Pigs' neck meat 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 pigs' neck meat, glutathione peroxidase (GSH-Px; EC 1.11.1.9), 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 pigs' neck meat as well as higher lipids content compared to other carcass parts. .
Meso vrata svinje se, prvenstveno, koristi za roštilj. Radi sprečavanja nastanka oksisterola tokom termičke pripreme važno je da se poznaju sadržaj masti, holesterola i aktivnost enzima koji redukuju lipidne perokside. U radu smo ispitali aktivnosti enzima koji redukuju lipidne perokside u mesu vrata svinja, glutation peroksidaze (GSH-Px; EC 1.11.1.9) i glutation reduktaze (GR; EC 1.6.4.2.), kao i sadržaj masti i holesterola. Ispitivanja su pokazala visoku aktivnost oba glutation-zavisna enzima (GSH-Px i GR) u mesu vrata svinja kao i veći sadržaj masti u odnosu na druge delove trupa. .
Keywords:
pig / neck / GSH-Px / GR / lipids / svinja / vrat / GSH-Px / GR / masti
TY - JOUR
AU - Vranić, Danijela
AU - Spirić, Aurelija
AU - Turubatović, Lazar
AU - Spasić, Snežana
AU - Radetić, Petar
PY - 2008
UR - http://cer.ihtm.bg.ac.rs/handle/123456789/430
AB - Pigs' neck meat 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 pigs' neck meat, glutathione peroxidase (GSH-Px; EC 1.11.1.9), 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 pigs' neck meat as well as higher lipids content compared to other carcass parts. .
AB - Meso vrata svinje se, prvenstveno, koristi za roštilj. Radi sprečavanja nastanka oksisterola tokom termičke pripreme važno je da se poznaju sadržaj masti, holesterola i aktivnost enzima koji redukuju lipidne perokside. U radu smo ispitali aktivnosti enzima koji redukuju lipidne perokside u mesu vrata svinja, glutation peroksidaze (GSH-Px; EC 1.11.1.9) i glutation reduktaze (GR; EC 1.6.4.2.), kao i sadržaj masti i holesterola. Ispitivanja su pokazala visoku aktivnost oba glutation-zavisna enzima (GSH-Px i GR) u mesu vrata svinja kao i veći sadržaj masti u odnosu na druge delove trupa. .
T2 - Tehnologija mesa
T1 - Lipids and cholesterol content in pigs' neck and the activity of glutathione-dependent enzymes
T1 - Sadržaj masti i holesterola u vratu svinja i aktivnost glutation zavisnih enzima
VL - 49
IS - 5-6
SP - 169
EP - 174
ER -
@article{
author = "Vranić, Danijela and Spirić, Aurelija and Turubatović, Lazar and Spasić, Snežana and Radetić, Petar",
year = "2008",
url = "http://cer.ihtm.bg.ac.rs/handle/123456789/430",
abstract = "Pigs' neck meat 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 pigs' neck meat, glutathione peroxidase (GSH-Px; EC 1.11.1.9), 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 pigs' neck meat as well as higher lipids content compared to other carcass parts. ., Meso vrata svinje se, prvenstveno, koristi za roštilj. Radi sprečavanja nastanka oksisterola tokom termičke pripreme važno je da se poznaju sadržaj masti, holesterola i aktivnost enzima koji redukuju lipidne perokside. U radu smo ispitali aktivnosti enzima koji redukuju lipidne perokside u mesu vrata svinja, glutation peroksidaze (GSH-Px; EC 1.11.1.9) i glutation reduktaze (GR; EC 1.6.4.2.), kao i sadržaj masti i holesterola. Ispitivanja su pokazala visoku aktivnost oba glutation-zavisna enzima (GSH-Px i GR) u mesu vrata svinja kao i veći sadržaj masti u odnosu na druge delove trupa. .",
journal = "Tehnologija mesa",
title = "Lipids and cholesterol content in pigs' neck and the activity of glutathione-dependent enzymes, Sadržaj masti i holesterola u vratu svinja i aktivnost glutation zavisnih enzima",
volume = "49",
number = "5-6",
pages = "169-174"
}
Vranić, D., Spirić, A., Turubatović, L., Spasić, S.,& Radetić, P. (2008). Sadržaj masti i holesterola u vratu svinja i aktivnost glutation zavisnih enzima.
Tehnologija mesa, 49(5-6), 169-174.
Vranić D, Spirić A, Turubatović L, Spasić S, Radetić P. Sadržaj masti i holesterola u vratu svinja i aktivnost glutation zavisnih enzima. Tehnologija mesa. 2008;49(5-6):169-174
Vranić Danijela, Spirić Aurelija, Turubatović Lazar, Spasić Snežana, Radetić Petar, "Sadržaj masti i holesterola u vratu svinja i aktivnost glutation zavisnih enzima" Tehnologija mesa, 49, no. 5-6 (2008):169-174
