Printer Friendly

Biotechnology of uncooked smoked meat products with biocorrective property.


The use of phytopreparations, water and alcohol infusions, wild growing herbs [1,2] and Far Eastern balms together with starter cultures [3-5] in the production of uncooked smoked sausages and whole muscle meat products allowed significantly modifying traditional principals of manufacturing these types of products, reducing technological cycle and improving organoleptic characteristics. Moreover, prerequisites to the transition of the process to a totally new level appeared--to developing therapeutic and functional uncooked smoked and uncooked cured meat products [6-10]--particularly, taking into account high social demand for corrective food for patients with chronic obstructive pulmonary disease (COPD) [11,12]. For this kind of patients, the aforesaid group of uncooked smoked pro ducts has been developed for eliminating protein-energy malnutrition and improving oxidative and immune status.

The results of chemical development studies of new types of uncooked smoked meat products using amino acids mix, hydrolysate of mussel, bacterial preparations and Far Eastern balms showed increase in the level of finished products' bioavailability [13,14]. Adding the aforesaid contents influences the quantitative content of free amino acids in finished uncooked smoked products, and the use of uncooked smoked meat products with biocorrective property in the complex treatment regimen for COPD patients gives positive effect: positive dynamics in changing clinical laboratory and anthropometric measures is observed.


As basic objects (control samples), uncooked smoked sausages and uncooked smoked hams were chosen for manufacturing using both beef and pork as well as broiler chicken breast fillet, adding bacterial preparations for activation of fermentation during the technological process [15-17].

Mixes of L-amino acids and hydrolysates of mussel and zosterin preparation were additionally added into test batches of meat products taking into account the medico-biological requirements for COPD patients [18-22].

Mixes of amino acids were obtained [23] by enzymic hydrolysis of mussel using crab collagenase. The composition of mussel hydrolysate is given in Table 1.

Zosterin is low methoxyl pectin extracted from the sea grass of Zosteraceae kind. It has high adsorptive, antidotic, antimutagenic, immunomodulating, antiallergenic and antibiotic properties [24-26]; it is produced by Biopreparat (Primorskiy region). It is recommended by Institute of Nutrition RAMS as nutritional supplement in therapeutic and special products [27-29].

Medico-biological tests of new types of uncooked smoked products enriched in mussel hydrolysates and zosterin were conducted involving groups of patient volunteers at the City Clinical Hospital in Vladivostok.

Results and Discussion

The results of chemical development studies of uncooked smoked sausages 'Sidimi' (a complex mix of mussel hydrolysate, zosterin and bacterial agent PBK-BR was added into the formulation) and uncooked smoked ham 'Yubileynaya' (with an addition of mussel hydrolysate and bacterial agent PB-MP) showed that the use of amino acids mix provides significant increase in the level of finished products' bioavailability. This is showed by the data (Table 2) characterizing quantitative content of essential amino acids in the composition of protein as well as by values of estimated and analytic indexes (Table 3) of degree of protein equivalence to human needs.

Taking into account special medico-biological significance of free amino acids in functional products, researchers estimated the degree of impact of L-amino acids mix (leucine, isoleucine, valine, arginine, lysine, threonine, tryptophane, histidine, alanine, proline, serine, glycine) together with bacterial agent PBK-BR on uncooked smoked sausages, as well as impact of hydrolysates of hydrobionts and starter culture PB-MP on the quantitative content of free amino acids in restructured ham products.

The data given in Table 4 show that content of free essential amino acids in test batches of products has increased by 215% at the average in comparison with the control, and that of nonessential amino acids by 120%. As individual amino acids are easily absorbed directly into blood flow, it can be supposed that the level of bioavailability in vivo of experimental types of products will be significantly higher than that of control samples [30-33].

Medico-biological tests of new types of uncooked smoked products enriched in mussel hydrolysates and zosterin conducted at the City Clinical Hospital in Vladivostok involving COPD patients at YY and YYY stages showed that the produced uncooked smoked products can be recommended to COPD patients for correction of protein-energy and oxidative status [34,35]. On the basis of integrated studies, new types of uncooked smoked meat products have been developed, and standard documentation has been approved: TC 9213-169-02067936-07 'Uncooked smoked sausage products,' TC 9213-170-0206793-07 'Uncooked smoked hams.'


[1.] Zharinov I, Gorlov IF, Nelepov YN, Sokolova NA (2007) Food Biotechnology: Research and Practice Solutions in AIC. Moscow: Vestnik of Russian Academy of Agricultural Sciences.

[2.] Tekutyeva LA (2006) Meat Products Manufacturing with the Use of Starter Cultures and Far Eastern Balms: Scientific Publication. Vladivostok: Publishing Office of PSEU.

[3.] Tekutyeva LA, Kostenko YG, Alyekhina LV, Sokolova NA, Zharinov AI (2000) Plant extracts impact on meat products quality. Meat Industry 3: 33-34.

[4.] Hammes WP (1990) Bacterial starter cultures in food production. Food Biotechnology 1(4): 383-397.

[5.] Honikel KO (2004) Von Fleisch zur Produkt: Reifen--Erhitzen--Zerkleinerung Salzen. Fleschwirtschaft 5: 228-234.

[6.] Lisitsin B, Lipatov NN, Kudryashov LS, Aleksakhina VA (2005) Meat Products Manufacturing based on Biotechnology. Moscow: VNIIMP.

[7.] Lisitsin B, Lipatov NN, Kudryashov LS, Aleksakhina VA, Tchernukha IM (2008) Theory and Practice of Meat Processing (2nd edition). Moscow: Editorial Service.

[8.] Lutz W, Stolle A (1994) Rohwurstherstellung hohere Produktqualitat durch Verwendung von Laktose. Fleischwirtschaft 8: 849-854.

[9.] Berry BW, Bigner-George ME, Eastridge JS (1999) Hot. Processing and grind size affect properties of cooked beef patties. Meat Science 53(3): 37-43.

[10.] Erl M, Erl R, Anderson A (2004) Food Products Development. Saint- Petersburg: Professiya.

[11.] Pozniyakovskiy VM (2007) Hygienic Bases of Food, Quality and Safety of Food Products (5th edition, revised and enlarged). Novosibirsk: Publishing Office of Sibirskiy University.

[12.] Nevzorova VA, Kalenik (Motkina) EV, Mokshina MV, Shestakova NV (2004) Cytokine profile of blood serum of patients with COPD and bronchial asthma of severe acute. Abstracts of 14-th National Congress on respiratory organs diseases. Moscow.

[13.] Motkina EV. Vascular endothelium function state of patients with chronic obstructive pulmonary disease and bronchial asthma of severe acute: thesis of Ph. D. (14.00.43)/Motkina Elena Viktorovna; [Vladivostok State Medical University].

[14.] Skhurikhin IM, Tutelyan VA (2002) Chemical Composition of Russian Food Products: Reference Book. Moscow: DeLi print.

[15.] Turkina MY, Petcherina TV (2007) Zosterin--a new sorbent for efferent therapy. Efferent Therapy 13(4): 39-44.

[16.] Fatjanov YV, Aleinikov AK, Ostrovski YB (1991) Modeling the process of sausage drying. In 37th International Congress of Meat Science and Technology, September 1-6, 1991, Kulmbach, Germany, p. 109.

[17.] Nefedova NV, Artamonova MP, Pomikov AN (2003) Studying functional properties of sausages with starter cultures. Meat Industry 11: 48-49.

[18.] Nefedova NV, Seregin IG (2003) Biological methods of reducing bacterial contamination of minced meat for sausage products. Meat Industry 10: 48-51.

[19.] Rogov AIZ, Voyakina MP (2008) Chemistry of Food. Principals of Meat Products Quality Formation. Saint-Petersburg: Publishing Office of RDSA.

[20.] Lisitsin NNL, Kudryashov LS, Aleksakhina VA (2005) Meat Products Manufacturing on the Basis of Biotechnology. Moscow: VNIIMP.

[21.] Loyenko YN, et al. (1991) All Union conference "Biologically active substances of hydrobionts--new medical, medical and preventive, and technical preparations", September 23-27, 1991/Pacific Research Institute of Fishing Industry and Oceanography (TINRO). BnaguBocroK. 1991.

[22.] Kalenik TK, Nevzorova VA, Tekutyeva LA, Son OM, Motkina EV (2009) Substantiation and use of complex of biologically active ingredients of marine genesis in uncooked smoked meat products biotechnology. News of Higher Educational Institutions. Food Technology 5-6: 34-36.

[23.] TC 9283-061-02698170-04 "Hydrolysates of commercial species hydrobionts".

[24.] Shestopalov E, Butrov AV. Amino acids solutions in parenteral nutririon. http://

[25.] Yelyakov GB, Kozlovskaya EP, Rasskazov VA, Stonik VA. Nutritional supplements and medical preparations based on natural compounds from oceanic, plant and mariculture raw material. data/1701.htm

[26.] Philips GO, Williams PA (2006) Reference Book on Hydrocolloids. Translated under the editorship of Kotchetkova AA, Sarafanova LA. Saint-Petersburg: GIORD.

[27.] Loyenko YN, Artyukhov AA, Kozlovskaya EP, Miroshnitchenko VA, Yelyakov GB (1997) Zosterin. Vladivostok: Dalnauka.

[28.] MacKenna BM (2008) Structure and Texture of Food Products. Products of Emulsion Nature. Translated under the Scientific Editorship of Ph. D., associate professor Bazarnova YG. Saint-Petersburg: Professiya.

[29.] Loyenko YN, Ovodova RG, Artyukhov AA, Kovalyev VV (1987) Polysaccharide zosterin impact on immunobiological responsiveness of intact organism. In Scientific Conference on Topical Issues of Immunology: Thesis Vladivostok, 1987.

[30.] Lisitsin AB, Lipatov NN, Kudryashov LS, Aleksakhina VA, Tchernukha IM (2008) Theory and Practice of Meat Processing. Under the General Edition of Lisitsin AB (2nd edition). Moscow: Editorial Service.

[31.] Kalenik TK, Motavkina NS (2000) Molecular Bases of Food Biostimulators Technology. Monograph. Publishing Office of FESAEM.

[32.] Kudriyashova AA (2000) Secrets of Good Health and Active Ageing. Moscow: Pischepromizdat.

[33.] Son OM, Kalenik TK, Tekutyeva LA (2009) Development of Enriched Uncooked Smoked Meat Products Biotechnology. Innovative Technologies in Food Industry: Collection of Thesis of All-Russian Conference with International Participation. Samara, 2009, pp. 78-79.

[34.] Wang J, Sun N, Zhou C, Zhou X, Lu J, et al. (2013) Food Proteins from Different Allergen Families Sensitize Balb/c Mice to Family-Specific Immune Responses. Journal of Immuntoxicology 11(2): 172-179.

[35.] Sun N, Zhou C, Pu Q, Wang J, Huang K, et al. (2013) Allergic reactions compared between BN and wistar rats after oral exposure to ovalbumin. Journal of Immunotoxicology 10(1): 67-74.

Lyudmila Aleksandrovna Tekutyeva *, Oksana Mikhailovna Son, Natalya Viktorovna Situn

Merchandizing and Goods Examination Department, Far Eastern Federal University, 8 Suhanova St., Vladivostok 690950, Russia

* Corresponding author: Tekutyeva LA, Merchandizing and Goods Examination Department, Far Eastern Federal University, 8 Suhanova St., Vladivostok 690950, Russia

Received: May 17, 2015; Accepted: June 26, 2015; Published: Aug 9, 2015
Table 1: Chemical composition of mussel hydrolysate

Assay                       %

Water                     80-85
Sodium chloride            2-5
Peptides, amino acids     10-15
Carbohydrates              3-5
Lipids                  0.04-0.07
Micro-, macroelements     0.06

Micro-, macroelements
composition               mg/%

Phosphorous                145

Calcium                    45

Iron                       18

Silicon                    15

Zinc                       4.5

Strontium                  1.5

Manganese                  1.5

Copper                     0.7

Titanium                   0.3
Iodine                     0.15
Nickel                     0.1
Barium                     0.07
Cobalt                     0.03
Argentum                   0.003

Amino acids
composition               mg/%

Glutamic acid             38.1
Aspartic acid             27.6
Lysine                    16.6
Arginine                  13.9
Glycine                   13.4
Leucine                   11.1
Proline                   10.9
Alanine                   10.2
Threonine                  9.6
Serine                     9.5
Valine                     9.2
Isoleucine                 8.7
Phenylalanine              8.5
Tyrosine                   6.5
Methionine                 5.0
Histidine                  4.5
Cystine                    2.1
OH-Lysine                  0.6
Ornithine                  0.3
Tryptophane                3.2
Taurine                    7.4

Table 2: Amino acids composition of produced uncooked smoked products

Amino acids, g/100          Uncooked smoked products  Standard
g of protein                                          FAO/WHO

                           Sausage         Ham
                           'Sidimi'   'Yubileynaya'

Isoleucine                   4.77         4.72          4.0
Leucine                      7.81         7.69          7.0
Lysine                       8.86         8.28          5.5
Methionine + cystine         3.4          4.16          3.5
Phenylalanine + tyrosine     7.18         7.02          6.0
Threonine                    4.52         4.38          4.0
Tryptophane                  1.24         1.0           1.0
Valine                       5.79         5.62          5.0
Amount of essential         43.57         42.87         36.0
amino acids

Table 3: Bioavailability of protein

Indexes of protein                       Uncooked smoked products

bioavailability                  Sausage 'Sidimi'   Ham 'Yubileynaya'

Minimum score, [C.sub.min], %          97.0               100.0
Utility index, U                      0.812               0.846
Comparable excess index, G             9.00                6.81

Table 4: Content of free amino acids in uncooked smoked meat products

Amino acids                 Amino acids content, mg/100 g of product

                                   Uncooked smoked products

                           Sausage 'Sidimi'       Ham 'Yubileynaya'

                       Control    Experiment   Control    Experiment

Essential amino acids:

Valine                  1,282       6,543       1,346       6,155
Isoleucine              1,593       4,330       1,486       4,072
Leucine                 3,493       8,719       4,139       8,250
Lysine                  1,824       9,830       1,942       7,171
Methionine + cystine    1,194       2,543       1,087       2,547
Threonine               1,148       5,400       1,167       5,012
Tryptophane              54.5        398         61.2        387
Phenylalanine +         1,422       3,613       1,536       3,595
Amount of essential    12,010.5     41,376     12,764.2     37,189
  amino acids

Nonessential amino acids:

Alanine                 5,647       12,286      5,869       14,706
Arginine                 328         469         295         218
Aspartic acid            395        4,065        468        3,433
Histidine                511        2,932        498        2,540
Glycine                 1,449       6,858       1,657       6,270
Glutamic acid           10,415      10,707      10,764      12,801
Proline                  769        6,079        783        5,078
Serine                  1,560       6,035       1,679       5,781
Amount of               21,074      49,431      22,013      50,827
  amino acids
Total amount of        33,084.5     90,807     34,777.2     88,016
  amino acids

Note: Control samples didn't contain amino acids mix.
COPYRIGHT 2015 HATASO Enterprises, LLC
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2015 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Research Article
Author:Tekutyeva, Lyudmila Aleksandrovna; Son, Oksana Mikhailovna; Situn, Natalya Viktorovna
Publication:Biology and Medicine
Article Type:Report
Date:Jul 1, 2015
Previous Article:Dynamics of changes in performance indicators in the application of physical rehabilitation to students with flaccid paresis.
Next Article:Multidimensional phase-space analysis in assessing the health of patients with hypertensive disease in the north of Russia.

Terms of use | Privacy policy | Copyright © 2018 Farlex, Inc. | Feedback | For webmasters