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CHANGES IN THE PHOSPHOLIPID AND NEUTRAL-LIPID FRACTIONS OF MECHANICALLY DEBONED CHICKEN MEAT DUE TO WASHING, COOKING AND STORAGE.

Author(s) : DAWSON P. L.

Type of article: Article

Summary

MECHANICALLY DEBONED CHICKEN MEAT (MDCM) WAS EXTRACTED BY USING A PILOT-SCALE, AQUEOUS WASHING REGIMEN. THE RESULTING RAW AND COOKED PRODUCTS WERE EVALUATED AT 0 TIME AND AFTER 4 DAYS OF REFRIGERATED STORAGE: AT 277 K (4 DEG C) FOR THIOBARBITURIC ACID VALUES (TBA), PHOSPHOLIPID (PL) CONTENT, AND FATTY ACID PROFILES OF THE PL AND NEUTRAL LIPID (N L) FRACTIONS. WASHING REMOVED 88.3% OF THE TOTAL FAT FROM MDCM, YET THIS MEAT HAD HIGHER TBA VALUES AND OXIDIZED TO A GREATER EXTENT DURING STORAGE THAN THE UNWASHED MDCM. PHOSPHATIDYLCHOLINE AND LYSOPHOSPHATIDYLETHANOLAMINE, PHOSPHATIDYLETHANOLAMINE, AND SPHINGOMYELIN WERE SIGNIFICANTLY REMOVED BY WASHING, OXIDATION, OR BOTH DURING EXTRACTION. WASHING REMOVED 81% OF THE NL FATTY ACIDS, IN BUT ONLY 57% OF THE PL FATTY ACIDS.

Details

  • Original title: CHANGES IN THE PHOSPHOLIPID AND NEUTRAL-LIPID FRACTIONS OF MECHANICALLY DEBONED CHICKEN MEAT DUE TO WASHING, COOKING AND STORAGE.
  • Record ID : 1990-2420
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 69. - n. 1
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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