Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat

The effect of carnosine on lipid and cholesterol oxidation in salted chicken thigh meat and its relationship to dietary α-tocopherol supplementation was examined. Broilers (Cobb 500) were fed diets with a basal (30 mg kg −1) or supplemental (200 mg kg −1) level of α-tocopheryl acetate for 6 weeks. T...

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Bibliographic Details
Published in:Meat science 1999-05, Vol.52 (1), p.89-94
Main Authors: O'Neill, L.M, Galvin, K, Morrissey, P.A, Buckley, D.J
Format: Article
Language:English
Subjects:
Animal productions
Biological and medical sciences
Carnosine
Food industries
Fundamental and applied biological sciences. Psychology
Lipid oxidation
Meat and meat product industries
Salt
Terrestrial animal productions
Vertebrates
Vitamin E
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Summary:The effect of carnosine on lipid and cholesterol oxidation in salted chicken thigh meat and its relationship to dietary α-tocopherol supplementation was examined. Broilers (Cobb 500) were fed diets with a basal (30 mg kg −1) or supplemental (200 mg kg −1) level of α-tocopheryl acetate for 6 weeks. Thigh meat patties were prepared with carnosine (1.5%), salt (1%) or salt plus carnosine. Salt accelerated lipid and cholesterol oxidation following cooking and refrigerated storage. However, carnosine inhibited lipid and cholesterol oxidation in salted patties. Dietary α-tocopherol supplementation also reduced the extent of lipid and cholesterol oxidation in salted patties. The combination of carnosine and dietary α-tocopherol resulted in the greatest lipid and cholesterol stability in salted meat.
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(98)00152-1