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Research
2.
Correlation between acid, TBA, peroxide and iodine
values, catalase and glutathione peroxidase
activities of chicken, cattle and camel meat
during refrigerated storage -
Hamid Reza Gheisari
Vet World. 2011; 4(4): 153-157
doi:
10.5455/vetworld.2011.153-157
Abstract
The aim of this study was correlation
determination between fat putrefaction indices and
antioxidative enzymes in chicken, cattle and camel
meat during refrigerated storage. Longissimus
dorsi muscle of three Iranian dromedary one humped
camel and three Holstein cattle and breast muscle
of three broiler breeder chicken were obtained
from the carcasses 3 days postmortem. The samples
were ground and stored at 4 °C for 0, 2, or 4
days. Peroxide, TBA, acid and iodine values,
catalase and glutathione peroxidase (GSH-Px)
activities of the muscles were performed in each
storage time. Catalase and GSH-Px activities were
much higher in camel than in chicken and cattle
and higher in cattle than in chicken. TBA value
was lower in chicken than in camel. Camel had
higher acid value than cattle. Chicken showed the
highest and camel had the lowest iodine values.
Catalase and GSH-Px activities and iodine values
were quite stable during refrigerated storage.
Acid values increased significantly over storage
days in cattle. During the 4-day storage period,
TBA and peroxide values increased. GSH-Px activity
showed negative correlation with acid and TBA
values in chicken and cattle. Acid value (for
chicken and cattle) and peroxide value (for 3
animal species) showed positive correlation with
TBA content. Iodine value had positive correlation
with catalase activity in cattle and negative
correlation with peroxide and TBA values in camel.
In conclusion, our results indicate that peroxide
and TBA values can be used as lipid quality
indices in chicken, cattle and camel meat during 4
day storage in refrigerator.
Keywords:
Chicken, Cattle, Camel, Meat, Lipid putrefaction,
Refrigeration
