Naslov
Content of Carnosine in Chicken Breast Muscles

Autori
Kralik, Gordana ; Medić, Helga ; Marušić, Nives ; Kralik, Zlata

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
XIIIth European Poultry Conference / Duclos, Michel ; Nys, Yves - , 2010

Skup
XIIIth European Poultry Conference

Mjesto i datum
Tours, Francuska, 23.08.2010. - 27.08.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
broiler; breast meat; meat quality; carnosine

Sažetak
Carnosine is a dipeptide concentrated in poultry muscle tissue. Its beneficial effects have been recently recognized. Carnosine has been proven to have anti-ageing effects. Meat enriched with carnosine can be considered as functional food. The research aim was to identify concentration of carnosine in chicken breast muscle with respect to chicken sex. The research confirmed that chicken white meat was richer in carnosine than other chicken meat parts. Reffering to chicken sex, differences in carnosine concentrations were also determined. Carnosine concentrations were determined by means of high performance liquid chromatography (HPLC). Muscle tissue of female chickens contained 971.4±119.2 μg/g of carnosine, while male muscle tissue had 932.80±106.90 μg/g of carnosine. Indicators of technological meat quality (pH, WHC and meat colour) were also assessed on the same samples. The obtained research results were analyzed in the context of other relevant studies.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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