ShareCarnosine increases irradiation resistance of Aeromonas hydrophila in minced turkey meat.
Author(s) : STECCHINI M. L., DEL TORRE M., SARAIS I., FUOCHI P. G., TUBARO F., URSINI F.
Type of article: Article
Summary
The effet of carnosine on irradiation inactivation kinetics of Aeromonas hydrophila was studied. The results indicated that a free radical scavenger antioxidant such as carnosine can increase the radiation resistance of A. hydrophila in meat due to the inhibition of lipid peroxidation caused by radiolysis.
Details
- Original title: Carnosine increases irradiation resistance of Aeromonas hydrophila in minced turkey meat.
- Record ID : 1999-1018
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
- Publication date: 1998/01
- Document available for consultation in the library of the IIR headquarters only.
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- Date : 1998/03
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- Date : 1999/03
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- Source: Ital. J. Food Sci. - vol. 64 - n. 2
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- Source: Br. Poult. Sci. - vol. 67 - n. 12
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- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 6
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