The Effect of Heating Chicken Muscle on Formation of Bioavailable Froms of Iron

Karava, Nilesh B

Publication:
The Effect of Heating Chicken Muscle on Formation of Bioavailable Froms of Iron

dc.contributor.advisor	Raymond R Mahoney
dc.contributor.author	Karava, Nilesh B
dc.contributor.department	University of Massachusetts Amherst
dc.contributor.department	Food Science
dc.date	2023-09-22T19:28:29.000
dc.date.accessioned	2024-04-26T20:37:16Z
dc.date.available	2024-04-26T20:37:16Z
dc.date.issued	2008-01-01
dc.date.submitted	2008-May
dc.description.abstract	Muscle foods/meat enhances bioavailability of non-heme iron form the diet. This effect is generally thought to be due to production of peptides, by gastro-intestinal digestion, which reduces/chelate the iron in upper intestine. Dialyzable iron is widely used as an in-vitro indicator of iron bioavailability, and with few exceptions, correlates well with human studies. Human studies have used cooked meat to test the effect on iron, but little attention has been given to the effects of cooking. We studied the effect of heating chicken muscle on the production of dialyzable iron. Chicken breast muscle was homogenized and heated to the temperatures in the range of 130-195oF. The concentration of amino acid binding residues was determined in the heated samples. The samples were then mixed with ferric iron and digested with pepsin and pancreatin. Heating chicken muscle caused a large drop in sulfhydryl (-SH) content and a lesser but significant loss in histidine content, both of which increased progressively with temperature. At 165oF, considered a safe cooking temperature, the loss in –SH and histidine was 75% and 37%, respectively. Changes in dialyzable iron and dialyzable ferrous iron (often considered the best indicator of bioavailability) paralleled the drop in amino acid. Raw uncooked chicken muscle produced about 11 times as much dialyzable iron and 17 times as much dialyzable iron as the control but heating to 165oF reduced the values by 47% and 74% respectively. Heating to 195oF reduced caused a further drop in dialyzable iron values. Our result showed that cooking chicken muscle caused a large decrease in the production of dialyzable iron forms-especially in the ferrous form- and this is correlated with the loss in critical iron binding amino acids.
dc.description.degree	Master of Science (M.S.)
dc.identifier.doi	https://doi.org/10.7275/454441
dc.identifier.uri	https://hdl.handle.net/20.500.14394/44557
dc.relation.url	https://scholarworks.umass.edu/cgi/viewcontent.cgi?article=1152&context=theses&unstamped=1
dc.source.status	published
dc.subject	Food science
dc.subject	chicken muscle
dc.subject	bioavailable
dc.subject	dialyzable
dc.subject	iron
dc.subject	lyophilization
dc.subject	freezing
dc.title	The Effect of Heating Chicken Muscle on Formation of Bioavailable Froms of Iron
dc.type	open
dc.type	article
dc.type	thesis
digcom.contributor.author	isAuthorOfPublication\|email:nkarava@gmail.com\|institution:University of Massachusetts Amherst\|Karava, Nilesh B
digcom.identifier	theses/112
digcom.identifier.contextkey	454441
digcom.identifier.submissionpath	theses/112
dspace.entity.type	Publication