Zwiazki bioaktywne w miesie

• Autorzy: Sadowska A. , Swiderski F.

Warianty tytułu

EN

Bioactive compounds in meat

• Języki publikacji: PL

Abstrakty

PL

Pod względem wartości odżywczej mięso zwierząt rzeźnych zalicza się do najbardziej cennych surowców spożywczych. Od niedawna istotnie zmieniło się postrzeganie mięsa nie tylko jako cennego źródła pełnowartościowego białka, mikro- i makroelementów, lecz także jako źródła związków bioaktywnych, które mogą mieć ogromne znaczenie fizjologiczne. Głównymi związkami bioaktywnymi obecnymi w mięsie są: tauryna, karnozyna, koenzym Q10, kreatyna oraz sprzężony kwas linolowy (CLA). Oprócz wykazywania właściwości zdrowotnych niektóre wyżej wymienione związki wpływają na cechy jakościowe mięsa i jego produktów, poprzez wykazywanie właściwości zapobiegających utlenianiu tłuszczów, stabilizację barwy, czy przedłużenie okresu trwałości.

EN

In terms of nutritional value, meat belongs to the most valuable food. Recently the perception of meat as a valuable source of full value protein, micro- and macroelements significantly changed beacuse meat is also a source of bioactive compounds that may have great physiological significance. To major bioactive compounds occuring in meat belong: taurine, carnosine, coenzyme Q10, creatine and conjugated linoleic acid (CLA). In addition to demonstrating the health properties, some of these compounds affect the quality characteristics of meat and meat products by indicating the properties to prevent lipid oxidation, color stability or extend the shelf life.

Słowa kluczowe

PL

mieso; wartosc odzywcza; wlasciwosci prozdrowotne; substancje biologicznie czynne; tauryna; karnozyna; koenzym Q10; kreatyna; sprzezony kwas linolowy

• Wydawca: -
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2010
• Tom: 20
• Numer: 1
• Opis fizyczny: s.70-74,tab.,bibliogr.

Twórcy

autor

Sadowska A.

• Szkola Glowna Gospodarstwa Wiejskiego, Warszawa

autor

Swiderski F.

Bibliografia

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