ABSTRACT
ABSTRACT: During processing and storage of meat products, lipid oxidation plays an important role in the formation of flavor. Lipid oxidation and enzyme activities were studied by evaluating the changes in lipoxygenase (LOX) activities and antioxidant enzyme activities, peroxide value (POV) and TBARS during dry-cured sausage processing. LOX activity increased significantly during 7 days (P < 0.05) and thereafter decreased. The antioxidant enzyme activities were significantly decreased during the whole processing (P < 0.05). At the end of processing, The GSH-px activity, catalase activity and SOD activity respectively decreased by 63.8%, 44.4% and 44.1% compared with 0 days (after stuffing). The correlation was extremely significant (P < 0.01) between the antioxidant enzyme activities. Antioxidant enzyme activities were negatively correlated with TBARS and POV (P < 0.05).
