Study of the amino acid composition of beef proteins using ionizing radiation treatment technology

Abstract

The choice of modern technologies at the enterprises of the agroindustrial complex allows ensuring the safety and high quality indicators of food products. The spread of industrial ionizing radiation treatment technology requires compliance with procedural processes in specialized radiation centers. To ensure the safety and preservation of the quality of raw meat, in particular chilled beef, after treatment with ionizing radiation, it is of scientific and practical importance to substantiate the radiation doses used and to regulate the absorbed radiation doses, the calculation of which is carried out according to the proposed methodology. After treatment with ionizing radiation in all samples of chilled beef, the processing efficiency was 100%. A decrease in the total amino acid content was found, lower amino acid losses were found in beef samples treated with a dose of ionizing radiation up to 10 kGy, including for essential amino acids - by 0.6% and for interchangeable amino acids - by 1.1%. The limiting amino acid has not been established, which makes it possible to provide daily coverage of the need for amino acids. As a result of the study of the balance of the amino acid composition by ion exchange chromatography and organoleptic parameters, the optimal dose of ionizing radiation of 10 kGy for processing chilled beef was established.