| Popis: |
INTRODUCTION THE distribution of lipids in animal tissues is variable in both quantity and type. Although the variation is due largely to changes in the triglyceride (TG) content, a less variable fraction is composed of cholesterol (C), phospholipids (PL), and glycolipids (GL); collectively, these are referred to as “essential” lipids. Of the essential lipids, PL constitute the bulk of those present in muscle, as they do in organs. Aside from the structural and metabolic functions of phospholipids (Green and Fleischer, 1963; Papahadjopoulos and Hanahan, 1964; Hokin and Hokin, 1964; and Vignais et al., 1964), evidence indicates that they are actively involved in oxidation during the processing and storage of meat, which results in the development of “rancid” flavors. The relatively rapid rate of oxygen absorption by individual PL (Mattsson and Swartling, 1963) is explained in part by the extent of saturation of their substituent fatty acids. Lea (1957), who studied … |
