Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork.


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… (More)