scholarly journals Identification of Taste-Active Components in the Chicken Meat Extract by Omission Test-Involvement of Glutamic Acid, IMP and Potassium lon

1995 ◽  
Vol 66 (1) ◽  
pp. 43-51
Author(s):  
Shinobu FUJIMURA ◽  
Syusaku KAWANO ◽  
Hidenori KOGA ◽  
Hiromi TAKEDA ◽  
Motoni KADOWAKI ◽  
...  
Keyword(s):  
Glutamic Acid ◽  
Chicken Meat ◽  
Active Components ◽  
Meat Extract

scholarly journals Role of Taste-Active Components, Glutamic Acid, 5'-lnosinic Acid and Potassium lon in Taste of Chicken Meat Extract

1996 ◽  
Vol 67 (5) ◽  
pp. 423-429 ◽  
Author(s):  
Shinobu FUJIMURA ◽  
Hidenori KOGA ◽  
Hiromi TAKEDA ◽  
Naoko TONE ◽  
Motoni KADOWAKI ◽  
...  
Keyword(s):  
Glutamic Acid ◽  
Chicken Meat ◽  
Active Components ◽  
Meat Extract

Quality Characteristics of Breast and Thigh Chicken Meat from Free- Range System: Comparative Antioxidant Profile of Indigenous and Improved Germplasm

2020 ◽  
Author(s):  
Renuka Sehrawat ◽  
Rekha Sharma ◽  
Sonika Ahlawat ◽  
Vivek Sharma ◽  
M.S. Thakur ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Environmental Sustainability ◽  
Radical Scavenging ◽  
Qualitative Evaluation ◽  
Chicken Meat ◽  
Poultry Production ◽  
Antioxidant Power ◽  
Meat Extract ◽  
Metal Chelating

Background: New chicken breeds are being evolved for backyard rural poultry production to overcome the slow growth, late sexual maturity and poor production of indigenous breeds. However, autochthonous poultry is epitomized for quality attributes of their products. With this in mind, the present study for the first time explored the antioxidant capacity of meat obtained from a unique Indian chicken, Kadaknath and a synthetic breed of poultry, Jabalpur colour (JBC). Methods: During the period 2018-2020, breast and thigh meat were collected from chickens (n=20/ group) at their commercial slaughter age (20 weeks). Meat extract was used for qualitative evaluation. Antioxidant activity was explored using five well established in vitro methods testing for different antioxidant mechanisms. Result: Both, Kadaknath and JBC meat was proteinaceous with higher protein concentration (g/100 g of wet weight) in the breast (Kadaknath, 25.21±0.31 and JBC, 25.65±0.39) than the thigh (Kadaknath, 19.98±0.29 and JBC, 19.04±0.23). Both the groups exhibited antioxidant capacity in all the assays. They showed good radical scavenging for ABTS and DPPH free radicals. Superiority of Kadaknath meat was ascertained unequivocally by the three assays viz. Ferric reducing antioxidant power (FRAP), lipid oxidation inhibition (TBARS) and metal chelating capacity. FRAP values (mM Fe2+/g of tissue) were 26.97±0.37 and 33.85±0.47 (Kadaknath) and 22.84±0.25 and 26.82±0.36 (JBC) for breast and thigh, respectively. Similarly, Kadaknath meat was more potent (% inhibition) iron chelator (breast, 62.71±0.99 and thigh, 75.07±0.98) in comparison to the JBC (breast, 46.30±2.36 and thigh, 63.12±1.87). Breast meat had better scavenging capacity than the thigh except in FRAP and metal chelating assays. Results provide insight into the antioxidant potential of backyard poultry germplasm thus, laying foundation for developing marketing strategies targeting consumers interested in nutritional quality, animal welfare and environmental sustainability. Furthermore, baseline data has been generated for studying medicinal properties attributed to the black chicken meat of Kadaknath.

scholarly journals Food Applications of Monosodium Glutamate Salt Produced from Bacillus subtilis EN3A1-P19U7

2017 ◽  
Vol 14 (1) ◽  
pp. 32-38
Author(s):  
Baghdad Science Journal
Keyword(s):  
Bacillus Subtilis ◽  
Glutamic Acid ◽  
Sensory Evaluation ◽  
Monosodium Glutamate ◽  
Chicken Meat ◽  
Chicken Broth ◽  
Significant Difference ◽  
Genetically Improved ◽  
Food Applications

The aim of this study was to get monosodium glutamate (MSG) flavor, which was obtained from glutamic acid, that produced from local isolated from Bacillus subtilis EN3A1-P19U7 which genetically improved, from Bacillus subtilis EN3A1-P19U7, and applied in sausage chicken meat, mayonnaise and vegetable and lentil soup, it has been added MSG product in this study at different concentrations with the use of chicken broth cubes (Maggi) as a commercial flavor for comparison, and it was conducted sensory evaluation of these products and found that the addition of MSG product this study at the level of 0.6% to the sausage chicken and 0.6% to the mayonnaise and 0.15% to the vegetable and lentil soup, the results of sensory evaluation show not significant difference (P?0.05) with the same samples containing 2% of Maggi.

scholarly journals Hypoglycemic Action of Chicken Meat Extract in Type-2 Diabetic KKAy Mice and GK Rats

2009 ◽  
Vol 73 (12) ◽  
pp. 2583-2588 ◽  
Author(s):  
Meng-Kwoon SIM ◽  
Yong-Chiat WONG ◽  
Xiao-Guang XU ◽  
Sai-Zhen SIM ◽  
Daniel TSI
Keyword(s):  
Chicken Meat ◽  
Meat Extract ◽  
Gk Rats ◽  
Kkay Mice ◽  
Hypoglycemic Action ◽  
Type 2 Diabetic

scholarly journals Identification of the Non-Volatile Taste-Active Components in Crab Sauce

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 324 ◽  
Author(s):  
Liu ◽  
Xia ◽  
Wang ◽  
Chen
Keyword(s):  
Amino Acids ◽  
Synergistic Effect ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
High Efficiency ◽  
Monosodium Glutamate ◽  
Guanosine Monophosphate ◽  
Active Components ◽  
Umami Taste ◽  
Coastal Cities

Crab sauce is a traditional umami seasoning in the coastal cities in South East China. The putative non-volatile taste-active components in crab sauce were measured, and their impacts on the taste were evaluated on the basis of the taste activity value (TAV), omission test, addition test and equivalent umami concentration (EUC). The EUC used to evaluate the synergistic effect of the flavor nucleotides and umami amino acids was 19.3 g monosodium glutamate (MSG)/100 mL, which illuminated that crab sauce had a very intense umami taste. The key non-volatile taste-active components in crab sauce demonstrated by the omission test and addition test were glutamic acid (Glu), aspartic acid (Asp), glycine (Gly), alanine (Ala), lysine (Lys), histidine (His), 5′-inosine monophosphate (IMP), 5′-guanosine monophosphate (GMP), NaCl, KCl, serine (Ser) and valine (Val), and most of these components also had a higher TAV. So, the TAV could be a high-efficiency tool to predict the taste-active components, and the TAV combined with the omission test and addition test could be a very useful method to determine the taste-active components in crab sauce.

scholarly journals The enhancing effects of a chicken-meat extract on serum Ig concentrations in normal and scalded animals

2005 ◽  
Vol 94 (1) ◽  
pp. 51-55 ◽  
Author(s):  
Yan Chun Man ◽  
Chung Wai Yee ◽  
Wong Kwok Shing ◽  
Tang Pak Lai ◽  
Wan Koon Ching ◽  
...  
Keyword(s):  
Immune Function ◽  
Total Body Surface Area ◽  
Chicken Meat ◽  
Control Group ◽  
Meat Extract ◽  
Serum Igg ◽  
Force Feeding ◽  
Total Body ◽  
Level Of Significance ◽  
Igg Level

The aim of the study was to investigate the effects of a chicken-meat extract known as Essence of Chicken (EOC) on immune function in a normal and scalded animal model. In this experimental study, 120 rats were randomly allocated into three groups: a SHAM group (inflicted with a sham wound), a BURN group (inflicted with a full-thickness scald wound covering 30 % of total body surface area) and a CONTROL group. Rats in the SHAM and BURN groups were further divided into normal saline (NS)-fed and EOC-fed groups. They were fed by force-feeding with a feeding needle and blood samples were taken from each group on days 1, 8, 15 and 22 postburn. Serum IgG, IgA and IgM concentrations were determined by ELISA and the results of the EOC-fed and NS-fed cohorts of both the SHAM and BURN groups were compared. The level of significance was set atP<0·05. Serum IgG level of both SHAM-EOC and BURN-EOC cohorts showed significant elevation on day 8. IgA exhibited a significant increase in the SHAM-EOC group on day 15 and in the BURN-EOC group on day 22. A significant increase of IgM level was found on days 1 and 22 for the SHAM-EOC group and on day 15 for the BURN-EOC group. Conclusively, EOC was shown to have an enhancing effect on serum Ig levels for both normal and tissue-stressed rats. It is suggested that EOC may help improve immune function when the immune system is at normal status or when it faces a challenge.

scholarly journals Cardiovascular actions of chicken-meat extract in normo- and hypertensive rats

2001 ◽  
Vol 86 (1) ◽  
pp. 97-103 ◽  
Author(s):  
Meng-Kwoon Slim
Keyword(s):  
Cardiac Hypertrophy ◽  
Treatment Period ◽  
Chicken Meat ◽  
Oral Feeding ◽  
Hypertensive Rats ◽  
Meat Extract ◽  
Cardiovascular Actions ◽  
Age Related ◽  
Related Development ◽  
Experimentally Induced

The cardiovascular actions of a commercial chicken-meat extract known as Brand's Essence of Chicken (Cerebos Pacific Ltd, Singapore; BEC) were investigated in normo- and hypertensive rats. The spontaneously-hypertensive rat (SHR), Wistar Kyoto rat (WKY) and Sprague Dawley rat (SD) were used. The effect of oral feeding of BEC on hypertension, cardiac hypertrophy and arteriosclerosis in these animals was studied. The data showed the following effects of oral feeding of BEC: (1) feeding for 30 d did not affect the blood pressure and heart rate (determined telemetrically) of adult SHR and WKY; (2) feeding for 90 d did not affect the development of hypertension in 1-month-old prehypertensive SHR; (3) feeding for 4 d dose-dependently (0·2–3·2 ml/kg per d) attenuated cardiac hypertrophy in experimentally-induced (coarctation of the abdominal aorta) cardiac hypertrophic SD; (4) feeding to 1-month-old prehypertensive SHR for 11 months did not affect the age-related development of hypertension in this animal; (5) there was significant attenuation of the age-related development of hypertension (determined by tail-cuff plethysmography) in the WKY (P=0·011) when the animals drank an average of 7·5 ml BEC/kg body weight per d, measured during the last 2 months of the 11-month treatment period; (6) there was chronic, as in the previous treatment, attenuation of the age-related development of cardiac hypertrophy and arteriosclerosis (quantified morphometrically) in the SHR when the animals drank an average of 2·4 ml BEC/kg per d, measured during the last 2 months of the 11-month treatment period. A parallel study using laboratory-prepared chicken-meat and pork extracts showed that the former, but not the latter, attenuated cardiac hypertrophy in experimentally-induced cardiac hypertrophic SD. These findings, showing that chicken-meat extract (both BEC and laboratory prepared) could have anti-cardiac hypertrophic, anti-hypertensive and anti-arteriosclerotic actions, were unexpected and provoking, and would challenge nutritional scientists with an interest in meat consumption and cardiovascular diseases.

scholarly journals Availability of iron from chicken meat and liver given to rats

1983 ◽  
Vol 50 (3) ◽  
pp. 511-520 ◽  
Author(s):  
Funke E. Bogunjoko ◽  
R. J. Neale ◽  
D. A. Ledward
Keyword(s):  
Gastrointestinal Tract ◽  
Time Course ◽  
Chelating Agents ◽  
Synergistic Effects ◽  
Gel Filtration ◽  
Chicken Meat ◽  
Soluble Extract ◽  
Breast Meat ◽  
Meat Extract ◽  
Stomach Emptying

1. The concentration and distribution of iron in 59Fe-labelled chicken leg and breast meat and liver were determined by gel filtration. In all samples approximately 50% of the Fe was insoluble (haemosiderin) and the haemoproteins (haemoglobin and myoglobin) constituted from 15% (liver) to 25% (leg meat) of the total Fe. Ferritin accounted for from 12% (leg meat) to 27% (liver) of the total Fe.2. A technique was developed which enabled the time-course of the passage of 59Fe-labelled whole and fractionated meat and liver through the gastrointestinal tract of Fe-replete and Fe-deficient rats to be followed and it was found that the rate of stomach emptying appeared to be a function of the viscosity of the meal. In Fe-replete rats approximately 71% of a meal of raw chicken meat had left the stomach within 1 h of administration and by 2 h the stomach was almost empty and much of the unabsorbed 59Fe was in the ileum. By 4 h the ileum and colon contained almost equal amounts of 59Fe. Between different test meals there were only slight differences in gastrointestinal distribution and these reflected the different rates of stomach emptying.3. Stomach emptying was slower in Fe-deficient compared with Fe-replete rats.4. In Fe-replete, but not Fe-deficient, rats it was found that the amount of 59Fe lost (absorbed) from the gastrointestinal tract 2 h after administration of a test meal was not significantly different from the value found using a 7 d faecal collection technique.5. Comparison of the 2 h absorption values for several test meals indicated that 59Fe absorption from raw whole meat was significantly higher than from the soluble extract and the residue after extraction (haemosiderin).6. Heat treatment caused a significant decrease in the absorption of Fe in whole meat and the soluble meat extract but a significant increase in the liver absorption values. It is suggested that denatured haemoproteins are less available for absorption than their native forms but that heating increases the availability of the Fe of haemosiderin or ferritin or both.7. Isolated muscle ferritin was poorly absorbed but on the addition of excess bovine serum albumin the absorption of the Fe was markedly increased.8. It is concluded that, to estimate the Fe availability of a food such as chicken meat or liver one must not only take account of the concentration and type of each Fe-containing compound present but also such factors as their possible synergistic effects, the presence of chelating agents, the extent of cooking and the concentration and type of proteinaceous digestion products.

Sign in / Sign up

Export Citation Format

Share Document