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Processed animal products with emphasis on polyunsaturated fatty acid content
Author(s) -
Sampels Sabine,
Strandvik Birgitta,
Pickova Jana
Publication year - 2009
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200800192
Subject(s) - food science , fish <actinopterygii> , food processing , polyunsaturated fatty acid , composition (language) , fish products , processed meat , food products , food composition data , fish oil , fish processing , chemistry , microbiology and biotechnology , biology , fatty acid , biochemistry , fishery , linguistics , philosophy , orange (colour)
The fat composition of processed fish and meat varies due to the source of the animal diet and to the fats used during processing. The aim of this study was to analyse the fatty acid profiles in some commonly available fish and meat fast foods. Variation between similar products from different brands indicated the use of different fat sources during processing. Especially in fish products, a high variation was found in the n ‐6/ n ‐3 ratio, being up to more than 400‐fold higher than in plain fish, which might be of special concern in the evaluation of diet‐related health claims. Many products showed considerable differences compared to those included in the official database used for calculation of dietary intake. This leads to the conclusion that the fat sources used during processing of fast food should be reported and available to the consumers. I nterdisciplinary dialogue between all sectors involved in food production, processing and health care is proposed to evaluate optimal development of fast foods with nutritionally favourable fat composition.