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KMID : 1007519990080020118
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Food Science and Biotechnology
1999 Volume.8 No. 2 p.118 ~ p.123
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Effect of Carnosine and Phytate on Water - Holding Capacity , Color , and TBA Values in a Dilute Beef Model System
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Lee, Yong Soon
Lee, Beom Jun/Cho, Myung Haing
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Abstract
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The effects of carnosine and phytate on waterholding capacity (WHC) and color of meat were investigated in a dilute ground beef model system with an excess of water. Ground beef (15 g) was transferred into a polypropylene centrifuge tube with cap and 15 mL of test solutions [carnosine (5 or 25 mM), phytate (5 or 25 mM), or carnosine (12.5 mM) + phytate (12.5 mM)〕was added to the beef. The mixure was stored for 1 and 5 days at 4℃ (for raw ground beef). A duplicate set of these preparations was cooked at 70±2℃ for 30 min in a water-bath. After filtration of the mixture through Wattman #1 filter paper, the weight change, as an indicator of water-holding capacity (WHC), was calculated in both raw and cooked ground beef. Compared with the control, phytate greatly increased WHC of raw and cooked meat (p＜0.05), while carnosine only slightly increased WHC. There was a strong correlation of WHC between raw and cooked meat on the same storage day (1 or 5 day). Phytate strongly decreased the Hunter `L´ value (whiteness) while carnosine strongly increased the Hunter `a´ value (redness), compared with the control (p ＜0.05). Carnosine and phytate significantly inhibited metmyoglobin formation in raw beef and lipid peroxidation in both raw and cooked beef (p＜0.05). These results indicate that carnosine and phytate may be useful as additives for increasing the shelf-life as well as WHC of meat and meat products if they are cheaply obtained.
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