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Evaluation of microbial proteolysis in meat products by capillary electrophoresis
A Martín1, J J Córdoba, M M Rodríguez
1Higiene de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda da la Universidad s/n, 10-071 Cáceres, Spain. amartin@unex.es
Aims:
The available methods for evaluating proteolysis in meat products, particularly the contribution of micro-organisms, are expensive, time-consuming and require an unacceptable sample size. To minimize these problems, two capillary electrophoresis-based methods have been developed.
Methods And Results:
Six Gram-positive, catalase-positive cocci, four moulds and three yeasts, isolated from dry-cured ham, were tested on sterile pork slices. Using the Capillary Gel Electrophoresis (CGE) method, changes in sarcoplasmic and myofibrillar proteins due to endogenous and microbial enzymes were detected. The Capillary Zone Electrophoresis (CZE) analysis allowed evaluation of bulk changes by micro-organisms in soluble nitrogen compounds.
Conclusion:
CGE analysis of myofibrillar proteins and CZE determination of soluble nitrogen compounds have proved to be valuable tools for evaluating proteolytic activity of endogenous and microbial origin.
Significance And Impact Of The Study:
The CGE and CZE methods developed can be used for a rapid and sensitive analysis of proteolysis in meat products.