Correlation between acid, TBA, peroxide and iodine values, catalase and glutathione peroxidase activities of chicken, cattle and camel meat during refrigerated storage

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.


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. Catalase is a heme-containing enzyme that catalyzes the decomposition of H O to give H O and 2 2 2 Fresh meat products are commonly marketed at O ( Aebi, 1983;Claiborne, 1985).Removal of H O by refrigerated temperatures (2-5 °C).However, many catalase inhibited oxymyoglobin oxidation in undesirable changes of the products can occur during oxymyoglobin-liposome systems (Chan et al., 1997), refrigeration due to microbial growth and lipid prevented the formation of H O -activated 2 2 oxidation, which give rise to quality reduction, meat metmyoglobin, that is regarded as a major factor in spoilage, and economic loss.The oxidation of lipids lipid oxidation in stored meat (Rhee, 1988).leading to rancidity is one of the most important The objectives of this study were correlation changes during food storage and production (Melton, determination between acid, TBA, peroxide and 1983; Rosmini et al., 1996).Lipid oxidation leads to iodine values, catalase and GSH-Px activities of the formation of free radicals and hydroperoxides.
chicken, cattle and camel muscles during refrigerated Control and monitoring of lipid oxidation during meat processing or storage are important due to increased storage and the best lipid oxidation indicator selection demand for precooked convenient meat products for in each animal species.home, fast food and institutional uses (Salih et al.,
Endogenous antioxidant enzymes, especially Animals and preparation of meat samples: Three catalase and GSH-Px, could potentially delay the Holstein cattle, three Iranian dromedary one humped onset of oxidative rancidity in stored meat.GSH-Px is camel and three Broiler breeder chicken were selected a selenium-containing enzyme, catalyzing the randomly.All animals were mature and female.reduction of lipid and hydrogen peroxides to less Longissimus dorsi (LD) of camel and cattle and breast harmful hydroxides.The mammalian glutathione muscle of chicken were obtained from the carcasses 3 peroxidase family consists of at least four days postmortem, ground through a plate with 1.27 cm selenoproteins: cellular, extracellular, phospholipids diameter holes, and reground through a plate with 0.32 hydroperoxide, and gastrointestinal GSH-Px (Arthur, cm holes.Forty gram portions of each animal meat were placed onto Petri dishes (diameter=4 cm, Acid value: Acid value test measures free fatty acids height=1.5 cm) and flattened.Each petri dish was as an indication of hydrolytic rancidity.Free acids in a over-wrapped with oxygen-permeable polyvinyl fat (or fat extracted from a sample) can be determined 2 chloride film (2325 ml O /mm/m /24 h; thickness=0.5 by titration (Melton, 1983).Acid value was 2 determined according to AOCS (1997).The acid value mm) and stored at 4 °C for 0, 2, or 4 days.Upon is the number of milligrams of sodium (or potassium) removal of the samples after each storage time, they hydroxide necessary to neutralize the free acids in 1 were vacuum packaged and frozen at -20 °C until gram of sample.analyzed (optimum 48 hour).
Iodine value: While not a specific measure of fat Assays of antioxidant enzymes: A 5-g muscle stability, iodine number measures can indicate the sample was homogenized in 25 ml of phosphate buffer potential of a fat to be oxidized.The method measures (0.05 M, pH=7) and centrifuged at 4 °C for 2 min at the reaction of iodine with double bonds of 7000×g.The supernatant fraction was filtered through four layers of cheesecloth and used to determine unsaturated fatty acids.Fats with a greater number of catalase and GSH-Px activities.
double bonds provide more sites for oxidation Catalase activity assay was performed as (Melton, 1983).The Hanus method, according to the described by Aebi (1983) and Mei, Crum, & Decker AOCS (1997) was used.The iodine value of an oil or (1994).One unit (U) of catalase was defined as the fat is defined as the mass of iodine absorbed by 100 g amount of extract needed to decompose 1 mmol of of the sample.H O per min (Aebi, 1983;Mei et al., 1994).
Myoglobin content: Myoglobin contents of the meat The general linear models Greene, 1982; Gunzler and Flohe, 1985).One unit of GSH-Px was defined as the amount of extract required repeated measures of the SPSS software (version 15) to oxidize 1 mmol of NADPH per min at 22 °C.
was used for analysis.The different treatments were Extraction of lipids: Meat (10 g) was used for lipids compared using the Tukey multiple range test.extraction according to AOCS (1997).The percent of Calculation of pearson correlation coefficient was intramuscular fat was calculated from the weight of used to find relationship between factors that studied.total lipid obtained after solvent extraction and the Significance was established at p<0.05.weight of the meat .

Determination of peroxide value: One of the most widely used tests for oxidative rancidity, peroxide
Fat content of cattle, camel and chicken meat value is a measure of the concentration of peroxides were 5.35 ± 0.60, 7.95 ± 1.49 and 4.15 ± 0.81 percent, and hydroperoxides formed in the initial stages of lipid respectively.Camel had significantly higher fat than oxidation (Salih et al., 1989).The IDF standard chicken meat.Myoglobin contents (mg/g) in camel method was used to determine the peroxide values of meat (3.64 ± 0.42) and cattle meat (3.18 ± 0.54) were all samples.The extracted lipid of samples (< 0.01-0.3significantly higher than chicken meat (0.31 ± 0.07).g) was used (Shantha and Decker, 1994).
Table 1 shows overall (over storage days) catalase and TBARS determination: The 2-thiobarbituric acid GSH-Px activities, TBARS, peroxide, acid and iodine (TBA) method is the most widely used test for values for chicken, cattle and camel meat.Catalase measuring the extent of lipid oxidation in muscle and GSH-Px activities were much higher in camel than foods.The test is believed to measure the breakdown in chicken and cattle and higher in cattle than in products of unsaturated fatty acid oxidation.Saturated chicken.TBARS value was lower in chicken than in aldehydes, 2-enals, and 2-dienals, produced in the camel.Camel had higher acid value than cattle.termination phase of lipid oxidation, can be detected Chicken showed the highest and camel had the lowest by reaction with 2-thiobarbituric acid.The reaction iodine values.For TBARS and peroxide values produces a red color which can be measured using a interactions between animal species and storage time spectrophotometer (Pikul et al., 1989; Gomes et al., were significant.

2003). TBARS was measured by the extraction
Changes in antioxidant enzyme activities, method described by Vyncke (1975) with a few TBARS, peroxide, acid and iodine values during modifications.TBARS, expressed as micromole of refrigerated storage of each animal species are shown malonaldehyde per kilogram of meat, was calculated in table 2. Catalase and GSH-Px activities and iodine using TEP/malonic aldehyde as standard .
values were quite stable during refrigerated storage.
Acid values increased significantly over storage days handling and testing samples.It is difficult to provide a in cattle.During the 4-day storage period, TBARS and specific guideline relating peroxide value to rancidity.peroxide values increased.
High peroxide values are a definite indication of a GSH-Px activity showed negative correlation rancid fat, but moderate values may be the result of depletion of peroxides after reaching high with acid value in chicken (r = -0.95) and cattle (r = -0.85).
concentrations.In highly unsaturated fats, even after It had the same relationship with TBARS content extensive oxidation, the amount of peroxide remain (chicken: r = -0.87,cattle: r = -0.86).TBARS content low.This is because the peroxides initially formed showed positive correlation with acid value (chicken: from unsaturated fats are themselves highly r = 0.82, cattle: r = 0.93) and peroxide value (chicken: r unsaturated and thus unstable and react quickly to = 0.91, cattle: r = 0.82, camel: r = 0.87).Iodine value form secondary oxidation products.Low peroxide had positive correlation with catalase activity in cattle values may also be obtained for any extremely rancid (r= 0.85) and negative correlation with peroxide (r= products, again because the peroxides initially formed -0.83) and TBARS (r = -0.82)values in camel.
Free fatty acid content is a measure of the extent Fresh meat undergoes major undesirable to which hydrolytic rancidity has occurred in a sample.changes during storage at both refrigeration and It can be overestimated if other acid components are freezing temperatures.Lipid peroxidation is one of the present in the system (such as amino acids in meat).primary mechanisms of quality deterioration in stored Free fatty acids content is used extensively as a general foods, especially in muscle tissues.The changes in indication of the condition and edibility of pure oils quality can be manifested by deterioration in flavor, and fats and the fat extracted from food products, color, texture, and nutritive value and the production including meat (Levermore, 2004; Ogunsola and of toxic compounds (Pearson et al., 1983).In the current study, peroxide, TBA and acid value Omojola, 2008).The extent of oxidative rancidity in a measurements were chosen as representative of fat may also be determined by its TBA number.The 2primary and secondary lipid oxidation and lipid thiobarbituric acid (TBA) test is believed to measure hydrolysis, respectively.We didn't show any the breakdown products of unsaturated fatty acid significant differences between peroxide values of 3 oxidation.Typically, the TBA number of a sample animal species.Camel had higher TBA value than shows a steady increase as it becomes more rancid, but chicken and cattle showed lower acid value than a certain amount of variation is found between the camel.Acid value (only for cattle meat), TBA and TBA numbers obtained for similar fresh samples.As peroxide values increased significantly during storage with peroxide value, a low TBA value is not an

, 2006). formation during storage is low at first during an
In this study, chicken meat showed the higher induction period, the length of which will depend on iodine value than cattle and camel meat.Camel had the the nature of the fat and the presence of antioxidants, lower iodine value than cattle.Fats with a greater after which the rate of formation increases rapidly.number of double bonds provide more sites for Peroxide values are not static and care must be taken in oxidation.Because other factors can influence fat

TBARS, peroxide, acid and iodine values of chicken, cattle and camel meat
a Means in the same column which are not followed by a common letter differ significantly (P<0.05).b S.E., standard error of the difference between animal species stability, iodine number is not useful by itself for Many researchers also reported higher lipid predicting fat stability (Damodaran et al., 2006).
oxidation for beef muscles than for chicken breast Muscle fibers can be categorized into different meat (Rhee et al., 1996;Rhee and Ziprin, 2001).The metabolic types: oxidative (red) or glycolytic (white), difference in susceptibility to lipid oxidation between based on their chemical composition and enzyme raw camel, cattle meat and chicken breast might be activities (Lawrie, 2006).The oxidative muscles have related to their heme pigment levels.Specifically, it was hypothesized that, since camel and cattle are more mitochondria and a higher content of myoglobin higher in myoglobin content than chicken breast meat, than the glycolytic ones.They mainly use fatty acids as more metmyoglobin and H O would be formed in substrates and have low activities of ATPase and 2 2 phosphorylase, while the glycolytic muscles use them through oxidation of oxymyoglobin, eventually mainly glycogen as an energy source and have higher resulting in more H O -activated metmyoglobin 2 2 activities of the latter enzymes.It is generally (ferrylmyoglobin radicals), thus accelerating lipid considered that oxidative muscles show higher oxidation.The higher activity of the antioxidant activities of antioxidative enzymes than glycolytic enzymes could lead to a significant increase of muscles such as catalase and GSH-Px (DeVore and resistance to lipid oxidation during meat storage.Such Greene, 1982; Lee et al., 1997;Renerre et al., 1996).was the case in our study.This was also found in the present study for chicken A few previous studies have indicated the breast muscles (glycolytic) in comparison with camel stability of catalase in refrigerated chicken (Renerre et and cattle LD muscles (oxidative).In the present al., 1996), beef semimembranosus and pork boston study, camel showed higher catalase activity than butt muscles (Pradhan et al., 2000).The stability of cattle.Pradhan, Rhee, & Hernandez (2000) found catalase in refrigerated turkey varied with the type of higher catalase activity in pork LD muscle than in beef muscle (Renerre et al., 1999).Our study has LD muscle.In their study, chicken thigh muscle confirmed the catalase stability in refrigerated showed higher catalase activity than breast muscle and chicken, cattle and camel meat.The stability of similar to beef LD muscle.Comparison of GSH-Px catalase during frozen storage also has been reported activity in two muscle (oxidative and glycolytic) from in pork, beef and chicken muscles (Lee et al., 1997; chicken, turkey, duck, ostrich and lamb showed the Pradhan et al., 2000).highest activity in duck muscles.
Our results showing a stability of GSH-Px Lamb psoas major had a significantly higher activity in all animal species during refrigerated GSH-Px activity than chicken and turkey breast and storage as same as other researches on fish (Watanabee ostrich fillet (P<0.05).Another interesting comparison et al., 1996), several beef muscles (Renerre et al., to make was that between oxidative and glycolytic 1996), and beef psoas major and LD and pork LD muscles for each species.In the oxidative muscles of muscles (Daun et al., 2001), which indicated stability chicken, duck, lamb and turkey, GSH-Px activities of GSH-Px.However, our results were different from were significantly higher than those of the glycolytic those on turkey Renerre et al., 1999.muscles (Daun and Akesson, 2004).
In this study, GSH-Px activity correlated time and they correlated positively with each other.absolute indicator of fat quality.Aldehydes may have Peroxides are intermediate reaction products, which not yet formed or volatile aldehydes may have been will react further to form the odorous aldehydes and lost during processing and storage (Pikul et al., 1989; ketones indicative of oxidative rancidity.Peroxide Tokur et al.