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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

VALENZUELA B, Alfonso et al. FAT COMPOSITION AND OMEGA-6/OMEGA-3 FATTY ACID RATIO OF THE MOST FREQUENTLY CONSUMMED SAUSAGES IN THE REGION METROPOLITANA DE CHILE: A REEVALUATION YEAR 2004. Rev. chil. nutr. [online]. 2005, vol.32, n.1, pp.37-41. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182005000100004.

Sausages are important in the Chilean diet and consumption is increasing in the population. Products identified as "vienesas" and "salchichas" are the type of sausages having the higher consumption. A wide offer of sausages manufactured with pork, cow, chicken, and turkey meat, and having different composition of fats from animal and/or vegetable origin are now available from the Chilean retail market. As result of the fat composition, sausages contain different amount of cholesterol, saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and omega-6/omega-3 ratios. In this report we analyzed the total fat, cholesterol, SAFA, MUFA, PUFA content, and the omega-6/omega-3 ratio of the eleven most consumed sausages in the Región Metropolitana de Chile. From the products analyzed, ten exhibited a fat content in the range 20-25 /100g. Only the product identified as light contained a very low amount of fat (11%). Cholesterol was in a very wide range of concentration from 35 mg/100g to 92 mg/100g. SAFA, MUFA, and PUFA were relatively similar for all the products, the product identified as light being an exception. It is remarkable the high content of omega-3 PUFA and the low ratio omega-6/omega-3 of the product identified as "vienesa de vacuno". Analytical information about the fat composition of sausages may be useful for manufacturers, for the regulatory organism, for the professionals involved in sausage production, and also for the consumers

Keywords : sausages; fat content; cholesterol content; omega-6 fatty acids; omega-3 fatty acids.

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