QUANTITATIVE DETERMINATION OF FATTY ACIDS IN MEAT PRODUCTS BY GAS CHROMATOGRAPHY METHOD

Background and Aim: Fat and fatty acids in foods are nutritionally and wellbeing important and should be carefully considered in their amount and type of use. The present study was conducted to determine the amount of fatty acids in the meat products supplied in the sales market.Methods: In this cross-sectional study, 8 types of meat products in the market including barbecue, burger, sausage, sausage, meat ham, chicken ham, cocktail and tuna fish were investigated. The fatty acids of the oils were extracted by folch method and analyzed by AOCS method and methylation using a gas chromatography apparatus.Results: The highest saturated fatty acid content was found in palmitic acid in all meat products. The highest trans fatty acid content was in burgers and with a mean percentage of 4.69 ± 15.98%. The highest saturated fatty acid (SFA) was found in burgers with an average of 62.6%, which was significantly lower in tuna and salami (P = 0.012). The highest amount of PUFA was observed in tuna (28.6%) and the lowest in burgers (4.6%) (P <0.001). The PUFA / MUFA ratio varied from 0.15% in burgers to 1.87% in tuna (P <0.001).Conclusion: The amount of SFA and TFA was high in the burgers. Regarding that Saturated fatty acid are a major risk factor for cardiovascular disease, the precision of compliance with these fatty acids is very important to be taken into account in the production and Entering the market.

QUANTITATIVE DETERMINATION OF FATTY ACIDS IN MEAT PRODUCTS BY GAS CHROMATOGRAPHY METHOD Keywords:

Saturated fatty acids , Trans fatty acids , Meat products , Gas chromatography