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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QI111B053" target="_blank" >QI111B053: Nové postupy pro využití zemědělských surovin a produkci hlavních druhů potravin zvyšující jejich kvalitu, bezpečnost, konkurenceschopnost a výživový benefit spotřebiteli.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Science

ISSN

0862-8653

e-ISSN

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Svazek periodika

32

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

509-513

Kód UT WoS článku

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EID výsledku v databázi Scopus

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