Browse > Article
http://dx.doi.org/10.5851/kosfa.2014.34.6.742

Evaluation of the Activities of Antioxidant Enzyme and Lysosomal Enzymes of the Longissimus dorsi Muscle from Hanwoo (Korean Cattle) in Various Freezing Conditions  

Kang, Sun Moon (animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Kang, Geunho (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Seong, Pil-Nam (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Park, Beomyoung (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Kim, Donghun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Publication Information
Food Science of Animal Resources / v.34, no.6, 2014 , pp. 742-748 More about this Journal
Abstract
This study was conducted to evaluate the activities of antioxidant enzyme (glutathione peroxidase (GSH-Px)) and lysosomal enzymes (alpha-glucopyranosidase (AGP) and beta-N-acetyl-glucosaminidase (BNAG)) of the longissimus dorsi (LD) muscle from Hanwoo (Korean cattle) in three freezing conditions. Following freezing at -20, -60, and $-196^{\circ}C$ (liquid nitrogen), LD samples (48 h post-slaughter) were treated as follows: 1) freezing for 14 d, 2) 1 to 4 freeze-thaw cycles (2 d of freezing in each cycle), and 3) refrigeration ($4^{\circ}C$) for 7 d after 7 d of freezing. The control was the fresh (non-frozen) LD. Freezing treatment at all temperatures significantly (p<0.05) increased the activities of GSH-Px, AGP, and BNAG. The $-196^{\circ}C$ freezing had similar effects to the $-20^{\circ}C$ and $-60^{\circ}C$ freezing. Higher (p<0.05) enzymes activities were sustained in frozen LD even after 4 freeze-thaw cycles and even for 7 d of refrigeration after freezing. These findings suggest that freezing has remarkable effects on the activities of antioxidant enzyme and lysosomal enzymes of Hanwoo beef in any condition.
Keywords
freezing condition; antioxidant enzyme; lysosomal enzyme; Hanwoo beef;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Benjakul, S. and Bauer, F. (2000) Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles. J. Sci. Food Agric. 80, 1143-1150.   DOI
2 Shimomura, H., Takahasi, T., Morishita, T., and Ueno, R. (1987) Investigation of the differentiation of frozen-thawed fish from unfrozen fish by comparison of lysosomal enzyme activity. Nippon Suisan Gakkaishi 53, 1841-1845.   DOI
3 SPSS (2011) PASW Statistics 21. IBM Corp., Armonk, NY, USA.
4 Terevinto, A., Ramos, A., Castroman, G., Cabrera, M. C., and Saadoun, A. (2010) Oxidative status, in vitro iron-induced lipid oxidation and superoxide dismutase, catalase and glutathione peroxidase activities in rhea meat. Meat Sci. 84, 706-710.   DOI   ScienceOn
5 Toldra, F., Torrero, Y., and Flores, J. (1991) Simple test for differentiation between fresh pork and frozen/thawed pork. Meat Sci. 29, 177-181.   DOI   ScienceOn
6 Warren, H. E., Scollan, N. D., Nute, G. R., Hughes, S. I., Wood, J. D., and Richardson, R. I. (2008) Effects of breed and a concentration or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour. Meat Sci. 78, 270-278.   DOI   ScienceOn
7 Muhlisin, Panjono, Lee, S. J., Lee, J. K., and Lee, S. K. (2014) Effects of crossbreeding and gender on the carcass traits and meat quality of Korean native black pig and Duroc crossbred. Asian Australas. J. Anim. Sci. 27, 1019-1025.   과학기술학회마을   DOI   ScienceOn
8 Petron, M. J., Raes, K., Claeys, E., Lourenco, M., Fremaut, D., and De Smet, S. (2007) Effect of grazing pastures of different botanical composition on antioxidant enzyme activities and oxidative stability of lamb meat. Meat Sci. 75, 737-745.   DOI   ScienceOn
9 Nilsson, K. and Ekstrand, B. (1993) The effect of storage on ice and various freezing treatments on enzyme leakage in muscle tissue of rainbow trout (Oncorhynchus mykiss). Z. Lebensm. Unters. Forsch. 197, 3-7.   DOI
10 Nilsson, K. and Ekstrand, B. (1994) Enzyme leakage in muscle tissue of rainbow trout (Oncornychus mykiss) related to various thawing treatments. Z. Lebensm. Unters. Forsch. 198, 253-257.   DOI
11 Rogers, H. B., Brooks, J. C., Martin, J. N., Tittor, A., Miller, M. F., and Brashears, M. M. (2014) The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef. Meat Sci. 97, 1-10.   DOI   ScienceOn
12 Pavlov, A., Garcia de Fernando, G. D., Diaz, O., Fernandez, M., Lopez, D., Ordonez, J. A., and de la Hoz, L. (1994) Effect of freezing on the $\beta$-hydroxyacyl-CoA-dehydrogenase (HADH) activity of fish meat. Z. Lebensm. Unters. Forsch. 198, 465-468.   DOI
13 Rehbein, H. (1979) Development of an enzymatic method to differentiate fresh and sea-frozen and thawed fish fillets. Z. Lebensm. Unters. Forsch. 169, 263-265.   DOI
14 Renerre, M., Dumont, F., and Gatellier, Ph. (1996). Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Sci. 43, 111-121.
15 Lagerstedt, A., Enfalt, L., Johansson, L., and Lundstrom, K. (2008) Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi. Meat Sci. 80, 457-461.   DOI   ScienceOn
16 Lawrie, R. A. and Ledward, D. A. (2006) Lawrie's Meat Science. 7th ed, Woodhead Publishing Limited, Cambridge, England.
17 Makri, M., Melvin, M., Hotos, G., and Doubi, X. (2007) The biochemical and sensory properties of gilthead sea bream (Sparus aurata) frozen at different characteristic freezing times. J. Food Qual. 30, 970-992.   DOI   ScienceOn
18 Lee, C. H., Seo, J. H., Lee, J. Y., and Ryu, K. H. (2004) Study on the method of differentiating between fresh and frozen chicken meat by using mitochondrial malate dehydrogenase activity. Korean J. Food Sci. An. 24, 151-155.   과학기술학회마을
19 Love, R. M. (1966) The freezing of animal tissue. In: Cryobiology. Meryman, H. T. (ed), Academic Press, Inc., London, UK, pp. 317-405.
20 Lee, S. K., Mei, L., and Decker, E. A. (1996) Lipid oxidation in cooked turkey as affected by added antioxidant enzymes. J. Food Sci. 61, 726-728.   DOI   ScienceOn
21 Martin, J. N., Brooks, J. C., Brooks, T. A., Legako, J. F., Starkey, J. D., Jackson, S. P., and Miller, M. F. (2013) Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef. Meat Sci. 95, 495-502.   DOI   ScienceOn
22 Mercier, Y., Gatellier, P., and Renerre, M. (2004) Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Sci. 66, 467-473.   DOI   ScienceOn
23 Monahan, F. J. (2000) Oxidation of lipids in muscle foods: Fundamental and applied concerns. In: Antioxidants in muscle foods: Nutritional strategies to improve quality. Decker, E. A., Faustman, C., and Lopez-Bote, C. J. (eds), John Wiley & Sons, Inc., NY, USA, pp. 3-23.
24 Gottesman, P. and Hamm, R. (1983) New biochemical methods of differentiating between fresh meat and thawed, frozen meat. Fleischwirt. 63, 219-221.
25 Hamm, R. and Gottesman, P. (1982) Release of mitochondrial enzymes by freezing and thawing of meat: Structural and analytical aspects. 28th European Meeting of Meat Research Workshop Congress, Madrid, Spain, Vol. 1, pp. 152-155.
26 Hansen, E., Juncher, D., Henckel, P., Karlsson, A., Bertelsen, G., and Skibsted, L. H. (2004) Oxidative stability of chilled pork chops following long term freeze storage. Meat Sci. 68, 479-484.   DOI   ScienceOn
27 Jayasingh, P., Cornforth, D. P., Carpenter, C. E., and Whittier, D. (2001) Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef. Meat Sci. 59, 317-324.   DOI   ScienceOn
28 Harris, D., Brashears, M. M., Garmyn, A. J., Brooks, J. C., and Miller, M. F. (2012) Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella. Meat Sci. 90, 783-788.   DOI   ScienceOn
29 Hernandez, P., Zomeno, L., Arino, B., and Blasco, A. (2004) Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes. Meat Sci. 66, 525-529.   DOI   ScienceOn
30 Hoz, L., Fernandez, M., Diaz, O., Ordonez, J. A., Pavlov, A., and Garcia de Fernando, G. D. (1993) Differentiation of unfrozen and frozen-thawed kuruma prawn (Penaeus japonicas) from the activity of $\beta$-hydroxyacyl-CoA-dehydrogenase (HADH) in aqueous extracts. Food Chem. 48, 127-129.   DOI   ScienceOn
31 Jeong, J. Y., Yang, H. S., Kang, G. H., Lee, J. I., Park, G. B., and Joo, S. T. (2006) Effect of freeze-thaw process on myoglobin oxidation of pork loin during cold storage. Korean J. Food Sci. An. 26, 1-8.   과학기술학회마을
32 Brigelius-Flohe, R. and Maiorino, M. (2013) Glutathione peroxidases. Biochim. Biophys. Acta 1830, 3289-3303.   DOI   ScienceOn
33 Cho, S. H., Kang, G. H., Seong, P. N., Park, K. M., Kim, Y. C., Park, B. Y., and Kang, S. M. (2014) Effect of thawing method on water-soluble nutritional components and quality properties of Hanwoo beef. Ann. Anim. Resour. Sci. 25, 56-65.   DOI
34 Chaivechakarn, A., Thuwnaut, P., Ponglowhanpan, S., and Chatdrong, K. (2012) Effects of cold storage prior to freezing on superoxide dismutase and glutathione peroxidase activities, level of total reactive oxygen species and sperm quality in dogs. 7th International Symposium on Canine and Feline Reproduction, Whistler, Canada.
35 Chen, M. T., Yang, W. D., and Guo, S. L. (1988) Differentiation between fresh beef and thawed frozen beef. Meat Sci. 24, 223-226.   DOI   ScienceOn
36 Duflos, G., Le Fur, B., Mulak, V., Becel, P., and Malle, P. (2002) Comparison of methods of differentiating between fresh and frozen-thawed fish or fillets. J. Sci. Food Agric. 82, 1341-1345.   DOI   ScienceOn
37 Critchell, J. T. and Raymond, J. (1969) A history of the frozen meat trade. Dawsons of Pall Mall, London, UK.
38 De Smet, S. (2012) Meat, poultry, and fish composition: Strategies for optimizing human intake of essential nutrients. Animal Frontiers 2, 10-16.
39 Ellerbroek, L. I., Lichtenberg, G., and Weise, E. (1995) Differentiation between fresh and thawed meat by an enzyme profile test. Meat Sci. 40, 203-209.   DOI   ScienceOn
40 Fernandez, M., Mano, S., García de Fernando, G. D., Ordonez, J. A., and Hoz, L. (1999) Use of $\beta$-hydroxyacyl-CoA-dehydrogenase (HADH) activity to differentiate frozen from unfrozen fish and shellfish. Eur. Food Res. Technol. 209, 205-208.   DOI
41 Flohe, L. and Gunzler, W. A. (1984). Assays of glutathione peroxidase. In: Methods in enzymology. Packer, L. (ed), Academic Press, Inc., London, UK, pp. 114-121.
42 Benjakul, S., Visessanguan, W., Thongkaew, C., and Tanaka, M. (2003) Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage. Food Res. Int. 36, 787-795.   DOI   ScienceOn