Glutathione antioxidant status of frozen meat samples
Nair, M.B.; Latha, M.S.
Journal of Environmental Biology 26(4): 681-685
2005
ISSN/ISBN: 0254-8704 PMID: 16459557 Document Number: 591955
Lipid oxidation is a process, which results in rancidity and deterioration of fats posing a major problem in food industry. Antioxidants are of interest, which presumably protects food from oxidative deterioration during storage. The glutathione antioxidant system of different meat samples were noticed for six months under refrigerated storage. Activity of glutathione reductase (GR) and level of glutathione (GSH) decreased during six months storage in all the four meat samples. The glutathione peroxidase (GSH-Px) and glutathione-S-transferase (GST) activity increased gradually during storage. It seems possible that glutathione antioxidant system protected the meat samples against quality loss during its storage.