Activity of citratsynthase in meat exudate during freezing

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024172" target="_blank" >RIV/60461373:22330/10:00024172 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Aktivita citrátsyntázy v exsudátu v průběhu zmrazování masa

Original language description

PŘELOŽIT: We studied the citratsynthase activity during the freezing of meat surface and during storage of meat at cooling temperature. During the freezing process of meat, small ice crystals are formed and so can damage cell mitochondria, from where citrate synthase is released into the outflowing exudate. The presence of the enzyme in the meat exudate was detected by a spectrophotometrical method with the use of a Sigma Aldrich commercial set. The catalytic activity value of the enzyme was calculatedfrom the absorbance, which increased after adding the samples to the substrate. The measuring was done on pork loin and leg, which where surface-frozen in a fast-freezing device (based on liquid nitrogen at) for different time intervals. The used enzymatic method was suitable even if small damages of meat cells occured (samples of surface-frozen meat showed little damage in comparison with inner non freezed parts). Differences between the activity of citratesynthase in fresh and frozen p

Czech name

Aktivita citrátsyntázy v exsudátu v průběhu zmrazování masa

Czech description

PŘELOŽIT: We studied the citratsynthase activity during the freezing of meat surface and during storage of meat at cooling temperature. During the freezing process of meat, small ice crystals are formed and so can damage cell mitochondria, from where citrate synthase is released into the outflowing exudate. The presence of the enzyme in the meat exudate was detected by a spectrophotometrical method with the use of a Sigma Aldrich commercial set. The catalytic activity value of the enzyme was calculatedfrom the absorbance, which increased after adding the samples to the substrate. The measuring was done on pork loin and leg, which where surface-frozen in a fast-freezing device (based on liquid nitrogen at) for different time intervals. The used enzymatic method was suitable even if small damages of meat cells occured (samples of surface-frozen meat showed little damage in comparison with inner non freezed parts). Differences between the activity of citratesynthase in fresh and frozen p

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2010

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Hygiena a technologie potravin ? XL. Lenfeldovy a Höklovy dny

ISBN

978-80-7305-121-1

ISSN

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e-ISSN

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Number of pages

4

Pages from-to

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Publisher name

VFU Brno

Place of publication

Brno

Event location

Brno

Event date

Jan 1, 2010

Type of event by nationality

CST - Celostátní akce

UT code for WoS article

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