[Fatty acid content of sausages manufactured in Venezuela].
The moisture and lipid content as well as the fatty acid composition of sausages were determined. Lipids were extracted and purified with a mixture of cloroform/methanol 2:1. Fatty acids in the lipid extract were methylated with 4% sulfuric acid/methanol solution and later were separated as methyl esters by gas liquid cromatography (GLC). Sausages presented a lipid content between 7.10% for canned sausages and 35.23% for the cocktail type. Most of the fatty acids were monounsatured with oleic acid as the major component with values between 42.54% for ham sausage and 48.83% for francfort type. Satured fatty acids followed, with palmitic acid as the major component in a range between 21.46% and 26.59% for bologna and Polaca sausage respectively. Polyunsaturated fatty acids were present in less quantities with concentration of linoleic acid between 8.5% (cotto salami type) and 12.60% (cocktail type). Turkey and poultry sausages presented a higher content of polyunsaturated and less saturated fatty acids than the other types of sausages studied.
Araujo de Vizcarrondo
C
C
Cátedra de Bromatología, Facultad de Farmacia, Universidad Central de Venezuela.
Martín
E
E
D000818:Animals; D002645:Chickens; D005227:Fatty Acids / Q000032:analysis*; D008055:Lipids / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D014422:Turkeys; D014687:Venezuela
D005227:Fatty Acids; D008055:Lipids
Perfil de ácidos grasos en saichichas elaboradas en Venezuela.