Nutrient oxidation in pork loin is influenced by feed supplementation and packing methods

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• 作者：Jolanta Godziszewska^a ; ^{jolanta_godziszewska@sggw.pl} ; Dominika Guzek^a ; Dominika Głąbska^b ; Artur Jó ; źwik^c ; Marta Brodowska^a ; Krzysztof Głąbski^d ; Magdalena Zarodkiewicz^a ; Magdalena Gantner^e ; Agnieszka Wierzbicka^e
• 关键词：Protein oxidation ; Lipid oxidation ; Vacuum packed ; MAP ; Pork loin ; Superoxide dismutase ; Vitamin C ; Feed supplementation ; Food composition ; Food analysis
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：56
• 期：Complete
• 页码：18-24
• 全文大小：902 K
• 卷排序：56

文摘

Fodder with linseed oil, vitamin E and Se has impact on quality of packed pork loin. Vacuum packages protect stored pork loins against protein oxidation. Content of free SH group is connected with activity of SOD and vitamin C.