Lee S K, Mei L, Decker E A
Department of Food Science, Chenoweth Lab, University of Massachusetts, Amherst, MA 01003, USA.
Meat Sci. 1997 Aug;46(4):349-55. doi: 10.1016/s0309-1740(97)00029-6.
Ground pork containing 0-2.0% NaCl was stored at -15 °C for 10 weeks. During storage both thiobarbituric acid reactive substances (TBARS) and lipid peroxides increased with increasing NaCl concentrations. The activity of catalase (CAT), glutathione peroxidase (GSH-Px) and Superoxide dismutase (SOD) decreased 8, 32 and 27%, respectively, after 10 weeks of storage. CAT and SOD activity decreased primarily during the first week while GSH-Px activity decreased for up to 4 weeks. To determine if NaCl influenced enzyme inactivation rates, the activity of the antioxidant enzymes from stored, salted (0.5-2.0%) ground pork were determined at equal ionic strengths. Under these conditions, NaCl was not observed to accelerate CAT, SOD and GSH-Px inactivation in ground muscle during storage. However, altering ionic strength (0.5-2.0% NaCl) in the enzymes assays decreased the activity of muscle-extracted CAT, SOD and GSH-Px suggesting that NaCl could alter the activity of these enzymes in salted pork. The ability of NaCl to reduce the activity of the antioxidant enzymes could be partially responsible for the lower oxidative stability of salted muscle foods.
含有0 - 2.0%氯化钠的绞肉在-15°C下储存10周。储存期间，随着氯化钠浓度的增加，硫代巴比妥酸反应性物质（TBARS）和脂质过氧化物均有所增加。储存10周后，过氧化氢酶（CAT）、谷胱甘肽过氧化物酶（GSH-Px）和超氧化物歧化酶（SOD）的活性分别下降了8%、32%和27%。CAT和SOD活性主要在第一周下降，而GSH-Px活性在长达4周的时间内持续下降。为了确定氯化钠是否影响酶的失活速率，在等离子强度下测定了储存的加盐（0.5 - 2.0%）绞肉中抗氧化酶的活性。在这些条件下，未观察到氯化钠会加速储存期间绞肉中CAT、SOD和GSH-Px的失活。然而，在酶分析中改变离子强度（0.5 - 2.0%氯化钠）会降低肌肉提取的CAT、SOD和GSH-Px的活性，这表明氯化钠可能会改变加盐猪肉中这些酶的活性。氯化钠降低抗氧化酶活性的能力可能是加盐肌肉食品氧化稳定性较低的部分原因。
