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Role of antioxidant enzymes in meat oxidative stability

(2014)
Author
Promoter
(UGent)
Organization
Abstract
Lipid, myoglobin and protein oxidation is one of the key factors limiting the quality and acceptability of muscle foods. Hence, lowering these oxidations can enhance the shelf-life stability of meat. The main purpose of this PhD research was to investigate the role of endogenous antioxidant enzymes (glutathione peroxidase, GSH-Px; catalase, CAT and superoxide dismutase, SOD) in protecting beef and pork from oxidative processes. First, specific inhibitors for GSH-Px, CAT and SOD were added to minced beef to study the role of these enzymes. Inhibiting the activity of GSH-Px and CAT, but not SOD, was accompanied by increased lipid oxidation. Secondly, the effect of muscle type and post-mortem rate of pH and temperature fall, as well as the chilling method on the activity of these enzymes was investigated in beef and pork, in relation to their oxidative stability. In beef, muscles subject to higher post-mortem temperature and heat shortening conditions displayed lower GSH-Px and CAT activity and increased lipid and myoglobin oxidation. Hot boning allowed tackling problems with colour and colour stability, but had no effect on enzyme activities and lipid and protein oxidation. In pork, delayed chilling compared to normal chilling decreased the activity of the antioxidant enzymes, which was accompanied by a lower colour stability, without effect on lipid and protein oxidation. It was concluded that GSH-Px and CAT may have an important role in retarding oxidation in muscle post-mortem, whereas SOD is probably not involved.
Keywords
Meat, Inhibition, Antioxidant enzyme

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Citation

Please use this url to cite or link to this publication:

Chicago
Pastsart, Umaporn. 2014. “Role of Antioxidant Enzymes in Meat Oxidative Stability”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
Pastsart, U. (2014). Role of antioxidant enzymes in meat oxidative stability. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
Pastsart U. Role of antioxidant enzymes in meat oxidative stability. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2014.
MLA
Pastsart, Umaporn. “Role of Antioxidant Enzymes in Meat Oxidative Stability.” 2014 : n. pag. Print.
@phdthesis{5671524,
  abstract     = {Lipid, myoglobin and protein oxidation is one of the key factors limiting the quality and acceptability of muscle foods. Hence, lowering these oxidations can enhance the shelf-life stability of meat. The main purpose of this PhD research was to investigate the role of endogenous antioxidant enzymes (glutathione peroxidase, GSH-Px; catalase, CAT and superoxide dismutase, SOD) in protecting beef and pork from oxidative processes. First, specific inhibitors for GSH-Px, CAT and SOD were added to minced beef to study the role of these enzymes. Inhibiting the activity of GSH-Px and CAT, but not SOD, was accompanied by increased lipid oxidation. Secondly, the effect of muscle type and post-mortem rate of pH and temperature fall, as well as the chilling method on the activity of these enzymes was investigated in beef and pork, in relation to their oxidative stability. In beef, muscles subject to higher post-mortem temperature and heat shortening conditions displayed lower GSH-Px and CAT activity and increased lipid and myoglobin oxidation. Hot boning allowed tackling problems with colour and colour stability, but had no effect on enzyme activities and lipid and protein oxidation. In pork, delayed chilling compared to normal chilling decreased the activity of the antioxidant enzymes, which was accompanied by a lower colour stability, without effect on lipid and protein oxidation. It was concluded that GSH-Px and CAT may have an important role in retarding oxidation in muscle post-mortem, whereas SOD is probably not involved.},
  author       = {Pastsart, Umaporn},
  isbn         = {9789059897151},
  language     = {eng},
  pages        = {VIII, 194},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Role of antioxidant enzymes in meat oxidative stability},
  year         = {2014},
}