Chilled Products Research Articles

The dependence of the nutritional value of offal on the thermal state

Currently, by-products are used in the meat processing industry as raw materials for the production of various types of meat products, as well as sold in chilled and frozen form as a food product. When frozen, ice crystals form inside the cells, damaging the structural units of the cells, as a result of which, during defrosting, the turgor of the tissues is disrupted and the consistency of the offal changes. Such changes contribute to a decrease in the nutritional value of offal. In accordance with the current legislation of our country, raw meat subjected to defrosting should be sold as a product from frozen raw materials, and not as a chilled product. The aim of the work was to study the nutritional value of offal of slaughtered animals and poultry depending on the thermal condition. The study was carried out in the period 2023-2024 in the conditions of the educational and research center for the examination of food and animal feed of the St. Petersburg State University of Veterinary Medicine. The objects of the study were 112 samples of offal obtained from slaughtered animals and poultry. The quantitative content of protein, fat and moisture in the offal samples was determined using the infrared analyzer InfraLUM FT-12. As a result of the conducted studies, it was found that the greatest loss of nutritional value occurred in the offal of repeatedly defrosted compared with defrosted once. The loss of protein, fat and moisture in the offal of slaughtered animals and poultry did not occur in the same way and depended on the thermal condition and type of offal.

Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting.

Chilled and cut chicken is preferred by consumers for its safeness and readiness to cook. To evaluate the quality characteristics of various chilled chicken products, differences in volatile organic components (VOCs) of six different cut parts (breast, back, leg, heart, liver, and gizzard) of Lueyang black chicken were characterized through gas chromatography-ion mobility spectroscopy (GC-IMS) combined with stoichiometry. A total of 54 peaks in the signal of VOCs were detected by GC-IMS, and 43 VOCs were identified by qualitative analysis. There were 22 aldehydes (20.66-54.07%), 8 ketones (25.74-62.87%), 9 alcohols (4.17-14.69%), 1 ether (0.18-2.22%), 2 esters (0.43-1.54%), and 1 furan (0.13-0.52%), in which aldehydes, ketones, and alcohols were the main categories. Among the six cut parts, the relative content of aldehydes (54.07%) was the highest in the gizzard, and the relative content of ketones (62.87%) was the highest in the heart. Meanwhile, the relative content of alcohols (14.69%) was the highest in the liver. Based on a stable and reliable predictive model established by orthogonal partial least squares-discriminant analysis (OPLS-DA), 3-hydroxy-2-butanone (monomer and dimer), acetone, 2-butanone monomer, hexanal (monomer and dimer), isopentyl alcohol monomer, and n-hexanol monomer were picked out as characteristic VOCs based on variable importance in projection (VIP value > 1.0, p < 0.05). Principal component analysis (PCA) and the clustering heatmap indicated that the characteristic VOCs could effectively distinguish the six cut parts of Lueyang black chicken. The specific VOCs responsible for flavor differences among six different cut parts of Lueyang black chicken were hexanal (monomer and dimer) for the gizzard, 2-butanone monomer and hexanal dimer for the breast, hexanal monomer for the back, 3-hydroxy-2-butanone monomer for the leg, 3-hydroxy-2-butanone (monomer and dimer) for the heart, and acetone and isopentyl alcohol monomer for the liver. These findings could reveal references for quality assessment and development of chilled products related to different cut parts of Lueyang black chicken in the future.

The impact of accelerated electrons on volatile organic compounds in poultry and fish

The necessity of developing safe methods of processing food products which improve the quality and extend their shelf life entails further scientific research aimed at increasing the efficiency of radiation processing of food products. Ionizing radiation causes lipid peroxidation in the items with a high fat and water content, such as chilled meat and fish products, which leads to formation of organic volatile compounds that render the food the specific flavor and smell. Gas chromatography-mass spectrometry is a technique that provides identification of chemical changes that actually occur in the product after irradiation. Experimental data on the content of organic volatile compounds in chilled turkey and salmon meat samples exposed to irradiation with 1 MeV accelerated electrons in the dose range from 0.25 to 2 kGy revealed both common and different trends in the behavior of dose dependences of alcohol, aldehyde and ketone contents in various types of chilled products. A proposed mathematical model based on the possibility of simultaneous occurrence of two competing processes, i.e., the decomposition of compounds due to their oxidation and the accumulation of compounds due to oxidation of other compounds after exposure to ionizing radiation match a dose dependent character of experimental data.

ЦЕТИЛПИРИДИНИЙ — ЭФФЕКТИВНОЕ СРЕДСТВО ДЛЯ СНИЖЕНИЯ МИКРОБНОЙ КОНТАМИНАЦИИ ТУШЕК ПТИЦЫ

Food microbiological safety is the main component of process of animal raw material processing. Appear- ance of available at the base of cetilpiridine chloride (CPC) gives the possibility to expand the range of reagents for chilled products decontamination and for its shelf-life prolongation. CPC has antimicrobial activity for gram-positive and gram- negative bacteria, fungi, yeasts and enveloped viruses. Experiments in ARSRIPPI have confirmed wide antimicrobial spec- trum of reagents at the base of CPC and the possibility of universal usage at different stages of poultry slaughtering and processing.

Preparation and characterization of edible whey protein nanofibrils and efficacy studies on the quality and shelf‐life of chilled food products

AbstractWhey is the by‐product of cheese making which can be manipulated into edible films and coatings, it relies on its high viscosity, high hydrophobicity, and antimicrobial and antioxidant activity. In the present study, titanium‐based whey protein nanoparticles (WPNFs/TNPs) and whey protein isolates (WPI) were prepared and edible coatings and films were developed and characterized. The antimicrobial activity against common foodborne pathogens (S. aureus, E. coli, S. typhi, A. niger, P. expansum, and P. variotii) were conducted followed by their efficacy on six different chilled products analyzed on beef, chicken meat, mutton and fish meat, cheddar cheese and mozeralla cheese were selected for efficacy studies. The Scanning Electron Microscopy (Socaciu, Fogarasi et al.) revealed long and linear fibrils of WPNFs and with the addition of TNPs, the fibrils became denser. Fibril emulsions were expected to be more stable because of their high viscosity. Both the WPNFs/TNPs and WPI were smooth and homogenous surfaces without cracks or pore. The WPNFs/TNPs showed various degrees of antimicrobial activities against all the microbial strains and with the addition of nanoparticles, their interaction increased which further enhanced the quality of the product. Each film and coating had clear zones against all the desired microbes. The inhibition zones of WPI/TNPs were smaller than those of WPNFs/TNPs films. The addition of TNPs into with the nanofibrils enhanced the activity of nanofibrils and also it showed better and larger inhibition zones. The DPPH Radical‐scavenging activity of WPNFs/TNPs‐based samples was greater than that of the WPI/TNPs based samples. The highest was observed against the fish and mutton samples, followed by chicken and beef. The WPNFs/TNPs edible coatings decreased the microbial growth throughout storage for serval weeks. Our results may provide a basic understanding of the use of whey protein as an alternative for food safety of chilled food products.

Modern methods for cooling raw meat

Cooling of animal products occurs by lowering their temperature by means of heat exchange with the cooling medium, but without the formation of ice. Cooling ensures the preservation of high consumer properties of products (aroma, taste, consistency, color) with the least changes in them. In chilled products, at temperatures close to cryoscopic, during long-term storage, harmful microorganisms actively develop.

Improving the technology of chilled semi-finished products from Japanese mackerel with an extended shelf life

Abstract One of the actual areas of processing the aquatic biological resources is the production of chilled fish semi-finished products, the most prepared for heat treatment. Such products have a very limited shelf life, because fish raw materials have high enzymatic activity. This research work aimed to improve the technology of chilled fish semi-finished products from Japanese mackerel with an extended shelf life. To achieve this goal, Japanese mackerel was injected with multicomponent salting media, containing food additives that slow down microbial contamination, have a bacteriostatic effect and assist in improving the organoleptic characteristics of the finished product. New receptions of salting multicomponent compositions provide faster salting and ripening of raw materials compared to the control sample. Salt concentration in fish, amine nitrogen and peroxide value were determined by titration methods. The total number of mesophilic aerobic and facultative anaerobic microorganisms (КMAFAnM) in fish semi-finished products was determined by identifying the number of grown colonies of microorganisms on nutrient media from agar. The treatment of Japanese mackerel with developed salting media, including moisture-retaining components, organic acids and flavoring additives with anti-bactericidal properties, improves the organoleptic characteristics of the finished product, promotes more salting and maturation of fish, as well as reducing the number of microorganisms (KMAFAnM). The increase in amine nitrogen content ranged from 1.4 g/kg (at the beginning of the salting) to 1.55 g/kg in the control and up to 3.05 g/kg in the test samples by the end of the salting. Salt concentration in Japanese mackerel treated with control salting media amounted to 1.19%, new developed salting media - from 2.84% to 3.17%. The total abundance of microorganisms in Japanese mackerel was 2.0 x 102 CFU/g, after salting it decreased to 0.1 to 3.0 x 101 CFU/g depending on the formulation of media for salting. According to the research results, the rational duration of the salting of Japanese mackerel, with new media for salting was 4 to 5 h at a temperature of 6 °С to 8 °С. Along with the salting media developed by us, the use of modern packaging materials in the technology provided chilled culinary semi – finished products from Japanese mackerel with longer shelf life of up to 20 days at a temperature of 0 °С to 5 °C, and humidity 95% to 98%.

ВЛИЯНИЕ ТЕРМИЧЕСКОГО СОСТОЯНИЯ НА МОРФОЛОГИЧЕСКИЕ ХАРАКТЕРИСТИКИ МЯСА ИНДЕЙКИ

When handling meat, processing it with low temperatures is widely used - cooling and freezing. Processing meat with subzero temperatures leads to the formation of microscopic ice crystals inside muscle cells and in the intercellular space, which disrupts the structure of muscle tissue and destroys individual myofibrils. As a result of single and double defrosting of turkey meat, morphological changes in the structure of muscle tissue are observed. The integrity of muscle fibers is impaired; in histological preparations of meat, their ruptures, vacuolization, and thickening of myofibrils are found. As a result of histological studies of parts of turkey carcasses, it was found that the number of thickening of myofibrils in defrosted products is 4.79 ± 0.14, which is 1.86 times more than in chilled meat; in re-defrosted meat - 12.23 ± 0.51, 4.74 times more than in chilled meat. The number of voids inside and between muscle fibers in defrosted turkey meat is 3.03 ± 0.17, 2.66 times higher than the value in chilled, and 8.71 ± 0.38, 7.64 times more in redefrosted meat ... The number of muscle fiber breaks in defrosted meat was 37.44 ± 1.07, which exceeds this value for chilled products by 13.66 times; redefrosted - 57.69 ± 1.62, which is 21.05 times higher than in chilled products. The obtained values are statistically significant - p <0.05. These microstructural changes affect the quality, technological and consumer properties of products, which increases the importance of identifying the thermal state of meat during its circulation. Acknowledgments: The reported study was funded by RFBR, project number 19-316-90022.

МОЖЛИВОСТІ ІМПОРТОЗАМІЩЕННЯ ПРОДУКЦІЇ АКВАКУЛЬТУРИ В УКРАЇНІ

Purpose. The role of aquaculture products in imports of Ukraine given the importance of imports in providing demand of the population on seafood and fish products and prospects are assessed, opportunities for import substitution of the main species of imported fish originating from aquaculture. Findings. Food security of any country is formed by the balance of its own production, exports and imports. In most European countries, the leading role in satisfaction of demand of the consumers for fish and seafood as of today is played by the import of fish and seafood (HS groups of commodoties 03, 1604, 1605 and 230120), and not their production in the country. Imports play a very important role in saturating the Ukrainian fish and seafood market. Due to the growing role of fish farming (aquaculture) in the world, the role of aquaculture products in Ukrainian imports for the period from 1996 to 2019 includes has been analyzed. The leading role of aquaculture products in the import of fresh and chilled products and relatively small in the subgroup of frozen products is noted. The higher prices of aquaculture products compared to catch fishery products has been confirmed. Assumptions are made about the possible replacement of import of the leading categories of imported products originating from aquaculture and about probably the most advanced technologies of fish farming and species of aquaculture in Ukraine with the current structure and traffic of commodities in global aquaculture and current expenditures of Ukraine on R &amp; D in aquaculture. Practical value. The data obtained can be useful and used by scientists, practitioners, students, specialists, whose areas of interest include aquaculture and imports, exports of fish products. Keywords: import, aquaculture, fish farming, replacement of import.

Замороженные и охлаждённые полуфабрикаты. Идентификация ингредиентов

Замороженные и охлаждённые полуфабрикаты. Идентификация ингредиентов

Supply chain structures for distributing surplus food

PurposeNew actors have emerged in the food supply chain in response to the increased awareness of food waste and the need to distribute surplus food. The purpose of this study is to analyse the different supply chain structures that have emerged to make surplus food available to consumers.Design/methodology/approachThis study adopts a qualitative multiple-case study of three new surplus food actors: a surplus food platform, an online retailer and a surplus food terminal. Data sources included interviews, documentary evidence and participatory observations.FindingsThree different types of actor constellations in surplus food distribution have been identified: a triad, a tetrad and a chain. Both centralised (for ambient products) and decentralised supply chain structures (for chilled products) have emerged. The analysis identified weak links amongst new actors and surplus food suppliers. The new actors have adopted the roles of connector, service provider and logistics service provider and the sub-roles of mediator, auditor and consultant.Originality/valueThis paper contributes to research on closed-loop or circular supply chains for the reuse of products in the context of surplus food distribution.

Convenience versus sustainability

Convenience versus sustainability

Applying Low Energy Electrons to Irradiate Chilled Trout

The irradiation of minced chilled trout using a UELR-1-25-T-001 continuous-action electron accelerator with an energy of 1 MeV has been studied. Here, we present the results of the effect of electrons at doses of 0.24, 0.48, 0.96, 2.8, and 5.6 kGy on the viability of microorganisms in the minced trout. It has been experimentally shown that electron irradiation generated by the accelerator at doses of 0.24 to 5.6 kGy decreases microbial abundance in minced trout, in comparison with untreated samples, 15 days after irradiation, and makes it possible to control the microbial contamination of chilled fish products within 2 weeks after irradiation.

New Method for Veterinary and Sanitary Control of Defrosted Meat and Fish

The freezing method allows you to extend the shelf life for a long period, however, when defrosting products there is a loss of nutrients. Currently, the assessment of the thermal state of meat and fish remains a topical issue, which today is carried out using organoleptic methods, as well as a histological method for the structure of muscle tissue. These methods lose their relevance in conditions of real circulation of meat and fish products due to subjectivity, as well as complexity. To ensure the release of benign chilled products into the market and to prevent the substitution of defrosted chilled meat, a fast, effective and easily reproducible method is required. We carried out studies to assess the thermal state of 69 experimental samples of meat of animals, poultry and fish according to organoleptic indicators and also proposed a new method for the manufacture of native drugs that allows us to evaluate the structure of muscle tissue. Native meat preparations were made from thin sections of muscle tissue, crushed between the glasses of the compressorium, followed by hematoxylon-eosin staining and microscopy. it was found that the number of fibrous sections of muscle tissue in defrosted products is 11.3 times more than in samples chilled; muscle fiber breaks - 47 times. A striking identification sign that allows to differentiate the thermal state of meat and fish raw materials is the presence of thickenings at the ends of muscle fibers, which are absent in preparations of chilled material. The obtained values are statistically significant. As a result of the studies, identification criteria were established, such as a violation of the structure of muscle tissue, which is manifested by the presence of fibrous areas, tearing of muscle fibers, as well as the presence of thickenings at the ends of muscle fibers. The obtained research results allow us to use the proposed method of manufacturing and microscopy of meat and fish preparations and establish the previous freezing of products.

Development of An Algorithm for Identifying the Thermal State of Meat and Fish Raw Materials

Modern methods of differentiating chilled and thawed meat are based on the development of organoleptic indicators and morphological changes in tissues defined in histological preparations. We conducted studies to assess the thermal state of 69 prototypes of meat and fish using a histological method to evaluate the structure of muscle tissue. Microscopic examination of histological preparations of chilled meat and fish showed a clear and even tissue structure, whole muscle fibers in the transverse section of muscle fibers, and indicators such as the structure of muscle tissue, voids within and between muscle fibers, and the presence of thickened muscle fibers were recorded in defrosted samples fibers, while in similar preparations made from chilled products, similar morphological changes were found in isolated cases or were not detected in the material. The above information allows us to consider these criteria as identification and to differentiate the thermal state of meat and fish raw materials.

Effect of fabA and desA Mediated Low Temperature Adaption on Shewanella putrefaciens via Regulation of Unsaturated Fatty Acid Metabolism

Shewanella putrefaciensis a kind of spoilage bacteria in low temperature chilled aquatic products, which seriously threats human health and aquaculture. The fatty acid composition of S. putrefaciens cell membranes has been shown to be involved in adaption of bacteria to various environments. However, the specific fatty acid metabolism of S. putrefaciens to the low temperature environment remains unknown. In this study, the growth of S. putrefaciens, the response of fatty acid composition to low temperature production, and the differential expression and synthesis of enzymes related to unsaturated fatty acid synthesis were investigated by lack of fabA and desA in S. putrefaciens. Results showed that loss of fabA and desA suppressed the growth of S. putrefaciens and reduced unsaturated fatty acid contents at low temperature. In addition, the upregulation of fabA, but not desA resulted in accumulation of unsaturated fatty acid. Up-regulations of fabA and desA both resulted in promotion of GPR41 and Retn gene and protein expressions. These results demonstrated that the deletions of fabA and desA resulted in reduction of unsaturated fatty acid and key downstream genes of fatty acid metabolism, which suggested that unsaturated fatty acid was involved in the adaptations of fabA and desA-mediated S. putrefaciens to the low temperature environment. These results provided a tentative mechanism of the synthesis of unsaturated fatty acids in S. putrefaciens under low temperature conditions.

Изменения качества охлаждённых мясных полуфабрикатов в процессе хранения в условиях розничной торговли

Изменения качества охлаждённых мясных полуфабрикатов в процессе хранения в условиях розничной торговли

Разработка биоразлагаемой плёнки для увеличения срока годности охлаждённых мясных полуфабрикатов

Разработка биоразлагаемой плёнки для увеличения срока годности охлаждённых мясных полуфабрикатов

Достижения и перспективы развития полимерной упаковки мяса и полуфабрикатов

Consumption of unprocessed meat products in the conditions of increasing and subsequent preservation of achieved meat production volumes in the Russian Federation is continue to increase. At present, semi-finished products occupied first in the overall structure of production and consumption meat products, having overtaken in aggregate all types of processed products. In the background of increasing competition between domestic producers, the requirements for the packaging of the main types of unprocessed products – cuts and lumpy semi-finished products – will be continue to increase as an important driver of sales. Research studies play an important role in the development of packaging solutions for industry. This review focuses on the main areas of scientists studying from different countries. Modern scientific achievement in the field of vacuum packaging for chilled meat and semi-finished products including heat-shrinkable materials and skin packaging are presented. Special attention was paid to the forming safety and quality indexes of meat products, as well as functionality and “barrier” of packaging materials. Basic aspects of modified atmosphere packaging with different gas mixture including monoxide carbon and high oxygen using to maintain the desirable bright red color meat are considered.The further directions for development of technology sous-vide are discussed, as well as active and intelligent packaging. The search for new ideas in the field of active and smart packaging will help for better controlling shelf life, regulating freshness and maintaining stable quality of meat products.

Türkiye Su Ürünleri Dış Ticaret Eğilimleri

Türkiye‘nin toplam su ürünleri üretimi son yıllarda az da olsa giderek azalmaktadır. Bu azalış avcılıktan kaynaklanmaktadır. Avcılığın tersine yetiştiricilik üretimi ise giderek hızla artmaktadır. Toplam su ürünleri üretiminin yaklaşık 1/5‘i ihracata konu olurken, su ürünleri dış ticaret hacmi, miktar ve değer olarak giderek hızla artmaktadır. Tarımdaki gelişimin aksine, su ürünleri dış ticaret dengesi, ihracattaki hızlı artışa paralel olarak giderek artan bir şekilde fazla vermektedir. Bu miktar 2016 yılında yaklaşık 610 milyon $‘a ulaşmıştır. Su ürünleri ihracatının kaynağını büyük ölçüde yetiştiricilik oluşturmaktadır. İhracat değeri içerisinde levrek (%24), çipura (%21) ve alabalık (%13) başta gelen türlerdir. İhracat pazarları arasında, %65‘lik payı ile AB ülkeleri başta gelirken, AB‘ni %6,6 ile Japonya, %5,9 ile Rusya, %3,9 ile Lübnan, %3,5 ile ABD izlemektedir. Türkiye‘nin su ürünleri dış pazarlamasındaki en büyük sorunu; uluslararası normlara uygun satış ve işlemedeki eksikliklerdir. Nitekim ihracatın yaklaşık %55‘ini taze ya da soğutulmuş balıklar oluştururken, %25‘ini balık filetoları ve %9‘unu dondurulmuş şeklindeki işlenmiş balıkların oluşturduğu gözlenmektedir. Öte yandan, özellikle son yıllarda yetiştiricilikte yem fiyatlarından dolayı yaşanan olumsuzluklar avcılık stoklarını, dolayısıyla dış ticareti de etkilemektedir. Nitekim toplam üretim içinde %49‘luk paya sahip olan hamsilerin yaklaşık yarısı, çaça balıklarının ise neredeyse tamamı balık unu ve yağı için kullanıldığından herbivor ve omnivor türlerin yetiştiriciliği gündeme gelmektedir. Bu çalışmada daha çok istatistiksel kaynaklardan sağlanan ikincil veriler ve bu konuda yapılmış çalışma sonuçlarından yararlanılmıştır. Bu çerçevede su ürünleri üretim ve dış ticaretindeki gelişmeler değerlendirilerek, su ürünleri dış ticaretinde karşılaşılan sorunlar ile bu sorunlara yönelik çözüm önerilerinin tartışılması amaçlanmıştır.