Free amino acids in chicken meat
2001
Cocjin, B.B. | Lambio, A.L.
The study was conducted to determine the level of free amino acid present in the meat of commercial broiler and Darag native chicken. Of the 17 amino acids analyzed, three (glutamic acid, hydroxyproline and aspartic acid) were considered as true free amino acids which are intermediate metabolites for the formation of N-bases of ribonucleic acids. Hydroxyproline and glutamic acid contents for both chicken groups were not significantly different at 5% level of significance. Darag at 8-and 10-week old vs broiler at 6 and 8 weeks of age, respectively showed significant differences in the level of aspartic acid. Darag meat has a higher aspartic acid content than broiler meat (2.50 vs 1.19 m mole/gram and 0.64 vs. 0.46 m mole/gram, respectively). It was concluded that aspartic acid was the free amino acid responsible for the distinct taste of native chicken
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