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

Abstract

A study was made on the fatty acid composition of dietetic ready-to-cook products of boneless chicken legs or breasts prepared by curing using several curing mixtures during frozen storage. Leg muscles were found to be richer in unsaturated fatty acids than breast muscles, substantial differences having been found in the contents of palmitoleic and linolenic acids. During frozen storage, the contents of unsaturated fatty acids were reduced, especially intensively in the leg muscle ready-to-cook products. The fastest changes occurred in linolenic and linolic acids and partly in palmitic acid. The level of oleic acid remained substantially unchanged throughout the storage period. Irrespective of the changes found, the ratio of unsaturated and saturated fatty acids in all the groups studied remained greater than 1 for both types of meat. The application of citrate in the curing mixture had a favourable effect on the changes, in that a minimum alteration in the contents of unsaturated fatty acids was achieved.

Effect of Freezing and Thawing Methods on Duck Meat Characteristics

“…근육의 지방산 성분, 특히 산화 적 붕괴가 일어나기 쉬운 인지질 내 복합포화지방산은 고기 의 가공, 숙성 및 세부 전시 단계 동안에 산화적 안정성에 영향을 준다 (Wood et al, 2008). Salih et al(1989)은 칠면조 가슴육 내 linoleic acid 비율은 냉동과 냉장 단계 동안에 유 의적으로 감소한다고 하였고, Miteva and Bakalivanova(1987) 는 요리 전 닭고기의 다리 근육의 냉동 저장 동안에, linoleic acid와 palmitic acid와 같은 불포화 지방산 수준은 매우 빠 르게 감소한다고 보고하였다. 본 연구에서는 불포화 지방산 인 linolenic acid 함량이 감소한다고 하여 유사한 경향을 보 이고 있다.…”