O'Neill L M, Galvin K, Morrissey P A, Buckley D J
Department of Nutrition, University College, Cork, Ireland.
Meat Sci. 1999 May;52(1):89-94. doi: 10.1016/s0309-1740(98)00152-1.
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.
研究了肌肽对盐渍鸡腿肉中脂质和胆固醇氧化的影响及其与膳食补充α-生育酚的关系。将肉鸡（科宝500）饲喂含基础水平（30 mg kg⁻¹）或补充水平（200 mg kg⁻¹）醋酸α-生育酚的日粮6周。用肌肽（1.5%）、盐（1%）或盐加肌肽制备大腿肉饼。盐加速了烹饪和冷藏后的脂质和胆固醇氧化。然而，肌肽抑制了盐渍肉饼中的脂质和胆固醇氧化。膳食补充α-生育酚也降低了盐渍肉饼中脂质和胆固醇氧化的程度。肌肽和膳食α-生育酚的组合使盐渍肉中的脂质和胆固醇稳定性最高。
