Proximate composition and quantification of fatty acids in breaded chicken steak

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dc.creatorAiley Aparecida Coelho TANAMATI
dc.creatorAna Carolina AGUIAR
dc.creatorMarcela BOROSKI
dc.creatorPaula Fernandes MONTANHER
dc.creatorNilson Evelázio de SOUZA
dc.creatorHelena Teixeira GODOY
dc.creatorMakoto MATSUSHITA
dc.creatorJesuí Vergílio VISENTAINER
dc.date2011
dc.date.accessioned2026-07-07T04:18:51Z
dc.descriptionThe aim of this work was to analyze the fatty acid and proximate composition of five brands of breaded chicken steak (A, B, C, D, and E) by accurate chromatographic quantification and to compare the experimental results with food label nutrition facts. The protein values of all brands were in agreement with the Brazilian regulation values, except for that of sample E, which presented the highest lipid content. Thirteen fatty acids were identified in the studied brands and the major ones were oleic acid, linoleic acid, and palmitic acid. The polyunsaturated fatty acid/saturated fatty acid ratios were within the values considered appropriate for human health; however, the high n - 6/n - 3 ratios found can result in an unbalanced intake of these fat acids. Only samples D and E can be considered trans free according to the regulations. The comparison of the analyses’ results and the food label nutrition facts showed little variation in protein values. Nevertheless, most brands underestimated their lipid and energy levels. Brand B and C labels declared “free of trans”, but the obteined results showed levels excedding those especified by regulation to be considered trans free values.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940104026
dc.identifier.urihttp://hdl.handle.net/123456789/457522
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.31
dc.subjectAgrociencias
dc.titleProximate composition and quantification of fatty acids in breaded chicken steak
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos