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Influence of enrofloxacin administration on the proteolytic and antioxidant enzyme activities of raw and cooked turkey products
Author(s) -
Carreras Irene,
Castellari Massimo,
Valero Angel,
García Regueiro José Antonio,
Sárraga Carmen
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2271
Subject(s) - enrofloxacin , chemistry , antioxidant , food science , catalase , superoxide dismutase , glutathione peroxidase , enzyme , biochemistry , antibiotics , ciprofloxacin
The objective of this study was to assess the effect of enrofloxacin administration with and without withdrawal period on the quality of fresh meat and cooked products from turkey breasts. Cathepsin B and L activities were inactivated by the thermal process but were not affected by the presence of enrofloxacin. The level of enrofloxacin in samples without withdrawal time was higher than the regulatory maximum residue limit (MRL). The antioxidant enzymes glutathione peroxidase (GSHPx) and catalase (CAT) were affected by both the thermal process and the antibiotic residues in cooked meat. In no cases were differences found in superoxide dismutase (SOD) activity, supporting the theory that this enzyme could play a major role in preventing lipid oxidation of cooked meat. Enrofloxacin residues could contribute to an increase in the oxidative stress produced by thermal processing, as can be deduced by the reduction in GSHPx and CAT activities. Copyright © 2005 Society of Chemical Industry