HOME > EDICIONES > Año 1999, Volumen 49 - Número 3
Trabajos de Investigación
Lipids and fatty acids in roasted chickens
Solange A. B. Souza, Jesuí V. Visentainer, Makoto Matsushita, Nilson E. Souza
Department of Chemistry, State University of Maringá. Maringá-Paraná - Brazil.
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SUMMARY
Lipids and fatty acids in roasted chickens
Total lipids from meat portions of breast, thigh, wing, side and back with and without skin from 10 roasted chickens were extracted with chloroform and methanol and gravimetrically determined, and their fatty acids were analysed as methyl esters by gaseous chromatography, using a flame ionization detector and capillary column. The main fatty acids found were: C16:0, C18: 1w09, and C18:2w6. The average ratio observed between PUFA/SFA was of 0.98, mainly due to the great concentration of the C18:2w6 fatty acid, with an average of 26.75%. Regarding to the lipids content, the skinless breast showed the lowest content, 0.78g/100g, while the back with skin was the one with the highest content, 12.13g/100g, except for the pure skin, with 26.54 grams of lipids by 100 grams.
Key words: Roasted chicken, lipids, fatty acids.
Recibido: 13/11/1998
Aceptado: 06/04/1999
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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