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Transaminase (AST/GOT and ALT/GPT) Activity in Ground Beef as a Means of Determining End‐point Temperature
Author(s) -
TOWNSEND W. E.,
DAVIS C. E.
Publication year - 1992
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.1365-2621.1992.tb08041.x
Subject(s) - transaminase , chemistry , alanine transaminase , alanine aminotransferase , saline , extraction (chemistry) , aspartate transaminase , chromatography , enzyme , zoology , biochemistry , biology , alkaline phosphatase , endocrinology
Thermal processing conditions [rate of temperature increase, 0.35°C or 3.5°C/min; end‐point temperature (EPT), 57.2, 71.1, and 79.4°C; dwell time, 0 and 30 min; and enzyme extraction medium (deionized water, 0.9% saline, and pH 7 buffer)] affected glutamic oxalacetic transaminase (GOT; aspartate aminotransferase, E.C. 2.6.1.1) and glutamic pyruvic transaminase (GPT; alanine aminotransferase; E.C. 2.6.1.2) activity in thermal treated ground beef samples. There was greater loss of GOT activity in samples heat processed at 0.35°C/min than samples heat processed at 3.5°C/min with depletion nearly to zero between 71.1 and 79.4°C. More GOT activity was noted when samples were extracted with 0.9% saline solution. GPT activity was low in all samples and was present after heating to 79.4°C.