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Carnosine Increases Irradiation Resistance of Aeromonas hydrophila in Minced Turkey Meat
Author(s) -
STECCHINI M.L.,
TORRE M.,
SARAIS I.,
FUOCHI P.G.,
TUBARO F.,
URSINI F.
Publication year - 1998
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.1365-2621.1998.tb15696.x
Subject(s) - carnosine , aeromonas hydrophila , chemistry , lipid peroxidation , food science , antioxidant , scavenger , radiolysis , radical , irradiation , biochemistry , biology , bacteria , genetics , physics , nuclear physics
The effect of carnosine on irradiation inactivation kinetics of Aeromonas hydrophilawas studied. In phosphate buffer, carnosine had no effect on survival of the pathogen, whereas in turkey meat supplemented with carnosine the adverse effect of irradiation on A. hydrophila was reduced. Peroxy radicals were toxic to A. hydrophila , and this effect was counteracted by carnosine. Accordingly, in a kinetic test carnosine was capable of scavenging peroxy radicals. These results indicate that a free radical scavenger antioxidant such as carnosine can increase the radiation resistance of A. hydrophila in meat due to the inhibition of lipid peroxidation caused by radiolysis.