Correlation between antioxidant enzyme activity, free iron content and lipid oxidation in four lines of Korean native chicken meat

Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Hye Kyung Kim, Chang Yeon Cho, Cheol-Koo Lee, Sung Ki Lee

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

This study was conducted to observe the association between antioxidant enzyme activity, free iron content and lipid oxidation of Korean native chicken (KNC) meat during refrigerated storage. Four lines of KNC (Yeonsan ogye, Hyunin black, Hoengseong yakdak and Hwangbong) were raised under similar conditions. A total of 16 roosters were randomly sampled and slaughtered at the age of 12 mon. The breast and thigh meats were stored aerobically for 10 d at 4°C. Although thigh meat had higher antioxidant enzyme activity, it was more susceptible to lipid oxidation and released more iron during storage than breast meat. Aerobic refrigerated storage for 10 d significantly decreased the activity of antioxidant enzymes and increased the amount of free iron and malondialdehyde. The activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) were negatively correlated with lipid oxidation, whereas that of catalase was not. The amount of free iron was positively associated with lipid oxidation. We concluded that chicken line did not affect strongly on antioxidant enzyme activity and lipid oxidation in breast meat of KNC. However, the thigh meat of Hwangbong and Hyunin black had higher SOD and GSH-Px activity, respectively, and lower malondialdehyde contents than that of other chickens. SOD, GSHPx and free iron play significant roles in meat lipid oxidation during refrigerated storage.

Original languageEnglish
Pages (from-to)44-50
Number of pages7
JournalKorean Journal for Food Science of Animal Resources
Volume36
Issue number1
DOIs
Publication statusPublished - 2016 Feb 1

Fingerprint

chicken meat
Meat
Chickens
lipid peroxidation
Iron
Antioxidants
enzyme activity
iron
Lipids
antioxidants
Enzymes
thighs
meat
glutathione peroxidase
chickens
Thigh
superoxide dismutase
Superoxide Dismutase
breast meat
Breast

Keywords

  • Antioxidant enzyme
  • Free iron
  • Korean native chicken
  • Lipid oxidation

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology

Cite this

Correlation between antioxidant enzyme activity, free iron content and lipid oxidation in four lines of Korean native chicken meat. / Utama, Dicky Tri; Lee, Seung Gyu; Baek, Ki Ho; Kim, Hye Kyung; Cho, Chang Yeon; Lee, Cheol-Koo; Lee, Sung Ki.

In: Korean Journal for Food Science of Animal Resources, Vol. 36, No. 1, 01.02.2016, p. 44-50.

Research output: Contribution to journalArticle

Utama, Dicky Tri ; Lee, Seung Gyu ; Baek, Ki Ho ; Kim, Hye Kyung ; Cho, Chang Yeon ; Lee, Cheol-Koo ; Lee, Sung Ki. / Correlation between antioxidant enzyme activity, free iron content and lipid oxidation in four lines of Korean native chicken meat. In: Korean Journal for Food Science of Animal Resources. 2016 ; Vol. 36, No. 1. pp. 44-50.
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