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Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat
- Gheisari, Hamid Reza, Motamedi, Hossien
- Meat science 2010 v.86 no.2 pp. 377-383
- antioxidants, breast muscle, camel meat, camels, catalase, cattle, chickens, enzyme activity, glutathione peroxidase, ionic strength, lipid peroxidation, longissimus dorsi, peroxide value, potassium chloride, refrigeration, salted foods, sodium chloride, storage time
- The effects of NaCl and KCl at varying ionic strengths on catalase and glutathione peroxidase (GSH-Px) activities and lipid oxidation in ground Longissimus dorsi (LD) of cattle and camel and breast muscle of chicken during refrigerated storage were studied. NaCl and KCl significantly increased 2-thiobarbituric reactive substances (TBARS) and peroxide values. TBARS and peroxide values increased and GSH-Px activity decreased during 4day storage in the 4°C, but catalase activity was stable. Salt type had no consistent effect on GSH-Px and catalase activities. Chicken samples had lower enzyme activities and TBARS content than cattle and camel. Their peroxide values were lower than camel samples. Camel meat showed higher catalase activity and TBARS content than cattle meat. Results indicated that negative correlation between lipid oxidation and GSH-Px activity and the accelerated lipid oxidation in salted meat may be partly related to a decrease in GSH-Px activity.