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KMID : 1007520230320060847
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Food Science and Biotechnology
2023 Volume.32 No. 6 p.847 ~ p.854
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Validation of the AOAC method for analyzing fatty acids in meat by-products for the Korean Food Composition Database
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Choi Ji-Yoon
Park Hye-Young
Park Jin-Ju
Cho In-Hee
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Abstract
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The constituents of meat and meat by-product are susceptible to degradation processes, especially, the control of oxidative processes is critical. The main factors that influence their lipid oxidation are fat content and fatty acid composition. The aim of this study was to validate AOAC method 996.06 for analysis of fatty acid in meat by-products and to provide their accurate, precise, and reliable information in the Korean Food Composition Database. A total of 19 fatty acids were identified. The head, small intestine, stomach, and heart of pigs and the feet of chickens contained higher contents of total fatty acids, whereas the blood of cow had the lowest content. In particular, meat by-products other than the liver, blood, and stomach of cows and the stomach and small intestine of pigs contained higher contents of unsaturated fatty acids. Their main fatty acids were oleic acid, palmitic acid, linoleic acid, and stearic acid.
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KEYWORD
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Fatty acid, AOAC method, Meat by-product, Validation, Korean Food Composition Database
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