市售雞精與其他肉精之一般成分、游離胺基酸與胜肽含量   全文下載

Proximate Composition, Free Amino Acids and Peptides Contents in Commercial Chicken and Other Meat Essences

十種市售肉精包括雞精、牛肉精、貝精與鰻精之水分含量介於91.1與97.5%之間，蛋白質0.6 ~ 7.8%及灰分0.3 ~ 1.7%，蜆精與文蛤精則另含高量肝醣。六種雞精游離胺基酸總量在150至725 mg／100 g之間，其中牛磷酸為主要成分，約佔總量之16~30%，雖然牛肉精之游離胺基酸量在所有產品中最高，其牛磷酸卻僅佔2%，蜆精之牛磷酸亦低，但富含鳥胺酸。甲肌?在雞精中之含量為36 ~ 437 mg／100 g，高於肌?之8 ~ 162 mg／100 g，而前者在牛肉精中則遠低於後者，此兩種雙胜?在貝精中未被檢出，而鰻精亦僅含微量肌?，另一雙胜?之異甲肌?則僅在一雞精中被發現。低分子量胜?類之組成胺基酸總量在雞精中為1,187至3,296 mg／100 g，較各產品所含之總游離胺基酸高，兩種貝精所含胜?類量遠低於其他產品，而文蛤精且為胜?量低於游離胺基酸之唯一產品。"

Ten commercial meat essences of chicken, beef, clam and eel contained the moisture ranged from 91.1 to 97.5%, protein from 0.6 to 7.8%, and ash from 0.3 to 1.7%. Freshwater clam and hard clam essences had a much higher level of glycogen than other products. The total amount of free amino acids (FAA) in six chicken essences varied from 150 to 725 mg/100 g. Taurine was the dominant FAA and accounted for 16~30% of the total FAA. Though beef essence had the highest level of total FAA among ten products, its taurine was accounted for only about 2%. Taurine in freshwater clam essence was also very low, but a high level of ornithine was found. Anserine in six chicken essences, ranging from 36 to 437 mg/100 g, was higher than carnosine, ranging from 8 to 162 mg/100 g. In beef essence, however, anserine was far less than carnosine. These dipeptides in both clam essences were not detectable, and only a small amount of carnosine was present in eel essence. Another dipeptide, balenine, was found only in a chicken essence. The amount of low-molecularweight peptides in chicken essences, ranged from 1,187 to 3,296 mg/100 g, was more than the level of FAA in each product. Both clam essences contained a much lower amount of small peptides than other products. Consequently, hard clam essence was the only product with lower level of peptides than its FAA. 十種市售肉精包括雞精、牛肉精、貝精與鰻精之水分含量介於91.1與97.5%之間，蛋白質0.6 ～ 7.8%及灰分0.3 ～ 1.7%，蜆精與文蛤精則另含高量肝醣。六種雞精游離胺基酸總量在150至725 mg／100 g之間，其中牛磷酸為主要成分，約佔總量之16～30%，雖然牛肉精之游離胺基酸量在所有產品中最高，其牛磷酸卻僅佔2%，蜆精之牛磷酸亦低，但富含鳥胺酸。甲肌肽在雞精中之含量為36 ～ 437 mg／100 g，高於肌肽之8 ～ 162 mg／100 g，而前者在牛肉精中則遠低於後者，此兩種雙胜肽在貝精中未被檢出，而鰻精亦僅含微量肌肽，另一雙胜肽之異甲肌肽則僅在一雞精中被發現。低分子量胜肽類之組成胺基酸總量在雞精中為1,187至3,296 mg／100 g，較各產品所含之總游離胺基酸高，兩種貝精所含胜肽類量遠低於其他產品，而文蛤精且為胜肽量低於游離胺基酸之唯一產品。