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PHOSPHOLIPIDS AS RELATED TO TOTAL LIPID AND DNA IN LIGHT AND DARK PORTIONS OF PORCINE SEMITENDINOSUS MUSCLE
Author(s) -
MORRISON DIANNE RUFF,
CAMPBELL ADA MARIE
Publication year - 1971
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.1365-2621.1971.tb03356.x
Subject(s) - phospholipid , sphingomyelin , dna , lecithin , muscle tissue , biochemistry , chemistry , biology , anatomy , cholesterol , membrane
SUMMARY –Phospholipids of the light and dark tissue of porcine semitendinosus muscle were studied in relation to total lipid and DNA concentrations. The dark portion contained more moisture and less lipid than the light. Phospholipid concentration was higher in dark than light tissue whether expressed in terms of tissue weight or as percent of total lipid. No difference was found in relative concentrations of lecithin, cephalin or sphingomyelin in the two portions. DNA content was higher in the dark tissue than in the light. Expression of phospholipid content in terms of DNA resulted in a reversal of the apparent difference between the two muscle portions: the phospholipid‐DNA ratio was higher for light than for dark tissue.