EFFECT OF TOTAL LIPIDS, TRIACYLGLYCEROLS AND PHOSPHOLIPIDS ON MALONALDEHYDE CONTENT IN DIFFERENT TYPES OF CHICKEN MUSCLES AND THE CORRESPONDING SKIN

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Abstract
Total lipid extracted from chicken breast, thigh, drumstick and wing muscles and the corresponding skin was analyzed for triacylglycerols and phospholipids as well as their fatty acid composition and also for malonaldehyde and lipid oxidation fluorescent products (LOFP) content. Muscles consist of only 1.2–3.2% lipid, but lipid concentration in the skin ranges from 22.2–31.7%. The percentage of phospholipid in muscle lipid was 20 times more than that of the skin. The fatty acids of triacylglycerols from muscles and skin contained less than 2% of polyunsaturated fatty acids (PUFA). Fatty acids from phospholipid of the meat contained over 15% arachidonic acid and substantial amounts of PUFA with 22 carbon atoms. Skin phospholipid had 10.6–13.2% of all PUFA. Differences in the lipid composition of muscles and skin resulted in a concentration of malonaldehyde in muscle lipids of 30–50 mg/g, a value more than 15 times greater than in lipids of the skin. However, the TBA number of the skin was the same or a little bit lower as compared to muscles. The relative levels of LOFP in the organic phase of Folch-extracted muscle and skin tissues paralleled the trend found for malonaldehyde concentrations. It was concluded that the simultaneous determination of total lipid content and malonaldehyde concentration in lipid extracted from various chicken muscles and corresponding skin was the most informative method for evaluation of precursors of lipid oxidation in fresh tissue.