Rapid fluorometric analysis of acid phosphatase activity in cooked poultry meat
1994
Davis, C.E. | Townsend, W.E.
A new quantitative fluorometric assay was used to determine poultry-muscle acid phosphatase (ACP) activity at five end-point temperatures (EPTs). Nonfrozen or frozen ground broiler and turkey breast and turkey dark meat (16 9) were packed in glass tubes (25 x 150mm) and heated to 62.8, 65.6, 68.3, 71.1 and 73.9 degrees C in a water bath set 1.5 degrees C above target EPT. After heating, samples were removed and immediately chilled (2-3 degrees C). A 75 microliter portion of an aqueous meat extract (1 meat/2 H2O wt/wt) was added to 2.0 ml ACP substrate and the kinetic increase in fluorescence monitored at 38 degrees C. The experiment was replicated three times. A curvilinear decrease in mean (N = 12) ACP activity occurred within each muscle type. Although freezing before cooking lowered ACP activity, it was not different (P > .05) from that of nonfrozen meat. Acid phosphatase activity (mU/kg) means (N = 12) with standard errors for EPTs between 68.3 and 71.1 degrees C for broiler and turkey breast and turkey dark meat were as follows: 9270 +/- 873 and 5548 +/- 562; 9313 +/- 665 and 6808 +/- 521; and 4821 +/- 398 and 3370 +/- 281, respectively. This procedure provides a rapid (3 min instrument time), sensitive analytical method for quality-assurance process-control technicians or regulatory analysts to monitor EPT in cooked poultry.
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