Tkachova D. The induction of gene mutations by the smoked sausage samples of the different manufacturing technologies

The thesis is devoted to research of mutagenic activity of inorganic and organic fraction samples belonging to the three smoked sausage manufacturing technologies (broiled smoked, cooked smoked and raw-smoked sausages) with using a bacterial assay Salmonella typhimurium/microsomes. The object of the research is the Salmonella typhimurium clones which define mutational events. The methods of the research are genetic, microbiological, physical and chemical, statistical. The equipment of the research are an atomic absorption spectrometer, a gas chromatographer, a mass-spectrometer. The biological system responses were registered as weak or middle ones. According to physicochemical analysis, the sample genetic activity can be caused by increased nickel and cadmium concentrations in the inorganic fraction and high benz(a)pyrene and benz(a)anthracene content in the organic fraction. By results of correlation and regression analysis, it was established the strong correlation between cadmium, zinc or nickel content and a mutagenicity index of the inorganic fraction, and between benz(a)pyrene or benz(a)anthracene content and the mutagenicity index of the organic fraction. Statistical analysis of received data showed that the raw-smoked sausage group differed from other two groups in mutagenic activity. This difference was a result of high cadmium concentrations in the raw-smoked sausage samples. In the other hand, benz(a)pyrene and benz(a)anthracene content affect on the whole mutagenic background of all sausage sample groups. The food flavor additives and the complex food additives, which are added to raw sausages during their cooking, were researched. All samples, apart the food flavor additive "Дым" ("Smoke") and the smoking liquid "Жидкий дым" ("Liquid smoke"), showed genetic inertness. Whereas the mentioned food flavor additives were found as weak or middle mutagens. Practical significance of the obtained results is in their applying in the lecture and laboratory courses of "General genetics" (a chapter "Mutagenesis") for students of the industrial biotechnology speciality (NTUU "KPI"); in the lecture and laboratory courses of "Quality control and safety of food products" for students of the speciality in technology of meat storing, preserving and processing (a department of sugar, meat and diery manufactures of the National university of food technologies). Result applicational: education.