Chemical and Fatty Acid Composition of Poultry Meat and Pork Fatback as a Raw Material for the Production of Frankfurters

Unravelling the nutritional and health benefits of wheat bread enriched with meat powder from laying hen fed diet with insect (Hermetia illucens) meal

“…Methyl hexadecanoate (palmitic acid), methyl tetradecanoate (myristic acid) and methyl octadecanoate (stearic acid) of the SFA, methyl 9Z-hexadecanoate (myristoleic acid) and methyl (9Z) octadecenoate (oleic acid) of the MUFAs, and methyl (9Z,12Z)-octadecadienoate (linoleic) and methyl (9Z,12Z,15Z)-octadecatrienoate (α-linolenic) of the PUFAs were the most predominant fatty acids. Likewise, Belichovska et al [ 68 ] identified linoleic acid, oleic acid and palmitic acids as the most prevalent FAs in chicken, particularly with regards to drumstick and breast parts, which were considered in this study. Furthermore, these fatty acids were the dominant profiles in the baking ingredients wheat flour [ [69] , [70] , [71] ] and chicken meat powder ( Table S1 ) suggesting that the fatty acid of the breads reflected the peculiarities of the FA profile of the ingredients.…”

Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador

“…It is important to note that in the other sausages from other places, the elaidic content was also high; likewise, the content of palmitic, stearic, and linolelaidic acids were high in contrast with the other fatty acids, which could probably be attributed to the diets animals received, usually consisting of a particular type of hydrogenated vegetable oil. These types of fatty acid are often created by the partial hydrogenation or elaidinization of vegetable oils [74]. The tendency in composition observed in the sausages could probably show that, independent of the place where sausages were produced, the meat and other components used for sausage production were similar throughout Tungurahua province.…”