Theory and practice of meat processing (E-Journal) / Теория и практика переработки мяса
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Systemic approach in the development of functional foods for various noncommunicable diseases
Get PDFThe article presents a hierarchy of requirements necessary for the successful design of food products with given composition and properties considering age restrictions and various diseases. The need for generalization and systematization of scientifically based principles, specific medical and biological requirements for food products, diets for the most common nutritional diseases in the knowledge base is shown. Using the k-means cluster analysis method, 1) meat raw materials were analyzed for inclusion in functional food for gerodietetic nutrition according to the most significant descriptors (protein, methionine + cystine amino acids, tryptophan), 2) spicy herbs and spices were analyzed for inclusion in the Muhammara recipe as natural antioxidant sources according to the descriptor of antioxidant properties. Using the example of the Muhammara recipe change, all stages of a systemic approach in the development of functional foods are shown. The first stage is related to obtaining information from the knowledge base about scientifically based nutritional principles and specific biomedical requirements for the given age group. At the second stage, the clustering of raw materials of animal and vegetable origin is carried out in order to reasonably include in the recipe of food product being developed. At the third stage, a system of balance linear algebraic equations for the chemical composition of the food product being developed (mass fraction of fat, protein, water, carbohydrates, vitamins, macro- and microelements, amino acids, etc.) is formed. The fourth stage is associated with the establishment of the target function (optimization criterion), and restrictions for recipe and balance. At the fifth stage, the problem is solved using a high-level language in a modern programming environment. At the final (sixth) stage, the nutritional value of the optimal balanced recipe is analyzed considering the target function and the given restrictions. As a result, we receive a modified Muhammara recipe with optimized protein: fat ratio. Mathematical simulation was carried out using the R Studio software with open-source lpSolve and lpSolveAPI libraries
Color measurement of animal source foods
Get PDFRapid and objective assessment of food color is necessary in quality control. The color evaluation of animal source foods using a computer vision system (CVS) and a traditional colorimeter is examined. With the same measurement conditions, color results deviated between these two approaches. The color returned by the CVS had a close resemblance to the perceived color of the animal source foods, whereas the colorimeter returned not typical colors. The effectiveness of the CVS is confirmed by the study results. Considering these data, it could be concluded that the colorimeter is not representative method for color analysis of animal source foods, therefore, the color read by the CVS seemed to be more similar to the real ones
Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste
Get PDFThis article analyses the nutritional value of meat pate produced with the addition of meat-and-bone paste obtained from chicken bones. In the test samples of the pate, 20% of the poultry meat was replaced with the meat-and-bone paste. The comparative characteristic of the chemical, amino acid, fatty acid and mineral compositions of meat pate is given in the article. The comparative analysis of the nutritional value of meat pate showed that the addition of meat-and-bone paste decreases the moisture content by 0.23%, fat content by 1.22%, and increased the protein content (by 0.52%). In the test sample of the product the proportion of minerals increased significantly from 1.3% to 2.23% compared to the control sample. In terms of amino acid composition, the addition of meat-andbone paste up to 20% instead of poultry meat significantly increases the content of amino acids like isoleucine (from 196 mg/100 g to 661 mg/100 g), leucine (from 807 mg/100 g to 1083 mg/100 g), threonine (from 454 mg/100 g to 610 mg/100 g). The test samples of pate, compared with the control samples, contain a higher amount of monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, including oleic (39.698%) and linoleic (21.546%) acids. The content of the saturated fatty acids (SFA) in the control sample are 37.8%, in the test sample it accounts to 32.9%. According to the mineral composition: the content of calcium is significantly increased in the test sample, (from 268.0 mg/100 g to 480.0 mg/100 g). In general, the addition of meat-and-bone paste made of chicken bones allows fortification the pate with the essential amino acids, mono- and polyunsaturated fatty acids and calcium.This article analyses the nutritional value of meat pate produced with the addition of meat-and-bone paste obtained from chicken bones. In the test samples of the pate, 20% of the poultry meat was replaced with the meat-and-bone paste. The comparative characteristic of the chemical, amino acid, fatty acid and mineral compositions of meat pate is given in the article. The comparative analysis of the nutritional value of meat pate showed that the addition of meat-and-bone paste decreases the moisture content by 0.23%, fat content by 1.22%, and increased the protein content (by 0.52%). In the test sample of the product the proportion of minerals increased significantly from 1.3% to 2.23% compared to the control sample. In terms of amino acid composition, the addition of meat-andbone paste up to 20% instead of poultry meat significantly increases the content of amino acids like isoleucine (from 196 mg/100 g to 661 mg/100 g), leucine (from 807 mg/100 g to 1083 mg/100 g), threonine (from 454 mg/100 g to 610 mg/100 g). The test samples of pate, compared with the control samples, contain a higher amount of monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, including oleic (39.698%) and linoleic (21.546%) acids. The content of the saturated fatty acids (SFA) in the control sample are 37.8%, in the test sample it accounts to 32.9%. According to the mineral composition: the content of calcium is significantly increased in the test sample, (from 268.0 mg/100 g to 480.0 mg/100 g). In general, the addition of meat-and-bone paste made of chicken bones allows fortification the pate with the essential amino acids, mono- and polyunsaturated fatty acids and calcium
Influence of drying and pretreatment methods on certain parameters of yellow mealworm larvae (Tenebrio molitor)
Get PDFNowadays alternative protein sources like edible insects are becoming widely used as human food. One of the most popular insect is yellow mealworm (Tenebrio molitor) due to its high nutrition value. However, pretreatment and drying are necessary to increase the food shelf life and the efficiency of its use. Due to this, the purpose of the present work was the determination of influence of pretreatment methods (freezing of larvae for 1 month, freezing for 2 hours, freezing for 1 month followed by defrosting for 2 hours at room temperature, blanching) and drying methods (convection drying at 40 °C and 60 °C, microwave drying) of yellow mealworm on its color (determination of L*, а*, b*, ΔElab, Ch, H, BI), moisture content (gravimetric method), fatty acid composition (determined by gas chromatography with mass spectroscopy) and time of drying (time required to reach constant weight). It was found that all used pretreatment and drying methods had no effect on the fatty acid composition of the larvae. In terms of drying rate and color retention, microwave drying showed better results than convection drying at 40 °C and 60 °C. Meanwhile, convection drying at 40 °C leads to the higher final moisture content of the samples. Among the pretreatment methods, only blanching the larvae samples before drying retained their color better and also accelerated the rate of the convection drying
Atmospheric cold plasma technology for meat industry: A bibliometric review
Get PDFAtmospheric cold plasma is an innovative, non-thermal technology. It has shown promising results for a broad range of food processing applications. On the basis of those facts, it has prompted growing attention in the scientific community. This paper reviews the literature generation trends surrounding the atmospheric cold plasma technology. A bibliometric analysis was carried out to objectively and analytically uncover the knowledge development in the atmospheric cold plasma technology within the context of meat processing. The research began with querying the Dimensions database for scientific articles published over the past two decades. A total of 105 papers were published during this period. The articles were examined according to several bibliometric metrics such as the year of publication, countries, institutions, sources, authors, and keywords frequency. The results of the bibliometric analysis revealed that researchers are very interested in studying the interface of the atmospheric cold plasma technology and meat processing. In the last couple of years, the number of publications on the topic has been growing. This is the first bibliometric investigation of the atmospheric cold plasma technology in the context of meat processing. To the authors’ best knowledge, no similar analysis has been performed before. This paper provides researchers with a better understanding of topic developments. A better understanding can aid future research by closing present knowledge gaps. Hence, the paper provides the continuation of up-to-date technological discussions among researchers
Comparison of the proteomic profile of pork byproducts during their storage
Get PDFIn this article, the proteomic profiles of pork by-products (snout, tongue, liver, kidney, spleen) were studied by comparative method on the first day and the fifth day of their storage. Two-dimensional electrophoresis according to O’Farrell was used for the aims of this article, while the results were further processed in ImageMaster software. Proteomic maps of by-products showed clear changes in protein composition after visualization and images analysis. There was a decrease and increase in manifestation intensity of some proteins. The study of the obtained electrophoregrams with the help of references resources allowed identifying various compounds in the by-products. 9 protein fractions with various intensity of manifestation were found on the day 1st and 5th. On the 1st day the following substances were intensively manifested: in the liver — glutathione peroxidase 4 (22.3 kDa), LEAP-2 (8.8 kDa); in the kidneys — quinone oxidoreductase (34.9 kDa); in the spleen — glycoprotein CD59 (13.7 kDa), in the patch — protein flint (49.07 kDa). It is noted that these proteins play their role in stopping certain processes in cells, like oxidation, microbial activity, and accumulation of toxic substances. These processes can worsen the quality of raw materials, and further lead to spoilage of the food product. On the 5th day of storage the highest intensity of manifestation of glyceraldehyde-3-phosphate dehydrogenase (35.8 kDa) in the liver was observed; superoxide dismutase [Cu-Zn] (15.8 kDa) was noted in the kidneys, colony-stimulating factor (16.2 kDa) was observed in the spleen and glutaredoxin –1 (11.8 kDa) in the tongue. In its turn, on the fifth day these chemical processes manifested themselves more intensely, as the fatty acids and glucose broke down. To obtain more accurate results, the proteins were compared by their volume. Among the identified fractions the highest expression was observed in LEAP 2 (8.8 kDa) on the first day, and in glyceraldehyde-3-phosphate dehydrogenase (35.8 kDa) on the fifth day. The least change in the intensity of manifestation was noted for superoxide dismutase [Cu-Zn] (15.8 kDa), which volume increased during storage by 13% for 5 days. The analysis of the obtained electrophoregrams allowed identifying various compounds, tracing the changes in the qualitative composition of protein in by-products during various periods of their storage. The obtained data demonstrate the transformation of protein molecules during storage, which makes it possible to determine the changes and quality of the food products.In this article, the proteomic profiles of pork by-products (snout, tongue, liver, kidney, spleen) were studied by comparative method on the first day and the fifth day of their storage. Two-dimensional electrophoresis according to O’Farrell was used for the aims of this article, while the results were further processed in ImageMaster software. Proteomic maps of by-products showed clear changes in protein composition after visualization and images analysis. There was a decrease and increase in manifestation intensity of some proteins. The study of the obtained electrophoregrams with the help of references resources allowed identifying various compounds in the by-products. 9 protein fractions with various intensity of manifestation were found on the day 1st and 5th. On the 1st day the following substances were intensively manifested: in the liver — glutathione peroxidase 4 (22.3 kDa), LEAP-2 (8.8 kDa); in the kidneys — quinone oxidoreductase (34.9 kDa); in the spleen — glycoprotein CD59 (13.7 kDa), in the patch — protein flint (49.07 kDa). It is noted that these proteins play their role in stopping certain processes in cells, like oxidation, microbial activity, and accumulation of toxic substances. These processes can worsen the quality of raw materials, and further lead to spoilage of the food product. On the 5th day of storage the highest intensity of manifestation of glyceraldehyde-3-phosphate dehydrogenase (35.8 kDa) in the liver was observed; superoxide dismutase [Cu-Zn] (15.8 kDa) was noted in the kidneys, colony-stimulating factor (16.2 kDa) was observed in the spleen and glutaredoxin –1 (11.8 kDa) in the tongue. In its turn, on the fifth day these chemical processes manifested themselves more intensely, as the fatty acids and glucose broke down. To obtain more accurate results, the proteins were compared by their volume. Among the identified fractions the highest expression was observed in LEAP 2 (8.8 kDa) on the first day, and in glyceraldehyde-3-phosphate dehydrogenase (35.8 kDa) on the fifth day. The least change in the intensity of manifestation was noted for superoxide dismutase [Cu-Zn] (15.8 kDa), which volume increased during storage by 13% for 5 days. The analysis of the obtained electrophoregrams allowed identifying various compounds, tracing the changes in the qualitative composition of protein in by-products during various periods of their storage. The obtained data demonstrate the transformation of protein molecules during storage, which makes it possible to determine the changes and quality of the food products
Loop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’s
Get PDFThere is constant necessity of developing the accurate and fast methods for detection of foodborne pathogens. Microorganisms of Campylobacter genus are one of the main causes of foodborne diseases worldwide. Fast identification of Campylobacter at all stages of the food life cycle is an efficient strategy to control foodborne campylobacteriosis. This article the authors evaluated a commercial loop-mediated isothermal amplification (LAMP) system with bioluminescence, called as the 3M™ Molecular Detection Analysis (MDA), which was used to find Campylobacter in food products with the help of a certain standard method, which is referred to as the reference method. The results of this study showed that the commercial LAMP based method is as efficient as the reference method, and features high specificity and minimum determinability (sensitivity). The LAMP based method has been shown to be a fast and reliable method for detection of Campylobacter spp. scarce presence (10 CFU/25 g) in meat, meat products, as well as carcass swabs and production facilities’ environment. The LAMP analysis required about 24–27 hours to achieve a result. However the LAMP based method will facilitate the detection of Campylobacter, as it provides much easier and faster detection of Cam pylobacter spp., including Campylobacter jejuni/Campylobacter coli, than standard microbiological methods. The LAMP based method is an efficient tool to prevent the spreading of Campylobacter spp. contamination in food products.There is constant necessity of developing the accurate and fast methods for detection of foodborne pathogens. Microorganisms of Campylobacter genus are one of the main causes of foodborne diseases worldwide. Fast identification of Campylobacter at all stages of the food life cycle is an efficient strategy to control foodborne campylobacteriosis. This article the authors evaluated a commercial loop-mediated isothermal amplification (LAMP) system with bioluminescence, called as the 3M™ Molecular Detection Analysis (MDA), which was used to find Campylobacter in food products with the help of a certain standard method, which is referred to as the reference method. The results of this study showed that the commercial LAMP based method is as efficient as the reference method, and features high specificity and minimum determinability (sensitivity). The LAMP based method has been shown to be a fast and reliable method for detection of Campylobacter spp. scarce presence (10 CFU/25 g) in meat, meat products, as well as carcass swabs and production facilities’ environment. The LAMP analysis required about 24–27 hours to achieve a result. However the LAMP based method will facilitate the detection of Campylobacter, as it provides much easier and faster detection of Cam pylobacter spp., including Campylobacter jejuni/Campylobacter coli, than standard microbiological methods. The LAMP based method is an efficient tool to prevent the spreading of Campylobacter spp. contamination in food products
Study of adipose tissue of Kemerovo piglets: Detection of beige adipocytes
Get PDFAnimals have two types of adipose tissue differing in structure and function: white (WAT) and brown (BAT). Beige adipose tissue (BeAT) is a result of WAT browning, when beige adipocytes appear between white adipocytes in response to exposure to cold, diet or physical activity. BeAT shares morphological and biochemical characteristics with BAT, is thermogenic and dissipates energy in the form of heat, unlike WAT, which is responsible for energy storage. Pigs do not have classic BAT, and modern breeds are sensitive to cold. There is literature information that BeAT has been found in cold-resistant pigs. The aim of the work was to study adipose tissue of piglets of the Kemerovo cold-resistant breed under growing conditions in the cold season and to identify the localization of BeAT. Histological studies have shown two types of adipocytes in subcutaneous fat samples (lateral, backfat and axillary): white, with one large fat droplet, and beige, multilocular. Larger cells were detected in backfat fat (69.36±12.98 µm) compared with lateral (53.25±9.27 µm) and axillary fat (45.94±8.29 µm). Only WAT with a diameter of 35.69±6.96 µm was present in the internal perirenal fat. Raman spectroscopy was used to evaluate the overall fatty acid profile of the tested samples. The main peaks were noted in all samples: 970 cm-1 (=C-H out-of-plane bend), 1266/1272 cm-1 (=C-H symmetrical rock) and 1655 cm-1 (C=C stretching) responsible for unsaturated bonds, and signals at 1297/1301 cm-1 (CH2 twisting), 1430/1460 cm-1 (CH2 symmetrical deformation (scissoring)) and 1735/1746 cm-1 (C=O stretching) corresponding to saturated bonds or ester groups. Internal perirenal fat contained the largest number of saturated fatty acid bonds, subcutaneous axillary fat — the smallest. The average intensity of the peaks was 0.4801010 and 0.639995, respectively. According to the results of gas chromatography, the largest amount of polyunsaturated fatty acids was noted in the subcutaneous fat samples: 20.199 in backfat fat, 21.749 in lateral and 20.436 in axillary fat compared to 18.636 in internal fat. Activation of beige cells in Kemerovo pigs under cold exposure, according to the authors, plays a crucial role in the heat balance, allowing them to tolerate cold without severe shivering. The study of the BeAT formation is of great practical importance for changing energy metabolism and increasing thermogenesis in newborn piglets by genome editing, as well as for improving the quality of pig’s fat
The ways to improve the biological and morphological parameters of young fattening pigs
Get PDFStudies were carried out to find the new ways to improve the efficiency of iodine use for the young pigs. During the scientific and economic experiment it was found that bringing iodine to the physiological norm, in combination with introduction of 3% bentonite clay into the diets of young fattening pigs, provided a positive effect on the morphological composition of carcasses, slaughter parameters and meat quality of the pigs. So fattening the yelts with the diets with a physiological norm of iodine in combination with 3% bentonite clay allowed young pigs of the 3rd experimental group to reach a slaughter weight of 78.95 kg at the age of 8 months, which is 10.1% more than in the control group, and 4.2% and 2.5% more in comparison with the 1st and 2nd experimental groups. The slaughter yield in yelts of the 3rd experimental group increased by 2.43% (P<0.05) compared to the control group. The largest (30.17 cm2) area of the “rib eye” was recorded in the 3rd experimental group, which is 5.60% more than the control one, while the carcasses of pigs of the 3rd experimental group contained muscle tissue by 4.74% (P<0.05) more than the same in the control group. Analysis of the Musculus longissimus showed a significant increase in protein content in the 3rd experimental group by 1.22% compared to the control group (P<0.05). The protein-quality parameter was significantly higher in the muscle tissue of young pigs of the 3rd experimental group and amounted to 10.90 (P<0.05), which is 1.12% higher than in the muscle tissue of the control group yelts. The maximum content of oleic acid was found in the lard of animals of the 3rd experimental group — 49.59, which is 1.28% (P<0.05) higher than in the control group.
Raman spectroscopic techniques for meat analysis: A review
Get PDFRaman spectroscopy (vibrational spectroscopy) proved to be an effective analytical approach in the field of geology, semiconductors, materials and polymers. Over the past decade, Raman spectroscopy has attracted the attention of researchers as a non-destructive, highly sensitive, fast and eco-friendly method and has demonstrated the unique capabilities of food analysis. The use of Raman spectroscopic methods (RSMs) to assess the quality of meat and finished products is rapidly expanding. From the analysis of one sample, you can get a large amount of information about the structure of proteins, the composition of fatty acids, organoleptic parameters, autolysis and spoilage indicators, authentication of raw materials, technological properties. An important advantage of the method is the comparability of the results obtained with the data of traditional analytical methods. Traditional methods of determining the quality of meat are often time-consuming, expensive and lead to irreversible damage to a sample. It is difficult to use them in production conditions directly on the meat processing lines. Technological advances have made it possible to develop portable Raman spectroscopes to use directly in production. The article presents the basic principles of Raman spectroscopy, system atizes the results of the use of RSMs for the analysis of meat quality from different types of slaughter animals and provides tools for analyzing the data of the obtained spectra. Raman spectra have many dependent variables, so chemometric assays are used to work with them. Literature analysis has shown that currently there is no unified database of meat spectra in the world, standardized protocols for conducting research and processing the obtained results. In Russia, the use of RSMs is a new,Raman spectroscopy (vibrational spectroscopy) proved to be an effective analytical approach in the field of geology, semiconductors, materials and polymers. Over the past decade, Raman spectroscopy has attracted the attention of researchers as a non-destructive, highly sensitive, fast and eco-friendly method and has demonstrated the unique capabilities of food analysis. The use of Raman spectroscopic methods (RSMs) to assess the quality of meat and finished products is rapidly expanding. From the analysis of one sample, you can get a large amount of information about the structure of proteins, the composition of fatty acids, organoleptic parameters, autolysis and spoilage indicators, authentication of raw materials, technological properties. An important advantage of the method is the comparability of the results obtained with the data of traditional analytical methods. Traditional methods of determining the quality of meat are often time-consuming, expensive and lead to irreversible damage to a sample. It is difficult to use them in production conditions directly on the meat processing lines. Technological advances have made it possible to develop portable Raman spectroscopes to use directly in production. The article presents the basic principles of Raman spectroscopy, system atizes the results of the use of RSMs for the analysis of meat quality from different types of slaughter animals and provides tools for analyzing the data of the obtained spectra. Raman spectra have many dependent variables, so chemometric assays are used to work with them. Literature analysis has shown that currently there is no unified database of meat spectra in the world, standardized protocols for conducting research and processing the obtained results. In Russia, the use of RSMs is a new, promising and relevant area of research in the field of meat quality