Using synchronous thermal analysis instrument to identify number of cycles of fish refrigeration

Mateyeva, A. E.; Шахов, С. В.; Саранов, И. А.; Глотова, И. А.; Peregonchaya, O. V.; Gruzdov, P. V.; Molokanova, L. V.

doi:10.1088/1742-6596/1118/1/012025

Cited by 2 publications

(3 citation statements)

References 9 publications

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“…The DSC analysis curves showed that the object of study loses the amount of bound moisture with each freezing-thawing cycle, which is illustrated by a decrease in the specific heat of thawing [17], [21].…”

Section: Resultsmentioning

confidence: 99%

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Development of a laboratory method for determination of the quality and freshness of frozen poultry meat

Shalginbaeyv

Uazhanova

Mateyeva

2022

Potr. S. J. F. Sci.

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Traceability of poultry meat quality imported into Kazakhstan is an urgent task. To increase their benefits, some suppliers resort to falsification – they misrepresent thawed meat for chilled raw materials or carry out several cycles of freezing-thawing meat. The objective of these studies is to develop reliable methods for determining the quality and freshness of frozen natural semi-finished poultry meat, including the number of cycles of freezing and thawing meat. Dressed broiler chickens developed by the manufacturer from the Russian Federation using gas and electric stunning of poultry were selected as the research objects. A synchronous analysis device was used for thermal analysis in the heating-cooling process. Histomorphological studies were carried out on a microscope with an eyepiece magnification of x7. Histological examination revealed alterations in the structure of re-frozen and thawing lean tissue. The differential scanning calorimetry (DSC) analysis showed that the specific heat of thawing broiler fillets stunned by electric current during the first thawing is 218.8 J/g, at the second 209.5 J/g, and the third 201.4 J/g, and the specific heat of thawing broiler fillets stunned by gas during the first thawing is 176.5 J/g, at the second 171.9 J/g, and the third 162.6 J/g. Samples of broiler fillets stunned by electric current lost about 2.5% at each thawing stage, and with gas stunning 3% of moisture. The obtained results and research methods can be used to establish the falsification of the thermal state of broiler chicken meat by its undeclared freezing-thawing.

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Section: Resultsmentioning

confidence: 99%

“…Histomorphology research methods were carried out according to GOST 19496-2013 [12]. The thermal analysis method was used to determine the forms of moisture-binding in raw materials [21].…”

Section: Laboratory Methodsmentioning

confidence: 99%

Development of a laboratory method for determination of the quality and freshness of frozen poultry meat

Shalginbaeyv

Uazhanova

Mateyeva

2022

Potr. S. J. F. Sci.

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“…At the same these processes were not critical. Consequently, the use of chemical sensors allowed recording early signs of changes in the organoleptic parameters of tilapia meat during storage [10].…”

Section: Discussionmentioning

confidence: 99%

Difference in the composition of the volatile odor fraction of tilapia meat samples grown under aquaculture conditions in Russia and China

Соколов

Dvoryaninova²,

Solovyova³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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China is one of the leading suppliers of fish and seafood to Russia. A strong example is tilapia fish. This relatively inexpensive fish, due to the small amount of its cultivation in the Russian Federation, is completely imported from China. However, at present, the lack of an adequate level of control over the movement of raw materials through production chains and their processing at Chinese enterprises, the import of tilapia is temporarily stopped. In this regard, a comparative assessment of the quality of tilapia grown under aquaculture conditions in Russia and China at all stages of industrial processing is relevant. In order to assess the quality of fish raw materials, a multisensory system “electronic nose” was used, which is based on a multilevel neural semiotic model that describes the mechanism of the human olfactory bulb. The use of chemical sensors allowed recording early signs of changes in the organoleptic parameters of tilapia meat. The studies showed that the meat of tilapia grown in Russia is subject to less destruction during storage at a temperature of 4 ° C than meat of tilapia grown under the agricultural conditions in China.

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Using synchronous thermal analysis instrument to identify number of cycles of fish refrigeration

Cited by 2 publications

References 9 publications

Development of a laboratory method for determination of the quality and freshness of frozen poultry meat

Development of a laboratory method for determination of the quality and freshness of frozen poultry meat

Difference in the composition of the volatile odor fraction of tilapia meat samples grown under aquaculture conditions in Russia and China

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