查詢結果分析
來源資料
相關文獻
- Proximate Composition, Free Amino Acids and Peptides Contents in Commercial Chicken and Other Meat Essences
- Antioxidant Activities of Carnosine, Anserine, Some Free Amino Acids and Their Combination
- Concentrations and Antioxidative Activity of Anserine and Carnosine in Poultry Meat Extracts Treated with Demineralization and Papain
- 加熱處理對不同比例豬腿與雞腿或火雞腿混合肉之肌冴/甲肌冴比值之影響
- 利用改進高效液相層析法分析生鮮及加熱豬肉及禽肉肌冴與甲肌冴之含量
- 比較HPLC及CE肉品中肌冴與甲肌冴之分離效果
- 調製鰻加工中鰻肉含氮萃取物成分之變化
- 由機械去骨雞肉之水洗液中製取carnosine與anserine
- 滴雞精與熬雞精之組成分比較與探討
- 製程條件與雞種原料對於滴雞精組成分之影響
頁籤選單縮合
題名 | Proximate Composition, Free Amino Acids and Peptides Contents in Commercial Chicken and Other Meat Essences=市售雞精與其他肉精之一般成分、游離胺基酸與胜冴含量 |
---|---|
作者 | 吳蕙君; 蕭泉源; | 書刊名 | 藥物食品分析 |
卷期 | 10:3 2002.09[民91.09] |
頁次 | 頁170-177 |
分類號 | 341.91 |
關鍵詞 | 雞精; 肉精; 一般成分; 游離胺基酸; 甲肌冴; 肌冴; 牛磺酸; 胜冴類; Chicken essence; Meat essence; Proximate composition; Free amino acid; Anserine; Carnosine; Taurine; Peptide; |
語文 | 英文(English) |
中文摘要 | 十種市售肉精包括雞精、牛肉精、貝精與鰻精之水分含量介於91.1與97.5%之間,蛋白質0.6 ~ 7.8%及灰分0.3- 1.7% ,蜆精與文蛤精則另含高量肝醣。六種雞精游離胺基酸總量在150至725 mg/100 g之間,其中牛磺酸為主要成分,約佔總量之16~30%,雖然牛肉精之游離胺基酸量在所有產品中最高,其牛磺酸卻僅佔2%,蜆精之牛磺酸亦低,但富含鳥胺酸。甲肌肽在雞精中之含量為36 ~ 437 mg/100 g,高於肌肽之8-162 mg/100 g,而前者在牛肉精中則遠低於後者,此兩種雙胜肽放在貝精中未被檢出,而鰻精亦僅含微量肌肽,另一雙胜肽飲之異甲肌肽則僅在一雞精中被發現。低分子量胜肽類之組成胺基酸總量在雞精中為1,187至3,296 mg/100 g,較各產品所舍之總游離胺基酸高,兩種貝精所含胜肽類量遠低於其他產品,而文蛤精且為胜肽量低於游離胺基酸之唯一產品。 |
英文摘要 | Ten commercial meat essences of chicken, beef, clam and eel contained the moisture ranged from 91.1 to 97.5%, protein from 0.6 to 7.8%, and ash from 0.3 to 1.7%. Freshwater clam and hard clam essences had a much higher level of glycogen than other products. The total amount of free amino acids (FAA) in six chicken essences varied from 150 to 725 mg/100 g. Taurine was the dominant FAA and accounted for 16~30% of the total FAA. Though beef essence had the highest level of total FAA among ten products, its taurine was accounted for only about 2%. Taurine in freshwater clam essence was also very low, but a high level of ornithine was found. Anserine in six chicken essences, ranging from 36 to 437 mg/100 g, was higher than carnosine, ranging from 8 to 162 mg/100 g. In beef essence, however, anserine was far less than carnosine. These dipeptides in both clam essences were not detectable, and only a small amount of carnosine was present in eel essence. Another dipeptide, balenine, was found only in a chicken essence. The amount of low-molecularweight peptides in chicken essences, ranged from 1,187 to 3,296 mg/100 g, was more than the level of FAA in each product. Both clam essences contained a much lower amount of small peptides than other products. Consequently, hard clam essence was the only product with lower level of peptides than its FAA. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。