Transaminase affects accumulation of free amino acids in electrically stimulated beef

• Published in: Journal of food science Vol. 64; no. 3; pp. 384 - 386
• Main Authors: Sekikawa, M, Seno, K, Shimada, K, Fukushima, M, Mikami, M
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.05.1999; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Amino acids; aminopeptidase; Beef; beef conditioning; Biological and medical sciences; conditioning; electrical stimulation; enzyme activity; flavor; Food industries; Food science; food storage; free amino acids; Fundamental and applied biological sciences. Psychology; glutamic acid; Meat and meat product industries; meat carcasses; Taste; transaminase; transaminases; Glutamic acid; Electrical treatment; Biochemical analysis; Enzyme; Organoleptic properties; Transferases; Aminopeptidases; Electrical stimulus; Meat product; Experimental study; Flavor; Protein; Accumulation; Peptidases; Storage; Enzymatic activity; Aminoacid; Transaminases; Hydrolases; Conditioning; Beef; Comparative study
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1999.tb15046.x

Electrical stimulation (ES) of a beef carcass increases the content of free amino acids, which affects meat flavor. Levels of glutamic acid (Glu)-aminopeptidase activity were similar in both control and ES meat but decreased during storage to about 65% at 14 days. When 2-ketoglutaric acid (a substrate of transaminase) was added to the sarcoplasm, the level of Glu increased. Transaminase activity was unaffected by storage and was about 20% greater in ES than in the control. Transaminase activity in beef was confirmed when radioactive 2-ketoglutaric acid was added to the sarcoplasm. Results suggest that transaminase contributes to accumulation of some amino acids such as Glu in beef during conditioning.