Cholesterol and fatty acids profile of Brazilian commercial chicken giblets

RESUMO

This study was carried out to determine the chemical composition, cholesterol contents and fatty acids profile of Brazilian commercial chicken giblets. The analysis were performed in gizzard, liver and heart in natura and also in cooked gizzard, fried liver and roasted heart. Fat and cholesterol contents ranged from 0.88 and 72.68 mg/100 g, in cooked gizzard, to 22.19 and 213.18 mg/100 g, in roasted heart. As the fat content gets higher, so does the cholesterol content. Palmitic (C160) and stearic acids (C180) were the predominant saturated fatty acids (SFA). The C160 ranged from 6.39 in cooked gizzard to 18.51 in fried liver. The C180 level ranged from 6.62 in roasted heart to 19.19 in cooked gizzard. Linoleic acid (C182 omega 6) was the predominant polyunsaturated fatty acid (PUFA). The data revealed that the three different analysed giblets presented a good PUFA/SFA ratio, with values of 1.11, 1.14 and 1.40 for cooked gizzard, fried liver and roasted heart, respectively.