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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F13%3A43897132%21RIV15-MZE-22330___
rdf:type
skos:Concept n17:Vysledek
dcterms:description
The presence of these mitochondrial enzymes in the exudate of meat 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 of chicken meat. This might be caused by slightly different chemical composition of breasts and thighs and by the presence of bone and skin in the samples of chicken thighs.. The presence of these mitochondrial enzymes in the exudate of meat 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 of chicken meat. This might be caused by slightly different chemical composition of breasts and thighs and by the presence of bone and skin in the samples of chicken thighs..
dcterms:title
The use of aconitase for the detection of chicken meat. The use of aconitase for the detection of chicken meat.
skos:prefLabel
The use of aconitase for the detection of chicken meat. The use of aconitase for the detection of chicken meat.
skos:notation
RIV/60461373:22330/13:43897132!RIV15-MZE-22330___
n3:aktivita
n18:P
n3:aktivity
P(QI111B053)
n3:cisloPeriodika
5
n3:dodaniDat
n11:2015
n3:domaciTvurceVysledku
n6:6380956 n6:1621297 n6:1649906 n6:1391992
n3:druhVysledku
n16:J
n3:duvernostUdaju
n13:S
n3:entitaPredkladatele
n8:predkladatel
n3:idSjednocenehoVysledku
112932
n3:idVysledku
RIV/60461373:22330/13:43897132
n3:jazykVysledku
n7:eng
n3:klicovaSlova
mitochondrila enzymes, freeezing, detdection, adulteration, meat
n3:klicoveSlovo
n4:detdection n4:freeezing n4:adulteration n4:mitochondrila%20enzymes n4:meat
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[1DA27909EA25]
n3:nazevZdroje
Czech Journal of Food Sciences
n3:obor
n10:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:projekt
n14:QI111B053
n3:rokUplatneniVysledku
n11:2013
n3:svazekPeriodika
32
n3:tvurceVysledku
Škorpilová, Tereza Rohlík, Bo-Anne Pipek, Petr Šimoniová, Anna
s:issn
1212-1800
s:numberOfPages
5
n12:organizacniJednotka
22330