Fatty acids of neutral and phospholipids, rancidity scores and TBA values as influenced by packaging and storage
1983
Gokalp, Husnu Y. | Ockerman, Herbert W. | Plimpton, Rodney F. | Harper, W. James
The fatty acid (FA) composition of neutral lipid (NL) and phospholipid (PL) fractions was determined, and the relationship of these fractions to thiobarbituric acid (TBA) values and rancidity scores on very lean beef patties under frozen conditions were studied. Oleic was the principal FA in NL (46%), followed by palmitic (29%); the PL fraction had a more balanced FA distribution. Palmitoleic and linoleic FA reduction in NL significantly contributed to increased rancidity and TBA, while linolenic and the C20 tetraene FA were important in the PL fraction. After 3 months frozen storage, a regression model indicated that the above NL and PL FA accounted for 88 and 85% of the variation in the rancidity score and TBA value, respectively. (wz)
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