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

AutorFlores Llovera, Mónica ; Toldrá Vilardell, Fidel
Fecha de publicaciónoct-2014
CitaciónFood Analytical Methods 7 (9):1903-1907
ResumenThe 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.
Descripción5 pages, 2 tables, 3 figures.-- The final publication is available at Springer via http://dx.doi.org/10.1007/s12161-014-9834-6
Versión del editorhttp://dx.doi.org/10.1007/s12161-014-9834-6
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