Fluorometric determination of acid phosphatase in cooked, boneless, nonbreaded broiler breast and thigh meat.

摘要: This method is applicable for determining activity of acid phosphatase (ACP), a heat-labile enzyme, in cooked, boneless, nonbreaded broiler marinated (83.65% meat) and nonmarinated (100% breast thigh 50:50 blend meat. The assay uses self-indicating substrate that, when acted upon by ACP, loses phosphate radical becomes highly fluorescent compound. Cooked meat added to deionized distilled water 1:3 ratio, blended with hand-held homogenizer, then centrifuged at 2500 relative centrifugal force 5 min. ACP the filtrate measured after shaking on Vortex mixer 75 μL extract pH 5.00 acetate buffer containing nonfluorescent aromatic monophosphoric ester substrate. rate fluorophore formation monitored during 3 min incubation period (38°C) fluorometer, enzyme (mU/kg sample) calculated. Three laboratories analyzed 6 cooked poultry products (marinated breast, thigh, breast/thigh blend). Five cooking temperatures were used generate different levels, which replicated twice duplicate samples sample tests representing 720 data points. Log 10 performance repeatability reproducibility standard deviations (S r S R ) (RSD RSD over treatments as follows: breast: = 0.02, 0.08, 0.60%, 2.12%; 0.04, 0.66%, 1.29%; thigh: 0.01, 0.37%, 0.37%; 0.05, 0.53%, 1.43%; blend: 0.36%, 1.31%; 0.32%, 1.12%.