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

Tereza Škorpilová, Anna Šimoniová, Bo-Anne Rohlík and Petr Pipek
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Tereza Škorpilová: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
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
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, 2014, vol. 32, issue 5, 509-513

Abstract: 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 meat under different storage conditions. Despite the theory, the detected enzyme was despite the theory also found in the exudate of fresh meat. However, comparing the enzyme activity measured in fresh meat towith that measured in thawed meat, it is obvious that the enzyme activity in frozen/thawed meat is significantly higher. It was further found that the values of aconitase activity also vary in different anatomical parts of chicken meat. This might be caused by slightly different chemical composition of breasts and thighs and by the presence of bone and skin in the samples of chicken thighs

Keywords: mitochondrial enzymes; adulteration; detection; freezing; meat (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:356-2013-cjfs

DOI: 10.17221/356/2013-CJFS

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