Back to Search Start Over

Evaluation of the antioxidant ability of hydrazine-purified and untreated commercial carnosine in beef patties

Authors :
B. Giménez
José Antonio Beltrán
Pedro Roncalés
Gastón Torrescano
Armida Sánchez-Escalante
Djamel Djenane
Source :
Meat Science. 64:59-67
Publication Year :
2003
Publisher :
Elsevier BV, 2003.

Abstract

The aim of this research was to reevaluate the inhibition of oxidative changes in beef patties packaged in modified atmosphere (70% O2+20% CO2+10% N2) by carnosine (50 mM). The need for reevaluation was because it had been postulated that hydrazine present as contaminant in commercial carnosine could contribute to the antioxidant activity. Beef patties with either commercial or purified hydrazine-free carnosine were stored at 2±1 °C for 20 days and evaluated for colour (a* and H*), TBARS, metmyoglobin formation (% of total surface myoglobin), psychrotrophic microbial counts and sensory odour. Results indicated that both forms of carnosine effectively inhibited lipid oxidation and color changes in beef patties throughout storage, showing no significant differences (P>0.05) between them. It was concluded that the antioxidant effect was brought about by the carnosine molecule and not by hydrazine.

Details

ISSN :
03091740
Volume :
64
Database :
OpenAIRE
Journal :
Meat Science
Accession number :
edsair.doi.dedup.....cfdb4fb5315e9c58435468272adc0609
Full Text :
https://doi.org/10.1016/s0309-1740(02)00162-6