LIPID-PEROXIDATION OF MUSCLE FOOD AS AFFECTED BY NACL

The prooxidant effect of NaCl on minced turkey muscle lipid peroxidation was demonstrated by using two methods that determine accumulation of TBA-RS and conjugated dienes. The prooxidant effect of NaCl was inhibited by EDTA and ceruloplasmin. This indicated that the effect of NaCl is to enhance the activity of iron ions toward lipid peroxidation. In a model system of washed muscle residue in the presence of ascorbic acid and iron, NaCl decreased lipid peroxidation. However, if muscle cytosol was added to the model system, NaCl enhanced lipid peroxidation. The effects of NaCl on both model systems and in minced turkey muscle seem to derive from the capability of NaCl to displace iron ions from binding macromolecules.