Učinak salamurenja na oksidaciju lipida i enzimsku aktivnost u mesu deva za vrijeme pohrane u hladnjaku.

Fat oxidation is a major factor in decreasing food quality, especially in meat products. Our object was to study mixed curing effects on catalase and glutathione peroxidase (GSH-Px) activity and lipid oxidation indices in camel meat during refrigerated storage. Samples were selected from the Longissimus dorsi of 5 adult male camel after slaughter. After adding the curing salts, samples were stored at 4 °C for 0, 4, 8 and 12 days. Results showed no significant difference in catalase activity and peroxide value between the control and cured groups. However, during the storage time there was a decrease in GSH-Px activity and this decrease was greater in the control group. The content of vitamin E was higher in the cured samples than in the control group. The content of thiobarbituric acid (TBA) in the cured samples was lower than in the control group. In conclusion, curing of camel meat can decrease lipid oxidation rancidity and maintains more meat nutrients, such as vitamin E.Oksidacija masti glavni je čimbenik smanjenja kvalitete hrane, osobito u mesnim proizvodima. Cilj je ovog rada bio istražiti učinke salamurenja na aktivnost katalaze i glutation peroksidaze i pokazatelje oksidacije lipida u mesu deva za vrijeme pohrane u hladnjaku. Uzorci su bili uzeti od najdužeg leđnog mišića pet odraslih zaklanih mužjaka. Nakon salamurenja uzorci su bili pohranjeni pri 4 °C tijekom 0, 4, 8 i 12 dana. Nije ustanovljena značajna razlika u aktivnosti katalaze i peroksidaze između kontrolne skupine i skupine koja je bila salamurena. Ipak, za vrijeme pohrane došlo je do smanjene aktivnosti glutation peroksidaze, a to je smanjenje bilo veće u kontrolne skupine. Sadržaj vitamina E bio je veći u uzorcima salamurene nego kontrolne skupine. Sadržaj tiobarbiturne kiseline u salamurenim uzorcima bio je manji nego u kontrolnima. Zaključno se može reći da salamurenje devina mesa može smanjiti užeglost zbog oksidacije lipida i sačuvati više hranjivih tvari u mesu, primjerice vitamina E