Total Lipids and Phospholipids in Turkey Tissues

Acosta, Socorro O.; Marion, W. W.; Forsythe, Richard H.

doi:10.3382/ps.0450169

Cited by 34 publications

(15 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Phospholipids are among the more labile constituents of food and play a role in the oxidative deterioration which can arise during the processing and storage of such food products as fish (1), dehydrated eggs (2), poultry (3), and dairy products (4). Some of the factors influencing the oxidation rate of phospholipids have been reported (1)(2)(3)(4).…”

Section: Introductionmentioning

confidence: 99%

“…These may include determination of lipid peroxides or the total consumption of oxygen (5). Changes in the concentration of specific unsaturated fatty acids (3,6) and in the free amino group (7) as well as thin layer chromatography (TLC) spotting (8,9), are other methods which have been successfully utilized to measure changes in lipids due to oxidation.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Phospholipid oxidation in emulsions

Corliss

Dugan

1970

Lipids

View full text Add to dashboard Cite

The autoxidation of purified phosphatidyl ethanolamine (PE) and phosphatidyl choline (PC), extracted from egg and soybean lipids, was followed by oxygen uptake measurements in emulsified systems. All emulsified phospholipid fractions had comparable activation energies. Measurement by various physico‐chemical tests was made of specific changes in the phospholipid molecule during autoxidation. PE oxidized more rapidly and absorbed more oxygen than PC. Higher 2‐thiobarbituric acid test and diene and triene conjugation absorbance values were observed for PE than for PC. Of the two major polyunsaturated fatty acids in egg phospholipids, arachidonic acid disappeared at a more rapid rate during oxidation while the concentration of linoleic acid decreased to a level that was relatively constant. Although typical unsaturated fatty acid oxidation appeared to occur in all phospholipid fractions, oxidation in aqueous emulsions was only partly a function of fatty acid composition. The nitrogen moieties, ethanolamine and choline influenced the induction period for the oxidation of PE and PC respectively.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Phospholipid oxidation in emulsions

Corliss

Dugan

1970

Lipids

View full text Add to dashboard Cite

show abstract

“…The concentration of lipid in turicey muscles is reported to range near 0.8 -3*5 percent (Acosta et al, 1966;Neodoerffer and lea, 1968 Ansell and Hawthorne (196U).…”

Section: Specie Variationmentioning

confidence: 99%

“…In Table 6 and Figure 3t it is evident that the thigp tissues contain greater quanti ties of lipid than breast at all ages. Acosta et (1966) …”

Section: Part Imentioning

confidence: 99%

See 1 more Smart Citation

Influence of age on turkey muscle lipid deposition

Wangen

View full text Add to dashboard Cite

Cooking effects on fat and fatty acids composition of chicken muscles

El-Din

Ibrahim

1990

Nahrung

View full text Add to dashboard Cite

Total lipids content of chicken breast and thigh muscles were investigated. Effects of boiling and roasting cooking treatments on these muscles were also studied to evaluate the probable changes in their fat contents, values of acid, peroxide and thiobarbituric acid (as measures for lipolysis and oxidative deterioration of fat) as well as to estimate their fatty acids (saturated and unsaturated) composition. The obtained results were tabulated and discussed.

show abstract

Total Lipids and Phospholipids in Turkey Tissues

Cited by 34 publications

References 36 publications

Phospholipid oxidation in emulsions

Phospholipid oxidation in emulsions

Influence of age on turkey muscle lipid deposition

Cooking effects on fat and fatty acids composition of chicken muscles

Contact Info

Product

Resources

About