Taze ve dondurulmuş-çözülmüş et özsuyundaki bazı biyokimyasal değerlerin incelenmesi

Abstract

In this rese2t'ch, some biochemical valuEs YIE.'r'e tested in thepressed meat. juices in order to distingL',ist fresh meat from afrozen-tha,:e.c. meat.For this purpose, pr'e.ssed juices from samples of 10 teef, 8 sheep,10 chicken and 10 minced beef meat were investigE.t.ed for theirprotein, carber:ic anhydrase and esterase activity contents. Storageparameters were selected as daily, onE week unfrozen at 3 °C, onew€,'E·k c.nd one month frozen at -13 °C. Protein contents were deter·mInedby biuret method. Carbonic anhydrase activities were measuredby Maren' s phenol red method esterase activitieE' t.y r.ydrolysis ofp-nitrophenyl acetate.The results of the t.ests and their statistical evaluations showedthat the storage parameters had no sigr,ificar,t effect on proteincontent s, and carbonic anhydrase ane, esterase acti vi ty levels. Thesame effect was seen to be ncr:eigr.ificant on chicken meat jui.ceprotein centent and significant on their measured enzymE' acti vi tiesThe effect was also; significant on protein conter:t s alOe. esteraseactivities of mincE'c beef meat and nonsignificant on carbonicanhydrase levels. In addition the degree of significance in thedifference between the averages of the teE,t. I!.roups were also analyzecstat.istically. Despite some significant differences, it wasconcluded that the above ment.ioned biochemical tests on the meatjuices cculd not be usec for discrimination of fresh ane. frozenthawedmeats.