The fatty acid content of meat and poultry before and after cooking

Chang, I.; Watts, Betty M.

doi:10.1007/bf02639813

Cited by 55 publications

(20 citation statements)

References 27 publications

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“…In the storage fraction (NL), cooking reduced the oleic acid and total MUFA content with a resultant increase in stearic acid and total SFA content. Similarly, Chang and Watts (1952) reported losses of oleic acid that were similar to the overall loss during cooking with moist heat. In the membrane fraction (PL), cooking reduced the percentage of linoleic and linolenic acids, and total PUFA, with a concomitant increase in stearic acid and total SFA content.…”

Section: Discussionmentioning

confidence: 67%

Effect of Cooking on the Fatty Acid Composition of Beef Intramuscular Lipid

Duckett

Wagner

1998

Journal of Food Composition and Analysis

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Section: Discussionmentioning

confidence: 67%

Effect of Cooking on the Fatty Acid Composition of Beef Intramuscular Lipid

Duckett

Wagner

1998

Journal of Food Composition and Analysis

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“…This increase was, however, less noticeable in turkey meat, as compared to samples of chicken meat. The reason for that might be the fact that turkey meat is, in general, leaner than chicken meat, and so over time gives rise to fewer products of lipid oxidation (Chang and Watts 1952). Overall, the number of detected compounds for all the samples increased approximately sevenfold between day 1 and day 5 of storage.…”

Section: Ptr-ms Analysismentioning

confidence: 99%

Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS

et al. 2018

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The use of proton transfer reaction mass spectrometry (PTR-MS) for freshness classification of chicken and turkey meat samples was investigated. A number of volatile organic compounds (VOCs) were selected based on the correlation (> 95%) of their concentration during storage at 4°C over a period of 5 days with the results of the microbial analysis. In order to verify if the selected compounds are not sample-specific, a number of samples sourced from various retailers were classified using the concentration of these compounds in the samples' volatile fraction as input variables. The classification was performed using the support vector machines (SVM) supervised pattern recognition algorithm. It was concluded that it is possible to evaluate the shelf life of meat samples obtained from the same source based on the results of a prior analysis. The PTR-MS fingerprint approach might supplement the currently used methods of shelf life evaluation of poultry due to the short time and nondestructive nature of measurement and ease of quantitative analysis.

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“…Chang and Watts (1952) reported that mostly saturated fatty acids were detected in fat extracted from chickens, while lesser quantities of linolenic, arachidonic acid and traces of long chain fatty acids were seen. In our study, oleic acid was also dominantly present.…”

mentioning

confidence: 97%

Influence of Plasma Lipid Composition on Activity of Factors V, VII and X in Single Comb White Leghorn and Fatty Liver Haemorrhagic Syndrome-Susceptible Laying Hens

Yeh

Wood

Squires

2008

British Poultry Science

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1. Plasma lipids were investigated to determine whether they influence the biological activities of specific coagulation proteins Factors V, VII and X. 2. Factor activities decreased when lipids were depleted from the plasma of Single Comb White Leghorn (SCWL) and Fatty Liver Haemorrhagic Syndrome-susceptible (FLHS) laying hens. 3. Addition of lipids removed from SCWL laying hens and FLHS-susceptible laying hens into lipid-depleted plasma of both bird strains caused an increase and decrease, respectively, in Factors V and X activities. 4. Omega-3 fatty acids were negatively correlated to Factors V, VII and X activities. When bird strain was considered, it was significant for Factor X in SCWL laying hens. Omega-6 fatty acids were positively correlated with Factors VII and X for FLHS-susceptible laying hens. 5. The results suggest that the type of fatty acid in plasma phospholipids influences the activities of Factors V, VII and X and by altering lipid composition in the plasma, activities of coagulation factors may be affected.

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The fatty acid content of meat and poultry before and after cooking

Cited by 55 publications

References 27 publications

Effect of Cooking on the Fatty Acid Composition of Beef Intramuscular Lipid

Effect of Cooking on the Fatty Acid Composition of Beef Intramuscular Lipid

Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS

Influence of Plasma Lipid Composition on Activity of Factors V, VII and X in Single Comb White Leghorn and Fatty Liver Haemorrhagic Syndrome-Susceptible Laying Hens

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