Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/14911
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Vaštag, Žužana | en_US |
dc.contributor.author | Popović, Ljiljana | en_US |
dc.contributor.author | Popović S | en_US |
dc.contributor.author | Petrović, Ljiljana | en_US |
dc.contributor.author | Peričin, Draginja | en_US |
dc.date.accessioned | 2020-03-03T14:57:50Z | - |
dc.date.available | 2020-03-03T14:57:50Z | - |
dc.date.issued | 2010-09-01 | - |
dc.identifier.issn | 09567135 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/14911 | - |
dc.description.abstract | Petrovac Sausage (Petrovská Kolbása) is a traditional dry fermented sausage from Bački Petrovac (province Vojvodina, Serbia). In this study, the in vitro antioxidant and angiotensin-I converting enzyme (ACE) inhibitory activities in the water-soluble (pH 7.4) protein extracts were evaluated throughout the sausage ripening. In the protein extract from the sausage mixture (day 0) degree of hydrolysis (DH) of 6.07±0.84% was determined, which reached 17.71±0.76% after 90days. The protein extract at day 0 showed free radical (2.2-diphenyl-1-picrylhydrazyl, DPPH) scavenging assay (RSA) and reducing power (RP) of 27.61±0.73% and 0.493±0.016, respectively. In fermented sausage at day 90, RSA and RP increased up to 50.08±1.25% and 0.972±0.065%, respectively. The examined protein extracts exhibited ACE inhibitory activity, which also enhanced; from 27.11±2.163% (day 0) to 73.74±3.299% (day 90). These results suggested that in Petrovská Kolbása, the final products of meat proteins hydrolysis during sausage ripening might be hydrolysates with antioxidant and ACE inhibitory properties. © 2010 Elsevier Ltd. | en |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartof | Food Control | en |
dc.title | Antioxidant and angiotensin-I converting enzyme inhibitory activity in the water-soluble protein extract from Petrovac Sausage (Petrovská Kolbása) | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.1016/j.foodcont.2010.03.004 | - |
dc.identifier.doi | https://doi.org/10.1016/j.foodcont.2010.03.004 | - |
dc.identifier.scopus | 2-s2.0-77952541866 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/77952541866 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 1302 | en |
dc.relation.firstpage | 1298 | en |
dc.relation.issue | 9 | en |
dc.relation.volume | 21 | en |
item.grantfulltext | none | - |
item.fulltext | No Fulltext | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za primenjene i inženjerske hemije | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.orcid | 0000-0001-9264-285X | - |
crisitem.author.orcid | 0000-0001-5140-5882 | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
Appears in Collections: | TF Publikacije/Publications |
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