Fatty Acid Composition of the Neutral Lipid and Phospholipid Fractions of Mechanically Deboned Chicken Meat1

Fatty Acid Composition of the Neutral Lipid and Phospholipid Fractions of Mechanically Deboned Chicken Meat1

Fatty Acid Composition of the Neutral Lipid and Phospholipid Fractions of Mechanically Deboned Chicken Meat1 P. L. DAWSON, B. W. SHELDON,2 H. R. BALL,...

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Fatty Acid Composition of the Neutral Lipid and Phospholipid Fractions of Mechanically Deboned Chicken Meat1 P. L. DAWSON, B. W. SHELDON,2 H. R. BALL, JR., and D. K. LARICK Department of Food Science, North Carolina State University, Box 7624, Raleigh, North Carolina 27695-7624 (Received for publication January 4, 1989)

1990 Poultry Science 69:1414-1419

degree of unsaturation of the individual PL influenced the level of lipid oxidation in Poultry meat and, to a greater extent, cooked turkey rolls. The FA composition of mechanically deboned poultry meat have been the individual PL would therefore be important shown to be more susceptible to oxidation than when evaluating the stability of a meat source. other warm-blooded meat sources (Froning, In addition, reporting only the percentage of 1976; Dawson and Gartner, 1983). Phospholi- fatty acid composition of an individual PL can pids (PL) oxidize more rapidly than neutral sometimes be misleading when determining lipids (NL) or triglycerides (TG) in beef and pork (Hornstein et al., 1961). The more the oxidative stability of meat products beunsaturated a fatty acid (FA), the more cause the overall concentration of a FA may be susceptible that FA is to oxidation (Lea, 1957). higher or lower than another FA yet on a The increased susceptibility of the PL to percentage basis they may be equivalent. oxidation has been attributed to their high Furthermore, the more unsaturated these FA content of polyunsaturated fatty acids (PUFA) are, the more unstable the product. A limited amount of published FA com(Pearson et al, 1977). Pikul et al. (1984) determined that 90% of the TBA reactive position data of NL and PL fractions of substances produced from chicken meat were mechanically deboned chicken meat (MDCM) from the PL fraction. Igene and Pearson (1979) is currently available. The fatty acid composifound that defatted beef and chicken meat with tion of MDCM has been previously reported as added PL resulted in higher TBA values and total FA (Lee et al, 1975) and as percentage more pronounced warmed-over flavor than of FA of the NL and PL fractions (Katz et al., defatted meat with added TG. 1966; Moerck and Ball, 1974; Jantawat and Dawson, 1980). However, FA data (concentraWu and Sheldon (1988) speculated that both the nitrogen moiety (PL base) and the tion and percentage) of the individual PL fractions have not been presented. This information is needed for comparisons across species and meat types and may help explain The use of trade names in this publication does not differences in flavor and lipid stability among imply endorsement by the North Carolina Agricultural meat types. The USDA (1979) listed the total Service nor criticism of similar ones not mentioned. T o whom all correspondence and reprint requests FA composition for many poultry products including MDCM but does not report the FA should be sent INTRODUCTION

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ABSTRACT The fatty acid profiles of the neutral lipid (NL) and seven phospholipid (PL) fractions were determined for raw and cooked mechanically deboned chicken meat using HPLC for separating PL and gas chromatography for quantitating fatty acids (FA). The FA concentrations for each fraction were reported on a weight (mg FA per 100 g meat) and percentage (percentage FA of total FA) basis. The FA from the NL fraction constituted 94% of the raw total lipid FA. The FA from the phosphatidylcholine and lysophosphatidylethaiiolamine (PC-LPE) fraction constituted 38% of the total PL FA. Lysophosphatidylcholine was the most unsaturated [70% unsaturated FA (UFA)] of the PL followed by phospriaadylethanolamine (59% UFA), PC-LPE (58% UFA), phosphatidylinositol (53% UFA), sphingomyelin (47% UFA), and phosphatidylserine (46% UFA). Fifty percent of the NL FA was unsaturated, yet this lipid fraction contained 20 times more unsaturated FA (2,846 mg FA per 100 g raw meat) than the combined PL (142 mg FA per 100 g raw meat). (Key words: neutral lipid, phospholipid, fatty acids, mechanically deboned chicken meat)

FATTY ACID COMPOSITION OF DEBONED CHICKEN

profiles for each PL. The data in USDA Handbook 8-5 (USDA, 1979) is primarily used to evaluate the nutritional quality of foods. The more information available on food composition, the more wisely the food can be used. The objective of the present study was to report the FA composition of the NL and PL fractions of a raw and cooked commercially produced MDCM. MATERIALS AND METHODS

Proximate Analysis

Cooking

Capillary Gas Chromatography of Fatty Acids The FA composition of the NL and individual PL were determined by transesterification of fatty acids into FA methyl esters using the method of Morrison and Smith (1964). The FA methyl esters were analyzed on a Varian 3700 gas chromatograph (Varian Corp., Palo Alto, CA) equipped with a flame ionization detector. All other gas chromatographic procedures were identical to those described by Dawson et al., 1990). Fatty acids were quantitated using the internal standard (pentadecanoic acid) method and reported on a weight and percentage basis. RESULTS AND DISCUSSION

Proximate Composition of Mechanically Deboned Chicken Meat The average composition for the three batches was 70.1% moisture (± 1.1%, SD), 12.8% fat (± .9%), and 15.7% protein (± .8%) for the raw MDCM, and 66.4% moisture (± 1.2%), 13.0% fat (± .8%), and 17.7% protein (± 1.0%) for the cooked MDCM. Ash is presumed to constitute the remaining unaccounted for fraction.

The MDCM was mixed with 1% NaCl then stuffed into 6 cm diameter water impermeable casings (Union Carbide, Danbury, CT). The Fatty Acid Composition of Neutral Lipids stuffed casings were cooked for approximately and Phospholipids 35 to 40 min in a 90° C water bath to an internal The total lipids of MDCM were separated temperature of 75° C. into eight fractions including seven PL fractions and the NL. The seven PL fractions in order of Lipid Extraction and Separation elution were: Fraction 1 = solvent front (SF); Fraction 2 = phosphatidylinositol (PI); Fraction Total lipids were extracted using the Folch et 3 = phosphatidylserine (PS); Fraction 4 = at. (1957) technique with modifications phosphatidylethanolamine (PE); Fraction 5 = described by Larick et al. (1989). All solvents phosphatidylcholine and were HPLC grade (Fisher Scientific, Fairlawn, lysophosphatidylethanolamine (PC-LPE); FracNT). Total lipids were separated as described by tion 6 = lysophosphatidylcholine (LPC); and Dawson et al. (1990) into NL and PL using a Fraction 7 = sphingomyelin (SPH). Under the Sep-pak silica cartridge (Millipore, Waters HPLC conditions used, the SF contains phosChromatography Division, Milford, MA). phatidic acid, cardiolipin, phosphatidylglycerol, cholesterol, cholesterol esters, and residual NL. Results showed that the FA of LPC and PE were High Performance Liquid Chromatography the most polyunsaturated of the PLfractionsas Separation of Phospholipid indicated by the lower saturated FA to trienoic or The total PLfractioneluted from the Sep-pak greater (TRI>) FA ratio (S/T>) (Table 1). The was further separated into seven fractions by percentage of TRI> of the total fatty acids (TFA) isocratic HPLC (Kaduce et al, 1983). All HPLC also reflected the higher degree of polyunsaturaparameters were as described by Dawson et al. tion of LPC (34.7%, raw; 33.4%, cooked) and (1990). Recovery of PL standards ranged from PE (34.1%, raw; 34.7%, cooked) in comparison 90 to 100% depending on the fraction tested. with the other fractions (Table 2). However, PC-

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Three separate batches of commercially produced MDCM (Yieldmaster, Beehive Machinery Inc., Herriman, UT) from broiler breast frames were tested in this study. Proximate analysis of duplicate samples excluding ash content was determined on the raw and cooked MDCM (Association of Official Analytical Chemists, 1984). The broilers used as the source for the frames were fed a commercial cornsoybean-gluten diet.

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1.2 2 112 6.5 6.9 36.2 18.7 1.0 1.1 .3 .1 .2 5 .1 .0 .0 .0 .0 .0 .0 36.4 63.6 1.6 43.1 18.9

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.4 .0 12.8 2 36.8 12.2 10.1 .0 4.1 .0 .4 4.0 11.9 .2 .5 1.4 1.9 .8 1.0 1.5 54.4 45.6 21.0 12.8 11.9

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SFA = saturated fatty acids; UFA = unsaturated fatty acids; TRI> = fatty acids with three or more double bonds; MONO

Carbon chain lengtknumber of double bonds.

SF = solvent front includes phosphatide acid, phosphatidylglycerol, cardiolipin and residual neutral lipid; PI = ph phosphatidylethanolamine; PC-LPE = phosphatidylcholine and lysophosphatidylethanolamine; LPC = lysophosphatidylcholine

1.3 .4 42.0 10.3 9.7 5.5 28.1 1.4 .1 .4 .2 .2 .6 .0 .0 .0 .1 .0 .0 .0 52.8 47.3 2.4 16.6 28.3

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Raw Cooked MDCM MDCM

Raw Cooked MDCM MDCM

Raw Cooked MDCM MDCM

1.4 MiO2 .3 14:1 38.4 16:0 10.4 16:1 10.5 18:0 5.0 18:1 30.7 18:2 1.5 18:3 .1 20:0 .4 20:1 .4 20:2 .3 20:3 .7 20:4 .0 22:0 .0 22:1 .0 22:2 .1 22:4 .0 22:5 .0 22:6 .0 24:4 SFA3 50.3 UFA3 49.7 2.5 TRI>3 MONO3 16.1 DI3 31.1

Fatty acid

PS 1

PI 1

SF1

Neutral lipid

TABLE 2. Percentage of individual fatty acids of total fatty acids of the neutral lipid and phospholipid fractions from meat (MDCM)

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FATTY ACID COMPOSITION OF DEBONED CHICKEN

REFERENCES Association of Official Analytical Chemists, 1984. Official Methods of Analysis, 14th ed. Assoc. Off. Anal. Chem., Washington, DC. Dawson, L. E., and R. Gartner, 1983. Lipid oxidation in mechanically deboned poultry. Food Technol. 37(7): 112-116. Dawson, P. L., B. W. Sheldon, H. R. Ball, Jr., and D. K. Larick, 1990. Changes in the phospholipid and neutral lipid fractions of mechanically deboned chicken meat due to washing, cooking, and storage. Poultry Sci. 69: 166-175. Folch, J., M. Lees, and G.H.S. Stanley, 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-509.

Froning, G. W., 1976. Mechanically deboned poultry meat Food Technol. 30(9):50-63. Hornstein, I., P. F. Crowe, and M. J. Heimberg, 1961. Fatty acid composition of meat tissue lipids. J. Food Sci. 26: 581-586. Igene, J. O., and A. M. Pearson, 1979. Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems. J. Food Sci. 44:1285-1290. Jantawat, P., and L. E. Dawson, 1980. Composition of lipids from mechanically processed poultry meats and thencomposite tissues. Poultry Sci. 59:1043-1052. Kaduce, T. L., K. C. Norton, and A. A. Spector, 1983. A rapid, isocratic method for phospholipid separation by high performance liquid chromatography. J. Lipid Res. 24:1398-1403. Katz, M. A., L. R. Dugan, and L. E. Dawson, 1966. Fatty acids in neutral lipids and phospholipids from chicken tissues. J. Food Sci. 31:717-720. Larick, D. K., B. E. Turner, R. M. Koch, and J. D. Crouse, 1989. Phospholipid content and fatty acid composition of individual phospholipids in muscle from Bison, Hereford and Brahman steers. J. Food Sci. 54: 521-526. Lea, C. H., 1957. Deteriorative reactions involving phospholipids and lipoproteins. J. Food Agric. 8:1-13. Lee, Y. B., G. L. Hargus, J. A. Kirkpatrick, D. L. Berner, and R. H. Forsythe, 1975. Mechanism of lipid oxidation in mechanically deboned chicken meat J. Food Sci. 40: 964-967. Mberck, K. E., and H. R. Ball, Jr., 1974. Lipid autoxidation in mechanically deboned chicken meat J. Food Sci. 39:876-879. Morrison, W.R., and L.M. Smith, 1964. Preparation of fatty acid methyl esters and dimethylacetals from Upids with boron trifluoride-methanol. J. Lipid Res. 5:600-608. Pearson, A. M., J. D. Love, and F. B. Shorland, 1977. "Warmed-over flavor" in meat poultry and fish. Adv. Food Res. 23:1-74. Pikul, J., D. E. Leszczynski, and F. A. Kummerow, 1984. Relative role of phospholipids, triacylglycerols and cholesterol esters on malonaldehyde formation in fat extracted from chicken meat J. Food Sci. 49:704-708. USDA, 1979. Composition of Foods, Poultry Products. Agricultural Handbook 8-5, U.S. Government Printing Office, Washington, DC. Wu, T. C, and B. W. Sheldon, 1988. Influence of phospholipids on the development of oxidized off flavors in cooked turkey rolls. J. Food Sci. 53:55-60.

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LPE contained the greatest concentration of TRI> FA (raw, 28.7; cooked, 33.3 mg FA per 100 g meat) and total unsaturated FA of the PL (87.5, raw; 99.0 mg FA per 100 g meat, cooked). Although the NL wererelativelylow in TRt> (2%), they contained over twice the TRI> FA (143.5 mg FA per 100 g meat) as the PL combined (60.7 mg FA per 100 g meat) and over 20 times more unsaturated FA than the combined PL. In the past, the increased rate of PL oxidation has been partially explained by the greater degree of unsaturation compared with the NL. The NL FA of MDCM were more stable during refrigerated storage than the PL FA (Dawson et ah, 1990). Because the NL contained greater absolute amounts of highly unsaturated FA than PL, the greater susceptibility of PL to oxidation cannot be fully explained by the difference in FA unsaturation between PL and NL. Factors such as the ratio of saturated FA to polyunsaturated FA, the intermuscular position of the PL relative to the intramuscular position of NL in the meat, and the catalytic effect of the PL nitrogen moiety may explain die oxidationratedifferences between PL and NL in meat.

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