Cholesterol and fatty acids profile of Brazilian commercial chicken giblets
Arch. latinoam. nutr
;
52(2): 203-206, jun. 2002.
Article
in English
| LILACS
| ID: lil-330464
RESUMO
This study was carried out to determine the chemical composition, cholesterol contents and fatty acids profile of Brazilian commercial chicken giblets. The analysis were performed in gizzard, liver and heart in natura and also in cooked gizzard, fried liver and roasted heart. Fat and cholesterol contents ranged from 0.88 and 72.68 mg/100 g, in cooked gizzard, to 22.19 and 213.18 mg/100 g, in roasted heart. As the fat content gets higher, so does the cholesterol content. Palmitic (C160) and stearic acids (C180) were the predominant saturated fatty acids (SFA). The C160 ranged from 6.39 in cooked gizzard to 18.51 in fried liver. The C180 level ranged from 6.62 in roasted heart to 19.19 in cooked gizzard. Linoleic acid (C182 omega 6) was the predominant polyunsaturated fatty acid (PUFA). The data revealed that the three different analysed giblets presented a good PUFA/SFA ratio, with values of 1.11, 1.14 and 1.40 for cooked gizzard, fried liver and roasted heart, respectively.
Full text:
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Index:
LILACS (Americas)
Main subject:
Poultry Products
/
Cholesterol
/
Fatty Acids
Limits:
Animals
Country/Region as subject:
South America
/
Brazil
Language:
English
Journal:
Arch. latinoam. nutr
Journal subject:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Year:
2002
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
State University of Maringá/BR
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