Czech J. Food Sci., 2020, 38(1):36-42 | DOI: 10.17221/192/2019-CJFS

Monitoring of imidazole dipeptides in meat products by capillary zone electrophoresisOriginal Paper

Emőke Szerdahelyi1, Barbara Csehi*,2, Krisztina Takács1, Eszter Korompai3, András Nagy1, Éva Gelencsér1, László Friedrich2
1 Department of Biology, Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary
2 Department of Refrigeration and Livestock Products Technology and
3 Department of Food Chemistry and Nutrition, Faculty of Food Science, Szent István University, Budapest, Hungary

Abstract: A simple capillary zone electrophoretic technique (CZE) was developed for the determination of carnosine and anserine, and the main analytical performance characteristics were determined. The method was used for an analysis of raw meat samples, heat treated as well as high hydrostatic pressure (HHP) treated meat samples, and various meat products. The effect of heat treatment (10 min at 75 °C and 45 min at 90 °C) and HHP (100-600 MPa, 5 min) was investigated on pork longissimus thoracis muscle samples. With the exception of the milder heat treatment a slight decrease was detected in dipeptide contents of treated samples, but significant differences (P < 0.05) were not observed under any treatment. Thirty-two meat-based food products were also analysed. Imidazole dipeptides were detectable in all of them. The poultry products showed a characteristically low carnosine/anserine ratio. The data obtained were consistent with the food label information.

Keywords: carnosine; anserine; heat treatment; high hydrostatic pressure; meat products

Published: February 29, 2020  Show citation

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Szerdahelyi E, Csehi B, Takács K, Korompai E, Nagy A, Gelencsér É, Friedrich L. Monitoring of imidazole dipeptides in meat products by capillary zone electrophoresis. Czech J. Food Sci. 2020;38(1):36-42. doi: 10.17221/192/2019-CJFS.
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