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Methylated amino acids as indices in meat products
Author(s) -
RANGELEY W. R. D.,
LAWRIE R. A.
Publication year - 1977
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1977.tb00081.x
Subject(s) - flesh , food science , amino acid , fish <actinopterygii> , chemistry , lean meat , biochemistry , biology , fishery
Summary The content of protein‐bound 3‐methylhistidine (in relation to total nitrogen) was determined in a number of proteins. the titre was higher in chicken and turkey, lower in clupeine and elasmobranch fish, than the value hitherto found to be characteristic of mammalian flesh. 3‐methylhistidine was present in offal in which muscular tissue was a minor constituent. the amino acid was absent from products fabricated from non‐meat proteins; but N E ‐methyllysine was found in some of these. Certain meat products contain substances which interfered with the determination of 3‐methylhistidine. This difficulty was overcome by prior dialysis and solvent extraction, permitting the use of the 3‐methylhistidine titre to evaluate lean meat content.