Monitoring of imidazole dipeptides in meat products by capillary zone electrophoresis

Emőke Szerdahelyi, Barbara Csehi, Krisztina Takács, Eszter Korompai, András Nagy, Éva Gelencsér and László Friedrich
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Emőke Szerdahelyi: Department of Biology, Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary
Barbara Csehi: Department of Refrigeration and Livestock Products Technology and
Krisztina Takács: Department of Biology, Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary
Eszter Korompai: Department of Food Chemistry and Nutrition, Faculty of Food Science, Szent István University, Budapest, Hungary
András Nagy: Department of Biology, Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary
Éva Gelencsér: Department of Biology, Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary
László Friedrich: Department of Refrigeration and Livestock Products Technology and

Czech Journal of Food Sciences, 2020, vol. 38, issue 1, 36-42

Abstract: 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 (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:192-2019-cjfs

DOI: 10.17221/192/2019-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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