Lipid stability

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FIGURE 9.4 Schematic showing the hydrolytic degradation of components of a phospho-lipids-stabilized triglyceride emulsion. (From Klegerman and Groves, 1992.)... 

FRAP measurements of surface diffusion in surfactant or lipid-stabilized thin films... 

Yu YC, Tirrell M, Fields GB. Minimal lipidation stabilizes protein-like molecular architecture. J Am. Chem. Soc. 1998 120 9979-9987. 

Ahn, D, U., Wolfe, F. H., and Sim, J. S. (1S>95). Dietary a-linoleic acid and mixed toco-pherols, and packaging influences on lipid stability in broiler chicken breast and leg muscle. /. Food Sd. 60,1013-1018. 

Dawson, L. E, and Schierholz, K. (1976). Influence of grinding, cooking and refrigerated storage on lipid stability in turkey. Poult. Sci. 55,618-622-Dhanakoti, S. N., and Draper, H. H. (1987). Response of urinary uialondialdehyde to factors that stimulate lipid peroxidation in vivo. Lipids 22,643-646. 

Keywords Lipid bilayer Liposome Lipo-polymer Planar lipid membrane Poly(lipid) Polymerizable lipid Stabilized membrane... 

Veeck AP, Klein B, Ferreira LF, Becker AG, Heldwein CG, Heinzmann BM et al. Lipid stability during the frozen storage of fillets from silver catfish exposed in vivo to the essential oil of Lippia alba (Mill.) NE Brown. J Sci FoodAgric. 93(4) (2013) 955-960. 

Kang, K.R., Cherian, G. and Sim, J.S. (2001). Dietary palm oil alters the lipid stability of polyunsaturated fatty acid-modified poultry products. Poultry Science, 80, 228-234. 

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There are many studies relating the benefits of vitamin E supplementation to improved lipid stability of muscle foods. The majority of studies concerned with vitamin E supplementation and its effect(s) on improving lipid stability have often utilized the thiobarbituric acid (TEA) test to monitor rancidity development. A high TEA value represents high lipid oxidation, while a lower TEA value indicates less rancidity development. The specific treatments, and subsequent benefits of the various studies previously cited, cannot be individually addressed in the restricted space of this chapter. However, the general trends of the studies are similar in that supplementation generally results in improved lipid stability. Noteworthy aspects of some specific studies are highlighted as follows. 

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