The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.

Karolina Maria WójciakPaulina KęskaAnna OkońElżbieta SolskaJustyna LiberaZbigniew J Dolatowski

Published in: Journal of the science of food and agriculture (2018)

The results indicated that bioactive peptides could be generated in uncured roasted beef. The <3.5 kDa peptides have strong antioxidant activity, as a result of which they function as inhibitors of lipid oxidation and colour discoloration during prolonged storage. © 2018 Society of Chemical Industry.

Keyphrases

hydrogen peroxide
oxidative stress
fatty acid
nitric oxide
electron transfer