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THE INFLUENCE OF VARIOUS TEMPERATURES AND STORAGE TIMES ON THE RELEASE AND ACTIVITY OF LYSOSOMAL PROTEASES IN FROZEN AND DEEP-FROZEN PIG'S LIVER.

[In German. / En allemand.]

Author(s) : KNECHTEL W., GROSSKLAUS R.

Type of article: Article

Summary

THE LIVERS OF FRESHLY SLAUGHTERED PIGS WERE FROZEN UNDER STANDARDIZED CONDITIONS AT 233 K (-40 DEG C) TO CORE TEMPERATURES OF 265, 261, 255 AND 245 K (-8, -12, -18 AND -28 DEG C) AND STORED FOR 12 MONTHS AT THESE TEMPERATURES. AS FREEZING AND THAWING RELEASES SUBCELLULARLY BOUND ENZYMES FROM THEIR NATURAL SURROUNDINGS AND ACTIVATES THEM, THE SAMPLES WERE EXAMINED TO OBTAIN INFORMATION ON POSSIBLE AND ACTUAL PROTEOLYTIC CHANGES WHICH MIGHT BE OF NUTRITIONAL SIGNIFICANCE. THE PAPER PRESENTS THE RESULTS OF THE MEASUREMENTS. IT IS CONFIRMED THAT THE PROTEOLYTIC ENZYMES ARE LARGELY INACTIVATED BY FREEZING AND THAT DURING STORAGE EVEN AT TEMPERATURES NOT ABOVE 265 K THERE ARE NO DELETERIOUS PROTEOLYTIC CHANGES, PROVIDED MICROBIOLOGICAL CONDITIONS ARE SATISFACTORY. THE CHANGES IN FREE AMINO ACIDS OBSERVED ARE OF NO IMPORTANCE IN RELATION TO ANY REDUCTION IN THE BIOLOGICAL VALUE OF THE PROTEIN.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-1049
  • Languages: German
  • Source: Fleischwirtschaft - vol. 63 - n. 9
  • Publication date: 1983/09
  • Document available for consultation in the library of the IIR headquarters only.

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