Characteristics of cryoprotectors  used for long-term storage of donor dendritic cells

Timohina, Oksana; Hancharou, Andrei

doi:10.33581/2521-1722-2021-3-102-108

Cited by 2 publications

(2 citation statements)

References 11 publications

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“…Интерес представляют комбинированные криопротекторы, включающие эндоцеллюлярные и экзоцеллюлярные криопротекторы, соли органических и неорганических кислот, углеводы, белки, биологически активные вещества, антиоксиданты [Timohina, Hancharou, 2021]. Комбинированные криопротекторы хорошо стабилизируют фракции воды, способствуют формированию тонкокристаллической структуры льда, снижают эффект гиперконцентрации солей.…”

Section: теоретические предпосылки применения криопротекторовunclassified

Cryoprotectors in food refrigeration technologies

Богданов

Pankina

2023

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The purpose of the work: systematization of trends in the development of scientific research on the creation of effective cryoresistant systems for the refrigeration technology of food, including from aquatic biological resources.Results: analytical studies have shown the widespread use of cryoprotectors in cryobiology, aquaculture, the production of various food products and other industries. In the food industry, it is advisable to use natural materials that do not have toxicity and are components of food products as cryoprotectors.Novelty of the work: a promising direction is the use of products from hydrobionts of dry seafood concentrates obtained by cryotechnology as cryoprotectors in refrigeration technologies. They have high functional properties and can be used both as separate preparations and as part of composite systems.Practical significance: the results obtained are used by specialists in the development of new technologies for frozen minced fish products, which, due to the use of cryoprotectors, have higher quality indicators compared to control samples.Methods used: Analytical evaluation of modern domestic and foreign scientific works in the field of cryotechnology using cryoprotectors, systematization of scientific data and justification of directions for the creation of cryoprotective compositions for food refrigeration technology.

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Section: теоретические предпосылки применения криопротекторовunclassified

Cryoprotectors in food refrigeration technologies

Богданов

Pankina

2023

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“…Интерес представляют комбинированные криофилактики, включающие эндоцеллюлярные и экзоцеллюлярные криопротекторы, соли органических и неорганических кислот, углеводы, белки, биологически активные вещества, антиоксиданты [7,8]. Комбинированные криопротекторы хорошо стабилизируют фракции воды, способствуют формированию тонкокристаллической структуры льда, снижают эффект гиперконцентрации солей.…”

Section: Introductionunclassified

The effect of cryoprotectors on changes in the minced fish composition and properties during its refrigeration treatment

Bogdanov,

Pankina,

Simdyankin

2023

Vestnik of Astrakhan State Technical University. Series: Fishing Industry

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Modern technologies of cryopreservation of biological raw materials provide for the use of cryoprotectors that act as regulators of the ice crystallization process and affect denaturation changes in the protein structures of bio-logical objects. For fish raw materials, the change of these two technological factors ensures the reversibility of the freezing process, i.e. the quality of the product after processing, as well as production losses during its implementation. Substances belonging to various classes of chemical compounds are used as cryoprotectors, but cryoprotectors traditionally used in cryopreservation - alcohols, oxides (DMSO) and carbohydrates – cannot be widely used in food production due to their toxicity and sweet taste. Therefore, the search for effective cryoprotectors intended for refrigeration technologies of food is an important task of scientific and industrial orientation. The aim of the work was to experimentally prove the feasibility of using food additives - cryoconcentrates of seafood – as cryoprotectors in the refrigeration technology of fish products. When realizing the purpose of the work, the tasks of studying changes in the composition and properties of minced fish during its refrigeration processing and assessing the quality and storage capacity of newly developed molded products with cryoprotectors were solved. Chilled pollock, which has a shelf life of no more than two days, was used as the main raw material for the production of minced fish and products based on it. A mixture of dry seafood concentrates “Mineralocorrecting” and dry concentrate of Pacific herring milk were used as natural cryoprotective substances. Sorbitol, table salt, pectin, glycerin were also used in the compositions of cryoprotective additives. It was found that the introduction of cryoprotective compositions into minced fish reduces the loss of tissue juice of minced fish by various technological operations of refrigeration processing by more than 2 times. Freezing and cold storage leads to a weakening of the structural and functional properties of minced fish. More pronounced negative changes in the initial properties of minced fish are noted in the control sample; in the minced meat containing the composite cryoprotectors developed by us, they manifest themselves to a much lesser extent. According to the sensory evaluation of minced fish samples, the quality during refrigeration is somewhat reduced to a greater extent in the control sample, to a lesser extent in samples containing cryoprotectors. It should be noted the high quality and storage capacity of new fish molded products with cryoprotective additives for 6 months.

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Characteristics of cryoprotectors used for long-term storage of donor dendritic cells

Cited by 2 publications

References 11 publications

Cryoprotectors in food refrigeration technologies

Cryoprotectors in food refrigeration technologies

The effect of cryoprotectors on changes in the minced fish composition and properties during its refrigeration treatment

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