AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS
Abstract
The paper demonstrates that the use of the electromagnetic treatment based on an impact of the electromagnetic field (EMF) of the self-generating (SG) discharge increases the antioxidant activity (AOA) of beef and pork semi-prepared products in pieces. The semi-prepared products were treated using the experimental equipment that consisted of the plasma electromagnetic generator based on the self-generating (SG) discharge for generating strong electromagnetic oscillations. It was found that in the experimental samples subjected to the electromagnetic treatment, an amount of reduced glutathione, which determines the redox characteristics of the intracellular environment, and glutathione peroxidase, which protects an organism against oxidative damage, increased almost two-fold. These results suggest that the excessive development of free radicals was leveled, in particular, due to the regeneration of many cytosolic low weight molecular antioxidants. Moreover, lower level of malon dialdehyde, which characterizes lipid peroxidation, was detected in the treated semi-prepared products from beef and pork (by 10% and 2.5%, respectively,) compared to the control. The results of the study showed that an impact of the SG discharge contributed to a decrease in the microbial growth rate in the chilled semi-prepared products during storage. For example, on the 6th day, the number of mesophilic aerobic and facultative anaerobic microorganisms (QМАFАnМ)did not exceed the established indicator, which correlated with the results of the organoleptic investigations. It was found that the electromagnetic treatment did not have a significant effect on the in vitro digestibility of the semi-prepared products; that is, it did not lead to deterioration of their biological value. The performed research allows us to suggest that the use of the SG discharge is expedient for increasing shelf life of meat semi-prepared products in pieces and developing a new ecologically pure technology for meat product storage..
About the Authors
Marietta A. Aslanova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
candidate of technical sciences, leading research scientist, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 109316, Moscow, Talalikhina str., 26 Tel.: +7–495–676–96–18
Russian Federation
candidate of technical sciences, leading research scientist, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 109316, Moscow, Talalikhina str., 26 Tel.: +7–495–676–96–18
Andrei S. Dydykin
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
candidate of technical sciences, docent, Head of the Department of Scientific Applied and Technological Developments, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 109316, Moscow, Talalikhina str., 26 Тел.: +7–495–676–75–41
Russian Federation
candidate of technical sciences, docent, Head of the Department of Scientific Applied and Technological Developments, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 109316, Moscow, Talalikhina str., 26 Тел.: +7–495–676–75–41
Lilija V. Fedulova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
candidate of technical sciences, Head of Experimental clinic — laboratory of biologically active substances of an animal origin, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 109316, Moscow, Talalikhina str., 26 Tel.: +7–495–676–92–11
Russian Federation
candidate of technical sciences, Head of Experimental clinic — laboratory of biologically active substances of an animal origin, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 109316, Moscow, Talalikhina str., 26 Tel.: +7–495–676–92–11
Olga K. Derevitskaya
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
candidate of technical sciences, leading research scientist, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 109316, Moscow, Talalikhina str., 26 Tel.: +7–495–676–96–18
Russian Federation
candidate of technical sciences, leading research scientist, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 109316, Moscow, Talalikhina str., 26 Tel.: +7–495–676–96–18
References
1. Lisitsyn, A.B.Oxidation of lipids: the mechanism, dynamics, inhibition / A.B.Lisitsyn, E.K. Tuniyeva, N.A. Gorbunova //Vse o myase.—2015.— ¹ 1. — PP.10–15.
2. Gurinovich, G.V. The investigation of heme and non-heme iron effect on antioxidative activity of dihydroquercetin/G.V. Gurinovich, R.N. Abdrakhmanov//Food Processing: Techniques and Technology.—2012. — Vol.1.—¹ 24. PP.30À‑35.
3. Yang, L. Oxidative stability of conjugated linoleic acid isomers/ L.Yang, Y. Huang, Z.Y. Chen // Journal of Agricultural and Food Chemistry. — 2000. Vol. 48. — № . 8. — P. 3072–3076.
4. Huang, Y. Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon/ Y.Huang, H. Li, T. Huang, F. Li, J. Sun // Food Chemistry. — 2014. — Vol. 149. — P. 31–39.
5. Niki, E. Lipid peroxidation: mechanisms, inhibition, and biological effects / E.Niki, Y. Yoshida, Y. Saito, N. Noguchi // Biochem Biophys Res Commun. — 2005. — Vol. 338. — P. 668–676.
6. Min, B. Mechanism of lipid peroxidation in meat and meat products — a review / B. Min, D.U. Ahn // Food Science and Biotechnology. — 2005. — Vol. 14. — P. 152–163.
7. Gandemer, G. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products/ G. Gandemer// Meat Science. — 2002. — Vol. 62. — P. 309–321.
8. Leung, Y. H. Trans‑10, cis‑12-conjugated linoleic acid isomer exhibits stronger oxyradical scavenging capacity than cis9,
9. trans‑11-conjugated linoleic acid isomer/ Y.H. Leung, R.H. Liu// Journal of Agricultural and Food Chemistry.— 2000. — Vol. 48.— № 11. — P. 5469–5475.
10. Hernandez, P. Lipolytic andoxidative changes in two Spanish pork loin products, dry cured loin and pickled-cured loin / P. Hernandez, J.L. Navarro, F. Toldra // Meat Science. — 1999. — Vol. 51.— № 2. — P. 123–128.
11. Badiani, A. Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices/ A. Badiani, S. Stipa, F. Bitossi, P.P. Gatta, G. Vignola, R. Chizzolini // Meat Science. — 2002. — Vol. 60. — P. 169–186.
12. Xu, W. Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck/ W. Xu, X. Xu, G. Zhou // Food Chemistry. — 2008. — Vol. 110. — P. 279–284.
13. Adjiev, D.D. Lipid peroxidation products and nonenzymatic and enzymatic antioxidant systems in male rabbits: age dynamics/ D.D. Adjiev// VOGiSHerald. — 2010. — Vol. 14. — № 4. — P. 674–684.
14. Bessalaya, I. I. Medical-preventive sausage products — products of the future/ I.I. Bessalaya, A.I. Reshetnyak, L.V. Donchenko //Polythematic online scientific journal of Kuban State Agrarian University.—2013.— № 94. — P. 265–278.
15. Nesterenko, A.A. Innovative methods of processing of meat production with electromagnetic-pulse influence / A.A. Nesterenko, A.I. Reshetnjak // Journal of Michurinsk State Agrarian University. — 2011. — № 1–1. — P. 148–151.
16. Kasyanov, G.I Features of Usage of Electromagnetic Field of Extremely Low Frequency for the Storage of Agricultural Products/ G.I.Kasyanov, I.E. Syazin, A.V. Grachev, T.N. Davidenko, E.I. Vazhenin // Journal of Electromagnetic Analysis and Applications. — 2013. — Vol. 5. — № 5. — P. 236–241.
17. Kasyanov, G.I Promising technology. Treating meat raw materials with low-frequency electromagnetic fields / G.I. Kasyanov, A.A. Zoporozhskii, M.G. Baryshev// Russian Agricultural Sciences. — 2009. — Vol. 35. — № 3. P. 207–210.
18. Eliseeva L.G. The use of the electrophysical impact for metabolism regulation in plant objects in the process of longterm storage/L.G. Eliseeva, E.V. Grishina, P.P. Gorozhanin// Eurasian Scientific Association — 2016. — Vol. 1. — № 4 (16). — P. 18–21.
19. Vazhenin, E. I. Prospects of using technologies with application of electromagnetic fields of extremely low frequency in the food industry/ E.I. Vazhenin, G.I. Kasyanov, A.V.Grachev//Polythematic online scientific journal of Kuban State Agrarian University. — 2013. — № 85. — P. 140–153.
20. Dydykin, A.S. Prospects of using physical methods for food product processing/ A.S. Dydykin, M.A. Aslanova // Meat industry. — 2015. — № 5. — P. 27–29.
21. Dydykin, A.S. Use of the electromagnetic field to extend selflife of meat semi-prepared products /A.S. Dydykin, M.A. Aslanova, Yu.A. Galkin // Meat industry. — 2016. — № 11. — P. 35–37.
For citation:
Aslanova M.A., Dydykin A.S., Fedulova L.V., Derevitskaya O.K. AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS. Theory and practice of meat processing. 2017;2(3):39-48. https://doi.org/10.21323/2414-438X-2017-2-3-39-48
Views: 269
Email this article 