Premium
Influence of Phospholipid Content and Fatty Acid Composition of Individual Phospholipids in Muscle from Bison, Hereford and Brahman Steers on Flavor
Author(s) -
LARICK D. K.,
TURNER B. E.,
KOCH R. M.,
CROUSE J. D.
Publication year - 1989
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.1365-2621.1989.tb04641.x
Subject(s) - phospholipid , lysophosphatidylethanolamine , phosphatidylcholine , polyunsaturated fatty acid , phosphatidylethanolamine , sphingomyelin , food science , lysophosphatidylcholine , composition (language) , brahman , chemistry , biology , phosphatidylserine , docosahexaenoic acid , fatty acid , biochemistry , zoology , breed , cholesterol , linguistics , philosophy , membrane
Neutral lipid (NL) and phospholipid (PL) fractions and their corresponding fatty acid profiles from the L. dorsi of Bison, Hereford, and Brahman steers of similar age finished on identical diets were determined. Compositional differences were related to sensory characteristics of the samples. Phosphatidylcholine + lysophosphatidylethanolamine (PC + LPE) existed in the highest concentration in all samples evaluated followed by lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), sphingomyelin (SPH), fraction one and phosphatidylserine (PS). Bison contained more total PL, particularly PC + LPE and LPC, than the other two bovine species. Polyunsaturated fatty acid (PUFA) composition of these PL was greater for Bison. Off‐flavor and aftertaste increased with increasing levels of PC + LPE and LPC due to their greater composition of PUFA.