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| Studies on Antioxidant Activities and Refreshment of Carnosine for Pork |
| XING Zixin;ZHU Qiujin |
| 1. Department of Food Science, School of Life Science,Guizhou University, Guiyang, 550025, Guizhou, China; 2. National agricultural beef processing technology R&D sub-centre, Huishui, 550600, Guizhou, China |
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Abstract Carnosine is a natural dipetide,which has antioxidant and other functions.The experiment compared to the pork homogenate Carnosine antioxidant role and the extension keeping time of different preservatives on fresh cold pork .We found that 1mmol/L standard solution of carnosine is able to play a significant inhibition (P<0.05) TBARS formation in pork homogenate, and the inhibition of lipid oxidation rate could reach 12%, 5 mmol/L carnosine on lipid oxidation system inhibition rate of was 15%, 20 mmol/L carnosine on lipid oxidation system suppression rate reached to 47%. These attributes indicate that concentration of carnosine was significantly inhibited on lipid oxidation of pork homogenates the effect of which increased with the effect of enhanced concentration. compared with BHT and α-tocopherol, carnosine has higher inhibited ability of TBARS. Carnosine standard solution is able to prolong preservation time of chilling meat, and storage time of chilling pork adding carnosine is stored from 9 days to 15 days, which is better than the control chilled pork and the dealing samples with ascorbic acid dealing. However, pre-cooked juice ultra-filtrated is also able to prolong storage time of the chilled pork up to 11d.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2009, Vol. 23 
