Theory and practice of meat processing (E-Journal) / Теория и практика переработки мяса
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Biochemical and histological indicators of blood and m. longissimus dorsi of young bulls of Kazakh white-headed breed of different genotypes by the CAPN1 and GH genes
Get PDFThe use of molecular genetic markers for productivity is one of the modern approaches in breeding beef cattle. The article presents the results of the studies on the influence of genotypes by the calpain (CAPN1) and growth hormone (GH) genes on live weight, fatty acid composition of blood plasma, quantitative and qualitative indicators of meat of young cattle of Kazakh white-headed breed. It was established that animals of the homozygous geno-types СС–CAPN1 and VV-GH had a larger live weight and its average daily gain on the 240th and 365th days. Their superiority over the GG and LL genotypes was 13.8% (P<0.05) and 6.9%; 14.6% (P<0.05) and 6.9%, respectively. The carriers of the desirable alleles in the homozygous state had the sum of unsaturated fatty acids higher by 6.3% and 7.1%, respectively, than the young bulls, in which genotypes they were absent. The predominance of unsaturated fatty acids over saturated fatty acids also determined lower values of lipid me-tabolism direction index (0.92 and 1.00) in the animals with the desirable genotype. Muscle tissue of animals of the СС and VV genotypes was characterized by a higher level of protein, fat by 0.28–2.13 abs. per cent, energy value, and the quantity of muscle fibers with a smaller diameter per unit area compared to the GG and LL genotypes by on average 8.7% and 25.5% (P<0.01). Due to the greater number of interfiber fat inclusions, muscle tissue of the desirable genotypes received higher marbling scores. The obtained data testify to the prospects of replication of animals, which genotype has the desirable alleles for further improvement of traits of meat productivity of Kazakh white-headed breed
Development of high sensitive real-time PCR to detect mustard and other allergens of the family Brassicaceae in food samples
Get PDFMustard is a commonly used condiment including in production of other food products. As mustard is an allergen, it is necessary to control its presence. The development of PCR test-systems for its detection is complicated by the fact that this condiment can be made from seeds of various plant species (Brassica juncea, Brassica nigra, Sinapis alba) of the family Brassicaceae that are not closely related. This family includes other plant species such as white cabbage (Brassica oleracea) and rapeseed (Brassica napus), which can cause the allergic reaction, although seldom. In this connection, many authors use primers specific to many species of this family, including to allergens, to detect mustard. In this work, we used the similar strategy. To increase sensitivity, primers for the mitochondrial COX gene were selected. To increase PCR stability in analysis of deeply processed products, primers were selected for a region with a length of 61 base pair. In the work, the specificity and sensitivity of the developed PCR method was confirmed. Analyses of different products, including those that underwent deep technological processing, were carried out with these primers. Also, primers were selected to detect white mustard (S. alba). When analyzing products on the presence of white mustard, charac‑ teristic regional preferences were demonstrated: this species is used in manufacturing products mainly in the UK and USA
A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization
Get PDFThe paper proposes a model for the process of free moisture crystallization in beef within the framework of the Debye concept with establishment of dependencies of model parameters on the initial moisture content. Model adequacy was validated by comparison of the calculation results with the results of the experiments on determination of values of heat capacity and phase transition enthalpy in beef with different initial moisture obtained by the differential scanning calorimetry method. It is shown that the end of free water phase transition in beef with initial moisture in a range of 37% to 80% occurs at a temperature of 243 К. Calculation dependencies of parameters of the model used for calculation of beef heat capacity are presented
Analysis of requests for journals Nature Food and npj Science of Food by the data of the SCI-HUB service for the first half of 2020
Get PDFThis paper analyses the history of Sci-Hub service requests for two food industry journals Nature Food and npj Science of Food for the period from 1.01.2020 to 29.06.2020. Trends in the development of the food industry and the most popular papers are discussed. Ten of the most popular papers from the journals Nature and Science according to Sci-Hub are presented to compare the popularity of papers related to the food industry and papers from other fields. Based on the analysis of the obtained data we made a conclusion that the popularity of papers related to the food industry is relatively low compared to other papers, which is a paradoxical situation. The data for this paper were provided by the developer of Sci-Hub
Foodborne viruses — an emerging pathogens
Get PDFViral foodborne illnesses which have become a significant cause of all reported foodborne illnesses in recent years and considered as an emerging risk in veterinary public health. Foodborne transmission can occur by contamination of food by infected food handlers, by contamination of food during the production process and by consumption of products of animal origin harboring a zoonotic virus. Microbiological genomics studies discovered that noroviruses and hepatitis A viruses were primarily associated with food-handler transmission and sewage-contaminated foods while hepatitis E was associated with consumption of raw or undercooked meat of pig or wild animals. Routine harmonized surveillance of viral outbreaks, and surveillance of virus occurrence in food commodities, in combination with systematic strain typing, and joint expertise from veterinary, food, and clinical microbiologists would be recommended to aid source attribution studies and identify risk prevention measures
Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products
Get PDFIn Russia, in the production of meat and sausage products, the food colour, named as Red rice, is use. Red rice is obtain by the cultivation the strains of the Monascus fungus on various carbohydrate substrates, for example rice. That Red rice may contain the mycotoxin citrinin, but neither the purity of the food colour nor the safety profile are regulated. The aim of this work was to study the physical and chemical properties of Red rice and to develop method for its determination in sausage products. The experiments were carried out on model and commercial samples of sausages. The samples were analyzed using spectrophotometry and highefficiency planar and liquid chromatography. Spectrophotometric analysis revealed differences in solubility, coloring power, spectral characteristics, composition and ratio of pigments in commercial samples of Red rice. The extraction parameters of colouring substances from sausages model samples were determined. It has been established that Red rice is extracted with chloroform, acetone, ethanol and its aqueous solutions. Petroleum ether was proposed for degreasing sausages. Red rice from sausages was extracted with acetone because it did not extract synthetic colours and carminic acid. It was found, that 90% of Red rice is extracted from samples of sausages by double extraction with ultrasonic treatment with a power of 128 W. High performance thin layer chromatography method and high performance liquid chromatography method for the Red rice identification was proposed. The content of Red rice in the extracts was determined by spectrophotometric method. The developed method for the determination of Red rice was tested on commercial samples of sausage products
TECHNOLOGICAL INNOVATIONS FOR TREATMENT OF CASINGS
Get PDFThe article presents the results of substantiation of composition of technological aids for treatment of casings, which provides an increase in microbiological safety of the finished product. The study objects were samples of casings with signs of microbial spoilage, provided by the manufacturer, and prototypes of technological aids for treatment of casings obtained in VNIIPD. Parameters studied: microbial contamination of casings; titratable acidity, active acidity, density of test samples of the technological aids, surface tension and efficiency of aqueous solutions of the samples. Microbial contamination was determined using methods generally accepted in veterinary and sanitary examination; titratable acidity — titrimetric method; active acidity (pH) — potentiometric method; density — densimetric method; surface tension — ring method (du Noüy method). It was found that the surface microbial contamination of defective intestinal membranes includes the following microorganisms: Bacillus spp., Enterococcus spp. and Micrococcus spp. Among the microorganisms the most resistant to various types of treatment are Bacillus spp. microorganisms. It was established, that the samples of the tested synthesized prototypes of technological aids with most effective antimicrobial action were samples based on lactate-, acetate- and propionate-containing additives, including polyhexamethylene guanidine hydrochloride and alkyldimethylbenzylammonium chloride. It was shown, that test prototypes 9, 19, and 28, which include polyhexamethyleneguanidine hydrochloride, alkyldimethylbenzylammonium chloride and polyvinylpyrrolidone, have rather high antagonistic activity against test cultures of L. monocitogenes, E. coli, St. aureus, Sal. typhimurium with the folowing concentration — (600 × 106 CFU/ml). Minimum effective concentrations of solutions of technological aids for treatment of casings vary from 0,6 % up to 2,5 %. It was established that minimum effective concentration of solutions of technological aids for treatment of casings corresponds to concentration of the solution with maximum adsorption of the resulting complexes on the surface of the liquid-air phase boundary. Treatment of defective casings with aqueous solutions of the agents with concentrations of 2.5 % for 30 minutes provides suppression of growth of all detected spoilage microorganisms, including Bacillus spp.The article presents the results of substantiation of composition of technological aids for treatment of casings, which provides an increase in microbiological safety of the finished product. The study objects were samples of casings with signs of microbial spoilage, provided by the manufacturer, and prototypes of technological aids for treatment of casings obtained in VNIIPD. Parameters studied: microbial contamination of casings; titratable acidity, active acidity, density of test samples of the technological aids, surface tension and efficiency of aqueous solutions of the samples. Microbial contamination was determined using methods generally accepted in veterinary and sanitary examination; titratable acidity — titrimetric method; active acidity (pH) — potentiometric method; density — densimetric method; surface tension — ring method (du Noüy method). It was found that the surface microbial contamination of defective intestinal membranes includes the following microorganisms: Bacillus spp., Enterococcus spp. and Micrococcus spp. Among the microorganisms the most resistant to various types of treatment are Bacillus spp. microorganisms. It was established, that the samples of the tested synthesized prototypes of technological aids with most effective antimicrobial action were samples based on lactate-, acetate- and propionate-containing additives, including polyhexamethylene guanidine hydrochloride and alkyldimethylbenzylammonium chloride. It was shown, that test prototypes 9, 19, and 28, which include polyhexamethyleneguanidine hydrochloride, alkyldimethylbenzylammonium chloride and polyvinylpyrrolidone, have rather high antagonistic activity against test cultures of L. monocitogenes, E. coli, St. aureus, Sal. typhimurium with the folowing concentration — (600 × 106 CFU/ml). Minimum effective concentrations of solutions of technological aids for treatment of casings vary from 0,6 % up to 2,5 %. It was established that minimum effective concentration of solutions of technological aids for treatment of casings corresponds to concentration of the solution with maximum adsorption of the resulting complexes on the surface of the liquid-air phase boundary. Treatment of defective casings with aqueous solutions of the agents with concentrations of 2.5 % for 30 minutes provides suppression of growth of all detected spoilage microorganisms, including Bacillus spp
DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS
Get PDFThe development of protein ingredients based on the composites from secondary collagen-containing meat raw materials and obtained by the methods of deep processing attracts increasing attention of specialists.In the presented work, the composite and mass composition of the protein ingredient from hydrolysates of beef hide split, pork skin and blood plasma in a ratio of 45:45:10 was established. The improved amino acid composition of the protein ingredient due to addition of dry blood plasma suggests an increased biological and nutritional value of the developed product. Addition of up to 15 % of the protein ingredient instead of beef in the technology of minced semi-prepared products improves the rheological and organoleptic characteristics of the finished product.The development of protein ingredients based on the composites from secondary collagen-containing meat raw materials and obtained by the methods of deep processing attracts increasing attention of specialists. In the presented work, the composite and mass composition of the protein ingredient from hydrolysates of beef hide split, pork skin and blood plasma in a ratio of 45:45:10 was established. The improved amino acid composition of the protein ingredient due to addition of dry blood plasma suggests an increased biological and nutritional value of the developed product. Addition of up to 15 % of the protein ingredient instead of beef in the technology of minced semi-prepared products improves the rheological and organoleptic characteristics of the finished product
Products of chemical reactions that occur during high-temperature heat treatment of the meat products
Get PDFRecently the actively active studies have begun devoted to the accumulation of «harmful» substances in food products, which are supposedly accumulated in the body of a person who often consumes these products. Meat, as a source of full-featured animal protein, is especially popular in this aspect. For the preparation of meat products various types of heat treatment are used, almost each of which will inevitably lead to the destruction of some of the chemical compounds originally present in the product, and the formation of completely new chemical compounds, which can often be harmful to the human body. During high-temperature heat treatment (mainly frying), some chemical reactions in meat products occur, which lead to the formation of heterocyclic aromatic amines (HAA) in it. Due to the great variety of raw meat and cooking recipes, during the heat treatment HAA’s of various classes are formed, each of them will be peculiar for the particular type of raw material or recipe components (with the exception of MeIQx and PhIP, which always form during frying). The more complete understanding of the HAA’s formation mechanism will help study the products of Maillard reactions and Strecker degradation. In this work we studied the formation of HAA’s as a result of the cyclization of creatine and the detaching of water (dehydration) from it during temperature exposure. The classification of the compounds formed as a result of these reactions is presented and the main classes of the HAA obtained in result are considered. The questions of the influence of various factors on amount of HAA formed, such as the fat content, the introduction of Fe2+, Fe3+, are raised. In the future it is necessary to conduct studies of the quantitative content of HAA in meat products to complement the already actively ongoing work on the study of xenobiotics consumed by humans with food, which will give a more comprehensive picture of the carcinogens content in food products
LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW
Get PDFThe development of plasma technology is associated with the unique features of non-equilibrium low-temperature plasma: high electron energy and high concentration of chemically active excited and charged particles at low gas temperature, which allows to process thermolabile materials and biological objects in gentle conditions when high temperatures are not required. The biological effects of low-temperature plasma exposure are considered. It was established that during plasma treatment, a combined effect on cells and tissues of living systems from UV radiation, ions and chemically active particles occurs. Depending on the plasma type, the significance of each of the listed mechanisms for increasing the effectiveness of plasma treatment may vary. However, all these mechanisms interact with each other and have a synergistic effect. It was shown that the conducted studies confirm the ability of low-temperature plasma to inactivate pathogenic microorganisms upon contact with biological objects and foods. The results of the studies are presented, the purpose of which was to study the effect of plasma treatment on nitrite concentration in the water treated by this method and to assess the possibility of its use as a source of nitrite when curing meat products.The development of plasma technology is associated with the unique features of non-equilibrium low-temperature plasma: high electron energy and high concentration of chemically active excited and charged particles at low gas temperature, which allows to process thermolabile materials and biological objects in gentle conditions when high temperatures are not required. The biological effects of low-temperature plasma exposure are considered. It was established that during plasma treatment, a combined effect on cells and tissues of living systems from UV radiation, ions and chemically active particles occurs. Depending on the plasma type, the significance of each of the listed mechanisms for increasing the effectiveness of plasma treatment may vary. However, all these mechanisms interact with each other and have a synergistic effect. It was shown that the conducted studies confirm the ability of low-temperature plasma to inactivate pathogenic microorganisms upon contact with biological objects and foods. The results of the studies are presented, the purpose of which was to study the effect of plasma treatment on nitrite concentration in the water treated by this method and to assess the possibility of its use as a source of nitrite when curing meat products