Antioxidant activity of mechanically separated pork extracts

Area of Science:

• Food Science
• Meat Science
• Antioxidant Research

Background:

• Synthetic carnosine use as a food additive faces regulatory and economic challenges.
• Mechanically separated pork (MSP) is an underutilized skeletal muscle source with antioxidant potential.

Purpose of the Study:

• To investigate the potential of producing carnosine-containing antioxidant extracts from MSP.
• To evaluate the antioxidant activity of MSP extracts in vitro and in salted ground pork.

Main Methods:

• MSP extracts were prepared and their ability to inhibit lipid oxidation was tested.
• Extracts were heated (60-80°C) or fractionated via ultrafiltration to assess effects on iron content and antioxidant activity.
• Freeze-dried extracts were evaluated for their efficacy in inhibiting TBARS and lipid peroxide formation in salted ground pork stored at -15°C.

Main Results:

• MSP extracts demonstrated inhibition of lipid oxidation in vitro and in salted ground pork.
• Heating MSP extracts removed iron and enhanced in vitro antioxidant activity.
• While effective in reducing lipid oxidation markers, the overall antioxidant activity of MSP extracts was low.

Conclusions:

• MSP can be a source of antioxidant extracts capable of inhibiting lipid oxidation.
• Heating improves the antioxidant properties of MSP extracts by reducing iron content.
• The low antioxidant activity suggests MSP extracts are impractical for use as food additives.