Characteristics and Nutritional Value of Various Fish Protein Concentrates

Excellent quality fish protein concentrate can be prepared from a variety of raw materials. In this study, the use of whole cod, headed, eviscerated cod, cod trimmings, cod press cake and whole herring was studied as a source of raw material for the production of fish protein concentrate. The process previously described by Power for use with cod fillets was satisfactory for use with all material studied with the exception of herring. Final fat contents were between 0.018–0.056%. For use with herring a modification to the process was required to increase the efficiency of the second extraction. The second extraction, which used a 70:30 isopropanol + water mixture was changed to 99% isopropanol. With this modification a final fat content of 0.17% was achieved. The corrected Protein Efficiency Ratio values for all fish protein concentrates, with the exception of those produced from cod trimming press cake, were higher than that for casein. Lysine values, determined microbiologically were between 9.1 and 15.03% of the protein. The available lysine values were between 6.1 and 10.4% of the protein.

Download Full-text

Health Food Supplements (“Health Food”) Highly Nutritious From Chlorella And Oil Catfish (Pangasius hypopthalmus)

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.14564 ◽

2016 ◽

Vol 19 (3) ◽

pp. 251

Author(s):

Syahrul Syahrul ◽

Dewita Dewita

Keyword(s):

Fatty Acids ◽

Raw Materials ◽

Essential Fatty Acids ◽

Food Supplements ◽

Raw Material ◽

Food Sources ◽

Protein Concentrate ◽

Fish Protein ◽

Health Food ◽

Food Ingredient

The utilization of microalgae as a food ingredient considered effective, because in addition to alternative food sources also contains nutrients chlorella microalgae in particular is very good for health. This microalgae rich in protein (60.5%), fat (11%), carbohydrates (20.1%), water, dietary fiber, vitamins and minerals Besides these microalgae contain pigments (chlorophyll), tocopherol and the active component (antimicrobial and antioxidants). This is what underlies microalgae is very useful to be used as a source of raw materials of health food supplements. Currently the health food supplements have become a necessity for people to maintain their health in order to remain vibrant. This study aims to produce high nutritious health food supplements from raw material chlorella enriched with fish protein concentrate and oil catfish. The method used in the manufacture of high nutritious health food supplement is a method of microencapsulation with different formulations. The results showed that the best formulations based on the profile of amino acids, fatty acids and standards AAE per day especially essential fatty acids oleic and linoleic is formulation B (chlorella 2%, 1% fish oil and fish protein concentrate 1%.

Download Full-text

Preparation of tambacu protein concentrates using different methodologies

Semina Ciências Agrárias ◽

10.5433/1679-0359.2022v43n1p415 ◽

2022 ◽

Vol 43 (1) ◽

pp. 415-430

Author(s):

Natieli Inácio Fernandes ◽

◽

Claucia Aparecida Honorato da Silva ◽

Gabriela Cristina Ferreira Bueno ◽

Maria Luiza Rodrigues de Souza ◽

...

Keyword(s):

Chemical Composition ◽

Raw Material ◽

Sensory Profile ◽

Protein Concentrate ◽

Fish Protein ◽

B Values ◽

Protein Concentrates ◽

Ph Values ◽

Physical Chemical ◽

Final Yield

The aim of this study was to develop methodologies to obtain fish protein concentrates from tambacu filleting residues, characterize their physical-chemical composition and evaluate their sensory profile. Concentrates were prepared by one of three methodologies: cooking of the raw material and subsequent drying (FPC1); cooking, drying, lipid removal with ethanol at 70 °C and final drying (FPC2); and three washing steps of the raw material with ethanol at 70 °C and drying (FPC3). FPC2 had a lower final yield (15.5%) and chroma a* (1.77) and chroma b* values (14.12) but higher moisture (5.22%) and protein content (80.39%) and luminosity (74.97), in addition to having the weakest fish taste compared to FPC1 and FPC3. FPC1 had the strongest odour, darkest colour, and strongest fish taste compared to FPC2 and FPC3. Ash, pH values, and water activity were not different between the concentrates. It is concluded that the methodology where lipid removal steps are carried out after cooking and drying (FPC2) is more effective for the removal of lipids and deodorization of tambacu protein concentrate.

Download Full-text

Health Food Supplements (Health Food) Highly Nutritious From Chlorella And Oil Catfish (Pangasius hypopthalmus)

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.15083 ◽

2017 ◽

Vol 19 (3) ◽

pp. 251

Author(s):

Syahrul Syahrul ◽

Dewita Dewita

Keyword(s):

Fatty Acids ◽

Raw Materials ◽

Essential Fatty Acids ◽

Food Supplements ◽

Raw Material ◽

Food Sources ◽

Protein Concentrate ◽

Fish Protein ◽

Health Food ◽

Food Ingredient

Abstract The utilization of microalgae as a food ingredient considered effective, because in addition to alternative food sources also contains nutrients chlorella microalgae in particular is very good for health. This microalgae rich in protein (60.5%), fat (11%), carbohydrates (20.1%), water, dietary fiber, vitamins and minerals Besides these microalgae contain pigments (chlorophyll), tocopherol and the active component (antimicrobial and antioxidants). This is what underlies microalgae is very useful to be used as a source of raw materials of health food supplements. Currently the health food supplements have become a necessity for people to maintain their health in order to remain vibrant. This study aims to produce high nutritious health food supplements from raw material chlorella enriched with fish protein concentrate and oil catfish. The method used in the manufacture of high nutritious health food supplement is a method of microencapsulation with different formulations. The results showed that the best formulations based on the profile of amino acids, fatty acids and standards AAE per day especially essential fatty acids oleic and linoleic is formulation B (chlorella 2%, 1% fish oil and fish protein concentrate 1%.

Download Full-text

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽

10.29141/2500-1922-2020-5-2-8 ◽

2020 ◽

Vol 5 (2) ◽

pp. 61-70

Author(s):

Oliya Fazullina ◽

Stanislav Smirnov

Keyword(s):

Dietary Fiber ◽

Nutritional Value ◽

Raw Materials ◽

Health Indicators ◽

Dietary Treatment ◽

Raw Material ◽

Whole Wheat ◽

Healthy Nutrition ◽

Physiologically Active Substances ◽

Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

Download Full-text

Determination of protein and reactive lysine in leaf-protein concentrates by dye-binding

British Journal Of Nutrition ◽

10.1079/bjn19790136 ◽

1979 ◽

Vol 42 (3) ◽

pp. 445-454 ◽

Cited By ~ 12

Author(s):

Ann F. Walker

Keyword(s):

Convenient Method ◽

Nutritional Value ◽

Tungstic Acid ◽

Leaf Protein ◽

Processing Conditions ◽

Acid Orange ◽

Protein Concentrates ◽

Dye Binding ◽

Available Lysine

1. Twenty leaf-protein concentrates (LPC), were produced from different crops and by different processes, the latter being designed to retain maximum nutritional value of the samples.2. The establishment of conditions for the use of CI Acid Orange 12 in a commercial dye-buffer reagent for the determination of protein and reactive (available) lysine in LPC was investigated.3. Values for protein by dye-binding correlated well with those for tungstic-acid-precipitated nitrogen (×6.25).4. Some LPC samples showed a loss of reactive lysine, the greatest loss being associated with the most severe processing conditions.5. For the LPC samples studied, dye-binding provided a convenient method for the concurrent determination of protein and reactive lysine.

Download Full-text

Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2021-1-179-187 ◽

2021 ◽

Vol 51 (1) ◽

pp. 179-187

Author(s):

Anastasia Kozhemayko ◽

Irina Sergeeva ◽

Irina Dolgolyuk

Keyword(s):

Functional Food ◽

Nutritional Value ◽

Raw Materials ◽

Dry Weight ◽

Biologically Active ◽

Raw Material ◽

Positive Trend ◽

Bioactive Substances ◽

Industrial Processing

Introduction. With the development of the food and processing industry, the matter of environmental pollution is becoming more and more acute. Environmental protection is based on the principle of rational use of natural resources and sustainable technology. Vegetable pomace is a secondary raw material; its amount depends on the production technology and equipment. The observed positive trend in the gross harvest of vegetables in open ground can increase the number of vegetable processing enterprises and the capacity of existing enterprises. Eventually, waste will start accumulating at processing sites, and it will have to be used as raw materials. The present paper features the content of biologically active substances in pomace of carrots and beets grown on the territory of the Siberian region and introduces options for their further use in functional foods. Study objects and methods. The research featured carrot pomace of the varieties Losinoostrovskaya, Nantskaya, and Queen of Autumn, as well as beet pomace of varieties Cylinder and Bordeaux. All the samples were harvested in the Kemerovo region in 2019. Determination of physical and chemical parameters was carried out using standard methods. Carotenoids, flavonoids, β-cyanine were studied using spectrometry and photocolorimetric method. Results and discussion. The experiment featured the content of bioactive substances in pomace of carrots and beets obtained during industrial processing. The content of carotenoids in carrots (mg of β-carotene per 100 g of dry weight): for Losinoostrovskaya variety – 23.56 ± 0.23; Nantskaya – 25.32 ± 0.18; Queen of Autumn – 20.78 ± 0.25. Flavonoid content (mg of catechol equivalent per 100 g of dry weight): Losinoostrovskaya – 12.02 ± 0.37; Nantskaya – 13.45 ± 0.56; Queen of Autumn – 11.50 ± 0.48. The content of β-cyanine in beets (mg per 100 g of dry weight): Cylinder – 100.0 ± 8.5; Bordeaux – 35.0 ± 1.8. The nutritional value of carrot and beet pomace with a mass fraction of moisture was 10%. The nutritional value of vegetable pomace is due to the high content of dietary fiber; therefore, the raw materials can be considered for functional food production. The content of biologically active substances in vegetable pomace (flavonoids, carotenoids, β-cyanines) can enhance the functional orientation of this secondary raw material when used in food technologies for the production of food of high nutritional value. Conclusion. The results obtained will make it possible to use the biochemical potential of plant raw materials in many aspects, as well as to obtain new functional food products, thereby expanding the range of healthy foods.

Download Full-text

Technology of Natural Biocorrectors from Seafood Processing Waste

E3S Web of Conferences ◽

10.1051/e3sconf/202132001008 ◽

2021 ◽

Vol 320 ◽

pp. 01008

Author(s):

V.D. Bogdanov ◽

A.A. Simdyankin ◽

A.V. Pankina

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Biologically Active ◽

Raw Material ◽

Chemical Components ◽

Animal Products ◽

Biological Value ◽

Dry Food ◽

Composition Structure ◽

Seafood Processing

Biocorrectors are dry concentrates from natural raw sources with high nutritional value due to the high content of important chemical components of food, including essential, minor, and biologically active nutrients. The raw material for the production of natural biocorrectors can be waste from cutting the fish and animal products. It is promising to use the skin of an octopus, the weight of which during cutting is up to 37% of the weight of raw materials, Pacific herring milt, which is formed during cutting in an amount of up to 12.4% of the weight of raw materials, and bivalve mantle mollusk of Primorsky scallop, accounting for about 10% of its mass. The goal of the research is to obtain dry food concentrates from seafood waste that exhibit functional properties. To preserve and form the specific properties of finished products, namely high biological value, digestibility, organoleptic indicators of concentrates, low-processing temperatures (cryotechnology) were used, which maximally preserved the composition, structure and other natural properties of raw materials. The dry seafood concentrates obtained by cryogenic technology exhibit high functionality and can be used as biocorrectors of food in order to impart high nutritional and biological value to it due to the balance of microand macronutrients.

Download Full-text

QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

Innovations and Food Safety ◽

10.31677/2072-6724-2021-32-2-7-14 ◽

2021 ◽

pp. 7-14

Author(s):

O. M. Burmistrova ◽

E. A. Burmistrov ◽

N. L. Naumova

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Food Additives ◽

Sea Buckthorn ◽

Biologically Active ◽

Raw Material ◽

Test Material ◽

Plant Raw Materials ◽

Organoleptic Characteristics ◽

Unique Trace

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

Download Full-text

DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES

Grain Products and Mixed Fodder’s ◽

10.15673/gpmf.v19i3.1511 ◽

2019 ◽

Vol 19 (3) ◽

pp. 41-46

Author(s):

N. Dzyuba ◽

O. Bunyak

Keyword(s):

Fast Food ◽

Nutritional Value ◽

Raw Materials ◽

Storage Period ◽

Food Products ◽

Component Composition ◽

Biologically Active ◽

Raw Material ◽

Cereal Products ◽

Healthy Nutrition

In recent years Ukraine has seen a growth in the consumption of cereal products. Wide demand from the population are rice, buckwheat, oat, corn cereals and derived cereal products, and grain products fast food or ready-to-eat (cereals, extruded cereals, expanded snacks, cereals, etc.). One of the most promising areas of research in the field of healthy nutrition is to develop products that have a multicomponent structure, including main raw materials and various nutrients, including to provide specified properties. The creation of such products is relevant, because due to the multi-component composition is achieved provide thehuman body the important nutrients in required amount. The nutrition of a modern person includes a variety of products, including complex prescription composition, and determines the appearance and development of the direction - "design" of complex multicomponent food products with desired properties In the article, the authors developed the formulations of extruded multicomponent products. In developing the composition for the production of extruded corn products, considerable attention was paid to the nutrient composition of the raw material, its change during processing and balance. A study of the nutritional value of extrudates developed and manufactured in laboratory conditions was carried out. The formulation of extruded cereal products was optimized. To determine the optimal shelf life of the developed extrudates, microbiological studies were carried out and an organoleptic assessment of the quality of the obtained products was carried out.When designing recipes, we used the linear programming method, which allowed us to obtain a product with high nutritional value, the necessary content of biologically active substances and good organoleptic properties. According to the research results, it is recommended that storage period up to 6 months at a temperature of (18 ± 20) оC and relative humidity not more than 75% in polypropylene package.

Download Full-text

DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS

Food systems ◽

10.21323/2618-9771-2019-2-2-44-47 ◽

2019 ◽

Vol 2 (2) ◽

pp. 44-47

Author(s):

N. E. Posokina ◽

N. M. Alabina ◽

A. Yu. Davydova

Keyword(s):

Dairy Products ◽

Nutritional Value ◽

Raw Materials ◽

Research Work ◽

World Market ◽

Raw Material ◽

Sesame Seeds ◽

Functional Beverages ◽

Poppy Seeds ◽

Functional Drink

Nowadays, there is a growing consumer interest in food products, made from vegeta-ble raw materials. The article is devoted to an actual topic related to the choice of plant mate-rials, based on its nutritional and biological value, in order to create functional beverages. The analysis of the world market of vegetable analogues of milk was implemented. Based on the literature, the following raw materials were analyzed: cashew nuts, cannabis fruits, sesame and poppy seeds, almond kernels, buckwheat seeds and oats, soybeans. The data on nutritional value, vitamin-mineral and amino acid composition, as well as the composition of fatty acids of the specified raw materials was presented. The conclusion is made about the perspective of its use for the manufacture of drinks, alternative cow’s milk. The article reflects the results of research work on the creation of a functional drink based on sesame seeds, provides information about the nutritional value and biochemical composition of the drink, made on the basis of this raw material. Sesame milk when used regularly can help prevent diseases of the car-diovascular system, the gastrointestinal tract, the musculoskeletal system.

Download Full-text