| Summary: | 碩士 === 東海大學 === 食品科學系 === 86 === The objective of this research is to produce chicken, duck and turkey meat extract which was high in carnosine and low in iron. The contents ofmoisture, carnosine, free iron, total iron and phosphate of meat extract were analyzed. Antioxidant effectiveness was measured by adding meat extractto the ground pork containing 30 % fat and 2.0 % NaCl that was packaged with PE film and stored at 0℃ for 0, 3, 6 and 9 days. At each storage interval, thiobarbituric acid (TBA) values, total plate counts (TPC) andpH value of ground pork were determined. The percentage of moisture, carnosine, free iron, total iron and phosphateof meat extract increased after concentration. Demineralization reduced the content of carnosine, free iron and total iron but increased the contentof phosphate in meat extract. the breast meat extract had higher carnosine content than the leg meat extract. The content of free iron and total iron was higher in leg meat extract when comparing to that in the breast meatextract. The chicken meat extract contained higher amount of carnosine; and the duck meat extract contained higher amount of free iron and total iron. The groups added with undemineralized chicken breast meat extract had lower TBA values than the control. The higher percentage of meat extract added, the lower TBA values in ground pork resulted. Ground pork added with the concentrated chicken breast meat extract (undemineralization) had lower TBAvalues than the control. However the freeze-dried chicken breast muscle extract promoted the oxidation of ground pork and increased TBA values. The demineralizedchicken breast meat extract could reduce the TBA values of ground pork during storage. The higher concentration of meat extract added, the lower TBA values in ground pork resulted. After freeze-drying, the chicken breast meat extract(with demineralization) had higher content of iron which promoted the oxidation of ground pork. Demineralization could reduce iron content and inctease theconcentration of phosphate and pH value of meat extract. The antioxidant abilityof demineralized meat extract was better than that of the undemineralized meatextract. Ground pork added with undemineralized of demineralized chicken legmeat extracts had lower TBA values than the control. The concentrated and freeze-dried meat extract increased the TBA value of ground pork during storage. The undemineralized chicken meat extract (undried) increased the total platecounts (TPC) of ground pork during storage. The TPC of ground pork increased with the addition of higher concentration of meat extract. The differences in TPCbetween the concentrated and freeze-dried groups were not significant. Ground pork added with demineralizated chicken breast meat extract had lower TPC thanthose added with undemineralizated meat extract. The TPC of ground pork increased with the addition of undemineralized or demineralized meat extract (undried, concentrated and freeze-dried). Especially, the undemineralized meat extract would significantly increased the TPC of ground pork. The pHvalue of pork was not affected by the addition of undemineralizedchicken breast or leg meat extract during storage. However, the pHvalue was affected by the addition of demineralized meat extract. Ground pork added with concentrated or freeze-dried undemineralized chicken breast or leg meat extracthad higher pH value than the control.-1 -aExtraction and Antioxidative Activity of Carnosine from Poultry Meat
|
|---|
