LACTATE-DEHYDROGENASE ENZYME-ACTIVITY IN RAW, CURED, AND HEATED PORCINE MUSCLE

被引：20

作者：

COLLINS, SS ^{[1
]}

KEETON, JT ^{[1
]}

SMITH, SB ^{[1
]}

机构：

[1] TEXAS AGR EXPTL STN,COLLEGE STN,TX 77843

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 07期

关键词：

D O I：

10.1021/jf00007a020

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Semimembranosus, semitendinosus, biceps femoris, rectus femoris, and adductor muscles were dissected from nine fresh hams. Each muscle was analyzed for lactate dehydrogenase (LDH) activity after receiving one of the following treatments: fresh, aged, frozen, frozen-thawed, heated, cured, and cured-heated. Aging resulted in an increase in LDH activity, while freezing and freezing-thawing resulted in a marked decrease in activity. Heating fresh tissue to 65-68-degrees-C resulted in large activity losses. Heating to 68-degrees-C and above significantly inactivated the enzyme. Curing and heating to 63.8-degrees-C eliminated almost all LDH activity. Pyruvate kinase, malate dehydrogenase, adenylate kinase, isocitrate dehydrogenase, creatine kinase, aspartate aminotransferase, fructose-1,6-bisphosphate aldolase, citrate synthase, and glutamate-oxaloacetate transminase activities were monitored in cured ham muscle heated to 64.5 and 68.8-degrees-C. No appreciable enzyme activity was detected in any cured/heated samples.

引用

页码：1294 / 1297

页数：4

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