An enzymic method for differentiating frozen and thawed fresh goat meat.

摘要

The specific activities of lysosomal enzymes (acid phosphatase, ACP; alkaline phosphatase, ALP) and mitochondrial enzymes (glutamate oxaloacetate transaminase, GOT; glutamate pyruvate transaminase, GPT; lipoamide dehydrogenase, LPDH; Lactate dehydrogenase, LDH; succinate dehydrogenase, SDH) were determined in fresh and frozen thawed goat muscle press juice. The ACP activity almost doubled after 90 days and the ALP activity on 15 days of storage as compared to the activity of fresh goat muscles. The specific activity of LPDH showed a significant (p<0.05) increase during frozen storage up to 60 days. The LDH activity increased from 6.27 to 19.89 units after 30 days of storage. The SDH activity also showed increasing trend with progressive storage period. However, thawing method did not influence the membrane integrity too much during frozen storage. These results suggest that the measurement of LPDH, LDH and SDH can be used to develop a simple method to distinguish between fresh and frozen thawed goat meat..