Research Article
Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate
Table 3
Correlation of oxidation indices and total phospholipase, acid lipase, neutral lipase, and SOD and GSH-Px activities as processing time proceeded.
| | 0% DSE | 0.05% DSE | 0.1% DSE |
| PV | | | | Total phospholipase | 0.685 | 0.232 | −0.081 | Acid lipase | 0.115 | −0.270 | −0.289 | Neutral lipase | 0.720 | −0.014 | −0.078 | SOD | 0.269 | −0.230 | −0.725 | GSH-Px | 0.431 | 0.700 | 0.361 | TBARS value | | | | Total phospholipase | −0.493 | −0.902 | −0.872 | Acid lipase | −0.032 | −0.422 | −0.466 | Neutral lipase | −0.863 | −0.638 | −0.792 | SOD | −0.010 | −0.242 | 0.025 | GSH-Px | −0.957 | −0.652 | −0.857 | Carbonyl value | −0.151 | 0.614 | 0.711 | Total phospholipase | −0.402 | 0.700 | 0.641 | Acid lipase | 0.387 | 0.879 | 0.805 | Neutral lipase | 0.174 | 0.165 | −0.065 | SOD | 0.593 | 0.056 | 0.458 | GSH-Px | | | | | −0.225 | 0.488 | 0.544 | Conjugated dienes value | −0.390 | 0.205 | 0.478 | Total phospholipase | 0.333 | 0.470 | 0.530 | Acid lipase | 0.035 | −0.054 | −0.268 | Neutral lipase | 0.685 | 0.232 | −0.081 | SOD | 0.115 | −0.270 | −0.289 | GSH-Px | 0.720 | −0.014 | −0.078 |
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