1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
Journal article number 6039. This research was supported by the Utah Agricultural Experiment Station, Utah State Univ., Logan, UT 84322–4810.
1750-3841/asset/olbannerleft.gif?v=1&s=1737eb1c481f65b3c95f05b5cb78a6e4337d354c)
Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System
Article first published online: 28 JUN 2008
DOI: 10.1111/j.1365-2621.1998.tb15750.x
Additional Information
How to Cite
LEE, B. J., HENDRICKS, D. G. and CORNFORTH, D. P. (1998), Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System. Journal of Food Science, 63: 394–398. doi: 10.1111/j.1365-2621.1998.tb15750.x
Publication History
- Issue published online: 28 JUN 2008
- Article first published online: 28 JUN 2008
- Ms received 9/8/97; revised 11/23/97; accepted 11/29/97.
- Abstract
- References
- Cited By
Keywords:
- carnosine;
- phytic acid;
- metmyoglobin;
- lipid peroxidation;
- meat color
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.