Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Correlation between Meat Color and L-Carnitine Content in Livestock Meats

  • Fan, Jiang Ping (Department of Food Science and Technology, College of Natural Resources, Yeungnam University) ;
  • Kim, Dong-Yeop (Department of Food Science and Technology, College of Natural Resources, Yeungnam University) ;
  • Han, Gi-Dong (Department of Food Science and Technology, College of Natural Resources, Yeungnam University)
  • Published : 2009.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the correlation between color of redness and L-carnitine content in meats was investigated using microplate enzymatic assays. The L-carnitine levels and its storage stabilities of domestic and imported livestock products in Korean markets were also studied. The results showed a high correlation (r=0.9764) between L-carnitine content and redness values of homogenized meat solution. Korean native cattle ('Hanwoo') meat showed the highest L-carnitine content ($3.64{\pm}0.14{\mu}mol/g$) in meat samples analyzed in this study. The L-carnitine level of the meats decreases during periods of storage in cold and freezing conditions, and the level of decrease was more significant at $4^{\circ}C$ than at $-20^{\circ}C$, which suggests that the storage stability of L-camitine is related to its storage temperature. This study gives reliable data about correlation between meat color of redness and L-carnitine content, and gives useful information to determine the characteristics of 'Hanwoo'.

Keywords

References

  1. Jogi U Hsiao YS, Tong L. Structure and function of carnitine acyltransferases. Ann. NY Acad. Sci. 1033: 17-29 (2004) https://doi.org/10.1196/annals.1320.002
  2. Calvani M, Peluso G. The role of carnitine system in maintaining muscle homeostasis. Basic Appl. Myol. 13: 105-120 (2003)
  3. Fan JP, Kim HS, Han GD. Induction of apoptosis by L-camitine through regulation of two main pathways in Hepalclc 7 cells. Amino Acids 36: 365-372 (2009) https://doi.org/10.1007/s00726-008-0093-y
  4. Seline K, Johein H. The determination of L-carnitine in several food samples. Food Chem. 105: 793-804 (2007) https://doi.org/10.1016/j.foodchem.2007.01.058
  5. Bremer J. Carnitine-metabolism and functions. Physiol. Rev. 63:1420-1480 (1983) https://doi.org/10.1152/physrev.1983.63.4.1420
  6. Shimada K, Sakuma Y, Wakamatsu J, Fukushima M, Sekikawa M, Kuchida K, Mikami M. Species and muscle differences in Lcarnitine levels in skeletal muscles based on a new simple assay. Meat Sci. 68: 357-362 (2004) https://doi.org/10.1016/j.meatsci.2004.04.003
  7. Alhomida AS, Duhaiman AS, AI-Jafari AA, Junaid MA. Determination of L-carnitine, acylcarnitine, and total carnitine levels in plasma and tissues of camel (Camelus dromedarius). Comp. Biochem. Phys. B 111:441-445 (1995) https://doi.org/10.1016/0305-0491(95)00014-Y
  8. Tada M, Sugiyama S, Ozawa T. Carnitine contents in various foods. J. Jpn. Soc. Nutr. Food Sci. 37: 13-17 (1984) https://doi.org/10.4327/jsnfs.37.13
  9. Leibovitz B, Mueller J. Carnitine. J. Opt. Nutr. 2: 90-109 (1993)
  10. Prieto JA, Andrade F, Aldamiz-Echevarria L, Sanjurjo P. Determination of free and total carnitine in plasma by an enzymatic reaction and spectrophotometric quantitation spectrophotometric determination of carnitine. Clin. Biochem. 39: 1022-1027 (2006) https://doi.org/10.1016/j.clinbiochem.2006.06.005
  11. Huang ZH, Gage DA, Bieber LL, Sweeley CC. Analysis of acylcanitines as their N-demethylated easter derivatives by gas chromatography chemical ionization mass spectrometry. Anal. Biochem. 199: 98-105 (1991) https://doi.org/10.1016/0003-2697(91)90275-X
  12. Vernez L, Wenk M, Krahenbuhl S. Determination of carnitine and acylcarnitines in plasma by high-performance liquid chromatography/electrospray ionization ion trap tandem mass spectrometry. Rapid Commun. Mass Sp. 18: 1233-1238 (2004) https://doi.org/10.1002/rcm.1470
  13. McEntyre CJ, Lever M, Storer MK. A high performance liquid chromatographic method for the measurement of total carnitine in human plasma and urine. Clin. Chim. Acta 344: 123-130 (2004) https://doi.org/10.1016/j.cccn.2004.02.010
  14. Minkler PE, Ingalls ST, Hoppel CL. Strategy for the isolation, derivatization, chromatographic separation, and detection of carnitine and acylcarnitines. Anal. Chem. 77: 1448-1457 (2005) https://doi.org/10.1021/ac0487810
  15. McGarry JD, Foster DW. An improved and simplified radioisotopic assay for the determination of free and esterified carnitine. J. Lipid Res.17: 277-281 (1976)
  16. De Sousa C, English NR, Stacey TE, Chalmers RA. Measurement of L-carnitine and acylcarnitines in body fluids and tissues in children and in adults. Clin. Chim. Acta 187: 317-328 (1990) https://doi.org/10.1016/0009-8981(90)90117-B
  17. Indyk HE, Woollard DC. Enzymatic determination of free camitine in milk and infant formulas. J. AOAC lnt. 78: 69-74 (1995)
  18. Wainwright MS, Kohli R, Whitington PF, Chace DH. Camitine treatment inhibits increases in cerebral camitine esters and glutamate detected by mass spectrometry after hypoxia-ischemia in newborn rats. Stroke 37: 524-530 (2006) https://doi.org/10.1161/01.STR.0000198892.15269.f7
  19. Vermeir S, Nicolai BM, Jans K, Maes G, Lammertyn J. High-throughput microplate enzymatic assays for fast sugar and acid quantification in apple and tomato. J. Agr. Food Chem. 55: 3240-3248 (2007) https://doi.org/10.1021/jf0637022
  20. Xia LJ, Folkers K. Improved methodology to assay carnitine and levels of free and total carnitine in human plasma. Biochem. Bioph. Res. Co. 176: 1617-1623 (1991) https://doi.org/10.1016/0006-291X(91)90473-K
  21. Lee SK, Kim YS, Kim JY, Song YH. Effect of muscle pH and display conditions on surface color in 'Hanwoo' (Korean native cattle) beef. Asian Austral. J. Anim. Sci. 14: 365-371 (2001)
  22. Forrest JC, Aberle ED, Hedrick HB, Judge MX, Merkel RA. Principles of Meat Science. W.H. Freeman and Co., New York, NY, USA. pp.178-183 (1975)
  23. Karol Krzywicki. The determination of haem pigments in meat. Meat Sci. 7: 29-36 (1982) https://doi.org/10.1016/0309-1740(82)90095-X
  24. Mitchell ME. Camitine metabolism in human subjects. I. Normal metabolism. Am. J. Clin. Nutr. 31: 293-306 (1978) https://doi.org/10.1093/ajcn/31.2.293
  25. Pearson AM, Yong RB. Skeletal muscle fiber types. pp. 235-265. In: Muscle and Meat Biochemistry. Academic Press, New York, NY, USA (1989)
  26. Zhu LG, Brewer MS. Discoloration of fresh pork as related to muscle and disply conditions. J. Food Sci. 63: 763-767 (1998) https://doi.org/10.1111/j.1365-2621.1998.tb17895.x
  27. Koohmaraie M. The role of Ca(2+)-dependent proteases (calpains) in post mortem proteolysis and meat tenderness. Biochimie 74: 239-245 (1992) https://doi.org/10.1016/0300-9084(92)90122-U