{"product_id":"ingibirowanie-okisleniq-lipidow-putem-primeneniq-antioxidantow-w-teftelqh-von-dzhafor-ikbal","title":"Ingibirowanie okisleniq lipidow putem primeneniq antioxidantow w teftelqh","description":"\u003cp\u003eOkislenie lipidow qwlqetsq odnoj iz osnownyh prichin poqwleniq postoronnego priwkusa w mqsnyh produktah. V hode issledowaniq dlq podawleniq okisleniq lipidow w gowqzh'ih frikadel'kah byli ispol'zowany 5 antioxidantow: askorbinowaq kislota (500 ppm), ¿-karotin (600 ppm), ¿-tokoferol (600 ppm), polifosfat (2600ppm) i polifenol oliwy (50 ppm i 100 ppm). Dlq izmereniq antioxidantnoj sposobnosti ätih antioxidantow ispol'zowalsq analiz ABTS (radikal-skawendzher). Dlq izmereniq okisleniq lipidow w gowqzh'ih teftelqh ispol'zowalsq test na tiobarbiturowuü kislotu (TBA) (mkM TMP\/g). Metod zharki (zharka na skoworode i zharka wo fritüre) pokazal znachitel'noe wliqnie na fiziko-himicheskie swojstwa i ochen' slaboe wliqnie na TBARS frikadelek. Frikadel'ki hranilis' w holodil'nike (4ºC) w techenie 4 nedel', a pokazateli TBARS izmerqlis' kazhduü nedelü. Polifosfat okazalsq samym äffektiwnym antioxidantom, prepqtstwuüschim okisleniü lipidow w gowqzh'ih frikadel'kah. Oliwkowye polifenoly takzhe proqwili horoshuü antioxidantnuü aktiwnost', chtoby protiwostoqt' okisleniü lipidow w gowqzh'ih frikadel'kah.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9786206084631\"\u003e\u003ch3\u003e\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9786206084631","offer_id":46791464550725,"sku":"9786206084631","price":24.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/420ead81-4207-4f8b-ad19-0c3d3a97b24d.jpg?v=1758695807","url":"https:\/\/shop.autorenwelt.de\/products\/ingibirowanie-okisleniq-lipidow-putem-primeneniq-antioxidantow-w-teftelqh-von-dzhafor-ikbal","provider":"Autorenwelt Shop","version":"1.0","type":"link"}