A Comparison of Carnosine and Ascorbic Acid on Color and Lipid Stability in a Ground Beef Pattie Model System
Document Type
Article
Journal/Book Title/Conference
Meat Science
Volume
51
Issue
3
Publication Date
1999
First Page
245
Last Page
253
Abstract
Ascorbic acid (0.1%) significantly inhibited metmyoglobin formation on the surface of ground beef but not in the bulk of the product where oxygen tension was lower. Carnosine (1.0%), however, significantly inhibited metmyoglobin formation and brown color development throughout the product. The combinations of carnosine and ascorbic acid were also very effective on inhibition of metmyoglobin formation and brown color development. Carnosine increased meat pH, cook yield and salt-soluble protein, but ascorbic acid had no effect on cook yield, and decreased meat pH and salt-soluble protein. Carnosine was more effective on inhibition of lipid peroxidation than ascorbic acid. Carnosine inhibited copper(II)-catalyzed ascorbate oxidation in a dose-dependent manner in model systems. Carnosine in conjunction with ascorbic acid may be useful as a meat additive for increasing shelf-life as well as stabilizing color of meat products.
Recommended Citation
Lee, B., Hendricks, D. G. and Cornforth, D. P. 1999. A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system. Meat Sci. 51:245-253.
Comments
Originally published by Elsevier. Abstract and full text available via remote link.