Bulletin "Veterinary biotechnology"

Veterynarna biotehnologija – Veterinary biotechnology, 2018, 32, 373-382 [in Ukrainian]. https://doi.org/10.31073/vet_biotech32(2)-46

MIDYK S.V., е-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

National University of Bioresources and Natural Resources of Ukraine

USHKALOV V.O., е-mail: This email address is being protected from spambots. You need JavaScript enabled to view it., DANCHUK V.V., е-mail: This email address is being protected from spambots. You need JavaScript enabled to view it., SYSOLIATIN S.V., е-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Ukrainian laboratory of quality and safety of agricultural products

NIKITOVA А.P., е-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Institute of Veterinary Medicine of NAAS

THE FATTY ACID COMPOSITION OF SAUSAGES AT RETAIL MARKET IN KYIV

Introduction. The article presents the results of testing the sausages from different brands and producers, which are realized in the retail networks of Kyiv and the region. The results of testing the lipids derived from the combined samples of sausages also described.

The goal of the work was to study the fatty acid composition of sausages, which are presented in the supermarkets of Kyiv.

Materials and methods. Analysis of methyl esters of LC was performed on a gas chromatograph Trace GC Ultra (USA), detector: flame-ionization; capillary column SPTM-2560, 100 m x 0.25 mm ID, 0.20 μm film. Chromatography conditions: column temperature 140–240 °C, detector temperature 260 °C. The analysis of methyl esters of fatty acids was carried out in accordance with DSTU ISO 5508-2001. Identification of fatty acids was performed using a standard sample of 37 Component FAME Mix (Supelco), quantitative calculations were carried out by internal normalization and determined by their percentage content.

Results of research and discussion. 22-fatty acids (range from C8: 0 to C24: 1) have been detected and quantitatively detected by gas-liquid chromatography, but their percentage may vary significantly. The tested sausage samples did not contain trans fatty acids. That’s indicator of a low probability of using vegetable oils during their manufacture. However, additional components of the composition (dry milk, egg powder, etc.) can significantly affect the content of fatty acids in the final product. The content of omega-6 fatty acids is quantitatively higher than omega-3 ones, only by linolenic acid are represented.

Conclusions and prospects for further research. In sausage samples which contained chicken as the predominant species, according to the label (72–80%), low levels of lipid saturation index and Σ NLC are observed. In the sample where chicken is absent (beef – 30%, pork – 65%), the highest percentage content is observed in monoenic NLC and Σ ω-9 and the lowest content of Σ polyene NLC and Σ ω-6.

Keywords: fatty acid composition, sausages, chicken, pork, beef.

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