Effect of Retort Processing and Storage on Imidazole Dipeptide Content of Chicken Meat

Abstract

We analyzed the contents of anserine, carnosine, and balenine in domestic broiler chicken, and investigated the effects of retort processing and the storage period on the total imidazole dipeptide content of chicken breast tenders. Amino acid analysis indicated the breast tenders to contain 752mg of anserine, 290mg of carnosine, and 6mg of balenine per 100g of meat. After heat processing for 30 min at 100-130°C, the total imidazole dipeptide content in breast tender meat contained in retort pouches with 0.5% (w/v) NaCl solution was approximately the same, regardless of heating temperature. The total imidazole dipeptide content after retort processing at 121°Cfor 30 min did not change after storage at normal temperature for 1 year. Our study demonstrated that this method was useful for retaining the total imidazole dipeptide content of chicken meat.