Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat products

Baggio, Sueli Regina; Miguel, Ana Maria Rauen de Oliveira; Bragagnolo, Neura

doi:10.1016/j.foodchem.2004.05.039

Cited by 27 publications

(29 citation statements)

References 25 publications

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“…After frying without oil, COP content in pork fillets increased from 6.7 to 14.9 mg/kg fat and in braised beef from 6.5 to 10.5 mg/kg fat. Baggio and co-workers [25] investigated processed turkey meat products and found only 7-ketocholesterol and 5b,6b-EP in these products. In their study, total COP content in raw turkey meatballs and hamburgers ranged from 35.0 to 389.0 mg/100 g product [25].…”

Section: Cop In Thermally Processed Animal Productsmentioning

confidence: 99%

“…Baggio and co-workers [25] investigated processed turkey meat products and found only 7-ketocholesterol and 5b,6b-EP in these products. In their study, total COP content in raw turkey meatballs and hamburgers ranged from 35.0 to 389.0 mg/100 g product [25]. Typical cholesterol oxides were determined in the boiled and dried anchovy as follows: 7b-OH (64.4 mg/g on dry weight basis), 7-ketocholesterol (49.6 mg/g), 5a,6a-EP (22.3 mg/g), 5b,6b-EP (61.9 mg/g), triol (17.9 mg/g), and 25-OH (11.8 mg/g).…”

Section: Cop In Thermally Processed Animal Productsmentioning

confidence: 99%

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Cholesterol oxides content in selected animal products determined by GC‐MS

Derewiaka

Obiedziński

2010

Euro J Lipid Sci & Tech

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The aim of this study was to evaluate the effect of heat treatment of selected animal products on formation of cholesterol oxidation products (COP) and also to determine their content in selected pates and fermented pork sausage which are available on the Polish market. COP content in pates was significantly lower as compared to fermented sausages, and ranged from 39.5 to 43.1 mg/100 g; COP in sausages ranged from 195.8 to 263.4 mg/100 g of product. COP content in pan fried meats, chops, and fish fillets varied from 6.2 to 991.2 mg/100 g products. This paper demonstrates the method for determining the content of COP by the use of selected ion technique with the aid of MS.Practical applications: The method described is useful for the investigation of oxysterols in food matrices. The method is used for the investigation of the presence and content of COP, such as: 7b-hydroxycholesterol, 5a,6a-epoxycholesterol, 5b,6b-epoxycholesterol, 5a-cholestane-3b,5b,6b-triol, 7-ketocholesterol, and 25-hydroxycholesterol. The obtained data about COP content in selected animal products and their formation during heat treatment are crucial for creating a reliable database to assess their daily intakes and biological effects in humans.

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Section: Cop In Thermally Processed Animal Productsmentioning

confidence: 99%

Section: Cop In Thermally Processed Animal Productsmentioning

confidence: 99%

Cholesterol oxides content in selected animal products determined by GC‐MS

Derewiaka

Obiedziński

2010

Euro J Lipid Sci & Tech

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“…Turkey is one of the leanest types of poultry as well as a good source of protein and minerals, such as sodium, potassium and iron, and it is part of the regular diet in many countries (1). Other important factors responsible for its growing place on the market are its neutral taste and smooth texture (2).…”

Section: Introductionmentioning

confidence: 99%

Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

Maurić

Starčević

Menčik

et al. 2016

Macedonian Veterinary Review

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Macedonian Veterinary ReviewDalmatian turkey is a slow growing breed kept in free range systems. It is a type of "old fashioned poultry" whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer's point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.

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“…Only the brand D presented a suitable PUFA/SFA ratio, higher than 0.45, the other brands have had values lower than recommended. The concentration of oleic acid registered by Baggio, Miguel and Bragagnolo (2005) was 4672mg/100g sample.…”

Section: Fonte: Autormentioning

confidence: 94%

Composição química e quantificação de ácidos graxos em derivados de carnes processados no Brasil

Sanches¹,

Montanher²,

Silva

et al. 2013

Semina: Tech. Ex.

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ResumoO presente trabalho teve por objetivo determinar e comparar a composição proximal e o teor em ácidos graxos presentes em diferentes produtos cárneos processados no Brasil. Foram analisados os seguintes derivados de carne: apresuntado, hambúrguer, mortadela, presunto, salame e salsicha; foram utilizadas três marcas diferentes para cada derivado e cinco lotes diferentes para cada marca. Os teores de lipídios totais encontrados variaram de 1,84% para o presunto da marca C até 31,61% para o salame da marca F. Os hambúrgueres apresentaram teores na faixa de 14% de lipídios totais sem nenhuma diferença significativa (P<0,05) entre as marcas analisadas. O ácido graxo encontrado em maior quantidade em todas as amostras de derivados de carne foi o ácido oléico (18:1n-9), com valores variando entre 0,79 para o presunto da marca A até 12,18 g/100g para o salame da marca C. Hambúrgueres apresentaram os menores teores de ácido oléico, com valores em torno de 5,2 g/100g. Os valores médios das razões n-6/n-3 e ácidos graxos poliinsaturados/saturados (AGPI/AGS) 26,28 e 0,68, para salsichas e 14,41 e 0,30 para hambúrgueres, respectivamente. Entre os derivados de carne, os salames apresentaram os maiores teores de gordura e os presuntos com menores teores entre os derivados analisados, tornando-se a melhor opção saudável entre os derivados de carnes. Palavras-chave: Derivados de carne. Ácidos graxos. Composição química. Produtos cárneos AbstractThis study aimed to determine and compare the proximate composition and the content of fatty acids in different meat products processed in Brazil. To this end, meat products (formed ham, hamburger, mortadella, ham, salami, sausage) from three different brands for each derivative and from five different lots for each brand have been examined. The total lipids ranged from 1.84% for the ham brand C to 31.61% for the salami brand F; hamburguers presented values in the range of 14% of total lipids, with no significant difference (P<0.05) between brands analyzed. The major fatty acid found for meat derivatives was the oleic acid (18:1n-9), whit values between 0.79% for the ham brand A to 12.18% for the salami brand C. Hamburguers showed the lowest variation in oleic acid content, with values around 5.2%. The mean values of n-6/n-3 and polyunsaturated/saturated fatty acids (PUFA/SFA) rations

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Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat products

Cited by 27 publications

References 25 publications

Cholesterol oxides content in selected animal products determined by GC‐MS

Cholesterol oxides content in selected animal products determined by GC‐MS

Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

Composição química e quantificação de ácidos graxos em derivados de carnes processados no Brasil

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