Genotype and gender differences in carnosine extracts and antioxidant activities of chicken breast and thigh meats

Meat Science

Volumn 71, Issue 4, 2005, Pages 634-642

  Intarapichet, Kanok Orn ^a   Maikhunthod, Bussayarat ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Antioxidant; Carnosine; Chicken meat; Thai indigenous chicken

Indexed keywords

COLUMBA; GALLUS GALLUS;

EID: 24944477753     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.05.011     Document Type: Article

References (45)

1. H. Abe, and E. Okuma Discrimination of meat species in processed meat products based on the ratio of histidine dipeptides Nippon Shokuhin Kagaku Kogaku Kaishi 42 10 1995 827 834
2. AOAC Official methods of analysis 16th ed. 1997 Association of Official Analytical Chemists Washington, DC
3. F.R. Antoine, C.I. Wei, R.C. Littell, and M.R. Marshall HPLC method for analysis of free amino acids in fish using o-phthaldialdehyde precolumn derivatization Journal of Agricultural and Food Chemistry 47 1999 5100 5107
4. M.-C. Aristoy, and F. Toldra' Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham Journal of Agricultural and Food Chemistry 39 1991 1792 1795
5. M.E. Bailey, and K.W. Um Maillard reaction products and lipid oxidation A.J. St. Angelo Lipid oxidation in food 1992 American Chemical Society Washington, DC 122 139
6. A.A. Boldyrev, A.M. Dupin, E.V. Pindel, and S.E. Severin Antioxidative properties of histidine-containing dipeptides from skeletal muscles of vertebrates Comparative Biochemistry and Physiology B 89 2 1988 245 250
7. N.A. Botsoglou, D.J. Fletouris, G.E. Papageorgiou, V.N. Vassilopoulos, A.J. Mantis, and A.G. Trakatellis Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples Journal of Agricultural and Food Chemistry 42 1994 1931 1937
8. J.T. Calvert, and E.A. Decker Interactions between carnosine and selected antioxidants in ground turkey Journal of Food Quality 15 1992 423 433
9. K.M. Chan, and E.A. Decker Endogenous skeletal muscle antioxidants Critical Reviews in Food Science and Nutrition 34 4 1994 403 426
10. K.M. Chan, E.A. Decker, and W.J. Means Extraction and activity of carnosine a naturally occurring antioxidant in beef muscle Journal of Food Science 58 1 1993 1 4
11. C.C. Chen, A.M. Pearson, J.I. Gray, M.H. Fooladi, and P.K. Ku Some factors influencing the nonheme iron content of meat and its implications in oxidation Journal of Food Science 49 1984 581 584
12. M. Cornet, and J. Bousset Free amino acids and dipeptides in porcine muscles: differences between 'red' and 'white' muscles Meat Science 51 1999 215 219
13. C.L. Davey The significance of carnosine and anserine in striated skeletal muscle Archives of Biochemistry and Biophysics 89 1960 303 308
14. E.A. Decker The role of phenolics, conjugated linoleic acid, carnosine, and pyrroloquinoline quinone as nonessential dietary antioxidants Nutrition Reviews 53 3 1995 49 58
15. E.A. Decker, W.K.M. Chan, S.A. Livisay, D.A. Butterfield, and C. Fausman Interactions between carnosine and the different redox states myoglobin Journal of Food Science 60 6 1995 1201 1204
16. E.A. Decker, and A.D. Crum Antioxidant activity of carnosine in cooked ground pork Meat Science 34 1993 245 253
17. E.A. Decker, A.D. Crum, and J.T. Calvert Differences in the antioxidant mechanism of carnosine in the presence of copper and iron Journal of Agricultural and Food Chemistry 40 1992 756 759
18. E.A. Decker, and H. Faraji Inhibition of lipid oxidation by carnosine Journal of the American Oil Chemists' Society 67 10 1990 650 652
19. K. Eichner Antioxidative effect of maillard reaction intermediates Progress in Food & Nutrition Science 5 1981 441 451
20. J. Gopalakrishnan, E.A. Decker, and W.J. Means Antioxidant activity of mechanically separated pork extracts Meat Science 52 1999 101 110
21. Haitook, T., Tawfik, E., & Zöbisch, M. (2003). Options for native chicken (Gallus domesticus) production in Northeastern Thailand. In Conference on international agricultural research for development: Deutscher Tropentag. Göttingen: Germany.
22. T. Hazell Iron and zinc compounds in the muscle meats of beef, lamb, pork and chicken Journal of the Science of Food and Agriculture 33 1982 1049 1056
23. H.O. Hultin Characteristics of muscle tissue 2nd ed. O.R. Fennema Food chemistry 1985 Marcel Dekker New York 725 790
24. Illingworth, J. A. (2004). Muscle structure & function [On-line]. Available from http://www.bmb.leeds.ac.uk/illingworth/muscle.
25. C.S. James Analytical chemistry of foods 1995 Blackie Academic & Professional New York
26. Jordan, K. G. (1999). Staying young forever [On-line]. Available from http://www.lef.org/magazine/mag99/dec99-cover.html.
27. G. Kansci, C. Genot, A. Meynier, and G. Gandemer The antioxidant activity of carnosine and its consequences on the volatile profiles of liposomes during iron/ascorbate induced phospholipid oxidation Food Chemistry 60 1997 165 175
28. R. Kongkachuichai, P. Napatthalung, and R. Charoensiri Heme and nonheme iron content of animal products commonly consumed in Thailand Journal of Food Composition and Analysis 15 2002 389 398
29. Kyriazis, M. M. D. (1999). Carnosine article [On-line]. Available from http://www.smart-drugs.com/info-Carnosine.htm.
30. B.J. Lee, D.G. Hendricks, and D.P. Cornforth A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system Meat Science 5 1999 245 253
31. G-von. Lengerken, S. Maak, and M. Wicke Muscle metabolism and meat quality of pigs and poultry Veterinarija Ir Zootechnika. T. 20 42 2002 82 86
32. O.H. Lowry, N.J. Rosebrough, A.L. Farr, and R.J. Randall Protein measurement with folin phenol reagent Journal of Biological Chemistry 193 1951 256 275
33. R.J. McCormick Structure and properties of tissues D.M. Kinsman A.W. Kotula B.C. Breidenstein Muscle foods 1994 Chapman & Hall London 25 62
34. G. Meyor Muscle Neurobiology 104 2003 1 6
35. H. Nagai, M. Harada, M. Nakagawa, T. Tanaka, B. Gunadi, and M.L.J. Setiabudi Effects of chicken extract on the recovery from fatigue caused by mental workload Journal of Physiological Anthropology and Applied Human Science 15 6 1996 281 286
36. A.M. Pearson, and R.B. Young Muscle and meat biochemistry 1989 Academic Press New York
37. J.E. Plowman, and E.A. Close An evaluation of a method to differentiate the species of origin of meats on the basis of the contents of anserine balenine and carnosine in skeletal muscle Journal of the Science of Food and Agriculture 45 1988 65 78
38. J. Pokorny' Browning from lipid-protein interactions Progress in Food & Nutrition Science 5 1981 421 428
39. P.A. Putnum Handbook of animal science 1991 Academic Press San Diego, CA
40. SAS SAS 6.08.04 WIN 1993 SAS Institute Inc. Cary, NC, USA.
41. B.R. Schricker, and D.D. Miller Effects of cooking and chemical treatment on heme and nonheme iron in meat Journal of Food Science 48 1983 1340 1343 1349
42. D.P. Smith, and D.L. Fletcher Chicken breast muscle fiber type and diameter as influenced by age and intramuscular location Poultry Science 67 1988 908 913
43. S. Wattanachant, S. Benjakul, and D.A. Ledward Composition, color, and texture of Thai indigenous and broiler chicken muscles Poultry Science 83 2004 123 128
44. H.-C. Wu, and C.-Y. Shiau Proximate composition, free amino acids and peptides contents in commercial chicken and other meat essences Journal of Food and Drug Analysis 10 3 2002 170 177
45. H.-C. Wu, C.-Y. Shiau, H.-M. Chen, and T.-K. Chiou Antioxidant activities of carnosine anserine some free amino acids and their combination Journal of Food and Drug Analysis 11 2 2003 148 153