Processed animal products with emphasis on polyunsaturated fatty acid content

European Journal of Lipid Science and Technology

Volumn 111, Issue 5, 2009, Pages 481-488

  Sampels, Sabine ^a   Strandvik, Birgitta ^b   Pickova, Jana ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b UNIVERSITY OF GOTHENBURG   (Sweden)

Author keywords

Docosahexaenoic acid; Fish products; Food database; Meat products; n 6 n 3 ratio

Indexed keywords

ANIMALIA;

EID: 67449168351     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200800192     Document Type: Article

References (37)

1. U. Hagman, Å. Bruce, L.-Å. Persson, G. Samuelson, S. Sjölin: Food habits and nutritient intake in childhood in relation to health and socio-economic conditions. A Swedish multicentre study 1980-1981. Acta Paediatr Scand. 1986, Suppl 328, 1-56.
2. S. R. Baggio, N. Bragagnolo: The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products. Food Chem. 2006, 95, 611-619.
3. D. S. Taylor, V. K. Fishell, J. L. Derstine, R. L. Hargrove, N. R. Patterson, K. W. Moriarty, B. A. Battista, H. E. Ratcliffe, A. E. Binkoski, P. M. Kris-Etherton: Street foods in America - a true melting pot. In: Street Foods. Ed. A. P. Simopoulos, Karger, Basel (Switzerland) 2000, 86, 25-44.
4. I. S. Saguy, D. Dana: Integrated approach to deep fat frying: Engineering, nutrition, health and consumer aspects. J Food Eng. 2003, 56, 143-152.
5. G. Ailhaud, F. Massiera, P.Weill, P. Legrand, J.-M. Alessandri, P. Guesnet: Temporal changes in dietary fats: Role of n-6 polyunsaturated fatty acids in excessive adipose tissue development and relationship to obesity. Prog Lipid Res. 2006, 45, 203-236.
6. Department of Health UK: Nutritional aspects of cardiovascular disease. In: Report on Health and Social Subjects. Her Majesty's Stationary Office, London (UK) 1994, No. 46.
7. M. Garemo, R. Arvidsson Lenner, B. Strandvik: Swedish preschool children eat to much junk food and sucrose. Acta Paediatr. 2007, 96, 266-272.
8. D. J. Kyle, L. M. Arterburn: Single cell oil sources of docosahexaenoic acid: Clinical studies. In: The Return of n-3 Fatty Acids into the Food Supply. 1. Land-Based Animal Food Products and their Health Effects. Vol. 83. Ed. A. P. Simopoulos, Karger, Basel (Switzerland) 1998, pp. 116-131.
9. N.D. Scollan, N.-J. Choi, E. Kurt, A. V. Fisher, M. Enser, J.D. Wood: Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle. Br J Nutr. 2001, 85, 115-124.
10. P. Howe, B. Meyer, S. Record, K. Baghurst: Dietary intake of long-chain [omega]-3 polyunsaturated fatty acids: Contribution of meat sources. Nutrition. 2006, 22, 47-53.
11. S. De Henauw, J. Van Camp, G. Sturtewagen, C. Matthys, M. Bilau, N. Warnants, K. Raes, M. Van Oeckel, S. De Smet: Simulated changes in fatty acid intake in humans through n-3 fatty acid enrichment of foods from animal origin. J Sci Food Agric. 2007, 87, 200-211.
12. S. C. Statistics Sweden: Privat konsumtion av olika livsmedel och drycker 2001, www.scb.se/templates/table-OrChart____37527.asp, 2001.
13. Swedish Board of Agriculture: Konsumtion av livsmedel och dess näringsinnehåll, www.sjv.se/webdav/files/SJV/Amnesomraden/Statistik%2C%20fakta/Livsmedel/2008%3A1/20081_tabeller.htm, 2008.
14. J. Sargent, G. Bell, L. McEvoy, D. Tocher, A. Estevez: Recent developments in the essential fatty acid nutrition of fish. Aquaculture. 1999, 177, 191-199.
15. E. Zanardi, E. Novelli, G. P. Ghiretti, R. Chizzolini: Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: Dietary supplementation with vitamin E and oleic acid. Meat Sci. 2000, 55, 169-175.
16. C. Regost, J. V. Jakobsen, A. M. B. Rora: Flesh quality of raw and smoked fillets of Atlantic salmon as influenced by dietary oil sources and frozen storage. Food Res Int. 2004, 37, 259-271.
17. V. Olsson, J. Pickova: The influence of production systems on meat quality, with emphasis on pork. Ambio. 2005, 34, 338-343.
18. M. Estevez, D. Morcuende, R. Cava: Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters. Meat Sci. 2006, 72, 356-364.
19. D. Ansorena, I. Astiasaran: The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages. Food Chem. 2004, 87, 69-74.
20. W. Panpipat, J. Yongsawatdigul: Stability of potassium iodide and omega-3 fatty acids in fortified freshwater fish emulsion sausage. LWT Food Sci Technol. 2008, 41, 483-492.
21. G. YildIz-Turp, M. Serdaroglu: Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - a Turkish fermented sausage. Meat Sci. 20082008, 78, 447-454.
22. National Food Administration: Livsmedelsverkets livsmedelsdatabas version "2008-05-05" (in Swedish). http://192.121.81.11/livsmedelsok/sok.aspx?typ=utokad, National Food Administration, Uppsala (Sweden) 2008.
23. National Food Administration: Livsmedelstabeller/Specialtabeller, fatty acids (in Swedish). www.slv.se/upload/dokument/mat/ldb/Fettsyror.xls, National Food Administration, Uppsala (Sweden) 2008, Excel table.
24. C. Matthys, S. De Henauw, M. Bellemans, M. De Maeyer, G. De Backer: Sources of saturated fatty acids in Belgian adolescents' diet: Implications for the development of food-based dietary guidelines. Br J Nutr. 2006, 95, 546-554.
25. I. Sioen, C. Matthys, G. De Backer, J. Van Camp, S. De Henauw: Importance of seafood as nutrient source in the diet of Belgian adolescents. J Hum Nutr Diet. 2007, 20, 580-589.
26. Nevo: NEVO table, Nederlands voedingsmiddeltabel (Dutch food composition table). Zeist (The Netherlands) 1993, 95 (in Flemish).
27. Nubel: Nubel Belgische Voedingsmiddeltabel, tweede uitgave [Belgian Food Composition Table, 2nd edition]. Ministerie van Voklsgezondheid, Brussels (Belgium) 1995, 11 (In Flemish).
28. A. Hara, N. S. Radin: Lipid extraction of tissues with low toxicity solvent. Anal Biochem. 19781978, 90, 420-426.
29. E. Gronowitz, D. Mellström, B. Strandvik: Serum phospholipid fatty acid pattern is associated with bone mineral density in children, but not adults, with cystic fibrosis. Br J Nutr. 2006, 95, 1-8.
30. A. J. Sinclair, K. O'Shea: Fats in human diets through history: Is theWestern dient out of step?. In: Reducing fat in meats. Eds. J. D. Wood and A. V. Fisher, Elsevier Applied Science, London & New York, England and USA 1990, pp. 1-47.
31. O. Leissner, H. Korp, G. Magnusson, G. Hermansson, C. Stenmyr, T. Carlsson, R. Hansson, M. Runeson, M. Lind, M. Svensson, P. Hedin, B. Ungerbäck: Vegetabiliska oljor och fetter. Karlshamns AB, Oils and Fats, Växjö (Sweden) 1989 (in Swedish).
32. M. Ramirez, D. Morcuende, M. Estevez, R. Cava Lopez: Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage. Food Chem. 2005, 92, 159-167.
33. F. Soriguer, G. Rojo-Martinez, M. C. Dobarganes, J. M. G. Almeida, I. Esteva, M. Beltran, M. S. R. De Adana, F. Tinahones, J. M. Gomez-Zumaquero, E. Garcia-Fuentes, S. Gonzalez-Romero: Hypertension is related to the degradation of dietary frying oils. Am J Clin Nutr. 2003, 78, 1092-1097.
34. J. D.Wood, R. I. Richardson, G. R. Nute, A. V. Fisher, M. M. Campo, E. Kasapidou, P. R. Sheard, M. Enser: Effects of fatty acids on meat quality: A review. Meat Sci. 2003, 66, 21-32.
35. F. J. Bavelaar, A. C. Beynen: Relationships between dietary fatty acid composition and either melting point or fatty acid profile of adipose tissue in broilers. Meat Sci. 2003, 64, 133-140.
36. National Food Administration: Fakta om omega-3 och omega-6 fettsyror (in Swedish). www.slv.se/templates/SLV_Page.aspx?id=14548&epslanguage=SV, National Food Administration, Uppsala (Sweden) 2008.
37. S. C. Cunnane, M. A. Ryan, C. R. Nadeau, R. P. Bazinet, K. Musa-Veloso, U. McCloy: Why is carbon from some polyunsaturates extensively recycled into lipid synthesis? Lipids. 2003, 38, 477-484.