Differentiation between fresh and frozen-thawed pork

Authors
Citation
Ar. Sen et N. Sharma, Differentiation between fresh and frozen-thawed pork, J FD SCI M, 38(5), 2001, pp. 537-539
Citations number
21
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
537 - 539
Database
ISI
SICI code
0022-1155(200109/10)38:5<537:DBFAFP>2.0.ZU;2-H
Abstract
Attempts were made to differentiate fresh pork muscles from those which hav e been frozen and thawed by estimation of the released lysosomal and mitoch nodrial enzymes into the cell sap, Ham portion of pork was frozen at -18 de greesC for three months and thawed at refrigerated (4 degreesC) and room te mperatures (25 degreesC). The specific activities of acid phosphatase (ACP) , alkaline phosphatase (ALP), glutamate oxaloacetate transaminase (GOT) glu tamase pyruvate transaminase (GPT) lipoamide dehydrogenase (LPDH), lactate dehydrogenase (LDH) and succinate dehydrogenase (SDH) were determined in th e muscle press juice of the intact tissue at 0, 7. 15, 30, 60 and 90 days i nterval. At the end of storage period (3 months), ACP activity increased si gnificantly (P <0.05). The maximum release of GOT was observed after one mo nth, The specific activity of LPDH and LDH also showed a significant (P <0. 05) increase as a result of freezing and thawing, The SDH activity in froze n-thawed sample almost doubled upto two months of storage period as compare d to fresh one. Increase in activities of these enzymes in muscle press jui ce may be suggestive to differentiate thawed from fresh pork.