Investigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey | Zendy

Coskuntuna Levent | Zendy; Gecgel Umit | Zendy; Yilmaz Ismail | Zendy; Gecgel Unal | Zendy; Dulger Gizem Cagla | Zendy

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Investigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey

Author(s) -

Coskuntuna Levent,

Gecgel Umit,

Yilmaz Ismail,

Gecgel Unal,

Dulger Gizem Cagla

Publication year - 2015

Publication title -

journal of the american oil chemists' society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.512

H-Index - 117

eISSN - 1558-9331

pISSN - 0003-021X

DOI - 10.1007/s11746-015-2597-4

Subject(s) - polyunsaturated fatty acid , food science , chemistry , composition (language) , fatty acid , saturated fatty acid , biochemistry , philosophy , linguistics

The aim of the present study was to compare the fatty acid composition, PUFA:SFA ratio, n6/n3 ratio, and TFA of different farm animal meats and offal products. These products were collected at a regional farm in Istanbul which is the most populous city in Turkey. The results of fatty acid composition analysis indicated that the major fatty acids of C16:0 (18.00–29.35 %), C18:0 (4.10–29.71 %), C18:1 (29.21–57.30 %), and C18:2 (1.37–18.60 %) were found in the samples. The total saturated fatty acids, total monounsaturated fatty acids and total polyunsaturated fatty acids content of the samples ranged between 30.00 and 61.83 %, 32.24 and 57.80 %, and 1.64 and 23.60 %, respectively ( p < 0.05). Except for turkey abdominal fat, TFA content in all other samples showed a variation between 0.10 and 3.36 %. The PUFA:SFA ratio was higher in turkey meat (0.64) and was lower in sheep kidney fat (0.02). Moreover, the n6/n3 PUFA ratio changed between 2.90 and 22.28 ( p < 0.05).

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