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Study on the Method of Differentiating between Fresh and Frozen Chicken Meat by Using Mitochondrial Malate Dehydrogenase Activity  

이치호 (건국대학교 축산대학 축산가공학과)
서정희 (한국소비자보호원)
이지영 (건국대학교 축산대학 축산가공학과)
류경희 (건국대학교 축산대학 축산가공학과)
Publication Information
Food Science of Animal Resources / v.24, no.2, 2004 , pp. 151-155 More about this Journal
Abstract
This study was performed to develop the method of differentiation fresh and frozen meat by using the measurement of mitochondrial malate dehydrogenase. The principle of this experiment is based on the fact the enzyme proteins associated with mitochondria membrane could be released by freezing. The methods were studied by measurements of protein concentration of meat press juice, WHC (water-holding capacity), drip loss and mitochondrial malate dehydrogenase enzyme activity. Samples were stored at 4$^{\circ}C$ and -18$^{\circ}C$ during storage period, respectively. Protein concentration of meat press juice was ranged from 8.5 mg/mL to 12.7 mg/mL and increased by freezing below at -18$^{\circ}C$(p<0.05). The WHC was not significantly different between fresh meat and frozen chicken meat (p＞0.05). The amount of drip loss of fresh and frozen chicken meat at 4$^{\circ}C$ and -18$^{\circ}C$ was not significantly different (p＞0.05). Mitochondrial malate dehydrogenase activity of frozen meat (-18$^{\circ}C$) was significantly higher (p＜0.05) than that of fresh meat. Also, enzyme activity of frozen meat was maintained at the same level after 3 minutes reaction. But fresh meat had not this reaction. From these results, it suggests that mitochondrial malate dehydrogenase can be used as a promising enzyme to differentiate between fresh and frozen meat.
Keywords
chicken meat; frozen; fresh; mitochondrial malate dehydrogenase;
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