FIELD: meat industry; methods of estimation of freshness of meat products both in laboratories and at production plants.
SUBSTANCE: proposed method includes selection of sample followed by grinding this sample, extraction, centrifuging, boiling-off, chromatographic separation in chambers filled with mixture of acetone and concentrated ammonia at ratio of 18:3, dyeing, determination of concentration of biogenic amines by means of computer program Scion Image of treatment of data of thin-layer chromatography and relating the definite concentration to definite degree of freshness of meat products. Concentration of biogenic amines is determined on basis of concentration of cadaverine (their example).
EFFECT: facilitated procedure; reduced labor consumption; enhanced accuracy.
2 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD TO PROLONGING SHELF LIFE OF COOKED SAUSAGES (VERSIONS) | 2015 |
|
RU2579216C1 |
| METHOD FOR DETERMINATION OF SPECIES IDENTITY, FRESHNESS AND THERMAL CONDITION OF MEAT RAW MATERIAL | 2011 |
|
RU2492470C1 |
| METHOD FOR EXPRESS ANALYSIS OF FRESHNESS OF MEAT FOOD AND PHOTOLUMINESCENT ANALYSER DEVICE FOR IMPLEMENTATION THEREOF | 2021 |
|
RU2768698C1 |
| METHOD OF DETERMINING NONVOLATILE BIOGENIC AMINES IN FOOD PRODUCTS | 0 |
|
SU1364987A1 |
| METHOD OF DETERMINING FRESHNESS DEGREE OF CATTLE, POULTRY AND FISH MEAT | 0 |
|
SU1741066A1 |
| METHOD FOR DETERMINING THE FRESHNESS OF MEAT, FISH OR DAIRY PRODUCTS AND A DEVICE FOR ITS IMPLEMENTATION | 2021 |
|
RU2756532C1 |
| BACTERIAL PREPARATE FOR PRODUCTION OF FERMENTED MANUFACTURED MEAT AND FOR BIOTRANSFORMATION OF MEAT RAW MATERIAL | 2007 |
|
RU2367685C1 |
| METHOD OF DIFFERENTIAL DIAGNOSIS OF GAS GANGRENE PATHOGEN | 0 |
|
SU1824446A1 |
| METHOD OF EXTENDING STORAGE LIFE OF COOLED MEAT WITH ITS DFD QUALITIES | 2007 |
|
RU2350229C1 |
| METHOD FOR QUANTITATIVE DETERMINATION OF N-NITROSAMINES: N-DIMETHYLNITROSAMINE, N-METHYLETHYLNITROSAMINE, N-DIETHYLNITROSAMINE, N-DIBUTYLNITROSAMINE, N-DIPROPYLNITROSOAMINE, N-PIPERIDINE NITROSAMINE, N-PYRROLIDINE NITROSAMINE, N-MORPHOLIN NITROSAMINE, N-DIPHENYL NITROSAMINE, IN SAMPLES OF SMOKED MEAT PRODUCTS USING A METHOD OF CHROMATOGRAPHY-MASS SPECTROMETRY | 2017 |
|
RU2657822C1 |
