Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk.
CLA
antioxidant properties
fatty acid profile
fermented lamb
peptide
Journal
Antioxidants (Basel, Switzerland)
ISSN: 2076-3921
Titre abrégé: Antioxidants (Basel)
Pays: Switzerland
ID NLM: 101668981
Informations de publication
Date de publication:
07 Nov 2020
07 Nov 2020
Historique:
received:
21
09
2020
revised:
24
10
2020
accepted:
03
11
2020
entrez:
11
11
2020
pubmed:
12
11
2020
medline:
12
11
2020
Statut:
epublish
Résumé
This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA content. Additionally, an attempt was made to evaluate the influence of the lamb breed on the assessed properties. Raw loins (
Identifiants
pubmed: 33171876
pii: antiox9111094
doi: 10.3390/antiox9111094
pmc: PMC7695192
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Polish Ministry of Agriculture and Rural Development
ID : HOR.re.027.8.2018
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