Enzymatic detection of meat freezing.

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Enzymatic detection of meat freezing.

Popis výsledku v původním jazyce

The possible adulteration of fresh meat and its confusion with frozen and thawed meat is a problem. Not only due to the lower price of thawed meat, but also due to its lower sensory quality, which is caused by the damage of the meat structure and chemical changes during freezing and freeze storage. It is therefore necessary to find a way to detect such adulteration. Commercial enzymatic kits were used for the detection of citratsynthase and aconitase activity (mitochondrial enzymes that are released from the cells, which were destructed by frost). These methods have been previously applied to fish; our determination was to carry out these experiments on meat samples of large slaughter animals (pork and beef meat). It was found that applying these methods, it is possible to differentiate fresh and frozen/thawed, and to provide convincing results. The absolute results vary with the type of meat and depend on the used enzyme. But enzyme activity in frozen meat is always higher than in fre

Název v anglickém jazyce

Enzymatic detection of meat freezing.

Popis výsledku anglicky

The possible adulteration of fresh meat and its confusion with frozen and thawed meat is a problem. Not only due to the lower price of thawed meat, but also due to its lower sensory quality, which is caused by the damage of the meat structure and chemical changes during freezing and freeze storage. It is therefore necessary to find a way to detect such adulteration. Commercial enzymatic kits were used for the detection of citratsynthase and aconitase activity (mitochondrial enzymes that are released from the cells, which were destructed by frost). These methods have been previously applied to fish; our determination was to carry out these experiments on meat samples of large slaughter animals (pork and beef meat). It was found that applying these methods, it is possible to differentiate fresh and frozen/thawed, and to provide convincing results. The absolute results vary with the type of meat and depend on the used enzyme. But enzyme activity in frozen meat is always higher than in fre

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of the 23rd IIR - International Congress of Refrigeration

ISBN

978-2-913149-89-2

ISSN

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e-ISSN

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Počet stran výsledku

7

Strana od-do

"ID 838"

Název nakladatele

International Institute of Refrigeration

Místo vydání

Paříž

Místo konání akce

Praha

Datum konání akce

21. 8. 2011

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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