Optimization of enzymatic analytical method for poultry meat.

Area of Science:

• Food Science and Technology
• Biochemistry
• Analytical Chemistry

Background:

• Poultry meat preservation relies heavily on chilling and freezing.
• Distinguishing fresh from frozen poultry is challenging due to visual similarity.
• Mislabeled poultry poses a risk of food adulteration and reduced consumer trust.

Purpose of the Study:

• To optimize the analysis method for detecting previous freezing in poultry.
• To establish a more sensitive cut-off limit for the mitochondrial enzyme β-hydroxyacyl-CoA-dehydrogenase (HADH) activity.
• To improve the accurate identification of frozen-thawed poultry meat.

Main Methods:

• Analysis of β-hydroxyacyl-CoA-dehydrogenase (HADH) activity in chicken breast samples.
• Spectrophotometric measurement of enzyme activity.
• Testing samples subjected to various freezing, thawing, and refreezing conditions.

Main Results:

• HADH activity was significantly higher in frozen poultry samples compared to fresh samples.
• A modified cut-off limit of 0.3 for HADH activity correctly identified 100% of frozen poultry samples.
• This improved accuracy represents a significant enhancement from the previous 93% identification rate.

Conclusions:

• The optimized HADH activity assay provides a reliable method for detecting previously frozen poultry.
• Implementing this modified thermal identification method enhances control over mislabeled poultry products.
• Increased consumer protection is achievable through more accurate detection of frozen-thawed poultry.