Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage

Fat oxidation is a major factor in decreasing food quality, especially in meat products. Our object was to study mixed curing effects on catalase and glutathione peroxidase (GSH-Px) activity and lipid oxidation indices in camel meat during refrigerated storage. Samples were selected from the Longissimus dorsi of 5 adult male camel after slaughter. After adding the curing salts, samples were stored at 4 degrees C for 0, 4, 8 and 12 days. Results showed no significant difference in catalase activity and peroxide value between the control and cured groups. However, during the storage time there was a decrease in GSH-Px activity and this decrease was greater in the control group. The content of vitamin E was higher in the cured samples than in the control group. The content of thiobarbituric acid (TBA) in the cured samples was lower than in the control group. In conclusion, curing of camel meat can decrease lipid oxidation rancidity and maintains more meat nutrients, such as vitamin E.