Optimization of enzymatic analytical method for poultry meat

Abstract

Chilling and freezing are essential for poultry meat preservation. Fresh poultry, visually indistinguishable from frozen-thawed poultry, presents an attractive target for adulteration. Activity levels of the mitochondrial enzyme β-hydroxyacyl-CoA-dehydrogenase (HADH) can indicate previous freezing. This study aims to optimize the analysis method and determine a more sensitive cut-off limit distinguishing fresh from frozen poultry. 125 chicken breasts were sampled from the Lebanese market. Two sets of chilled breasts were analyzed before and after freezing at -22 °C for 5 days, with/without defrosting at 4 °C for 24 h. Frozen breasts samples were studied before and after refreezing at -22 °C. HADH activity was measured by spectrophotometry and found to be significantly higher for frozen samples. Using a cut off limit of 0.3, resulted in the correct identification of all frozen poultry samples instead of 93%. Greater control over incorrectly labelled poultry meat and increased consumer protection can be achieved using the modified thermal identification method.

Keywords: Chilling; Freezing; HADH; Poultry.