Comparison of Intramuscular Fat Composition of Red Muscle and White Muscle

Red Muscle과 White Muscle의 근섬유간 지방질의 조성 비교

  • Yang, Ryung (Department of Food Engineering, Yon Sei University) ;
  • Kim, Kee-Tae (Department of Food Engineering, Yon Sei University) ;
  • Shin, Wan-Chul (Department of Food and Nutrition, University of Ulsan)
  • 양융 (연세대학교 공과대학 식품공학과) ;
  • 김기태 (연세대학교 공과대학 식품공학과) ;
  • 신완철 (울산대학교 자연과학대학 식품영양학과)
  • Published : 1989.08.01

Abstract

Red muscle and white muscle were separated from bovine, porcine and poultry skeletal muscles, respectively. Intramuscular lipids were extracted and fractionated to neutral-, glyco- and phospho-lipid by silica gel chromagraphy and then fatty acid composition were analyzed with gas chromatography. The results obtained were as follows; Total lipid content of red muscle was higher than that of white muscle in case of beef and chicken. In pork, however, total lipid content of white muscle was higher than red muscle The content ratio of neutral lipid to phospholipid revealed a number of distinctions between red and white muscle among animals. There were noteworthy differences in respect of polyunsaturated fatty acid. The intramuscular fat of pork had the higher content of highly polyunsaturated fatty acid such as arachidonic acid in contrast to beef.

Keywords

white muscle and red muscle;intramuscular lipids