Izvorni znanstveni članak
Dynamics of antioxidant activity during manufacturing of meat products and antioxidant activity preiction
Pavel Bystrický
; Zavod za higijenu i tehnologiju namirnica, Sveučilište Veterinarske medicine, Komenského 73 041 81, Košice, Slovačka
S. Marcinčák
; Zavod za higijenu i tehnologiju namirnica, Sveučilište Veterinarske medicine, Komenského 73 041 81, Košice, Slovačka
Z. Dičáková
; Zavod za higijenu i tehnologiju namirnica, Sveučilište Veterinarske medicine, Komenského 73 041 81, Košice, Slovačka
P. Šulej
; Zavod za higijenu i tehnologiju namirnica, Sveučilište Veterinarske medicine, Komenského 73 041 81, Košice, Slovačka
Sažetak
Lipid oxidation causes loss of quality and safety in meat products. This well known fact leads to a broad use of antioxidants in meat products manufacturing. In our research we studied protective effect of natural plant antioxidants and found that there are other factors than amount of antioxidant affecting the course of lipid oxidation. To find out what happens not only with lipids but also with antioxidants during meat products manufacturing, we studied the dynamics of overall antioxidant activity in meat formulas of four different meat products from cutting until marshalling. FRAP method was used for the total antioxidant activity. Results show that there are several independent factors affecting the overall status of lipids. First, it is meat quality, second, antioxidant activity present in all processed material, third, the technology of processing. Meat used in production varies in lipid oxidation development. Generally, the damage cannot be undone. Antioxidant activity of all participating elements differs and the antioxidant activity is provided not only by added antioxidants. The antioxidants have different antioxidative activity dynamics. To compensate a massive peroxide production at cutting of meat, the antioxidants with high reaction speed are important to prevent lipid damage. Later on, more important is overall/total antioxidant activity within which, it seems, antioxidants are functioning synergically in fat protection. Optimal composition of anti DIO oxidants in meat products respecting specific composition and manufacturing technology should be estimated for each meat product individually.
Ključne riječi
Antioxidant activity; FRAP; meat products oxidation prediction
Hrčak ID:
21599
URI
Datum izdavanja:
15.4.2004.
Posjeta: 1.869 *