Omega-3 polyunsaturated fatty acid contents of canned meats avaialbe in Australia Li, Duo, Mansor, Mujara`ah, Zhuo, Sisi, Woon, Tabitha and Sinclair, Andrew 2002, Omega-3 polyunsaturated fatty acid contents of canned meats avaialbe in Australia, Food Australia, vol. 54, no. 7, pp. 311-315. Attached Files Name Description MIMEType Size Downloads sinclair-omega3polyunsaturated-2002.pdf Published version application/pdf 310.44KB 402 Title Omega-3 polyunsaturated fatty acid contents of canned meats avaialbe in Australia Author(s) Li, Duo Mansor, Mujara`ah Zhuo, Sisi Woon, Tabitha Sinclair, Andrew Journal name Food Australia Volume number 54 Issue number 7 Start page 311 End page 315 Publisher Australian Institute of Food Science and Techology Incorporated Place of publication North Sydney, N.S.W. Publication date 2002-07 ISSN 1032-5298 Summary Total lipid content of 20 species of canned meats available in Australia ranged from 2% in chicken (Hormel, USA) to 41% in stewed pork (Ma Ling, China). Total n-3 polyunsaturated fatty acids (PUFA) ranged from 30 in canned chicken (Hormel) to 659 mg/100 g in chicken hot dog (Tulip, Denmark). The 18:2n-6 was the predominant PUFA, ranging from 187 in corned beef (Hamper, Australia) to 2832 mg/100 g in chicken luncheon meat (Tulip). Other main PUFA, in order of concentration, were 18:3n-3, ranging from 14 in canned chicken (Hormel) to 590 mg/100 g in chicken hot dog (Tulip); conjugated 18:2n-6 (CLA) from 1 in chicken (Hormel) to 135 mg/100 g in corned mutton (Colonial, Australia); 20:4n- 6 from 11 in camp pie (Tom Piper, Australia) to 73 mg/100 g in spiced ham (Hormel); and 22:5n-3 from 5 in chicken (Hormel) and chicken luncheon (Almaraai, Jordan) to 45 mg/100 g in stewed pork (Ma Ling). Total saturated fatty acids (SFA) ranged from 598 to 14 660 mg/100 g, with 16:0 predominant followed by 18:0. Total monounsaturated fatty acid concentration ranged between 813 to 20 218 mg/100 g with 18:1 the major fatty acid. Trans 18:1 ranged from 10 to 698 mg/100 g. The canned meats contained 20 and 22-carbon long chain n-3 PUFA at levels comparable with or greater than those in fresh lean meat. Notes Reproduced with the specific permission of the copyright owner. Language eng Field of Research 060199 Biochemistry and Cell Biology not elsewhere classified HERDC Research category C1.1 Refereed article in a scholarly journal Free to Read? Yes Persistent URL http://hdl.handle.net/10536/DRO/DU:30009385 Document type: Journal Article Collections: Faculty of Health School of Exercise and Nutrition Sciences Open Access Collection Related Links Link Description Connect to published version (restricted access) Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au. Versions Version Filter Type Wed, 28 Jan 2009, 11:26:48 EST Tue, 29 Sep 2009, 14:54:23 EST Tue, 29 Sep 2009, 14:59:15 EST Tue, 29 Sep 2009, 15:51:54 EST Fri, 11 Dec 2009, 10:59:49 EST Tue, 05 Dec 2017, 06:23:25 EST Mon, 22 Jan 2018, 13:54:57 EST Fri, 07 Sep 2018, 18:00:18 EST Filtered Full Citation counts:   Cited 0 times in TR Web of Science Cited 11 times in Scopus Search Google Scholar Access Statistics: 1108 Abstract Views, 402 File Downloads  -  Detailed Statistics Created: Mon, 13 Oct 2008, 15:59:19 EST