Theoretical justification of denitrification properties of activated liquids in meat products production.

The main factors influencing the processes of forming and stabilizing meat products color characteristics were established. They are technological conditions of meat salting, formulation, physical and chemical properties of brines and thermal treatment parameters. There was noted the possibility of reinforcement regulation of color forming process by achieving the optimum in physical and chemical properties of brine multicomponents compositions (pH and redox potential) that are used for raw meat salting, as well astechnological methods of salting process intensification by using raw stuff mechanical treatment. The most promising method of non-chemical regulation of reducing condition in meat systems is the usage of activated liquid systems. Such types of liquids are produced by electrochemical activation. During research work, the rating of oxymyoglobin and nitrozomyoglobin molecules stability in different conditions was studied by using molecular modeling and quantum-chemical analysis methods. Theoretical study of oxymyoglobin and nitrozomyoglobin properties was conducted by means of molecular modeling method in special program HyperChem Professional 7.1. To define electrostatic potential distribution in oxymyoglobin and nitrozomyoglobin molecules, the calculation of partial charges in isolated heme-fragment of protein was carried out with the help of ZINDO/1 method. There was examined a possibility of activated liquid systems, with the level of pH=10,5-11,2 and negative level of redox-potential used for favourable conditions creation in the process of color forming in muscular tissue of meat with introducing nitrite sodium. There was noted a possibility of nitrite remains reduction in meat products due to intensification of nitrite sodium transformation into nitric oxide and nitrozomyoglobin stabilization and improving the conditions of color preservation during meat products storage life. It is predicted that using electrochemical activated brines after their cavitational disintegration will intensify the color forming processes in meat products. In addition, the intensive dissociation of nitrite sodium under cavitational treatment will contribute to its introducing in color forming reaction in the main quantity and reducing its remains in meat products. The same effect makes it possible to improve the safety of meat products. The realization of meat salting process under vacuum gauge and raw meat mechanical treatment by tumbling allows to exclude the possibility of oxidation changes and to avoid degradation of meat colorants.

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