Detection of protein aggregation markers in raw meat and finished products

Чернуха, И. М.; Ковалев, Л. И.; Mashentseva, N.G.; Kovaleva, M. A.; Вострикова, Н. Л.

doi:10.21603/2308-4057-2019-1-118-123

Cited by 7 publications

(3 citation statements)

References 11 publications

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“…These data illustrate structural changes that take place in pork muscles during their aging, which was significantly reflected on their proteomic profiles. Three key protein groups (stress proteins, metabolic enzymes and structural proteins), which significantly changed during meat aging, were identified [47]. Another significant peculiarity resided in the fact that quantity of proteins associated with stress reduced.…”

Section: Generation Of Bioactive Peptides In Meat Autolysismentioning

confidence: 99%

“…These observations in the more available substrate, that is, in the muscle exudate, allows complimenting previous studies, showing, for example, that vinculin correlates with the moisture binding capacity and peroxiredoxin-6 with meat tenderness. These protein biomarkers have potential for monitoring fresh meat quality and predicting a course of autolysis [47,48].…”

Section: Generation Of Bioactive Peptides In Meat Autolysismentioning

confidence: 99%

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Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products

Чернуха

Mashentseva

Афанасьев

et al. 2019

Teor. prakt. pererab. mâsa (Print)

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Over many years, proteins and polypeptides have aroused scientific-practical interest due to multiple functions in the metabolic processes in the body upon vital activities. Biologically active substances of protein origin have wide application in different industries, including the food industry and medicine. At present, many studies are directed towards investigation of mechanisms of formation of such physiologically valuable food components as biologically active peptides and methods of their recovery from meat raw materials and meat products. A large part of literature data confirms that mechanisms of formation of such peptides are similar irrespective of methods of their generation. Their basis is enzymatic hydrolysis of muscle tissue proteins under the action of intracellular enzymes during autolysis, digestive enzymes of the human gastrointestinal tract or commercial enzyme preparations used in laboratories or in the industry. The method of culinary and/or technological processing also affects the process of biopeptide formation in meat products, namely, their recovery and availability.

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Section: Generation Of Bioactive Peptides In Meat Autolysismentioning

confidence: 99%

Section: Generation Of Bioactive Peptides In Meat Autolysismentioning

confidence: 99%

Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products

Чернуха

Mashentseva

Афанасьев

et al. 2019

Teor. prakt. pererab. mâsa (Print)

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“…The lack of essential components in the feeding diets leads to an increase in water content and causes a decrease in the mass fraction of protein and fat, as well as an increase in the coarseness of fiber structures [6].…”

Section: Introductionmentioning

confidence: 99%

The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions

Ivankin

Вострикова

Krasulya

et al. 2020

Teor. prakt. pererab. mâsa (Print)

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The article presents the results of the study of changes in flavour characteristics when using corrective additives. Monosodium glutamate, ribotide, yeast extract and hydrolysate of vegetable soy protein were used as flavoring additives (FA). To assess the effect of composition of meat product recipe, as well as the method of FA‑introduction on taste intensity, the recipes of model meat systems with partial replacement of meat raw materials were used. Pork fat, soy protein and potato starch were used as meat substitutes. The effect of recipe composition on the content of non-volatile substances of aroma was accessed. It is shown that replacement of pork by pork fat in the recipe by 20–40% led to a sharp decrease in the concentration of aromatic substances and a decrease in intensity of taste of the finished product several times. The ways for taste correction using FA was studied. For this, a chopped semi-finished product — minced meat was prepared from chilled whole-muscle pork and 0.05% of each FA was added. It is shown that the dynamics of changes in the content of free amino acids is the most pronounced when using monosodium glutamate not as a mono-additive, but in compositions: monosodium glutamate with yeast extract and monosodium glutamate with ribotide. A pool of chemical compounds involved in the formation of taste and aroma of products was detected. The main components were derivatives of C6–C24 fatty acids, as well as a significant number of other biochemical compounds, mainly substituted amines, amides, alcohols and ketones, with a content ranging from 0.001 to 0.2 mg/kg. The results of organoleptic analysis showed that the most delicious and attractive samples were those containing monosodium glutamate with yeast extract and monosodium glutamate with ribotide.

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