A Comprehensive Evaluation of Fatty Acid Content of Meat Products in Kermanshah

Abstract

Background: One of the main nutritionally important food compositions is fat and fatty acid. High levels of some fats leave irreversible effects on community health in the long term. The present study was conducted to determine the amount of fatty acids in meat products. Methods: In the present cross-sectional study, eight types of meat products available on the market were investigated because of their importance, including kebab, hamburger, sausage, red meat, chicken and canned tuna. For the greater accuracy of the results, three fresh samples were prepared from each product and tests were repeated. Fatty acids were extracted from oils by Folch method, and purified following extraction and methylation by AOCS method. Samples obtained were analyzed in a gas chromatography device. Results: The most frequent saturated fatty acids were palmitic and stearic acids in burgers, and palmitic and caproic acids in salami and canned tuna. The most frequent trans-fatty acid (elaidic acid) was found in burgers (15.98 ± 4.69 %). The most frequent saturated fatty acid (SFA) was found in burgers with 62%, which was significantly higher than canned tuna and salami (P = 0.012). The highest level of PUFA was observed in canned tuna (28.6%) and the lowest in burgers (4.6%) (P < 0.001). The ratio of PUFA/MUFA varied from 0.15% in burgers to 1.08% in canned fish (P < 0.001). The ratio of PUFA/SFA was favorable in salami and tuna, but low in burgers (0.07%). The ratios of PUFA/MUFA and PUFA/SFA were different in three groups of protein content foods (P < 0.05). Conclusions: The study revealed that burgers contained higher SFA and TFA levels and lower and PUFA/SFA ratio compare to other studied food groups. Including fatty acids content mainly TFA and SFAs on food labeling highly recommended to improve public nutritional knowledge for choosing safe foods.

Consumers’ purchase propensity for pasta tracked with blockchain technology and labelled with sustainable credence attributes

“…Based on WTP, Pappalardo et al (2017) have evaluated the economic feasibility of high heat treatments, a physical eco-friendly method for pest control in industrial plants that produce pasta in Sicily (Italy), increasing the factory's turnover and reducing the environmental impact. In their research, Pasdar et al (2017) elucidated the compliance between information presented in food labelling of widely consumed foods such as pasta and their true values, inducing misleading effects on food choice and leading to public unhealthy eating. In addition, Predieri et al (2018) explored the Italian older adults' consumers toward the development of innovative and healthy pasta sauces.…”