Free amino acid profile of Bubalus bubalis L. meat from the Campania region
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Brasileira de Zootecnia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016001000627 |
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 (>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. |
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Free amino acid profile of Bubalus bubalis L. meat from the Campania regionanserinecarnosinefree amino acidsmeat analysiswater buffaloABSTRACT 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 (>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.Sociedade Brasileira de Zootecnia2016-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016001000627Revista Brasileira de Zootecnia v.45 n.10 2016reponame:Revista Brasileira de Zootecnia (Online)instname:Sociedade Brasileira de Zootecnia (SBZ)instacron:SBZ10.1590/S1806-92902016001000008info:eu-repo/semantics/openAccessLandi,NicolaGiuseppe,Antonella M. A. DiRagucci,SaraMaro,Antimo Dieng2016-10-19T00:00:00Zoai:scielo:S1516-35982016001000627Revistahttps://www.rbz.org.br/pt-br/https://old.scielo.br/oai/scielo-oai.php||bz@sbz.org.br|| secretariarbz@sbz.org.br1806-92901516-3598opendoar:2016-10-19T00:00Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ)false |
dc.title.none.fl_str_mv |
Free amino acid profile of Bubalus bubalis L. meat from the Campania region |
title |
Free amino acid profile of Bubalus bubalis L. meat from the Campania region |
spellingShingle |
Free amino acid profile of Bubalus bubalis L. meat from the Campania region Landi,Nicola anserine carnosine free amino acids meat analysis water buffalo |
title_short |
Free amino acid profile of Bubalus bubalis L. meat from the Campania region |
title_full |
Free amino acid profile of Bubalus bubalis L. meat from the Campania region |
title_fullStr |
Free amino acid profile of Bubalus bubalis L. meat from the Campania region |
title_full_unstemmed |
Free amino acid profile of Bubalus bubalis L. meat from the Campania region |
title_sort |
Free amino acid profile of Bubalus bubalis L. meat from the Campania region |
author |
Landi,Nicola |
author_facet |
Landi,Nicola Giuseppe,Antonella M. A. Di Ragucci,Sara Maro,Antimo Di |
author_role |
author |
author2 |
Giuseppe,Antonella M. A. Di Ragucci,Sara Maro,Antimo Di |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Landi,Nicola Giuseppe,Antonella M. A. Di Ragucci,Sara Maro,Antimo Di |
dc.subject.por.fl_str_mv |
anserine carnosine free amino acids meat analysis water buffalo |
topic |
anserine carnosine free amino acids meat analysis water buffalo |
description |
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 (>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. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-10-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016001000627 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016001000627 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1806-92902016001000008 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
dc.source.none.fl_str_mv |
Revista Brasileira de Zootecnia v.45 n.10 2016 reponame:Revista Brasileira de Zootecnia (Online) instname:Sociedade Brasileira de Zootecnia (SBZ) instacron:SBZ |
instname_str |
Sociedade Brasileira de Zootecnia (SBZ) |
instacron_str |
SBZ |
institution |
SBZ |
reponame_str |
Revista Brasileira de Zootecnia (Online) |
collection |
Revista Brasileira de Zootecnia (Online) |
repository.name.fl_str_mv |
Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ) |
repository.mail.fl_str_mv |
||bz@sbz.org.br|| secretariarbz@sbz.org.br |
_version_ |
1750318151900332032 |