肉製品の脂肪酸，コレステロール，α‐トコフェロールおよび２‐チオバルビツール酸値

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タイトル別名
  • Fatty acid, cholesterol and .ALPHA.-tocopherol levels and 2-thiobarbituric acid value in meat products.
  • ニク セイヒン ノ シボウサン コレステロール アルファ トルフェロール オヨ

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A study was performed to investigate the lipid characteristics of commercially available meat products (loin rolled ham, LRH; bacon, BCN; pressed ham, PRH; chopped ham, CPH; frankfurter sausage, FFS; chilled hamburg steak, CHS). The lipid levels in these foods were found to be reduced year by year, especially in the case of LRH, BCN and PRH. In each of the meat products, the lipid content was significantly correlated with the amount of saturated and monounsaturated fatty acids, but not with the amount of cholesterol. However, the cholesterol content was found to be higher in BCN, FFS and CHS which contain more lipids than in LRH, PRH and CPH which contain less lipids. The polyunsaturated fatty acid (PUFA) levels were markedly dependent upon the meat materials examined, with PRH, CHS, CPH and FFS containing higher percentages of PUFA. The 2-thiobarbituric acid (TBA) values suggested that CHS and FFS were more susceptible to lipid peroxidation than CPH and PRH, which in turn were more susceptible than LRH and BCN. No significant relationship was found between the α-tocopherol content and the TBA value in any of the meat products, whereas the TBA value for CHS was negatively correlated with the amount of α-tocopherol per gram of PUFA.

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