Inhibition of Oxidative Rancidity in Salted Ground Pork by Carnosine

Carnosine (0.5 and 1.5%) effectively inhibited formation of lipid peroxides and thiobarbituric acid reactive substances (TBARS) in frozen (− 15°C) salted ground pork during up to 6 mo storage. Inhibition of TBARS formation by carnosine (1.5%) was better than sodium tri‐polyphosphate (0.5%), ot‐tocopherol and butylated hydroxytoluene (0.02% of fat content). Carnosine was the most effective at preventing oxidative rancidity and color changes as determined by sensory panel, in salted ground pork after 1 mo frozen storage (−15°C). These data suggested that carnosine could be used as a “natural” antioxidant in muscle foods.