R1 C O CH O CH3 + H2C O P O CH2 CH2 N CH3 O CH3 phosphatidylcholine · Aju massist on lipiidide osakaal ca 60% · Enamus pika ahelaga omega-3 RH asuvad aju koosseisus Enamus sellest on docosahexaeno hape (DHA) (EPA on ajus vähe) · Omega 6 ahel: Linoleenhape[18:2w6] muutub Gamma- linoleenhappeks [18:3w6] muutub Dihomogammalinoleenhappeks (DGLA) [20:3w6] muutub Arachidoonhappeks (AA) [20:4w6] muutub Adreenhappeks [22:4w6] ja Docosapentaeenhappeks [22:5w6] · Omega 3 ahel
Muscles vary in their concentrations of iron content, it can increase metallic, rancid, compounds important to meat flavor/odor. bloody, salty, and bitter flavor notes (Calkins Stetzer et al. (2008) reported that beef 2006). Volatile compounds impact these Complexus contained twice the concentration flavor notes as well. Higher concentrations of of 2,3-octanedione, nonanal, and butanoic phospholipids, phosphatidylcholine, and acid, and 30% more hexanoic acid than the phosphatidylethanolamine increase livery Gludeus medius, Rectus femoris, Vastus lat- and ammonia flavors in beef (Larick et al. eralic, Vastus medialis, Psoas major, and 1989). Several muscles (Triceps brachii, Longissimus dorsi. Vastus lateralis, and Vastus intermedius) with livery off-flavor have more heptanol,
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