Oxidative Properties
The oxidative properties, including CAT and GSH-Px
activities and lipid oxidation (TBARS) in breast meat are
presented in Table 2. Gaseous ozone exposure had no significant
effect on CAT or GSH-Px activities in either inoculated
or non-inoculated chicken breast during 0–2 days of
storage. During that period, CAT and GSH-Px activities
were slightly decreased but were not significantly different.
At 3 days, the gaseous ozone exposure significantly affected
CAT and GSH-Px. The activities of CAT and GSH-Px in chicken breast subjected to gaseous ozone exposure were
significantly lower than that of nontreated samples regardless
of ST inoculation. Whiteside and Hassan (1988)
reported that exposure to ozone could inactivate CAT and
that the inactivation effect of ozone depends on exposure
time and pH level. The inactivation of CAT by ozone was
primarily due to the damage in protein moieties, which subsequently
led to heme release (Lee et al. 2003).