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CHANGES OF SOME MITOCHONDRIAL ENZYMES DURING FREEZING OF MEATS.

Author(s) : LASZTITY R., MIETSCH F., HALASZ A.

Summary

THE TECHNOLOGICAL VALUE OF FROZEN AND THAWED MEAT IS LOWER THAN THAT OF FRESH MEAT. THE QUICK FREEZING OF MEAT USUALLY APPLIED IN INDUSTRY MAY CAUSE DAMAGES OF THE MITOCHONDRIAL MEMBRANES AND TRANSLOCATION OF MITOCHONDRIAL ENZYMES TO SARCOPLASMA. BASED ON THIS FACT, THE MEASUREMENT OF THE ACTIVITY OF SOME MITOCHONDRIAL ENZYMES IN SARCOPLASMA MAY BE A GOOD MARKER FOR DIFFERENTIATION (AND DETECTION) OF FROZEN AND THAWED MEAT FROM FRESH MEAT. THE MOST SUITABLE METHOD IS THE MEASUREMENT OF THE ACTIVITY OF HYDROXYACYL-COENZYME A-DEHYDROGENASE.

Details

  • Original title: CHANGES OF SOME MITOCHONDRIAL ENZYMES DURING FREEZING OF MEATS.
  • Record ID : 1990-1936
  • Languages: English
  • Publication date: 1989/07/06
  • Source: Source: Proc. IVth int. Sch. Cryobiol. Freeze-drying, Borovets
    L147-L150; 2 tabl.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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