Cholesterol and fatty acids profile of Brazilian commercial chicken giblets.
This study was carried out to determine the chemical composition, cholesterol contents and fatty acids profile of Brazilian commercial chicken giblets. The analysis were performed in gizzard, liver and heart in natura and also in cooked gizzard, fried liver and roasted heart. Fat and cholesterol contents ranged from 0.88% and 72.68 mg/100 g, in cooked gizzard, to 22.19% and 213.18 mg/100 g, in roasted heart. As the fat content gets higher, so does the cholesterol content. Palmitic (C16:0) and stearic acids (C18:0) were the predominant saturated fatty acids (SFA). The C16:0 ranged from 6.39% in cooked gizzard to 18.51% in fried liver. The C18:0 level ranged from 6.62% in roasted heart to 19.19% in cooked gizzard. Linoleic acid (C18:2 omega 6) was the predominant polyunsaturated fatty acid (PUFA). The data revealed that the three different analysed giblets presented a good PUFA/SFA ratio, with values of 1.11, 1.14 and 1.40 for cooked gizzard, fried liver and roasted heart, respectively.
Department of Chemistry, State University of Maringá-Maringá, Paraná State, Brazil.
Nádia Rosa
NR
Pereira
Edvani Curti
EC
Muniz
Makoto
M
Matsushita
Nilson
N
Evelázio de Souza
D000704:Analysis of Variance; D000818:Animals; D001938:Brazil; D002645:Chickens; D002784:Cholesterol / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D005895:Gizzard, Avian / Q000737:chemistry; D006321:Heart; D008099:Liver / Q000737:chemistry; D011202:Poultry Products / Q000032:analysis*
D005227:Fatty Acids; D002784:Cholesterol