International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:6, June, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
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

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

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:
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