Lipid fraction quality evaluation of Brazilian meat-based products

• Autor(a) principal: Baggio,Sueli R.
• Data de Publicação: 2008
• Outros Autores: Bragagnolo,Neura
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Journal of the Brazilian Chemical Society (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532008000300013
• topic: meat products; cholesterol oxide; cholesterol; fatty acids; lipids

Lipid fraction components of meat-based products were evaluated by analysis of cholesterol, cholesterol oxidation products and fatty acid composition, with emphasis in the trans isomer. 126 samples were analyzed: being 45 of processed beef products, 36 of pork products and 45 of mixed meat products. Cholesterol and cholesterol oxides were determined by HPLC. The fatty acids were determined by gas chromatography using a CP-SIL 88 capillary column. 7-ketocholesterol (µg g-1) was found in one sample of hamburger (3.2), in two samples of frankfurter (1.6 and 2.0) and in one sample of mortadella (2.6). Significant amounts of trans fatty acids were found in two processed beef products. The cholesterol content varied from 220 in the spam to 590 mg kg-1 in the salami and the total lipid contents from 28 in the ham to 250 g kg-1 in the salami. The low oxidative degradation of the lipid fraction could be attributed to the presence of the antioxidant sodium erythorbate in the samples.