Microscopic examination of chops with content of lentil flour

Abstract

Introduction. Histological examination of trunctated semifinished products including poultry meat and sprouted lentil flour was performed in order to determine ingredients of formula and their characteristics for further identification of these components. Materials and methods. In order to perform histological examination proper samples of trunctated semi-finished products were fixed in 10% neutral buffered formalin. Subsequently material was dehumidified in series of alcohol solutions with ascendent concentration 70, 80, 90, 96°, condensed in two portion of chloroforme and embedded in paraffin. Slices with thickness of from 5 to 15 m were prepared using sliding microtome; thereafter they were stained with hematoxylin and eosin. Light microscopy and microphotographing were performed using microscope. Results and discussion. During the soaking of lentils for germination, the initial humidity was 15%, and after 8 hours it reached a degree of soaking 35%, which affects the processes of growth and metabolism of the grain, formation of enzymes. To minimize the loss of nutrients during germination, control of the duration of germination and germination temperature is performed; on average it lasts from 72 to 88 hours at a temperature of 17±2 °С. A histological study of the investigated trunctated semifinished products showed polygonal and round muscular fibers with pronounced nuclei under sarcolemma, which corresponds to highquality meat raw material, it means that chilled meat is used. Adding to the products of sprouted lentil flour leads to an improvement in the degree of swelling of fibers and more active accumulation of particles of minced meat finely-grainular protein mass, which improves the conditions for the formation of products and their structure. Cells of lentil seedcoat are stained in pink color, forming dense translucent structures that are similar to cell lines with a noticeable violet colored cellulose shell. The mincemeat is even and homogeneous, the components are well mixed, resulting in loosening of the fibers. Conclusions. The method of obtaining flour of germinated lentils has been characterized and the components of truncated semi-finished products has been identified. Sprouted lentil flour look like purple lines of cells, cells of pepper and onion have brown colour.