Establishment of a Rapid Method for Differentiating Fresh and Thawed Meat Based on β-hydroxyacyl-CoA-dehydrogenase Activity
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Abstract:
In order to differentiate fresh and thawed pork rapidly, fresh pork (fresh chilled pork and freshly slaughtered pork) and thawed pork were used as research objects, and a method based on the β-hydroxyacyl-CoA-dehydrogenase (HADH) activity value for the rapid differentiation of fresh pork and thawed pork was established and optimized. The results showed that the optimum conditions were as follows: the optimum time for analyzing HADH activity, 150 s; the optimum amount of added acetoacetyl-CoA, 10 μL; the optimum reaction volume of extracts, 22.5 μL; and the optimum reaction time of extracts, 15 min. No significant differences were found on HADH activity value between fresh chilled pork belly, rib, tenderloin, and foreleg and their corresponding freshly slaughtered pork counterparts. Significant differences were found in HADH activity value between different cuts of fresh pork (fresh chilled pork and freshly slaughtered pork) and the corresponding thawed pork counterparts. The combination of discriminant analysis and significance analysis showed that the unknown sample was fresh pork if the HADH value was lower than 186; it was thawed pork if the HADH value was higher than 250; and the sample should be re-analyzed if the value was between 186 and 250. The accuracy of test samples using this threshold was 100%. This research provides a reference for rapidly distinguishing fresh pork from thawed pork, and builds a theoretical foundation for the in-depth study of the identification of thawed pork.
