کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7599546 | 1492141 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products](/preview/png/7599546.png)
چکیده انگلیسی
The use of CoQ10 fortification in the production of a functional food has been demonstrated in the past but primarily for dairy products. This study aimed to determine the bio-accessibility of CoQ10 in processed meat products, beef patties and pork breakfast sausages, fortified with CoQ10. Both the patties and sausages were fortified with a micellarized form of CoQ10 to enhance solubility to a concentration of 1 mg/g of sample (NovaSolQ®). An assay was developed combining in vitro digestion and HPLC analysis to quantify the CoQ10 present in fortified products (100 mg/g). The cooking retention level of CoQ10 in the products was found to be 74 ± 1.42% for patties and 79.69 ± 0.75% for sausages. The digestibility for both products ranged between 93% and 95%, sausages did have a higher digestibility level than patties but this was not found to be significant (P < 0.01).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 150, 1 May 2014, Pages 187-192
Journal: Food Chemistry - Volume 150, 1 May 2014, Pages 187-192
نویسندگان
Brian D. Tobin, Maurice G. O'Sullivan, Ruth Hamill, Joseph P. Kerry,