Investigation of Some Preparation Procedures of Fatty Acid Methyl Esters for Capillary Gas-Liquid Chromatographic Analysis of Conjugated Linoleic Acid in Meat

Takenoyama, Shin-ichi; Kawahara, Satoshi; Murata, Hisashi; Yamauchi, Kiyoshi

doi:10.2508/chikusan.70.336

Cited by 12 publications

(8 citation statements)

References 12 publications

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“…Some portion of the extracted lipid sample was used to measure the weight of the extracted lipids after removing the organic solvent, while the remaining sample was used to measure fatty acid composition according to Takenoyama et al . (); fatty acid composition was examined by capillary column gas chromatography after regulating the fatty acid methyl esters.…”

Section: Methodsmentioning

confidence: 99%

Increased collagen III in culled chicken meat after feeding dietary wood charcoal and vinegar contributes to palatability and tenderness

Yamauchi¹,

Manabe

Matsumoto

et al. 2014

Animal Science Journal

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We comprehensively evaluated meat quality in chickens fed a diet consisting of wood charcoal and vinegar (WCV) using food scientific and histological approaches. In culled hens, lipid and fatty acid in Musculus semimembranosus, cooking loss and sensory tests of whole thigh meat, and meat texture of breast meat were observed. In male broilers, cross section of M. semimembranosus was used for observations on muscle area, perimysium, non-collagen total protein and total collagen content, and anti-collagen I and III reactions. In frozen male broilers, conventional morphology of M. semimembranosus as well as chicken anti-collagen III reaction to selected muscles of thigh meat and breast meat were compared between the control and WCV-fed birds. Increased lipid and fatty acids, decreased cooking loss, high score in total evaluation for sensory test of thigh meat, and decreased meat texture values were observed for culled hens fed WCV. The higher values of muscle area, total collagen and collagen III were observed for broilers fed WCV. No perimysium collapse for M. semitendinosus or increased collagen III reactions of M. tensor fasciae latae, the flexor muscle group and M. pectoralis superficialis were observed for frozen muscles in the WCV group. These total results suggest that WCV produces palatable and tender meat by increasing collagen III.

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Section: Methodsmentioning

confidence: 99%

Increased collagen III in culled chicken meat after feeding dietary wood charcoal and vinegar contributes to palatability and tenderness

Yamauchi¹,

Manabe

Matsumoto

et al. 2014

Animal Science Journal

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“…Phospholipid content was estimated by phosphorus content in the total lipid, as determined by the method of Bartlett (1959). Fatty acid methyl esters were prepared using HCl/methanol as described (Takenoyama et al. 1999), and the resulting methyl esters were analyzed on a GC‐2010 gas chromatograph (Shimadzu Corporation, Kyoto, Japan) equipped with a flame‐ionization detector using a capillary column (SUPELCOWAX TM 10, 60 m × 0.32 mm i.d., 0.25 µm film thickness; SUPELCO, Inc., Bellefonte, PA, USA).…”

Section: Methodsmentioning

confidence: 99%

Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat

Kawahara

Takenoyama

Takuma

et al. 2009

Animal Science Journal

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We investigated the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition and lipid oxidation in breast meat of broiler chickens. Broiler chickens (28-day-old females) were fed diets containing experimental oils at 20 g/kg diet for 28 days. The experimental oils consisted of either a 2:0, 1:1, or a 0:2 (wt : wt) ratio of safflower oil (high linoleic acid content) to a commercial CLA mixture. In this study, dietary CLA supplementation significantly increased the composition and content of CLA in chicken meat. The predominant CLA in meat from birds with supplemented diets was the cis-9, trans-11 isomer. The proportion of saturated fatty acid in meat significantly increased with increasing CLA supplementation, with a corresponding decrease in monounsaturated fatty acid. Dietary CLA also reduced thiobarbituric acid reactive substances (TBARS) values in raw meat during storage at 4 degrees C for 5 days. These results provide evidence that CLA feeding is a practical strategy not only for adding nutritional benefits to chicken meat but also for improving meat quality including oxidative stability.

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“…The obtained methyl esters were separated by a gas-liquid chromatograph equipped with a capillary column, and their concentrations were determined by using tricosanoic acid as an internal standard. 18) Each data values is expressed as the mean AE SE. The results were analyzed by an analysis of variance (ANOVA), and significant differences among the means were determined by the Tukey-Kramer test.…”

Section: )mentioning

confidence: 99%

Effects of NaCl on 4-Hydroxy-2-hexenal Formation in Yellowtail Meat Stored at 0 °C

Munasinghe

Kawahara

Sakai

2006

Bioscience, Biotechnology, and Biochemistry

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Changes in the 4-hydroxy-2-hexenal (HHE) and malonaldehyde (MA) contents were investigated in the meat of the yellowtail Seriola quinqueradiate containing 0, 0.3, 0.6, and 0.9 M NaCl stored at 0 C for 7 days. After 7 days of storage, the HHE content was significantly lower and the MA content significantly higher in the meat containing NaCl than in the control without NaCl.Key words: yellowtail; NaCl; 4-hydroxy-2-hexenal; malonaldehydeLipid peroxidation is one of the major causes of quality deterioration in meat and meat products. 1)During the lipid peroxidation process, various secondary reactions occur and various aldehydes are consequently formed. Among these aldehydes, 4-hydroxy-2-alkenals are particularly interesting because they have been reported to elicit various powerful biological activities such as the inhibition of enzymes, chemotactic activity toward neutrophils, and the inhibition of protein synthesis. [2][3][4][5][6][7][8] Among the 4-hydroxy-2-alkenals, 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) are the major aldehydes that are respectively formed during the peroxidation of n-3 polyunsaturated fatty acid (PUFA) and n-6 PUFA; 4) however, the mechanism for their formation has not been fully understood. We have reported that HHE was present in some fish meat 9) and HNE in pork.10) The HHE content increased in yellowtail meat stored at À20 C 11) and also in yellowtail meat containing sugi wood vinegar stored at 0 C; 12) however, the malonaldehyde (MA) content barely increased in this meat. On the contrary, both the HNE and MA contents increased in pork stored at À20 C 13) and in pork containing sugi wood vinegar stored at 0 C. 14) These results strongly suggested that the mechanism for HHE formation in fish meat might differ from that for HNE formation in pork. However, the reason for this difference has not previously been clarified. We have observed that both the HNE and MA contents in pork containing 1% or 2% NaCl were significantly higher than those in the control sample after 7 days of storage at 0 C. 15) We investigated in this study the effects of NaCl on the formation of HHE in yellowtail meat stored at 0 C. Yellowtails were obtained from commercial market sources. The ordinary muscle was minced, mixed with an appropriate amount of NaCl, and stored at 0 C. In all experiments, 3 samples from each group were analyzed. 2,4-Dinitrophenylhydrazine (DNPH) was obtained from Wako Pure Chemicals (Tokyo, Japan). The chemical reaction between DNPH and HHE was carried out according to the procedure reported by Goldring et al. 16)The HHE-DNPH derivative was analyzed by highperformance liquid chromatography (HPLC), as reported by Sakai et al.,9) under the following conditions: column, Ultrasphere C18 (25 cm Â 4:6 mm i.d., Beckman, California, USA); mobile phase, 30 mM sodium citrate/27.7 mM acetate buffer (pH ¼ 4:75):methanol = 35:65; flow rate, 1 ml/min; column temperature, 40 C; and detection wavelength, 365 nm. 1,3-Diethyl-2-thiobarbituric acid (DETBA) was obtained from Aldrich Chemicals (Mi...

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Investigation of Some Preparation Procedures of Fatty Acid Methyl Esters for Capillary Gas-Liquid Chromatographic Analysis of Conjugated Linoleic Acid in Meat

Cited by 12 publications

References 12 publications

Increased collagen III in culled chicken meat after feeding dietary wood charcoal and vinegar contributes to palatability and tenderness

Increased collagen III in culled chicken meat after feeding dietary wood charcoal and vinegar contributes to palatability and tenderness

Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat

Effects of NaCl on 4-Hydroxy-2-hexenal Formation in Yellowtail Meat Stored at 0 °C

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