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Inhibition of Oxidative Rancidity in Salted Ground Pork by Carnosine
Author(s) -
DECKER E. A.,
CRUM A. D.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04728.x
Subject(s) - tbars , chemistry , carnosine , butylated hydroxytoluene , food science , lipid oxidation , antioxidant , oxidative phosphorylation , thiobarbituric acid , lipid peroxidation , biochemistry
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.