Trans isomers contents of the fatty acids in meat products. (I) Sausages

N. Hernández; R Codony; M. Rafecas; J. Boatella

doi:10.3989/gya.1991.v42.i2.1262

Trans isomers contents of the fatty acids in meat products. (I) Sausages

Authors

N. Hernández Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Nutrición y Bromatología. División de Ciencias de la Salud. Universidad de Barcelona
R Codony Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Nutrición y Bromatología. División de Ciencias de la Salud. Universidad de Barcelona
M. Rafecas Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Nutrición y Bromatología. División de Ciencias de la Salud. Universidad de Barcelona
J. Boatella Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Nutrición y Bromatología. División de Ciencias de la Salud. Universidad de Barcelona

DOI:

https://doi.org/10.3989/gya.1991.v42.i2.1262

Keywords:

Fatty acid, Meat sausage, Trans isomer (content)

Abstract

We have studied the trans isomers contents of the fatty acids fraction in several types of Spanish sausages, after a previous fat extraction and gas chromatography determination using CP Sil 88 coated capillary columns. The results obtained show a great variability: from 0,14 to 1,63% for C18:1 t and from 0,37 to 2,14% for the total trans fatty acids content.

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Published

1991-04-30

How to Cite

Hernández N, Codony R, Rafecas M, Boatella J. Trans isomers contents of the fatty acids in meat products. (I) Sausages. Grasas aceites [Internet]. 1991Apr.30 [cited 2025May1];42(2):143-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1262

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Issue

Vol. 42 No. 2 (1991)

Section

Research

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