Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/45071
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dc.contributor.authorCheng, F.Y.en_US
dc.contributor.author林亮全zh_TW
dc.contributor.authorWan, T.C.en_US
dc.contributor.authorHuang, C.W.en_US
dc.contributor.authorTominaga, K.en_US
dc.contributor.authorLin, L.C.en_US
dc.contributor.authorSakata, R.en_US
dc.date2008zh_TW
dc.date.accessioned2014-06-06T08:14:23Z-
dc.date.available2014-06-06T08:14:23Z-
dc.identifier.issn1011-2367zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/45071-
dc.description.abstractThe aim of this study was to extract chicken leg bone, which is a by-product of industrial poultry processing, using different heating temperatures (80, 90 and 100 degrees C) and durations (5, 10 and 15 min). The pH value, soluble protein content, peptide content and antioxidative properties, including superoxide anion scavenging ability, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability, reducing capacity and inhibitory activity of linoleic acid peroxidation, were measured. The results showed no significant differences (p>0.05) in pH value among all treatments. Decreased soluble protein content and peptide content were observed in chicken leg bone extract obtained under higher heating temperatures (90 or 100 degrees C) and longer heating durations (10 or 15 min). In antioxidative properties, the extracts which were heated at 90 or 100 degrees C for 15 min exhibited significantly higher superoxide anion scavenging ability, DPPI-l free radical scavenging ability, reducing capacity and inhibitory activity of linoleic acid peroxidation (p<0.05).en_US
dc.language.isoen_USzh_TW
dc.relationAsian-Australasian Journal of Animal Sciencesen_US
dc.relation.ispartofseriesAsian-Australasian Journal of Animal Sciences, Volume 21, Issue 12, Page(s) 1815-1820.en_US
dc.subjectBy-producten_US
dc.subjectAntioxidative Activityen_US
dc.subjectChicken Leg Boneen_US
dc.subjectHeating Extracten_US
dc.subjectcarnosineen_US
dc.subjectessenceen_US
dc.subjectpeptidesen_US
dc.subjectmilken_US
dc.subjectbeefen_US
dc.subjectmeaten_US
dc.subjectratsen_US
dc.subjectfoodsen_US
dc.titleThe Effects of Chicken Leg Bone Extract on Antioxidative Properties under Different Heating Conditionen_US
dc.typeJournal Articlezh_TW
Appears in Collections:動物科學系
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