| Summary: | 碩士 === 東海大學 === 食品科學系 === 86 === The purposes of the first part of this study were to investigate the effect of (1) pH (4.0 and 8.5) of CMC, (2) EDTA (0.01 and 0.1%), (3) reaction time of papain (30, 60, 90, 120 min.) at 60℃, (4) drying method (freeze drying and vacuum oven drying) on the content of anserine, carnosine, non-heme iron and total iron of chicken breast extracts. The purposes of the second part of this study were (1) to investigate the effect of chicken breast extracts on the oxidative rancidity value of ground pork during storage at 0, 3, 6 and 9 days, (2) to study the content of anserine, carnosine, non-heme iron and total iron of poultry (chicken, duck and turkey) with different muscles (breast and leg).Content of anserine, carnosine, non-heme iron and total iron of the demineralized meat extracts was lower than that of the undemineralized meat extracts. Content of anserine and carnosine of the undemineralized meat extracts was not significantly affected by the addition of 0.01% EDTA; however, EDTA would decrease the content of non-heme iron in the undemineralized meat extracts. Addition of papain to chicken meat before extraction would increase the content of anserine, carnosine, non-heme iron and total iron in the meat extracts. Content of anserine and carnosine in the freeze drying treatment was higher, but content of non-heme iron was lower than that of the vacuum oven drying treatment. Turkey meat (breast and leg) extracts contained more amount of anserine, followed by chicken and duck meat extracts. Chicken meat (breast and leg) extracts contained more amount of carnosine, followed by duck and turkey meat extracts. Duck meat (breast and leg) extracts contained more amount of non-heme iron and total iron, followed by chicken and turkey meat extracts. The activity of scavenging DPPH radical of chicken breast extracts was similar to that of Vit. C (1000 ppm) and BHA (1000 ppm). Chicken meat extracts were not effective in ferrous chelating. The undemineralized meat extracts added with 0.01% EDTA or demineralized meat extracts could inhibit the oxidative rancidity of ground pork during storage; the undemineralized meat extracts without EDTA would accelerate the oxidative rancidity of ground pork. The pH values of dndemineralized meat extracts with or without EDTA was not significantly different, but both treatments had lower pH value than the control; the demineralized meat extracts had higher pH values than the other treatments.-1 -aExtraction and antioxidative activity of anserine and carnosine from poultry meat
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