title: Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat.
abstract: 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.
authors: Department of Nutrition, University College, Cork, Ireland.
authors: L M
authors: LM
authors: O'Neill
authors: K
authors: K
authors: Galvin
authors: P A
authors: PA
authors: Morrissey
authors: D J
authors: DJ
authors: Buckley