Degree Of Freshness Research Articles

Biochemical indicators, quality and safety of domestic and wild pig slaughter products

Animal husbandry is one of the important branches of agricultural production, which plays an important role in the formation of food security of Ukraine and providing the population with important types of food. The correct methodical approach to the inspection of organs and tissues of slaughtered animals allows to avoid errors in the diagnosis of various diseases, in the sanitary assessment of slaughter products, to prevent meat losses and the release of food products that are dangerous for humans. Analyzing the requirements of the modern market and the priority directions for the development of trade relations between the countries of the European Union for our country, it should be noted that the responsibility for the export and import of products of animal origin and the control of the production of high-quality and safe products is entrusted to the specialist of the state veterinary service. Organoleptic analysis of slaughter products is an important component of inspection. In addition, it should be noted that determining the degree of freshness of meat for a long time was carried out only with the help of the organoleptic method. It has been proven that organoleptic indicators provide comprehensive information for determining the good quality of meat. The quality of meat or its nutritional value refers to the chemical composition of the fleshy part, which includes muscle, fat and connective tissue. The chemical composition, energy value, digestibility, taste, culinary and other properties of meat depend on the ratio of these tissues. The quality of meat is influenced by the breed of animals, sex, age, fatness, the nature of fattening, conditions of transportation and pre-slaughter aging, methods of stunning, degree of exsanguination, etc. The article presents materials related to the inspection of animal slaughter products in the Zhytomyr region (agro-food market in the city of Olevsk). The study was carried out as part of the research work of the department of normal and pathological morphology, hygiene and expertise “Monitoring the content of toxic substances in drinking water, feed and their impact on the body of cattle and the quality and safety of products”, state registration number – 0120U101318. The purpose of the study is to inspect the slaughter products of domestic and wild pigs in the agro-food market of the Zhytomyr region. The task of the work was to determine the organoleptic, physico-chemical and microbiological indicators of slaughter products of domestic and wild pigs. The testing laboratory of veterinary and sanitary examination in the market carries out significant work on the inspection of animal slaughter products, which ensures the release of good-quality products for the population. As a result of the inspection of the slaughter products of domestic and wild pigs, it was established that all meat samples according to organoleptic parameters corresponded to the parameters of fresh high-quality meat, the reaction to peroxidase was positive, the pH of the meat ranged from 5.9 to 6.1. No trichinella was detected during trichinoscopy of pork samples. Veterinary and sanitary examination of livestock products on the markets is carried out only by veterinary medicine specialists of state laboratories or other state institutions of veterinary medicine. The laboratory carries out mandatory quality and safety control of all controlled products sold, including food products of animal origin intended for human consumption. In this regard, it is important to carry out inspection, sanitary evaluation of slaughter products of slaughter animals and determination of morphological characteristics of meat of domestic and wild pigs.

Газовый масс-спектрометрический анализ промышленных йогуртов

Food safety and quality are especially important in the dairy industry. Mass spectrometry is an effective tool of state control in this sphere. The research objective was to study the prospects for gas mass spectrometry with smart mathematical processing in assessing the composition and quality of dairy products. The study featured 11 samples of fresh and acidified yoghurts from different manufacturers and with various starters, functional food additives, etc. These samples and their packaging were evaluated using a small-sized quadrupole gas mass spectrometer MS7-200 with electron impact ionization developed at the Institute for Analytical Instrumentation, Russian Academy of Sciences. The data obtained were mathematically processed by the method of principal components. Based on the ratios of peak intensities at m/z = 55, 56, 57, 58, 59, 60, 61, 64, 67, 69, 70, 71, 72, 73, 74, 84, 85, and 88 Da, the fresh and expired samples were classified not only by the degree of freshness, but also by the composition and quality of the microbiological starters, raw materials, food additives, etc. In addition, some packaging materials proved to be of poor quality. In this study, the method of gas mass spectrometry was supplemented by the authentic methods for selecting gas emissions from yoghurts and packaging, accelerated acidification, and smart mathematical processing. The approach proved to be time-saving, sensitive, selective, available, and cost-effective. As a result, it demonstrated good potential as a means to control the composition and quality of dairy products and their packaging.

Peculiarities of the examination of citrus fruits (mandarins) during the forensic examination

In today’s environment, the issue of ensuring the identification and safety of imported products is of particular relevance, which is aimed at the successful functioning of the state in the global economy and the reduction of technical barriers to trade. The article discusses the peculiarities of conducting an examination of citrus fruits, in particular, tangerines, with a view to their further classification in the Ukrainian Classifier of Goods for Foreign Economic Activity. Approaches to the classification of citrus fruits in the process of commodity examination are summarized. The diagnostic tasks to be solved by the forensic expert during the study of citrus fruits are defined, which will allow to have more analytical information from this category of goods. The main identification tasks of the commodity examination of citrus fruits, in particular mandarins, are: determination of the variety or species of mandarins, detection of certain quality markers, determination of origin, assessment of the degree of freshness and maturity, detection of deviations from standards. Modern methods of analysis are indicated, which allow to carry out research on tangerines at the molecular, chemical and morphological levels in order to obtain objective information about their quality, safety and other characteristics that may be important in court proceedings. The main aspects of microbiological methods during the examination include: detection of pathogenic microorganisms (analysis for the presence of pathogenic bacteria such as Salmonella, E. coli and Listeria monocytogenes), determination of the level of the total microbial flora, assessment of the degree of rot and mold, determination of the effectiveness of preservatives and other preservation methods, assessment of compliance with food safety standards. Systematization of information data on characteristic defects of citrus fruits (tangerines), namely: rot, mold, mechanical damage, weak skin color, increased acidity, defects in shape or size (identified defects are of natural origin) is presented. Defects that are characteristic of low-quality products with signs of deterioration: rot, mold, mechanical damage, signs of drying or desiccation, heterogeneity in color and texture. The mechanism of forensic commodity examination of citrus fruits (tangerines) is described.

A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation

Physico-chemical properties of fish flesh are reliable predictors of fillet quality and nutritional value. In our study, the age-related variations of the chemical composition, pH, water activity (aw), water holding capacity (WHC), color and texture analysis, protein thermal stability, myofibrillar fragmentation index (MFI), glycogen content, protein oxidation and protein profiles were investigated in Oncorhynchus mykiss (rainbow trout) fillet. The results revealed that protein denaturation temperatures (Tmax1 and Tmax2) decreased by 2 % and 11.6 % depending on fish age. Tmax1 and Tmax2 values in the same groups were raised 71 % at 11 months' fish and this increase was 58 % at 23 months’ fish. An age-related reduction by 66.6 % and 31.25 % was noticed for protein oxidation markers sulfhydryl groups and disulfide bonds. MFI value increased by 86.6 % connected with age.The characteristics of fish meat quality are complex and are influenced by various factors that affect the degree of freshness of the product and its acceptance in the market. Taking into account the different demands of the consumer, this study has shown that age at slaughter has an impact on final product quality and that the recommended age at slaughter, taking into account market weight, positively affects meat quality.

The Relationship of Histamine Content in European Pilchard (Sardina pilchardus) with Freshness, Temperature, and Storage Duration

Histamine food poisoning, stemming from the consumption of certain histamine-rich fish species, such as tuna, mackerel, European pilchards, and herring, is one of the major public health issues worldwide. The present study aimed to evaluate the histamine content in fresh European pilchard (Sardina pilchardus Walbaum, 1792) of Mehdia, a coastal city in the north of Morocco. Three randomly selected batches of fresh European pilchards, each weighing 20kg, were obtained from different boats upon landing. The evolution of histamine production was monitored every 8 hours for 6 days, with one batch stored at 0°C and the other at 10°C. The organoleptic characteristics were examined considering sensory evaluation according to the rating system of European Council Regulation No. 2406/96 as common marketing standards for certain fishery products and the quality index method (QIM). The histamine content in European pilchard flesh was determined using the fluorometric method. The results indicated that the average histamine content did not exceed 5 ppm during storage at 0°C. The freshness ratings were highest during the first 3 days, corresponding to QIM values of 0 to 10 at 0°C. On days 4 and 5, the freshness ratings were on quality A, corresponding to QIM values of 11 and 12, and on the last day, they were on quality B, corresponding to a QIM value of 15 with preservation of the organoleptic quality. Statistically, a significant correlation was found between the European pilchard’s freshness and the storage duration. In contrast, this correlation between the histamine content and the storage duration was insignificant. At 10°C, the average histamine content exceeded the regulatory limit in force (100 ppm) after 32 hours of storage, and spoilage occurred on day 3. Statistical analysis revealed a strong correlation between the histamine content, storage temperature, the degree of freshness, and the duration of storage. The extra freshness quality index of European pilchard guarantees a very large margin of safety regarding histamine and can be consumed without risk. Keywords: Degree freshness, European pilchard, Histamine, Sardine, Storage, Temperature

ВЕТЕРИНАРНО-САНИТАРНОЕ ОПРЕДЕЛЕНИЕ СТЕПЕНИ СВЕЖЕСТИ МЯСА

The purpose of the study is to conduct a veterinary and sanitary assessment of the freshness of pork and beef and to give a comparative assessment of the change in the degree of freshness of pork and beef depending on the shelf life. The study was conducted in the laboratory of veterinary and sanitary examination of the KSKU “Yenisei Department of Veterinary Medicine” in Lesosibirsk. The research material was chilled meat on the bones of pork and beef. The studies were carried out over 16 days. An organoleptic examination of the meat showed that the pork lost its freshness on the 8th day and became of poor quality on the 12th day. The freshness of the beef went away on the 11–12th day, closer to the 15–16th day it became stale. The results of physical and chemical studies of pork and beef to determine the reaction of the environment (pH) showed that the pork retained its freshness for 6 days (pH 5.6–6.0, corresponds to GOST 51478-99). On days 7–11, the reaction of the medium showed a pH of 6.2–6.5, which indicates questionable freshness. On the 12th day, the pH is 6.5, which indicates that the meat is stale. The beef was fresh for 8 days (pH 6.2), questionable freshness remained for 14 days (pH 6.4), on the 15th day it became stale (pH 6.5.) According to the results of a study of the reaction to primary protein breakdown products with copper sulfate in the broth, pork was fresh for 3 days, beef for 5 days, a negative reaction indicates the appearance of questionable freshness of the meat, this corresponds to GOST 23392-2016. Pork went from a state of questionable freshness to stale on the 8th day, and beef on the 11th day. Based on the results of microscopy of fingerprint smears, questionable freshness appeared in pork on the 4th–5th day, in beef on the 10th day, as evidenced by an increase in the number of microbes on the surface of the meat to 20–30 in the field of view, appearance in the microscope decomposed meat tissues. Pork became stale on the 11th–12th day, beef on the 12th day, while in the field of view of the microscope more than 30 microbes were found on the surface of the meat, intense staining of fingerprint smears and a lot of decomposed tissues. Compared to pork, beef can be stored longer by 2–3 days and retain its freshness. Since pork meat is fatty, it spoils faster and is more favorable for the development of various defects.

NFTracer: Tracing NFT Impact Dynamics in Transaction-flow Substitutive Systems with Visual Analytics.

Impact dynamics are crucial for estimating the growth patterns of NFT projects by tracking the diffusion and decay of their relative appeal among stakeholders. Machine learning methods for impact dynamics analysis are incomprehensible and rigid in terms of their interpretability and transparency, whilst stakeholders require interactive tools for informed decision-making. Nevertheless, developing such a tool is challenging due to the substantial, heterogeneous NFT transaction data and the requirements for flexible, customized interactions. To this end, we integrate intuitive visualizations to unveil the impact dynamics of NFT projects. We first conduct a formative study and summarize analysis criteria, including substitution mechanisms, impact attributes, and design requirements from stakeholders. Next, we propose the Minimal Substitution Model to simulate substitutive systems of NFT projects that can be feasibly represented as node-link graphs. Particularly, we utilize attribute-aware techniques to embed the project status and stakeholder behaviors in the layout design. Accordingly, we develop a multi-view visual analytics system, namely NFTracer, allowing interactive analysis of impact dynamics in NFT transactions. We demonstrate the informativeness, effectiveness, and usability of NFTracer by performing two case studies with domain experts and one user study with stakeholders. The studies suggest that NFT projects featuring a higher degree of similarity are more likely to substitute each other. The impact of NFT projects within substitutive systems is contingent upon the degree of stakeholders' influx and projects' freshness.

Age of information optimization in cyber–physical systems with stateful packet management techniques

Age of information (AoI) is a concept that represents the degree of freshness that a monitor has about a remote source of information. Mean AoI and peak AoI can be used in Cyber–Physical Systems (CPS) to optimize, evaluate, and scale different types of applications. Packet management techniques are used to optimize AoI-related metrics, prioritizing, blocking, or preempting (drop and replace) packets. State-of-the-art techniques for AoI optimization, like LGFS-S (Last Generated - First Served - preemption in service) and LGFS-W (preemption in waiting or no preemption) are static, since their mechanisms always perform the same action, regardless of the system state. To achieve better performance using packet management techniques to optimize AoI metrics, this study presents two stateful techniques, which perform conditional preemption decisions on packets based on system state variables, like the mean residual service time (MRST). The two proposed techniques are LGFS-C (Last Generated - First Served - Conditional) and LGFS-C-peak. The analytical and experimental results show that both techniques achieve equal or better results than the state-of-the-art techniques in optimizing AoI and may improve the CPS performance for monitoring and decision-making applications.

Active and intelligent collagen films containing laccase-catalyzed mulberry extract and pickering emulsion for fish preservation and freshness indicator

Given the growing emphasis on food safety, the need for functionalized packaging is becoming more prominent. Cinnamon essential oil (CEO)-based Pickering emulsions can impart excellent anti-bacterial and anti-oxidant activities to collagen films through slow-release actives, but the resultant films exhibit reduced water resistance and mechanical properties that may limit their application. In this study, oxidized mulberry extract (OME) was prepared by laccase oxidation and used as an enhancer to improve the physicochemical properties of CEO-based Pickering emulsion collagen films. The incorporation of OME enhanced the tensile strength (79.18–106.35 MPa) and water resistance (water vapor permeability, 2.82–2.30 × 10−11 (g·m−1·s−1·Pa−1); water sorption, 524.57%–201.28%) of the films. The films also exhibited superior light-blocking, antioxidant, and antibacterial activities as well as pH sensitivity. When the COL-PE/OME 4 film was used for fish preservation, a four-day extension of shelf life was observed and the film showed a visible color change (ΔE > 5) from red (day 0) to blackish-green (day 12) reflecting the degree of freshness of the stored fish. These findings indicate the potential of the functionalized collagen films for fish preservation and indicators of freshness.

Application of colorimetric sensor array coupled with machine-learning approaches for the discrimination of grains based on freshness.

Volatile organic compounds (VOCs) in grain fluctuate depending on the degree of grain freshness. A new colorimetric sensor array (CSA) was developed as capture probes for the quantification of VOCs in grains in this work, and it was designed to monitor the variation of grain VOCs. CSA spectral data acquisition using visible-near-infrared spectroscopy and image processing of CSA's image imformation by computer were used comparatively. Then, machine-learning-based models - for example, synergistic interval partial least squares, genetic algorithm, competitive adaptive reweighted sampling (CARS) algorithm, and ant colony optimization (ACO) algorithm - were introduced to optimize variables. Moreover, principal component analysis, and linear discriminant analysis (LDA), and K-nearest neighbors (KNN) were used for the classification. Ultimately, quantitative models for detecting grain freshness are developed using various variable selection strategies. Compared with the pattern recognition results of image processing, visible-near-infrared spectroscopy could better separate the grains with different freshness from principal component analysis, and the prediction set of LDA models could correctly identify 100% of rice, 96.88% of paddy, and 97.9% of soybeans. In addition, compared with CARS and ACO, the LDA model and KNN model based on genetic algorithms show the best prediction performance. The prediction set could correctly identify 100% of rice and paddy samples and 95.83% of soybean samples. The method developed could be used for non-destructive detection of grain freshness. © 2023 Society of Chemical Industry.

Features of snail expertise

Snails are a delicacy that people have been eating for centuries. Products made from this meat contain few calories per 100 grams and fill the human body with useful elements. They can be prepared by cooking, namely escargot with various fillings (Burgundy snails, Catalan snails, Asian snails, snails with porcini mushrooms), and also, now a new type of product containing m gastropod mollusks – puffs with snails. If determining the quality and nutritional value of meat, it is necessary to determine indicators, if there is doubt about its suitability, which characterize the chemical composition, freshness, as well as the determination of microbiological contamination. The purpose of this work was to determine the features and practical aspects of examination of gastropod molluscs – snails. The studies highlighted in the scientific publications of Ukrainian scientists are significant, but they relate to the determination of the degree of freshness of snail meat by various methods and the organization of snail farming in various ways. Snails are a delicacy, dietary product of high commercial value and belong to the few types of food products. They are subject to mandatory veterinary and sanitary examination. A special feature of examination of snails is microbiological and bacteriological types of control to establish their general safety. In the course of research, first of all, the organoleptic indicators of molluscs, which reflect their freshness, are determined. Next, they conduct research on the presence of pathogenic microflora, determine the presence of radionuclides, conduct bacteriological research. In addition to the mollusk itself, the water with which they are irrigated, as well as the soil – the permanent habitat of snails – are also examined for the presence of helminth eggs. It was established that it is necessary to carry out laboratory control of each batch of snail meat for the content of microorganisms, such as MAFAnM, BGKP (coliforms), coagulase-positive staphylococcus (S. aureus), bacteria of the genus Proteus, pathogenic microorganisms, including salmonella, Listeria monocytogenes, radionuclides – Cs-137 and Sr-90 and helminths (nematodes).

A Survey on the Design Aspects and Opportunities in Age-Aware UAV-Aided Data Collection for Sensor Networks and Internet of Things Applications

Due to the limitations of sensor devices, including short transmission distance and constrained energy, unmanned aerial vehicles (UAVs) have been recently deployed to assist these nodes in transmitting their data. The sensor nodes (SNs) in wireless sensor networks (WSNs) or Internet of Things (IoT) networks periodically transmit their sensed data to UAVs to be relayed to the base station (BS). UAVs have been widely deployed in time-sensitive or real-time applications, such as in disaster areas, due to their ability to transmit data to the destination within a very short time. However, timely delivery of information by UAVs in WSN/IoT networks can be very complex due to various technical challenges, such as flight and trajectory control, as well as considerations of the scheduling of UAVs and SNs. Recently, the Age of Information (AoI), a metric used to measure the degree of freshness of information collected in data-gathering applications, has gained much attention. Numerous studies have proposed solutions to overcome the above-mentioned challenges, including adopting several optimization and machine learning (ML) algorithms for diverse architectural setups to minimize the AoI. In this paper, we conduct a systematic literature review (SLR) to study past literature on age minimization in UAV-assisted data-gathering architecture to determine the most important design components. Three crucial design aspects in AoI minimization were discovered from analyzing the 26 selected articles, which focused on energy management, flight trajectory, and UAV/SN scheduling. We also investigate important issues related to these identified design aspects, for example, factors influencing energy management, including the number of visited sensors, energy levels, UAV cooperation, flight time, velocity control, and charging optimization. Issues related to flight trajectory and sensor node scheduling are also discussed. In addition, future considerations on problems such as traffic prioritization, packet delivery errors, system optimization, UAV-to-sensor node association, and physical impairments are also identified.

Application of HR-NMR for the Metabolic Kinetic Assessment of Red Mullet (Mullus barbatus) and Bogue (Boops boops) Samples during Different Temperature Storage.

Fish freshness and quality can be measured through several indices that can be both chemical and physical. The storage temperature and the time that elapses following the catching of the fish are fundamental parameters that define and influence both the degree of freshness and nutritional quality. Moreover, they particularly effect the kind of fish we considered. In this research, it was observed how different temperatures of storage and shelf-life (+4 °C and 0 °C) may affect the metabolic profile of red mullet (Mullus barbatus) and bogue (Boops boops) fish samples over time, specifically observing the alteration of freshness and quality. In particular, a High-Resolution Nuclear Magnetic Resonance (HR-NMR)-based metabolomics approach was applied to study the metabolic profile changes that occur in fish spoilage. The HR-NMR spectroscopy data were useful for calculating a kinetic model that was able to predict the evolution of different compounds related to fish freshness, such as trimethylamine (TMA-N) and adenosine-5'-triphosphate (ATP) catabolites for the K-index. Furthermore, NMR in combination with chemometrics allowed us to estimate a further kinetic model able to represent the spoilage evolution by considering the entire metabolome. In this way, it was also possible to detect further biomarkers characterizing the freshness and quality status of both red mullets and bogues.

Quality indicators of extracted sunflower and rapeseed oil obtained with hexane and ethyl alcohol solvents

The relevance of the conducted research is conditioned by the increase in demand for oilseeds with improved and environmentally friendly qualities, namely, the replacement of a dangerous solvent in the extraction process of processing oilseeds. In this regard, this paper is aimed at investigating the use of an organic solvent, such as ethanol, in extraction technology that is safer for human health. The leading approach to studying this problem is Soxhlet extraction and microwave extraction using hexane and ethanol solvents. The fatty acid composition of the resulting product was analysed by gas chromatography. In the proposed microwave method of oil extraction with a "green" solvent, which is ethyl alcohol, physical and chemical parameters were studied and compared with those obtained by the Soxhlet method. The efficiency of microwave processing is related to the heating process, which significantly increases the internal pressure of cells, which causes their destruction. A barodiffusion flow is created, which contributes to a significant increase in the yield of the extraction oil concentration by 1.4-1.8 times over the same time period and a decrease in the extraction process time by almost 3 times. The oil obtained by extraction of raw materials in a microwave field with a solvent ethyl alcohol is more resistant to oxidation, as evidenced by a decrease in the numbers: peroxide from 4.8 to 3.8, and anisidine from 0.25 to 0.2. The acid number, which characterises the degree of freshness of the resulting oil, also decreased from 2.5 to 2.1. The research results show that the use of microwave extraction with a polar solvent, which is ethyl alcohol, was effective in improving the quality properties of the extracted oil. The use of a "green” solvent does not degrade the quality of the finished product, unlike hexane, which is harmful to human health. The materials of the study are of practical value for the fat and oil industry, namely, in the technology of extraction of oilseeds

Applications of aged powders of spray-dried whey protein isolate and ascorbic acid in the field of food safety

Whey protein isolate (WPI)-ascorbic acid (AA) solutions were used to generate powders using spray drying technology. The powders changed color during storage. In this study, spray-dried powders with different ratios of WPI to AA were aged under different conditions. Significant redness generation was observed by heating spray-dried WPI-ascorbic acid powders up to 80 °C rapidly, and redness was generated over a longer time (up to 3 to 5 days) at room temperature. This change in redness was used to develop a packaging indicator for tracking temperature and time, which may be used to indicate the degree of food freshness by visual observation. Another application was to make the aged powders into tablets, and red liquid extracts have been leached out of the tablets into aqueous solutions. The colors of the solutions with the aged WPI-AA powders and their red extract changed at different pHs (from 3 to 11). These extracts were coated onto paper to create low toxicity pH indicators for food testing.

Results of bacteriological tests of rainbow trout (<I>Onchorinchus mykiss</I>) bioassaywhen using the grug «SmartBiotic»

Fish and fish products are perishable products. Therefore, if the conditions of cultivation, preparation, storage and transportation are not observed, the risk of contamination of fish with microorganisms increases. In case of doubt about the degree of freshness of fish according to organoleptic indicators, laboratory tests are carried out, one of which is bacterioscopy of smears-prints of bioassays, used in cases of suspected contamination of fish with microorganisms. The evaluation of the results of the bacteriological study is carried out by the intensity of coloring and the number of cocci, sticks in the prepared smears-prints.Bacteriological tests of smears-prints of fish muscle tissue was carried out on the basis of the laboratory of the Department of Veterinary and Sanitary Examination of the Federal State Budgetary Educational Institution "SPbGUVM" according to generally accepted methods in accordance with the "On the safety of fish and fish products". The essence of bacteriological research lies in the fact that two smears are made on the slides, the preparations are dried in the air, fixed with a triple holding over the flame of an alcohol lamp and stained by Gramm. They view several fields of vision and calculate the arithmetic mean number of microbes in one field of view.

Effects of Fermentation on the Physicochemical Properties and Aroma of Lamb Liver Paste

The probiotic fermentation of lamb liver paste is a new method with which to utilize sheep by-products and address the issue of waste. In this study, a pH meter, chromaticity meter, texture analyzer, and gas chromatograph–mass spectrometer (GC–MS) were used to determine various indicators. The objective was to investigate the effect of fermentation on the physical properties and aroma of lamb liver paste. The results showed that the L* (brightness), a* (redness), and b* (yellowness) of the samples were significantly higher in the starter fermentation group than in the other two groups after storage for 0, 1, 7, 14, 21, and 28 days (p < 0.05). In addition, cohesiveness, adhesion, and chewiness were lower in the starter fermentation group after 7 days (p < 0.05). TVB-N and fat were lower in the starter fermentation group compared to the sterilization group at 28 days. pH was significantly lower in the starter fermentation group at the beginning of storage, and lactic acid bacteria numbers were significantly higher than in the sterilization groups (p < 0.05). Important aroma compounds, such as 2-undecenal, 1-octen-3-ol, and anethole, were significantly higher in the starter fermentation group than in the sterilization group (p < 0.05). Fermented lamb liver paste is a new by-product that exhibits a high degree of freshness and a low degree of fat oxidation during storage. This study provides a theoretical basis for future industrial production.

Development of methods for assessing the quality of snail meat

The meat of edible snails is considered a delicacy and is part of Ukraine's food exports, but there are no regulations or legislation on its quality. The purpose of this work was to develop methods for determining the degree of freshness of snail meat by the content of ammonia and ammonium salts with Nessler's reagent, peroxidase in meat with copper sulfate solution, and processing a smear-print from meat with a fluorescent dye and to determine the quality of meat by the number of green pixels. During the research, first of all, it was determined the organoleptic characteristics of shellfish meat, which reflect their freshness. Next, research was performed to determine the enzymes and ammonia that are produced during meat storage. The following reagents were used: copper sulfate solution, Nessler's reagent, and fluorescent dye – acridine orange. The equipment used for these reactions was used, namely: a KFK-2-UHL 4.2 photometer and an SMT fluorescence microscope with a working current of 2.5 A. Thus, schemes for establishing reactions for determining the degree of freshness of snail meat were developed and tested: biochemical, photometric, and immunofluorescence methods. The stability of the indicators for determining the degree of freshness was established. It is analysed that the data presented relate only to the research on snail meat. Utility model patents have been granted for each method. The proposed methods for assessing the quality of snail meat are effective, technologically simple and fast, have high reliability of the results obtained and can be used in the work of research and experimental, production and regional laboratories of veterinary medicine

EVALUATION OF THE DEGREE OF SNAIL MEAT FRESHNESS BY THE PHOTOMETRIC METHOD

This work focuses on developing a method of determining the degree of freshness of snail meat by means of a photoelectric photometer. For this, the absorbance was measured in filtered meat-water extract with Nessler’s reagent added. The method can be used in laboratories to determine the quality of meat of snails during their processing and sale. The results of using this method allow obtaining quantitative values when assessing the quality of snails of different degrees of freshness. A selection of 180 Helix pomatia snails was studied. They were divided into three groups, 60 snails in each, in accordance with the meat freshness degree. Three degrees of meat freshness were distinguished: fresh, questionably fresh, and stale. Meat samples were taken from all the snails of each group. Then the meat was ground, and 2.00 g portions were taken from each sample. 20.00, 30.00, 40.00, and 50.00 cm3 of distilled water were added successively to the weighed portions. They were infused for 15 minutes and then filtered. 0.50 cm3 of Nessler’s reagent was added to 3.00 см3 of the filtrate. The absorbance of the colour intensity of the meat-water extracts was measured with a concentration photocolourimeter extended in the range of light waves from 400 nm to 490 nm. It has been established that the highest absorbance indicates stale meat, the lowest is characteristic of fresh meat, and the value of absorbance for questionably fresh meat lies in between. Thus, when the concentration of snail meat extract was 1:10, at the wavelength 440 nm, the absorbance values were 1.243±0.031 for stale meat, 0.262±0.034 for fresh meat, and 0.804±0.054 for questionably fresh meat. This may be due to an increase in the ammonia concentration during the meat spoilage process. The three degrees of meat freshness were best determined at the wavelengths 440 nm and 490 nm. The results obtained are qualitatively and quantitatively in line with those of photometric studies of the freshness degree in beef, poultry, and fish.

Viscoelastic or Viscoplastic Glucose Theory (VGT #79): A Sensitivity Analysis on Selecting Normalization Baselines for 3 Viscosity Factors, Fasting Plasma Glucose, Sleep Scores, and Sleep Hours to Study a Single Symptom of HbA1C Versus 3 Measured Causes using 3 Domain Analyses of Time, Space, and Frequency Based on GH-Method: Math-Physical Medicine (No. 669)

The author applied viscoelastic and viscoplastic theories (VGT) to conduct 78 sets of studies regarding single or multiple symptoms (strains ε) versus multiple causes (stresses σ) in the biomedical field with paper No. 578 beginning on 1/8/2022. In this article, he used 5,864 data of daily HbA1C (A1C), daily fasting plasma glucose (FPG), daily sleep scores, and daily seeping hours collected from a continuous glucose monitoring (CGM) sensor device and other health measuring devices, such as a Fitbit watch, Oura ring, and eclaireMD chronic software over ~7.5 years from 1/1/2015 to 5/15/2022. The reason FPG was chosen first as the major cause of A1C is that it reflects the health status of pancreatic beta cells that produce and release insulin to control glucose levels. Although PPG numerically contributes the bulk of daily average glucose, PPG’s biggest contribution is also from the quality and quantity of insulin. His daily sleep score is based on the following 16 different types of input items: • sleeping hours • wakeup times during sleep • annoying issues • degree of freshness & restfulness • degree of wake-up headache • degree of night dreams • comfortable room temperature • degree of physical sickness • sleep pattern disturbance • itchy skin • numbness of hands or feet • hungry feeling during sleep • feeling sleepy at wakeup • leg muscle cramp • cold feeling of legs or feet • snoring during sleep