Differentiation between fresh and thawed chicken meats

Anna Šimoniová, Bo-Anne Rohlík, Tereza Škorpilová, Michaela Petrová and Petr Pipek
Additional contact information
Anna Šimoniová: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Bo-Anne Rohlík: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Tereza Škorpilová: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Michaela Petrová: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Petr Pipek: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2013, vol. 31, issue 2, 108-115

Abstract: Adulteration of fresh meat and its possible substitution with frozen and thawed meat represents a problem, since thawed meat has not only lower sensory qualities than fresh meat but also a lower price. Commercial enzymatic kits seem to be a solution to reveal such unfair practises and were applied to detect the activity of specific enzymes, citrate synthase, mitochondrial enzymes that are released from the organelles destroyed by frost. We determined, whether the meat of slaughtered chicken was fresh or frozen/thawed, and to provide convincing results. The absolute results vary with the type of meat and depend on the enzyme used. However, the enzyme activity in the exudates of frozen/thawed meat is always higher than in fresh meat. This value further increases with each subsequent freezing cycle. The determination of citrate synthase activity was done only in the exudate released from the examined meat samples. However, to determine the enzymes activity directly in unpacked meat, which have not released any exudate, is the subject of further research.

Keywords: citrate synthase; meat; freezing; detection (search for similar items in EconPapers)
Date: 2013
References: View complete reference list from CitEc
Citations: View citations in EconPapers (2)

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/127/2012-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/127/2012-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:2:id:127-2012-cjfs

DOI: 10.17221/127/2012-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().