Liha töötlemine
et al. 2003). The formation of carbonyl com- chromatography-electrospray ionization
pounds can be used as a kind of measurement mass spectrometry and was recently applied
of protein damage by oxygen radicals under to a survey of protein oxidation in different
processing conditions. Other oxidative mech- meat products. The results showed that dry-
anisms consist of thiol oxidation and aro- cured ham and dry-cured sausages had the
matic hydroxylation (Morzel et al. 2006). highest amount of GGS, followed by liver
Sulfur amino acids of proteins are those more pâté and cooked sausages. Ground meat had
susceptible to oxidation by peroxide reagents, the lowest GGS levels (Armenteros et al.
like hydrogen peroxide. Consequently, 2009).
cystine is oxidized only partly to cysteic acid,
while methionine is oxidized to methionine
Veterinary Drugs and Growth
annaabi.ee 
