Komponen Bioaktif Dalam Daging dan Sifat Fungsionalnya: Sebuah Kajian Pustaka

Khothibul Umam Al Awwaly, Suharjono Triatmojo, Yuny Erwanto, Wayan Tunas Artama

Abstract


Consumer awareness in meat and meat products is generally recognized as a good source of food, with high biological value protein, B group vitamins, minerals and minor elements like several other bioactive compounds that are beneficial to the human body. But in many cases, a processing error is affecting the bioactive compounds of functional foods and consumer impression are relatively negative to some levels of substances in meat such as fat, cholesterol, saturated fatty acids, salt and other substances, which however also involves a diseases of western society such as cardiovascular diseases, respiratory, carcinogenesis, obesity, impaired immune system and accelerate the aging process. Hence there is a need for adequate information related to favorable nutritional value of meat that has not been widely disclosed. Bioactive components in the meat can be anserin, karnosin and bioactive peptides. The generation of bioactive components in the meat in the form of bioactive peptides can be done in three ways: (1) aging or storage of meat, (2) meat fermentation, and (3) the enzyme treatment. Functional properties of bioactive components in meat varies greatly as an antioxidant, antihypertensive, antimicrobial, anticancer and immunomodulatory.

Keywords


meat; bioactive peptide; functional properties; antioxidant

Full Text:

PDF

References


Arihara, K., 2006. Strategies for designing novel functional meat products. Meat Sci. 74:219-229

Arihara, K dan Ohata, M., 2008. Bioactive compounds in meat. In F. Toldra (Ed) Meat Biotechnology, Springer Science + Business Media, LLC London. Pp 231-249.

Chan, Kim M., Eric A. Decker, Cameron Feustman, 1994. Endogenous skeletal muscle antioxidants. Abstract. Critical Rev. Food Sci and Nutrit, 34 (4): 403-426.

Donatus, I.A., 1994. Antaraksi kurkumin dengan parasetamol: kajian terhadap aspek farmakologi perubahan hayati. Disertasi Fakultas Pascasarjana UGM. Yogyakarta.

Dziuba, J., Minkiewicz P., Plitnik K., 1996. Chicken meat protein as potential precursors of bioactive peptides. Polish J. Of Nutrit Sci. 5 (4): 85-96.

Fadda, S., G. Oliver and G. Vignolo, 2002. Protein degradation by Lactobacillus plantarum and Lactobacillus casei in a sausage model system. J. Food Sci. 67 (3):1179-1183.

Gordon, M.H., 2001. Measuring antioxidant activity. Dalam Jan Pokorny, Nedyalka, Yanishlieva-Maslarova and Michael Gordon (ed). Antioxidant in Food, Practical Application. Woodhead Publishing Ltd. London.

Haque, E., dan Chand, R., 2006. Milk Protein Derived Bioactive peptides. http://www.dairyscience.info/bi o-peptides.htm Diakses 20 November 2011.

Haug, A., R. Rodbotten, L.T. Mydland, O.A. Christopherse. 2008. Increased broiler muscle carnosine and anserine following histidine supplementation of commercial broiler feed concentrate. Acta Agriculturae Scandinavica, Section A – Animal Science. 58(2):71-77.

Hoffman, M., Waszkiewicz-Robak, B., and Swiderski, F., 2010. Functional Food of animal origin. Meat and meat products. Nauka Przyr. Technol. 4 (5):113.

Intarapichet, K.O. and B. Maikhunthod, 2005. Genotype and gender differences in carnosine extract and antioxidant activities of chicken breast and thigh meats. Abstract. Meat Sci. 634-642.

Islam, M.N., M.N. Alam, M.R. Amin, and D.C. Roy, 2010. Effect of sun drying on the composition and shelf life of Goat Meat (Capra aegagrus hircus). Res. Pub. J. 4 (2):114-123.

Iwaniak, A and B. Dziuba, 2009. Motif with potential physiological activity in food proteins-biopep database. Acta Sci. Pol. Technol. Aliment. 8 (3):59-85.

Jimenez-Colmenero, F., Caraballo, J., and Cofrades, S., 2003. Healthier meat and meat products: their role as functional foods. Meat Sci. 59:5-13.

Kim S.W., Ronald, D.M., Yu-Long and G. Wu., 2007. Functional amino acids and fatty acids for enhancing production performance of sows and piglets. Asian-Aust. J. Anim. Sci. 20 (2):295-306.

Kubomora, D., Y. Matahira, A. Masui, H. Matsuda, 2009. Intestinal absorption and blood clearance of L-histidine-related compounds after ingestion of anserine in human and comparison to anserinecontaining diets. Abstract. J. Agric. Food Chem. 57 (5):17811785.

Lukman, H., 1995. Perbedaan karakteristik daging, karkas dan sifat olahannya antara itik afkir dan ayam petelur afkir. PPS IPB. Bogor.

Mine, Y and F. Shahidi, 2006. Nutraceutical proteins and peptides in health and disease. CRC Press. Boca Raton.

Nollet, L.M.L and F. Toldra, 2006. Advanced Technologies for Meat Processing. CRC Press. Boca Raton.

Naveena, B.M., Sen, A.R. and Kondaiah, N., 2010. Ensuring activity and Bioavailability. Nutritive value. Fleisch wirtschaft Int. 25 (4):2128.

Okarini, I.A., Harmiati, I.A.A dan Kartini, A.A.S.P., 2003. Effect of yoghurt on drinking water towards physical, chemical, microbiological and organoleptic characteristics of broiler meat. In Proceeding International Conference on Functional and Health Food Market, technology and Health Benefit. Gadjah Mada

University. Yogyakarta.

Okarini, I.A., 2010. Functional of lactic acid bacteria on broiler breast meat. International Seminar on prospect and Challenges of Animal Production in Developing Countries in the 21st Century, Faculty of Animal husbandry, University of Brawijaya, Malang. 23-25 March 2010.

Ondetti, M.A., dan Cushman, D.W., 1982. Enzymes of the Reninangiotensin system and their inhibitors. Annual Review Biochemistry. 51:283-308.

Purnomo, H., 2010. Modern Technology in Livestock Products Processing – An overview. International Seminar on Prospects and Challenges of Animal Production in

Developing Countries in the 21st Century, Faculty of Animal husbandry, University of Brawijaya, Malang. 23-25 March 2010.

Saiga, A., S. Tanabe and T. Nishimura, 2003. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J. Agric. Food. Chem. 51:3661-3667.

Saiga, A., Tomoyuki, O., T. Makiara, S. Katsuda, F. Morimatsu and T. Mishimura, 2006. Action mechanism of an angiotensin-Iconverting enzyme inhibitor peptide derived from chicken breast muscle. J. Agric. Food Chem. 54 (3):942-945.

Sukamto, 2008. Eksplorasi Fraksi Globulin 7S dan 11S Komak (Dolichos lablab) dan Interaksinya dengan Gum Xanthan. Disertasi Program Pascasarjana Fakultas Pertanian Universitas Brawijaya. Malang.

Sun, W., Zhao H, Zhao Q, Zhao M, Yang B, Wu N and Qian Y., 2009. Structural characteristics of peptides extracted from cantonese sausage during drying and their antioxidant activities. Abstract. Innovative Food Sci. & Emer. Tech. 10 (4):558-563.

Teltathum, T and S. Meckchay, 2009. Proteome changes in thai indigenous chicken muscle during growth period. Int. J. Biol. Sci. 5 (7):679-685.

Teltathum, T and S. Meckchay, 2010. Relationships between pectoralis muscle proteomes and shear force in thai indigenous chicken meat. Kasetsart J. Nat. Sci. 44:53-60.

Toldra, F., 2010. Innovation for healthier processed meats. International Conference on Food Innovation – Foodinnova 2010, Valencia (Spain), 25-29 October 2010.

Tomonaga, S., T. Hayakawa, H. Yamane, H. Maemura, M. Sato, Y. Takahata, F. Morimatsu and M. Furuse, 2007. Oral administration of chicken breast extract increase brain carnosine and anserine concentrations in rats. Abstract. Nutrit. Neurosci. 10(3&4):181-186.

Vass, N., Czegledi, L and Javor, A., 2008. Significance of Functional Foods of animal origin in human health. Lucrari stiinfice zootechnie si biotechnologie 41 (2):263-270.

Vastag, Z., Popovic, L., Popovic, S., Petrovic, L. and Pericin, D., 2010. Antioxidant and angiotensin-I converting enzyme inhibitory activity in the water-soluble protein extract from Petrovac Sausage (Petrovska Kolbasa). Abstract. Short com. Food control, 21 (9):1298-1302.

Williams, P.G., 2007. Nutritional composition of red meat. Papers-Faculty of Health and behavioural Sciences. University of Wollongong. Sydney.

Wu, H.C., and C.Y. Shiau, 2002. ingestion enhances contribution Proximate composition, free of nonbicarbonate buffering. amino acids and peptide Abstract. Medicine and Science contents in commercial chicken in Sports and Exercise. 38 and other meat essences. J. (2):334-338. Food and Drug Anal. 10 (3):170-177.

Yasuhiro, S., N. Tomomi, M. Hirohiko, S. Mikako, K. Kazuyuki, M. Fumiki and T. Kaoru, 2006. Carnosine and anserine




DOI: https://doi.org/10.21776/ub.jitek.2015.010.01.4

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.