scholarly journals Food value and basic parasitosis of fish used in food by indigenous populations of Yakutia

2020 ◽  
Vol 17 ◽  
pp. 00242
Author(s):  
Terenty Platonov ◽  
Konstantin Stepanov ◽  
Ayan Nyukkanov ◽  
Natalia Kuzmina ◽  
Anna Gorokhova
Keyword(s):  
Nutritional Value ◽  
Crucian Carp ◽  
Negative Impact ◽  
Infection Intensity ◽  
High Energy ◽  
Fat Content ◽  
Indigenous Populations ◽  
High Fat ◽  
Food Value

The article presents the results of studies of nutritional value and the degree of infection with parasitoses of Siberian vendace (Coregonus sardinella Vallenciennes, 1848) and Yakut crucian carp (Carassius carassius jacuticus Kirillov, 1972). By the amount of protein, the Siberian vendace is classified as medium-protein, in terms of fat content, it is especially fatty fish and of high calories. It has been established that a distinctive feature of the Yakut crucian carps compared to European ones is high fat content (up to 10 % versus 2.5 %), high content of polyunsaturated fatty acids, macro- and microelements, vitamins, and have high energy value. The most common parasitic diseases of the crucian carp and vendace, affecting the quality and appearance of the fish, are myxosporidioses caused by Myxobolus, digramosis and phylometroidosis, the negative impact on the quality of which depends on the parasite infection intensity.

scholarly journals Composition and Quality Standards of Functional Caramel

2020 ◽  
Vol 50 (2) ◽  
pp. 204-211
Author(s):  
Irina Reznichenko ◽  
Tamara Renzyaeva ◽  
A. Renzyaev
Keyword(s):  
Ascorbic Acid ◽  
Quality Indicators ◽  
Functional Properties ◽  
Nutritional Value ◽  
Quality Standards ◽  
High Energy ◽  
Food Science ◽  
Technical Documentation ◽  
Industry Standards

Introduction. Functional foods help to improve the diet, maintain health, and prolong active longevity. Therefore, food science constantly develops new formulations of functional products. Caramel can hardly be called healthy food as it possesses low nutritional and high energy value. Moreover, caramel contains easily digested sugars but no physiologically functional ingredients, e.g. vitamins, minerals, etc. In order to increase the nutritional value of caramel, we fortified the traditional formulation with ascorbic acid and Valetek-3 vitamin premix. Study objets and methods. The research featured laboratory and pilot samples of caramel. The quality indicators of the finished product were determined according to the industry standards. Results and discussion. The research provided advanced formulations and technology for the development of the new functional caramel fortified with ascorbic acid and a vitamin complex. A set of experiments resulted in a nomenclature of regulated quality indicators and functional properties. The changes in the quality of the caramel during storage made it possible to define the shelf-life of the product. Conclusion. The research defined the optimal formulation for the new kind of functional caramel and determined its quality indicators. The present article introduces a list of quality standards for caramel fortified with vitamin C (ascorbic acid) and Vitalek-3 vitamin premix, as well as the indicators of its functional properties. The research provided the new functional food with the regulatory and technical documentation necessary for its mass production.

scholarly journals The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

2020 ◽  
Vol 12 (18) ◽  
pp. 7606 ◽  
Author(s):  
Artur Głuchowski ◽  
Ewa Czarniecka-Skubina ◽  
Maria Buła
Keyword(s):  
Heat Treatment ◽  
Energy Consumption ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
High Energy ◽  
Nutrition Value ◽  
Sous Vide ◽  
Conventional Methods ◽  
High Energy Consumption

Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.

Nutrition of the bacon pig: IV. The influence on growth, conformation and carcass quality of including meat meals of widely-differing fat content in the rations of bacon pigs

1939 ◽  
Vol 29 (4) ◽  
pp. 502-523 ◽  
Author(s):  
H. E. Woodman ◽  
R. E. Evans
Keyword(s):  
Oil Content ◽  
Fat Content ◽  
The Body ◽  
Carcass Quality ◽  
High Fat ◽  
Degree Of Unsaturation ◽  
Meat Meal ◽  
Growing Pig ◽  
The Cost

The amount of oil in the diet and its degree of unsaturation are known to exert an important effect on the nature of the fat deposited in the body of the growing pig, foods of high oil content tending to give rise to bacon carcasses containing fat of an undesirably soft and unsaturated character. For this reason, authorities on pig nutrition are agreed on the desirability of excluding from the dietary of the bacon pig all foods containing more than a small percentage of oil. It has been stated that, in order to avoid the danger of producing carcasses with soft fat, the meal ration of the fattening pig should be made up so as to contain no more than about 3% of oil.This prejudice against the use of feeding stuffs rich in oil has been transferred, somewhat unquestioningly perhaps, to feeding stuffs rich in fat. Feeding meat meal, for example, contains normally from 8 to 10 % of fat, and manufacturers complain of the difficulty of securing sales of this product for pig-feeding on account of the view generally held that its high fat content would occasion the production of soft fat in the resultant bacon or a carcass with an excessive amount of fat. To meet this prejudice, therefore, the meat meal as ordinarily produced is frequently submitted to a process of de-greasing with petroleum benzine at about 200° F. so as to give a meat meal containing about 3% of fat. This procedure, however, not only adds to the cost of the manufacture of meat meal, but may actually lead to a distinct lowering of the digestibility of the product (Woodman & Evans, 1937).

scholarly journals INFLUENCE OF STATE HAY WITH BIOLOGICAL CONSERVATIVES ON MILK AND CHEESE QUALITY

2019 ◽  
pp. 84-89 ◽  
Author(s):  
Анна Карамаева ◽  
Anna Karamayeva ◽  
Сергей Карамаев ◽  
Sergey Karamaev ◽  
Наталья Соболева ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Crude Protein ◽  
Nutritional Value ◽  
Fat Content ◽  
Animal Feeding ◽  
Digestible Protein ◽  
Biological Preservative

The purpose of the study is to improve the property of eastern galega haylage by using verdant grass preservative applicator and biologies. Iit was established that the eastern galega verdant grass, because of the low sugar con-tent, is not good for state hay purchasing due to the of the obtained results. The biological preservative applicators use for state hay purchasing significantly improves the quality of feed. The preservatives use for verdant grass al-lowed to increase the active acidity of the finished feed in the range between 6.3 to 11.2%, the content of lactic acid – 0.51-0.84 per cent and to reduce the content of acetic acid by 0.19 and 0.27%, respectively. The proportion of lactic acid in the total volume of organic acids was increased by 13.03-16.88%.The nutritional value of haylage with bio-logical preservative applicants increased due to augment of the dry content by 1.7-3.2%, EKE – by 4.4-11.1%, crude protein – by 4.3-10.1%, digestible protein – by 7.4-14.7%.The coefficient of digestibility in the diet of dry con-tent increased by 1.14-3.19%, crude protein – by 2.14-3.62%, crude fat – by 1.64-4.09%, crude fiber – by 1.74-3.87%, BEV – by 2.05-4.13%, which is very important for animal feeding. The use of haylage with a preservative in the diet of cows from experimental groups increased the fat content in milk by 0.03-0.08%, protein – by 0.04-0.10%, and casein contained – by 0.07-0.18%. Rennet additive apply helps milk to coagulate faster by 2.3-4.5 min (6.6-12.8%), and decrease losses of dry content with serum by 1.5-3.0%. The dry content mass in the experimental samples of cheese increased by 2.8-4.7%, fat – by 1.6-2.7%, protein – by 0.7-1.6%, the degree of cheese maturity improved. The «Milostan and Loktantra + zeolite» preservatives provide better properties for products produced.

Deep Wastewater Treatment with Excessively High Fat Content

2019 ◽  
Vol 23 (10) ◽  
pp. 34-38
Author(s):  
G.I. Zubareva
Keyword(s):  
Wastewater Treatment ◽  
Biological Treatment ◽  
Food Industry ◽  
Fat Content ◽  
Technological Scheme ◽  
High Fat ◽  
Treatment Facilities ◽  
Physicochemical Methods ◽  
Air Flotation

The qualitative and quantitative characteristics of highly concentrated fat-containing wastes of the food industry are given. The aggregate states of the presence of fat in wastewater are discussed, which determine the composition of treatment facilities in the technological scheme for the deep treatment of fat-containing effluents. The basic classical methods of wastewater treatment from fat are analyzed: mechanical, physicochemical (air flotation, electroflotation), as well as the method of deep wastewater treatment - biological treatment. It is shown that the traditional technological scheme of wastewater treatment from excessively high fat content does not ensure the quality of treated effluents to regulatory requirements. The prospects of anaerobic-aerobic technology for cleaning wastewater from food industry enterprises from excessively high fat concentrations as a method of deep post-treatment are discussed. The conclusion is drawn about the effectiveness of the combined technology for wastewater treatment with an excessively high fat content, based on the use of physicochemical methods (air flotation, electroflotation) and biological treatment (anaerobic-aerobic method).

Fillet texture of rainbow trout as affected by feeding strategy, slaughtering procedure and storage post mortem

1995 ◽  
Vol 31 (10) ◽  
pp. 225-231 ◽  
Author(s):  
Jacob Færgemand ◽  
Bent Rønsholdt ◽  
Niels Alsted ◽  
Torger Børresen
Keyword(s):  
Storage Time ◽  
Feeding Strategy ◽  
Testing Machine ◽  
High Energy ◽  
Fat Content ◽  
Starvation Period ◽  
Post Mortem ◽  
Feed Composition ◽  
Fillet Quality

Due to the enactment of environmental legislation in Denmark, feed expenditure by commercial aquaculture operations has been limited. This development has created a demand for high energy diets, which presently dominate the market place. Such diets limit waste load to the surrounding environment, but is the quality of the fish as end product affected? It is well established that fillet quality varies according to several factors, including feed composition and feeding regime. An experiment was thus designed to evaluate the effect of differing: i) amount of protein fed, ii) amount of fat fed, iii) starvation period before harvesting, iv) method of slaughter and v) storage time post mortem on fillet quality of 600g trout. The fillet fat content was examined and related to each of the five factors investigated in order to determine which had the most pronounced effect on fillet texture post mortem. Texture measurements were undertaken using an Instron Universal Testing Machine and sensory analysis. Results indicated that fillet fat content could be increased 20% without affecting texture. Storage time post mortem was found to be the single most important factor affecting fillet texture. Sensory analyses verified the results obtained by instrumental texture testing.

scholarly journals Optimization of the process of compound feed pelleting for fur animals

2021 ◽  
Vol 83 (1) ◽  
pp. 240-247
Author(s):  
E. S. Shentsova ◽  
L. I. Lytkina ◽  
A. S. Muraviev ◽  
A. A. Torshina
Keyword(s):  
Specific Energy Consumption ◽  
Fat Content ◽  
Acid Number ◽  
High Fat ◽  
The Press ◽  
Optimization Parameters ◽  
Statistical Planning ◽  
Feed Costs ◽  
Fur Animals

Currently, fur farming products are becoming more and more in demand. With the increase in the number of fur-bearing animals, it is necessary to produce compound feeds that provide high quality furs with minimal feed costs. Compound feed recipes with a fat content of 20% and higher were developed for fur animals. Feeding fodder in the form of granules produced by the technology, one of the stages of which is the process of granulating compound fodders with a high fat content with reasonable operating parameters of the granulator press, is expedient. Process studies using the method of statistical planning of a multivariate experiment were carried out to determine the optimal granulation parameters. The following factors influencing the process under consideration were chosen: the amount of added fat, the steam consumption, the gap between the roll and the press die. Specific energy consumption and crumbling served as criteria for assessing the influence of the selected parameters, which make it possible to assess adequately the efficiency of the process. The data obtained showed that the process of pelleting compound feed at optimal parameters makes it possible to obtain pellets, the quality of which meets the requirements of the standard. All the data obtained were within the calculated confidence intervals of the optimization parameters. The change in the quality indicators of the obtained granulated compound feed during storage was also investigated in the work. Changes in the quality of granulated compound feed during storage testified that the values of total acidity and acid number of fat increased significantly after two months of storage due to hydrolysis of fat in conditions of free oxygen access. The value of the peroxide number of fat, which reflects the depth of oxidative changes in the compound feed, increased sharply after two months of storage. The content of vitamins A and E during the storage of compound feed for 45 days in summer was 12.3% and 10.5% of the initial values, respectively. The recommended shelf life of granulated feed with a high fat content in winter-spring period is 60 days, in summer - 45 days.

scholarly journals The use of the β-cyclodextrin with iodine in technology of making meatballs and their functional characteristics

2020 ◽  
Vol 22 (93) ◽  
pp. 45-49
Author(s):  
V. Pasichnyi ◽  
A. Ukrainets ◽  
Kh. Chebanenko ◽  
I. Kamlay
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Nutritional Value ◽  
Negative Impact ◽  
First Grade ◽  
Fat Content ◽  
Raw Material ◽  
Cyclodextrin Complex ◽  
Technological Characteristics ◽  
Organoleptic Characteristics

The pressing issue today is to increase the range of foods that would have increased nutritional value. Therefore, the subject of the study is meatballs cooked on the basis of the thighs of broiler chickens, half fat pork and beef of the first grade. The aim was to create a complete product with high organoleptic characteristics, balanced by biological and nutritional value and to find the optimal concentration of β-cyclodextrin complex with iodine. The article presents a comparative study of functional and technological characteristics of minced meat based on meat of chicken broilers, pork semifinished and first grade beef. According to the research plan, recipe samples were developed that differed in the type of used raw meat materials and complex of iodine with β-cyclodextrin content. The processing of products was carried out by the standard method. Among the examined parameters are selected: the content of moisture, water holding and water retaining capacity, рН, fat content. All measurements were examined after preparation and 30 days of storage. All test specimens had a characteristic pH level according to the type of raw material. The moisture content was characteristic of the raw material used and reached the maximum value for sample 8 after preparation – 46.1 %, and the minimum for sample 2 – 38.3 %. The moisture content of all samples depends on the consistency of the product. Thus, it has the lowest values among the samples for all samples it includes in its recipe a fillet of broiler chickens, which is more sensitive to heat treatment than the raw material used in other specimens. The results of the determination of fat content in the test specimens completely correspond to the average values for this type of raw material. The highest values were obtained in the samples containing pork, the lowest – the red meat of broiler chickens. Improved recipe for meatballs in tomato sauce with the content of the resulting complex β-cyclodextrin with iodine of 4 μg/g of product. The complex has  absence of negative impact on the quality of the finished product, no impact on quality or sensory characteristics, on functional and technological characteristics and shelf life of the finished product. The results show that the substitution of beef in the recipe for broiler chickens allows the production of meatballs with high quality properties.

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