Abstract
A study on the change in the fatty acid and fatty aldehyde composition of meat phospholipids during heat treatment under atmospheric condition has been made by gas chromatography, and the free fatty acids and fatty aldehydes formed from phospholipids by heat treatment have been identified.
The results are summarized as follows:
1) The polyunsaturated fatty acids decreased considerably in amount by heat treatment under atmospheric condition. It was of interest that arachidonic acid decreased about twice as fast as linoleic acid.
2) The fatty aldehydes of plasmalogens also decreased considerably in amount not only by heat treatment under atmospheric condition but also by heat treatment in a sealed test tube filled with nitrogen gas. The rate of decrease of fatty aldehydes by heat treatment under atmospheric condition was nearly equal to that of arachidonic acid.
3) From the ultraviolet spectra of phospholipids treaed at 35°C, diconjugated and triconjugated compounds seemed to be formed relatively rapidly in the earlier stage of heat treatment.
4) Considerable amounts of free fatty acids and fatty aldehydes were formed from phospholipids by various heat treatments.
