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|標題:||The Effects of Chicken Leg Bone Extract on Antioxidative Properties under Different Heating Condition||作者:||Cheng, F.Y.
|關鍵字:||By-product;Antioxidative Activity;Chicken Leg Bone;Heating Extract;carnosine;essence;peptides;milk;beef;meat;rats;foods||Project:||Asian-Australasian Journal of Animal Sciences||期刊/報告no：:||Asian-Australasian Journal of Animal Sciences, Volume 21, Issue 12, Page(s) 1815-1820.||摘要:||
The 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).
|Appears in Collections:||動物科學系|
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