The estimation of effects of food crioprotectors on quality indicators of semi-fragrances

Keywords: cryoprotective action compositions, chopped semi-finished products, crystallization centers, deep freezing, water activity


A prerequisite for the preservation of quality indices of truncated semi-finished products after defrosting is compliance with the recommended conditions of refrigeration. However, it is not always possible to maintain high consumer properties of frozen semi-finished products, as the degree of destructive influence of low minus temperatures on muscle fibers of meat raw materials also depends on its quality. In world practice, the issue of the use of physico-chemical methods of treating biotechnological objects is often discussed with the use of substances of cryoprotective action. In order to stabilize the functional and technological properties of low-grade meat raw material and protect frozen brooded semifinished products from the negative influence of physico-chemical factors, protein-hydrocarbon compositions of cryoprotective action were developed. According to the results of the research, the use of Vepro 75 PSC, sodium caseinate and vegetable fiber (wheat, flax, plantain) as part of semi-finished products helps to obtain high quality products with stable consumer properties. Stabilizing effect of protein-polysaccharide mixtures ... in the model samples, the cutlet manifests itself in improving their consistency, increasing juicing and other quality indicators. The most effective composition of the complex cryoprotective protein-polysaccharide mixture containing the blood plasma protein, sodium caseinate, plantain fiber and flaxseed was determined in equal proportions. It was established that the use of developed cryoprotective complex mixtures in the model of meat minced meat systems in the amount of 2% reduces the cryoscopic temperature by 2.09–2.81 ºС, reduces the mass fraction of frozen moisture by 0.9% and increases the moisture content capable of 9.7–15.3%, in comparison with the control sample, which positively affects the quality indices of finished products. According to the results of the conducted research, it was found that the use of protein-carbohydrate compositions in the half-finished semifinished products can preserve the dense structure and succulence of the semi-finished products after 30 days of storage in the frozen state. It is confirmed that the mechanism of cryoprotective action of the developed protein-polysaccharide compositions is associated with a decrease in water activity, the formation of an amorphous structure within the product and a decrease in the number of crystallization centers.


Feiner, G. (2006). Meat products handbook. Practical science and technology. Boston, NY, Washington: CRC Press, Woodhead Publ.

Feiner, G. (2010). Meat products. Scientific bases, tech-nologies, practical recommendations. SPb.: Profes-sional.

Kasyanov, G.I., Kvasenkov, O.I., Syazin, I.E., & Kocher-ga, A.V. (2013). Innovative technologies of cryoprep-aration of agricultural raw materials. Monograph Krasnodar: Publishing House of the Federal State Administration of Education and Scienceof the High-er Educational Institution “KubSHTU”.

Kishenko, I.I., & Skоchko, O.I. (2017). Estimation of influence of substances of cryoprotective effect on quality indices of truncated semi-finished products. J. of Food industry, 21, 89‒94.

Kryzhova, Yu.P., Shevchenko, I.I., Morozova, M.A., & Kovalenko, S.V. (2017). Development of new products for the prevention of calcium deficiency. Scientific Messenger LNUVMB, 19(80), 48–51. doi: 10.15421/nvlvet8010.

Kutsakova, V.E., Baranenko, A.V., Burov, T.E., & Kre-menovskaya, M.I. (2011). Refrigeration technology of food products. Part III Biochemical and physico-chemical bases. SPb.: GIORD.

Pak, A.О., Yancheva, M.O., & Yakovleva, Yu.V. (2011). Influence of the composition of cryoprotective action on the amount of frozen moisture in meat-stuffed semi-finished products. Thematic collection of scien-tific papers Donetsk. Nats University of Economics and Trade them. M. Tugan-Baranovsky, 27, 281‒286.

Pasichniy, V.М., & Polumbryk, M.M. (2016). Collagen containing mixtures impact on sensory properties of chicken forcemeat systems. Scientific Messenger LNUVMBT named after S.Z. Gzhytskyj, 18, 2(68), 150–152. doi: 10.15421/nvlvet6831.

Pasichnyi, V.M., Marynin, A.I., Moroz, O.O., & Heredchuk, A.M. (2015). Development of combined protein-fat emulsions for sausage and semifinished products with poultry meat. Eastern-European Journal of Enterprise Technologies, 1, 6(73), 32–38. doi: 10.15587/1729-4061.2015.36232.

Paska, M., Drachuk, U., & Yancheva, M. (2017). Technological assessment of meat quality depending on physiological state. Scientific Messenger LNUVMB, 19(80), 8–12. doi: 10.15421/nvlvet8002.

Rogov, I.A. (2007). Chemistry of food. Book. 1 (Proteins: structure, functions, role in nutrition). M.: KolosS.

Salavatulin, R.M. (2005). Rational use of raw materials in sausage production. SPb.: ZAO Trading House Geord.

Semenova, A.A., Trifonov, M.P., & Kholodov, F.V. (2008). A new look at the production of frozen semi-finished products. J. of All about meat, 1, 34‒42.

Sharpe, A.A., Azarova, N.G., Yankovaya, E.D., & Bliznyuk, A.A. (2009). The effect of freezing on the functional and technological properties of meat sys-tems. J. of Food Science and Technology, 2(7), 12‒14.

Syazin, I.E., & Kasyanov, G.I. (2012). The phenomenon of cryoprocessing products. Monograph. Saarbrücken, Germany: Palmarium Academic Publishing.

Tsyhura, V.V., & Vinnikova, L.G. (2017). Extension of preservation terms for meat by increasing the stress resistance of pork. Scientific Messenger LNUVMB, 19(80), 115–118. doi: 10.15421/nvlvet8024.

Ukrainets, A., Pasichnyi, V., Shvedyuk, D., & Matsuk, Y. (2017). Investigation of proteolysis ability of functional destinated minced half-finished meat products. Scientific Messenger LNUVMBT named after S.Z. Gzhytskyj, 19(75), 129–133. doi: 10.15421/nvlvet7526.

Vinnikova, L.G., Glushkov, O.A., & Yankovaya, E.D. (2010). Estimation of quality of frozen meat semifin-ished products with cryoprotective additives. J. of Food Science and Technology, 2(11), 47‒48.

Abstract views: 42
PDF Downloads: 54
How to Cite
Skochko, O., Shevchenko, I., Polichuk, G., & Paska, M. (2018). The estimation of effects of food crioprotectors on quality indicators of semi-fragrances. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 20(90), 27-31.