期刊
MEAT SCIENCE
卷 54, 期 4, 页码 385-390出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(99)00114-X
关键词
meat; lipid oxidation; catalase
activity of catalase in microbial growth-controlled and uncontrolled ground beef muscle (semimembranosus, SM) did not change (P > 0.05) during 6-day storage at 4 degrees C. Likewise, catalase activity in ground, beef SM and longissimus dorsi (LD), pork LD, and chicken breast (B) and thigh (T) muscles was not affected (P > 0.05) by 2-month storage at -20 degrees C, with or without mid-month thawing/refreezing. When sodium azide (a catalase inhibitor) was added to ground beef SM, lipid oxidation (as measured by peroxide values) during 4-day refrigeration was higher (P<0.05) in treated samples - 43 and 55% higher at day 2 and day 4, respectively - than in the controls. It was concluded that catalase would be stable during meat storage/distribution and contribute significantly to the antioxidative process in raw meat products. (C) 2000 Elsevier Science Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据