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

Kayoko Abe, Shuntaro Yamashita, Kohei Kitazaki, Yoshinori Katakura

研究成果: ジャーナルへの寄稿学術誌査読

抄録

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.

本文言語英語
ページ(範囲)335-339
ページ数5
ジャーナルFood Science and Technology Research
27
2
DOI
出版ステータス出版済み - 2021

!!!All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 食品科学
  • 化学工学(全般)
  • 産業および生産工学
  • マーケティング

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