End-point Temperature (EPT) Affects N-Acetyl-?-D-Glucosaminidase Activity in Beef, Pork and Turkey

Autor:	R. L. Wilson, C. E. Davis, Gayle K. Searcy, W. E. Townsend
Rok vydání:	1993
Předmět:	chemistry.chemical_classification Leg muscle β n acetylhexosaminidase Enzyme End point chemistry Biochemistry Ground turkey N acetyl β d glucosaminidase food and beverages Denaturation (biochemistry) Food science Food Science
Zdroj:	Journal of Food Science. 58:710-712
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1993.tb09340.x
Popis:	End-point temperature (EPT) affected N-acetyl-beta-D-glucosaminidase (NAGase) activity in nonfrozen and previously frozen cores and ground samples of beef, pork, turkey breast and ground turkey leg muscle tissue. There was little loss of NAGase activity when heating the products to 40 degrees C; however, as EPT increased from 40-70 degrees C, there was (P < 0.05) loss of activity. At 70 degrees C, 90% of activity was lost in beef, 98% in pork, and 93 to 98% in turkey. Inactivation temperature values, IT50, (50% inactivation) were: beef, 59.8 degrees C; pork, 53.4 degrees C; turkey breast, 55.6 degrees C; and turkey leg, 56.6 degrees C.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d2b8573836cec03c4ae4d7f964cb6cc6 https://doi.org/10.1111/j.1365-2621.1993.tb09340.x Zobrazit plný text záznamu Plný text