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

Abstract

lbtal lipid extracted from fresh and frozen Cobb chicken breast, thigh and drumstick were analysed for lipid fractions as well as their fatty acid composition using thin layer chromatography and gas liquid chromatography, respectively. Thin-layer chromatograms of lipids from fresh and frozen chicken tissues indicated seven fractions. The highest percentage was recorded for triglycerides, followed by phospholipids and the lowest for diglycerides. During storage at -2OC for two months, the phospholipid and triglyceride contents of tissues decreased and the monoglyceride, cholesterol, diglyceride, free fatty acid and hydrocarbon contents increased Phospholipid fractions identified were : phosphutidylserine, lysophosphatidylcholine, sphingomylein, phos phutidylcholine, phosphatidylethanolamine and phosphatidylglycerol, which decreased during fmzen storage resdting from loss of phosphutidylserine, sphingomylein, phosphatidylcholine and phosphatidylethanolamine. However, the lysophosphatidykholine and phosphatidylglycerol contents increased. Gas liquid chromatography analyses showed the presence of ten fatty acids in fresh breast, thigh and drumstick tissues, but only eight fatty acids in frozen tissues could be detected