MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW
https://doi.org/10.21323/2414-438X-2018-3-1-16-28
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
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
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
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
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
References
1. Ivankin, A.N., Neklyudov, A.D., Vostrikova, N.L. (2011). Biologically active compounds of natural origin. Saarbrucken: Lambert Academic Publ.,—480 p. ISBN: 9783844356878 (In Russian)
2. Vostrikova, N.L., Kuznetsova, O.A., Kulikovskii, A.V., Minaev, M.Y. (2017). Formation of the scientific basis of meta-data associated with estimates of «onco-» risks linked to meat products. Theory and practice of meat processing, 2(4), 96–113. (In Russian)
3. Ivankin, A.N., Lisitsyn, A.B., Vostrikova, N.L., Kulikovskii, A.V. (2014). Mass- spectromrtric identification of chemical components of flavor palette of meat products. International scientific and practical conference dedicated to the memory of Vasily Matveyevich Gorbatov. Moscow: VNIIMP, 1, 77–80. (In Russian)
4. De Wijk, R.A., Kooijman, V., Verhoeven, R.H.G., Holthuysen, N.T.E., De Wijk, C. (2012). Autonomic nervous system responses on and facial expressions to the sight, smell, and taste of liked and disliked foods. Food quality and preference, 26 (2), 196–203.
5. Nikitina, M.A., Zakharov, A.N., Nasonova, V.V., Lisitsyn, A.B. (2017). Modeling as a method for scientific cognition of complex meat systems. Theory and practice of meat processing, 2(3), 66– 78. (In R ussian)
6. Ivankin, A., Boldirev, V., Fadeev, G., Baburina, M., Kulikovskii, A., Vostrikova, N. (2017). Denaturation of collagen structures and their transformation under the physical and chemical effects. IOP Conf. Series: Journal of Physics: Conf. Series. 918. 012010, 1–5.
7. Lisitsyn, A.B., Ivankin, A.N., Neklyudov, A.D. (2002). Methods of practical biotechnology. M: VNIIMP.—402 p. (In Russian)
8. Kulikovskii, A.V., Gorlov, I.F., Slozhenkina, M. I., Lisitsyn, A.B., Savchuk, S.A. (2016). Determination of growth hormones (β-agonists) in muscle tissue by HPLC with mass spectrometric detection. Journal of Analytical Chemistry, 71(10), 1052–1056.
9. Kulikovskiy, A.V., Lisitsyn, A.B., Kuznetsova, O.A., Vostrikova, N .L., Gorlov, I.F. (2016). Method of determination organic iodine (iodotyrosines) in food. Voprosy Pitaniia, 85 (4), 91–97. (In Russian)
10. Lisitsyn, A.B., Nikitina, M.A., Zakharov, A.N., Sus’, E.B., Nasonova, V.V. (2016). Modeling of Meat Product Quality. Food industry, 10, 50–54. (In Russian)
11. Lisitsyn, A.B., Kriger, O.V., Mitrokhin, P.V. (2016). Study of chemisrty and hydrolysates drying parameters of feather-downy raw material. Foods and Raw Materials, 4 (1), 44–50.
12. Vostrikova, N.L., Kulikovskii, A.V., Ivankin, A.N., Belyakov, V.A., Tarasov, S.М. (2018). Biochemical features of obtaining food based on modern food systems. Review. Vsyo o myase, 1, 10–15. (In Russian)
13. Collegiate Dictionary. Meat industry.(2015) Ed. A.B. Lisitsin. Moscow: VNIIMP.— 246 c. ISBN978–5–901768–26–6. (In Russian)
14. 1Proteins in food processing (Second Edition). Edited by: Rickey Y. Yada. (2018). N.Y.: Elsevier.—704 p. ISBN: 978–0–08–100722–8
15. Neklyudov, A.D., Ivankin, A.N. (2007). Collagen: obtaining, properties and application. Moscow: MGUL Publ.,—336 p. ISBN: 5–8135–0376–5 (In Russian)
16. Neklyudov, A.D., Ivankin, A.N., Berdutina, A.V. (2000). Properties and uses of protein hydrolysates. Applied Biochemistry and Microbiology, 36(5), 452–459.
17. Grinshtein, D., Vinitz, M. (1966). Chemistry of amino acids and peptides. Moscow: Mir,—824 p. (In Russian)
18. Ivankin, A.N., Oliferenko, G.L., Kulikovskii, A.V., Chernukha, I.M., Semenova, A.A., Spiridonov, K.I., Nasonova, V.V. (2016). Determination of unsaturated fatty acids with a migrating double bond in a complex of matrices by gas chromatography with flame ionization and mass spectrometry detection. Journal of Analytical Chemistry, 71(11), 1131–1137.
19. Ivankin, A.N. (2007). Fats in the composition of modern meat products. Meat industry, 6, 8–13. (In R ussian)
20. Ivankin, A.N., Kulikovskii, A.V., Vostrikova, N.L., Chernuha, I.M. (2014). Cis and trans conformational changes of bacterial fatty acids in comparison with the analogs of animal and vegetable origin. Applied Biochemistry and Microbiology, 50(6), 668–674.
21. Lyubetskaya, T.R., Bronnikova, V.V., Proshina, O.P., Fadeev, G.N., Boldyrev, V.S., Ivankin, A.N. (2017). Cis-, trans-isomerization of binary mixtures of fats of vegetable and animal origin. Vsyo o myase, 6, 52–55. (In Russian)
22. AL-Jawadi, A., Moussa, H., Ramalingam, L., Dharamawardhane, S., Gollahon, L., Gunaratne, P., Layeequr Rahman, R., Moustaid-Moussa, N. (2018). Protective prop- erties of n‑3 fatty acids and implications in obesity-associated breast cancer. The Journal of Nutritional Biochemistry, 53, 1–8.
23. Ravindran, V., Tancharoenrat, P., Zaefarian, F., Ravindran, G. (2016). Fats in poul-try nutrition: Digestive physiology and factors influencing their utilization. Animal Feed Science and Technology, 213, 1–21.
24. Berliner, J.A., Subbanagounder, G., Leitinger, N., Watson, A .D., Vora, D. (2001). Evidence for a role of phospholipid oxidation products in atherogenesis. Trends in Cardiovascular Medicine, 11(3–4), 142–147.
25. Aaslyng, M.D., Meinert, L. (2017). Meat flavor in pork and beef — From animal to meal. Meat Science, 132, 112–117.
26. Farouk, M.M., Yoo, M.J.Y., Hamid, N.S.A., Staincliffe, M., Davies, B., Knowles, S.O. (2018). Novel meat-enriched foods for older consumers. Food Research International, 104, 134–142.
27. Ivankin, A.N., Oliferenko, G.L., Vostrikova, N.L., Ustyugov, A.V. A device for determining the content of carbohydrates. Patent RF, no. 121249, 2012. (In Russian)
28. Pösö, A.R., Puolanne, E. (2005). Carbohydrate metabolism in meat animals. Meat Science, 70(3 SPEC. ISS), 423–434.
29. Ivankin, A.N., Vostrikova, N.L. (2012). Biochemical transformations of lipide and carbohydrate-protein nano complex in liquid foodstuff. International Journal of Food Science and Nutrition Engineering, 2 (3), 27–32.
30. Jose, C.G., Jacob, R.H., Pethick, D.W., Gardner, G.E. (2018). A supply chain ap- proach to improving the shelf life of lambmeat; vitamin E concentration, electrical stimulation, ageing period and packaging system. Meat Science, 139, 65–73.
31. Ortuño, J., Serrano, R., Bañón, S. (2015). Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol). Meat Science, 110, 62–69.
32. De Smet, S., Vossen, E. (2016). Meat: The balance between nutrition and health. A review. Meat Science, 120, 145–156.
33. Yusupov, E.V., Bershova, T.M., Kuznetsov, A.V., Neklyudov, A.D., Ivankin, A.N. (2009). Ecology of food: intercoupling of a quality cheeses of animal origin and products on its base with contents level of free amino acid and biogenic amines. Ecological systems and devices, 12, 35–42. (In Russian)
34. Kuznetsov, A.V., Kostenko, Yu.G., Ivankin, A.N. (2003). Cadaverin determination in meat and the possibility of using it in meat freshness assessment. Proceedings of the 49th International Congress of Meat Science and Technology, Brazil, Rio, 283–284.
35. Ivankin, A.N., Kostenko, Yu.G., Kuznetsov, A.V., Neklyudov, A .D., Bershova, T.M., Popova, N.V., Dmitriev, M.A. (2004). Biogenic metabolites in the system of ecological monitoring of the safety of raw materials and food. Ecological systems and devices, 8, 5–11. (In Russian)
36. Yatsyuta, A.L., Nikitchenko, D.V., Ivankin, A.N., Kostenko, Yu.G., Neklyudov, A.D. (2006). Feed ecology. Stability of biochemical qualities of meat goods in a view of long-term storage. Ecological systems and devices, 4, 40–42. (In Russian)
37. Stadtman, E.R., Levine, R.L. (2000). Protein oxidation. Annals of the New York Academy of Sciences, 899, 191–208.
38. Bover-C id, S., Hugas, M., Izquierdo-Pulido, M., Vidal-C arou, M.Carmen (2001). Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. International Journal of Food Microbiology, 66(3), 185–189.
39. Panov D.K., Patieva, S.V. (2015). Accumulation of biogenic amines in the production of raw and smoked sausages. The young scientist, 15(95), 147–150. (In Russian)
40. Kulikovskii, A.V., Ivankin, A.N., Nikolaeva, A.S., Knyazeva, A.S. (2016). Entent and accumulation of biogenic amines in meat products. Vsyo o myase, 5, 18–21. (In Russian)
41. Fomin, G.S. (2000). Water. Control of chemical, bacterial and radiation safety according to international standards. Encyclopedic reference book.— 3rd ed., pererab. and additional Moscow: Protector.—848 p. (In Russian)
42. Comprehensive biotechnology. The principles of biotechnology. V.2 / Ed. Moo-Young M. N.Y.: Pergamon press, 1985,—757 p.
43. Ustinova, A.V., Timoshenko, N.V. (1997). Meat products for baby food. M: VNIIMP.—251 p. (In R ussian)
44. Ivankin, A.N., Osotov, A.A., (1995). Analysis of harmful substances in the environment and technical and economic analysis of chemical processes. Moscow: MGUL.— 28 p. (In Russian)
45. Rebiere, H., Guinot, P., Chauvey, D., Brenier, C. (2017). Fighting falsified medicines: The technical approach. Review. Journal of Pharmaceutical and Biomedical Analysis, 142, 286–306.
46. State catalog of pesticides and agrochemicals allowed for use on the territory of the Russian Federation. [Electronic resource: http://www.pesticidy.ru/ps- content/literature/files/State_Catalog-ue_2015_2743_instructions.pdf. Access date 20/02/2018]. (In R ussian)
47. Medical and biological requirements and sanitary norms of quality of food raw materials and food products. [Electronic resource: http://dokipedia.ru/document/5149136 Access date 26/02/2018]. (In R ussian)
48. SanPin 2.3.2.1280–03. Hygienic requirements for food safety and food value. Moscow: Gossanepidnadzor.2003.—395 p. (In R ussian)
49. Technical regulations of the Customs Union TR CU021/2011. On the safety of food products. M: The Commission of the Customs Union No. 880, 2011.—242 p. (In R ussian)
50. Ivankin, A.N., Karpo, B.S., Galkin, A.V. (1998). Analysis of agricultural toxicants in meat products by ELISA method. Proceedings of the 44th International Congress of Meat Science and Technology, Barcelona, Spain, 374–375.
51. Ivankin, A.N., Neklyudov, A.D., Berdutina, A.V., Karpo, B.S., Galkin, A.V. (1999). Ecological safety of meat products. Storage and processing of farm products, 3, 27–30. (In Russian)
52. Mitra, M.S., Philip, B.K. (2014). Diethylstilbestrol. Encyclopedia of Toxicology (Third Edition). London: Elsevier, 143–145.
53. Niño, A.M.M., Granja, R.H.M.M., Wanschel, A.C.B.A., Salerno, A .G. (2017). The chal-lenges of ractopamine use in meat production for export to European Union and Russia. Food Control, 72, 289–292.
54. Kulikovskii, A.V., Gorlov, I.F., Slozhenkina, M.I., Ivankin, A.N., Vostrikova, N.L., Kuznetsova, O.A. (2017). Comprehensive assessment of the content of polycyclic aromatic hydrocarbons and dependence of their accumulation in meat products. Voprosy Pitaniia, 86 (6), 125–133. (In R ussian)
55. Kulikovskii, A.V., Ivankin, A.N., Chernukha, I.M., Vostrikova, N.L. (2013). Inves-tigation of PAH (polycyclic aromatic hydrocarbons) and strategies of their decrease in smoked meat products. 6th International Symposium on Recent Advances in Food Analysis, Prague, Czech Republic, 406.
56. Thorslund, C.A.H., Sandøe, P., Margit, D.A., Lassen, J. (2016). A good taste in the meat, a good taste in the mouth. Animal health as an aspect of pork quality in three European countries. Livestock Science. 193, 58–65.
57. Ivankin, A.N., Fadeev, G.N., Boldyrev, V.S., Proshina, O.P., Kulikovskii, A.V., Semenova, A.A., Nasonova, V.V. (2017). Food flavouring ingredients of food recipes developed in the presence of bacterial cultures. Izvestiya Vuzov. Prikladnaya Khimiya i Biotekhnologiya, 7 (3(22)), 124–136. (In Russian)
58. Swanepoel, M., Leslie, A.J., Hoffman, L.C. (2016). Comparative analysis of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog and domestic pork meat. Meat Science, 114, 103–113.
Review
For citations:
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
Views:
1070
Email this article 