INTRODUCTION
The socio-technological development of meat
industry pursues two main goals. First, meat industry
enterprises and research institutions should satisfy
consumer demands. Second, they should develop and
produce high-quality functional products that are
environmentally safe and beneficial for human health in
biomedical terms.
To function properly, human body needs a healthy,
nutritious, and well-balanced diet. It is becoming more
and more difficult to provide food that would satisfy this
requirement because of constantly decreasing resources,
modern lifestyle, environmental pollution, and overall
degradation of food quality [1–3].
Horse meat has a high nutritional value. Its protein
content is 18–25%, which is quite high. In addition,
the proteins of horse muscle tissue are rich in essential
amino acids, which are represented in the optimal ratio.
Horse meat provides vitamins B. It is a source of such
major mineral elements as magnesium and chlorine.
These minerals are known to improve blood buffering
and regulation of blood pressure. Almost all vitamins
Research Article DOI: http://doi.org/10.21603/2308-4057-2020-1-76-83
Open Access Available online at http://jfrm.ru/en/
Improved technology for new-generation
Kazakh national meat products
Yasin M. Uzakov , Madina A. Kaldarbekova, Olga N. Kuznetsova
LLP AF Kaynar, Almaty, Kazakhstan
* e-mail: uzakm@mail.ru
Received August 23, 2019; Accepted in revised form October 11, 2019; Published February 25, 2020
Abstract:
Introduction. Extract of goji berries (Lycium barbarum L.) and buckwheat flour (Fagopýrum esculéntum L.) possess antioxidant and
antimicrobial properties. As a result, they can be used to improve traditional Kazakh horse-meat formulations to obtain functional
cooked and smoked meat products. These natural biologically active substances can improve the oxidative stability of pigments,
lipids, and proteins of finished products. The research objective was to assess the potential of goji extract and buckwheat flour as
additives that can improve the oxidative stability and general quality of Kanagat, a national Kazakh cooked and smoked horse-meat
product. Goji extract and buckwheat flour were used in two concentrations – 0.5% and 1.0%.
Study objects and methods. The research featured sensory evaluation of taste, smell, color, determination of color parameters (L*, a*,
b*), pH, free amine nitrogen, total carbonyl proteins, acid value, peroxide value and thiobarbituric acid reactive substances (TBARS),
as well as a histological analysis.
Results and discussion. When 1.0% of goji extract and 1.0% of buckwheat flour were added to the traditional formulation, it improved
the oxidative stability and quality of the modified horse-meat product while preserving its sensory properties and color parameters.
A set of microstructural studies showed that the processing of meat products with 1.0% of goji extract and 1.0% of buckwheat flour
had a destructive effect on most fibers. The affected fibers showed multiple decays of myofibrillar substance which turned into a finegrained
protein mass. The abovementioned concentration caused effective inhibition of hydrolytic changes, as well as oxidation of
proteins and lipids.
Conclusion. The new technology made it possible to produce a new national horse-meat product fortified with 1.0% of goji extract
and 1.0% of buckwheat flour. The specified amount of biologically active additives improved the oxidative stability and quality of the
product, while maintaining its sensory and color characteristics.
Keywords: Meat industry, meat products, hydrolysis, oxidation, goji, buckwheat flour
Funding: The present study was part of research work No. 0457 “Study of the functional and bio-correcting characteristics of plantanimal
complexes and the development on their basis of technology of functional national meat products using local raw materials”.
The project was funded by the Ministry of Education and Science of the Republic of Kazakhstan.
Please cite this article in press as: Uzakov YaM, Kaldarbekova MA, Kuznetsova ON. Improved technology for new-generation
Kazakh national meat products. Foods and Raw Materials. 2020;8(1):76–83. DOI: http://doi.org/10.21603/2308-4057-2020-1-76-83.
Copyright © 2020, Uzakov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International
License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix,
transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Foods and Raw Materials, 2020, vol. 8, no. 1
E-ISSN 2310-9599
ISSN 2308-4057
77
Uzakov YaM. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 76–83
and minerals found in meat are more easily digestible
than those found in products of plant origin. Horse
meat is rich in vital vitamins and mineral elements that
help to improve metabolism in patients with obesity,
atherosclerosis, and hypertension. Horse meat is also
good for people suffering from cardiovascular, hepatic,
and pancreatic diseases [1].
In addition, horse-meat fat has a unique fatty
acid composition [1]. Adding functional ingredients,
e.g. natural antioxidants, is one of the strategies of
developing functional national meat products [4]. This
strategy has already provided a number of functional
meat foods [5]. Improved horse-meat products injected
with multicomponent curing solution have already been
in the focus of some studies [6]. However, the process
of obtaining national meat products from horse meat
remains largely understudied.
There are many natural extracts and flours that can
be used in functional food production. Goji berries
(Lycium barbarum L.) have recently become one
of the most popular plants with such properties [7].
Goji berries contain free amino acids, e.g. proline,
taurine, and betaine with its anti-aging effect, as well
as gamma-aminobutyric acid, phenylpropanoids,
flavonoids, and polyphenolic compounds. They are also
rich in vitamins, primarily thiamine, riboflavin, and
ascorbic acid (vitamin C). Unfortunately, dry berries
contain much less ascorbic acid than fresh ones. In
addition, goji berries contain zinc, iron, copper in
trace amounts, and some oil. Goji juice is known to
contain seven different flavonols. Most of them have
isohamnetin 3-O-glycosides, but they are poor radical
absorbents. Quercetin, 3-O-glycosides, catechins, and
hydroxybenzoic acids with catechin structure are strong
antioxidants. Unfortunately, their concentration in the
juice proved insignificant. It is ascorbic acid that proved
to be the main antioxidant in goji berry juice [7–10].
Goji berries demonstrate antioxidant and
antibacterial activities against Bacillus cereus, Bacillus
coagulans, Bacillus subtilis, Listeria monocytogenes,
and Yersinia enterocolitica. Goji extract also exhibits
immunomodulating properties and can inhibit
chromium-induced production of free radicals,
apoptosis, and DNA fragmentation. In addition, goji
extract has pronounced cytoprotective properties and
can restore the antioxidant status of cells [11, 12].
Goji berries are a powerful hepaprotector. They
contain cerebrosides, i.e. natural organic compounds
from the group of complex lipids that protect liver cells
from toxic chemicals. They are even more beneficial for
human liver than such well-known hepatoprotector as
milk thistle (Silybum marianum L.). Pyrrole is another
hepatoprotective compound found in goji berries.
Its rather unusual molecules contain a nitrogen atom
in their central ring. Pyrrole proved superior to goji
cerebrosides in hepaprotection [13].
The list of the most famous antioxidants involves
tocopherols (vitamin E), carotenoids (vitamin A), and
ascorbic acid (vitamin C). Vitamin C is believed to be
the most important of them. As it was mentioned above,
goji berries are rich in these vitamins. Some studies
showed that goji antioxidants are five times stronger than
those found in prunes and more than 25 times stronger
than antioxidants found in broccoli. Surprisingly,
broccoli was considered the undisputed record holder
among antioxidant plants until very recently. Broccoli is
still on the list of the so-called superfoods.
European scientists have compiled a table of the
ORAC index, i.e. Oxygen Radical Absorbance Capacity.
This is an indicator of the ability of antioxidants to
absorb free radicals. According to this table, goji berries
are the most powerful antioxidant in the world. The
daily human need is about 5000 ORAC units, whereas
100 g of goji berries contains 25300 ORAC units [14].
Buckwheat flour (Fagopýrum esculéntum L.) is
another interesting component that can be used in
formulations of functional national meat products. Its
popularity in food science is associated with flavonoids.
Buckwheat flour flavonoids prevent the development of
malignant tumors, protect human body from aging and
disease, and boost immune system. Buckwheat grains,
and hence buckwheat flour, do not contain gluten, which
means that buckwheat products can be consumed by
patients with celiac disease. Bakery from buckwheat
flour helps to make their diet diverse [15].
The chemical composition of buckwheat flour also
contains rutin, which is a very useful flavonoid. It gives
buckwheat useful properties for the cardiovascular
system. This fragrant flour lowers blood pressure by
expanding blood vessels. Ground buckwheat prevents
excessive platelet formation, lowers cholesterol, and
saturates blood with oxygen. Buckwheat flour is good
for blood circulation, as it decreases the permeability
of blood vessels. In addition, buckwheat flour is rich in
rutin, which makes it useful for people with varicosis
and gout, as well as for those who have undergone
radiation treatment [15].
Buckwheat prevents development of gallstones and
regulates bile acid secretion. This product is known for
its ability to strengthen and cleanse intestines; it also
helps against chronic diarrhea and dysentery. Buckwheat
flour improves the absorption of calcium, thus
strengthening bone tissue and preventing osteoporosis.
It is very good for nervous system and improves brain
function. In addition, it boosts immune system and
metabolism. Buckwheat flour is rich in vitamins, which
makes is good for hair, nails, and skin. Finally, this
product improves food absorption and has a beneficial
effect on the pancreas [15].
As it was already mentioned, buckwheat is rich in
rutin, which cannot be produced by human body. Rutin
enters the body with food products and improves the
elasticity and strength of blood vessels, thereby reducing
the risk of hypertension. Regular consumption of
buckwheat flour products can significantly lower blood
78
Uzakov YaM. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 76–83
sugar levels. Buckwheat flour is also rich in high-grade
proteins and complex carbohydrates that provide body
with energy [16].
Buckwheat flour is rich in vitamins, minerals, and
plant proteins. It contains vital amino acids, natural
antioxidants, and dietary fiber. Buckwheat flour
contains neither harmful carbohydrates nor gluten.
Other beneficial effects of buckwheat flour manifest
themselves in that it removes wastes, toxins, and other
harmful substances, produces a powerful general tonic
effect on human health, activates metabolism, improves
cardiovascular system, and lowers blood sugar [16].
Our research objective was to establish the potential
of goji extract and buckwheat flour for improving
oxidative stability and general quality of meat products.
The substances were used as additives in the amounts of
0.5% and 1.0% to produce a functional Kazakh horsemeat
product called Kanagat.
STUDY OBJECTS AND METHODS
Kanagat is a national Kazakh horse-meat product
of new generation. It was produced in the processing
department of the limited liability partnership AF
Kaynar (Almaty, Kazakhstan) from first-category
chilled horse meat. The upper layer of muscle tissue
was trimmed from the hip part of the carcass together
with the superficial fat layer. The first-category chilled
horse meat was cut into pieces of ≤ 0.4 g and about
10 cm thick.
15% of curing solution was injected into
the meat pieces by weight of the raw material
with a special injector intended for pickle
pumping. The amount of curing ingredients in
the curing solution corresponded to the addition
of 2.5 kg of salt and 150 g of sugar per 100 kg
of raw meat. 2.5–5.0 kg of goji extract or buckwheat
flour was added to the curing solution meant for test
samples. The cured meat was massaged in a TUZ-KZ
tenderizer of ETDU brand for 40 min at 0–4°C. After
massaging, the meat was cut into 0.1 kg pieces with
a thickness of ≤ 5 cm and coated with a waterproof
material. After that, the meat underwent heat treatment
in a multi-purpose heat chamber. The product was then
boiled at 74–75°C for 2–2.5 h until the temperature
in the center of each piece reached 72°C. The cooked
product was cooled and then smoked for 30 min at 40°C.
The finished Kanagat was cooled to 10–12°C, vacuumpackaged,
and stored for 21 days at 0–4°C.
The research featured five samples. For the control
sample, 15% of curing solution was introduced into
pieces of horse meat, as described above. The test
samples were injected with 15% of curing solution
that contained 2.5 kg of goji extract per 100 kg
(which was equivalent to 0.5%-concentration in the
finished product), 5.0 kg of goji extract (1.0%), 2.5 kg
of buckwheat flour (0.5%), and 5.0 kg of buckwheat
flour (1.0%).
The goji extract (Lycium barbarum L.) was supplied
by Dannie Chen Shaanxi Jintai Biological Engineering
Co., Ltd. (Xi’an, Shaanxi, China). The buckwheat
flour (Fagopýrum esculéntum L.) was produced by
the Scientific Developpment and Production Center
“Kudesnitsa” of the company “Aladushkin Grupp”
(St. Petersburg, Russia).
The sensory properties of the samples were
determined by five panelists with certified tasting
abilities. The panelists passed a triangular test to
differentiate the aroma, smell, and color of fresh and
rancid sausage. The samples were evaluated using a 1-to-
5 scale [17].
A Konica Minolta CR-410 colorimeter (Konica
Minolta Holding, Inc., Ewing, NJ, USA) was used to
estimate lightness (L*), redness (a*), and yellowness
(b*) [17].
Free amine nitrogen was determined using a
modified Serensen titration method [18].
Protein oxidation was measured by evaluating the
formed carbonyl groups [19].
As a standard for fat hydrolysis rate, the acid
value of extracted lipids was measured as specified in
ENISO 660:2001 [19].
The standard IDF method was used to determine
the peroxide values of the meat. The test used all lipids
extracted from the samples [18].
As for the substances of 2-thiobarbituric acid
reagent, TBARS were determined by the method
described by Botsoglou et al. [17]. The research
employed a UV-VIS Camspec M550 dual-beam
spectrophotometer (Camspec Ltd, Cambridge, UK). The
pH of the samples was determined using a Microsyst
MS 2004 pH-meter (Mikrosist, Plovdiv, Bulgaria). The
pH-meter was equipped with a combined pH electrode
and a Sensorex S450CD combined recorder (Sensorex pH
electrode station, Garden Grove, California, USA) [20].
High performance liquid chromatography (HPLC)
with a coulometric electrochemical detector was used to
analyze oil-soluble antioxidants extracted from the goji
berries and the buckwheat flour and their concentrations
in the horse meat [21, 22].
The method of ISO 4833:2003 was used to prepare
the samples for microbiological analysis and total
microscopic count of facultative anaerobic mesophilic
microorganisms [23].
The data obtained from different samples were
independently analyzed using SAS software [17].
Multiple Student-Newman-Keuls tests were used
to compare the differences between means. Mean
values and standard mean errors were calculated. The
significance of differences was determined at P ≤ 0.05.
The histological studies of the Kanagat were
performed in accordance with the classical microstructural
analysis and standard methods. Histological
sections were made using a MICROM HM-525
cryostat microtome (CarlZeiss, Germany) [24, 26].
79
Uzakov YaM. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 76–83
The following method of short-term additional
fixation was used for the sections mounted on the
slide. An 8% formalin solution was applied to the
histological section for 30 min. After that, the section
was thoroughly washed with water for 3 min, dried at
room temperature, and stained with hematoxylin and
eosin. The histological preparations were studied and
photographed using an AxioImaigerA1 light microscope
(CarlZeiss, Germany) and an AxioCamMRc5 video
camera. Image processing and morphometric studies
were performed using the AxioVision 4.7.1.0 computeraided
image analysis system adapted for histological
studies. To obtain reliable results, the experiments were
performed in triplicates with 3–5 replications of the
analyses of each sample for all parameters.
RESULTS AND DISCUSSION
The samples were stored at 0–4°C for 21 days. On
day 21, the concentrations of antioxidants extracted
from the goji extract and buckwheat flour of Kanagat
were determined as follows: the samples with 0.5 and
1.0% of goji extract – 4.78 ± 0.21 and 9.81 ± 0.26 mg/g
and the samples with 0.5 and 1.0% of buckwheat flour –
4.73 ± 0.19 and 9.75 ± 0.20 mg/g, respectively.
Sensory evaluation. The samples with 1.0% of
goji extract received the highest sensory indices for
taste, smell, and color after 21 days of storage at 0–4°C
(Table 1). The samples with 0.5% of goji extract and
0.5% of buckwheat flour gotalmost the same results
(Table 1). The control sample showed the worst sensory
properties. It scored significantly lower (P ≤ 0.05) than
the other samples. Therefore, 2.5% of goji extract added
to the curing solution preserved the fresh color and
especially aroma of the vacuum-packaged horse-meat
product after 21 days of storage. A similar research also
reported the positive effect of a mix of dried goji berries
and pumpkin powder on the quality and storage stability
of cooked and smoked beef tenderloin [8].
Color characteristics. Table 2 demonstrates the
changes in lightness (L*), redness (a*), and yellowness
(b*). The samples with 0.5% and 1.0% of goji extract
again showed the most significant changes. The obtained
results were consistent with sensory evaluation. They
proved that goji extract produced a better effect on the
color characteristics of the restructured horse meat than
buckwheat flour.
Oxidative stability and quality. After 21 days of
storage, the modified horse-meat samples revealed the
following changes. The content of free amine nitrogen
in all test samples was significantly lower (P ≤ 0.05)
than in the control samples. The samples with 0.5% and
Table 1 Sensory evaluation of the taste, aroma, and surface
color of the cross-section of vacuum-packaged samples after
21 days of storage at 0–4°C
Sample Sensory evaluation
Surface color
of cross-section
Smell Taste
Control 2.65 ± 0.09e 2.90 ± 0.03e 2.75 ± 0.10d
goji extract
(0.5%)
4.30 ± 0.07c 4.90 ± 0.05b 4.90 ± 0.01a
goji extract
(1.0%)
4.85 ± 0.02a 5.00 ± 0.02a 4.50 ± 0.05b
buckwheat
flour (0.5%)
4.70 ± 0.03b 4.80 ± 0.03c 4.55 ± 0.04b
buckwheat
flour (1.0%)
3.50 ± 0.08d 4.70 ± 0.04d 4.35 ± 0.08c
The standard deviations presented in the table indicate that all
statistical differences are significant: for the control sample
(2.65 ± 0.09ebcd), for the sample with 0.5% of goji extract
(4.30 ± 0.07caed), etc.
Table 2. Surface color characteristics (L*, a*, b*) of the cross-section of the of vacuum-packaged samples during 21 days
of storage at 0–4°C
Characteristics Samples Storage time
Day 1 Day 11 Day 21
L* Control 49.77 ± 0.10e 52.68 ± 0.20j 53.40 ± 0.15i
goji extract (0.5%) 48.34 ± 0.11d 49.94 ± 0.12f 52.62 ± 0.16j
goji extract (1.0%) 50.51 ± 0.16g 51.44 ± 0.19h 52.33 ± 0.18i
buckwheat flour (0.5%) 47.67 ± 0.12a,b 47.75 ± 0.14b 48.89 ± 0.15e,f
buckwheat flour (1.0%) 47.43 ± 0.15a 47.91 ± 0.13b,c 48.28 ± 0.11d
a* Control 17.38 ± 0.19d 18.72 ± 0.13h 19.45 ± 0.18i
goji extract (0.5%) 15.76 ± 0.14b 16.77 ± 0.17c 17.67 ± 0.16e
goji extract (1.0%) 19.21 ± 0.19i 19.48 ± 0.20i 19.52 ± 0.17j
buckwheat flour (0.5%) 15.73 ± 0.21b 18.63 ± 0.17g 19.21 ± 0.20i
buckwheat flour (1.0%) 12.23 ± 0.15a 18.01 ± 0.12f 18.32 ± 0.19g
b* Control 7.05 ± 0.14a 7.54 ± 0.13c 7.87 ± 0.21d
goji extract (0.5%) 7.60 ± 0.10c 7.99 ± 0.12d,e 8.03 ± 0.16d,e
goji extract (1.0%) 7.71 ± 0.14c,d 8.17 ± 0.13e 8.85 ± 0.11j
buckwheat flour (0.5%) 7.33 ± 0.18b 7.67 ± 0.17d 8.08 ± 0.10d,e
buckwheat flour (1.0%) 7.46 ± 0.15b 7.58 ± 0.19c 8.29 ± 0.11f
Values ± standard deviations. Different superscript suffixes (a, b, c, d, e, f, g, h, i, j) after standard deviations denote statistical differences between
the samples for each of the color characteristics (P ≤ 0.05) in lines and columns
80
Uzakov YaM. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 76–83
1.0% of goji extract had the lowest content of free amine
nitrogen. The content of carbonyl proteins increased
in all samples after 21 days of storage at 0–4°C. This
process was significantly slower (P ≤ 0.05) in the
samples with 1.0% of goji extract and 1.0% of buckwheat
flour, where the total content of protein carbonyls
decreased by 51 and 36% (Table 3).
Acidity values increased significantly (P ≤ 0.05) in
all samples during 21 days of refrigerated storage. The
lipolytic changes were lower by 38% in the samples
with 1.0% of goji extract and 1.0% of buckwheat flour
and by 28% in the samples with 0.5% of goji extract
and 0.5% of buckwheat flour, if compared with the
control sample. Similar changes were registered in
peroxide value and TBARS. Primary products of lipid
oxidation (lipid hydroperoxides) showed a significant
decrease (P ≤ 0.05) by 24% in the samples with 1.0%
of goji extract and 1.0% of buckwheat flour and by 17%
in the samples with 0.5% of goji extract and 0.5% of
buckwheat flour. Secondary products of lipid oxidation
(TBARS) decreased by 53% in the samples with 1.0%
of goji extract and 1.0% of bucruheat flour and by 44%
in the samples with 0.5% of goji extract and 0.5% of
buckwheat flour.
As for the comparison of pH value, samples
with 0.1% and 0.5% of goji extract and buckwheat
flour s howed a small (1.3–2.6%) but significant
(P ≤ 0.05) increase after 21 days of storage. Unlike
the control samples, the test samples demonstrated a
statistically significant decrease in pH by 11.8%. The
conclusions were confirmed by the results obtained
for the total count of facultative anaerobic mesophilic
microorganisms in the vacuum-packaged samples after
21 days of refrigerated storage (Table 4).
Histological analysis is widely used to determine the
condition of raw materials and products, as well as their
real composition. The analysis makes it possible to study
the structure of the product as a whole together with
the changes in its parts and components. It detects the
presence of various tissues and cellular structures and
their quantity in the product [24, 25].
The method of histological analysis is widely used
in biology and medicine. However, in this study it was
Table 3. pH, free amine nitrogen, total carbonyl proteins, acid value, peroxide value, and TBARS in vacuum-packed samples
before and after 21 days of storage at 0–4°C
Parameters Control goji extract
(0.5%)
goji extract
(1.0%)
buckwheat flour
(0.5%)
buckwheat
flour (1.0%)
Curing solution injected, % 20 20 20 20 20
Moisture, % 84 85 86 84 85
pH of curing solution 8.18 ± 0.03c 6.90 ± 0.04b 6.81 ± 0.02a 7,00 ± 0.03d 6,99 ± 0.03e
pH of raw material 5.62 ± 0.02a 5.59 ± 0.04a 5.60 ± 0.02a 5.61 ± 0.02a 5.61 ± 0.03a
pH of final product:
day 1
day 21
6.34 ± 0.04b
5.59 ± 0.03a
6.27 ± 0.02a
6.44 ± 0.05c
6.21 ± 0.04a
6.33 ± 0.03b
6.45 ± 0.01c
6.57 ± 0.03d
6.66 ± 0.02d
6.75 ± 0.04e
Free amine nitrogen, mg/100 g:
day 1
day 21
6.42 ± 0.19a
18.81 ± 0.21c
7.25 ± 0.13b,c
13.76 ± 0.18b
7.07 ± 0.20b
13.68 ± 0.10b
7.30 ± 0.10b,c
13.37 ± 0.15a
7.04 ± 0.19b
13.45 ± 0.10a
Carbonyl proteins, nmol/mg of proteins:
day 1
day 21
0.58 ± 0.17a
4.12 ± 0.23e
0.62 ± 0.18a
3.03 ± 0.27c
0.59 ± 0.16a
2.01 ± 0.24a
0.62 ± 0.16a
3.28 ± 0.22d
0.63 ± 0.13a
2.63 ± 0.23b
Acid value, mg KOH/g of fats:
day 1
day 21
0.49 ± 0.08a
2.17 ± 0.11c
0.50 ± 0.09a
1.65 ± 0.13b
0.47 ± 0.07a
1.39 ± 0.11a
0.49 ± 0.09a
1.47 ± 0.10a,b
0.52 ± 0.06a
1.30 ± 0.14a
Peroxide value, mmol O2/kg of fats:
day 1
day 21
0.40 ± 0.05a,b
1.78 ± 0.07c
0.35 ± 0.04a
1.44 ± 0.06b
0.30 ± 0.05a
1.33 ± 0.07a
0.38 ± 0.06a,b
1.50 ± 0.05b
0.33 ± 0.07a
1.39 ± 0.08a
Thiobarbituric value,
mg MA/kg:
day 1
day 21
0.27 ± 0.04a
1.94 ± 0.11c
0.24 ± 0.03a
1.08 ± 0.07b
0.23 ± 0.01a
0.89 ± 0.08a
0.26 ± 0.02a
1.10 ± 0.05b
0.25 ± 0.04a
0.93 ± 0.06a
Values ± standard deviations. Different superscript suffixes (a, b, c, d, e) after standard deviations indicate statistical differences between
the samples in each line (P ≤ 0.05)
Table 4 Facultative anaerobic mesophilic microorganisms in
vacuum packaged samples during 21 days of storage at 0–4°C
Samples Facultative anaerobic mesophilic
microorganisms, log CFU/g
Day 1 Day 11 Day 21
Control 2.04 5.14 6.47
goji extract (0.5%) 2.01 3.97 4.95
goji extract (1.0%) 2.00 3.21 4.36
buckwheat flour (0.5%) 2.03 4.05 5.00
buckwheat flour (1.0%) 2.02 5.33 4.52
81
Uzakov YaM. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 76–83
applied to the national cooked and smoked horse-meat
product “Kanagat” after it had undergone thermal
treatment and other types of technological impact [26].
In this research, histological analyses were
performed in order to determine the effect of goji extract
(Lycium barbarum L.) and buckwheat flour (Fagopýrum
esculéntum L.) on the muscle and connective tissue of
Kanagat. According to the microstructural analysis, the
control sample consisted of large fragments of muscle,
connective, and adipose tissue of 0.7–1.4 μm (Fig. 1).
The muscle fibers were straight, swollen, tightly
adjacent to each other, and quite often fragmented. A
fine-grained protein mass that formed as a result of
mechanical action on muscle tissue during the grinding
was spread between the coarse-grained structural
elements. The fine-grained protein mass revealed
particles of spices and fat drops of 12–100 μm in size,
which were uniformly distributed over the mass of the
sample. The surface coagulation layer adhered tightly
to the coating. Bundles of muscle fibers that retained
their integrity were so tightly adjacent to each other and
swollen that the boundaries between them were difficult
to detect. The transverse striation was wide and visible
in occasional fibers. However, the bulk of muscle fibers
had a homogeneous structure, with some disintegration
and violation of the direction of myofibrils to one
another. The nuclei of the fiber were homogeneous.
Destructive changes were spotted in the form of
individual microcracks.
As for the experimental samples, the coarse-grained
structural components were in a fine-grained protein
mass that included fragments of plant components, i.e.
buckwheat flour, goji extract, and spices. The layout of
the sample was dense, with no large cracks or cavities
loosening the mass of the sample. The structural
components of meat were closely interconnected. The
fine-grained protein mass was penetrated by roundshaped
microcapillaries of 250–350 μm in size (Fig. 2).
The fragments of muscle tissue that retained their
microstructural features demonstrated swollen muscle
fibers. The boundaries between them were hardly
discernible. The transverse striation was either poor or
not detected in some parts of the sample.
Destructive changes were multiple. The destruction
degree of the fibers was greater than in the control
samples. The fiber nuclei were homogeneous or shadowlike.
Microflora was detected as a fine-grained protein
mass in the form of small microcolonies of 0.2–0.3 μm.
Microflora was diffuse between the fibers, under the
sarcolemma, in the areas of fiber destruction, and in
connective tissue layers. The layout of the structural
elements was dense. The vacuoles were 70–300 μm in
size, had clearly defined boundaries, and occasionally
merged with each other.
1.0% of goji extract and 1.0% buckwheat flour
accelerated the destructive changes in the main
structural elements of meat, and, consequently, boosted
its secondary structure formation. The samples with
goji extract and buckwheat flour had a greater degree
of swelling and destruction of muscle fibers. The
destructive changes covered most fibers and were
detected as multiple decays of myofibrillar substance,
which turned into a fine-grained protein mass.
The intensive formation of the fine-grained protein
mass contributed to the development of a compact
monolithic mass of meat pieces, which formed a
dense space framework after heat treatment. Unlike
meat products developed according to traditional
technologies, the pieces of meat in the test samples
were more compact and less porous. There were fewer
vacuoles, and they were smaller.
The microstructural studies showed that 1.0%
of goji extract and 1.0% of buckwheat flour caused
Figure 1 Microstructure of the control sample (340×magnification)
Figure 2 Microstructure of the national cooked and smoked
meat product “Kanagat” (240×magnification)
82
Uzakov YaM. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 76–83
destructive changes in most fibers. The affected fibers
showed multiple decays of myofibrillar substance, which
turned into a fine-grained protein mass. This, in turn,
contributed to the development of monolithic structure.
CONCLUSION
Injecting 1.0% of buckwheat flour (Fagopýrum
esculéntum L.) or 1.0% of goji extract (Lycium barbarum
L.) into horse meat resulted in a functional national
cooked and smoked horse-meat product with 1% of
biologically active substances. This concentration
inhibited lipolytic changes and oxidation of proteins
and lipids. It also improved the oxidative stability and
quality of the new national horse-meat product, while
maintaining its sensory properties.
CONTRIBUTION
Ya.M. Uzakov developed the research concept and
plan, as well as collected, analyzed, and interpreted data.
M.A. Kaldarbekova was responsible for the accuracy
and integrity of the research. O.N. Kuznetsova compiled
and corrected the article.
CONFLICT OF INTEREST
The authors declare that there is no conflict of
interests regarding the publication of the present article.

1. Lorenzo JM, Sarries MV, Tateo A, Polidori P, Franco D, Lanza M. Carcass characteristics, meat quality and nutritional value of horsemeat: A review. Meat Science. 2014;96(4):1478-1488. DOI: https://doi.org/10.1016/j.meatsci.2013.12.006.

2. Kozyrev IV, Mittelshtein TM, Pchelkina VA, Kuznetsova TG, Lisitsyn AB. Marbled beef quality grades under various ageing conditions. Foods and Raw Materials. 2018;6(2):429-437. DOI: https://doi.org/10.21603/2308-4057-2018-2-429-437.

3. Lisitsyn AB, Chernukha IM, Lunina OI. Fatty acid composition of meat from various animal species and the role of technological factors in transisomerization of fatty acids. Foods and Raw Materials. 2017;5(2):54-61. DOI: https://doi.org/10.21179/2308-4057-2017-2-54-61.

4. Comert ED, Gokmen V. Evolution of food antioxidants as a core topic of food science for a century. Food Research International. 2018;105:76-93. DOI: https://doi.org/10.1016/j.foodres.2017.10.056.

5. Thangavelu KP, Kerry JP, Tiwari BK, McDonnell CK. Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat. Trends in Food Science & Technology. 2019;94:43-53. DOI: https://doi.org/10.1016/j.tifs.2019.10.001.

6. Kaldarbekova M, Uzakov Y, Chernukha I, Kuznetsova O. Research of technology of restructured combined meat products using a multicomponent brine. EurAsian Journal of BioSciences. 2019;13(2):1625-1632.

7. Sekinaeva MA, Serebryanaya FK, Denisenko ON, Lyashenko SS. The study of anatomical features of the herb Lycium (Lycium Barbarum L.). Advances in Current Natural Sciences. 2015;(9-2):231-235. (In Russ.).

8. Serikkaisai MS, Vlahova-Vangelova DB, Dragoev SG, Uzakov YM, Balev DK. Effect of dry goji berry and pumpkin powder on quality of cooked and smoked beef with reduced nitrite content. Advance Journal of Food Science and Technology. 2014;6(7):877-883.

9. Menchetti L, Brecchia G, Branciari R, Barbato O, Fioretti B, Codini M, et al. The effect of Goji berries (Lycium barbarum) dietary supplementation on rabbit meat quality. Meat Science. 2020;161. DOI: https://doi.org/10.1016/j.meatsci.2019.108018.

10. Mocan A, Cairone F, Locatelli M, Cacciagrano F, Carradori S, Vodnar DC, et al. Polyphenols from Lycium barbarum (Goji) fruit european cultivars at different maturation steps: extraction, HPLC-DAD analyses, and biological evaluation. Antioxidants. 2019;8(11). DOI: https://doi.org/10.3390/antiox8110562.

11. Lu S, Ji H, Wang QL, Li BK, Li KX, Xu CJ, et al. The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages. Food Control. 2015;50:869-875. DOI: https://doi.org/10.1016/j.foodcont.2014.08.015.

12. Hayrapetyan SA, Vardanyan LR, Vardanyan RL. Antioxidant activity of creeping thyme (Thymus Serpyllum L.) in cumene oxidation reaction. Proceedings of the Yerevan State University. Chemistry and Biology. 2013;(2):23-31.

13. Vardanyan LR, Shutava HG, Ayrapetyan SA, Vardanyan RL, Agabekov VE, Reshetnikov VN. Quantitative content and activity of antioxidants in herbs of different climatic zones. Doklady of the National Academy of Sciences of Belarus. 2013;57(5):72-76. (In Russ.).

14. Skenderidis P, Kerasioti E, Karkanta E, Stagos D, Kouretas D, Petrotos K, et al. Assessment of the antioxidant and antimutagenic activity of extracts from goji berry of Greek cultivation. Toxicology Reports. 2018;5:251-257. DOI: https://doi.org/10.1016/j.toxrep. 2018.02.001.

15. Li J, Hossain MS, Ma HC, Yang QH, Gong XW, Yang P, et al. Comparative metabolomics reveals differences in flavonoid metabolites among different coloured buckwheat flowers. Journal of Food Composition and Analysis. 2020;85. DOI: https://doi.org/10.1016/j.jfca.2019.103335.

16. Hyun JE, Kim H-Y, Chun J-Y. Effect of jeju’s tartary buckwheat (Fagopyrum tataricum) on antioxidative activity and physicochemical properties of chicken meat emulsion - type sausage. Journal of the Korean Society of Food Science and Nutrition. 2019;48(2):231-236. DOI: https://doi.org/10.3746/jkfn.2019.48.2.231.

17. Young OA, West J, Hart AL, van Otterdijk FFH. A method for early determination of meat ultimate pH. Meat Science. 2004;66(2):493-498. DOI: https://doi.org/10.1016/S0309-1740 (03)00140-2.

18. Skrinjar M, Kolar MH, Jelsek N, Hras AR, Bezjak M, Knez Z. Application of HPLC with electrochemical detection for the determination of low levels of antioxidants. Journal of Food Composition and Analysis. 2007;20(7):539-545. DOI: https://doi.org/10.1016/j.jfca.2007.04.010.

19. Paleari MA, Moretti VM, Beretta G, Mentasti T, Bersani C. Cured products from different animal species. Meat Science. 2003;63(4):485-489. DOI: https://doi.org/10.1016/s0309-1740(02)00108-0.

20. Qian D, Zhao YX, Yang G, Huang LQ. Systematic review of chemical constituents in the genus Lycium (Solanaceae). Molecules. 2017;22(6). DOI: https://doi.org/10.3390/molecules22060911.

21. Falowo AB, Fayemi PO, Muchenje V. Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review. Food Research International. 2014;64:171-181. DOI: https://doi.org/10.1016/j.foodres.2014.06.022.

22. Sekinaeva MA, Lyashenko SS, Yunusova SG, Ivanov SP, Sidorov RA, Denisenko ON, et al. About biologically active substances of Lycium barbarum L. Bulletin of the State Nikitsky Botanical Gardens. 2018;(129):92-95. (In Russ.). DOI: https://doi.org/10.25684/NBG.boolt.129.2018.12.

23. Islam T, Yu XM, Badwal TS, Xu BJ. Comparative studies on phenolic profiles, antioxidant capacities and carotenoid contents of red goji berry (Lycium barbarum) and black goji berry (Lycium ruthenicum). Chemistry Central Journal. 2017;11:8. DOI: https://doi.org/10.1186/s13065-017-0287-z.

24. Hvilya SI, Pchelkina VA, Burlakova SS. Application of the histological analysis for investigation of meat raw materials and finished products. Food Processing: Techniques and Technology. 2012;26(3):132-138. (In Russ.).

25. Lisitsyn AB, Chernukha IM, Lunina OI. Functional food products: innovative methods of counterfeit detection. Production Quality Control. 2018;(4):13-18. (In Russ.).

26. Fira A, Joshee N, Cristea V, Simu M, Hârța M, Pamfil D, et al. Optimization of micropropagation protocol for goji berry (Lycium barbarum L.). Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture. 2016;73(2):141-150. DOI: https://doi.org/10.15835/buasvmcn-hort:12177.