Inhibition of Oxidative Rancidity in Salted Ground Pork by Carnosine |
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Authors: | E A DECKER A D CRUM |
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Affiliation: | Authors Decker and Crum are with the Food Science Section, Dept of Animal Sciences, 412 Garrigus Bldg., Univ. of Kentucky, Lexington, KY 40456-0215. |
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Abstract: | Carnosine (0.5 and 1.5%) effectively inhibited formation of lipid peroxides and thiobarbituric acid reactive substances (TBARS) in frozen (? 15°C) salted ground pork during up to 6 mo storage. Inhibition of TBARS formation by carnosine (1.5%) was better than sodium tri-polyphosphate (0.5%), ot-tocopherol and butylated hydroxytoluene (0.02% of fat content). Carnosine was the most effective at preventing oxidative rancidity and color changes as determined by sensory panel, in salted ground pork after 1 mo frozen storage (?15°C). These data suggested that carnosine could be used as a “natural” antioxidant in muscle foods. |
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