Plasmalogens in pork: Aldehyde composition and changes in aldehyde profile during refrigerated storage of raw and cooked meat

Food Chemistry

Volumn 85, Issue 1, 2004, Pages 1-6

  Estévez García, Mario ^a   Cava, Ramón ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Cooking; Lipolysis; Oxidation; Plasmalogens; Pork; Refrigeration

Indexed keywords

ACETAL DERIVATIVE; ALDEHYDE; FATTY ACID; PHOSPHOLIPID; PLASMINOGEN; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

ANIMAL TISSUE; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FOOD COMPOSITION; FOOD FREEZING; FOOD STORAGE; LONGISSIMUS DORSI; MEAT; MUSCLE; NONHUMAN; SWINE;

EID: 0242539717     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00289-9     Document Type: Article

References (21)

1. Alasnier C., Gandemer G. Fatty acid and aldehyde composition of individual phospholipid classes of rabbit skeletal muscles is related to the metabolic type of the fibres. Meat Science. 48:1998;225-235.
2. Bligh E.G., Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology. 37:1959;911-917.
3. Brosche T. Plasmalogen phospholipids. facts and theses to their antioxidative qualities Archives of Gerontology and Geriatrics. 25:1997;73-81.
4. Buscailhon S., Gandemer G., Monin G. Time-related changes in intramuscular lipids of French dry cured ham. Meat Science. 37:1994;245-255.
5. Cava R., Ruiz J., López-Bote C., Martín L., García C., Ventanas J., Antequera T. Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig. Meat Science. 45:1997;263-270.
6. Cava R., Ventanas J., Tejeda J.F., Ruiz J., Antequera T. Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs. Food Chemistry. 68:2000;51-59.
7. Estévez, M., Morcuende, D., Ventanas, J., & Cava, R. (2002). Lipolytic changes in meat from three lines of free-range reared Iberian pigs slaughetered at 90 kg live weight and commercial pigs under refrigerated storage. In: Proceedings of the 48th Congress of Meat Science and Technology. Rome, Italy (pp. 564-566).
8. Estévez M., Morcuende D., Cava R. Physico-chemical characteristics of m. Longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live-weight and commercial pigs: a comparative study. Meat Science. 64:2003;499-506.
9. Estévez M., Morcuende D., Ventanas S., Cava R. Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS. Journal of Agricultural and Food Chemistry. 51:2003;3429-3435.
10. García-Regueiro J.A., Gilbert J., Díaz I. Determination of neutral lipids from subcutaneous fat of cured ham by capillary gas chromatography and liquid chromatography. Journal of Chromatography A. 667:1994;225-233.
11. Kristensen L., Purslow P.P. The effect of processing temperature and addition of mono- and di- valent salts on the heme- nonheme-iron ratio in meat. Food Chemistry. 73:2001;433-439.
12. Marmer W.N., Nungesser E., Foglia T.A. Lipids. 21:1986;648-651.
13. Morand O.H., Zoeller R.A., Raetz C.R.H. Disappearance of plasmalogens from membranes of animal cells subjected to photosensitized oxidation. Journal of Biological Chemistry. 263:1988;11597-11606.
14. Morcuende D., Estévez M., Ruiz J., Cava R. Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage. Meat Science. 65:2003;1157-1164.
15. Nagan N., Zoeller R.A. Plasmalogens. biosynthesis and functions Progress in Lipid Research. 40:2001;199-299.
16. Pearson A.M., Gray J.I. Mechanism responsible for warmed-over flavor in meat. Walker G.R., Feather M.S. The Maillard reaction in food and nutritian. 1983;287-300 Chemical Society Symposium. Series 215, Washington.
17. Rosell C.M., Toldrá F. Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and white pigs. Journal of the Science of Food and Agriculture. 76:1998;117-122.
18. Snyder F., Lee T., Wykle R.L. Ether-linked glycerolipids and their bioactive species: enzymes and metabolic regulation. Martonosi A.N. The enzymes of biological membranes (Vol. 2). 1985;1-58 Plenum Press, New York.
19. SPSS Base 10.0. User manual: application guide. 1999;SPSS Inc, Republic of Ireland.
20. Ten-ching Lee Biosynthesis and possible biological functions of plasmalogens. Biochimica and Biophysica Acta. 1394:1998;129-145.
21. Zoeller R.A., Lake A.C., Nagan N., Gaposchkin D.P., Legner M.A., Lieberthal W. Plasmalogens as endogenous antioxidants. somatic cell mutants reveal the importance of the vinyl ether Biochemical Journal. 338:1999;768-776.