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Changes in the composition of the fatty acids and aldehydes of meat lipids after heating
Author(s) -
FOGERTY A. C.,
WHITFIELD F. B.,
SVORONOS D.,
FORD G. L.
Publication year - 1990
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1990.tb01086.x
Subject(s) - polyunsaturated fatty acid , phosphatidyl choline , chemistry , food science , hydrolysis , composition (language) , ethanolamine , fatty acid , biochemistry , phospholipid , linguistics , philosophy , membrane
Summary The effects of heating at 132°C on the fatty acids and fatty aldehydes of neutral lipids and phospholipids of lean beef, veal, lamb, pork and chicken were studied. Heating caused hydrolysis of the plasmalogens in the phospholipids, and varying amounts of the liberated fatty aldehydes were recovered in the neutral lipid fractions. Beef phosphatidyl choline lost more polyunsaturated fatty acids than that of the other meats. Beef and veal phosphatidyl ethanolamine lost more polyunsaturated fatty acid than that of lamb, pork or chicken, but the effect was obscured by the influx of fatty acids from elsewhere into this fraction after heating.