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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

—

Svazek periodika

158

Číslo periodika v rámci svazku

prosinec

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

5

Strana od-do

—

Kód UT WoS článku

000488322800014

EID výsledku v databázi Scopus

2-s2.0-85070709906