Stability of catalase and its potential role in lipid oxidation in meat

The 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°C. Likewise, catalase activity in ground, beef SM and longissimus dorsi (LD), pork LD, and chicken breast (B) and thigh (T) muscles...

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Bibliographic Details
Published in:Meat science 2000-04, Vol.54 (4), p.385-390
Main Authors: Pradhan, A.A, Rhee, K.S, Hernández, P
Format: Article
Language:English
Subjects:
Biological and medical sciences
Catalase
Food industries
Fundamental and applied biological sciences. Psychology
Lipid oxidation
Meat
Meat and meat product industries
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Summary:The 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°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°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
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(99)00114-X