Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbituric acid analysis

Wilson, Blayne R.; Pearson, A. M.; Shorland, F. B.

doi:10.1021/jf60203a040

Cited by 193 publications

(102 citation statements)

References 15 publications

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“…WILSON et il. [28] observed greater increase of TBA-active substances on cold storage of cooked chicken in case of red muscle than in case of white muscle, which is in agreement with the above difference.…”

Section: Discussionsupporting

confidence: 89%

Effect of Cold Storage on the Quality of Fried Chicken and Duck Muscle

Pokorný

Voženílková

Kovářová

et al. 1982

Nahrung

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During cold storage of fried poultry muscle the peroxide value of the fat fraction increased after a short induction period. The benzidine value increased during the induction period, and then decreased. The overall sensory quality slowly (insignificantly) deteriorated during the induction period, relatively rapidly afterwards. Changes of odour and especially those of the flavour were more pronounced than changes of other organoleptic properties. Greater changes took place in fried duck muscle than in fried chicken muscle. Changes of the flavour profile were characterized by increasing intensity of the following partial flavours: gluey, fishy. rancid, stale, old (stored) meat, both in duck and in chicken muscle. The oxidative changes were almost the same in fried breast muscle as in fried thigh muscle but the sensory quality changed more in case of breast muscle. In the flavour profile the intensity of rancid flavour increased more distinctly in thigh muscle while the intensity of stale flavour rose more rapidly in fried breast muscle. The deterioration of sensory quality was partly due to peroxids decomposition products and their interaction with amino acids and proteins.

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Section: Discussionsupporting

confidence: 89%

Effect of Cold Storage on the Quality of Fried Chicken and Duck Muscle

Pokorný

Voženílková

Kovářová

et al. 1982

Nahrung

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“…This process affects polyunsaturated fatty acids (PUFA) preferentially. This explains why PLs which contain a large amount of these fatty acids, are the main substrates of lipid oxidation in muscles (Gandemer, 1997;Wilson et al, 1976). Lipid oxidation leads to the formation of numerous volatiles through a very complex set of reaction pathways.…”

Section: Lipid Oxidation In Adipose Tissue and Musclementioning

confidence: 99%

Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.

Gandemer¹

2009

Grasas y Aceites

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SUMMARYDry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.Lipids play a key role in sensory traits of dry cured hams. Both the quantity and the composition of lipids in raw material affect dry-cured hams quality. The lipid characteristics strongly depend on rearing systems developed in different area in Europe. During processing, lipids undergo lipolysis and oxidation. Phospholipids are the main substrates of both lipolysis and oxidation. Lipolysis forms free fatty acids rich in polyunsaturated fatty acids all along the process. Lipids are also subjected to oxidation which forms many volatile compounds. These volatiles affect in the aroma of dry-cured hams and are associated with aroma notes such as rancid, aged meat or dry-cured. According to the genotype and the rearing conditions of pigs and the parameters of processing, dry-cured hams have specific sensory profiles. This paper reviews the present knowledge on lipids and dry-cured ham quality.KEY-WORDS: Dry-cured ham -Lipid -LipolysisOxidation -Sensory quality.

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“…This showed that the fatty acids in the lipids of dark meat were unstable during storage in a refrigerator after being cooked . Earlier studies (5,22) have shown that the dark meat of turkey and chicken is relatively susceptible to oxidative deterioration. We have reported elsewhere on the susceptibility to oxidative deterioration of dark meat of sardines (23) .…”

Section: Preparationmentioning

confidence: 99%

Changes in fatty acid composition in sardines (Sardinops melanosticta) with cooking and refrigerated storage.

Yamamoto

Imose

1989

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryThe influence of cooking and later storage in a refrigerator for 7 days on the fatty acid composition of lipids in sardines (Sardinops melanosticta) was studied. The total lipid and triacylglycerol (TG) levels did not change and the phospholipid (PL) level decreased somewhat with cooking or during storage. The fatty acid composition of the total lipids and TG fractions was little changed and that in the PL fractions was somewhat changed by the cooking. The composition of the poly unsaturated fatty acids (PUFA) in lipids of sardine precooked at 100 or 170°C for 30 min changed from 42.7 to 38.3 or 33.5%, respectively, for total lipids and from 51.5 to 38.4 or 37.6%, respectively, for PL fractions during storage. The fatty acids in lipids from the ordinary meat of sardine was stable and those in the dark meat were extremely unstable during storage after cooking. We concluded that the PUFA in the lipids of sardines were stable to cooking, but unstable to oxidation during storage in a refrigerator. The PUFA of lipids in the dark meat of sardine were extremely unstable to oxidation.

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Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbituric acid analysis

Cited by 193 publications

References 15 publications

Effect of Cold Storage on the Quality of Fried Chicken and Duck Muscle

Effect of Cold Storage on the Quality of Fried Chicken and Duck Muscle

Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.

Changes in fatty acid composition in sardines (Sardinops melanosticta) with cooking and refrigerated storage.

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