National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The objective of study was to differentiate fresh from frozen-thawed chevon by evaluating citrate synthase enzymatic assay and the effects of repeated freeze–thaw cycles (0–2) on physico-chemical and microbiological parameters in longissimusdorsi of chevon. The activity of themitochondrial enzyme in meat press juice from fresh and frozen-thawed meat was compared to know the efficacy of these enzymes in differentiating fresh from frozen-thawed meat. Citrate synthase activity had shown more significant change in values of meat press juice of fresh and frozen-thawed chevon. The physico-chemical and microbiological characteristics had also shown good correlation with the activity of enzyme at different stages of freeze-thaw cycles. A significant (P<0.05) reduction in pH, and water holding capacity; however, a significant increase in TBARS and thawing loss was observed from fresh to 2nd freeze-thaw cycle whereas total plate count showed increasing trend from fresh to 2nd freeze-thaw cycle. Therefore, citrate synthase enzymatic assay could be a suitable method for the differentiation of frozen-thawed from fresh chevon.
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