hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2020.i2.s275hfb-47Research ArticleБИОТЕХНОЛОГИИBIOTECHNOLOGYСравнительная оценка способов замораживания мясного сырья с различным характером автолизаComparative evaluation of methods for freezing meatraw materials with a different nature of autolysisЛитвиноваЕ. В.LitvinovaE. V.

Литвинова Елена Викторовна

125080,  город  Москва, Волоколамское шоссе, дом 11 

Elena V. Litvinova

11 Volokolamskoe highway, Moscow, 125080

illusionse@mail.ruАртамоноваМ. П.ArtamonovaM. P.

Артамонова Марина Петровна

125080,  город  Москва, Волоколамское шоссе, дом 11 

Marina P. Artamonova

11 Volokolamskoe highway, Moscow, 125080

БухтееваЮ. М.BukhteevaJ. M.

Бухтеева Юлия Михайловна

125080,  город  Москва, Волоколамское шоссе, дом 11 

Julia M. Bukhteeva

11 Volokolamskoe highway, Moscow, 125080

ФГБОУ ВО «Московский государственный университет пищевых производств»РоссияФГБОУ ВО «Московский государственный университет пищевых производств»Russian Federation20200505202122103115Copyright © Литвинова Е.В., Артамонова М.П., Бухтеева Ю.М., 20212021Литвинова Е.В., Артамонова М.П., Бухтеева Ю.М.Litvinova E.V., Artamonova M.P., Bukhteeva J.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/47

Изучение  качественных  показателей  мяса  в  процессе  криогенного  метода замораживания  с  различным  характером  автолиза  имеет  особо  актуальное  значение в  контексте  повышения  интереса  к  обеспечению  эффективного  здоровьесбережения нации  и  продвижения  теории  ресурсосберегающих  отраслей  в  рамках  соответствия  и внедрения лучших доступных технологий. Целью оригинального исследования являлось проведение  сравнительной  оценки  изменения  показателей  качества  говядины  и свинины с признаками NOR и DFD в зависимости от различных способов замораживания. В  рамках  выполнения  работы  руководствовались  ТР  ТС  021/2011,  ТР  ТС  034/2013, МУК  4.2.2747-10  и  ГОСТ.  В  результате  проведенных  исследований  выявлен  характер изменения  свойств  мяса  в  зависимости  от  способов  замораживания  (воздушное, криогенное, акустическое) и характера автолиза (говядина DFD, свинина DFD, говядина NOR, свинина NOR). При хранении мяса в замороженном виде в течение 6 месяцев не происходит  нарастающего  вымораживания  влаги  из  саркоплазмы  мышечных  волокон, перемещающейся  в  межволоконное  и  межпучковое  пространство.  Установлено,  что наименьшие  изменения  претерпевает  мясо,  замороженное  криогенным  методом,  а также  с  применением  акустического  воздействия.  При  всех  исследуемых  режимах замораживания  наибольшую  стабильность  показателей  качества  продемонстрировала, как  говядина, так  и  свинина  с  признаками  DFD.  Результаты  исследования  раскрывают дополнительные технологические свойства мяса с различным характером автолиза, что играет важную практическую роль для мясоперерабатывающих предприятий отрасли.

Learning  of  quality  indicators  of  meat  in  the  process  cryogenic  freezing  method  with different  nature  of  autolysis  has  a  special  relevant  meaning  in  the  context  of  increasing interest  in  ensure  effective  health  saving  of  nation  and  promotion  of  the  theory  of resourse saving industries as part of accordance and introduction of the best technologies. Realization  of  comparative  assessment  of  changes  in  meat  quality  indicators  of  NOR  and DFD beef and pork depending on various freezing ways was the goal of original research. As part of the work we have been using TR CU 021/2011, TR CU 034/2013, Guidelines 4.2.2747-10  and  State  Standard. As  a  result  of  research  we  have  found  nature  of  the  change  in  the properties  of  meat  depending  on  freezing  ways  (aerial,  cryogenic,  acoustic)  and  autolysis (DFD beef, DFD pork, NOR beef, pork NOR). During storage of freezing meat within 6 months moisture doesn’t freeze from sarcoplasm of muscle fibers, which moves into interfiber space. We established that frozen meat by cryogenic method has smallest changes and also with using of the acoustic influence. In any modes of freezing both DFD beef and pork showed the  greatest  stability  of  indicators.  Results  of  the  research  open  additional  technological properties of meat with different nature of autolysis, what plays important practical role for meat processing industries.

риозамораживаниеDFD мясоNOR мясосравнительный анализфизико-химические показателигистологияcryogenic freezingDFD meatNOR meatcomparative analysisphysicochemical parametershistologyReferencesAgnelli, M. E., & Mascheroni, R. H. (2002). Quality evaluation of foodstuffs frozen in a cryomechanical freezer. Journal of Food Engineering, 52(3), 257–263. https://doi.org/10.1016/S0260-8774(01)00113-3Agnelli, M. E., & Mascheroni, R. H. (2002). Quality evaluation of foodstuffs frozen in a cryomechanical freezer. Journal of Food Engineering, 52(3), 257–263. https://doi.org/10.1016/S0260-8774(01)00113-3Beltrán, J. A., & Bellés, M. (2019). Effect of Freezing on the Quality of Meat. Encyclopedia of Food Security and Sustainability(vol. 2, pp. 493–497). ElsevierBeltrán, J. A., & Bellés, M. (2019). Effect of Freezing on the Quality of Meat. Encyclopedia of Food Security and Sustainability(vol. 2, pp. 493–497). ElsevierBertram, H. C., Andersen, R. H., & Andersen, H. J. (2007). Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage. Meat Science, 75(1), 128-133. https://doi.org/10.1016/j.meatsci.2006.06.020Bertram, H. C., Andersen, R. H., & Andersen, H. J. (2007). Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage. Meat Science, 75(1), 128-133. https://doi.org/10.1016/j.meatsci.2006.06.020Birdseye, C. (1933). Preservation of perishable foods by new quick-freezing methods. Journal of the Franklin Institute, 215(4), 411–424. https://doi.org/10.1016/S0016-0032(33)90043-5Birdseye, C. (1933). Preservation of perishable foods by new quick-freezing methods. Journal of the Franklin Institute, 215(4), 411–424. https://doi.org/10.1016/S0016-0032(33)90043-5Cassius, E. O. (2017). Long-term red meat preservation using chilled and frozen storage combinations: A review. Meat Science, 125, 84–94. https://doi.org/10.1016/j.meatsci.2016.11.025Cassius, E. O. (2017). Long-term red meat preservation using chilled and frozen storage combinations: A review. Meat Science, 125, 84–94. https://doi.org/10.1016/j.meatsci.2016.11.025Damez, J. L., & Clerjon, S. (2008). Meat quality assessment using biophysical methods related to meat structure. Meat Science, 80(1), 132–149. https://doi.org/10.1016/j.meatsci.2008.05.039Damez, J. L., & Clerjon, S. (2008). Meat quality assessment using biophysical methods related to meat structure. Meat Science, 80(1), 132–149. https://doi.org/10.1016/j.meatsci.2008.05.039Damez, J. L., & Clerjon, S. (2013). Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview. Meat Science, 95(4), 879–896. https://doi.org/10.1016/j.meatsci.2013.04.037Damez, J. L., & Clerjon, S. (2013). Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview. Meat Science, 95(4), 879–896. https://doi.org/10.1016/j.meatsci.2013.04.037Egelandsdal, B., Bjarnadottir, S., Mebre Abie, S., Zhu, H., Kolstad, H., Bjerke, F., Martinsen, Ø. G., Mason, A., & Münch, D. (2019). Detectability of the degree of freeze damage in meat depends on analytictool selection. Meat Science, 152, 8–19. https://doi.org/10.1016/j.meatsci.2019.02.002Egelandsdal, B., Bjarnadottir, S., Mebre Abie, S., Zhu, H., Kolstad, H., Bjerke, F., Martinsen, Ø. G., Mason, A., & Münch, D. (2019). Detectability of the degree of freeze damage in meat depends on analytictool selection. Meat Science, 152, 8–19. https://doi.org/10.1016/j.meatsci.2019.02.002Farouk, M. M., Wieliczko, K. J., & Merts, I. (2004). Ultrafast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef. Meat Science, 66(1), 171–179. https://doi.org/10.1016/S0309-1740(03)00081-0Farouk, M. M., Wieliczko, K. J., & Merts, I. (2004). Ultrafast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef. Meat Science, 66(1), 171–179. https://doi.org/10.1016/S0309-1740(03)00081-0George R.M. (1993). Freezing proceseses used in the food industry. Trends in Food Science & Technology, 4, 134–138. https://doi.org/10.1016/0924-2244(93)90032-6George R.M. (1993). Freezing proceseses used in the food industry. Trends in Food Science & Technology, 4, 134–138. https://doi.org/10.1016/0924-2244(93)90032-6Gordon G.G., Murray A.C. (1991). Freezing Effects on Quality, Bacteriology and RetailCase Life of Pork. Food Science, 56(4), 891–894. https://doi.org/10.1111/j.1365-2621.1991.tb14599.xGordon G.G., Murray A.C. (1991). Freezing Effects on Quality, Bacteriology and RetailCase Life of Pork. Food Science, 56(4), 891–894. https://doi.org/10.1111/j.1365-2621.1991.tb14599.xGorlov, I. F., Pershina, E. I., & Tikhonov, S. L. (2013). Identification and prevention of the formation of meat with PSE and DFD properties and quality assurance for meat products from feedstocks exhibiting an anomalous autolysis behavior. Foods and Raw Materials, 1, 15–21.Gorlov, I. F., Pershina, E. I., & Tikhonov, S. L. (2013). Identification and prevention of the formation of meat with PSE and DFD properties and quality assurance for meat products from feedstocks exhibiting an anomalous autolysis behavior. Foods and Raw Materials, 1, 15–21.Gurinovich, G. V., & Patrakova, I. S. (2013). Effect of wheat germ on the functional properties and oxidation stability of ground meat systems. Foods and Raw materials, 1, 3–10.Gurinovich, G. V., & Patrakova, I. S. (2013). Effect of wheat germ on the functional properties and oxidation stability of ground meat systems. Foods and Raw materials, 1, 3–10.Hanenian, R., & Mittal, G. S. (2004). Effect of freezing and thawing on meat quality. Journal of Food, Agriculture & Environment, 2, 74–80.Hanenian, R., & Mittal, G. S. (2004). Effect of freezing and thawing on meat quality. Journal of Food, Agriculture & Environment, 2, 74–80.Kim, H.-W., Kim, J.-H., Seo, J.-K., Setyabrata, D., & Brad Kim, Y. H. (2018). Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins. Meat Science, 139, 162–170. https://doi.org/10.1016/j.meatsci.2018.01.024Kim, H.-W., Kim, J.-H., Seo, J.-K., Setyabrata, D., & Brad Kim, Y. H. (2018). Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins. Meat Science, 139, 162–170. https://doi.org/10.1016/j.meatsci.2018.01.024Koohmaraie, M. (1992). Effect of pH, temperature, and inhibitors on autolysis and catalytic activity of bovine skeletal muscle μ-calpain. Journal of Animal Science, 70(10), 3071–3080. https://doi.org/10.2527/1992.70103071xKoohmaraie, M. (1992). Effect of pH, temperature, and inhibitors on autolysis and catalytic activity of bovine skeletal muscle μ-calpain. Journal of Animal Science, 70(10), 3071–3080. https://doi.org/10.2527/1992.70103071xLepetit, J., Salé, P., & Dalle, R. (2002). Electrical impedance and tenderisation in bovine meat. Meat Science, 60(1), 51–62. https://doi.org/10.1016/S0309-1740(01)00104-8Lepetit, J., Salé, P., & Dalle, R. (2002). Electrical impedance and tenderisation in bovine meat. Meat Science, 60(1), 51–62. https://doi.org/10.1016/S0309-1740(01)00104-8Ma, J. (2020). Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique. Food Chemistry, 321(15). https://doi.org/10.1016/j.foodchem.2020.126695Ma, J. (2020). Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique. Food Chemistry, 321(15). https://doi.org/10.1016/j.foodchem.2020.126695Mortensen, M., Andersen, H. J., Engelsen, S. B., & Bertram, H. С. (2006). Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities. Meat Science, 72(1), 34–42. https://doi.org/10.1016/j.meatsci.2005.05.027Mortensen, M., Andersen, H. J., Engelsen, S. B., & Bertram, H. С. (2006). Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities. Meat Science, 72(1), 34–42. https://doi.org/10.1016/j.meatsci.2005.05.027Pearce, K. L., Rosenvold, К., Andersen, H. J., & Hopkins, D. L. (2011). Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes – A review. Meat Science, 89(2), 111–124. https://doi.org/10.1016/j.meatsci.2011.04.007Pearce, K. L., Rosenvold, К., Andersen, H. J., & Hopkins, D. L. (2011). Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes – A review. Meat Science, 89(2), 111–124. https://doi.org/10.1016/j.meatsci.2011.04.007Pellissery, A. J, Vinayamohan, P. G., Amalaradjou, M. A. R., & Venkitanarayanan, K. (2020). Spoilage bacteria and meat quality. Meat Quality Analysis, 307–334. https://doi.org/10.1016/B978-0-12-819233-7.00017-3Pellissery, A. J, Vinayamohan, P. G., Amalaradjou, M. A. R., & Venkitanarayanan, K. (2020). Spoilage bacteria and meat quality. Meat Quality Analysis, 307–334. https://doi.org/10.1016/B978-0-12-819233-7.00017-3Poznyakovskiya, V. M., Gorlovb, I. F., Tikhonovc, S. L., & Shelepov, V. G. (2015). About the quality of meat with PSE and DFD properties. Foods and Raw Materials, 3, 104-110.Poznyakovskiya, V. M., Gorlovb, I. F., Tikhonovc, S. L., & Shelepov, V. G. (2015). About the quality of meat with PSE and DFD properties. Foods and Raw Materials, 3, 104-110.Ryu, Y. C., & Kim, B. C. (2006). Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality. Journal of Animal Science, 84(4), 894–901. https://doi.org/10.2527/2006.844894xRyu, Y. C., & Kim, B. C. (2006). Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality. Journal of Animal Science, 84(4), 894–901. https://doi.org/10.2527/2006.844894xSales L.A., Mendes Rodrigues, L., Guimarães Silva, D. R., Fontes, P. R., de Almeida Torres Filho, R., de Lemos Souza Ramos, A., & Ramos, E. M.(2020). Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef. Meat Science, 163. https://doi.org/10.1016/j.meatsci.2020.108078Sales L.A., Mendes Rodrigues, L., Guimarães Silva, D. R., Fontes, P. R., de Almeida Torres Filho, R., de Lemos Souza Ramos, A., & Ramos, E. M.(2020). Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef. Meat Science, 163. https://doi.org/10.1016/j.meatsci.2020.108078Sebranek, J. G., Sang, P. N., Topel, D. G., & Rust, R. E. (1979). Effects of Freezing Methods and Frozen Storage on Chemical Characteristics of Ground Beef Patties. Journal of Animal Science, 48(5), 1101–1108. https://doi.org/10.2527/jas1979.4851101xSebranek, J. G., Sang, P. N., Topel, D. G., & Rust, R. E. (1979). Effects of Freezing Methods and Frozen Storage on Chemical Characteristics of Ground Beef Patties. Journal of Animal Science, 48(5), 1101–1108. https://doi.org/10.2527/jas1979.4851101xTan, Y., №okuea, W., Li, H., Thorin, E., & Yan, J. (2017). Cryogenic technology for biogas upgrading combined with carbon capture – a review of systems and property impacts. Energy Procedia, 142, 3741–3746. https://doi.org/10.1016/j.egypro.2017.12.270Tan, Y., №okuea, W., Li, H., Thorin, E., & Yan, J. (2017). Cryogenic technology for biogas upgrading combined with carbon capture – a review of systems and property impacts. Energy Procedia, 142, 3741–3746. https://doi.org/10.1016/j.egypro.2017.12.270Tarrant, P. V. (1989). The Effects of Handling, Transport, Slaughter and Chilling on Meat Quality and Yield in Pigs: A Review. Irish Journal of Food Science and Technology, 13(2), 79–10. https://www.jstor.org/stable/25619576Tarrant, P. V. (1989). The Effects of Handling, Transport, Slaughter and Chilling on Meat Quality and Yield in Pigs: A Review. Irish Journal of Food Science and Technology, 13(2), 79–10. https://www.jstor.org/stable/25619576Tomovic, V. M. (2008). Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle. Meat Science, 80(4), 1188–1193. https://doi.org/10.1016/j.meatsci.2008.05.013Tomovic, V. M. (2008). Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle. Meat Science, 80(4), 1188–1193. https://doi.org/10.1016/j.meatsci.2008.05.013Xiong, Y. L. (2017). The Storage and Preservation of Meat: I−Thermal Technologies. Lawrie´s Meat Science, 8, 205–230. https://doi.org/10.1016/B978-0-08-100694-8.00007-8Xiong, Y. L. (2017). The Storage and Preservation of Meat: I−Thermal Technologies. Lawrie´s Meat Science, 8, 205–230. https://doi.org/10.1016/B978-0-08-100694-8.00007-8Xu, Z. (2019). The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork. Meat Science, 152,1–7. https://doi.org/10.1016/j.meatsci.2019.02.003Xu, Z. (2019). The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork. Meat Science, 152,1–7. https://doi.org/10.1016/j.meatsci.2019.02.003

The authors declare that there are no conflicts of interest present.