• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of the Korean Society of Food Science and Nutrition >The Development of Differentiating Method between Fresh and Frozen Beef by Using the Mitochondrial Malate Dehydrogenase Activity
【24h】

The Development of Differentiating Method between Fresh and Frozen Beef by Using the Mitochondrial Malate Dehydrogenase Activity

机译：利用线粒体苹果酸脱氢酶活性鉴别新鲜和冷冻牛肉的方法

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The object of this study is to develop the method for differentiating fresh meat from frozen meat by using the measurement of the mitochondrial malate dehydrogenase in the Korean native cattle. The principle of this experiment is based on the fact that the enzyme proteins associated with mitochondria membrane could be released by freezing. The methods of differentiating fresh meat from thawed, frozen meat were studied by measurements of mitochondrial malate dehydrogenase activity of meat press juice.Fresh and frozen beef were stored at 4, -4, -18 and -77°C for 15-day storage period. A meat press machine using air pressure was manufactured especially for these experiments, and sufficient amount of drip (about 0.15 mL/g) from 1.5 g of beef sample was efficiently obtained under a pressure of 8 kg/cm generated by the meat pressing machine. The mitochondrial malate dehydrogenase activities of frozen meat drip juices stored at -18 and -77°C were significantly higher than those of fresh and frozen meatsamples at -4°C (p <0.05) during 10-min reaction period. However, the enzyme activities of the frozen meat drip juices (-18 and -77°C) disappeared after 5 minutes of the reaction, which was not observed from the fresh and -4°C frozen meats. The enzyme activity maintained until 12 minutes for the fresh and -4°C frozen meats. From these results, the mitochondrial malate dehydrogenase could be considered as an indicator to differentiate fresh beef from frozen one.
机译：这项研究的目的是开发一种通过使用韩国本地牛的线粒体苹果酸脱氢酶来区分新鲜肉和冷冻肉的方法。该实验的原理基于以下事实：与线粒体膜相关的酶蛋白可以通过冷冻释放。通过测量肉压榨汁中线粒体苹果酸脱氢酶的活性，研究了从解冻的冷冻肉中区分新鲜肉的方法，将新鲜和冷冻的牛肉分别在4，-4，-18和-77°C下保存15天。尤其是针对这些实验，制造了使用气压的肉压榨机，并且在由肉压榨机产生的8kg / cm 2的压力下，有效地从1.5g牛肉样品中获得了足够的滴水量（约0.15mL / g）。在10分钟的反应期间，在-18和-77°C下储存的冷冻肉滴汁的线粒体苹果酸脱氢酶活性显着高于在-4°C下新鲜和冷冻肉样品的线粒体苹果酸脱氢酶活性（p <0.05）。但是，反应5分钟后，冷冻肉滴汁（-18和-77°C）的酶活性消失了，这在新鲜和-4°C冷冻肉中没有观察到。对于新鲜和-4°C的冷冻肉，酶活性维持到12分钟。从这些结果来看，线粒体苹果酸脱氢酶可以被认为是区分新鲜牛肉和冷冻牛肉的指标。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号