Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» Университет ИТМО 191002, Россия, Санкт-Петербург, ул. Ломоносова, д.9 Приведен сравнительный анализ структурных изменений мышечной ткани тазобедренной части говядины II категории и африканского страуса в цикле «охлаждение-замораживание-размораживание». Объектами исследования выбраны: мышечная ткань тазобедренной части говядины II категории и африканского страуса. Исследование структурных изменений мышечной ткани охлажденного и замороженного мяса проведено методом электронной спектроскопии диффузионного отражения ( Yuliya V. Broyko, julijavirshieva@mail.ru University ITMO 191002, Russia, St. Petersburg, Lomonosov str., 9 Comparative analysis of structural changes in muscular tissue of second category beef hip and the African ostrich during "cooling-freezing-defrosting" cycle was made. The objects of research were muscular tissue of second category beef hip and the African ostrich. Analysis of structural changes in muscular tissue of the cooled and frozen meat was conducted by the method of the electronic spectroscopy of diffusive reflection (ESDR) in the range of wave lengths λ from 200 to 700 nanometers. Electronic absorption spectra for parallel-the-grain and against-the-grain cuttings of beef and ostrich muscular tissue cooled at t = (3±1)°C and frozen at t = (-35±1)°С were obtained . It is shown that the ESDF method can be recommended to describe the state of beef muscle tissue in terms of the intensity of the absorption bands at λ = 250 and 295 nm and the one of ostrich at λ = 255, 285 and 310 nm. The values of absorption band intensity in the interval of wave lengths under investigation are higher both for parallel-the-grain and against-the-grain cuttings of the frozen muscular ostrich tissue.
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