Деталі
Опубліковано: Середа, 17 червня 2020, 15:03
Перегляди: 3769
4.  EFFECT OF BIOLOGICALLY ACTIVE COMPOUNDS ON THE STATE OF HEME PIGMENTS OF MECHANICALLY DEBONED POULTRY MEAT
https://doi.org/10.31073/foodresources2020-14-04
Voytsekhivska Liubov, Okhrimenko Yurii, Sokolova Svetlana, Klischeva Tatyana
Pages: 35-42
 
Abstract
One of the important parameters of the oxidation level of the oxymyoglobin pigment of meat is the change of color in the transition to its derivative – metmyoglobin. Myoglobin and its derivatives have different spectral characteristics, this making them possible to be identified by spectrophotometric methods of analysis, one of those was used in these research using pigments extracted from samples of mechanically deboned poultry meat. The results of research of the effect of biologically active compounds on the state of heme pigments of mechanically deboned poultry meat are characterized. The purpose of the work was to research the effect of biologically active compounds on the kinetics of oxidation of heme pigments of mechanically deboned poultry meat during storage. The subjects of the research were: mechanically deboned poultry meat, green tea extracts, both water-soluble and fat-soluble, rosemary extracts, both water-soluble and fat-soluble, dihydroquercetin. Sampling from the control and prototypes was carried out at the beginning of the research before laying them for storage and at the end of the research after 120 days. The degree and effectiveness of color stability was determined by spectrophotometric comparison of the optical density of the extracted pigments of the samples under the wavelength characteristic of myoglobin and its derivatives. The optical density of the extracts at wavelengths of 582 nm and 650 nm was recorded during the analysis. The results were expressed as value ratios (582/650 nm), these correlating with a visual assessment of the color of the meat. Thus, the dependence of the state of heme pigments of mechanically deboned poultry meat on the effect of antioxidants on the degree of color retention for 120 days of storage was studied. The effectiveness of the studied antioxidants in inhibiting the oxidation of heme pigments was confirmed (3,0–5,2) times higher than in control samples.
Keywords: biologically active compounds, mechanically deboned poultry meat, fat-soluble and water-soluble green tea and rosemary extracts, dihydroquercetin, heme pigments, oxidation kinetics, optical density
 
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