The importance of conjugated linoleic acid for meat quality
2013
Marković, Radmila (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Đorđević, Vesna (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Baltić, Milan Ž. (Faculty of Veterinary Medicine, Belgrade (Serbia))
The development of functional foods has led to the investigation of the influence and incorporation of one or more components with the functional activities in the different types of food products, in which the meat and meat products deserve special attention. This research was directed towards providing healthy alternatives to products that have been often identified as the cause of the different types of diseases. Linoleic acid contains 18 carbon atoms and as an unsaturated fatty acid has two cis-double bond at positions cis-9 and cis-12 (c9, c12)-18:2. It belongs to the essential ω-6 fatty acids. Conjugation of the double bonds occurring conjugated linoleic acid (CLA), which are geometric and positional isomers of cis and trans (c/c, c/t, t/t or t/c) double bonds at positions c9 and c11; c10 and c12; c8 and c10; c7 and c9; and c11 and c13. Of these CLA isomers in nature are mostly present cis- 9 and trans- 11 and trans- 10 and cis-12 isomers. In foods, such as beef, milk and milk products in a large percentage are present c9 and t11 conjugated linoleic acid, while the isomer trans-10 cis-12 is less frequent.
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