کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791868 1109622 2014 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Proximate composition, antihypertensive and antioxidative properties of the semimembranosus muscle from pork and beef after cooking and in vitro digestion
ترجمه فارسی عنوان
ترکیب نزدیکی، خواص ضد قارچی و آنتی اکسیدانی عضله نیمه مروانوس از گوشت خوک و گوشت گاو پس از پخت و پز و هضم در شرایط آزمایشگاهی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

The aims of this study were to evaluate and compare proximate composition, antihypertensive activity and antioxidative capacity of the semimembranosus muscle from pork and beef and to study how these characteristics were affected by household preparation and subsequent digestion. The proximate composition was similar between pork and beef. Both pork and beef contained protein with the essential amino acids. Cooking in a heated pan did not affect the retention of lipid or sum of amino acids, but reduced the amount of the free amino acid taurine. The antihypertensive effect did not differ significantly between pork and beef, whereas the antioxidative capacity did. Cooking affected the antioxidative capacity negatively. The results from this study show that pork and beef are equally good sources of protein and bioactive properties, and whereas the nutritional composition is not affected, bioactive properties may be reduced after household preparations.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 2, Part A, February 2014, Pages 916-921
نویسندگان
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