title: Chloride salt type/ionic strength, muscle site and refrigeration effects on antioxidant enzymes and lipid oxidation in pork.
abstract: 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 LD. Catalase activity was stable in both BB and LD during 4-day storage; GSH-Px activity decreased in LD. 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 KCl. NaCl at the highest ionic strength decreased GSH-Px activity by 19.2 and 18% in LD 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.
authors: Department of Animal Science, Meat Science Section, Texas A&M University, College Station, TX, 77843-2471, USA.
authors: Pilar
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