Drzewicka Maria, Grajeta Halina, Kleczkowski Jerzy
Katedra i Zakład Bromatologii i Dietetyki, Akademia Medyczna im. Piastów Slaskich we Wrocławiu.
Rocz Panstw Zakl Hig. 2012;63(2):199-205.
An increasing pace of life and a lack of time for meals preparation at home, observed in many countries worldwide, have led to an increased consumption of convenient food products. This term refers to highly processed food products that are either ready-to-eat or may be consumed after short culinary processing. Convenience foods include: dinner courses, salads, cereals, creams, broths, pizzas, roasts, as well as frozen products ready-to-eat after short heat treatment.
The aim of this study was to assess the fat content and fatty acids composition of frozen products belonging to convenience food.
Material for analysis comprised of 30 following food products: fish and seafood products, pizza, casseroles and meat products. The fat content was determined using Folch method and the fatty acids composition using gas chromatography technique.
The analyzed products contained from 1.2% to 26.9% of fat. The saturated fatty acids (SFA) content ranged from 8.7% to 53.2%, while the monounsaturated fatty acids (MUFA)--from 24.0% to 68.7% of total fatty acids. The polyunsaturated fatty acids (PUFA) percentage accounted for 8,1% to 48,8% and trans isomers--for 0.2% to 6.1% of total fatty acids.
The fat and fatty acid contents showed large differences in products depending on their composition and preparation techniques declared by the producer. Most of the analyzed fish and seafood products were characterized by the fat content ranged from 11% to 14% with the high percentage of fatty acids favorable from nutritional point of view, MUFA and PUFA. The composition of fatty acids from pizza and casseroles was less favorable, due to high proportion of SFA and also trans isomers.
