Camosine Content and Antioxidant Activities of Pre-cooked Beef Juice with Different Treatments
ZOU Zheng-lin;KING Zi-xin;ZHU Qiu-jin
1. Department of Food Science, School of Life Science, Guizhou University, Guiyang 550025, China；2. National Agricultural Beef
Processing Technology Research and Development Sub-Centre, Huishui 550600, China；3. Qingdao Runde Biotechnology Co. Ltd.,
Qingdao 266427, China；4. Food Science and Engineering Research Center, Guizhou University, Guiyang 550025, China
Abstract：The objective of this study was to determine carnosine contents, DPPH free radical scavenging activities and antisinglet
oxygen activities of different treatment products of pre-cooked beef juice as the main byproduct of processing cooked
beef products. The results indicated that carnosine standard solution had significant DPPH free radical scavenging ability over
the concentration of 10－100 mmol/L (P ＜0.05) with a highly positive correlation between carnosine concentration and DPPH
free radical scavenging rate (r = 0.9958). Pre-cooked beef juice had a strong scavenging effect against DPPH free radicals. The DPPH
free radical scavenging rate of its ultrafiltration fraction with a molecular weight of less than 500 u was highly positively
correlated with the concentration (r = 0.9995). Meanwhile, a highly positive correlation (r = 0.9641) was observed between the
DPPH free radical scavenging rate and concentration of deionized pre-cooked beef juice. The apparent antioxidant rate and
carnosine concentration in pre-cooked beef juice displayed a very highly positive correlation. The fraction with a molecular
weight of less than 500 u exhibited a correlation coefficient of 0.9977, of which the apparent antioxidant rate was smaller than
sequentially that of carnosine standard solution, vitamin C and tea polyphenols. These findings demonstrate that pre-cooked
beef juice is rich in other antioxidant components besides carnosine and has more powerful antioxidant effect than carnosine
standard solution.
邹政霖；邢子鑫；朱秋劲. 不同处理牛肉预煮汁中肌肽含量与抗氧化研究[J]. 肉类研究, 2011, 25(8): 12-16.
ZOU Zheng-lin;KING Zi-xin;ZHU Qiu-jin. Camosine Content and Antioxidant Activities of Pre-cooked Beef Juice with Different Treatments. Meat Research, 2011, 25(8): 12-16.
2011, Vol. 25 
