Determination of sensory properties and levels of trace elements during storage of canned meat products

Stojanović, Branislav; Василев, Драган; Stojanović, Zdenka; Parunović, Nenad; Janković, Saša; Stanojevic, Slavoljub; Balaban, Milica; Antić, Vesna

doi:10.1111/jfpp.15278

Cited by 5 publications

(1 citation statement)

References 26 publications

(29 reference statements)

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“…37 Food samples were prepared as described in previous reports. 27,[35][36][37][38] and the sample solutions were conditioned by the addition of a 10% volume of HBS containing EDTA (10 mM). Aliquot of the diluted samples were mixed (1 : 1) with 8D66 monoclonal antibody solution (0.25 mg mL −1 in HBS), and 50 mL of the mixture was transferred to each well of the plates.…”

Section: Methodsmentioning

confidence: 99%

Development of two highly sensitive and selective sensor-assisted fluorescence immunoassays for trace determination of copper residues in food samples

Darwish,

Wang,

Darling

et al. 2023

RSC Adv.

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Section: Methodsmentioning

confidence: 99%

Development of two highly sensitive and selective sensor-assisted fluorescence immunoassays for trace determination of copper residues in food samples

Darwish,

Wang,

Darling

et al. 2023

RSC Adv.

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Adaptation of the two-dimensional electrophoresis method for canned meat

Krylova

Gustova

Akhremko

2021

IOP Conf. Ser.: Earth Environ. Sci.

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Studies of the qualitative indicators of canned meat in accordance with regulatory documents are carried out on average samples of specimens, but when studying by proteomic methods, such sampling does not allow high-quality separation of protein components due to the high fat content in the product. When two-dimensional electrophoresis was carried out on an average sample, fragments of the main muscle and connective tissue proteins of beef were found in small quantities, but the electrophoretogram was not very informative. A significantly better separation was achieved after removing the fat fraction from the product. When studying broth from canned meat, the largest amount of intensely coloured high-molecular-weight protein fractions with a mass of more than 50 kDa was revealed. The electrophoretogram of the meat pieces showed a wide range of proteins across the entire molecular weight range of the polyacrylamide gel, including major muscle proteins. The study of broth together with meat pieces but after fat removal is optimal for the primary screening of the protein component of canned meat.

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The Quality of Quail Meat Cans Depending on Storage Conditions and Time of Consumption

Macari¹,

Pavlicenco²,

Rotaru³

et al. 2022

Animal Science and Food Technology

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Physicochemical and biochemical changes may occur in products of animal origin under the influence of internal and external factors, depending on the storage conditions. For the products made from the meat raw materials of various origins, it is important to know the optimal duration and modes of storage, which will preserve the optimal indicators of product quality and safety. The study aimed to determine the effect of different temperature regimes during storage on the quality and safety indicators of canned quail meat. Three series of experiments were conducted on the canned quail meat. In the first experiment, the quality indicators of the freshly prepared product were evaluated. In the second and third experiments, the parameters of the product were determined after aging for one year at temperatures of 2-4°С and 18-20°С. Organoleptic properties and physico-chemical and microbiological parameters were evaluated in the canned goods. The following methods of research were used: during the organoleptic assessment, it was considered the following properties: appearance, color, cross-section, smell, taste; fat content – by the Soxhlet method; hydrogen index (pH) – by the potentiometric method; microbiological indicators – by the horizontal method of counting colonies of microorganisms. It was found that the storage temperature did not affect the bacteriological indicators of the samples, which indicates the high quality of sterilization and excludes biological influence on the quality of canned goods. It has been established that, regardless of the storage temperature, the organoleptic indicators of canned food 12 months after production meet the state standard and the manufacturer's requirements, and they do not differ significantly. After one year of storage, the physico-chemical indicators of canned quail meat are within the limits of indicators established by the standard, regardless of the storage temperature. At the same time, certain changes were detected in the canned goods, which depended on the temperature conditions of storage. Considering the trends in physico-chemical parameters, the desired storage temperature for canned quail meat is 2-4 °C, although the increase in temperature to 18-20 °C does not lead to significant changes and it is permissible. Research is scientifically based on establishing the safety and quality of canned minced quail meat during long-term storage conditions, to create and produce high-quality and safe food products, which in turn allows for expanding the assortment of canned meat raw materials.

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Determination of sensory properties and levels of trace elements during storage of canned meat products

Cited by 5 publications

References 26 publications

Development of two highly sensitive and selective sensor-assisted fluorescence immunoassays for trace determination of copper residues in food samples

Development of two highly sensitive and selective sensor-assisted fluorescence immunoassays for trace determination of copper residues in food samples

Adaptation of the two-dimensional electrophoresis method for canned meat

The Quality of Quail Meat Cans Depending on Storage Conditions and Time of Consumption

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