Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastırma Processing, a Dry-Cured Meat Product.

Pastırma is a dry-cured meat product, produced from whole beef or water buffalo muscles. This study was carried out to investigate the effect of production stages (raw meat, after curing, after 2 drying and pastırma) on the total lipid, neutral lipid, phospholipid and fatty acid composition of phospholipid fraction of pastırma produced from beef muscles. The pH and colour (*, * and *) analyses were also performed in raw meat and pastırma.

Alterations in fatty acids of polar lipids in Salmo trutta on long-term exposure to a glyphosate-based herbicide (Roundup).

Abstract: In present study, the effects of sublethal doses (10 and 20 mg L(-1)) of Roundup on fatty acid pattern in muscle and liver of brown trout were investigated. For this purpose, fish were held in experiment tanks for 1 month. While total MUFA wasn't influenced, the highest total SFA and total n-6 PUFA were determined in group 10 mg L(-1) and the lowest values were determined in control group and group 20 mg L(-1) in muscle, respectively.

Metabolic responses to prolonged starvation, food restriction, and refeeding in the brown trout, Salmo trutta: oxidative stress and antioxidant defenses.

The effects of long-term starvation and food restriction (49 days), followed by refeeding (21 days) have been studied with respect to antioxidant defense in the liver and gills (branchial tissues) of the brown trout, Salmo trutta. Malondialdehyde levels in both tissues increased in parallel with starvation and food restriction and these values did not return to normal after the refeeding period. The activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), and glutathione reductase (GR) in liver and gills increased during the 49 days of starvation, but glucose-6-phosphate dehydrogenase (G6PD) activities decreased.

Seasonal changes in antioxidant defence system of liver and gills of Salmo trutta caspius, Salmo trutta labrax and Salmo trutta macrostigma.

Seasonal changes in antioxidant enzyme activities (superoxide dismutase, SOD, EC 1.15.1.