antioxidant activity of carnosine in cooked ground pork
Antioxidant activity of carnosine in cooked ground pork
Carnosine (0·5–1·5%) reduced (P < 0·05) the formation of thiobarbituric acid reactive substances (TBARS) in cooked unsalted ground pork after 7 days of storage at 4°C. The antioxidant activity of carnosine was less in cooked salted ground pork, with only 1·5% carnosine inhibiting (P < 0·05) TBARS formation during refrigerated storage.
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Antioxidant activity of carnosine in cooked ground pork
Carnosine (0·5–1·5%) reduced (P < 0·05) the formation of thiobarbituric acid reactive substances (TBARS) in cooked unsalted ground pork after 7 days of storage at 4°C.The antioxidant activity of carnosine was less in cooked salted ground pork, with only 1·5% carnosine inhibiting (P < 0·05) TBARS formation during refrigerated storage.
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Antioxidant Properties of Carnosine Re-evaluated in a
The antioxidant activity of carnosine was less in cooked salted ground pork, with only 1·5% carnosine inhibiting (P < 0·05) TBARS formation during refrigerated storage.
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Anti-Oxidative and Anti-Inflammation Activities of Pork
They suggested that the caronsine and anserine levels are a good indication of muscle glycolytic activity. Lumber longissimus dorsi (loin) and semimembranosus (ham) were classified as glycolytic muscle due to higher carnosine content. In cooked beef, the carnosine content was 134 mg/100 g of tissue (Park et al., 2005).
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Effect of carnosine, salt and dietary vitamin E
Carnosine has been shown to be an effective antioxidant in refrigerated and frozen pork, beef homogenates and raw and cooked chicken thigh meat (Decker and Crum, 1991, Decker and Crum, 1993, Lee and Hendricks, 1997, O'Neill et al., 1998). However, as yet relatively little is known about the antioxidant effects of carnosine in meats ...
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Antioxidative activity of carnosine in gamma ... - DeepDyve
The activity of carnosine as a natural antioxidant in gamma irradiated ground beef and beef patties was studied. Samples of ground beef, in the absence and presence of 0.5% or 1.0% carnosine, as well as raw and cooked beef patties prepared with 1.5% salt (NaCl), in the absence and presence of 0.5% or 1.0% carnosine, were gamma irradiated at doses of 0, 2, and 4 kGy.
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Effect of cooking method on carnosine and its homologues
Carnosine (0.5–1.5%) reduced the formation of TBARS in cooked unsalted ground pork after 7 days of storage at 4 °C. There was less carnosine antioxidant activity in cooked salted ground pork, with only 1.5% carnosine, which inhibited TBARS formation during refrigerated storage (Decker & Crum, 1993).
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Antioxidative activity of carnosine in gamma irradiated
The activity of carnosine as a natural antioxidant in gamma irradiated ground beef and beef patties was studied. Samples of ground beef, in the absence and presence of 0.5% or 1.0% carnosine, as well as raw and cooked beef patties prepared with 1.5% salt (NaCl), in the absence and presence of 0.5% or 1.0% carnosine, were gamma irradiated at doses of 0, 2, and 4 kGy.
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Inhibition of Oxidative Rancidity in Salted Ground Pork by
Ground pork and beef were heated to internal temperatures of 35, 50, 60, 70, 80, 90C to determine the effect of cooking on antioxidant enzyme activity and the development of lipid oxidation.
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Inhibition of lipid peroxidation and nonlipid oxidative
Abstract. The antioxidant effects of carnosine on lipids and nonlipids, including liposomes, carbohydrates, and proteins, were investigated. Carnosine exhibited a remarkable antioxidant effect in liposome and deoxyribose model systems. Carnosine at high amounts (50 mg/mL) was effective in protecting protein against oxidation.
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Antioxidant activity of carnosine in cooked ground pork.
Carnosine (0·5-1·5%) reduced (P < 0·05) the formation of thiobarbituric acid reactive substances (TBARS) in cooked unsalted ground pork after 7 days of storage at 4°C. The antioxidant activity of carnosine was less in cooked salted ground pork, with only 1·5% carnosine inhibiting (P < 0·05)
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The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole
Antioxidant activity of carnosine in cooked ground pork. Meat Science 34(2): 245–253.Lee B J, Hendricks D G, & Cornforth D P (1998). Anti-oxidant effects of carnosine and phytic acid in model beef system. Journal of Food Science 63(3): 394–398.
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Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts
The antioxidant activity of carnosine in cooked salted and unsalted ground pork was greater than those of the lipid-soluble free radical scavengers, butylatedThese data suggest that carnosine could be used to reduce the oxidative deterioration of cooked salted and unsalted ground pork.
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Antioxidant activity of mechanically separated pork extracts. - CiteAb
Carnosine-containing MSP extracts were capable of inhibiting lipid oxidation both in vitro and in salted ground pork.Isolation of a low molecular weight fraction of the MSP extract by ultrafiltration was effective at decreasing iron but did not substantially increase in vitro antioxidant activity.
Send InquiryInhibition of lipid peroxidation and nonlipid oxidative
Carnosine exhibited a remarkable antioxidant effect in liposome and deoxyribose model systems. Carnosine at high amounts (50 mg/mL) was effective in protecting protein against oxidation.Decker, E.A., and A.D. Crum, Antioxidant Activity of Carnosine in Cooked Ground Pork, Meat Sci.
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fulltext 2 | Oxidative Stress | Antioxidant
Carnosine exhibited a remarkable antioxidant effect in liposome and deoxyribose model systems. Carnosine at high amounts (50 mg/mL) was effective in protecting protein against oxidation.6. Decker, E.A., and A.D. Crum, Antioxidant Activity of Carnosine in Cooked Ground Pork, Meat Sci.
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40 Highest Food Sources of Carnosine and Benefits Studied
Comprehensive list of how much L carnosine different foods contain. These natural sources andWere there any superfood outliers within the meats? In terms of overall antioxidant content, notIf we did need beta-alanine from diet, then why are the foods highest in carnosine coming from the meat of
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Antioxidant activity of carnosine extracted from - Semantic Scholar
@article{Manhiani2013AntioxidantAO, title={Antioxidant activity of carnosine extracted from various poultry tissues.}, author={Paljinder Singh Manhiani and Julie K. Northcutt and Inyee Y. Han and William C. Bridges and Paul Dawson}, journal={Poultry science}, year={2013}, volume={92 2}, pages={.
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Pork 101: Nutrition Facts and Health Effects
Pork is a high-protein food and contains varying amounts of fat. A 3.5-ounce (100-gram) serving of cooked, ground pork provides the following nutrientsIn fact, high levels of carnosine in human muscles have been linked to reduced fatigue and improved physical performance ( 17Trusted Source
Send InquiryGround Pork - an overview | ScienceDirect Topics
Ground Pork. Related terms: Vitamin E.The ingestion of pork from contaminated pigs can pose a potential food safety threat from C. difficile; pigs have been a known source ofPorcine blood plasma contains antioxidant proteins such as serum albumin and transferrin, and can retard the formation of
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