Resumen
Moisture, ash, protein, cholesterol and lipids content as well as fatty acid composition of common type sausages from the principal Brazilian brands were determined. Analyses of cholesterol and fatty acid methyl esters were performed by capillary gas chromatography. Common type sausages presented a total lipids content between 11.02% for sample B and 21.94% for sample A. Cholesterol content was 37.61% for C, 47.95% for B, 49.91% for A and 68.00% for D, in mg/100g. Most of the fatty acids were monounsaturated with oleic acid as the major component with values between 39.27% for B and 49.15% for A. Saturated fatty acid followed with palmitic acid as the major component in a range between 21.10% and 26.24% for B and D respectively. The sausages of samples B and A presented the highest content of polyunsaturated and the lowest content of saturated fatty acids.