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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43365

Title: Proximate composition, free amino acids and peptides contents in commercial chicken and other meat essences
Authors: Wu, H. C.;Shiau, C. Y
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2002-09
Issue Date: 2017-07-17T03:45:33Z
Publisher: Journal of Food Drug Analysis
Abstract: Abstract: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-molecular-weight 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.
Relation: 10(3), pp.170-177
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43365
Appears in Collections:[食品科學系] 期刊論文

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