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EFFECT OF COOKING AND STORAGE ON PHOSPHOLIPIDS IN BROILER.

Author(s) : SHARMA N., KOWALE B. N., JOSHI H. B.

Type of article: Article

Summary

PHOSPHOLIPIDS FROM THIGH AND BREAST MUSCLES STORED AT 277 AND 263 K (4 AND -10 DEG C) WERE FRACTIONATED BY THIN LAYER CHROMATOGRAPHY. BREAST MUSCLE HAD MORE PHOSPHOLIPID THAN THIGH MUSCLE. PHOSPHATIDYL CHOLINE AND PHOSPHATIDYL ETHANOLAMINE WERE THE PREDOMINANT PHOSPHOLIPIDS. PRESENCE OF LYSOPHOSPHATIDYL ETHANOLAMINE FRACTION WAS NOTED IN LIPID OF BROILER. COOKING AND STORAGE DECREASED ALL THE PHOSPHOLIPIDS WITH SIMULTANEOUS INCREASE OF FREE FATTY ACIDS AND TBA VALUES. THE RATE OF DECREASE IN PHOSPHOLIPID WAS MORE AT 277 THAN AT 263 K.

Details

  • Original title: EFFECT OF COOKING AND STORAGE ON PHOSPHOLIPIDS IN BROILER.
  • Record ID : 1982-1998
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci. Technol.
    vol. 19; n. 1; 1982.01-02; 1-6; 1 fig.; 7 tabl.; 28 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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