Investigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey

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dc.authoridGecgel, Umit/0000-0002-7092-5899
dc.authoridGEÇGEL, ÜNAL/0000-0002-4277-2127
dc.authoridCOŞKUNTUNA, Levend/0000-0001-7137-4198
dc.authoridYilmaz, Ismail/0000-0003-1116-0934
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.authorwosidGEÇGEL, ÜNAL/AAC-9487-2019
dc.authorwosidCOŞKUNTUNA, Levend/ABA-3378-2020
dc.authorwosidDülger, Gizem Çağla/JDW-1340-2023
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.contributor.authorCoskuntuna, Levent
dc.contributor.authorGecgel, Umit
dc.contributor.authorYilmaz, Ismail
dc.contributor.authorGecgel, Unal
dc.contributor.authorDulger, Gizem Cagla
dc.date.accessioned2024-06-12T11:01:48Z
dc.date.available2024-06-12T11:01:48Z
dc.date.issued2015
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe aim of the present study was to compare the fatty acid composition, PUFA:SFA ratio, n6/n3 ratio, and TFA of different farm animal meats and offal products. These products were collected at a regional farm in Istanbul which is the most populous city in Turkey. The results of fatty acid composition analysis indicated that the major fatty acids of C16:0 (18.00-29.35 %), C18:0 (4.10-29.71 %), C18:1 (29.21-57.30 %), and C18:2 (1.37-18.60 %) were found in the samples. The total saturated fatty acids, total monounsaturated fatty acids and total polyunsaturated fatty acids content of the samples ranged between 30.00 and 61.83 %, 32.24 and 57.80 %, and 1.64 and 23.60 %, respectively (p < 0.05). Except for turkey abdominal fat, TFA content in all other samples showed a variation between 0.10 and 3.36 %. The PUFA:SFA ratio was higher in turkey meat (0.64) and was lower in sheep kidney fat (0.02). Moreover, the n6/n3 PUFA ratio changed between 2.90 and 22.28 (p < 0.05).en_US
dc.identifier.doi10.1007/s11746-015-2597-4
dc.identifier.endpage665en_US
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84940000871en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage659en_US
dc.identifier.urihttps://doi.org/10.1007/s11746-015-2597-4
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21031
dc.identifier.volume92en_US
dc.identifier.wosWOS:000353816400004en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of The American Oil Chemists Societyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFatty Acid Compositionen_US
dc.subjectMeat And Offal Productsen_US
dc.subjectPUFA:SFAen_US
dc.subjectTrans Fatty Aciden_US
dc.subjectTurkeyen_US
dc.subjectNutritional-Valueen_US
dc.subjectQualityen_US
dc.subjectMuscleen_US
dc.subjectBeefen_US
dc.subjectCarcassen_US
dc.titleInvestigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkeyen_US
dc.typeArticleen_US

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