Biomedical research of chopped meat products with complex additive«Maltovin»

Authors

  • Інна Олександрівна Літвінова Odessa National Academy of Food Technologies Kanatnaya 112, Odessa, Ukraine, 65039, Ukraine https://orcid.org/0000-0002-8776-709X
  • Оксана Миколаївна Савінок Odessa National Academy of Food Technologies Kanatnaya 112, Odessa, Ukraine, 65039, Ukraine https://orcid.org/0000-0002-4095-7267
  • Леонід Мойсейович Шафран State Enterprise Ukrainian Scientific and Research Institute of Transport Medicine Kanatnaya 92, Odessa, Ukraine, 65039, Ukraine https://orcid.org/0000-0001-9610-4266
  • Олена Володимирівна Третьякова State Enterprise Ukrainian Scientific and Research Institute of Transport Medicine Kanatnaya 92, Odessa, Ukraine, 65039, Ukraine https://orcid.org/0000-0002-4843-1729

DOI:

https://doi.org/10.15587/1729-4061.2014.23149

Keywords:

antioxidant, peroxidation, meat products, phenolic compounds, toxicological safety

Abstract

The results of biomedical research on the impact of additive «Maltovin » with antioxidant properties on the state of the antioxidant system of animals by biochemical parameters are given in the paper. The main objective of the research was to determine the toxicological safety of using chopped meat products with complex additive «Maltovin» for biological objects and solve the problem of improving the quality of meat products by increasing their resistance to oxidation processes. Subchronic administration of the additive “Maltovin” in chopped meat products, which have passed the preliminary heat treatment, to the diet of laboratory rats did not result in any statistically significant changes in indicators of morphometry, metabolism and overall functional state of experimental animals compared with the control group. There was no lag in the weight gain, structure indicators and ratio of blood cells, hemoglobin content in experimental animals, behind that of control animals. The activity of key enzymes of carbohydrate and protein metabolism changed insignificantly that proves the lack of the negative impact of additive and foods with it on the hepatorenal system. Safety of using the additive is also confirmed by indicators, characterizing preserving the balance between pro- and antioxidant systems (by indicators of MDA, DP, GR, G-6, FDG) of animals. Analysis of the obtained results showed that “Maltovin” can be used as an effective antioxidant additive, which promotes preserving the quality of meat products with significant fat content and does not affect the state of the main physiological systems.

Author Biographies

Інна Олександрівна Літвінова, Odessa National Academy of Food Technologies Kanatnaya 112, Odessa, Ukraine, 65039

Postgraduate

Department of Technology of meat, fish and seafood

Оксана Миколаївна Савінок, Odessa National Academy of Food Technologies Kanatnaya 112, Odessa, Ukraine, 65039

Assistant professor

Department of Technology of meat, fish and seafood

Леонід Мойсейович Шафран, State Enterprise Ukrainian Scientific and Research Institute of Transport Medicine Kanatnaya 92, Odessa, Ukraine, 65039

Dr. med. Sciences, Professor, Head of Department

Hygiene and Toxicology Department

Олена Володимирівна Третьякова, State Enterprise Ukrainian Scientific and Research Institute of Transport Medicine Kanatnaya 92, Odessa, Ukraine, 65039

Dr. Phyl., Leading Researcher

Laboratory of Industrial and  Environmental Toxicology

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2014-04-23

How to Cite

Літвінова, І. О., Савінок, О. М., Шафран, Л. М., & Третьякова, О. В. (2014). Biomedical research of chopped meat products with complex additive«Maltovin». Eastern-European Journal of Enterprise Technologies, 2(12(68), 90–95. https://doi.org/10.15587/1729-4061.2014.23149

Issue

Vol. 2 No. 12(68) (2014): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2014 Інна Олександрівна Літвінова, Оксана Миколаївна Савінок, Леонід Мойсейович Шафран, Олена Володимирівна Третьякова

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