Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat

被引：53
|
作者：
O'Neill, LM
Galvin, K [1 ]
Morrissey, PA
Buckley, DJ
机构：
[1] Univ Coll, Dept Nutr, Cork, Ireland
[2] Univ Coll, Dept Food Technol, Cork, Ireland
来源：
MEAT SCIENCE | 1999年 / 52卷 / 01期
关键词：
vitamin E; carnosine; salt; lipid oxidation;
D O I：
10.1016/S0309-1740(98)00152-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of carnosine on lipid and cholesterol oxidation in salted chicken thigh meat and its relationship to dietary alpha-tocopherol supplementation was examined. Broilers (Cobb 500) were fed diets with a basal (30 mg kg(-1)) or supplemental (200 mg kg(-1)) level of alpha-tocopheryl acetate for 6 weeks. Thigh meat patties were prepared with carnosine (1.5%), salt (1%) or salt plus carnosine. Salt accelerated lipid and cholesterol oxidation following cooking and refrigerated storage. However, carnosine inhibited lipid and cholesterol oxidation in salted patties. Dietary alpha-tocopherol supplementation also reduced the extent of lipid and cholesterol oxidation in salted patties. The combination of carnosine and dietary cr-tocopherol resulted in the greatest lipid and cholesterol stability in salted meat. (C) 1999 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：89 / 94
页数：6
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