Analysis of trans fatty acid content in processed foods and meat products

Jung Min Park, Won Gu Ji, Eun Jung Kim, Da Jung Park, Jin Ho Shin, Soon Mi Shim, Hyung Joo Sun, Un Jae Chang, Duk Ho Kang, Jin Man Kim

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


Small amounts of trans fatty acids exist naturally in beef and dairy foods. Also, they can be produced in the process of partial hydrogenation to manufacture shortning or margarine. They can provide a better palatability and shelf life. According to the recently studies, trans fatty acids can raise health risk such as heart diseases and coronary artery diseases. They can also increase low-density lipoprotein (LDL) cholesterol and decrease high-density lipoprotein (HDL) cholesterol in the blood plasma, therefore increasing the risk of atherosclerosis and diabetes. The aim of this study was to determine total lipids and trans fatty acids (TFAs) content in processed foods and meat products. The analysis of trans fatty acids was performed in 28 samples of donuts, 18 samples of bakeries, 4 samples of frozen doughs, 2 samples of popcorns, and 4 samples of meat products (ham, sausage, nuget, and bacon). Total lipids in processed foods and meat products were extracted by Chloroform-Methanol method and acid digestion, respectively. They were analyzed by gas chromatography using a SP-2560 column and flame ionization detector. The amounts of TFAs per 100 g of foods were 0-3.3% (0.74% on average) in donuts, 0.2-5.8% (1.18% on average) in bakeries, 0.2-6.3% (1.93% on average) in frozen doughs, and 0-5.8% in popcorns. Meat products such as ham, sausage, and nuget analyzed 0.1% of TFAs, respectively and trans fatty acids in bacon were not detected. As a result, the distribution of TFAs in processed foods was widely ranged from 0% to 6.3% according to manufacturers and types of products, whereas the content of TFAs in meat products ranged from 0 % to 0.1%.

Original languageEnglish
Pages (from-to)531-537
Number of pages7
JournalKorean Journal for Food Science of Animal Resources
Issue number4
Publication statusPublished - 2007 Dec


  • Gas chromatography
  • Meat product
  • Processed foods
  • Trans fatty acids

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology


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