Influence of Phospholipids on the Development of Oxidized Off Flavors in Cooked Turkey Rolls

作者：T. C. WU, Brian W. Sheldon · 发表于：Journal of Food Science · 年份：1988 · DOI：10.1111/j.1365-2621.1988.tb10177.x · 被引用次数：35 · 研究领域：Meat and Animal Product Quality、Animal Nutrition and Physiology、Advanced Chemical Sensor Technologies

ABSTRACT Total lipid and phospholipid (PL) fractions and their fatty acid profiles were analyzed from the interior and exterior portions of cooked turkey breast rolls. Compositional changes during refrigeration were related to oxidative degradation as measured by the TBA test. Breast tissues contained 2% lipid which remained constant over storage. The PLs constituted 0.7% of the meat and only those PLs in the exterior portion degraded during storage. TBA values increased in both roll portions with a concomitant reduction in polyunsaturated fatty acids (PUFAs) having four or more double bonds. These findings suggested that PUFAs were associated with oxidized off‐flavors in cooked turkey rolls. Phosphatidylcholine was present in the highest concentration and underwent the greatest oxidative deterioration.