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LIPID AND FATTY ACID COMPOSITION OF CUCUMBERS AND THEIR CHANGES DURING STORAGE OF FRESH‐PACK PICKLES
Author(s) -
PENG ANDREW C.,
GNSMAN JEAN R.
Publication year - 1976
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.1365-2621.1976.tb00739_41_4.x
Subject(s) - chemistry , food science , palmitic acid , myristic acid , fatty acid , stearic acid , lauric acid , composition (language) , flavor , linoleic acid , oleic acid , chromatography , biochemistry , organic chemistry , linguistics , philosophy
Changes in lipid composition and fatty acid distribution of raw cucumbers and fresh‐packed pickles during storage were studied. The total lipids, neutral lipids, glycolipids and phospholipids increased when packed due to the diffusion of spice oils and loss of water. The changes in fatty acid distribution were primarily lauric, myristic, palmitic, stearic, oleic, linoleic, lmolenic, tricosanoic, tricosenoic, lignoceric, and nervonic acids. Palmitic and linolenic acids were two predominant fatty acids in all fractions. The presence of short chain fatty acids in pickles due possibly to degradation could play a role in flavor changes during storage.