Journal
MEAT SCIENCE
Volume 61, Issue 4, Pages 405-410Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(01)00212-1
Keywords
pork meat; catalase; glutathione peroxidase; salt; lipid oxidation
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The effects of NaCl and KCl at varying ionic strengths on catalase and glutathione peroxidase (GSH-Px) activities and lipid oxidation in refrigerated ground pork muscles from different anatomical locations were studied. Catalase and GSH-Px activities were higher in boston butt (BB) than in longissimus dorsi (LD), whereas lipid oxidation measured by 2-thiobarbituric acid substances (TBARS) content was higher in LID. Catalase activity was stable in both BB and LD during 4-day storage; GSH-Px activity decreased in LID. GSH-Px activity decreased more with NaCl than KCl, whereas salt type had no consistent effect on catalase activity. TBARS content, however, increased more with NaCl than with KCI. NaCl at the highest ionic strength decreased GSH-Px activity by 19.2 and 18% in LID and BB, respectively, and increased TBARS content by 8- and 3.6-fold. Results indicated that pork samples with higher catalase and GSH-Px activities would undergo less lipid oxidation, and the accelerated lipid oxidation in salted pork may be partly related to a decrease in GSH-Px activity. (C) 2002 Elsevier Science Ltd. All rights reserved.
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