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Carnosine 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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