کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502489 | 1554049 | 2018 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments
ترجمه فارسی عنوان
محصولات نهایی تولید گلیساسیون، پیوند پروتئین و اصلاحات پس از ترجمه در گوشت خوک تحت درمان های مختلف گرما
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The aim of the study was to characterize Maillard reactions in meat under different cooking treatments. Considered temperature-time combinations included raw samples (control), 58, 80, 98 and 160â¯Â°C for 72â¯min, 118â¯Â°C for 8â¯min and 58â¯Â°C for 17â¯h. Furosine, a marker for heat treatment, was detected in all groups with roasting having a 4-fold increase over the control. Sous-vide treatment at 80â¯Â°C, boiling and autoclaving also contribute to a significant increase in furosine. NÉ-carboxymethyllysine, an indicator for advanced glycation end products, showed negligible amount in control, but increased with cooking temperature, with oven samples showing the highest values. A similar increasing trend was observed in lanthionine, covalently bonded protein crosslinks, which arises due to severe thermal regimes. Simultaneously, glycation and deamidation formation were tracked in meat proteins through peptidomics to highlight residue level changes that might affect nutrient value in processed muscle based foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 145, November 2018, Pages 415-424
Journal: Meat Science - Volume 145, November 2018, Pages 415-424
نویسندگان
Bhaskar Mitra, Rene Lametsch, Ines Greco, Jorge Ruiz-Carrascal,