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

Clicks: 190
ID: 41738
2019
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #55 of 91 articles by views in Meat science

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
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.
Reference Key
korpilov2019measuringmeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Škorpilová, Tereza;Šístková, Iveta;Adamcová, Markéta;Pohůnek, Václav;Kružík, Vojtěch;Ševčík, Rudolf;
Journal Meat science
Year 2019
DOI
S0309-1740(18)30893-3
URL
Keywords Keywords not found

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.