Fatty Acids of Neutral and Phospholipids, Rancidity Scores and TBA Values as Influenced by Packaging and Storage

Autor:	Herbert W. Ockerman, W. James Harper, R. F. Plimpton, Husnu Y. Gokalp
Rok vydání:	1983
Předmět:	chemistry.chemical_classification Chromatography Phospholipid food and beverages Fatty acid Phospholipid fraction Neutral lipid chemistry.chemical_compound chemistry lipids (amino acids peptides and proteins) Composition (visual arts) Food science Frozen storage Food Science
Zdroj:	Journal of Food Science. 48:829-834
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1983.tb14910.x
Popis:	The fatty acid (FA) of neutral lipids (NL) and phospholipids (PL) and this composition's relationship to rancidity score and TBA values of cooked beef patties, during frozen storage at times up to 4½ months under vacuum and nonpackaged conditions were studied. The predominant FA in the NL was C18:1 (46.0%), followed by C16:0 at 29.2%. However, the PL fraction gave a more balanced distribution of FA. In the neutral lipid fractions, reduction in the C16:1 and C18:2 fatty acids made significant contributions to increased rancidity scores and TBA values but in the phospholipid fraction, changes in the C18:3 and C20:4 were of greatest importance. After 3 months of frozen storage a regression model containing the neutral lipid fatty acids C18:1 and C18:2 and the phospholipid fatty acids C18:3 and C20:4 accounted for 88% and 85% of the variation in rancidity score and TBA value.
Databáze:	OpenAIRE
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