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Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing.
MedLine Citation:
PMID:  23273460     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Lipid composition, fatty acid profile and lipid oxidative stability were evaluated during Cantonese sausage processing. Free fatty acids increased with concomitant decrease of phospholipids. Total content of free fatty acids at 72h in muscle and adipose tissue was 7.341mg/g and 3.067mg/g, respectively. Total amount of saturated, monounsaturated and polyunsaturated fatty acids (SFA, MUFA, and PUFA) in neutral lipid exhibited a little change during processing, while the proportion of PUFA significantly decreased in the PL fraction. The main triacylglycerols were POO+SLO+OOO, PSO (P = palmitic acid, O = oleic acid, L = linoleic acid, S = stearic acid), and a preferential hydrolysis of palmitic, oleic and linoleic acid was observed. Phosphatidylcholines (PC) and phosphatidylethanolamines (PE) were the main components of phospholipids and PE exhibited the most significant degradation during processing. Thiobarbituric acid values (TBARS) increased while peroxide values and hexanal contents varied during processing.
Authors:
Chaoying Qiu; Mouming Zhao; Weizheng Sun; Feibai Zhou; Chun Cui
Publication Detail:
Type:  Journal Article     Date:  2012-11-10
Journal Detail:
Title:  Meat science     Volume:  93     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2013 Mar 
Date Detail:
Created Date:  2012-12-31     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  525-32     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
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