Desislav Balev

University Of Food Technology - Plovdiv | UFTP

In most cases, the color of meat products is the factor influencing consumer choice. It’s formation and preservation is the highest priority. Sodium nitrite is used for fixation of the pleasant pink-red color, but also has a negative image from the consumers oriented towards clean label products. The valorization of rose oil-industry by-products by...

The objectives of this study were to determine the effect of 3.5 and 7.5 mg 96% Larix sibirica dihydroquercetin/kg/d (samples D1 and D2), or 0.255 and 0.545 g dry distilled Rosa damascena petals (DDRP)/kg/d (samples R1 and R2) used as supplements to pigs diet until the last 45 d prior to harvest on fatty acid composition and contents of sterols, to...

Horse meat has been suggested as an alternative to beef and pork in prophylactic nutrition. It is suitable for development of functional meat food through adding natural antioxidants as functional ingredients. There is no information on functional horse meat product enriched with dihydroquercetin – a powerful chain-breaking scavenger of free radica...

The objective of this study was to determine the impact of dihydroquercetin from Siberian larch and dry distilled rose petals (DDRP) on growth performance, carcasses characteristics and blood parameters of lambs from the Bulgarian Dairy Synthetic population sheep. For the purpose of the study there were used 30 clinically healthy male lambs aged 65...

The objective of this study was to determine the in fluence of supplementations with 3.5 or 7.5 mg dihydroquercetin (experimen tal groups D1 and D2) o r with 0.255 or 0.545 g dry distilled rose petals (e xperimental groups R1 and R2)/kg/d added as to pig's co mbin ed feed on the parameters of lipolysis expressed by acid value; lipid hydropero xides...

The objective of this study was to determine the impact of dihydroquercetin from Siberian larch and dry distilled rose petals (DDRP) on growth performance, carcasses quality and blood characteristics of lambs from the Bulgarian Dairy Synthetic population sheep. For the purpose of the study there were used 30 clinically healthy male lambs aged 65 da...

The aim of this study was to develop a new strategy for processing of functional cooked sausages with reduced nitrites addition manufactured using pork obtained from pigs fed with a supplement of 3.5 and 7.5 mg dihydroquercetin (DHQ) (samples D1 and D2, respectively) or 0.255 and 0.545 g dry distilled rose petals (Rosa damascene) (DDRP) (samples R1...

The aim of this study was to investigate the influence of 3.5 and 7.5 mg dihydroquercetin (DHQ) (groups D1 and D2, respectively), or 0.255 and 0.545 g dry distilled rose petals (DDRP) (groups R1 and R2, respectively) / kg live weight / day added as supplements to pig diets on acid value, peroxide value, TBARS, pH and colour L* a* b* in Longissimus...

Improving pig performance and pork quality is a continual goal of the pork industry. Various strategies have been investigate to achieve this goal. Recently, there has been interest in using natural antioxidants to improve pig health and pork quality. Therefore, the objective of this study was to determine the influence phytonutrients (PN), specifi...

The aim of this study was to explore the technological properties (sensory properties, colour characteristics, pH and water holding capacity) of Russian sturgeon at age of fi ve and seven years, its hybrid with Siberian sturgeon at age of fi ve, six and seven years and fi ve-year-old Sterlet. The highest sensory evaluated scores for taste and fl av...

The objective of this study was to recognize the specificity of microstructural changes of DFD sheep m. Longissimus dorsi during its ripening, and to try to explain them by biochemical and physicochemical amendments of meat. The fresh (4 h post mortem) DFD sheep m. Longissimus dorsi with pH1 = 6.95 stored at 2 ± 2°C was used. The microstructure, de...

Over the last decade the horse meat has gone deeper into the field of vision of both consumers and scientists. The objective of this study is to identify the specific features during aging of the horse meat. The changes in microstructure, morphology, protein autolysis, soluble proteins, pH, WHC, drip loss and colour were studied in horse meat Longi...

The sensory, physicochemical and microbiological properties of electrochemically activated anolyte and flake ice chilled rainbow trout (Oncorcynchus mykiss) packed in low-density polyethylene/polyamide bags were studied during storage for 20 days at 0-4°C. Significant reduction of the sensory assessed scores was found. The fish treated with ECA was...

Ground spices are a source of hazards for dry-fermented meat products. Since dry-cured sausages are not subjected to heat treatment, there is a high risk of microbial cross-contamination and physical impurities. The aim of this study was to determine effects of the replacement of 3 g/kg of ground black pepper (Piper nigrum L.), and cumin (Cuminum c...

The objective of this study was to explore the effect of 24 and 48 h alkaline (2% pentasodium tripolyphosphate), acid (2% sodium lactate), and water-oil marinating (water : sun flavor oil = 1 : 1 and 2% salt) as well as brine soaking (2% salt) on microstructure, changes in protein, and lipid fractions and technological properties of sheep (m. Longi...

The dry‐fermented sausages are under high risk of microbial cross‐contamination and physical impurities come from ground spices because they are not subjected to heat treatment. So, the objective of this study was to investigate the replacement of 3 g/kg ground black pepper ( Piper nigrum L.), and cumin ( Cuminum cyminum ) with their aliquots of te...

Keeping the quality and prolongation the shelf-life of stored at 0  0.5ºC packed under vacuum or modified (80%О2/20%СО2) atmosphere beef m. semimembranosus sprayed with 0.02% solution, containing 10 g.l-1 dihydroquercetin from Siberian larch (Larix sibirica Ledeb), 5 g.l-1 rosemary (Rosmarinus officinalis) extract and 1 g.l-1 L-ascorbic acid was s...

The combined effect of beef packaging under vacuum or rich of oxygen modified atmosphere (80% O-2/20% CO2) and spraying with 0.02% solution, containing 10 g dihydroquercetin isolate from Siberian larch (Larix sibirica L e d e b), 5 g rosemary (Rosmarinus officinalis L i n n.) extract powder, and 1 g L-ascorbic acid dm(-3) on the lipid oxidation cha...

Feed assimilation and growth capabilities of broilers (hybrid "Ross") were studied depending on the intake of feed enriched with natural bioactive compounds from distilled rose (Rosa damascena Mill.) petals or dihydroquercetin from Siberian larch (Larix sibirica Ledeb.) wood. The dried distilled rose petals and dihydroquercetin were added to the an...

The objective of this study was to determine the differences between the fatty acid compositions of hybrid line-golden rainbow trout (Oncorchynchus mykiss, Stevanovski) and Californian rainbow trout (Oncorcynchus mykiss, Walbaum). The fatty acids composition of golden rainbow trout characterized with higher content of poly-unsaturated fatty acids (...

The objective of this study was to determine the differences between the fatty acid compositions of hybrid line-golden rainbow trout (Oncorchynchus mykiss, Stevanovski) and Californian rainbow trout (Oncorcynchus mykiss, Walbaum). The fatty acids composition of golden rainbow trout characterized with higher content of poly-unsaturated fatty acids (...

The improvement of quality and the shelf life of veal by combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions was studied. The control samples C, air packaged only, D, air packaged sprayed by 0.02% dihydroquercetin solution, MAP, modified atmosphere packaging only, BMAP, modified a...

The colorant and antioxidant activity of dried fruits of Goji Berry (GB) (Lycium chinense) and/or butternut Pumpkin Powder (PP) (Cucurbita moschata) can be used for reduction of part of nitrites in cooked and smoked meat products. Since many of these natural biological active substances are consumed together and probably have the potential for syne...

An identification of the technological capabilities to develop new functional cooked sausages with Vi reduced content of nitrite, enriched with dried goji berry (Lycium chinense) or powder of butternut pumpkin (Cucurbita moschata) was studied. The experiments were produced with samples containing 5 g kg-1 sodium nitrite and 5 or 10 g kg-1 dried goj...

Lipid oxidation is one of the main factors responsible for the quality loss in refrigerated and frozen stored fish products. The aim of the study was to evaluate the effect of superficial treatment of Atlantic salmon (Salmo salar) with dihydroquercetin (DHQ) solutions on the hydrolytic and oxidative changes in fish lipids during refrigerated storag...

Abstract – The objective of this study was to evaluate the effect of 48 h acid marinating with 2% sodium lactate (SL) and 2% sodium chloride (NaCl) on poultry fillets. Muscles (24 h post mortem) were immersed in brine solution (2:1) and stored at 0 ± 4°C. The weight gain of the samples (M12 – marinated meat sample after 12 h soaking; M24 - marinate...

Chicken breast and leg meat samples (representing light and dark muscles, respectively) were stored at 0-2 ºC for seven days. Evaluation of the protein changes in light and dark muscles during chilled storage was performed by SDS-PAGE electrophoresis and free amino groups determination. The general aspects of chicken breast and leg meat proteolysis...

The changes in fatty acid composition, non-polar (triglycerols) and polar lipids (phospholipids), total free fatty acids and total cholesterol of Russian sturgeon (Acipenser gueldenstaedtii) were studied during 360 days of storage at −18°C. It was established that total neutral lipids and phospholipids content decreased and total free fatty acids c...

The effect of 2 g.L-1 dihydroquercetin (DHQ) treatment on the MAP (80%O2/20%CO2) vial colour during 8 days storage at 0 ± 0.5°С was studied. Vial neck cuts were deboned on 6 d post mortem. The colour characteristics (L*, a*, b*, C, and H) of the samples (С – control, Т – sprayed by DHQ & airpackaged, MA - packaged in 80%O2 atmosphere, BMA – sprayed...

The effect of superficial treatment with taxifolin solution (1 g L<SUP>-1</SUP>) in combination with modified atmosphere packaging (80%O<SUB>2</SUB>/20%CO<SUB>2</SUB>) on the sensory quality and instrumental color characteristics of chilled beef was studied. The combination of modified atmosphere packaging and taxifolin treatment of beef (TMA beef)...

The effect of superficial treatment of beef trimm ings and beef knuckles with bone with taxifolin solution (1 g/L) on the lipid oxidation development during chilled storage was studied. Beef samples were airpacked or packaged in modified atmosphere consisting of 80%O2/20%CO2. It was found that the combined application of taxifolin treatment and MAP...

The CIE Lab color properties of chilled-stored (1±1°C) salmon (Salmo Salar) discs were investigated depending on the pretreatment with solution containing either 0.05 g.l-1 or 0.1 g.l-1 of dihydroquercetin isolated from Siberian larch (Larix sibirica Ledeb). The superficial treatment with 0.1 g.l-1 dihydroquercetin solution was more effective in st...

The processes of lipolysis and lipid oxidation during frying, oven-baking and subsequent storage under refrigeration of mackerel previously stored at -18 degrees C for six months were studied. The lipids and fatty acid content of the fish were characterized. The acid number, peroxide number, thiobarbituric acid reactive substances, and the conjugat...

IVANOV, G., D. BALEV, H. NIKOLOV and S. DRAGOEV, 2009. Improvement of the chilled salmon sensory quality by pulverisation with natural dihydroquercetin solutions. Bulg. J. Agric. Sci., 15: 154-162 The effect of superficial treatment with either 0.05% or 0.1% solution of dihydroquercetin isolate from Sibe-rian larch (Larix sibirica Ledeb) on the sen...

SummaryA comparative study on the effect of antioxidants on the lipid and pigment oxidation in Bulgarian dry-fermented sausage type lukanka is described. A commercial mix of antioxidants, called ‘grindox 1021’ (GR), restricted the development of the peroxidation processes in dry-fermented sausages (type lukanka) to a greater extent than either rose...