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Changes in the lipids of turkey muscle during storage at chilling and freezing temperatures
Author(s) -
Fishwick M. J.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190805
Subject(s) - glycerophospholipids , lysophosphatidylcholine , phosphatidylethanolamine , phospholipid , chemistry , composition (language) , lipase , lysophosphatidylethanolamine , phosphatidylcholine , food science , biochemistry , phospholipase , enzyme , linguistics , philosophy , membrane
Diced turkey leg and breast muscle stored for 22 days at 0° and —3°, and for up to one year at —10°, —20° and —60° was examined at intervals for lipid composition. Free fatty acids increased at all temperatures except —60°, with a Q 10 of 3‐4 between 0° and —20° 90% of the fatty acids liberated were unsaturated, matching in composition the unsaturated acids of the muscle glycerophospholipids. Demonstration of linear relationships between increase in free fatty acids and decrease in phosphatidylethanolamine or increase in lysophosphatidylcholine confirmed phospholipase A 2 as the enzyme mainly responsible. The composition of the fatty acids liberated during storage at 0° and —3° showed that both lipase and phospholipase were active. A slight decrease in extractability, resulting in an apparent loss of phospholipid‐P, was observed after storage at low temperatures.