Articles

Fatty-Acid Composition of Lipids as Functional Purpose Indicator of Poultry Meat Products from: Theoretical and Practical Aspects

Authors:

Donskova L.A., Belyaev N.M., Leiberova N.V.

Abstract:

The article contains data characterizing the lipid component of food products and evidencing the need to determine and evaluate not only the quantitative and fractional composition, but also the fatty-acid composition. Authors characterized the fatty-acid composition with reference values recommended by FAO/WHO experts and reflected in scientific publications. Systematized and generalized information used to be as an algorithm for estimating the fatty-acid composition of poultry meat products. The research object was lipids fatty-acid composition of the poultry paste. Authors compared data for the natural prepared poultry. The article concerns the high biological effectiveness of the natural prepared poultry fatty-acid composition, shown by the biological effectiveness coefficient, the unsaturated fatty acids amount, calculated figures for essential polyunsaturated fatty acids and low values of the same indicators for poultry paste. The data indicate that lipid values of processing poultry products is to be improved with due regard requirements to boost the biologically value, and a man need to choose the correction direction of the poultry pastes lipid component to bring it to a “hypothetically ideal fat”. The results confirm the relevance of the chosen study areas and indicate the need for developing a unified methodological approach to assessing the lipid component qualitative side of the fatty-acid composition as one of the main indicators of the meat products functional purpose and using it as a tool for the examination, especially for newly developed products.

Keywords:

poultry meat; pate; lipids; fatty-acid composition; «ideal lipid»; biological effectiveness