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Titolo:
Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds
Autore:
Meynier, A; Genot, C; Gandemer, G;
Indirizzi:
INRA, Lab Etud Interact Mol Alimentaires, F-44316 Nantes 03, France INRA Nantes France 03 teract Mol Alimentaires, F-44316 Nantes 03, France
Titolo Testata:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
fascicolo: 6, volume: 79, anno: 1999,
pagine: 797 - 804
SICI:
0022-5142(19990501)79:6<797:OOMPIR>2.0.ZU;2-K
Fonte:
ISI
Lingua:
ENG
Soggetto:
WARMED-OVER FLAVOR; ALPHA-TOCOPHEROL SUPPLEMENTATION; LIPID OXIDATION; DIETARY-FAT; CHICKEN BREAST; BROILER MEAT; PORK; TURKEY; STABILITY; ANTIOXIDANTS;
Keywords:
turkey; muscle; dietary fat; phospholipids; oxidation; TBA-RS; volatile compounds; fatty acid composition; multivariate analysis;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
46
Recensione:
Indirizzi per estratti:
Indirizzo: Meynier, A INRA,ceab Etud Interact Mol Alimentaires, BP 71627, F-44316 Nantes 03, Fran INRA BP 71627 Nantes France 03 71627, F-44316 Nantes 03, Fran
Citazione:
A. Meynier et al., "Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds", J SCI FOOD, 79(6), 1999, pp. 797-804

Abstract

The impact of moderate changes of fatty acid (FA) composition of phospholipids (PL) on their oxidative stability and on volatile profiles remains largely unknown. PL of breast muscle of turkeys fed a diet containing 6% tallow, rapeseed oil or soya oil were purified and prepared as liposomes. After 24h of incubation at 25 degrees C with iron/ascorbate, oxidation was quantified by measurement of thiobarbituric acid reactive substances (TBA-RS) andvolatile compounds. TBA-RS level was the lowest (21.4 nmole eq MDAmg(-1) FL) in Pi. from tallow-fed animals but was not significantly different (P > 0.05) in soya oil (30.9 nmole eq MDAmg(-1) FL) and rapeseed oil (30.3 nmoleeq MDAmg(-1) FL) batches. ANOVA did not clearly distinguish between the three groups according to the quantities of individual volatiles except for Z,E-2,4-heptadienal. In contrast, principal component analysis (PCA) performed on standardised quantities of volatile compounds distinguished unambiguously the three groups. Axis 1 was positively correlated with volatile compounds arising from oxidation of n-6 fatty acids, and negatively with compounds of n-9 origin. Axis 2 was highly positively correlated with compounds from n-3 origin. Only a few compounds from each origin (n-6, n-3, n-9) had anatypical behaviour. A weak modification of the FA composition of PL led toconcomitant modifications of the quantities of volatile compounds generated through oxidation, which were emphasised by multivariate analysis (PCA). (C) 1999 Society of Chemical Industry.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 15:27:16