Fatty Acid Profile And Cholesterol Content Of Mortadella Prepared With Vegetable Oils [perfil De ácidos Graxos E Teor De Colesterol De Mortadela Elaborada Com óleos Vegetais]

dc.creatorYunes J.F.F.
dc.creatorTerra N.N.
dc.creatorCavalheiro C.P.
dc.creatorFries L.L.M.
dc.creatorGodoy H.T.
dc.creatorAugusto Ballus C.
dc.date2013
dc.date2015-06-25T19:15:38Z
dc.date2015-11-26T15:13:30Z
dc.date2015-06-25T19:15:38Z
dc.date2015-11-26T15:13:30Z
dc.date.accessioned2018-03-28T22:23:38Z
dc.date.available2018-03-28T22:23:38Z
dc.identifier
dc.identifierCiencia Rural. , v. 43, n. 5, p. 924 - 929, 2013.
dc.identifier1038478
dc.identifier10.1590/S0103-84782013005000038
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84877747672&partnerID=40&md5=287df24444c582d8a4d168ffd30ada10
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/89294
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/89294
dc.identifier2-s2.0-84877747672
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1258659
dc.descriptionThe aim of this study was to evaluate the fatty acid profile and the cholesterol content of mortadella prepared with different vegetable oils. Nine treatments were made with four different vegetable oils (canola, linseed, olive and soy) using two substitution levels (50% and 100%). The fatty acids and the cholesterol content were separated and identified by gas chromatography. There was a prevalence of the oleic, linoleic and palmitic fatty acids. The saturated fatty acids were lower in the products with vegetable oils. The PUFA/SFA relation was lower in the control treatment while the higher value was observed in the 100% linseed oil treatment. The cholesterol levels found were similar between all the treatments, but a reduction of these levels were observed in the treatments, being superior only in treatment containing 100% of soybean oil. Thus, except the treatment with 100% of soybean oil, all the other treatments with vegetable oils showed a better nutritional quality in relation to the control treatment.
dc.description43
dc.description5
dc.description924
dc.description929
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dc.languageen
dc.languagept
dc.publisher
dc.relationCiencia Rural
dc.rightsaberto
dc.sourceScopus
dc.titleFatty Acid Profile And Cholesterol Content Of Mortadella Prepared With Vegetable Oils [perfil De ácidos Graxos E Teor De Colesterol De Mortadela Elaborada Com óleos Vegetais]
dc.typeArtículos de revistas


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