INTERACTIONS BETWEEN CARNOSINE AND SELECTED ANTIOXIDANTS IN GROUND TURKEY

被引：19
作者：
CALVERT, JT [1 ]
DECKER, EA [1 ]
机构：
[1] UNIV KENTUCKY,DEPT ANIM SCI,FOOD SCI SECT,412 GARRIGUS BLDG,LEXINGTON,KY 40456
来源：
JOURNAL OF FOOD QUALITY | 1992年 / 15卷 / 06期
关键词：
D O I：
10.1111/j.1745-4557.1992.tb00968.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The antioxidant activity of 0.5% carnosine alone and in combination with selected antioxidants was investigated in uncooked ground turkey stored at 4C A combination of tocopherol (0.05%) and carnosine exhibited additive antioxidant activity in salted and unsalted ground turkey. An ascorbyl palmitate (0.05%)/carnosine combination decreased TBARS 1.5 fold in salted ground turkey but was less effective in unsalted muscle (0.15% ascorbyl palmitate). Combining carnosine with STP (0.5%) or citrate (0.01 or 0.05%) did not increase the antioxidant activity of carnosine in ground turkey. These data suggest that tocopherol and ascorbyl palmitate could enhance the antioxidant activity of carnosine.
引用
收藏
页码：423 / 433
页数：11
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