Registration Number
0226U004680,
(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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Дослідження залежності збереженості м’язової тканини прісноводних риб під час низькотемпературного зберігання та заморожування (4 ÷ −20ºС) за показниками білкового розпаду (вміст аміно-аміачного азоту), вмісту води, рН, органолептичними показниками та мікробіологічної чистоти від концентрації водних розчинів флавоноїдів
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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The subjects of the study were anthocyanin, quercetin, quercetin clathrate, and the muscle tissue of freshwater fish (Cyprinus carpio). The study was performed in two research directions: determining the protective effect of aqueous anthocyanin solutions on the preservation of freshwater fish muscle tissue during low-temperature storage (4±1°C) as assessed by organoleptic parameters, microbiological contamination, and uric acid content; studying the protective effect of an aqueous solution of native quercetin and its clathrate form on the preservation of freshwater fish muscle tissue during freezing and low-temperature storage (−20°C). The aim of this study was to design a technology for low-temperature storage of fillets from commercially caught freshwater fish using natural substances: flavonoids. Research methods included cryobiological, spectrometric, biochemical, microbiological, microscopic, and organoleptic evaluation techniques. Research results. It has been demonstrated that the use of an aqueous anthocyanin solution at a concentration of 2.0 g/L preserves the food quality of fish for 6 days at a temperature of 4±1°C. Based on uric acid levels, anthocyanin inhibits autolytic processes in fish muscle tissue. According to microbiological studies, anthocyanin solutions have a bacteriostatic effect and inhibit the growth of microflora. Based on the results of histological studies, solutions of native quercetin and its clathrate form enable the preservation of the structure of carp muscle tissue after freezing down to −20°C.
Product Description
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Viktor V. Chyzhevskyi
Oksana V. Falko
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2026-11-02
