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Changes in phospholipids of buffalo meat during processing and storage.
1Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, India.
Meat Science
|November 9, 2011
Summary
Cooking and storage alter buffalo meat phospholipids, affecting fatty acid profiles. Refrigerated storage showed more pronounced changes than frozen, impacting muscle lipid composition.
Area of Science:
- Food Science
- Meat Science
- Biochemistry
Background:
- Phospholipids are crucial for meat quality and nutritional value.
- Buffalo meat's lipid profile is influenced by muscle location, cooking, and storage.
- Understanding these changes is vital for optimizing meat processing and preservation.
Purpose of the Study:
- To investigate the effects of broiling and pressure cooking on buffalo meat phospholipids.
- To analyze alterations in phospholipid content and fatty acid composition during refrigerated and frozen storage.
- To compare the impact of different muscle locations (Triceps brachii, Longissimus dorsi, Biceps femoris) on these changes.
Main Methods:
- Analysis of total lipid and phospholipid content in buffalo muscles.
- Quantification of specific phospholipid classes (e.g., phosphatidyl choline, lysophosphatidyl choline).
- Gas chromatography to determine fatty acid profiles of phospholipids.
Main Results:
- Cooking methods significantly altered total phospholipid content and fractions.
- Storage (refrigerated and frozen) did not significantly affect total phospholipids, but specific classes changed.
- Fatty acid composition varied by muscle location and was affected by heat processing; saturated fatty acids increased in some muscles, while unsaturated fatty acids decreased during storage.
Conclusions:
- Cooking and storage significantly impact the phospholipid profile and fatty acid composition of buffalo meat.
- Muscle location plays a role in the response to heat processing and storage.
- Changes in phospholipids and fatty acids during storage are more pronounced under refrigeration than freezing.
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