Fatty Acid and Triglyceride Composition of Beef Lipid

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  • 牛肉脂質の脂肪酸ならびにトリグリセリド組成
  • ギュウニク シシツ ノ シボウサン ナラビニ トリグリセリド ソセイ

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Abstract

The total lipids extracted from back (M. longissimus dorsi), round (M. semitendinosus) and shoulder (M. triceps branchii) of fattened young cattle (Charolais×Japanese Brawn Cattle) were separated into phospholipid and neutral lipid fractions, and the fatty acid composition of these lipid fractions were determined. Then, the triglyceride analysis was performed by means of pancreatic lipase hydrolysis.<br>The back contained more C16:0 and C18:0, and less C16:1, C17:1 and C18:1 than the round in the total and the neutral lipid fractions. The back and the shoulder contained more C18:0 and C18:1, and less C18:2 than the round in the phospholipid fractions.<br>In beef lipids, unsaturated fatty acids were found to exist in higher concentrations in the 2-position than the 1- and 3-position of triglyceride, and on the contrary, saturated fatty acids were predominantly esterified on the 2-position of glycerols.<br>It was considered that the major component triglycerides of beef lipid were 1-palmito-2, 3-diolein, 1, 3-dipalmito-2-olein, 1-palmito-2-oleo-3-stearin, 1-stearo-2, 3-diolein, triolein, 1, 2-dipalmito-3-olein, et cetra.

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