Abstract
Atsumi Koide Tomoko Yamauchi Kazuko Oba The effects of storage and cooking on the contents of anserine (Ans) and carnosine (Car) and on the DPPH radical-scavenging activity were investigated for broiler (B), Mikawa Red (M) and Nagoya Cochin (K) chicken meat. The contents of Ans and Car in the meat samples within 32 hours post-mortem differed among the breeds and parts of the chicken. The contents of Ans and Car in raw block breast meat remained unchanged after frozen storage at -80°C for 7 days, while those contents in raw ground meat increased. The total contents of Ans and Car in the B and K breast meat remained unchanged after vacuum cooking and boiling (including the boiling liquid), but decreased after microwave cooking, steaming, griddle cooking and deep-fat frying. The DPPH radicalscavenging activity of B meat remained unchanged after vacuum cooking, steaming, boiling and deep-fat frying, decreased after microwave cooking, and increased after griddle cooking. These changes in the activity of K meat were similar to those of B meat.
