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Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meat


Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meat



Journal of agricultural and food chemistry 50(21): 5981-5986



ISSN/ISBN: 0021-8561

PMID: 12358469

DOI: 10.1021/jf020025c

The contents of cholesterol oxides, cholesterol, and total lipid, and the fatty acid composition were determined in frozen turkey meat. The 7-ketocholesterol content varied from 33 microgram/100 g in the breast to 765 microgram/100 g in the skin, and the levels of 7beta-hydroxycholesterol varied from not detected in the leg, breast, and skin to 370 microgram/100 g in the skin. The values for total lipid (g/100 g) in the wings, legs, breast, and skin were 0.9 +/- 0.4, 1.1 +/- 0.2, 0.5 +/- 0.1, and 12 +/- 3, respectively. The contents for cholesterol (mg/100 g) were 46 +/- 5, 35 +/- 2, 27 +/- 3, and 81 +/- 6 in the wing, legs, breast, and skin, respectively. The main fatty acids identified in all cuts were C18:2n6, C18:1n9, C16:0, C18:0, and C20:4n6.

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Accession: 004407109

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