Alpha-Tocopherol Content and its Relationship with Other Tissue Components in Meat

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  • 食肉のα-トコフェロールと他成分との関係
  • ショクニク ノ アルファ トコフェロール ト タ セイブン ト ノ カンケイ

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Abstract

The present experiment was carried out to find out a difference in α-tocopherol content between white muscle with relatively low concentrations of myoglobin and phospholipids and red muscle with relatively high concentrations of those in five different species of animas; fowl, swine, sheep, cattle and horse, and to elucidate a relationship of α-tocopherol content to other tissue components, i. e. muscle tissue lipids, myoglobin and phospholipids. The white and red muscles used were M. pectoralis profundus and thigh muscle of fowl, M. longissimus dorsi and M. biceps femoris of swine, M. longissimus dorsi and M. quadriceps femoris of cattle, and M. longissimus dorsi and M. gluteus of sheep and horse, respectively. The results obtained are summarized below. The amounts of α-tocopherol in the white and red muscles of fowl, swine, sheep, cattle and horse averaged 107.1 and 218.7, 98.4 and 139.8, 256.0 and 410.3, 346.6 and 629.6, and 584.4 and 710.4μg/100g wet tissue, respectively. In each animal α-tocopherol level was found to be higher in the red muscle than in the white muscle, and tended to increase with the increased concentrations of myoglobin and phospholipids. Although α-tocopherol is fat-soluble vitamin, there was no significant relationship between a-tocopherol content and the amount of muscle tissue lipids for all the meats used with the exception of chicken. On the other hand, a significant positive correlation was found between myoglobin concentration and α-tocopherol level for mutton, beef and horse meat, and the α-tocopherol content for both chicken and beef was positively correlated to the amount of phospholipids.

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