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Determination of the Amount of trans ‐Octadecenoate and trans ‐9, trans ‐12‐Octadecadienoate in Fresh Lean and Fatty Tissues of Pork and Beef
Author(s) -
LIN K. C.,
MARCHELLO M. J.,
FISCHER A. G.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb12835.x
Subject(s) - chemistry , longissimus muscle , food science , subcutaneous fat , longissimus , chromatography , biochemistry , adipose tissue , zoology , biology
Longissimus muscle and subcutaneous fat from 17 pork and 6 beef carcasses were analyzed for trans ‐octadecenoates and trans ‐9, trans ‐12‐octadecadienoate (linolelaidate) content by argentation thin layer chromatography and/or glass capillary gas liquid chromatography. No detectable amount of trans ‐9, trans ‐12‐octadecadienoate was found in pork or beef. In pork the amount of trans ‐octadecenoates ranged from 0.0074 – 0.0077 g/100g of fresh Longissimus muscle and 0.1453 – 0.1549 of fresh subcutaneous fat. The content of trans ‐octadecenoates in beef ranged from 0.0782 – 0.0839 g/100g of fresh Longissimus muscle and 2.4280 – 2.7368 g/100g of fresh subcutaneous fat. The content of trans fatty acids contributed by pork and beef to the human diet is negligible relative to that derived from other dietary sources.