Lipid oxidation in cooked turkey as affected by added antioxidant enzymes

초록

Catalase (CAT) and glutathione peroxidase (GSH-Px) were added to turkey which had been cooked (80°C) to provide minimal activity of both enzymes, to determine their effects in development of lipid oxidation. CAT (100-500 U/g muscle) decreased the formation of thiobarbituric acid reactive substances (TBARS) 4-28% during 2 days of storage. GSH-Px (4.0 U/g muscle) decreased TBARS 8-11%. CAT (170 U/g muscle) and GSH-Px (1.3 U/g muscle) in combination decreased TBARS formation 7-14%. Reduced glutathione concentrations in the turkey were unaffected by cooking. These data suggest that heat inactivation of CAT and GSH-Px was not the only factor involved in heat-induced lipid oxidation reactions in turkey thigh muscle.

키워드