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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 1330-1339
DOI: https://doi.org/10.20546/ijcmas.2020.906.165


Differentiation of Fresh from Frozen Thawed Chevon by Citrate Synthase Enzymatic Assay
Gowtham Prasad Bomminayuni1, Sanjod Kumar Mendiratta1, Suman Talukder1, Sagar Chand1, Rohit Kumar Jaiswal2* and Vandita Mishra1
1Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh-243 122, India
2Department of Livestock Products Technology, Bihar Veterinary College, Patna, Bihar-800014, India
*Corresponding author
Abstract:

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.


Keywords: Chevon, longissimusdorsi muscle, Freeze-thaw cycle, Citrate synthase, meat quality changes
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How to cite this article:

Gowtham Prasad Bomminayuni, Sanjod Kumar Mendiratta, Suman Talukder, Sagar Chand, Rohit Kumar Jaiswal and Vandita Mishra. 2020. Differentiation of Fresh from Frozen Thawed Chevon by Citrate Synthase Enzymatic Assay.Int.J.Curr.Microbiol.App.Sci. 9(6): 1330-1339. doi: https://doi.org/10.20546/ijcmas.2020.906.165