INHIBITION OF OXIDATIVE RANCIDITY IN SALTED GROUND PORK BY CARNOSINE

Carnosine (0.5 and 1.5%) effectively inhibited formation of lipid peroxides and thiobarbituric acid reactive substances (TBARS) in frozen (-15-degrees-C) salted ground pork during up to 6 mo storage. Inhibition of TBARS formation by carnosine (1.5%) was better than sodium tripolyphosphate (0.5%), alpha-tocopherol and butylated hydroxytoluence (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-degrees-C). These data suggested that carnosine could be used as a "natural" antioxidant in muscle foods.