Physical and chemical characterization and fatty acids profile in common type sausages

Detalhes bibliográficos
Autor(a) principal: Pereira, Nadia Rosa
Data de Publicação: 2008
Outros Autores: Teixeira Tarley, César Ricardo, Visentainer, Jesuí Vergílio, Matsushita, Makoto, Souza, Nilson Evelázio de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3116
Resumo: Moisture, ash, protein, cholesterol and lipids content as well as fatty acid composition of common type sausages from the principal Brazilian brands were determined. Analyses of cholesterol and fatty acid methyl esters were performed by capillary gas chromatography. Common type sausages presented a total lipids content between 11.02% for sample B and 21.94% for sample A. Cholesterol content was 37.61% for C, 47.95% for B, 49.91% for A and 68.00% for D, in mg/100g. Most of the fatty acids were monounsaturated with oleic acid as the major component with values between 39.27% for B and 49.15% for A. Saturated fatty acid followed with palmitic acid as the major component in a range between 21.10% and 26.24% for B and D respectively. The sausages of samples B and A presented the highest content of polyunsaturated and the lowest content of saturated fatty acids.
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spelling Physical and chemical characterization and fatty acids profile in common type sausagesCaracterização físico-química e perfil da composição em ácidos graxos de salsichas do tipo comumcolesterollipídiossalsichasácidos graxos1.06.00.00-0 QuímicaMoisture, ash, protein, cholesterol and lipids content as well as fatty acid composition of common type sausages from the principal Brazilian brands were determined. Analyses of cholesterol and fatty acid methyl esters were performed by capillary gas chromatography. Common type sausages presented a total lipids content between 11.02% for sample B and 21.94% for sample A. Cholesterol content was 37.61% for C, 47.95% for B, 49.91% for A and 68.00% for D, in mg/100g. Most of the fatty acids were monounsaturated with oleic acid as the major component with values between 39.27% for B and 49.15% for A. Saturated fatty acid followed with palmitic acid as the major component in a range between 21.10% and 26.24% for B and D respectively. The sausages of samples B and A presented the highest content of polyunsaturated and the lowest content of saturated fatty acids.Caracterização físico-química e perfil da composição em ácidos graxos foram realizadas em salsichas do tipo comum, das principais marcas do Brasil. Análises de colesterol e ésteres metílicos de ácidos graxos foram determinados por cromatografia gasosa com coluna capilar. Salsichas do tipo comum apresentaram teor de lipídios entre 11,02% para a amostra B e 21,94% para a amostra A. O teor de colesterol foi de 37,61 para C, 47,95 para B, 49,91 para A e 68,00 para D, em mg/100g. A maioria dos ácidos graxos detectados foram os monoinsaturados, sendo o ácido oléico o de maior percentual com valores entre 39,27% para B a 49,15% para A. Em seguida foram detectados os ácidos graxos saturados com o ácido palmítico em maior quantidade com teores entre 21,10% e 26,24% para B e D, respectivamente. As salsichas das amostras B e A apresentaram os maiores teores de ácidos graxos polinsaturados e menores quantidades de ácidos graxos saturados.Universidade Estadual De Maringá2008-05-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/311610.4025/actascitechnol.v20i0.3116Acta Scientiarum. Technology; Vol 20 (1998); 433-436Acta Scientiarum. Technology; v. 20 (1998); 433-4361806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3116/2319Pereira, Nadia RosaTeixeira Tarley, César RicardoVisentainer, Jesuí VergílioMatsushita, MakotoSouza, Nilson Evelázio deinfo:eu-repo/semantics/openAccess2024-05-17T13:02:56Zoai:periodicos.uem.br/ojs:article/3116Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:02:56Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Physical and chemical characterization and fatty acids profile in common type sausages
Caracterização físico-química e perfil da composição em ácidos graxos de salsichas do tipo comum
title Physical and chemical characterization and fatty acids profile in common type sausages
spellingShingle Physical and chemical characterization and fatty acids profile in common type sausages
Pereira, Nadia Rosa
colesterol
lipídios
salsichas
ácidos graxos
1.06.00.00-0 Química
title_short Physical and chemical characterization and fatty acids profile in common type sausages
title_full Physical and chemical characterization and fatty acids profile in common type sausages
title_fullStr Physical and chemical characterization and fatty acids profile in common type sausages
title_full_unstemmed Physical and chemical characterization and fatty acids profile in common type sausages
title_sort Physical and chemical characterization and fatty acids profile in common type sausages
author Pereira, Nadia Rosa
author_facet Pereira, Nadia Rosa
Teixeira Tarley, César Ricardo
Visentainer, Jesuí Vergílio
Matsushita, Makoto
Souza, Nilson Evelázio de
author_role author
author2 Teixeira Tarley, César Ricardo
Visentainer, Jesuí Vergílio
Matsushita, Makoto
Souza, Nilson Evelázio de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Pereira, Nadia Rosa
Teixeira Tarley, César Ricardo
Visentainer, Jesuí Vergílio
Matsushita, Makoto
Souza, Nilson Evelázio de
dc.subject.por.fl_str_mv colesterol
lipídios
salsichas
ácidos graxos
1.06.00.00-0 Química
topic colesterol
lipídios
salsichas
ácidos graxos
1.06.00.00-0 Química
description Moisture, ash, protein, cholesterol and lipids content as well as fatty acid composition of common type sausages from the principal Brazilian brands were determined. Analyses of cholesterol and fatty acid methyl esters were performed by capillary gas chromatography. Common type sausages presented a total lipids content between 11.02% for sample B and 21.94% for sample A. Cholesterol content was 37.61% for C, 47.95% for B, 49.91% for A and 68.00% for D, in mg/100g. Most of the fatty acids were monounsaturated with oleic acid as the major component with values between 39.27% for B and 49.15% for A. Saturated fatty acid followed with palmitic acid as the major component in a range between 21.10% and 26.24% for B and D respectively. The sausages of samples B and A presented the highest content of polyunsaturated and the lowest content of saturated fatty acids.
publishDate 2008
dc.date.none.fl_str_mv 2008-05-13
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3116
10.4025/actascitechnol.v20i0.3116
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3116
identifier_str_mv 10.4025/actascitechnol.v20i0.3116
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3116/2319
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 20 (1998); 433-436
Acta Scientiarum. Technology; v. 20 (1998); 433-436
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
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