УСТАНОВЛЕНИЕ ВЗАИМОСВЯЗИ МЕЖДУ ГИСТОЛОГИЧЕСКИМИ ХАРАКТЕРИСТИКАМИ И РЕОЛОГИЧЕСКИМИ СВОЙСТВАМИ МЯСА ЧЕРНОГО АФРИКАНСКОГО СТРАУСА

Salikh S. Pateev; Svetlana V. Zolotokopova

Authors

Salikh S. Pateev Astrakhan State Technical University (ASTU), Astrakhan
Svetlana V. Zolotokopova Astrakhan State Technical University (ASTU), Astrakhan

Keywords:

black African ostrich meat, histology, rheological properties, correlation analysis, muscle tissue, structural and mechanical characteristics, unconventional types of raw materials, traditional types of raw materials, animal husbandry, structurometer

Abstract

A comprehensive study of the muscle tissue of the black African ostrich, turkey and chicken thigh was carried out using histological and rheological methods. The relevance of the work was determined by the need to obtain scientifically based data on the structural and mechanical characteristics of ostrich meat as a promising type of raw material for the production of dietary products, which made it possible to predict its behavior during technological processing. The purpose of the study was to identify and quantify the correlations between the morphometric parameters of muscle tissue and the rheological characteristics of black African ostrich meat in comparison with traditional types of raw materials. Histological analysis was performed on preparations fixed in 10% formalin followed by paraffin embedding and staining of sections with hematoxylin-eosin and acid fuchsin. Rheological tests were carried out on a CT-2 structurometer using the penetration method with a cylindrical indenter. During the work, the morphometric parameters of muscle fibers, fiber types, features of vascularization and connective tissue framework were established. Rheological parameters were determined: maximum deformation force, penetration depth, stress relaxation rate. It was revealed that the muscle tissue of the ostrich was characterized by large (42.3 ± 2.1 μm) polygonal fibers with a predominance of oxidative type (I, IIa), underdeveloped endomysium, well-developed perimysium and high capillary density (185 ± 15 units/mm²). Rheological studies established that ostrich meat exhibited maximum mechanical stability: the deformation force reached 498.2 ± 4.3 g with a penetration depth of 9.12 ± 0.08 mm, the stress relaxation rate was minimal (28.4 ± 1.2 g/s). Statistically significant relationships between histological and rheological characteristics were revealed by correlation analysis. The obtained results can be used to predict the behavior of ostrich meat in technological processing processes and to scientifically substantiate the need for special processing techniques aimed at modifying the structure of raw materials with high rigidity

Author Biographies

Salikh S. Pateev, Astrakhan State Technical University (ASTU), Astrakhan

Applicant for the Degree of Candidate of Technical Sciences

Svetlana V. Zolotokopova, Astrakhan State Technical University (ASTU), Astrakhan

Doctor of Technical Sciences, Professor, Professor of the Department of Technology of Goods and Commodity Science

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