Journal Paper No. J-4755 of the Iowa Agricultural and Home Economics Experiment Station, Ames, Iowa. Project No. 1400.
Autoxidation of Turkey Lipidsa
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 29, Issue 5, pages 530–534, September-October 1964
How to Cite
MARION, W. W. and FORSYTHE, R. H. (1964), Autoxidation of Turkey Lipids. Journal of Food Science, 29: 530–534. doi: 10.1111/j.1365-2621.1964.tb00406.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Manuscript received December 20, 1963
Autoxidation of lipids in raw, ground turkey tissues was studied with the 2-thiobarbituric acid (TBA) method. Samples prepared immediately post-mortem and held at 4°C for approximately one week showed significant differences between the rates of autoxidation for certain of these tissues, notably red and white muscle. Failure to detect other differences, as between skin and white muscle, reflects variation in both lipid and fatty acid composition. A significant delay of autoxidation was achieved by the addition of 1% egg albumen solids (w/w), 0.04% butylated hyldroxyanisole, or 0.35% phosphates to the ground tissue; 1% gelatin exhibited no beneficial effect. Possible mechanisms by which these materials delay oxidative changes are discussed.