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POULTRY PRODUCT QUALITY. 2. Storage Time‐Temperature Effects on Carbonyl Composition of Cooked Turkey and Chicken Skin Fractions
Author(s) -
DIMICK P. S.,
NEIL J. H. MAC
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb12135.x
Subject(s) - chemistry , residue (chemistry) , aldehyde , linoleic acid , composition (language) , phospholipid , food science , chromatography , organic chemistry , fraction (chemistry) , hydrolysis , fatty acid , catalysis , biochemistry , linguistics , philosophy , membrane
SUMMARY: The carbonyl compounds in cooked turkey and chicken skin fractions after storage were isolated as their 2,4‐dinitrophenylhdrazones. The monocarbonyl class was separated into methyl ketones, 2‐enals and 2,4‐dienals and measured spectrophotometrically. The turkey skin residue fraction contained higher concentrations of carbonyls than did the chicken samples. The oil extract from the skin of both groups was similar in carbonyl concentration. Lower storage temperature dramatically lowered the development of carbonyls. Phospholipid phosphorus determinations indicated the residue contained high levels of polar lipid; whereas, negligible amounts were in the oil. Thin‐layer chromatography of the carbonyl classes from the skin residue indicated mainly C 7 ‐C 9 2‐enals and C 8 , C 9 2, 4‐dienals in the unsaturated aldehyde fractions. Changes in fatty acid composition of the residue polar lipids during storage suggested linoleic and arachidonic acids as the probable substrates in autoxidative deterioration.