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Fatty Acids of Neutral and Phospholipids, Rancidity Scores and TBA Values as Influenced by Packaging and Storage
Author(s) -
GOKALP HUSNU Y.,
OCKERMAN HERBERT W.,
PLIMPTON RODNEY F.,
HARPER W. JAMES
Publication year - 1983
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.1365-2621.1983.tb14910.x
Subject(s) - phospholipid , chemistry , food science , fatty acid , composition (language) , fraction (chemistry) , chromatography , biochemistry , philosophy , linguistics , membrane
The fatty acid (FA) of neutral lipids (NL) and phospholipids (PL) and this composition's relationship to rancidity score and TBA values of cooked beef patties, during frozen storage at times up to 4½ months under vacuum and nonpackaged conditions were studied. The predominant FA in the NL was C 18:1 (46.0%), followed by C 16:0 at 29.2%. However, the PL fraction gave a more balanced distribution of FA. In the neutral lipid fractions, reduction in the C 16:1 and C 18:2 fatty acids made significant contributions to increased rancidity scores and TBA values but in the phospholipid fraction, changes in the C 18:3 and C 20:4 were of greatest importance. After 3 months of frozen storage a regression model containing the neutral lipid fatty acids C 18:1 and C 18:2 and the phospholipid fatty acids C 18:3 and C 20:4 accounted for 88% and 85% of the variation in rancidity score and TBA value.