Development of superoxide dismutase based visual and spectrophotometric method for rapid differentiation of fresh and frozen-thawed buffalo meat

[Display omitted] •Differentiation of fresh and frozen thawed meat is important for authentication.•Freezing and thawing of meat damage cell membrane.•Cell content including active enzymes oozes from the cell into extra cellular spaces.•Presence of enzymes like SOD is an indicator of frozen thawed m...

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Published in:Food chemistry 2024-06, Vol.444, p.138659-138659, Article 138659
Main Authors: Jangir, Apeksha, Kumar Biswas, Ashim, Arsalan, Abdullah, Faslu Rahman, C.K., Swami, Shalu, Agrawal, Ravikant, Bora, Bedika, Kumar Mendiratta, Sanjod, Talukder, Suman, Chand, Sagar, Kumar, Devendra, Ahmad, Tanbir, Ratan Sen, Arup, Naveena, Basappa M., Singh Yadav, Ajit, Jaywant Rokade, Jaydip
Format: Article
Language:English
Subjects:
Animals
Biomarker
Biomarkers
Buffaloes
Enzyme method
Freezing
Meat
Meat - analysis
Superoxide Dismutase
Supply chain
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Summary:[Display omitted] •Differentiation of fresh and frozen thawed meat is important for authentication.•Freezing and thawing of meat damage cell membrane.•Cell content including active enzymes oozes from the cell into extra cellular spaces.•Presence of enzymes like SOD is an indicator of frozen thawed meat.•SOD based method of differentiation is visual and spectrophotometric. Study aimed to develop biomarker-based assay for rapid detection of fresh and frozen-thawed buffalo meat in the supply chain. The method is based on development of a solvent system and identification of suitable substrate and developer for screening of biomarkers. For the confirmation column chromatography, gel electrophoresis and Western Blotting were carried out. Validation was done by intra- and inter-day validation, storability study, and determination of thermal history. Best results were shown with pH 8.0 Tris-HCl; extraction buffer, 205 µM nicotinamide adenine dinucleotide hydrogen; substrate, 184 µM Nitroblue tetrazolium, and 1.9 µM phenazine methosulfate; developer. The thermal history ranged from 0.14 to 0.17 during storage at −20 °C. The intra- and inter-day assay precision (CV %) ranged from 5.3 to 6.5 %; in chilled and 14.1 – 9.2 % in frozen-thawed samples. The study confirmed SOD as a viable biomarker. Developed method using SOD has significant potential for rapidly differentiating chilled or frozen-thawed meat.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2024.138659