English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/103060
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Optimization of Muscle Enzyme Colorimetric Tests for Rapid Detection of Exudative Pork Meats

AuthorsFlores Llovera, Mónica ; Toldrá Vilardell, Fidel
Issue DateOct-2014
CitationFood Analytical Methods 7 (9):1903-1907
AbstractThe assays of muscle arginyl (RAP) and alanyl (AAP) aminopeptidases and dipeptidyl peptidase IV (DPPIV) have been optimised using colorimetric (aminoacyl-p-nitroanilide) substrates in order to design an appropriate test in their assay in fresh pork meat. Kinetic parameters, Km and Vmax, were calculated for the three enzymes using pNa substrates. The rapid colorimetric analysis was developed and applied directly on the muscle extracts from 16 samples previously classified in different pork meat qualities. The exudative meat quality class (PSE) showed significant lower values for these enzyme activities than the ideal meat quality (RFN) and the dark, firm and dry (DFD) quality classes. The protocols can be easily transferred to food industry because the use of colorimetric substrates and a microplate colour reader are feasible to use in large-scale production systems.
Description5 pages, 2 tables, 3 figures.-- The final publication is available at Springer via http://dx.doi.org/10.1007/s12161-014-9834-6
Publisher version (URL)http://dx.doi.org/10.1007/s12161-014-9834-6
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
Food Analytical Methods 2014-1903 postprint.pdf185,57 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.