"toxicants" - 1 õppematerjal

Liha töötlemine

These compounds are alde- performed with laboratory animals (in vivo hydes, ketones, alkanes, alkenes, alcohols, tests) (Bösinger et al. 1993). esters, acids, and hydrocarbons. The devel- opment of rancid taste is associated with lipid Protein-Derived Compounds oxidation, mainly aldehydes that have low threshold values. Some products of lipid oxi- Muscle proteins may be oxidized by reactive dation may be chronic toxicants, and high oxygen species—for instance, the hydrogen levels have been reported to contribute to peroxide generated by certain bacteria during aging, cancer, and cardiovascular diseases meat fermentation. Oxidative damage of pro- (Hotchkiss and Parker 1990). teins may result in degradation or polymer- There are several methods for the mea- ization of myofibrillar proteins and alter their surement of lipid oxidation in meat products