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..
Highlights
As a result of the study on an impact of the electromagnetic field (EMF) of the self-generating (SG) discharge on the enzyme antioxidant activity (AOA) in the beef and pork semi-prepared products in pieces and microbiological safety of the chilled semi-prepared products during storage, we obtained the results that correspond to the data of Bessalay I.I., Reshetnyak A.I., Donchenko L.V. [13,14], who established that the electromagnetic treatment contributed to the reduction of QМАFАnМ in meat raw material, as well as to the data obtained by Kasyanov G.I.[15, 16] about a decrease in microbial contamination of meat and plant raw material treated with the electromagnetic field
(SG) discharge has a biologically active impact on meat raw material causing a significant delay in the development of harmful microorganisms in the meat semi-prepared productsmaking it possible to maintaina balance between pro- and antioxidant systems
It was established that an exposure to EMF did not influence the biological value, which was confirmed by the results of the in vitro digestibility analysis of the semi-prepared products
Summary
Aslanova M.A., Dydykin A.S., Fedulova L.V., Derevitskaya O.K. V.M. Ключевые слова: электромагнитная обработка, мясные полуфабрикаты, окислительная стабильность, ферментная активность, микробиологическая безопасность. Аннотация В статье показано, что применение электромагнитной обработки, основанной на воздействии электромагнитного поля самогенерирующего разряда (СГ-разряда), повышает антиокислительную активность (АОА) мясных кусковых полуфабрикатов, изготовленных из говядины и свинины. Обработку мясных полуфабрикатов осуществляли на экспериментальной установке, состоящей из плазменного электромагнитного генератора на основе СГ-разряда, для получения мощных электромагнитных колебаний. В сравнении с контрольным образцом, значение уровня малонового диальдегида, характеризующего перекисное окисление липидов, для обработанных полуфабрикатов из говядины на 10 %, из свинины на 2,5 % соответственно. Что электромагнитная обработка не оказывает существенного влияния на переваримость in vitro полуфабрикатов, то есть не приводит к снижению их биологической ценности. Проведенные исследования позволяют предположить, что использование СГ-разряда целесообразно для увеличения срока годности мясных кусковых полуфабрикатов и разработки новой экологически чистой технологии хранения мясной продукции
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