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Ecological Systems and Devices Annotation << Back
Ecology of food: intercoupling of a quality cheeses of animal origin and products on its base with contents level of free amino acid and biogenic amines |
Yusupov E.V., Bershova T.M., Kuznetsov А.V., Neklyudov A.D., Ivankin A.N.
It is conducted the critical systematization of methods of evaluation of quality of food-stuffs of animal origin and is shown that contents of biogenic amines can serve a reliable quantitative parameter for determination of freshness of products. The process of formation of biogenic amines: histamine, cadaverine, touramine and free amino acids in products of animal origin depending on it’s composition and conditions of keeping was investigated, and confirmed possibility the chromatographic identifications of forming of cadaverine , amount of which at keeping of food product increased in 3…10 once. The safe level of contents of cadaverine for the pig and beef tissue forms was accordingly 6 and 25 mg/kg, while respective level >14,5 and >50 mg/kg, these allows give a conclusion on impracticability cheeses. Conducted studies allow to use the cadaverine as «signal» materials for the evaluation of quality cheeses of animal origin and identifications its biochemical condition. Key words: biogenic amines; food amino acids; ecology of food.
E-mail: aivankin@inbox.ru |
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