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LIPID‐SOLUBLE CARBONYL COMPONENTS OF OVINE ADIPOSE TISSUE
Author(s) -
CAPORASO F.,
SINK J. D.
Publication year - 1978
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.1365-2621.1978.tb02495.x
Subject(s) - chemistry , adipose tissue , subcutaneous fat , hexane , chromatography , food science , biochemistry
Three Suffolk ( Ovis aries ) castrate male animals (wethers) were used in this study. Following exsanguination, chilling and primal/subprimal processing, samples were taken from the subcutaneous adipose tissue ( Punniculus adiposus ) covering the thoraco‐lumbar area, and randomly allotted to three low temperature (‐29°C) storage treatments (0, 5 and 10 months). During the analyses, each sample was further separated and subjected to three heat/preparation treatments: cooked (163°C) tissue (CT), cooked (163°C) fat (CF), melted (50°C) fat (MF). Carbonyl analyses of each sample were conducted on hexane extracts passed over Celite impregnated with 2,4‐DNPH to convert the carbonyls to their 2,4‐DNPH derivatives. The monocarbonyl derivatives were eluted from the total carbonyls and were further fractionated into classes. The results indicated that after 5 months of storage the amount of total carbonyls was reduced by 52%, and after 10 months the amount present was only 21%. However, most of the monocarbonyls were present in greater amounts at 5 months than initially or after storage for 10 months. Generally, cooking was observed to increase the amount of all carbonyls present. In fact, alk‐2,4‐dienals were only detected in the cooked samples. Of the monocarbonyls usually detected in the various samples, the alk‐2‐ones and alkanals were the predominant classes.