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Brine Ingredients Alter the Immunoassay of Lactate Dehydrogenase Isozyme 5 in Beef
Author(s) -
Miller D.R.,
Keeton J.T.,
Prochaska J.F.
Publication year - 2003
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.1365-2621.2003.tb07020.x
Subject(s) - chemistry , brine , lactate dehydrogenase , sodium , chromatography , food science , isozyme , sodium citrate , biochemistry , enzyme , organic chemistry , medicine , pathology
Ground beef Semimembranosus muscle was prepared in neutral phosphate buffer containing sodium chloride (0% to 3%) with and without 0.5% sodium tripolyphosphate (STPP). Extracts were cooked to end point temperatures of 58 °C to 65 °C, and aliquots were analyzed for total soluble protein and immunoblot quantification of lactate dehydrogenase isozyme 5 (LDH5). More protein was solubilized in the presence of STPP, with all extracts exhibiting a linear decline in total protein with temperature. LDH5 showed parallel log decreases with temperature, which were lowered by increased salt and moderated by STPP. The presence of brine ingredients must be considered when using LDH5 to verify end point cooking temperatures in beef.