About: Differentiation between fresh and thawed meat by the measurement of aconitase activity

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Ice crystals, formed during the freezing process of meat, damage cell membranes and cellular organelles, which consequently causes the release of mitochondrial enzymes into the meat exudate. The presence of these enzymes might therefore indicate former freezing procedures carried out on a specific meat sample. Based on this hypothesis a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different storage conditions. The detected enzyme was despite the theory also found in the exudate of fresh meat. However, comparing the enzyme activity measured in fresh meat to that measured in thawed meat, it is obvious that the enzyme activity in frozen/thawed meat is significantly higher. It was further found that the values of aconitase activity also vary in different anatomical parts Ice crystals, formed during the freezing process of meat, damage cell membranes and cellular organelles, which consequently causes the release of mitochondrial enzymes into the meat exudate. The presence of these enzymes might therefore indicate former freezing procedures carried out on a specific meat sample. Based on this hypothesis a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different storage conditions. The detected enzyme was despite the theory also found in the exudate of fresh meat. However, comparing the enzyme activity measured in fresh meat to that measured in thawed meat, it is obvious that the enzyme activity in frozen/thawed meat is significantly higher. It was further found that the values of aconitase activity also vary in different anatomical parts (en)
Title	Differentiation between fresh and thawed meat by the measurement of aconitase activity Differentiation between fresh and thawed meat by the measurement of aconitase activity (en)
skos:prefLabel	Differentiation between fresh and thawed meat by the measurement of aconitase activity Differentiation between fresh and thawed meat by the measurement of aconitase activity (en)
skos:notation	RIV/60461373:22330/14:43897426!RIV15-MZE-22330___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI111B053)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Pipek, Petr Rohlík, Bo-Anne Šimoniová, Anna Škorpilová, Tereza
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	11499
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/14:43897426
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	mitochondrial enzymes, adulteration, detection, freezing, meat (en)
http://linked.open.../riv/klicoveSlovo	detection freezing meat adulteration mitochondrial enzymes
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[B3657CF71683]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer’s nutritional and health benefit.
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	32
http://linked.open...iv/tvurceVysledku	Pipek, Petr Rohlík, Bo-Anne Šimoniová, Anna Škorpilová, Tereza
issn	0862-8653
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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