Mitochondrial Malate Dehydrogenase 활성을 이용한 냉장계육과 냉동계육의 판별법에 관한 연구

This study was performed to develop the method of differentiation fresh and frozen meat by using the measurement of mitochondrial malate dehydrogenase. The principle of this experiment is based on the fact the enzyme proteins associated with mitochondria membrane could be released by freezing. The methods were studied by measurements of protein concentration of meat press juice, WHC (water-holding capacity), drip loss and mitochondrial malate dehydrogenase enzyme activity. Samples were stored at 4t and -18t during storage period, respectively. Protein concentration of meat press juice was ranged from 8.5 mg/mL to 12.7 mg/mL and increased by freezing below at -18℃ (p0.05). The amount of drip loss of fresh and frozen chicken meat at 4℃ and -18℃ was not significantly different (p>0.05). Mitochondrial malate dehydrogenase activity of frozen meat (-18℃) was significantly higher (p