篇名 | 市售雞精與其他肉精之一般成分、游離胺基酸與胜肽含量 |
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卷期 | 10:3 |
並列篇名 | Proximate Composition, Free Amino Acids and Peptides Contents in Commercial Chicken and Other Meat Essences |
作者 | 吳蕙君 、 蕭泉源 |
頁次 | 170-177 |
關鍵字 | 雞精 、 肉精 、 一般成分 、 游離胺基酸 、 甲肌肽 、 肌肽 、 牛磺酸 、 胜肽類 、 Chicken essence 、 Meat essence 、 Proximate composition 、 Free amino acid 、 Anserine 、 Carnosine 、 Taurine 、 Peptide 、 MEDLINE 、 Scopus 、 SCIE |
出刊日期 | 200209 |
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-molecularweight 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.