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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