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Phospholipid changes in the course of beef meat storing at 4 °C

✍ Scribed by Rauch, P. ;Káš, J.

Publisher: John Wiley and Sons
Year: 1983
Tongue: English
Weight: 378 KB
Volume: 27
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19830271008

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✦ Synopsis

Phospholipid changes in the course of beef meat storing at 4 "C P. RAUCH and J. KAS

The mean molecular weight of beef meat phospholipids (738) and the recalculating factor (23.8), making possible to determine the total phospholipid content from lipid phosphorus, were estimated experimentally. The total amount of phospholipids decreases from 569 to 486 mg per 100 g of meat during 14 days of meat storing at 4 "C. The content of phosphatidylcholine, sphingomyelin, phosphatidylserine and phosphatidylinositol decreases, too. In contrast to this the content of lyso-phosphatides and temporarily also phosphatidylethanolamine is increasing. This temporary increase of phosphatidylethanolamine (PE) concentration is due to enzymatic demethylation of phosphatidylcholine (PC). The course of this conversion has been followed by PEjPC ratio changes in the course of meat storing.

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