Homogenization in water improves the recovery rate of imidazole dipeptides in meat

Kayoko Abe, Shuntaro Yamashita, Kohei Kitazaki, Yoshinori Katakura

Research output: Contribution to journalArticlepeer-review

Abstract

The beneficial effects of the imidazole dipeptides (IDPs) carnosine (β-alanyl-l-histidine) and anserine (β-alanyl-3-methyl-l-histidine) in humans are widely accepted. Meats are a rich dietary source of IDPs. Therefore, accurate and reproducible methods for IDP quantification in meat should be developed to determine the quantity of meat required to ensure IDP intake at physiologically effective levels. In the present study, we attempted to establish a novel method for estimating the IDP content in meats and quantifying IDP in various meat samples. The IDP content in the samples was estimated accurately using the novel homogenization method. We observed that the IDP content of meats differed based on the species of chicken, cooking method, muscle tissue type, and region.

Original languageEnglish
Pages (from-to)335-339
Number of pages5
JournalFood Science and Technology Research
Volume27
Issue number2
DOIs
Publication statusPublished - 2021

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing

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