Data/hora: 04/06/2024 02:35:41

Provedor de dados: | 96
País: | Brazil
Título: | Free amino acid profile of  Bubalus bubalis L. meat from the Campania region
Autores: | Landi,Nicola; Giuseppe,Antonella M. A. Di; Ragucci,Sara; Maro,Antimo Di.
Data: | 2016-10-01
Ano: | 2016
Palavras-chave: | Anserine; Carnosine; Free amino acids; Meat analysis; Water buffalo.
Resumo: | ABSTRACT In this study, we determined the amount of carnosine and anserine in water buffalo meat without hanging treatment and the free amino acid profile by using amino acid analyser with post-column ninhydrin derivatization procedure. The main free amino acids present in samples were glutamic acid (&gt;60 mg/100 g), followed by alanine, glycine, and arginine. Other protein amino acids were detected in minor amounts (less than 2 mg/100 g). Among the non-protein amine-containing compounds, taurine and urea were the most abundant. The analysis showed that 50% of the total free amino acids was represented by dipeptides carnosine (average ~130.3 mg/100 g) and anserine (average ~17.9 mg/100 g). Thus, this study for the first time reports the free amino acids profile of water buffalo meat and the content of carnosine and anserine, potentially involved in the darkening meat process and their ratio, that could be used to estimate the water buffalo meat portion in mixed meat products.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016001000627
Editor: | Sociedade Brasileira de Zootecnia
Relação: | 10.1590/S1806-92902016001000008
Formato: | text/html
Fonte: | Revista Brasileira de Zootecnia  v.45 n.10 2016
Fonte: | info:eu-repo/semantics/openAccess