KMID : 1024620140340060742
|
|
Food Science of Animal Resources 2014 Volume.34 No. 6 p.742 ~ p.748
|
|
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
Kang Geun-ho Seong Pil-Nam Park Beom-young Kim Dong-Hun Cho Soo-Hyun
|
|
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¡É (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¡É) 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¡É freezing had similar effects to the -20¡É and -60¡É 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.
|
|
KEYWORD
|
|
freezing condition, antioxidant enzyme, lysosomal enzyme, Hanwoo beef
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|