Cholesterol and fatty acids profile of Brazilian commercial chicken giblets
Arch. latinoam. nutr
;
52(2): 203-206, jun. 2002.
Artículo
en Inglés
| 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 (C16:0) and stearic acids (C18:0) were the predominant saturated fatty acids (SFA). The C16:0 ranged from 6.39 in cooked gizzard to 18.51 in fried liver. The C18:0 level ranged from 6.62 in roasted heart to 19.19 in cooked gizzard. Linoleic acid (C18:2 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.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Productos Avícolas
/
Colesterol
/
Ácidos Grasos
Límite:
Animales
País/Región como asunto:
America del Sur
/
Brasil
Idioma:
Inglés
Revista:
Arch. latinoam. nutr
Asunto de la revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Año:
2002
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
State University of Maringá/BR
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