Registration Number
0226U004675,
(0123U105305)
, R & D reports
Title
Study of the of flav action flavonoids and their derivatives on the preservation of muscle tissue of freshwater fish after low-temperature storage
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Розробка способу отримання водорозчинних похідних флавоноїдів природного походження та дослідження їх захисних властивостей на біологічних моделях.
Head
Chyzhevskyi Viktor V., Кандидат біологічних наук
Registration Date
02-11-2026
Organization
Institute of Cryobiology and Cryomedicine of the National Academy of Sciences of Ukraine
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Aim ˗ study of the effect of flavonoids and their derivatives on the preservation of muscle tissue of freshwater fish during low-temperature storage and freezing (4÷ -20ºС) in terms of total volatile basic nitrogen (TVB-N) , moisture, pH, sensory propertis and microbiological.
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Subjects of the study: quercetin, quercetin clathrate, and carp (Cyprinus carpio) muscle tissue. The aim of the study was to investigate the effect of quercetin and its clathrate form on the preservation of carp (Cyprinus carpio) muscle tissue during low-temperature storage (2–4 °C) in terms of microbiological purity and the content of amino-ammoniacal nitrogen and uric acid. Research methods included cryobiological, spectrometric, photocolorimetric, biochemical, and microbiological techniques. A supramolecular complex of quercetin with 2-hydroxypropyl β-cyclodextrin (quercetin clathrate) has been synthesized. The solubility of the quercetin complex with 2-hydroxypropyl β-cyclodextrin has been established to exceed the natural solubility of quercetin by at least 250 times. It has been shown that the use of quercetin clathrate at a concentration of 0.4 g/L enables the preservation of fish food quality for 9 days at 4°C. According to microbiological studies, solutions of quercetin and its clathrate form inhibit the growth of microflora (bacteria of the Pseudomonas and Achromobacter genera) during hypothermic storage. The most informative indicators of fish edibility under hypothermic storage conditions are organoleptic evaluation and uric acid content in muscle tissue.
Product Description
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Viktor V. Chyzhevskyi
Oksana V. Falko
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2026-11-02
