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Assessment of Previous Heat Treatment Given to Semi‐Commercially and Commercially Prepared Meat and Poultry Products Using the “APIZYM” System
Author(s) -
TOWNSEND W.E.,
BLANKENSHIP L.C.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07777.x
Subject(s) - food science , aminopeptidase , poultry meat , chemistry , leucine , meat packing industry , biochemistry , amino acid
A micromethod enzyme system (APIZYM) designed for the detection of 19 individual enzymes was used to assess the previous heat treatment given to a variety of meat and poultry products. Filtrates were obtained from 0.9% saline extracts of heat‐ processed product. Results indicated the possibility of using the APIZYM system as a screening procedure for monitoring the adequacy of heat‐treatment of semi‐commercially and commercially prepared products, with the exception of deli‐type roast beef and products where several processing time/ temperature combinations were involved. In these tests, leucine aminopeptidase appeared to be a more sensitive indicator enzyme than the currently used acid phosphatase procedure.