Cargando…

The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration

The aim of the study was to investigate the changes in the activity of antioxidant enzymes, i.e., superoxide dismutase (SOD), glutathione peroxidase (GPx) and glutathione reductase (GR), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity in ostrich meat, as influenced by vario...

Descripción completa

Detalles Bibliográficos
Autores principales: Horbańczuk, Olaf K., Jóźwik, Artur, Wyrwisz, Jarosław, Marchewka, Joanna, Atanasov, Atanas G., Wierzbicka, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466384/
https://www.ncbi.nlm.nih.gov/pubmed/34572551
http://dx.doi.org/10.3390/biom11091338
_version_ 1784573123838869504
author Horbańczuk, Olaf K.
Jóźwik, Artur
Wyrwisz, Jarosław
Marchewka, Joanna
Atanasov, Atanas G.
Wierzbicka, Agnieszka
author_facet Horbańczuk, Olaf K.
Jóźwik, Artur
Wyrwisz, Jarosław
Marchewka, Joanna
Atanasov, Atanas G.
Wierzbicka, Agnieszka
author_sort Horbańczuk, Olaf K.
collection PubMed
description The aim of the study was to investigate the changes in the activity of antioxidant enzymes, i.e., superoxide dismutase (SOD), glutathione peroxidase (GPx) and glutathione reductase (GR), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity in ostrich meat, as influenced by various packaging systems and storage time under refrigeration. Three packaging methods were used: vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases, MAP1 (40% O(2)/40% CO(2)/20% N(2)) and MAP2 (60% O(2)/30% CO(2)/10% N(2)). Meat samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The meat samples were stored in a refrigerator in 2 °C and analyzed at days 0, 4, 8, 12 and 16. The lowest level of SOD activity during storage was observed in ostrich muscles packed in vacuum, as compared to MAP1 and MAP2. In turn, the highest increase in GPx activity was recorded in VP, especially up to day 8 of storage, when this parameter reached maximum value (54.37). GR increased up to the eighth day of storage in MAP1 and VP. Between the 12th and 16th days of storage, stabilization of the GR activity level was observed only in VP, while under MAP1, it further decreased. DPPH remained relatively stable until the eighth day of storage and after this period, a decrease in this parameter was recorded, reaching the lowest value on day 12 for all types of packaging systems.
format Online
Article
Text
id pubmed-8466384
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-84663842021-09-27 The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration Horbańczuk, Olaf K. Jóźwik, Artur Wyrwisz, Jarosław Marchewka, Joanna Atanasov, Atanas G. Wierzbicka, Agnieszka Biomolecules Article The aim of the study was to investigate the changes in the activity of antioxidant enzymes, i.e., superoxide dismutase (SOD), glutathione peroxidase (GPx) and glutathione reductase (GR), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity in ostrich meat, as influenced by various packaging systems and storage time under refrigeration. Three packaging methods were used: vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases, MAP1 (40% O(2)/40% CO(2)/20% N(2)) and MAP2 (60% O(2)/30% CO(2)/10% N(2)). Meat samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The meat samples were stored in a refrigerator in 2 °C and analyzed at days 0, 4, 8, 12 and 16. The lowest level of SOD activity during storage was observed in ostrich muscles packed in vacuum, as compared to MAP1 and MAP2. In turn, the highest increase in GPx activity was recorded in VP, especially up to day 8 of storage, when this parameter reached maximum value (54.37). GR increased up to the eighth day of storage in MAP1 and VP. Between the 12th and 16th days of storage, stabilization of the GR activity level was observed only in VP, while under MAP1, it further decreased. DPPH remained relatively stable until the eighth day of storage and after this period, a decrease in this parameter was recorded, reaching the lowest value on day 12 for all types of packaging systems. MDPI 2021-09-10 /pmc/articles/PMC8466384/ /pubmed/34572551 http://dx.doi.org/10.3390/biom11091338 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Horbańczuk, Olaf K.
Jóźwik, Artur
Wyrwisz, Jarosław
Marchewka, Joanna
Atanasov, Atanas G.
Wierzbicka, Agnieszka
The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration
title The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration
title_full The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration
title_fullStr The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration
title_full_unstemmed The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration
title_short The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration
title_sort activity of chosen antioxidant enzymes in ostrich meat in relation to the type of packaging and storage time in refrigeration
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466384/
https://www.ncbi.nlm.nih.gov/pubmed/34572551
http://dx.doi.org/10.3390/biom11091338
work_keys_str_mv AT horbanczukolafk theactivityofchosenantioxidantenzymesinostrichmeatinrelationtothetypeofpackagingandstoragetimeinrefrigeration
AT jozwikartur theactivityofchosenantioxidantenzymesinostrichmeatinrelationtothetypeofpackagingandstoragetimeinrefrigeration
AT wyrwiszjarosław theactivityofchosenantioxidantenzymesinostrichmeatinrelationtothetypeofpackagingandstoragetimeinrefrigeration
AT marchewkajoanna theactivityofchosenantioxidantenzymesinostrichmeatinrelationtothetypeofpackagingandstoragetimeinrefrigeration
AT atanasovatanasg theactivityofchosenantioxidantenzymesinostrichmeatinrelationtothetypeofpackagingandstoragetimeinrefrigeration
AT wierzbickaagnieszka theactivityofchosenantioxidantenzymesinostrichmeatinrelationtothetypeofpackagingandstoragetimeinrefrigeration
AT horbanczukolafk activityofchosenantioxidantenzymesinostrichmeatinrelationtothetypeofpackagingandstoragetimeinrefrigeration
AT jozwikartur activityofchosenantioxidantenzymesinostrichmeatinrelationtothetypeofpackagingandstoragetimeinrefrigeration
AT wyrwiszjarosław activityofchosenantioxidantenzymesinostrichmeatinrelationtothetypeofpackagingandstoragetimeinrefrigeration
AT marchewkajoanna activityofchosenantioxidantenzymesinostrichmeatinrelationtothetypeofpackagingandstoragetimeinrefrigeration
AT atanasovatanasg activityofchosenantioxidantenzymesinostrichmeatinrelationtothetypeofpackagingandstoragetimeinrefrigeration
AT wierzbickaagnieszka activityofchosenantioxidantenzymesinostrichmeatinrelationtothetypeofpackagingandstoragetimeinrefrigeration