Indexing of fatty acids in raw turkey meat and products for their characterization in a healthy diet

Aleksandra Tasić; Ivan Pavlović; Tanja Bijelić; Jasna Kureljušić; Marija Pavlović; Milan Baltić

doi:10.18485/meattech.2023.64.2.93

Aleksandra Tasić Scientific Institute of Veterinary Medicine of Serbia, Janisa Janulisa 14, Belgrade, Serbia
Ivan Pavlović Scientific Institute of Veterinary Medicine of Serbia, Janisa Janulisa 14, Belgrade, Serbia
Tanja Bijelić Scientific Institute of Veterinary Medicine of Serbia, Janisa Janulisa 14, Belgrade, Serbia
Jasna Kureljušić Scientific Institute of Veterinary Medicine of Serbia, Janisa Janulisa 14, Belgrade, Serbia
Marija Pavlović Scientific Institute of Veterinary Medicine of Serbia, Janisa Janulisa 14, Belgrade, Serbia
Milan Baltić University of Belgrade, Faculty of Veterinary Medicine, 8 Bulevar oslobođenja Street, Belgrade, Serbia

DOI: https://doi.org/10.18485/meattech.2023.64.2.93

Keywords: Fatty acid, GC/FID, muscle, turkey meat

Abstract

The aim of this work was to determine the fatty acid profile and health lipid indices of fresh turkey meat, as well as products obtained from turkey meat, i.e. turkey sausage and pate. Turkey breast muscles were cut from the side of the carcass, separately vacuum packed and stored in a refrigerator before analysis. Sausages and pate were produced from turkey meat using a technological process. The fatty acid profile of the samples was determined by gas chromatography with a flame ionization detector (GC/FID), and lipid indices were calculated based on the composition. Turkey muscle had a higher percentage of C16:0 and C18:0 than turkey sausage and pate. A significantly higher proportion of saturated fatty acids (47.9%) than in sausage and pate, 27.2 and 8.9%, respectively, characterized turkey muscle. The lowest determined proportion of polyunsaturated fatty acids for turkey muscle was 12.0%. The atherogenicity index was satisfactory for all three tested products, while the thrombogenicity index was satisfactory only for the tested raw turkey muscle meat (1.656).