Influence of sodium chloride on superoxide dismutase activity and lipid peroxidation in refrigerated and frozen yellowtail meat

Abstract

Changes of superoxide dismutase (SOD) activities and malonaldehyde (MA) contents in yellowtail Seriola quinqueradiata meat stored at 0°C were analyzed for 8 days. During storage periods, changes of MA contents and SOD activities were not so large. In the meats stored at 0°C, SOD activities and MA contents in the meats containing 0, 0.3, 0.6 and 0.9 M NaCl stored at 0 and -20°C were analyzed for 7 days and 12 weeks, respectively. In the meats stored at 0°C, SOD activities in the meats containing 0.9 M NaCl were lower than those of the control; however, MA contents in the former meats were significantly higher than those of the latter during storage. In the meats stored at - 20°C, SOD activities in the meats containing NaCl were lower than those of the control, but again, MA contents in the former meats were higher than those of the latter during storage. A weak reverse correlation was observed between SOD acitivities and MA contents in the meats.