Heat and ultrafiltration extraction of broiler meat carnosine and its antioxidant activity

Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species

“…The research by Maikhunthod and Intarapichet (2005) found values of carnosine in chicken breast of about 0.29 g/100 g. It is interesting to note that significant differences can be observed in the content of carnosine within the same chicken meat if different parts of the animal are examined. For example, the breast has a carnosine content that is about seven times higher than that of the thigh.…”

The Influence of Food Processing and Home Cooking on the Antioxidant Stability in Foods

“…In the literature, there are other reports on the effect of membrane filtration on the chemical composition and antioxidant activity of fruit juices , extraction of polyphenols from grape seeds (Nawaz et al 2006), treatment of olive mill wastewater (Turano et al 2002), extraction of the bioactive components of green tea in ethanol solvent (Nwuha 2000), extraction of carnosine from chicken muscle extracts (Maikhunthod & Intarapichet 2005), recovery of isoflavones from a waste water (Xu et al 2004) and clarification of vinegar (Lopez et al 2005). …”

Imidazole Dipeptides in Meat from Different Animal Species and Effect of Cooking Method on their Contents in Beef and Turkey Meat

“…In previous experiments, carnosine was extracted from many skeletal muscle sources including beef, pork, and chicken using heat treatment (Chan et al, 1993;Gopalakrishnan, et al, 1999;Maikhunthod and Intarapichet, 2005). Chan et al (1993) suggested that the lack of complete recovery of carnosine might be due to the degradation of carnosine or an association of carnosine with proteins precipitated during concentration.…”

“…Gopalakrishnan et al (1999) extracted carnosine from mechanically separated pork at 60, 70, and 80°C and found that protein content in undried extracts decreased significantly with increasing temperatures. Maikhunthod and Intarapichet (2005) determined carnosine content in the extracts of broiler meat prepared by heating at 60, 80, and 100°C. They found that protein concentrations in the extract decreased while carnosine increased with increasing temperatures.…”