Increasing the efficiency of use, extending the freshness and ensuring the safety of animal raw materials, on the basis of "green chemistry" technological and ecological methods

• Published in: Animal biology & animal husbandry Vol. 9; no. 1; pp. 37 - 44
• Main Authors: Suvorov, Oleg A, Decheva, Ekaterina I, Shikova, Irina D, Pugachev, Igor O, Khramtsov, Maxim A, Voyno, Lyudmila I, Ruban, Natalya V
• Format: Journal Article
• Language: English
• Published: Cluj-Napoca Bioflux SRL 01.06.2017
• Subjects: Aerobic microorganisms; Anaerobic microorganisms; Beef; Disinfection & disinfectants; Efficiency; Food industry; Food products; Green chemistry; Meat; Methods; Microorganisms; Nutrition; Odor; Olfaction; Poultry; Proteins; Quality; Raw materials
• ISSN: 2066-7612; 2067-6344

The study has explored the theoretical foundations and conducted a number of experiments related to the methods and possibilities of using Electro-Chemical Activation (ECA) technology of aqueous solutions in the food industry. The purpose of the study has been to establish the degree of efficiency and identify ways to improve the technology to extend the freshness of raw materials of animal origin. To achieve this purpose, technical and technological methods have been developed in order to increase the efficiency of the use of food raw materials of animal origin using ECA solutions. Beef and poultry meat have been chosen as the study raw materials. A series of experiments has been aimed at establishing a rational treatment regime (treatment method, processing time and presumed storage) and checking the effectiveness of the ECA solutions action on a colony of Mesophilic Aerobic and Facultative Anaerobic Microorganisms, as well as the effect on the organoleptic (color, odor, consistency) and physical and chemical (freshness) meat properties during the experiment and for extended storage for 7 days with the results daily measurement. As the study result, it has been found that the ECA solution is an effective and economically profitable preparation for use with the purpose of the freshness prolonging of raw materials of animal origin. It has been shown that the main drawbacks of modern processing methods, such as discoloration, taste, smell and high cost of equipment are absent in the technology of processing with electrochemically activated solutions. Positive results have been found in microbiological, organoleptic, physicochemical analysis.