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Assessment of previous heat treatment of laboratory heat-processed meat and poultry using a commercial enzyme system



Assessment of previous heat treatment of laboratory heat-processed meat and poultry using a commercial enzyme system



Journal of Food Science 52(6): 1445-1448



The APIZYM enzyme system was assessed with respect to: enzyme activity in aq. and saline extract filtrates from raw and heat processed (60 degrees and 71.1 degrees C) beef; effect of rate of heating (0.2-0.3 degrees C, 0.4-0.5 degrees C, and 0.9-1.0 degrees C/min) to internal temp. of 66.7 degrees , 67.8 degrees , 68.9 degrees , 70.0 degrees , and 71.1 degrees C and holding times of 0, 15, 30, 45, and 60 min at these temp. on residual enzyme activity; reduction of enzyme assay incubation time, and reproducibility of the system. Results showed that slightly higher enzyme activity in heated samples was obtained with 0.9% saline extraction compared with water. Greater enzyme activity was observed in filtrates from pork samples heat-processed at a fast rate than at a slow rate. Enzyme activity could be detected after 2 h incubation, but 4 h were needed for the enzymes to react with their respective substrates. The system was found to be reproducible. The results of this study also indicated the potential of using leucine aminopeptidase as an indicator enzyme for determining the adequacy of heat treatment of meat and poultry products.

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Accession: 001533135

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DOI: 10.1111/j.1365-2621.1987.tb05852.x



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