An investigation was carried out to evaluate the quality of ripened sausages in relation to the fatty acid composition of their lipid fraction. In particular, PUFA/SFA and n-6/n-3 PUFA ratios as well as the amounts of trans isomers of unsaturated fatty acids were considered, due to their importance from the nutritional point of view. On the whole, SFA (mean value 42.79%) and MUFA (mean value 47.80%) contents were higher than PUFA content (mean value 9.41%). As a consequence the PUFA/SFA ratio (mean value 0.22) was lower than that recommended for human diet. On the contrary, the n-6/n-3 PUFA ratio (mean value 12.65) was higher than the recommended value. The mean content of trans isomers was 0.92%.
La qualità di salsicce stagionate: composizione in acidi grassi della frazione lipidica
SUMMO, CARMINE;CAPONIO, Francesco
2005-01-01
Abstract
An investigation was carried out to evaluate the quality of ripened sausages in relation to the fatty acid composition of their lipid fraction. In particular, PUFA/SFA and n-6/n-3 PUFA ratios as well as the amounts of trans isomers of unsaturated fatty acids were considered, due to their importance from the nutritional point of view. On the whole, SFA (mean value 42.79%) and MUFA (mean value 47.80%) contents were higher than PUFA content (mean value 9.41%). As a consequence the PUFA/SFA ratio (mean value 0.22) was lower than that recommended for human diet. On the contrary, the n-6/n-3 PUFA ratio (mean value 12.65) was higher than the recommended value. The mean content of trans isomers was 0.92%.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
