Produção Nacional
Revisado por pares
Fatty acid and cholesterol content, chemical composition and sensory evaluation of horsemeat
2010; African Journals OnLine; Volume: 39; Issue: 4 Linguagem: Inglês
10.4314/sajas.v39i4.51135
ISSN2221-4062
AutoresIvane Benedetti Tonial, AC Aguia, CC Oliveira, E.G Bonnafé, Jesuí Vergílio Visentainer, N.E. Souza,
Tópico(s)Protein Hydrolysis and Bioactive Peptides
ResumoThis study aimed to determine the fatty acid and chemical composition and cholesterol concentration of horsemeat, and to evaluate its taste acceptability by the Brazilian population. Horsemeat samples (M. longissimus dorsi) were obtained from a Paraná State slaughterhouse. The chemical composition revealed a low lipid (2.9%) and high protein content (22.5%). The concentrations of the nutritionally important fatty acids, arachidonic acid (AA, 20:4n-6) and eicosapentaenoic acid (EPA, 20:5n-3), were 2.97% and 0.43%, respectively. The polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) ratio was 0.97, which is within the recommended range. The cholesterol concentration of 40.5 mg/100 g is lower than that of other meat such as chicken, beef, mutton and pork. The sensory evaluation revealed excellent acceptability.Keywords: Equus caballus, M. longissimus dorsi, PUFA/SFA, health food, meat quality
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