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| Tanamati,Ailey Aparecida Coelho; Aguiar,Ana Carolina; Boroski,Marcela; Montanher,Paula Fernandes; Souza,Nilson Evelázio de; Godoy,Helena Teixeira; Matsushita,Makoto; Visentainer,Jesuí Vergílio. |
| The 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken steak; Composition; Fatty acid; Nutritional labeling. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100026 |
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