Title

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

DOI

10.1016/S0309-1740(98)00121-1

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.

Comments

Originally published by Elsevier. Abstract and full text available via remote link.