Use of egg yolk phospholipids to generate chicken meat odorants
نویسندگان
چکیده
منابع مشابه
Occurrence of glycosphingolipids in chicken egg yolk.
Chicken egg yolk was found to contain a unique glycosphingolipid pattern not seen in other types of tissue or cell. These glycosphingolipids were isolated in pure form and their structures established by sequential enzymic hydrolysis and permethylation analysis. The major gangliosides in chicken egg yolk are N-acetylneuraminosylgalactosylceramide, N-acetylneuraminosyl-lactosylceramide and di-N-...
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Enterotoxigenic Escherichia coli K99 is one of the dominant pathogens associated with diarrhea of calves. Immunoglobulin Y (IgY), has been used as an inexpensive alternative to antibiotics for the prevention and therapy of several bacterial infections. The study aimed to prepare IgY antibodies against E. coli K99 and to investigate its in vitro effectiveness. E. c...
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It is well known that supercritical CO2 (SC-CO2) is very efficient to remove neutral lipids from a variety of matrices, such as plant seeds [1]. The valuable, polar phospholipids (PL) remain behind, which is ascribed to their limited solubility in SC-CO2 [2]. Typically, they are extracted by adding a polar modifier such as methanol or ethanol to the supercritical fluid (SC-fluid) [2-4]. In a re...
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A study was conducted to develop a solvent system that will clean egg yolk samples and concentrate cholesterol oxides effectively before analysis. Cholesterol oxide standards or lipid samples (0.2 g) loaded onto a silicic column were washed with a portion of Solvent I (hexane/diethyl ether, 9:1, vol/vol) and then with Solvent II. Four different Solvent II preparations (Solvent IIa, hexane:ethyl...
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This study was conducted to determine whether the approved doses of oxytetracycline (OTC) for breeder hens and meat-type poultry would produce drug residue transfer into egg components when fed to laying hens. Twenty hens were assigned to equal groups (n = 10) and fed either 50 or 200 g/ton OTC for 5 d. Oxytetracycline concentrations in egg components were determined daily during a 2-d pretreat...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2019
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2019.01.184