Differentiation between fresh and thawed meat by the measurement of aconitase activity

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43897426" target="_blank" >RIV/60461373:22330/14:43897426 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Differentiation between fresh and thawed meat by the measurement of aconitase activity
Original language description
Ice crystals, formed during the freezing process of meat, damage cell membranes and cellular organelles, which consequently causes the release of mitochondrial enzymes into the meat exudate. The presence of these enzymes might therefore indicate former freezing procedures carried out on a specific meat sample. Based on this hypothesis a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meatunder different storage conditions. The detected enzyme was despite the theory also found in the exudate of fresh meat. However, comparing the enzyme activity measured in fresh meat to that measured in thawed meat, it is obvious that the enzyme activityin frozen/thawed meat is significantly higher. It was further found that the values of aconitase activity also vary in different anatomical parts
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/QI111B053" target="_blank" >QI111B053: New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer?s nutritional and health benefit.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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