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頁籤選單縮合
題 名 | 禽肉肌冴之萃取及其抗氧化性=Extraction and Antioxidative Activity of Carnosine in Poultry Muscle |
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作 者 | 賴穎珍; 郭俊欽; | 書刊名 | 食品科學 |
卷 期 | 26:1 1999.02[民88.02] |
頁 次 | 頁16-27 |
分類號 | 473.6 |
關鍵詞 | 肌冴; 禽肉; 氧化酸敗值; 非血基質鐵; Carnosine; Poultry muscle; TBA values; Non-heme iron; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗之目的乃利用未層析及層析方法萃取含有肌□之禽類(雞、鴨及火雞)胸肉或腿肉萃取液,並探討萃取液所含肌□(carnosine)、非血基質鐵、總鐵及磷酸鹽之含量及其抗氧化性。結果發現層析組之肌□、非血基質鐵及總鐵含量較未層析組低,但磷酸鹽殘留量則較高。雞、鴨或火雞之胸肉萃取液之肌□含量較腿肉多,但總鐵含量則較低。一般而言,雞肉萃取液(胸肉及腿肉)之肌□含量最高,鴨肉萃取液次之,火雞肉萃取液之含量最低。添加未層析或層析雞胸肉萃取液(2、4、6及8%)之加鹽絞碎豬肉,於貯藏期間(9天),其TBA值較控制組低。雞肉萃取液添加量愈多,其TBA值愈低。層析雞胸肉萃取液之抗氧化效果較末層析組佳。 |
英文摘要 | The purpose of this experiment was to study the contents of carnosine, non-heme iron, total iron and phosphate in poultry (chicken, duck and turkey) breast and leg meat extracts. The antioxidative activity of the chicken breast meat extracts was also studied. The demineralized treatment had a lower amount of carnosine, non-heme iron and total iron, but a higher amount of phosphate than did the undemineralized treatment. The breast meat extracts of chicken, duck or turkey contained more carnosine and less total iron than did the leg meat extracts. In general, the chicken meat extracts (breast and leg) had more carnosine than did the duck meat extracts or turkey meat extracts. Salted ground pork with the addition of undemineralized or demineralized chicken breast meat extracts (2, 4, 6 and 8%) had lower TBA values than did the control. The higher the amount of chicken breast meat extracts added, the lower the TBA value. The antioxidative activity of the demineralized chicken breast meat extracts was better than that of the undemineralized chicken breast meat extracts. |
本系統中英文摘要資訊取自各篇刊載內容。