Objective: Study on some enzymes and protein
electrophoretic patterns in order to find an indicator for
adequacy of heat treatment in meat products. Design: Experimental study. Procedure: The activities of some enzymes, including:
lactate dehydrogenase (LDH), aspartate amino .transferase
(AST) and alanine amino transferase (ALT), were assayed in meat and heat treated meat products at different time-
temperatures combinations. Extracts of samples were used
for electrophoresis by SDS-PAGE method.
Statistical analysis: Analysis of variance and Duncan’s
Results: LDH was active and demonstrated a good
stability in samples which were heated up to 65°C for 55
minute. However, its activity started to decline thereafter
so that at 70°C no significant activity was observed. ALT
and AST were more heat stable than LDH and their
activities were still present in heat treated products at 70CC
for 30 minutes and vanished at 75°C. Many protein bands
disappeared in SDS-PAGE pattern of meat products which
heated at 65°C or above.
Conclusion: LDH can be considered as a suitable indicator
for meat products that have been heated at 70°C or above.
J.Fac.Vet.Med. Univ. Tehran. 61,2:107-113,2006.