2002
DOI: 10.1021/jf020025c
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Cholesterol Oxides, Cholesterol, Total Lipid, and Fatty Acid Composition in Turkey Meat

Abstract: The contents of cholesterol oxides, cholesterol, and total lipid, and the fatty acid composition were determined in frozen turkey meat. The 7-ketocholesterol content varied from 33 microg/100 g in the breast to 765 microg/100 g in the skin, and the levels of 7 beta-hydroxycholesterol varied from not detected in the leg, breast, and skin to 370 microg/100 g in the skin. The values for total lipid (g/100 g) in the wings, legs, breast, and skin were 0.9 +/- 0.4, 1.1 +/- 0.2, 0.5 +/- 0.1, and 12 +/- 3, respectivel… Show more

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Cited by 48 publications
(43 citation statements)
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“…Similar values were observed in present experiment. Laudadio et al (2014) ) in legs and breast were 1.1 and 0.5 (Baggio et al, 2002). In comparison with current results, Karakök et al (2010) presented higher contents of DM, protein, ash and lower content of fat in thigh muscles.…”
Section: Nutritional Compositioncontrasting
confidence: 71%
“…Similar values were observed in present experiment. Laudadio et al (2014) ) in legs and breast were 1.1 and 0.5 (Baggio et al, 2002). In comparison with current results, Karakök et al (2010) presented higher contents of DM, protein, ash and lower content of fat in thigh muscles.…”
Section: Nutritional Compositioncontrasting
confidence: 71%
“…The identities were confirmed using a gas chromatographmass spectrometer. 15 Quantification was achieved by using external standards, with a concentration range from 0.5 to 2.22 mg mL -1 for cholesterol and from 0.5 to 64.0 µg mL -1 for the cholesterol oxides. Cholesterol and 5,6α e 5,6β-epoxycholesterol were quantified using a refractive index detector, since in this case cholesterol is better separated from interfering substances and 5,6α e 5,6β-epoxycholesterols because they do not absorb ultraviolet light.…”
Section: Methodsmentioning
confidence: 99%
“…Poultry meat is rich in proteins, minerals, fats and vitamins. Poultry meat is an important provider of the essential polyunsaturated fatty acids, especially the omega (n)-3 fatty acids (Fisher et al 2000;Baggio et al 2002). In recent years, quail, ostrich and turkey meats have been gaining much popularity among consumers, but the basic principles of poultry meat inspection are not observed in the poultry slaughterhouses in Iran.…”
Section: Introductionmentioning
confidence: 99%