Phospholipid changes in muscles of plathead grey mullet (Mugil cephalus) during frozen storage

El-Sebaiy, Laila A.; Metwalli, Samir M.; Khalil, Mohamed M.

doi:10.1016/0308-8146(87)90119-1

Cited by 6 publications

(1 citation statement)

References 13 publications

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“…Since phospholipids contain several polyunsaturated fatty acids, it is believed that a large proportion of their reduction is caused by oxidation and the reaction with oxidation products [14]. The extreme complexity of a biological system makes it difficult to determine the main oxidation reaction involving intramuscular phospholipids [15]. In most studies on the organization of membranes, several conditions cannot be strictly controlled [1].…”

Section: Discussionmentioning

confidence: 99%

Changes of Phospholipids in Duck Muscle by Different Heating Methods

Wang¹,

Liu²,

Zhu³

2011

J Food Process Technol

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We studied the changes in intramuscular phospholipids on boiling and roasting duck meat. Intramuscular lipids were distilled using chloroform and methanol. The phospholipids were separated using solid phase extraction (SPE) and analyzed with high performance liquid chromatography(HPLC). The fatty acid composition of phosphatidylethanolamine (PE) and phosphatidylcholine (PC) was determined using gas chromatography-mass spectroscopy(GC-MS), and the molecular species were analyzed using HPLC-MS. The results showed that the phospholipid content decreased on cooking, and the decrease was greater with roasting. The decrement in PE was greater than that in PC, primarily because the former contains more polyunsaturated fatty acids. The relative polyunsaturated fatty acid content and the PE and PC molecular species with polyunsaturated fatty acids all decreased.

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Section: Discussionmentioning

confidence: 99%

Changes of Phospholipids in Duck Muscle by Different Heating Methods

Wang¹,

Liu²,

Zhu³

2011

J Food Process Technol

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Effects of phospholipids on lipid oxidation of a salmon oil model system

King

Boyd

Sheldon

1992

J Americ Oil Chem Soc

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Total lipid (TL), neutral lipid (NL), and phospholipid (PL) fractions were extracted from bluefish (Pomatomus saltatrix) white and dark muscle with skin. The effects of each fraction on the oxidative stability of a refined salmon oil model system was measured by monitoring changes in the 2‐thiobarbituric acid assay and decreases in the ratio of docosahexaenoic acid (DHA) to palmitic acid (C22:6/C16:0) following incubation at 55°C or 180°C. Phospholipid fractions at 2.5% and 5.0% (wt/wt) of oil improved the oxidative stability of oils incubated at both temperatures compared to controls, TL‐ and NL‐supplemented oils at similar concentrations. Phospholipid fractions exhibiting antioxidant properties contained an average of 34% DHA as compared to only 15% in the NL and TL fractions.

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