Современные методы определения свежести мяса: мини-обзор

Современные методы определения свежести мяса: мини-обзор

Автор: Кулешова О.С., Тихонов С.Л., Тихонова Н.В., Шихалев С.В.

Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления @vestnik-esstu

Рубрика: Пищевые системы (биологические науки, технические науки)

Статья в выпуске: 4 (95), 2024 года.

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Оценка свежести скоропортящихся пищевых продуктов и продовольственного сырья, в частности мяса и мясопродуктов, является важным направлением исследований в области пищевых систем. В основных общепринятых методах определения свежести мяса используют органолептические, микробиологические и физико-химические показатели. Одним из точных методов оценки свежести мяса является анализ изменений, вызванных расщеплением аденозинтрифосфорной кислоты. Для количественного определения производных пурина в пищевых продуктах как одного из показателя свежести используют высокоточные методы, включая высокоэффективную жидкостную хроматографию, капиллярный электрофорез, чрезвычайно эффективную жидкостную хроматографию с массспектрометрией, газовую хроматографию с масс-спектрометрией, которые требуют дорогого оборудования, трудоемки и экономически нецелесообразны. Новым направлением в оценки свежести мяса является применение практических биосенсоров, позволяющих недорого и быстро обнаруживать низкие концентрации анализируемых веществ - показателей свежести продукта. Ключевым требованием является разработка оптимальной чувствительной поверхности, которая может стабилизировать молекулы биологического распознавания и должна быть сопряжена с физическими преобразователями, переводящими полученные данные биологического распознавания в количественный сигнал.

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Определение свежести мяса, биосенсоры, протеомика, инструментальные методы, показатели свежести мяса, гиперспектральные технологии

Короткий адрес: https://sciup.org/142243935

IDR: 142243935   |   DOI: 10.53980/24131997_2024_4_22

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