کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7592245 | 1492112 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems
ترجمه فارسی عنوان
ترکیب چربی و اسید چرب گوشت پخته شده از جوجه های خرده فروشی انگلیس که از سیستم های تولید آلی و غیر آلی است
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کلمات کلیدی
گوشت مرغ، چربی اسیدهای چرب، عادی در مقابل آلی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9Â g/100Â g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively, with organic meat containing less fat overall (PÂ <Â 0.01). Meat was rich in cis-monounsaturated fatty acids, although organic meat contained less than did conventional meat (1850 vs. 2538Â mg/100Â g; PÂ <Â 0.001). Organic meat was also lower (PÂ <Â 0.001) in 18:3 nâ3 (115 vs. 180Â mg/100Â g) and, whilst it contained more (PÂ <Â 0.001) docosahexaenoic acid (30.9 vs. 13.7Â mg/100Â g), this was due to the large effect of one supermarket. This system by supermarket interaction suggests that poultry meat labelled as organic is not a guarantee of higher long chain nâ3 fatty acids. Overall there were few major differences in fatty acid contents/profiles between organic and conventional meat that were consistent across all supermarkets.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 179, 15 July 2015, Pages 103-108
Journal: Food Chemistry - Volume 179, 15 July 2015, Pages 103-108
نویسندگان
Courtney J. Dalziel, Kirsty E. Kliem, D. Ian Givens,