Services on Demand
Food Science and Technology (Campinas)
Print version ISSN 0101-2061
On-line version ISSN 1678-457X
BRAGAGNOLO, Neura and RODRIGUEZ-AMAYA, Délia B.. Cholesterol, total lipds and fatty acids in cuts of pork. Ciênc. Tecnol. Aliment. [online]. 2002, vol.22, n.1, pp.98-104. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612002000100018.
Pork is a food considered to be rich in cholesterol, lipids and saturated fatty acids. According to the American Heart Association, the diet must be low in cholesterol and lipids, especially saturated fat. In the present work, total lipids, cholesterol and fatty acids were determined in pork loin, fresh ham, pork shoulder and backfat, commercialized in butchery of Campinas City, São Paulo State, Brazil. The mean total lipids was 3 to 5g/100g in the meat cuts and 83g/100g in backfat. Cholesterol varied, on the average, from 42 to 53mg/100g, being lower in pork loin and higher in backfat. No significant difference (p³0,05) in cholesterol content was seen in pork loin with or without external fat. Thirty-six fatty acids were identified in all cuts and the backfat, with 18:1w9, 16:0, 18:2w6, 18:0, 16:1w7 and 18:1w7 as principal components. The total saturated, monounsaturated and polyunsaturated fatty acids varied from 33 to 41%, 42 to 48% and 11 to 25%, respectively.
Keywords : pork; cholesterol; fatty acids; total lipids; liquid chromatography; gas chromatography.