Lipids and cholesterol content in pigs' neck and the activity of glutathione-dependent enzymes
2008
Vranić, D., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Spirić, A., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Turubatović, L., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Spasić, S., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Radetić, P., Institute of Meat Hygiene and Technology, Belgrade (Serbia)
Meat from neck of the pig is predominantly used for barbecues. In order to prevent oxysterols formation during thermal preparation, it is important to be aware of the content of fats, cholesterol and the activity of lipid peroxide reducing enzymes. We examined the activities of lipid peroxide reducing enzymes in the meat from neck of the pig, glutathione peroxidase (GSH-Px; EC 1.11.19), glutathione reductase (GR; EC 1.6.4.2) as well as lipids and cholesterol content. Investigations showed high activity of both glutathione-dependent enzymes (GSH-Px and GR) in the meat from neck of the pig as well as higher lipids content compared to other carcass parts.
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