ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Chicken pieces were cooked in fresh corn oil and in corn oil previously heated up to 42 hr. Both raw and cooked chicken pieces were also frozen and stored for periods up to 6 months prior to analyses. Phospholipids were separated from muscle and skin, and identified primarily as phosphatidylethanolamine, phosphatidylserine, phosphatidylcholine, sphingomyelin and lysophosphatidylcholine. Total phosphorus content of phospholipids decreased during cooking in fresh corn oil by chemical reactions and/or by rendering fats from muscle. Phosphatidylcholine decreased the most. Use of reheated corn oil accentuated the changes in phospholipids. During frozen storage, phosphorus content of muscle decreased by an amount similar to that which occurred during cooking. Chicken skin contained less total phosphorus than muscle, and increased slightly during the cooking process.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00678.x
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