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Distribution of triglycerides, phospholipids and polyunsaturated fatty acids in different sites in raw albacore (Thunnus alalunga) muscle: changes after cooking

AuthorsAubourg, Santiago P. ; Gallardo, José Manuel ; González Sotelo, Carmen
Issue Date1991
PublisherCanadian Institute of Food Science and Technology
CitationCanadian Institute of Food Science and Technology Journal 24(5): 287-291 (1991)
Abstract[EN] The various lipid classes of albacore tuna muscle before and after cooking were examined. Triglycerides (TG), phospholipids (PL) and polyunsaturated fatty acids (PUFA) were studied in three different areas of muscle. A high lipid level (24.10%) was observed in the belly flap muscle prior to cooking, which decreased significantly (p ≤ 0.05) (14.47%) after cooking. On a dry weight basis, the content of TG (typical depot lipids) generally decreased after cooking, in all three muscle regions. In addition a significant (p ≤ 0.05) increase in the free fatty acid content, while no significant change (p > 0.05) in PL content were observed. Examination of the various fatty acids indicated a high content of 16:0, 18:1 and 22:6 fatty acids. No significant changes (p > 0.05) in the proportions of the various fatty acids were observed after cooking among the three muscle areas.
[FR] Les diverses classes de lipides furent étudiées chez le muscle du thon albacore avant et après la cuisson. Les triglycérides (TG), les phospholipides (PL) et les acides gras polyinsaturé (PUFA) furent étudiés dans trois différentes parties du muscle. Une teneur lipidique élevée (24.10%) fut observée dans le muscle du ventre avant la cuisson, laquelle diminua significativement (p ≤ 0.05) (14.47%) après la cuisson. La teneur en TG (lipides de dépôt typique), sur base sèche, diminua généralement après la cuisson, dans les trois régions musculaires, de plus, une augmentation significative (p ≤ 0.05) fut observée dans la teneur en acides gras libres, mais sans changement significatif (p ≥ 0.05) dans la teneur en PL. L'examen des divers acides gras révéla une teneur élevée en acides gras 16:0, 18:1 et 22:6. Aucun changement significatif (p ≥ 0.05) dans les proportions des diverses classes d'acides gras ne fut observé après la cuisson parmi les trois régions musculaires
Description5 páginas, 6 tablas
Publisher version (URL)http://dx.doi.org/10.1016/S0315-5463(91)70167-3
Appears in Collections:(IIM) Artículos
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