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 NLFA 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).
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