A Comprehensive Evaluation of Fatty Acid Content of Meat Products in Kermanshah

Background: One of the main nutritionally important food compositions is fat and fatty acid. High levels of some fats leave irreversibleeffects on community health in the long term. The present study was conducted to determine the amount of fatty acids inmeat products.Methods: In the present cross-sectional study, eight types of meat products available on the market were investigated because oftheir importance, including kebab, hamburger, sausage, red meat, chicken and canned tuna. For the greater accuracy of the results,three fresh samples were prepared from each product and tests were repeated. Fatty acids were extracted from oils by Folch method,and purified following extraction and methylation by AOCS method. Samples obtained were analyzed in a gas chromatographydevice.Results: The most frequent saturated fatty acids were palmitic and stearic acids in burgers, and palmitic and caproic acids in salamiand canned tuna. The most frequent trans-fatty acid (elaidic acid) was found in burgers (۱۵.۹۸ ۴.۶۹ %). The most frequent saturatedfatty acid (SFA) was found in burgers with ۶۲%, which was significantly higher than canned tuna and salami (P = ۰.۰۱۲). The highestlevel of PUFA was observed in canned tuna (۲۸.۶%) and the lowest in burgers (۴.۶%) (P < ۰.۰۰۱). The ratio of PUFA/MUFA varied from۰.۱۵% in burgers to ۱.۰۸% in canned fish (P < ۰.۰۰۱). The ratio of PUFA/SFA was favorable in salami and tuna, but low in burgers(۰.۰۷%). The ratios of PUFA/MUFA and PUFA/SFA were different in three groups of protein content foods (P < ۰.۰۵).Conclusions: The study revealed that burgers contained higher SFA and TFA levels and lower and PUFA/SFA ratio compare to otherstudied food groups. Including fatty acids content mainly TFA and SFAs on food labeling highly recommended to improve publicnutritional knowledge for choosing safe foods.

Keywords:

Saturated Fatty Acid , Unsaturated Fatty Acid , Meat Products , Gas Chromatography