publication . Article . 2014

Assessing the variability of the fatty acid profile and cholesterol content of meat sausages

Joana Amaral; Soares, S.; Mafra, I.; Beatriz Pp Oliveira, M.;
Open Access
  • Published: 01 Jan 2014
  • Country: Portugal
Abstract
Eighteen different brands of meat sausages including pork, poultry and the mixture of both meats (pork and poultry) in sausages, were analysed for their nutritional composition (total fat, moisture, crude protein and ash), cholesterol content and fatty acid composition. As expected, the pork Frankfurter sausages presented a higher fat content compared to sausages that include poultry meat in their composition. A multivariate statistical analysis was applied to the data showing the existence of significant differences among samples. Regarding fatty acid composition, significant differences were verified in canonical variate plots when the samples were grouped by ...
Subjects
Medical Subject Headings: food and beveragestechnology, industry, and agriculture
free text keywords: Cholesterol, Fatty acid composition, Frankfurter sausages, Pork meat, Poultry meat
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