Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage/Ucinak 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[degrees]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. Key words: lipid oxidation, vitamin E, antioxidant enzymes, curing, camel meat Oksidacija masti glavni je cimbenik smanjenja kvalitete hrane, osobito u mesnim proizvodima. Cilj je ovog rada bio istrasiti ucinke salamurenja na aktivnost katalaze i glutation peroksidaze i pokazatelje oksidacije lipida u mesu deva za vrijeme pohrane u hladnjaku. Uzorci su bili uzeti od najduseg lecnog misica pet odraslih zaklanih musjaka. Nakon salamurenja uzorci su bili pohranjeni pri 4[degrees]C tijekom 0, 4, 8 i 12 dana. Nije ustanovljena znacajna razlika u aktivnosti katalaze i peroksidaze izmecu kontrolne skupine i skupine koja je bila salamurena. Ipak, za vrijeme pohrane doslo je do smanjene aktivnosti glutation peroksidaze, a to je smanjenje bilo vece u kontrolne skupine. Sadrsaj vitamina E bio je veci u uzorcima salamurene nego kontrolne skupine. Sadrsaj tiobarbiturne kiseline u salamurenim uzorcima bio je manji nego u kontrolnima. Zakljucno se mose reci da salamurenje devina mesa mose smanjiti useglost zbog oksidacije lipida i sacuvati vise hranjivih tvari u mesu, primjerice vitamina E. Kljucne rijeci: oksidacija lipida, vitamin E, antioksidacijski enzimi, salamurenje, meso deva