Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System

Authors

B. Lee
D. G. Hendricks
Daren P. Cornforth, Utah State University

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

63

Issue

3

Publication Date

1998

First Page

394

Last Page

398

Abstract

Antioxidant and color stability effects of carnosine and phytate were compared in a fresh beef model system and in cooked beef. Both compounds increased the rate of pH decline in pre-rigor muscle. Phytate also increased the rate of post-mortem glycogen catabolism. Both antioxidants inhibited metmyoglobin formation in raw samples during storage. Phytate was more effective than carnosine for inhibition of lipid peroxidation. Heme iron content was negatively related to lipid peroxidation in cooked beef (r=–0.92). Phytate was also more effective for inhibition of iron release from heme during cooking. Phytate is recommended over carnosine as an effective antioxidant in cooked meats.

Comments

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

Recommended Citation

Lee, B., Hendricks, D. G. and Cornforth, D. P. 1998. Antioxidant effects of carnosine and phytic acid in a model beef system. J. Food Sci. 63:394-398.