Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes |
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| Authors: | Hernández P Zomeño L Ariño B Blasco A |
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| Affiliation: | 1. Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai''an, Shandong 271018, PR China;2. NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia;3. Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu 210000, PR China;1. Institute of Milk Hygiene, Milk Technology and Food Science, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, Veterinärplatz 1, Vienna, Austria;2. Research Cluster ‘Animal Gut Health’, University of Veterinary Medicine, Veterinärplatz 1, Vienna, Austria;3. Institute of Animal Nutrition and Functional Plant Compounds, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, Veterinärplatz 1, Vienna, Austria;4. Institute for Veterinary Public Health, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, Veterinärplatz 1, Vienna, Austria;5. University Clinic for Swine, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, Veterinärplatz 1, Vienna, Austria;1. Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany;2. Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany |
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| Abstract: | Oxidative processes in meat lead to meat quality deterioration. Meat has endogenous antioxidants and prooxidants, but information on factors influencing the activity of antioxidant enzymes in meat is limited. Lipolytic and proteolytic enzymes are involved in important aspects of meat quality. Our objective was to find differences between five different genotypes on the activity of antioxidant, lipolytic and proteolytic enzymes in meat. Forty Psoas major muscles of females of five different pig genotypes were used, Pietrain, Landrace, Large-White, lberian, and lberian×Duroc. Pre slaughter conditions were similar for all the genotypes. After slaughter, muscles were vacuum packed and frozen at ?20 °C until required. Differences between genotypes were found for the activity of catalase and SOD, while GSH-Px showed no differences. The highest differences between breeds were found for the lberian breed where catalase had the highest activity. Catalase activity also showed differences between the white pigs, with large values for LR and lower activities in P. There were no differences in neutral lipase activities between the different genotypes while acid lipase and phospholipase showed significant differences. The activities of cathepsin B and H were significantly lower for Iberian pigs compared with other breeds except LR, while the ratio of cathepsin B+L/cathepsin B was higher in Iberian. The differences between genotypes found in enzyme activities suggest some genetic effects on the antioxidant, lipolytic and proteolitytic activity of pork meat. |
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