Жирнокислотний склад м’яса забійних тварин за оброблення мийно-дезінфікуючими засобами

Abstract

За виробництва та обігу безпечного та якісного м’яса забійних тварин необхідно здійснювати державними інспекторами ветеринарної медицини ризик-орієнтований контроль за виявленням мийно-дезінфікуючих засобів внаслідок порушення умов та термінів реалізації при використанні запатентованих експресних методик, які мають достовірність до 99,9 %. Дослідженнями встановлено жирнокислотний склад м’яса забійних тварин різних якостей, зокрема за оброблення мийно-дезінфікуючими засобами, за вмістом НЖК, ННЖК, співвідношеннями ННЖК/НЖК, Σ ω-6/Σ ω-3, цис- і трансізомерів жирних кислот та індексом м’якості.

During the production and circulation of safe and high-quality meat of slaughtered animals, state veterinary inspectors must carry out risk-oriented control over the detection of detergents and disinfectants due to violation of terms and conditions using patented express methods with a reliability of up to 99.9 %. Studies have shown the fatty acid composition of the meat of slaughtered animals of various qualities, including treatment with detergents and disinfectants. It was found that the content of saturated fatty acids in beef of dubious freshness increased by 2.12 %, and during the treatment of beef with solutions of formaldehyde (10 %) and chlorine decreased by 6.76 % and 4.63 %, respectively; in pork of dubious freshness, and treated with a solution of hydrogen peroxide (5 %) and detergents and disinfectants probably increased (p≤0,001) by 5.82 %, 9.11 % and 10.53 %; in mutton of dubious freshness and treated with a solution of potassium permanganate (5 %) was probably (p≤0,001) reduced by 9.76 % and 2.11 %; in goat meat of questionable freshness and treated with acetic acid solution (10 %) was probably (p≤0.001) increased by 3.10 % and 6.44 % compared to the control (fresh meat). The content of unsaturated fatty acids in beef of dubious freshness was slightly reduced by 2.30 % (p≤0.001), and in beef treated with formaldehyde and chlorine solutions slightly increased by 7.32 % (p≤0.001) and 5.01 % (p≤0.001), respectively; in pork of questionable freshness and questionable freshness treated with a solution of hydrogen peroxide (5 %) and detergents and disinfectants, it probably decreased (p≤0.001) by 4.42 %, 6.92 % and 8.00 %, respectively; in mutton of dubious freshness and treated with a solution of potassium permanganate (5 %) was probably (p≤0,001) increased by 11.82 % and 2.56 %, respectively; in goat meat of questionable freshness and treated with acetic acid solution (10 %) was probably (p≤0.001) reduced by 3.27 % and 6.81 % compared to the control (fresh meat). The ratio of UFA/SFA in beef of questionable freshness was lower by 4.33 %, in beef treated with solutions of formaldehyde (10 %) and chlorine was higher by 15.05 and 10.08 %, and the ratio Σ ω-6/Σ ω-3 decreased in beef of dubious freshness by 31.45 % (p≤0.001), in beef treated with chlorine solution by 19.65 % (p≤0.001), and in beef treated with formaldehyde solution (10 %) increased by 31.91% (p≤0.001); UFA/SFA in pork of doubtful freshness, doubtful freshness treated with hydrogen peroxide solution (5 %) and detergents and disinfectants significantly decreased (p≤0.001) by 9.65 %, 14.67 % and 16.79 %, and the ratio Σω-6/Σω-3 decreased (p≤0,001) in the studied samples of pork of different quality by 72.45 %, 26.93 % and 39.49 %; UFA/SFA in mutton of questionable freshness and treated with potassium permanganate solution (5 %) increased by 23.80 % (p≤0.001) and 4.72 %, (p≤0.001), and the ratio Σ ω-6/Σ ω-3 decreased by 0.07 % and 13.52 % (p≤0.001); UFA/SFA in goat meat of doubtful freshness and treated with acetic acid solution (10 %) was reduced (p≤0.001) by 6.32 % and 12.63 %, and the ratio of Σω-6/Σω-3 in goat meat of doubtful freshness increased by 50.33 % (p≤0.001), and in goat meat treated with acetic acid solution (10 %) ‒ decreased by 26.42 % (p≤0.001) in the studied samples, and compared to the control. The softness index in beef of dubious freshness was slightly increased ‒ 0.681±0.015, but with a softened effect on the meat of chemical reagents solutions of formaldehyde (10 %) and chlorine, this figure increased by 1.08 times (0.731±0.017) and 1.05 times (0.715±0.016); in pork of dubious freshness decreased slightly ‒ 0.864±0.007, and in pork treated with a solution of hydrogen peroxide (5 %) and detergents and disinfectants was probably reduced (p≤0.001) 1.05 times (0.831±0.006) and 1.16 times (0.752±0.005); in mutton of dubious freshness slightly increased by 1.10 times (0.803±0.005) (p≤0.001), and in mutton treated with a solution of potassium permanganate (5 %) decreased by 1.03 times (0.710±0.005) (p≤0.001) due to the tanning and drying action of potassium permanganate; in goat meat of dubious freshness and treated with a solution of acetic acid (10 %) decreased 1.09 times (0.792±0.003) and 1.07 times (0.811±0.006) due to the oxidizing effect of acetic acid on muscle tissue.