MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW


https://doi.org/10.21323/2414-438X-2018-3-1-16-28

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Abstract

The problems of the microcomponent composition of modern food systems based on natural raw materials are considered. It is shown  that modern methods of physical and chemical analysis make it  possible to establish the presence of both useful and unsafe microimpurities with a level of their content in the production  from 0.001 to 1–5 mg / kg. The effect of microquantities of free amino and fatty acids, as well as carbohydrates and vitamins,  on the flavor and aromatic characteristics of systems is discussed. Some aspects of the presence of introduced  microcomponents, which include pesticides, antibiotic and  chemotherapeutic drugs, hormonal regulators, polyaromatic  hydrocarbons and some other toxicants, as well as microingredients  formed in products under the influence of biochemical processes during storage are considered. As such microingredients, biogenic amines and other products of transformation of macrocomponents are considered.


About the Authors

Andrew N. Ivankin
Bauman Moscow State Technical University
Russian Federation

doctor of chemical sciences, professor, academician of the  International Higher Education Academy of Sciences, Head  of the Department of Chemistry, Bauman Moscow State  Technical University

141005, Mitishi, 1-st Institutskaya str., 1
Tel.: +7–498–687–36–00



Natal’ya L. Vostrikova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

candidate of technical sciences, head of Laboratory  «Scientific and methodical work, biological and analytical research», V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences

109316, Moscow, Talalikhina str., 26
Tel.: +7–495–676–99–71



Andrey V. Kulikovskii
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

candidate of technical sciences, a head chromatography  laboratory, leading scientific worker of the Laboratory «Scientific and methodical work, biological and  analytical research », V.M. Gorbatov Federal Research  Center for Food Systems of Russian Academy of Sciences

109316, Moscow, Talalikhina str., 26
Tel.: +7–495–676–79–61



Galina L. Oliferenko
Bauman Moscow State Technical University
Russian Federation

candidate of chemical sciences, docent, Department of  Chemistry, Bauman Moscow State Technical University

141005, Mitishi, 1-st Institutskaya str., 1
Tel.: +7–498–687–36–00



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Supplementary files

For citation: Ivankin A.N., Vostrikova N.L., Kulikovskii A.V., Oliferenko G.L. MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW. Theory and practice of meat processing. 2018;3(1):16-28. https://doi.org/10.21323/2414-438X-2018-3-1-16-28

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