期刊
FOOD CHEMISTRY
卷 150, 期 -, 页码 187-192出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.10.138
关键词
In-vitro digestion; Bioaccessibility; Co-enzyme Q10; Meat; HPLC
资金
- Irish Food Industry Research Measure (FIRM)
The use of CoQ10 fortification in the production of a functional food has been demonstrated in the past but primarily for dairy products. This study aimed to determine the bio-accessibility of CoQ10 in processed meat products, beef patties and pork breakfast sausages, fortified with CoQ10. Both the patties and sausages were fortified with a micellarized form of CoQ10 to enhance solubility to a concentration of 1 mg/g of sample (NovaSolQ (R)). An assay was developed combining in vitro digestion and HPLC analysis to quantify the CoQ10 present in fortified products (100 mg/g). The cooking retention level of CoQ10 in the products was found to be 74 +/- 1.42% for patties and 79.69 +/- 0.75% for sausages. The digestibility for both products ranged between 93% and 95%, sausages did have a higher digestibility level than patties but this was not found to be significant (P < 0.01). (C) 2013 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据