MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW
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 AuthorsAndrew N. Ivankin
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
Natal’ya L. Vostrikova
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
Andrey V. Kulikovskii
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
Galina L. Oliferenko
candidate of chemical sciences, docent, Department of Chemistry, Bauman Moscow State Technical University
141005, Mitishi, 1-st Institutskaya str., 1
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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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