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Kang SM, Kang G, Seong PN, et al. Evaluation of the Activities of Antioxidant Enzyme and Lysosomal Enzymes of the Longissimus dorsi Muscle from Hanwoo (Korean Cattle) in Various Freezing Conditions. Korean J Food Sci Anim Resour. 2014;34(6):742-8doi: 10.5851/kosfa.2014.34.6.742.
Kang, S. M., Kang, G., Seong, P. N., Park, B., Kim, D., & Cho, S. (2014). Evaluation of the Activities of Antioxidant Enzyme and Lysosomal Enzymes of the Longissimus dorsi Muscle from Hanwoo (Korean Cattle) in Various Freezing Conditions. Korean journal for food science of animal resources, 34(6), 742-8. https://doi.org/10.5851/kosfa.2014.34.6.742
Kang, Sun Moon, et al. "Evaluation of the Activities of Antioxidant Enzyme and Lysosomal Enzymes of the Longissimus dorsi Muscle from Hanwoo (Korean Cattle) in Various Freezing Conditions." Korean journal for food science of animal resources vol. 34,6 (2014): 742-8. doi: https://doi.org/10.5851/kosfa.2014.34.6.742
Kang SM, Kang G, Seong PN, Park B, Kim D, Cho S. Evaluation of the Activities of Antioxidant Enzyme and Lysosomal Enzymes of the Longissimus dorsi Muscle from Hanwoo (Korean Cattle) in Various Freezing Conditions. Korean J Food Sci Anim Resour. 2014;34(6):742-8. doi: 10.5851/kosfa.2014.34.6.742. Epub 2014 Dec 31. PMID: 26761669; PMCID: PMC4662187.
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Korean J Food Sci Anim Resour. 2014;34(6):742-8. doi: 10.5851/kosfa.2014.34.6.742. Epub 2014 Dec 31.

Evaluation of the Activities of Antioxidant Enzyme and Lysosomal Enzymes of the Longissimus dorsi Muscle from Hanwoo (Korean Cattle) in Various Freezing Conditions.

Korean journal for food science of animal resources

Sun Moon Kang, Geunho Kang, Pil-Nam Seong, Beomyoung Park, Donghun Kim, Soohyun Cho

Affiliations

  1. Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea.

PMID: 26761669 PMCID: PMC4662187 DOI: 10.5851/kosfa.2014.34.6.742

Abstract

This study was conducted to evaluate the activities of antioxidant enzyme (glutathione peroxidase (GSH-Px)) and lysosomal enzymes (alpha-glucopyranosidase (AGP) and beta-N-acetyl-glucosaminidase (BNAG)) of the longissimus dorsi (LD) muscle from Hanwoo (Korean cattle) in three freezing conditions. Following freezing at -20, -60, and -196℃ (liquid nitrogen), LD samples (48 h post-slaughter) were treated as follows: 1) freezing for 14 d, 2) 1 to 4 freeze-thaw cycles (2 d of freezing in each cycle), and 3) refrigeration (4℃) for 7 d after 7 d of freezing. The control was the fresh (non-frozen) LD. Freezing treatment at all temperatures significantly (p<0.05) increased the activities of GSH-Px, AGP, and BNAG. The -196 ℃ freezing had similar effects to the -20℃ and -60℃ freezing. Higher (p<0.05) enzymes activities were sustained in frozen LD even after 4 freeze-thaw cycles and even for 7 d of refrigeration after freezing. These findings suggest that freezing has remarkable effects on the activities of antioxidant enzyme and lysosomal enzymes of Hanwoo beef in any condition.

Keywords: Hanwoo beef; antioxidant enzyme; freezing condition; lysosomal enzyme

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