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EFFECT OF MECHANICAL INJURY ON THE LIPID CONTENT AND QUALITY OF POTATOES
Author(s) -
MONDY NELL I.,
KOCH ROBERT L.
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.tb02558.x
Subject(s) - phospholipid , food science , fatty acid , chemistry , composition (language) , biochemistry , philosophy , linguistics , membrane
ABSTRACT Bake King or Katahdin potatoes that were injured by bruising and/or wounding were compared with control tubers for crude lipid, phospho‐lipid content and fatty acid composition. Both bruised and wounded tubers showed marked signs of discoloration at the time of analysis. The crude lipid content of both bruised and wounded tissue was significantly lower than the controls and the phospholipid content followed the same trend as the crude lipid. The fatty acid composition of the bruised tissue was similar to that of the control, but in the wounded cortical tissue the phospholipid showed an increase in saturated fatty acids and a decrease in unsaturated.