Raw Materials Of Animal Origin Research Articles

Co-Occurrence of Fusarium and Alternaria Metabolites in Brewing Barley Monitored during Two Consecutive Years (2019-2020).

Known mycotoxins have been investigated for years. They have been included in legislation and are meticulously controlled in most cereals, cereal-related products, and raw materials of animal origin. However, there are still mycotoxins that need to be addressed by regulations and subsequently are not monitored but can still occur in relatively high concentrations. This research aimed to assess the occurrence of common Fusarium mycotoxins in hulled barley. Samples of hulled barley were treated in the field with two protective treatments, alongside a control sample sans treatment. Furthermore, we aimed to assess the occurrence of Alternaria mycotoxins in the chosen samples. The results have shown that Fusarium mycotoxins were mostly determined by climatic conditions (no mycotoxins in 2020, except siccanol). Most interesting was the appearance of infectopyron, an Alternaria toxin that was detected in all samples in 2019 and in the majority of samples in 2020. The highest concentration was detected in 2019 in hulled barley with 536 µg/kg, while in 2020, the highest concentration of this mycotoxin reached 350 µg/kg. These findings depict the need for further research on food safety regarding mycotoxins, and the need for additional changes in legislation. This investigation shows that fungicide application in rainy years cannot efficiently suppress mycotoxin production. Additionally, even in dry years, some of the mycotoxins not involved in legislation, such as infectopyron and siccanol, do not respond to the application of fungicides.

Functional product from combined raw materials of animal origin for gerodietetic nutrition

Food is an integral factor in ensuring the active life of older citizens. However, the range of meat products, including sausages for specialized nutrition, is extremely limited. In this regard, a technology of functionally oriented boiled sausage for gerodietetic nutrition "Gerodietetic functional" has been developed. The effectiveness of using a protein-fat emulsion containing a functional ingredient – iodine in the form of a complex compound β-cyclodextrin : iodine in the preparation of minced sausage has been proven. The functional and technological properties of combined minced meat, consisting of meat from productive animals and mechanically separated poultry meat with a protein-fat emulsion have been studied. The losses of microelements amounted to 12 % in key technological operations of meat product production have been studied. Based on the study of the iodine and protein content in the finished product, its functional orientation and characteristics as a product with high protein content have been established. Systematic consumption of "Gerodietetic functional" sausage will contribute to the health and longevity of older people.

Mathematical description of protein extraction from muscle tissue of hydrobionts and determination of the effective molecular diffusion coefficient

The purpose of this work is to obtain an array of experimental data, kinetic dependences of the protein extracting from the particles of dispersed muscle tissue of hydrobionts (Alaska pollack), its mathematical description, and to find the molecular diffusion coefficients of proteins in the system of equations using solving the inverse problem of the modeling. This work’s novelty is to study swelling and protein extraction from animal tissue and its mathematical description. This study has established that the diffusion of proteins from the muscle tissue of hydrobionts during stirring suspension (raw material-extractant) occurs at a significantly higher rate than diffusion from raw materials of plant origin. It indicates the contribution of a convective component to the swelling process and dissolution of particles due to intensive blending and easy differentiability of muscular tissue particles of hydrobionts. Based on the solution of the mathematical model, the molecular diffusion coefficient of proteins from raw materials of animal origin (muscle tissue of hydrobionts) (3÷8)×10−9 m2/s, which exceeds the diffusion coefficients of carbohydrates from raw materials of plant origin (e.g., sugar 0.3×10−9 m2/s) by more than an order of magnitude. Researchers can use the obtained molecular diffusion coefficient to calculate the parameters of the diffusion process of proteins during its extraction from dispersed particles of hydrobionts.

The feasibility of using soybean raw materials

The most important determinant of public health is a balanced, nutritious diet that ensures normal human growth and development, life expectancy, increases the body's resistance to adverse environmental conditions, and leads to progress and improvement of the quality of life. The article presents the reasonable reasons for the expediency of using soybean raw materials, which led to the emergence of mass consumption products available to all groups of the population, which can be used regularly in everyday, dietary, therapeutic or preventive nutrition with a high degree of digestibility and assimilation of food, in accordance with the recommendations, while maintaining an adequate level of energy intake per day. Given the difficulties our country is experiencing due to martial law, there is a problem of expanding and, in some regions, providing a sufficient range of domestic food products that include energy components: proteins, fats and carbohydrates. There is a decrease in the production of domestic meat raw materials due to the problems faced by farms in today's difficult conditions. The article investigates the chemical composition and energy value of soybeans and soy products. The comparative characterization of soybeans and soybean products is also carried out. The proposal to enrich the range of food products with soybean processing products is also substantiated. With the further prospect of developing technologies for adding and enriching soybean processing products to raw materials of animal origin. The feasibility of these technologies is based on the chemical composition of soybeans. After all, soybeans and soy products are protein components, the value of which is primarily represented by polyunsaturated fatty acids, isoflavonoids, phospholipids, enzymes, carbohydrates, dietary fiber, minerals, as well as vitamins E, B, PP and other physiologically valuable nutrients. It is clear that in order to maximize the extraction of native nutrients, it is important to use special methods and economical modes of technological processing of raw materials. The article also describes the main types of soybean seed processing products with high nutritional and biological value available on the Ukrainian market.

Development of technology for the manufacture of yogurt from combined cow and mare's milk enriched with plant extract in Kazakhstan

In recent decades, more and more consumers are paying attention to a healthy diet and foods enriched with nutrients. In response to this demand, new production technologies are being actively developed in the food market. One of the interesting innovations in this area is the development of a technology for making yogurt from combined cow and mare milk enriched with plant extract in Kazakhstan. The purpose of this work is to determine the optimal technology for the manufacture of yogurt from combined milk, with the integration of advanced methods for processing the finished product and raw materials and to consider ways to obtain industrial strains of lactic acid bacteria that can potentially be used in the manufacture of such a product. To determine the list of bacteria, the data prescribed in the state standards and the results obtained in the publications of the reviewed studies were used. Also, the work uses theoretical methods of scientific knowledge, such as deduction, induction, abstraction, analysis and comparison of methodologies described in the scientific literature and synthesis based on their theoretical methodology for further testing. The state regulatory documents regulating various aspects of the manufacture of fermented milk products have been studied. The probable optimal sequence of processes for the manufacture of a fermented milk product has also been determined, starting from the preliminary preparation of raw materials of animal origin, to their combination and fermentation itself. At the same time, the number of manipulations carried out due to exposure to high temperatures is minimized. The main directions for checking the compliance of the finished product with state standards defined for similar products and how such a product will meet consumer expectations are outlined. The results of this work will form the theoretical basis for experimental studies to be carried out in the future.

ОБЗОР И ОЦЕНКА БИОЛОГИЧЕСКИ АКТИВНЫХ ПЕПТИДОВ ИЗ СЫРЬЯ ЖИВОТНОГО ПРОИСХОЖДЕНИЯ

The purpose of this work is an analytical review of available scientific information on methods for obtaining biologically active peptides from raw materials of animal origin, their main functions and properties. Recently, there has been a growing interest in the scientific community in the discovery of new bioactive compounds that can be isolated from foods or substances, which provides great opportunities for obtaining new peptides with pharmacological effects. The daily progress of modern science in the study of the structure and components of raw materials of animal origin is noted. Biologically active peptides are compounds consisting of a chain of amino acids in animal and vegetable proteins. Biologically active peptides demonstrate a significant effect on ongoing processes in the human body: they regulate metabolic processes, increase the life cycle of cells by restoring their regeneration, and have a powerful pharmacological effect, which makes them valuable therapeutic and prophylactic components.

Совершенствование процесса размораживания сырья животного происхождения

Совершенствование процесса размораживания сырья животного происхождения

The effect of enzyme hydrolysis on collagen raw materials of animal origin

During the processing of meat, a significant part of the offal is thrown away as waste or used for low-value products. Meat by-products (for example, legs with a putty joint) are good sources for obtaining protein hydrolysate, since they are produced in large quantities and are rich in proteins. In order for these by-products to be advantageously processed into valuable products by enzymatic hydrolysis, protein hydrolysate was obtained from wool by-products. Protein hydrolysate is a promising food ingredient for the development of functional food products. To obtain protein hydrolysate, an enzyme preparation was selected and the parameters of hydrolysis (concentration, duration) were determined. The physicochemical, microbiological properties of protein hydrolysate were investigated for use in the production of meat products of the herodietic direction. The data obtained showed that hydrolysates from beef legs contain a high concentration of glycine – 27.160 ± 9.235%, valine and proline showed almost the same high level – 17.284 ± 6.914 16.667 ± 4.333%, alanine – 10.494 ± 2.728%, arginine – 6.173 ± 2.469%. Studies of the mineral composition of the finished protein hydrolysate showed the concentration of macro and microelements: calcium - 0.93±0.005 mg/100 g, magnesium - 0.27±0.005 mg/100 g and zinc - 0.07±0.001 mg/100 g. A technological scheme for obtaining protein hydrolysate from wool by-products has been developed and proposed. The effectiveness of the use of 1% BLT 7 as an enzyme preparation providing hydrolysis of beef leg proteins with a put joint is substantiated.

Features of production control over compliance with sanitary rules and the implementation of sanitary and anti-epidemic (preventive) measures in the field of production and processing of food raw materials of animal origin

The author presents an analysis of regulatory documentation in the field of ensuring production control over compliance with sanitary rules at an industrial enterprise. The conclusion is made about the need to improve production control programs taking into account changes in legislation.

Identification and evaluation of thermotolerance of yeasts from milk in natura exposed to high temperature and slow and fast pasteurization.

Milk is considered one of the basic raw materials of animal origin; it must present hygienic quality and physical-chemical properties suitable for processing and human consumption. Thus, the ingestion of milk in natura when not properly treated can be characterized as an opportunistic route of transmission of possible microbial pathogens, which can offer risks to public health. The present study aimed the yeast identification, to analyze the thermo-resistance of yeasts isolated from fresh milk, and to trace the susceptibility profile of the isolates to antifungal agents. For this, 23 samples of fresh milk type B, collected by manual or mechanical milking, were stored in collective refrigeration tanks of farms located in the Metropolitan Region of Natal and nearby, State of Rio Grande do Norte (RN), Brazil. Twenty samples of fresh milk commercially traded in the city of Ceará-Mirim RN were also analyzed. The yeasts were quantified by count of colony-forming units (CFU). All isolated species were treated by slow pasteurization (62-64°C for 30min) and fast (72-75°C for 20s), as well as by boiling (100°C). Fifty yeast strains were obtained, and the species were identified as Candida tropicalis (28%), Candida parapsilosis (14%), Candida albicans (12%), Candida glabrata (10%), Candida krusei (10%), Kluyveromyces marxianus (10%), Candida guilliermondii (8%), Candida rugosa (2%), Candida orthopsilosis (2%), Pichia manshurica (2%), and Kodamaea ohmeri (2%). Five isolates showed resistance to the antifungal agents tested. Among all the isolates submitted to heat treatment, 80% were resistant to fast pasteurization and 60% to boiling, but none of them resisted the slow pasteurization. The milk collected through mechanical milking and stored in collective cooling tanks, presented higher rates of yeast contamination, compared to milk samples collected by manual milking and kept under the same storage conditions.

ASSESSMENT OF HIGH-PROTEIN QUALITY FEED ADDITIVES FROM BY-PRODUCTS MANUFACTURE OF SUNFLOWER OIL

The article states that until 2022, Ukraine will occupy the first place in the world food market in the production of sunflower, sunflower oil and export of sunflower oil. The production of sunflower has always been sufficiently profitable, and the products of its processing competitive on the domestic and world markets. They are also an important component of food and feed protein resources. The production of complete ration compound feed for farm animals and poultry is restrained by a shortage of protein components, a low level of sanitary and hygienic safety of protein raw materials of animal origin. This leads to a decrease in the efficiency of feed, their costs and, as it should be, a shortage of livestock products. Cake and meal are high-protein raw materials, which are obtained in the amount of 1/3 of the mass of processed seeds during the production of sunflower oil. The fodder value of sunflower cake and meal is given. Factors that negatively affect the nutritional value and availability of nutrients of sunflower meal in the feed of farm animals and poultry were analyzed. The choice of components for the production of high-protein feed additive is theoretically justified. The indicators of the quality of sunflower seeds and by-products of their processing, which meet the requirements of DSTU, have been determined. On the basis of theoretical and experimental data, a structural scheme for the production of a high-protein feed supplement based on sunflower cake and meal is proposed, which involves the preliminary preparation of the by-products of sunflower oil production - cake and meal, with the following dosage in the amount: 75% sunflower meal, 10% sunflower cake and 15% limestone flour. The physical properties and microbiological indicators of the quality of a highprotein feed additive were experimentally determined, and it was determined that, compared to a loose, granular high-protein feed additive, it has the following advantages: increased nutritional value, has a greater volumetric weight, sanitary quality, which leads to saving space during transportation and better storage.

Study of the effect of the dehydration process on the quality and safety of animal feed

The stages of dry feed production for unproductive animals and the results of the research of the resulting products for compliance with GOSTs are presented. The quality and safety parameters of dry feeds for unproductive animals made of raw materials of animal origin subjected to dehydration process have been studied. It was found that the drying process with the convection principle of action, positively affects the indicators of nutritional value of the finished product. The resulting products comply with GOST R 54954-2012. The experiment was conducted in 2021, 2022. Spleens obtained from clinically healthy cattle (age 18 months) during slaughter at the meat processing enterprises of the Altai Territory were used as an object of the study. According to the laboratory results, it was found that in the studied form of raw materials in the process of dehydration such an indicator as the mass fraction of moisture significantly decreased and amounted to 5.5 ± 0.01%. The indicators of the mass fraction of protein and ash after the drying process, remained virtually unchanged: 20.27 ± 0.001 and 0.05 ± 0.01% respectively. The mass fraction of crude fat in the studied samples was 0.4 ± 0.01%, which is 4.6-8.6% lower than the standard. Study of the resulting products for compliance with the requirements for dry full-fat adult fodder (dogs) was carried out. A comparative analysis of the chemical composition of dry feed samples was conducted. In the tested samples the required content of the following essential macronutrients: phosphorus, calcium and sodium was observed. The highest calcium content (2.3%) was detected. Laboratory methods in accordance with the approved rules of bacterial studies established safety indicators of dry animal feed for unproductive animals.

Resource-saving technology of animal fats production: scientific and practical approaches and technological advantages

Specificity of technological cycle of processing of fat raw materials of animal origin lies in the fact that in the process it is possible to receive not only the main commodity product in the form of melted fat, but also secondary products of production, which include unique and valuable in their properties biologically active substances. The present work is devoted to the development of technology of complex processing of fat raw material, by the example of raw fat of ostrich, which allows to increase the fat yield and minimize production waste. The objects of research were: melted fat of ostrich and products of its processing (greaves and protein hydrolysate), obtained by melting in water (control) and catholite under given conditions and parameters. It is shown that fat melted in catholite is characterized by low values of acid, peroxide and anisidine numbers in comparison with the control. It is established that at processing of fat in catholyte its yield even at the temperature of 55°C was over 64.0%, and at heating up to 100°C - 86.6%. It is argued that realization of repeated melt-out, stipulated by technological solutions, reduces risks of formation of significant amount of fat and protein wastes. It is determined that at repeated consecutive melting of protein fraction with temperature increase up to 75°С and 100°С the percentage of fat yield increases by 11.6 and 19.5 %, respectively. The established dependencies formed the basis for the creation of a technological line for processing of fat raw materials. It is proved that the developed technology of ostrich fat extraction with replacement of aqueous phase by catholyte in the process of fat extraction provides obtaining of fat with a given melting point and qualitative characteristics and can be applied for processing of easily melting animal fats.

Оценка методов получения топленых животных жиров

The increase of functional food production makes the search for new non-traditional raw materials and the selection of methods for their processing relevant. Methods for obtaining biologically active substances of a lipid nature from valuable raw materials extracted from hunting animals (bear, badger, marmot and beaver) are of particular interest. The purpose of this review is to analyze the existing methods of obtaining rendered fat from raw fat and evaluate them. 
 The objects of analysis were the data of scientific articles, patents and studies on the extraction of the lipid fraction from raw materials of animal origin from 2017 to 2021. In the work, various methods for extracting fats were considered. Their systematization, analyze, and description were carried out, indicating the advantages and disadvantages.
 The considered methods for extracting lipid components can be used in the process of rendering fat from non-traditional raw materials of animal origin. When using the dry rendering method, the heating of adipose tissue is carried out by the conductive method, which leads to oxidative processes and a decrease in the quality of the finished product. The wet rendering method is carried out by interacting raw fat with a heating agent – water or live steam, which, by varying the temperature and duration of exposure, allows to preserve the properties and quality of the product. 
 Wet rendering methods are the most effective. These methods allow to obtain a high-quality finished product, as well as to produce the maximum yield of valuable lipid components of raw materials. To accelerate the technological process with the wet method of exposure, it is possible to use a biocatalytic method. The results of the research can be used in the development of schemes for obtaining biologically active substances of a lipid nature from valuable expensive raw materials extracted from hunting animals.

Показатели качества гороховых и нутовых белковых концентратов

Protein deficiency in human and animal diet demands novel protein components, e.g., various leguminous concentrates. This article compares the quality indicators of food and feed protein concentrates obtained by biotechnological and biosynthetic methods from pea and chickpea flour.
 The research featured pea and chickpea protein concentrates; enzyme preparations Shearzym 500 L, Viscoferm L, Fungamyl 800 L, and Alcalase 2.4 L (Denmark); Saccharomyces and Geotrichum micromycetes yeasts. The protein concentrates were obtained from pea and chickpea flour using a new technology developed by the authors. The properties of the protein concentrates were studied by chemical, physicochemical, biochemical, and microbiological research methods.
 The research resulted in new protein concentrates for human diet and microbial-vegetable feed concentrates. The protein content was 83.22 ± 0.35% on dry basis in the chickpea protein concentrate and 71.78 ± 0.35% on dry basis in the pea concentrate. The indicator of biological value, adjusted for protein digestibility, was 96% for the pea protein concentrate and 76% for the chickpea protein concentrate. The resulting protein concentrates differed in the content of essential amino acids, copper, cobalt, manganese, and nickel, as well as in phenolic acids and their derivatives. The chickpea concentrate had a greater foaming capacity and lower foam stability, which correlated with a greater content of phenolic acids, their derivatives, parallel β-structures, and antiparallel protein 310-helices. Both the concentrates had the same results in assimilating whey carbohydrates by the consortium of Saccharomyces and G. micromycete. Both types of the dry feed biomass contained 61.68–64.10% protein on dry basis, while the biomasses with culture liquid contained 47.15–51.09% protein on dry basis. The biologically complete feed concentrates differed in the mass fraction of fat, soluble and insoluble fibers, minerals, and fatty acids. The amounts of phenolic acids and their derivatives (mg/g of protein) in the raw materials and the concentrates correlated with the optical density of their aqueous solutions at D590 nm and the color of the preparations (R = 0.895).
 The new pea and chickpea flour protein concentrates can be recommended as human food components, while the microbial-vegetable concentrates from pea and chickpea serum can improve the quality of raw materials of animal origin in animal feed.

Ensuring food safety in use antimicrobial veterinary drugs in agriculture

Currently, the problem of antibiotic resistance is acute at the world level. As a result of unsystematic and uncontrolled intake of antimicrobial drugs into the human body, pathogenic and opportunistic microorganisms acquire resistance to the action of drugs, and therapy is ineffective. Antibiotic resistance develops as a result of non-compliance with the course of treatment, dosage of drugs, as well as when antibiotics enter the body, residual amounts of which circulate in the external environment and are found in food. The use of antimicrobial agents in agriculture is of great importance. In 2017, Decree of the Government of the Russian Federation No. 2045-r On approval of the Strategy for preventing the spread of antimicrobial resistance in the Russian Federation for the period up to 2030 and the action plan for its implementation came into force, in accordance with which the SCAMP program was developed - a system for monitoring antimicrobial drugs. This program is currently being implemented within the framework of voluntary certification and provides for the achievement of the therapeutic efficacy of antibiotic therapy; reduction in the use of antibiotics; rejection of unsystematic and uncontrolled use of antibiotics for prevention, stimulation of growth and productivity; obtaining raw materials of animal origin and products that do not contain residual amounts of antimicrobial drugs; ensuring food security. A high role in the control system of antimicrobial drugs is played by digitalization in the circulation of food products on the territory of the Russian Federation, which makes it possible to control the turnover from farm to table and to nullify the cases of circulation of unsafe counterfeit products, and the registration of manufacturers in electronic systems and the assignment of a unique digital labeling of products will oblige manufacturers to comply with the requirements of regulatory and technical documentation, including when using medicines.

Impurities in Animal-Derived Medicines (Relevant Issues)

The global anthropogenic load on the biosphere results in a potentially unmanageable problem of ecosystem pollution with organic and inorganic impurities, which may carry significant risks for human health. Therefore, the development and production of medicinal products from raw materials of animal origin require a careful risk-based assessment of impurities that may be found in the finished product. The aim of the study was to categorise the impurities in animal-derived medicines, identify and characterise specific impurity groups, and suggest a control methodology. The article reviews the factors that allow grouping impurities in animal-derived medicines, namely, the origin (anthropogenic or natural), type (process- or raw material-related), nature (product-related or foreign), and presence (inherent or potential impurities). The authors note the necessity of considering the specific production conditions, the origin of raw materials, and the intended use of medicinal products to determine an optimal control strategy for each impurity group and to justify the level at which a specific impurity should be controlled (the raw material, active substance, or finished product). A product’s marketing authorisation application must contain comprehensive data on the choice of the control strategy for potential impurities, including a justification of the selected control level and the established limits, details of the chosen control procedures, and risk-assessment reports.

Pollock liver oil extraction using a new enzyme obtained from the Aspergillus oryzae strain

A distinctive feature of fish fats from fats of plants and terrestrial animals is the presence in their composition of highly unsaturated and polyunsaturated omega-3 fatty acids (eicosapentaenoic and docosahexaenoic acids), which causes their high biological value. A typical type of raw material for obtaining edible fat is cod liver, which makes up about 10% of the weight of fish and contains an average of about 50% lipids. The Far Eastern pollock liver with a high content of polyunsaturated fatty acids has similar characteristics. From a technological point of view, the complexity of extracting these biologically valuable components is due to the high sensitivity of fish oil lipids to oxidation. The article discusses the use of new enzyme Protorizin-LAP obtained at Russian scientific research institute of food biotechnology using Aspergillus oryzae strain - a producer of a complex of exo- and endopeptidases with an increased activity of leucine aminopeptidase. Oil yield (%) and acid value (mg KOH/g oil) are considered as efficiency criteria for enzymatic hydrolysis. Optimization results of enzymatic hydrolysis of the pollock liver using a full-factorial experiment for two factors are presented. The optimal values of the factors are established: the dosage of the enzyme preparation Protorizin-LAP (0.4% by weight of the raw material) and the duration of the enzymatic hydrolysis process (1 hour). The study of the comparative enzymatic analysis of pollock liver showed that the use of the enzyme preparation "Protorizin LAP" in the technological process of processing fat-containing fish. The laboratory sample is not inferior to commercial analogues in terms of the ability to extract fat from pollock liver and may be promising in the processing of other raw materials of animal origin.

STUDY OF USE OF ANTISEPTIC ICE OF PLASMA-CHEMICALLY ACTIVATED AQUEOUS SOLUTIONS FOR THE STORAGE OF FOOD RAW MATERIALS

Scientists and specialists of food processing industry are increasingly focused on the technology of storage of raw materials of animal origin in antiseptic ice. The paper presents the peculiar features of plasma-chemical activation of solutions to produce antiseptic ice and their further use in the storage of meat and fish. The process of treatment leads to formation of micro-particles of hydrogen peroxide, which in contact with the raw materials are capable of generating active oxygen, allowing to disinfect the raw material surface. Concentration of hydrogen peroxide in the solutions further used to produce antiseptic ice has been determined. Study of the features of use of antiseptic ice made of plasma-chemically activated aqueous solutions showed unchanged organoleptic properties of raw materials after using the presented antiseptic agent. Suppression of viable microflora owing to antimicrobial action of plasma-chemically activated aqueous solutions was recorded. Antiseptic ice contributes to long-term disinfection of raw materials. For example, the samples show absence of microflora of mesophilic aerobic and facultative anaerobic microorganisms and bacteria of the Escherichia coli group, which allows improving the quality of stored food raw materials. At the concentration of peroxides at the level of 600-700 mg/l, pathogenic microflora in meat and fish samples is not present at all. When meat and fish raw materials are stored in ice for 30 days, pathogenic microflora does not appear, and it confirms the long-term disinfecting action of antiseptic ice. Slower accumulation of amino-ammonia nitrogen is observed during long-term storage of meat and fish raw materials. The use of plasma-chemically activated aqueous solutions for the production of antiseptic ice and storage of meat and fish raw materials in it can partially prevent the processes of protein breakdown and, accordingly, increase the product shelf life. The paper describes technological parameters of the process of storage of meat and fish in antiseptic ice, which can be used in the industrial storage of raw materials, and provides the guidance for use of ice of plasma-chemically activated aqueous solutions in the process of storage of raw materials of animal origin.

Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat.

Smoking is one of the oldest technologies for processing and preserving raw materials of animal origin. To this day, smoked fish is very popular among consumers. The most popular smoked fish is salmon. The research compared the qualitative changes in the fat fractions of hot and cold-smoked salmon during refrigerated storage. Generally accepted physicochemical methods for assessing the quality of fats, such as peroxide, anisidine, and acid number, were used. First, the smoked salmon was stored, and then, the samples were analyzed to find changes in the fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). It was shown that cold smoking significantly inhibited the increase in the level of lipid oxidation compared to hot smoking and raw samples stored in the same way. In the meat of stored and cold- and hot-smoked salmon, the TOTOX values remained at the level indicated by the Codex Alimentarius. Hot smoking limited the degree of lipid hydrolysis during storage as compared to cold smoking. The smoking process had a protective effect on EPA and DHA acids. In the raw samples, the loss of these acids was three times higher. Summarizing the research, it can be concluded that smoked products are a good and safe source of omega-3 fatty acids in the diet.