Pregled bibliografske jedinice broj: 618015
Nutritional pork meat compounds as affected by ham dry-curing
Nutritional pork meat compounds as affected by ham dry-curing // Meat science, 93 (2013), 1; 53-60 doi:10.1016/j.meatsci.2012.07.014 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 618015 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Nutritional pork meat compounds as affected by ham dry-curing
Autori
Marušić, Nives ; Aristoy, M-Concepción ; Toldrá, Fidel
Izvornik
Meat science (0309-1740) 93
(2013), 1;
53-60
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
dry-cured ham; nutrients; amino acids; antioxidant; antihypertensive
Sažetak
This work is focused on the determination of compounds of nutritional interest that are naturally present in pork meat and how they are affected during the processing of dry-cured ham. Such compounds are creatine, creatinine, coenzyme Q10, glutathione, carnosine, anserine, carnitine, taurine, cystine, cysteine and the essential amino acids. Their antioxidant and antyhipertensive functions were evaluated. Of all the assayed substances, only glutathione decreased totally during processing. Carnosine, creatinine, anserine and glutathione showed antioxidant, while cysteine, glutathione and carnosine showed antyhipertensive activity. So, dry-cured ham constitutes an excellent source of essential amino acids (all essential amino acids exhibited a large increase during processing) and other nutritionally interesting compounds such as cystine, cysteine, carnosine, anserine, taurine, carnitine and coenzyme Q10.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
Profili:
Nives Marušić Radovčić
(autor)
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
- MEDLINE
