Dynamics of amino acid composition of pork with quality defects during storage

Abstract

Meat is a key source of complete protein, whose nutritional and biological value is determined by the content of essential and non-essential amino acids. This is influenced by numerous factors, including storage conditions. One of the methods of increasing shelf life is low—temperature canning - cooling and freezing at certain temperature and humidity parameters, which helps preserve the structure of tissues and partially slow down autolysis, but leads to a transformation of safety indicators, nutritional value and amino acid profile. The aim of the study was to analyze the dynamics of the amino acid composition of pork of different quality categories depending on the temperature and humidity conditions of storage. The research was conducted in stages on the basis of the Educational and Research Center for Food and Animal Feed Expertise of the St. Petersburg State University of Veterinary Medicine. 102 pork samples were used as objects (17 samples each with defects of PSE, DFD, RSE, RFN, PFN and without defects). The analysis of the dynamics of the content of essential and non-essential amino acids in pork with various defects during storage revealed the dependence of their quantity on the type of defect and the duration of storage. The most significant fluctuations in the content of essential amino acids were established on the 5th, 6th, 8th, 10th and 12th days of storage, and for non-essential amino acids - on the 3rd, 7th and 11th. The results obtained, reflecting the patterns of changes in the amino acid profile of pork with qualitative defects at a temperature of -1°C and a relative humidity of 85%, are of key importance for optimizing technological processes.