meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2024-9-1-75-87meat-324Research ArticleСтатьиStudy of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat patesStudy of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pateshttps://orcid.org/0000-0002-1066-5589KupaevaN. V.KupaevaN. V.

Nadezhda V. Kupaeva, Junior Researcher, Experimental Clinic-Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–95–11 

Nadezhda V. Kupaeva, Junior Researcher, Experimental Clinic-Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–92–11

n.kupaeva@fncps.ruhttps://orcid.org/0000-0002-7403-6714BogdanovaY. I.BogdanovaYu. I.

Yuliya I. Bogdanova, Junior Researcher, Department of Scientific, Applied and Technological Developments

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–95–11

Yuliya I. Bogdanova, Junior Researcher, Department of Scientific, Applied and Technological Developments

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–92–11

yu.bogdanova@fncps.ruMotovilinaA. A.MotovilinaA. A.

Anna A. Motovilina, Candidate of Technical Sciences, Leading Researcher, Department of Applied Scientific and Technological Development

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–95–11 

Anna A. Motovilina, Candidate of Technical Sciences, Leading Researcher, Department of Applied Scientific and Technological Development

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–92–11

a.motovilina@fncps.ruhttps://orcid.org/0000-0001-7693-3032UtyanovD. A.UtyanovD. A.

Dmitry A. Utyanov, Candidate of Technical Sciences, Researcher, Laboratory of Scientifically-Methodical Works and ControlAnalytical Researches

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–95–11

Dmitry A. Utyanov, Candidate of Technical Sciences, Researcher, Laboratory of Scientifically-Methodical Works and Control Analytical Researche

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–92–11

d.utyanov@fncps.ruhttps://orcid.org/0000-0002-3754-0938KnyazevaA. S.KnyazevaA. S.

Alexandra S. Knyazeva, Junior Researcher, Laboratory of Scientifically-Methodical Works and Control-Analytical Researches

26 Talalikhina str., Moscow, 109316

Tel.: +7–495–676–95–11

Alexandra S. Knyazeva, Junior Researcher, Laboratory of Scientifically-Methodical Works and Control-Analytical Researches

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–92–11

a.knyazeva@fncps.ruhttps://orcid.org/0000-0003-4544-4433SpirinaM. E.SpirinaM. E.

Maria E. Spirina, Senior Laboratory Assistant, Experimental Clinic-Laboratory of Biologically Active Substances of AnimalOrigin

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–95–11

Maria E. Spirina, Senior Laboratory Assistant, Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–92–11

m.spirina@fncps.ruhttps://orcid.org/0000-0001-8923-8661PchelkinaV. A.PchelkinaV. A.

Viktoriya A. Pchelkina, Candidate of Technical Sciences, Leading Researcher

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–95–11

Viktoriya A. Pchelkina, Candidate of Technical Sciences, Leading Researcher, Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–92–11

v.pchelkina@fncps.ruhttps://orcid.org/0000-0003-1864-8115KotenkovaE. A.KotenkovaE. A.

Elena A. Kotenkova, Candidate of Technical Sciences, Senior Researcher, Experimental Clinic — Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–92–11

Elena A. Kotenkova, Candidate of Technical Sciences, Senior Researcher, Experimental Clinic — Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–92–11

lazovlena92@yandex.ruV. M. Gorbatov Federal Research Center for Food SystemsРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian FederationV. M. Gorbatov Federal Research Center for Food Systems; Russian State Agrarian University named after K. A. TimiryazevРоссияV. M. Gorbatov Federal Research Center for Food Systems; Russian State Agrarian University named after K. A. TimiryazevRussian Federation202402042024917587Copyright © Kupaeva N.V., Bogdanova Y.I., Motovilina A.A., Utyanov D.A., Knyazeva A.S., Spirina M.E., Pchelkina V.A., Kotenkova E.A., 20242024Kupaeva N.V., Bogdanova Y.I., Motovilina A.A., Utyanov D.A., Knyazeva A.S., Spirina M.E., Pchelkina V.A., Kotenkova E.A.Kupaeva N.V., Bogdanova Y.I., Motovilina A.A., Utyanov D.A., Knyazeva A.S., Spirina M.E., Pchelkina V.A., Kotenkova E.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/324

The wide use of antioxidants is due to their involvement in free radical processes in foods and human body. Interest in the use of low-value raw materials providing products with functional properties and increasing their shelf life is rapidly increasing. However, any changes in the formulation and technology may affect the properties and composition of the finished product. During the work, the effect of replacing 34% (sample 1) or 17% (sample 2) beef broth with 70% water-ethanol extract of yellow onion peels in the formulation of the experimental meat pates was investigated. The control product contained only beef broth as liquid. The total antioxidant capacity by the DPPH radical method (TACDPPH), fatty acid composition and amino acid composition were determined; microelement content analysis, proteomic and microstructural studies of meat pate samples with and without the addition of extract were also carried out. For 14 days, TACDPPH values of experimental pates were higher than in control by at least 2.32 times (P<0.10). Samples 1 and 2 were characterized by a decrease in the concentrations of zinc, manganese and magnesium by no more than 14% (P<0.10), with a simultaneous increase in selenium, copper, potassium and calcium of 8% to 17.35% (P<0.10) depending on the microelement. The mass fraction of protein in experimental pates 1 and 2 was higher by 6.76% and 2.73% (P<0.10), respectively, which was due to a decrease in moisture because of ethanol evaporation. Replacing the broth in the formulation affected the decrease in the protein biological value, as evidenced by a decrease in amino acid scores (AASs). However, a decrease in the AAS difference coefficient in experimental pates 1 and 2 by 7.71% and 3.07%, respectively, led to an increase in the biological value of the pates by 7.7% and 3.06%, respectively. Based on the results of proteomic and histological analysis, it was revealed that the addition of ethanol extract did not lead to significant changes in the protein composition and microstructural characteristics of the test samples.

The wide use of antioxidants is due to their involvement in free radical processes in foods and human body. Interest in the use of low-value raw materials providing products with functional properties and increasing their shelf life is rapidly increasing. However, any changes in the formulation and technology may affect the properties and composition of the finished product. During the work, the effect of replacing 34% (sample 1) or 17% (sample 2) beef broth with 70% water-ethanol extract of yellow onion peels in the formulation of the experimental meat pates was investigated. The control product contained only beef broth as liquid. The total antioxidant capacity by the DPPH radical method (TACDPPH), fatty acid composition and amino acid composition were determined; microelement content analysis, proteomic and microstructural studies of meat pate samples with and without the addition of extract were also carried out. For 14 days, TACDPPH values of experimental pates were higher than in control by at least 2.32 times (P<0.10). Samples 1 and 2 were characterized by a decrease in the concentrations of zinc, manganese and magnesium by no more than 14% (P<0.10), with a simultaneous increase in selenium, copper, potassium and calcium of 8% to 17.35% (P<0.10) depending on the microelement. The mass fraction of protein in experimental pates 1 and 2 was higher by 6.76% and 2.73% (P<0.10), respectively, which was due to a decrease in moisture because of ethanol evaporation. Replacing the broth in the formulation affected the decrease in the protein biological value, as evidenced by a decrease in amino acid scores (AASs). However, a decrease in the AAS difference coefficient in experimental pates 1 and 2 by 7.71% and 3.07%, respectively, led to an increase in the biological value of the pates by 7.7% and 3.06%, respectively. Based on the results of proteomic and histological analysis, it was revealed that the addition of ethanol extract did not lead to significant changes in the protein composition and microstructural characteristics of the test samples.

plant-based antioxidantstotal antioxidant capacityDPPHvitaminsfatty acid compositionamino acid compositionSDS-PAGEproteinshistological analysisplant-based antioxidantstotal antioxidant capacityDPPHvitaminsfatty acid compositionamino acid compositionSDS-PAGEproteinshistological analysisThis research was funded by state assignment of the V. M. Gorbatov Federal Research Center for Food Systems, No. № FGUS-2024-0003This research was funded by state assignment of the V. M. Gorbatov Federal Research Center for Food Systems, No. № FGUS-2024-0003ReferencesPereira, P.M.C.C., Vicent, A.F.R.B. (2013). Meat nutritional composition and nutritive role in the human diet. Meat Science, 93(3), 586–592. https://doi.org/10.1016/j.meatsci.2012.09.018Pereira, P.M.C.C., Vicent, A.F.R.B. (2013). Meat nutritional composition and nutritive role in the human diet. Meat Science, 93(3), 586–592. https://doi.org/10.1016/j.meatsci.2012.09.018Jiang, J., Xiong, Y.L. (2017). Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science, 120, 107–117. https://doi.org/10.1016/j.meatsci.2016.04.005Jiang, J., Xiong, Y.L. (2017). Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science, 120, 107–117. https://doi.org/10.1016/j.meatsci.2016.04.005Dominguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10), Article 429. https://doi.org/10.3390/antiox8100429Dominguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10), Article 429. https://doi.org/10.3390/antiox8100429Kumar, Y., Yadav, D. N., Ahmad, T., Narsaiah, K. (2015). Recent trends in the use of natural antioxidants for meat and meat products. Comprehensive Reviewsin in Food Science and Food Safety, 14(6), 796–812. https://doi.org/10.1111/1541-4337.12156Kumar, Y., Yadav, D. N., Ahmad, T., Narsaiah, K. (2015). Recent trends in the use of natural antioxidants for meat and meat products. Comprehensive Reviewsin in Food Science and Food Safety, 14(6), 796–812. https://doi.org/10.1111/1541-4337.12156Bellucci, E.R.B., Bis-Souza, C.V., Domínguez, R., Bermúdez, R., Barretto, A.C.d.S. (2022). Addition of natural extracts with antioxidant function to preserve the quality of meat products. Biomolecules, 12(10), Article 1506. https://doi.org/10.3390/biom12101506Bellucci, E.R.B., Bis-Souza, C.V., Domínguez, R., Bermúdez, R., Barretto, A.C.d.S. (2022). Addition of natural extracts with antioxidant function to preserve the quality of meat products. Biomolecules, 12(10), Article 1506. https://doi.org/10.3390/biom12101506Yun, Y.H., Sim, J.A., Kim, Y., Lee, S., Kim, K.N. (2020). Consumers’ consciousness of health-friendly products and services and its association with sociodemographic characteristics and health status: A cross-sectional survey of the South Korean population. BMJ Open, 10(6), Article e035591. https://doi.org/10.1136/bmjopen-2019-035591Yun, Y.H., Sim, J.A., Kim, Y., Lee, S., Kim, K.N. (2020). Consumers’ consciousness of health-friendly products and services and its association with sociodemographic characteristics and health status: A cross-sectional survey of the South Korean population. BMJ Open, 10(6), Article e035591. https://doi.org/10.1136/bmjopen-2019-035591Pinheiro, J., Rodrigues, S., Mendes, S., Maranhão, P., Ganhão, R. (2020). Impact of aqueous extract of arbutus unedo fruits on limpets (patella spp.) pâté during storage: Proximate composition, physicochemical quality, oxidative stability, and microbial development. Foods, 9(6), Article 807. https://doi.org/10.3390/foods9060807Pinheiro, J., Rodrigues, S., Mendes, S., Maranhão, P., Ganhão, R. (2020). Impact of aqueous extract of arbutus unedo fruits on limpets (patella spp.) pâté during storage: Proximate composition, physicochemical quality, oxidative stability, and microbial development. Foods, 9(6), Article 807. https://doi.org/10.3390/foods9060807Awad, A.M., Kumar, P., Ismail-Fitry, M.R., Jusoh, S., Ab Aziz, M.F., Sazili, A.Q. (2021). Green extraction of bioactive compounds from plant biomass and their application in meat as natural antioxidant. Antioxidants, 10(9), Article 1465. https://doi.org/10.3390/antiox10091465Awad, A.M., Kumar, P., Ismail-Fitry, M.R., Jusoh, S., Ab Aziz, M.F., Sazili, A.Q. (2021). Green extraction of bioactive compounds from plant biomass and their application in meat as natural antioxidant. Antioxidants, 10(9), Article 1465. https://doi.org/10.3390/antiox10091465Kim, S.-J., Cho, A.R., Han, J. (2013). Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation. Food Control, 29(1), 112–120. https://doi.org/10.1016/j.foodcont.2012.05.060Kim, S.-J., Cho, A.R., Han, J. (2013). Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation. Food Control, 29(1), 112–120. https://doi.org/10.1016/j.foodcont.2012.05.060Pateiro, M., Gómez-Salazar, J.A., Jaime-Patlán, M., Sosa-Morales, M.E., Lorenzo, J.M. (2021). Plant extracts obtained with green solvents as natural antioxidants in fresh meat products. Antioxidants, 10(2), Article 181. https://doi.org/10.3390/antiox10020181Pateiro, M., Gómez-Salazar, J.A., Jaime-Patlán, M., SosaMorales, M.E., Lorenzo, J.M. (2021). Plant extracts obtained with green solvents as natural antioxidants in fresh meat products. Antioxidants, 10(2), Article 181. https://doi.org/10.3390/antiox10020181Das, A.K., Rajkumar, V., Verma, A.K., Swarup, D. (2012). Moringa oleiferia leaves extract: A natural antioxidant for retarding lipid peroxidation in cooked goat meat patties. International Journal of Food Science and Technology, 47(3), 585– 591. https://doi.org/10.1111/j.1365-2621.2011.02881.xDas, A.K., Rajkumar, V., Verma, A.K., Swarup, D. (2012). Moringa oleiferia leaves extract: A natural antioxidant for retarding lipid peroxidation in cooked goat meat patties. International Journal of Food Science and Technology, 47(3), 585– 591. https://doi.org/10.1111/j.1365-2621.2011.02881.xRibeiro, J.S., Santos, M.J.M.C., Silva, L.K.R., Pereira, L.C.L., Santos, I.A., Lannes, S.C.S. et al. (2019). Natural antioxidants used in meat products: A brief review. Meat Science, 148, 181– 188. https://doi.org/10.1016/j.meatsci.2018.10.016Ribeiro, J.S., Santos, M.J.M.C., Silva, L.K.R., Pereira, L.C.L., Santos, I.A., Lannes, S.C.S. et al. (2019). Natural antioxidants used in meat products: A brief review. Meat Science, 148, 181– 188. https://doi.org/10.1016/j.meatsci.2018.10.016Nikmaram, N., Budaraju, S., Barba, F.J., Lorenzo, J.M., Cox, R.B., Mallikarjunan, K. et al. (2018). Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products. Meat Science, 145, 245–255. https://doi.org/10.1016/j.meatsci.2018.06.031Nikmaram, N., Budaraju, S., Barba, F.J., Lorenzo, J.M., Cox, R.B., Mallikarjunan, K. et al. (2018). Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products. Meat Science, 145, 245–255. https://doi.org/10.1016/j.meatsci.2018.06.031Andersen, M.L., Kragh, R.L., Skibsted, L.H. (2003). Optimising the use of phenolic compounds in foods. Chapter in a book: Phytochemical Functional Foods. Woodhead Publishing Series in Food Science, Technology and Nutrition. Woodhead Publishing, 2003. https://doi.org/10.1533/9781855736986.2.315Andersen, M.L., Kragh, R.L., Skibsted, L.H. (2003). Optimising the use of phenolic compounds in foods. Chapter in a book: Phytochemical Functional Foods. Woodhead Publishing Series in Food Science, Technology and Nutrition. Woodhead Publishing, 2003. https://doi.org/10.1533/9781855736986.2.315Heinonen, M. (2007). Antioxidant activity and antimicrobial effect of berry phenolics — a finish perspective. Molecular Nutrition and Food Research, 51(6), 684–691. https://doi.org/10.1002/mnfr.200700006Heinonen, M. (2007). Antioxidant activity and antimicrobial effect of berry phenolics — a finish perspective. Molecular Nutrition and Food Research, 51(6), 684–691. https://doi.org/10.1002/mnfr.200700006Gorlov, I.F., Slozhenkina, M.I., Fedotova, G.V., Natyrov, A.K., Slozhenkin, A.B., Erendzhenova, M.V. (2020). Meat product innovative formula of the functional use. Food Industry, 5(2), 44–52. https://doi.org/10.29141/2500-1922-2020-5-2-6Gorlov, I.F., Slozhenkina, M.I., Fedotova, G.V., Natyrov, A.K., Slozhenkin, A.B., Erendzhenova, M.V. (2020). Meat product innovative formula of the functional use. Food Industry, 5(2), 44–52. https://doi.org/10.29141/2500-1922-2020-5-2-6Ursachi, C.S., Perța-Crișan, S., Munteanu, F.-D. (2020). Strategies to Improve Meat Products’ Quality. Foods, 9(12), Article 1883. https://doi.org/10.3390/foods9121883Ursachi, C.S., Perța-Crișan, S., Munteanu, F.-D. (2020). Strategies to Improve Meat Products’ Quality. Foods, 9(12), Article 1883. https://doi.org/10.3390/foods9121883Heck, R.S., Saldana, E., Lorenzo, J.M., Correa, L.P., Fagundes, M.B., Cichosk, A.J. et al. (2019). Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, 156, 174– 182. https://doi.org/10.1016/j.meatsci.2019.05.034Heck, R.S., Saldana, E., Lorenzo, J.M., Correa, L.P., Fagundes, M.B., Cichosk, A.J. et al. (2019). Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, 156, 174– 182. https://doi.org/10.1016/j.meatsci.2019.05.034Smetanina, L.B., Zakharov A. N., Anisimova I. G., Safonova M. V. (2009). State of the market for canned ready meals. Vsyo o Myase, 2, 11–18.Smetanina, L.B., Zakharov A. N., Anisimova I. G., Safonova M. V. (2009). State of the market for canned ready meals. Vsyo o Myase, 2, 11–18.Jałosinska, M., Wilczak, J. (2009). Influence of plant extracts on the microbiological shelf life of meat products. Polish Journal of Food and Nutrition Sciences, 59(4), 303–308.Jałosinska, M., Wilczak, J. (2009). Influence of plant extracts on the microbiological shelf life of meat products. Polish Journal of Food and Nutrition Sciences, 59(4), 303–308.Semenova, A.A., Nasonova, V.V., Veretov, L.A., Mileenkova, E.V. (2016). Extending shelf life of meat products. Vsyo o Myase, 5, 32–37.Semenova, A.A., Nasonova, V.V., Veretov, L.A., Mileenkova, E.V. (2016). Extending shelf life of meat products. Vsyo o Myase, 5, 32–37.Lizárraga-Velázquez, C.E., Leyva-López, N., Hernández, C., Gutiérrez-Grijalva, E.P., Salazar-Leyva, J.A., Osuna-Ruíz, I. et al. (2020). Antioxidant molecules from plant waste: Extraction techniques and biological properties. Processes, 8(12), Article 1566. https://doi.org/10.3390/pr8121566Lizárraga-Velázquez, C.E., Leyva-López, N., Hernández, C., Gutiérrez-Grijalva, E.P., Salazar-Leyva, J.A., Osuna-Ruíz, I. et al. (2020). Antioxidant molecules from plant waste: Extraction techniques and biological properties. Processes, 8(12), Article 1566. https://doi.org/10.3390/pr8121566Korhonen, J., Honkasalo, A., Seppälä, J. (2018). Circular economy: The concept and its limitations. Ecological Economics, 143, 37–46. https://doi.org/10.1016/j.ecolecon.2017.06.041Korhonen, J., Honkasalo, A., Seppälä, J. (2018). Circular economy: The concept and its limitations. Ecological Economics, 143, 37–46. https://doi.org/10.1016/j.ecolecon.2017.06.041Chernukha, I., Kupaeva, N., Khvostov, D., Bogdanova, Y., Smirnova, J., Kotenkova, E. (2023). Assessment of antioxidant stability of meat pâté with allium cepa husk extract. Antioxidants, 12(5), Article 1103. https://doi.org/10.3390/antiox12051103Chernukha, I., Kupaeva, N., Khvostov, D., Bogdanova, Y., Smirnova, J., Kotenkova, E. (2023). Assessment of antioxidant stability of meat pâté with allium cepa husk extract. Antioxidants, 12(5), Article 1103. https://doi.org/10.3390/antiox12051103Kupaeva, N.V., Ilina, M.A., Svetlichnaya, M.V., Zubarev, Yu.N. (2022). Study of the antioxidant potential of oat drinks enriched with plant components. Food Systems, 5(2), 157–163. https://doi.org/10.21323/2618-9771-2022-5-2-157-163 (In Russian)Kupaeva, N.V., Ilina, M.A., Svetlichnaya, M.V., Zubarev, Yu.N. (2022). Study of the antioxidant potential of oat drinks enriched with plant components. Food Systems, 5(2), 157–163. https://doi.org/10.21323/2618-9771-2022-5-2-157-163 (In Russian)Lakiza, N.V., Neudachina, L.K. (2015). Food analysis. Ekaterinburg: Ural University Publishing House, 2015. (In Russian)Lakiza, N.V., Neudachina, L.K. (2015). Food analysis. Ekaterinburg: Ural University Publishing House, 2015. (In Russian)Ulbricht, T.L.V., Southgate, D.A.T. (1991). Coronary heart disease: Seven dietary factors. The Lancet, 338(8773), 985– 992. https://doi.org/10.1016/0140-6736(91)91846-mUlbricht, T.L.V., Southgate, D.A.T. (1991). Coronary heart disease: Seven dietary factors. The Lancet, 338(8773), 985– 992. https://doi.org/10.1016/0140-6736(91)91846-mNesterenko, M.V., Tilley, M., Upton, S.J. (1994). A simple modification of Blum’s silver stain method allows for 30-minute detection of proteins in polyacrylamide gels. Journal of Biochemical and Biophysical Methods, 28(3), 239–242. https://doi.org/10.1016/0165-022X(94)90020-5Nesterenko, M.V., Tilley, M., Upton, S.J. (1994). A simple modification of Blum’s silver stain method allows for 30-minute detection of proteins in polyacrylamide gels. Journal of Biochemical and Biophysical Methods, 28(3), 239–242. https://doi.org/10.1016/0165-022X(94)90020-5Data base «UniProt Protein Database». Retrieved from https://www.uniprot.org/. Accessed February 7, 2024Data base «UniProt Protein Database». Retrieved from https://www.uniprot.org/. Accessed February 7, 2024Aescht, E., Büchl-Zimmermann, S., Burmester, A., Dänhardt-Pfeiffer, S., Desel, C., Hamers, C. et al. (2010). Chapter in a book: Romeis Mikroskopische Technik. Spektrum Akademischer Verlag Heidelberg, 2010. https://doi.org/10.1007/978-3-8274-2254-5_3 (In German)Aescht, E., Büchl-Zimmermann, S., Burmester, A., Dänhardt-Pfeiffer, S., Desel, C., Hamers, C. et al. (2010). Chapter in a book: Romeis Mikroskopische Technik. Spektrum Akademischer Verlag Heidelberg, 2010. https://doi.org/10.1007/978-3-8274-2254-5_3 (In German)Munekata, P.E.S., Fernandes, R.P.P., de Melo, M.P., Trindade, M.A., Lorenzo, J.M. (2016). Influence of peanut skin extract on shelf-life of sheep patties. Asian Pacific Journal of Tropical Biomedicine, 6(7), 586–596. https://doi.org/10.1016/j.apjtb.2016.05.002Munekata, P.E.S., Fernandes, R.P.P., de Melo, M.P., Trindade, M.A., Lorenzo, J.M. (2016). Influence of peanut skin extract on shelf-life of sheep patties. Asian Pacific Journal of Tropical Biomedicine, 6(7), 586–596. https://doi.org/10.1016/j.apjtb.2016.05.002Aslanova, M.A., Derevitskaya, O.K., Dydykin, A.S., Bero, A.L., Soldatova, N.E. (2023). Development of functional meat cutlets with improved nutritional value and antioxidant properties to correct the diet of patients with cardiovascular disease. Meat Technology, 64(2), 256–262. https://doi.org/10.18485/meattech.2023.64.2.47Aslanova, M.A., Derevitskaya, O.K., Dydykin, A.S., Bero, A.L., Soldatova, N.E. (2023). Development of functional meat cutlets with improved nutritional value and antioxidant properties to correct the diet of patients with cardiovascular disease. Meat Technology, 64(2), 256–262. https://doi.org/10.18485/meattech.2023.64.2.47Shen, R., Yang, D., Zhang, L., Yu, Q., Ma, X., Ma, G. et al. (2023). Preparation of complementary food for infants and young children with beef liver: Process optimization and storage quality. Foods, 12, Article 2689. https://doi.org/10.3390/foods12142689Shen, R., Yang, D., Zhang, L., Yu, Q., Ma, X., Ma, G. et al. (2023). Preparation of complementary food for infants and young children with beef liver: Process optimization and storage quality. Foods, 12, Article 2689. https://doi.org/10.3390/foods12142689Allen, L.H. (2012). Vitamin B-12. Advances in Nutrition, 3(1), 54–55. https://doi.org/10.3945/an.111.001370Allen, L.H. (2012). Vitamin B-12. Advances in Nutrition, 3(1), 54–55. https://doi.org/10.3945/an.111.001370Shabir, I., Pandey, V.K., Dar, A.H., Pandiselvam, R., Manzoor, S., Mir, S.A. et al. (2022). Nutritional profile, phytochemical compounds, biological activities, and utilisation of onion peel for food applications: A review. Sustainability, 14(9), Article 11958. https://doi.org/10.3390/su141911958Shabir, I., Pandey, V.K., Dar, A.H., Pandiselvam, R., Manzoor, S., Mir, S.A. et al. (2022). Nutritional profile, phytochemical compounds, biological activities, and utilisation of onion peel for food applications: A review. Sustainability, 14(9), Article 11958. https://doi.org/10.3390/su141911958Efimova, N.V., Myl’nikova, I.V., Turov, V.M. (2020). Nutrition patterns in urban and rural schoolchildren of Irkutsk region. Ekologiya Cheloveka [Human Ecology], 3, 23–30. https://doi.org/10.33396/1728-0869-2020-3-23-30 (In Russian)Efimova, N.V., Myl’nikova, I.V., Turov, V.M. (2020). Nutrition patterns in urban and rural schoolchildren of Irkutsk region. Ekologiya Cheloveka [Human Ecology], 3, 23–30. https://doi.org/10.33396/1728-0869-2020-3-23-30 (In Russian) 37. Rayman, M.P. (2012). Selenium and human health. The Lancet, 379(9822), 1256–1268. https://doi.org/10.1016/S0140-6736(11)61452-9Rayman, M.P. (2012). Selenium and human health. The Lancet, 379(9822), 1256–1268. https://doi.org/10.1016/S0140-6736(11)61452-9Coppinger, R.G., Diamond, A.M. (2001). Selenium deficiency and human disease. Chapter in a book: Selenium. Springer, Boston, MA, 2001. https://doi.org/10.1007/978-1-4615-1609-5_18Coppinger, R.G., Diamond, A.M. (2001). Selenium deficiency and human disease. Chapter in a book: Selenium. Springer, Boston, MA, 2001. https://doi.org/10.1007/978-1-4615-1609-5_18Dos Reis, A.R., El-Ramady, H., Santos, E.F., Gratão, P.L., Schomburg, L. (2017). Overview of selenium deficiency and toxicity worldwide: Affected areas, selenium-related health issues, and case studies. Chapter in a book: Selenium in plants. Springer, Cham, 2017. https://doi.org/10.1007/978-3-319-56249-0_13Dos Reis, A.R., El-Ramady, H., Santos, E.F., Gratão, P.L., Schomburg, L. (2017). Overview of selenium deficiency and toxicity worldwide: Affected areas, selenium-related health issues, and case studies. Chapter in a book: Selenium in plants. Springer, Cham, 2017. https://doi.org/10.1007/978-3-319-56249-0_13Uriu-Adams, J.Y., Keen, C.L. (2005). Copper, oxidative stress, and human health. Molecular Aspects of Medicine, 26(4–5), 268–298. https://doi.org/10.1016/j.mam.2005.07.015Uriu-Adams, J.Y., Keen, C.L. (2005). Copper, oxidative stress, and human health. Molecular Aspects of Medicine, 26(4–5), 268–298. https://doi.org/10.1016/j.mam.2005.07.015Zhao, Y., Gao, S., Chou, I.-N., Toselli, P., Stone, P., Li, W. (2006). Inhibition of the expression of lysyl oxidase and its substrates in cadmium-resistant rat fetal lung fibroblasts. Toxicological Sciences, 90(2), 478–489. https://doi.org/10.1093/toxsci/kfj112Zhao, Y., Gao, S., Chou, I.-N., Toselli, P., Stone, P., Li, W. (2006). Inhibition of the expression of lysyl oxidase and its substrates in cadmium-resistant rat fetal lung fibroblasts. Toxicological Sciences, 90(2), 478–489. https://doi.org/10.1093/toxsci/kfj112Harris, E.D. (1992). Copper as a cofactor and regulator of copper, zinc superoxide dismutase. The Journal of Nutrition, 122(3), 636–640. https://doi.org/10.1093/jn/122.suppl_3.636Harris, E.D. (1992). Copper as a cofactor and regulator of copper, zinc superoxide dismutase. The Journal of Nutrition, 122(3), 636–640. https://doi.org/10.1093/jn/122.suppl_3.636Nasonova, V.V. (2018). Perspective ways the use of by-products. Theory and Practice of Meat Processing, 3(3), 64–73. https://doi.org/10.21323/2414-438X-2018-3-3-64-73Nasonova, V.V. (2018). Perspective ways the use of by-products. Theory and Practice of Meat Processing, 3(3), 64–73. https://doi.org/10.21323/2414-438X-2018-3-3-64-73Lisitsyn A. B., Chernukha, I.M., Kuznetsova, T.G., Orlova, O.N., Mkrtichyan, V.S. (2011). Chemical composition of meat: reference tables of general chemical, amino acid, fatty acid, vitamin, macro- and microelement compositions and nutritional (energy and biological) value of meat. Moscow, VNIIMP, 2011.Lisitsyn A. B., Chernukha, I.M., Kuznetsova, T.G., Orlova, O.N., Mkrtichyan, V.S. (2011). Chemical composition of meat: reference tables of general chemical, amino acid, fatty acid, vitamin, macro- and microelement compositions and nutritional (energy and biological) value of meat. Moscow, VNIIMP, 2011.Data base «UniProt Protein Database», Hemoglobin subunit zeta. Retrieved from https://www.uniprot.org/uniprotkb/P02009/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Hemoglobin subunit zeta. Retrieved from https://www.uniprot.org/uniprotkb/P02009/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Myosin light polypeptide 6. Retrieved from https://www.uniprot.org/uniprotkb/ P60661/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Myosin light polypeptide 6. Retrieved from https://www.uniprot.org/uniprotkb/P60661/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Myoglobin. Retrieved from https://www.uniprot.org/uniprotkb/P02189/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Myoglobin. Retrieved from https://www.uniprot.org/uniprotkb/P02189/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Triosephosphate isomerase. Retrieved from https://www.uniprot.org/uniprotkb/ A0A8D0JEW9/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Triosephosphate isomerase. Retrieved from https://www.uniprot.org/uniprotkb/A0A8D0JEW9/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Troponin T, slow skeletal muscle. Retrieved from https://www.uniprot.org/uniprotkb/A0A4X1VBB3/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Troponin T, slow skeletal muscle. Retrieved from https://www.uniprot.org/uniprotkb/A0A4X1VBB3/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Troponin I, cardiac muscle. Retrieved from https://www.uniprot.org/uniprotkb/A0A8D1NBX3/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Troponin I, cardiac muscle. Retrieved from https://www.uniprot.org/uniprotkb/A0A8D1NBX3/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Cathepsin B. Retrieved from https://www.uniprot.org/uniprotkb/A1E295/ entry. Accessed February 7, 2024 52. Data base «UniProt Protein Database», Beta-2-glycoprotein 1. Retrieved from https://www.uniprot.org/uniprotkb/P17690/ entry. Accessed February 7, 2024Data base «UniProt Protein Database», Cathepsin B. Retrieved from https://www.uniprot.org/uniprotkb/A1E295/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Aldehyde dehydrogenase 1A1. Retrieved from https://www.uniprot.org/uniprotkb/P48644/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Beta-2-glycoprotein 1. Retrieved from https://www.uniprot.org/uniprotkb/P17690/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Leucine-rich gliomainactivated protein 1. Retrieved from https://www.uniprot.org/uniprotkb/Q5E9T6/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Aldehyde dehydrogenase 1A1. Retrieved from https://www.uniprot.org/uniprotkb/P48644/entry. Accessed February 7, 2024Data base «UniProt Protein Database», 2-hydroxyacyl-CoA lyase 2. Retrieved from https://www.uniprot.org/uniprotkb/A6QQT9/entry. Accessed February 7, 2024Data base «UniProt Protein Database», Leucine-rich gliomainactivated protein 1. Retrieved from https://www.uniprot.org/uniprotkb/Q5E9T6/entry. Accessed February 7, 2024Szymandera-Buszka, K., Waszkowiak, K., Jędrusek-Golińska, A., Hęś, M. (2020). Sensory analysis in assessing the possibility of using ethanol extracts of spices to develop new meat products. Foods, 9(2), Article 209. https://doi.org/10.3390/ foods9020209Data base «UniProt Protein Database», 2-hydroxyacyl-CoA lyase 2. Retrieved from https://www.uniprot.org/uniprotkb/A6QQT9/entry. Accessed February 7, 2024Šojić, B., Milošević, S., Savanović, D., Zeković, Z., Tomović, V., Pavlić, B. (2023) Isolation, bioactive potential, and application of essential oils and terpenoid-rich extracts as effective antioxidant and antimicrobial agents in meat and meat products. Molecules, 28(5), Article 2293. https://doi.org/10.3390/molecules28052293Szymandera-Buszka, K., Waszkowiak, K., Jędrusek-Golińska, A., Hęś, M. (2020). Sensory analysis in assessing the possibility of using ethanol extracts of spices to develop new meat products. Foods, 9(2), Article 209. https://doi.org/10.3390/foods9020209Szymandera-Buszka, K., Waszkowiak, K., Jędrusek-Golińska, A., Hęś, M. (2020). Sensory analysis in assessing the possibility of using ethanol extracts of spices to develop new meat products. Foods, 9(2), Article 209. https://doi.org/10.3390/foods9020209Šojić, B., Milošević, S., Savanović, D., Zeković, Z., Tomović, V., Pavlić, B. (2023) Isolation, bioactive potential, and application of essential oils and terpenoid-rich extracts as effective antioxidant and antimicrobial agents in meat and meat products. Molecules, 28(5), Article 2293. https://doi.org/10.3390/molecules28052293Šojić, B., Milošević, S., Savanović, D., Zeković, Z., Tomović, V., Pavlić, B. (2023) Isolation, bioactive potential, and application of essential oils and terpenoid-rich extracts as effective antioxidant and antimicrobial agents in meat and meat products. Molecules, 28(5), Article 2293. https://doi.org/10.3390/molecules28052293

The authors declare that there are no conflicts of interest present.