Relationships of the minerals and fatty acid contents in processed turkey meat products

In this paper, the chemical composition of a set of processed foods made of turkey meat, including meatball, blanquet, hamburger? smoked chest, ham, s moked ham, roule and frankfurter, are reported. Each product was analyzed f or content of saturated fats, mono- and polyunsaturated fats, non-identifie d fats, calcium, iron, phosphorus, magnesium, potassium, sodium and zinc. I n average, fatty acids are present in approximately equivalent percent conc entrations, i.e. saturated :monounsaturated: polyunsaturated congruent to 1 :1:1. Sodium, the major mineral ranged from 681 to 1327 mg per 100 g of pro cessed meat. Iron and calcium concentration ranges were 0.4-2.2 and 3.0-43. 6 mg/100 g, respectively. The results were analyzed by the multivariate tec hniques, hierarchical cluster analysis (HCA) and principal component analys is (PCA). It was shown that HCA can group all the samples, according to the ir types, and into some extent also according their basic composition (only dark meat, white meat, meat with shortening added and frankfurter as singl e cluster). On the other hand PCA could better expose the relationship betw een the products according to their fatty acids and mineral composition. PC 1 discriminates fatty/lean products, while PC2 discriminates the frankfurte rs by its content of salts added, Ca and Fe from milk and soy, all added du ring processing, and finally PC4 which discriminates the white/dark meat pr oducts through Zn concentration from dark meat. (C) 2000 Elsevier Science L td. All rights reserved.