Abstract
The aim of this study was correlation determination between fat putrefaction indices and antioxidative enzymes in chicken, cattle and camel meat during refrigerated storage. Longissimus dorsi muscle of three Iranian dromedary one humped camel and three Holstein cattle and breast muscle of three broiler breeder chicken were obtained from the carcasses 3 days postmortem. The samples were ground and stored at 4 °C for 0, 2, or 4 days. Peroxide, TBA, acid and iodine values, catalase and glutathione peroxidase (GSH-Px) activities of the muscles were performed in each storage time. Catalase and GSH-Px activities were much higher in camel than in chicken and cattle and higher in cattle than in chicken. TBA value was lower in chicken than in camel. Camel had higher acid value than cattle. Chicken showed the highest and camel had the lowest iodine values. Catalase and GSH-Px activities and iodine values were quite stable during refrigerated storage. Acid values increased significantly over storage days in cattle. During the 4-day storage period, TBA and peroxide values increased. GSH-Px activity showed negative correlation with acid and TBA values in chicken and cattle. Acid value (for chicken and cattle) and peroxide value (for 3 animal species) showed positive correlation with TBA content. Iodine value had positive correlation with catalase activity in cattle and negative correlation with peroxide and TBA values in camel. In conclusion, our results indicate that peroxide and TBA values can be used as lipid quality indices in chicken, cattle and camel meat during 4 day storage in refrigerator.
Highlights
Fresh meat products are commonly marketed at refrigerated temperatures (2-5 °C)
Catalase and GSH-Px activities were much higher in camel than in chicken and cattle and higher in cattle than in chicken
TBARS value was lower in chicken than in camel
Summary
Many undesirable changes of the products can occur during refrigeration due to microbial growth and lipid oxidation, which give rise to quality reduction, meat spoilage, and economic loss. The oxidation of lipids leading to rancidity is one of the most important changes during food storage and production (Melton, 1983; Rosmini et al, 1996). Lipid oxidation leads to the formation of free radicals and hydroperoxides. Control and monitoring of lipid oxidation during meat processing or storage are important due to increased demand for precooked convenient meat products for home, fast food and institutional uses (Salih et al., 1987; Raharjo et al, 1992). Endogenous antioxidant enzymes, especially catalase and GSH-Px, could potentially delay the onset of oxidative rancidity in stored meat. The mammalian glutathione peroxidase family consists of at least four selenoproteins: cellular, extracellular, phospholipids hydroperoxide, and gastrointestinal GSH-Px
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