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Oxidative deterioration of flesh lipids of pacific cod (Gadus macrocephalus)
Author(s) -
Roubal W. T.
Publication year - 1967
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02635626
Subject(s) - flesh , chemistry , ethanolamine , phosphatidyl choline , lipid oxidation , oxidative phosphorylation , polyunsaturated fatty acid , degree of unsaturation , food science , biochemistry , choline , phospholipid , fatty acid , organic chemistry , antioxidant , membrane
Light flesh lipids of Pacific cod, composed chiefly of phosphatidyl ethanolamine and phosphatidyl choline, contain fatty acids rich in unsaturation. In model systems free of pro‐oxidant the ethanolamine derivative exhibited a high rate of oxidation. Phosphatidyl choline, on the other hand, required an added pro‐oxidant. Cod porphyrins exhibited pro‐oxidant effects not unlike those observed in other biological systems involving catalyzed lipid oxidation. Neutral lipids exhibited very low rates of oxidation.