Heat and ultrafiltration extraction of broiler meat carnosine and its antioxidant activity
2005
Maikhunthod, B. | Intarapichet, K.O.
This study examined the effects of extraction and further ultrafiltration on the carnosine content, antioxidant activity and total iron content of chicken muscle extracts. Fresh breast meat had 7-fold higher carnosine than fresh thigh meat (2900 versus 419 microgram/g meat, respectively). Carnosine extracts of breast and thigh were prepared by heating at 60, 80 and 100 degrees C, and ultrafiltration (UF) using a 5000 MW cut-off. At increasing temperatures, protein concentrations decreased while carnosine, total iron and antioxidant activity increased. Antioxidant abilities of the 80 and 100 degrees C-heated extracts were greater than that of the 60 degrees C extract (p < 0.05). The ultrafiltrate from the 80 degrees C-heated extract had approximately 20% higher carnosine, but 40% lower protein and 10-30% lower iron than the 80 degrees C-heated ultrafiltrate. However, compared in terms of carnosine concentration, the meat extracts had greater antioxidant activity than pure carnosine (p < 0.05).
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