الفهرس 
AbstractOnly 14 pages are availabe for public view
 |  | from | 126 |  |  |
| | | from | 126 | | |
Abstract
A total of 45 samples, representing 5 each of Traditional Egyptian beef luncheon, beef frankfurter, beef burger, fresh beef sausage, corned beef, canned beef frankfurter, chicken luncheon, chicken frankfurter, and chicken nuggets, moreover, 20 samples representing 5 each of mesenteric, kidney and brisket beef fats as well as chicken skin were analysed for fatty acids profile and trans fatty acids contents. It was evident that beef burger had the highest trans fatty acids content followed by frankfurter, fresh sausage and finally the traditional Egyptian luncheon. C16:0 and C18:0 were the most predominant saturated fatty acids, and C18:1 & C18:2 were the prevalent unsaturated fatty acids among beef meat products. Chicken luncheon had lower SFA than other chicken meat products. C16:0 was the predominant saturated fatty acid in canned frankfurter, while C18:0 was the highest in corned beef, however C18:2 was the predominant unsaturated fatty acid in canned beef frankfurter and C18:1 was the predominant one in corned beef. Fatty acid analysis of intermediate ingredients commonly used in further processing of various meat products in Egypt showed that SFA in chicken skin accounted for 34.36% of the total fatty acids, while MUFA and PUFA constituted 41.60 and 20.88% respectively. The major fatty acids were C18:1, C16:0 and C18:2 with smaller amounts of other fatty acids. The trans fatty acid contents was 2.67. Fatty acid profile of cattle carcasses showed that kidney fat contain mainly saturated fatty acids, with very low PUFA content, whereas, brisket fat was the lowest in saturated and the mesenteric fat was reasonable. Fatty acid profile of control beef luncheon showed that the mean values of SFA, MUFA, PUFA and TPUFA were 48.94, 47.74, 1.45& 49.19 respectively, compared with 35.40, 62.20, 1.30 & 63.50 for luncheon produced totally with sunflower oil; 35.52, 61.24, 0.47 & 61.71 for the product produced with sunflower oil and modified potato starch; and 17.57, 47.74, 31.97 &79.71 for the product incorporated with palm oil and modified potato starch respectively. Incorporation of plant oil in frankfurter significantly increased both mono- and polyunsaturated fatty acids and decreased saturated and trans fatty acids content. Mean SFA, MUFA, PUFA and trans fatty acids contents of beef burger were 55.33, 35.97, 2.24 & 2.02; those of Alexandria semidry sausage were 56.18, 37.37, 1.60 and 2.55; and those of control chicken nuggets were 20.70, 32.90, 46.10 & 0.05 compared with 20.28, 31.61, 46.41& 1.65 in chicken nuggets produced with sodium alginate batter and 18.24, 30.72, 49.79 & 0.93 in Carboxy Methyl Cellulose batter.