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“ Sodium chloride decreased the interaction of volatiles with carnosine except for octanal, which was increased, and 2-pentanone, which was unaltered.”
“The antioxidant activity of carnosine in cooked salted and unsalted ground pork was greater than those of the lipid-soluble free radical scavengers, butylated hydroxytoluene and α-tocopherol (P < 0·05) but less than that of sodium tripolyphosphate (P < 0·05).”
“These data suggest that carnosine could be used to reduce the oxidative deterioration of cooked salted and unsalted ground pork.”