Proximate Composition and Fatty Acid Profile in Brazilian Poultry Sausages

• Published in: Journal of food composition and analysis Vol. 13; no. 6; pp. 915 - 920
• Main Authors: Pereira, Nadia R., Tarley, Cesar R.T., Matsushita, Makoto, de Souza, Nilson E.
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01.12.2000; Elsevier
• Subjects: Biological and medical sciences; Brazil; breeds; chicken meat; cholesterol; fatty acids; food composition; Food industries; Fundamental and applied biological sciences. Psychology; lipids; Meat and meat product industries; nutrient content; poultry sausages; protein content; proximate composition; sausages; turkey meat; water content; South America; Brazil; America; cholesterol; lipids; fatty acids; poultry sausages; Steroid; Sausage; Meat product; Lipids; Chemical composition; Fatty acids; Poultry meat; Cholesterol
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1006/jfca.2000.0919

Moisture, protein, ash, cholesterol and lipid contents, as well as the fatty acids composition of turkey, Chester®, chicken and common-type sausages from main Brazilian brands were determined. Analyses of cholesterol and fatty acids methyl esters were made by capillary gas chromatography. Sausages presented a lipid content between 4% (turkey) and 17% (common-type sausages). The cholesterol content was 44 for Chester®and chicken, 46 for turkey and 51 for common-type sausages (mg/100 g). Most of the fatty acids were monounsaturated, having the oleic acid as its major component, with values between 38% (turkey) and 43% (common-type sausages). Saturated fatty acids followed, having the palmitic acid as its major component, in a range of 24–25%, values found for common-type and chicken sausage, respectively. Polyunsaturated fatty acids were present in smaller amounts, with a linoleic acid concentration between 10% (chicken sausage) and 14% (turkey sausage). Turkey and chicken sausages presented a higher content of polyunsaturated fatty acids than the Chester®and common sausages, which presented a low saturated fatty acids content.