Aktivita citrátsyntázy v exsudátu v průběhu zmrazování masa

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

čeština

Název v původním jazyce

Aktivita citrátsyntázy v exsudátu v průběhu zmrazování masa

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Activity of citratsynthase in meat exudate during freezing

Popis výsledku anglicky

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 calculated from 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 methodwas 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 parts of th

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

4

Strana od-do

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Název nakladatele

VFU Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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