Conjugated linoleic acid content in selected Mexican beef and dairy products

被引：8
|
作者：
Herman-Lara, E. [1 ]
Santos-Blanco, V. M. [1 ]
Vivar-Vera, M. A. [1 ]
Garcia, H. S. [2 ]
Ochoa-Martinez, L. A. [3 ]
Martinez-Sanchez, C. E. [1 ]
机构：
[1] Inst Tecnol Tuxtepec, Depto Ing Quim & Bioquim, Tuxtepec 68360, Oax, Mexico
[2] Inst Tecnol Veracruz, Unidad Invest & Desarrollo Alimentos UNIDA, Veracruz, Mexico
[3] Inst Tecnol Durango, Depto Ing Quim & Bioquim, Durango, Mexico
来源：
CYTA-JOURNAL OF FOOD | 2012年 / 10卷 / 01期
关键词：
conjugated linoleic acid; dairy; animal fat; food lipids; FATTY-ACID; GRASS-SILAGE; MILK; COWS; CLA; CONCENTRATE; TRANS; IDENTIFICATION; SWITZERLAND; ISOMERS;
D O I：
10.1080/19476337.2011.560966
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The purpose of this study was to assess the conjugated linoleic acid (CLA) content of some commercial beef cuts and dairy products. Levels of CLA ranged between 3.75 and 20.45 mg/g fat, corresponding to 2% milk and cooked ground beef. On the basis of serving size, CLA content ranged between 12.87 and 93.62 mg/portion, corresponding to cream cheese (portion of 15 g) and cooked ground beef (portion of 100 g). There was no direct relationship between CLA content and the amount of fat provided per serving size in dairy foods. This study showed the presence of significant amounts of natural CLA in beef and dairy fats in the foods analyzed.
引用
收藏
页码：71 / 77
页数：7
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