Effect of the Addition of Carnosine on the Color Stability of Meat and Meat Products.

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  • 食肉および食肉製品の赤色色素の安定性に及ぼすカルノシンの添加効果
  • ショクニク オヨビ ショクニク セイヒン ノ セキショク シキソ ノ アンテイセイ ニ オヨボス カルノシン ノ テンカ コウカ

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The present study was conducted to examine the effects of the peptide, carnosine, on discoloration of and decrease in heme pigments in meat, subsequent to the addition of NaCl. Following treatment with 2% NaCl, minced pork was stored at 2-3°C for 1 week at 0 and 1.0% carnosine under aerobic conditions. This peptide inhibited decrease in heme pigments in the presence of NaCl. Metmyoglobin formation and TBAR decreased, thus indicating lipid oxidation to be controlled by carnosine. Following NaNO2 (100ppm) addition and storage for 1 week under anaerobic conditions (vacuum-packed), the color forming ratio increased in the 0.5% carnosine-added sample beyond that of the control. With further increase in carnosine, pH increased and cooking loss decreased in cooked cured meat. When pH of raw cured meat with carnosine was made the same as that of the control, this ratio took on an even higher value. Residual nitrite in the carnosine-added meat was noted to have decreased. In the case of the myoglobin model solution, uncooked sample showed no color change either at pH 5.5 or 7.5. The solution became reddish with cooking and a sharp absorption peak was seen at 413nm for the 75% acetone extract of the sample. This reddening was considered due to an unknown myoglobin derivative, differing from the cooked cured meat pigment (nitrosohemochrome).

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