Abstract

Introduction. Fluorescence is one of the most promising methods of food quality tests. Fluorescein disodium salt is used as a means of diagnostics in medicine and food production. In particular, fluorophore can determine the ripening stage of boneless turkey meat during brining by defining the penetration depth of the brine. Study objects and methods. The present research featured samples of brined turkey breast and thigh meat. The experiment was based on standard research methods, e.g. macro- and microscopy, statistical method, etc. It also included an original fluorescence method for determining the penetration depth of sodium chloride brine into turkey muscles. Results and discussion. The experimental brine consisted of food salt, white sugar, water, and fluorescein disodium salt, while brine without fluorophore served as control. Regardless of sodium chloride concentration, the changes in the ripening depth of the turkey breast samples were 8 times lower after 5 min, 3 times – after 12 h, and 4 times after 24 h. Complete ripening occurred after 36 h, which was confirmed by visual and fluorophore measurements. The thigh meat samples showed a smaller area of sodium chloride penetration: 8 times lower – after 5 min, 2 times – after 12 and 24 h. Complete salting was also registered after 36 h of brining. Conclusion. The fluorescence method proved quite effective in determining the ripening of boneless turkey parts meat.

Keywords

Brine, meat, fluorescence, fluorophore, analysis

REFERENCES

1. Buyarov AV, Buyarov VS. The role of the poultry industry in ensuring food security in Russia. Vestnik of Kursk State Agricultural Academy. 2020;(7):84–95. (In Russ.).
2. Stefanova IL, Kulishev BV, Shakhnazarova LV, Timoshenko NV. Turkey in the products of specialized nutrition. Meat Industry. 2019;(3):37–39. (In Russ.).
3. Nasonova VV, Tunieva EK, Motovilina AA, Mileenkova EV. Turkey meat: production, composition and properties. Meat Industry. 2019;(11):36–40. (In Russ.).
4. Melro E, Antunes F, Cruz I, Ramos PE, Carvalho F, Alves L. Morphological, textural and physico-chemical characterization of processed meat products during their shelf life. Food Structure. 2020;26. https://doi.org/10.1016/j.foostr.2020.100164.
5. Potipaeva NN, Myshalova OM, Lyutina AS. Ham products from turkey meat. Meat Industry. 2019;(10):18–20. (In Russ.).
6. Moiseeva NS, Motovilov OK. Quality and safety indicators development of smoked and baked turkey meat product. Food Industry. 2020;5(1):44–49. (In Russ.). https://doi.org/10.29141/2500-1922-2020-5-1-5.
7. Myshalova OM, Gurinovich GV, Patrakova IS, Seregin SA. Improving the salting technology for fermented maral meat products. Food Processing: Techniques and Technology. 2018;48(4):66–72. (In Russ.). https://doi.org/10.21603/2074-9414-2018-4-66-72.
8. Prokopenko IA. The intensification of the process of salting poultry meat using highhydrostatic pressure. Poultry and Poultry Processing. 2019;(4):23–25. (In Russ.). https://doi.org/10.30975/2073-4999-2019-21-4-23-25.
9. Yalçin MY, Şeker M. Effect of salt and moisture content reduction on physical and microbiological properties of salted, pressed and freeze dried turkey meat. LWT – Food Science and Technology. 2016;68:153–159. https://doi.org/10.1016/j.lwt.2015.12.032.
10. Potoroko IYu, Tsirulnichenko LA. Analysis of kinetic regularities of poultry curing with the use of cavitating active liquid media. Bulletin of the South Ural State University. Series: Food and Biotechnology. 2014;2(3):21–28. (In Russ.).
11. Gao G, Turshatov A, Howard IA, Busko D, Joseph R, Hudry D, et al. Up-conversion fluorescent labels for plastic recycling: A review. Advanced Sustainable Systems. 2017;1(5). https://doi.org/10.1002/adsu.201600033.
12. Woidasky J, Sander I, Schau A, Moesslein J, Wendler P, Wacker D, et al. Inorganic fluorescent marker materials for identification of post-consumer plastic packaging. Resources, Conservation and Recycling. 2020;161. https://doi.org/10.1016/j.resconrec.2020.104976.
13. Yu W, Yu X, Han X, Wang S, Chen Z, Zhai H. A simple and highly sensitive masking fluorescence detection system for capillary array electrophoresis and its application to food and medicine analysis. Journal of Chromatography A. 2020;1620. https://doi.org/10.1016/j.chroma.2020.460968.
14. Liu R, Zhang Y, Ali S, Haruna SA, He P, Li H, et al. Development of a fluorescence aptasensor for rapid and sensitive detection of Listeria monocytogenes in food. Food Control. 2021;122. https://doi.org/10.1016/j.foodcont.2020.107808.
15. Monago-Maraña O, Guzmán-Becerra M, Muñoz de la Peña A, Galeano-Díaz T. Determination of pungency in spicy food by means of excitation-emission fluorescence coupled with second-order chemometric calibration. Journal of Food Composition and Analysis. 2018;67:10–18. https://doi.org/10.1016/j.jfca.2017.12.031.
16. Tümay SO, Şanko V, Demirbas E, Şenocak A. Fluorescence determination of trace level of cadmium with pyrene modified nanocrystalline cellulose in food and soil samples. Food and Chemical Toxicology. 2020;146. https://doi.org/10.1016/j.fct.2020.111847.
17. Cooksey CJ. Quirks of dye nomenclature. 9. Fluorescein. Biotechnic and Histochemistry. 2017;92(7):506–512. https://doi.org/10.1080/10520295.2017.1359751.
18. Zhang Y-Q, Wu X-H, Mao S, Tao W-Q, Li Z. Highly luminescent sensing for nitrofurans and tetracyclines in water based on zeolitic imidazolate framework-8 incorporated with dyes. Talanta. 2019;204:344–352. https://doi.org/10.1016/j.talanta.2019.06.019.
19. Garrett AR, Weagel EG, Martinez AD, Heaton M, Robison RA, O’Neill KL. A novel method for predicting antioxidant activity based on amino acid structure. Food Chemistry. 2014;158:490–496. https://doi.org/10.1016/j.foodchem.2014.02.102.
20. Romero-Díez R, Matos M, Rodrigues L, Bronze MR, Rodríguez-Rojo S, Cocero MJ, et al. Microwave and ultrasound pre-treatments to enhance anthocyanins extraction from different wine lees. Food Chemistry. 2019;272:258–266. https://doi.org/10.1016/j.foodchem.2018.08.016.