Trans isomers contents of the fatty acids in meat products. (I) Sausages

Abstract

We have studied the trans isomers contents of the fatty acids fraction in several types of Spanish sausages, after a previous fat extraction and gas chromatography determination using CP Sil 88 coated capillary columns. The results obtained show a great variability: from 0,14 to 1,63% for C18:1 t and from 0,37 to 2,14% for the total trans fatty acids content.

Keywords

• fatty acid
• meat sausage
• trans isomer (content)