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PHOSPHOLIPASE A2 ACTIVITY IN POULTRY PSE, PALE, SOFT, EXUDATIVE, MEAT
Author(s) -
SOARES ADRIANA LOURENČO,
IDA ELZA IOUKO,
MIYAMOTO SAYURI,
HERNÁNDEZBLAZQUEZ FRANCISCO JAVIER,
OLIVO RUBISON,
PINHEIRO JOÃO WAINE,
SHIMOKOMAKI MASSAMI
Publication year - 2003
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2003.tb00285.x
Subject(s) - phospholipase a2 , enzyme assay , food science , phospholipase , enzyme , poultry meat , chemistry , biology , zoology , biochemistry
The interrelationship between phospholipase A2 activity (PLA (2)) and the development of pale, soft, exudative meat (PSE) in chicken was evaluated. Pectoralis major m. from female birds of 45 days of age after hatch was studied and determination of the enzyme activity was estimated by the formation of long‐chain fatty acids. The occurrence of PSE was evaluated by measuring pH, L* values, water holding capacity and sarcoplasmic Ca 2+ concentration from both heat‐stressed and nonstressed birds. In addition, the occurrence of the syndrome was monitored with birds advancing in age. Our studies revealed that PLA(2) plays an important role towards the occurrence of PSE symptoms and its activity increased as the birds became older. The enzyme activity was detected from the beginning of our experiment at 36 days and increased up to 70 days after hatch. The overall average activity was 1.25 times more pronounced in PSE samples from heat‐treated birds when compared to control animals (P ≤ 0.05).