Changes in Lipid Composition of Chicken Muscle During Frozen Storage

Abstract

SUMMARY —Fresh chicken muscle contained about 1.1% lipids, of which more than half was made up of phospholipids. Lipids from fresh muscle also contained about 30% triglycerides and small amounts of cholesterol, cholesterol esters, and free fatty acids. During storage at — 10°C, the phospholipid content of the muscle decreased and the free fatty acid and triglyceride contents increased. The decrease in phospholipid content resulted from loss of lecithins and cephalins. The sphingo‐myelin content remained the same, and the lysolecithin content increased. The results suggest that lipolysis occurred during frozen storage, and that lipid hydrolysis and protein denaturation may be interdependent phenomena.

Effect of Frozen Storage on Lipid, Phospholipid Fractions and Fatty Acid Composition of Cobb Chicken Tissues

“…The data given in Table 1 also show that the phospholipid and triglyceride contents of the tissues studied decreased during frozen storage, but the monoglyceride, cholesterol, diglyceride, free fatty acid and hydrocarbon contents increased. These results c!osely agree with those reported by Davidkova and Khan (1967) ;Youssef et al (1983), Pikul et al (1985a, 1985b and Youssef and Rashwan (1989).…”

Phospholipids and Component Fatty Acids of Chicken Tissues

“…Cardiolipin was found in all tissues and was separated into two components which had chromatographic properties similar to phosphatidyl glycerol and polyglycerophosphate which were identified in chicken liver by Sgoutas (1966). As in a previous study (Davidkova and Khan, 1967), the levels of lysolecithin were found to be low in all tissues. Phosphatidyl inositol was also noted to be present in only small quantities, agreeing with data taken on chicken muscle (Peng and Dugan, 1965;Davidkova and Khan, 1967), but in disagreement with results of studies on liver (Sgoutas, 1966).…”

“…When tissue phospholipids were further separated, the phosphatides of choline, ethanolamine and serine, and sphingomyelin were identified (Peng and Dugan, 1965). More recently, traces of lysolecithin and phosphatidyl inositol have been reported in chicken muscle (Davidkova and Khan, 1967) and in chicken liver (Sgoutas, 1966). The latter study also revealed the presence of phosphatidyl glycerol and polyglycerophosphate in a "cardiolipin" fraction of chicken liver.…”

“…161, University oi Georgia College of Agriculture Experiment Stations, Georgia Station, Experiment, Ga. 30212 b 1st Lieutenant, U. S. Army, Food Service Division, U. S. Army Quartermaster School, Fort Lee, Virginia 23801. and since it is apparent from recent studies (Acosta et al, 1966;Marion and Forsythe, 1964;Davidkova and Khan, 1967;Marion et al, 1967) that lipids of avian tissues are very unstable, further characterization appeared worthwhile. Therefore, the present study was undertaken with the objective of determining by chromatographic methods the level and fatty acid composition of lipids in tissues of chickens at two ages and of both sexes.…”

Changes in the fatty acid composition of dietetic ready‐to‐cook chicken meat products during frozen storage

“…We cannot exclude the possibility of a complex being formed between unsaturated fatty acids and muscle proteins, as found by ANDERSON et al IS]. We could explain the faster reduction of unsaturated fatty acids in leg muscle, on the one hand, by the more intensive lipolytic processes in that type of meat [7], and on the other, by the catalytic action of heme pigments [12]. It is obvious from the results shown in the two tables, that the most intensive changes in the relative shares of fatty acids occurred in group IV in both types of meat.…”