Measuring citrate synthase activity as an enzymatic approach to the differentiation of chilled and frozen/thawed meat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43919184" target="_blank" >RIV/60461373:22330/19:43919184 - isvavai.cz</a>

Result on the web

<a href="https://reader.elsevier.com/reader/sd/pii/S0309174018308933?token=A5C18024985E100A9E670E0CC933486279D1AAC3567EA56F66B13B3154DC23E35D63E4EC86EA8A75C46DB2414D980721" target="_blank" >https://reader.elsevier.com/reader/sd/pii/S0309174018308933?token=A5C18024985E100A9E670E0CC933486279D1AAC3567EA56F66B13B3154DC23E35D63E4EC86EA8A75C46DB2414D980721</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2019.05.027" target="_blank" >10.1016/j.meatsci.2019.05.027</a>

Result language

angličtina

Original language name

Measuring citrate synthase activity as an enzymatic approach to the differentiation of chilled and frozen/thawed meat

Original language description

Citrate synthase belongs between mitochondrial enzymes which are released from the meat tissue after cell membrane damage caused by ice crystal formation. The presence of this enzyme can indicate a previous freezing process. In this study, we determined citrate synthase activity for chilled and frozen/thawed meats (chicken, pork, beef, and salmon). As an additional factor, we examined a potential connection between microbial spoilage and increased enzyme activity. UV spectrophotometry was used for the evaluation of the citrate synthase activity. The effect of microbial spoilage on the enzyme activity was established through microbial analysis, which was carried out for two weeks for chilled and five months for frozen/thawed meats. The citrate synthase activity in the frozen/thawed samples was significantly higher than in the chilled samples. Dependence of microbial contamination and the increased activity of the citrate synthase was not observed. Our results suggest that there could be designed specific limits of citrate synthase activity for the resolution of chilled and frozen/thawed meats. © 2019 Elsevier Ltd

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2019

Confidentiality

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

Name of the periodical

Meat Science

ISSN

0309-1740

e-ISSN

—

Volume of the periodical

158

Issue of the periodical within the volume

prosinec

Country of publishing house

US - UNITED STATES

Number of pages

5

Pages from-to

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UT code for WoS article

000488322800014

EID of the result in the Scopus database

2-s2.0-85070709906