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Titolo:
Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbit
Autore:
Alasnier, C; David-Briand, E; Gandemer, G;
Indirizzi:
INRA, Lab Etud Interact Mol Alimentaires, Lipid Flavour Grp, F-44316 Nantes 3, France INRA Nantes France 3 taires, Lipid Flavour Grp, F-44316 Nantes 3, France
Titolo Testata:
MEAT SCIENCE
fascicolo: 2, volume: 54, anno: 2000,
pagine: 127 - 134
SICI:
0309-1740(200002)54:2<127:LIMDRS>2.0.ZU;2-D
Fonte:
ISI
Lingua:
ENG
Soggetto:
DRY-CURED HAM; SKELETAL-MUSCLES; LIPIDS; MEAT; PHOSPHOLIPIDS; CHICKEN; LIPASE; FIBER; HEART; ACID;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
34
Recensione:
Indirizzi per estratti:
Indirizzo: Alasnier, C INRA, Lab Etud Interact Mol Alimentaires, Lipid Flavour Grp, BP 71627, F-44316 Nantes 3, France INRA BP 71627 Nantes France 3 71627, F-44316 Nantes 3, France
Citazione:
C. Alasnier et al., "Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbit", MEAT SCI, 54(2), 2000, pp. 127-134

Abstract

The relation between lipolysis and the metabolic fibre type was investigated during refrigerated storage of rabbit muscles. Free fatty acid, monoacylglycerol and diacylglycerol contents and free fatty acid composition were compared in five muscles immediately after slaughter and after a 7-day-storage at 4 degrees C. The results showed that. (1) The amount of free fatty acids sharply increased during the refrigerated storage (from 2-10 to 11-32 mg/100 g of muscle), especially that of long chain polyunsaturated fatty acids (from less than 0.1 to 1.4-3.3 mg/100 g of muscle). (2) The glycolytic muscles contained 1.5 times less free fatty acids than the oxidative ones. However, the rates of phospholipid and triacylglycerol hydrolysis were not related to the metabolic type of the fibres. (3) The contribution of phospholipids to free fatty acid fraction was twice that of triacylglycerols in the glycolytic muscles whereas it was similar or lower to that of triacylglycerols in the oxidative muscles. (C) 1999 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 14:06:43