School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10, 85100, Italy.
School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10, 85100, Italy.
Food Chem. 2019 Sep 15;292:108-112. doi: 10.1016/j.foodchem.2019.04.057. Epub 2019 Apr 16.
This study aimed to evaluate and compare the antioxidant compounds of raw and cooked Longissimus lumborum muscles from Suino Nero Lucano (SNL) and a modern crossbred (CG) pig. Vitamin E, phenols, histidine-containing peptides, and superoxide dismutase (SOD) activity have been detected in the raw and cooked meat of both genetic types. Cooking process decreased the content of all considered antioxidant compounds (P < 0.05). The antioxidant compounds of meat were significantly influenced by genetic type (P < 0.001). Autochthonous SNL raw and cooked meat showed a higher endogenous antioxidants content (P < 0.001) and SOD activity (P < 0.02) compared to CG meat. The results of this research highlighted that the pig meat, in particular autochthonous pig meat, showed good concentrations of endogenous antioxidant compounds that could confer functional properties to the product.
本研究旨在评估和比较苏尼奥罗库兰诺（SNL）和现代杂交猪（CG）的背最长肌生肉和熟肉中的抗氧化化合物。在这两种遗传类型的生肉和熟肉中都检测到了维生素 E、酚类化合物、组氨酸肽和超氧化物歧化酶（SOD）活性。烹饪过程降低了所有考虑的抗氧化化合物的含量（P < 0.05）。遗传类型显著影响了肉中的抗氧化化合物（P < 0.001）。与 CG 肉相比，本地 SNL 生肉和熟肉具有更高的内源性抗氧化剂含量（P < 0.001）和 SOD 活性（P < 0.02）。这项研究的结果表明，猪肉，特别是本地猪肉，具有良好的内源性抗氧化剂浓度，可以赋予产品功能性特性。
