Indexing of fatty acids in raw turkey meat and products for their characterization in a healthy diet
Аутори
Tasić, AleksandraPavlović, Ivan
Bijelić, Tanja
Kureljušić, Jasna
Pavlović, Marija
Baltić, Milan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this work was to determine the fatty acid profile and health lipid indices of fresh
turkey meat, as well as products obtained from turkey meat, i.e. turkey sausage and pate.
Turkey breast muscles were cut from the side of the carcass, separately vacuum packed
and stored in a refrigerator before analysis. Sausages and pate were produced from turkey
meat using a technological process. The fatty acid profile of the samples was determined
by gas chromatography with a flame ionization detector (GC/FID), and lipid indices were
calculated based on the composition. Turkey muscle had a higher percentage of C16:0 and
C18:0 than turkey sausage and pate. A significantly higher proportion of saturated fatty acids
(47.9%) than in sausage and pate, 27.2 and 8.9%, respectively, characterized turkey muscle.
The lowest determined proportion of polyunsaturated fatty acids for turkey muscle was
12.0%. The atherogenicity index was satisfactory for all three tested products, while the
...thrombogenicity index was satisfactory only for the tested raw turkey muscle meat (1.656).
Кључне речи:
Fatty acid / GC/FID / Muscle / Turkey meatИзвор:
Meat Technology, 2023, 64, 2, 485-488Издавач:
- Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200030 (Научни институт за ветеринарство Србије, Београд) (RS-MESTD-inst-2020-200030)
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Tasić, Aleksandra AU - Pavlović, Ivan AU - Bijelić, Tanja AU - Kureljušić, Jasna AU - Pavlović, Marija AU - Baltić, Milan PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3771 AB - The aim of this work was to determine the fatty acid profile and health lipid indices of fresh turkey meat, as well as products obtained from turkey meat, i.e. turkey sausage and pate. Turkey breast muscles were cut from the side of the carcass, separately vacuum packed and stored in a refrigerator before analysis. Sausages and pate were produced from turkey meat using a technological process. The fatty acid profile of the samples was determined by gas chromatography with a flame ionization detector (GC/FID), and lipid indices were calculated based on the composition. Turkey muscle had a higher percentage of C16:0 and C18:0 than turkey sausage and pate. A significantly higher proportion of saturated fatty acids (47.9%) than in sausage and pate, 27.2 and 8.9%, respectively, characterized turkey muscle. The lowest determined proportion of polyunsaturated fatty acids for turkey muscle was 12.0%. The atherogenicity index was satisfactory for all three tested products, while the thrombogenicity index was satisfactory only for the tested raw turkey muscle meat (1.656). PB - Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - Indexing of fatty acids in raw turkey meat and products for their characterization in a healthy diet VL - 64 IS - 2 SP - 485 EP - 488 DO - 10.18485/meattech.2023.64.2.93 ER -
@article{ author = "Tasić, Aleksandra and Pavlović, Ivan and Bijelić, Tanja and Kureljušić, Jasna and Pavlović, Marija and Baltić, Milan", year = "2023", abstract = "The aim of this work was to determine the fatty acid profile and health lipid indices of fresh turkey meat, as well as products obtained from turkey meat, i.e. turkey sausage and pate. Turkey breast muscles were cut from the side of the carcass, separately vacuum packed and stored in a refrigerator before analysis. Sausages and pate were produced from turkey meat using a technological process. The fatty acid profile of the samples was determined by gas chromatography with a flame ionization detector (GC/FID), and lipid indices were calculated based on the composition. Turkey muscle had a higher percentage of C16:0 and C18:0 than turkey sausage and pate. A significantly higher proportion of saturated fatty acids (47.9%) than in sausage and pate, 27.2 and 8.9%, respectively, characterized turkey muscle. The lowest determined proportion of polyunsaturated fatty acids for turkey muscle was 12.0%. The atherogenicity index was satisfactory for all three tested products, while the thrombogenicity index was satisfactory only for the tested raw turkey muscle meat (1.656).", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "Indexing of fatty acids in raw turkey meat and products for their characterization in a healthy diet", volume = "64", number = "2", pages = "485-488", doi = "10.18485/meattech.2023.64.2.93" }
Tasić, A., Pavlović, I., Bijelić, T., Kureljušić, J., Pavlović, M.,& Baltić, M.. (2023). Indexing of fatty acids in raw turkey meat and products for their characterization in a healthy diet. in Meat Technology Institute of Meat Hygiene and Technology., 64(2), 485-488. https://doi.org/10.18485/meattech.2023.64.2.93
Tasić A, Pavlović I, Bijelić T, Kureljušić J, Pavlović M, Baltić M. Indexing of fatty acids in raw turkey meat and products for their characterization in a healthy diet. in Meat Technology. 2023;64(2):485-488. doi:10.18485/meattech.2023.64.2.93 .
Tasić, Aleksandra, Pavlović, Ivan, Bijelić, Tanja, Kureljušić, Jasna, Pavlović, Marija, Baltić, Milan, "Indexing of fatty acids in raw turkey meat and products for their characterization in a healthy diet" in Meat Technology, 64, no. 2 (2023):485-488, https://doi.org/10.18485/meattech.2023.64.2.93 . .