ANTIOXIDANT ACTIVITY OF CARNOSINE IN COOKED GROUND PORK

被引：57
|
作者：
DECKER, EA
CRUM, AD
机构：
[1] 412 Garrigus Bldg., Food Science Section, Department of Animal Sciences, University of Kentucky, Lexington
来源：
MEAT SCIENCE | 1993年 / 34卷 / 02期
关键词：
D O I：
10.1016/0309-1740(93)90031-C
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Carnosine (0.5-1.5%) reduced (P < 0.05) the formation of thiobarbituric acid reactive substances ( TBA RS) in cooked unsalted ground pork after 7 days of storage at 4-degrees-C The antioxidant activity of carnosine was less in cooked salted ground pork, with only 1.5% carnosine inhibiting (P < 0-05) TBARS formation during refrigerated storage. The antioxidant activity of carnosine in cooked salted and unsalted ground pork was greater than those of the lipid-soluble free radical scavengers, butylated hydroxytoluene and alpha-tocopherol (P < 0.05) but less than that of sodium tripolyphosphate (P < 0.05). These data suggest that carnosine could be used to reduce the oxidative deterioration of cooked salted and unsalted ground pork.
引用
收藏
页码：245 / 253
页数：9
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