scholarly journals Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Oksana Zinina ◽  
Svetlana Merenkova ◽  
Damir Galimov ◽  
Eleonora Okuskhanova ◽  
Maksim Rebezov ◽  
...  
Keyword(s):  
Shear Stress ◽  
Rheological Properties ◽  
Raw Materials ◽  
Microstructural Analysis ◽  
Essential Amino Acids ◽  
Enzyme Treatment ◽  
Plant Raw Materials ◽  
Ultimate Shear Stress ◽  
Meat Samples ◽  
Minced Meat

The aim of the study was to analyse the effects of transglutaminase on the physicochemical, technological, rheological, and microstructural indicators of minced meat with the addition of plant raw materials. The formulations of minced meat from beef trimming, hemp protein, and flax flour were optimized in terms of biological value and optimal content of essential amino acids. The addition of plant components in amounts greater than 18% caused an increase in the content of protein, fat, and ash in the minced samples. The rheological properties of minced meat samples without enzyme treatment changed depending on the proportion of plant raw materials. When the content of the flax flour was increased, the minimum ultimate shear stress and viscosity were observed, while the maximum values for these indicators were achieved in samples containing about 15% hemp protein, as well as in samples without plant additives. When adding transglutaminase to the formulation, increases in the ultimate shear stress and viscosity were proven for all combined minced samples. The combined minces, containing flax flour, had a more plastic structure and the lowest modulus of elasticity, while minces including 14% hemp protein or more than 87% meat components were identical to the control samples in terms of deformation and elasticity. In enzyme-treated minces, the plasticity of the samples reduced while density and elasticity increased. Transglutaminase treatment contributed to the formation of optimal technological properties of combined minces. Microstructural analysis showed the intermolecular bonds between protein particles in combined minced samples with the addition of enzymes. The research results have demonstrated the effectiveness of using transglutaminase in the composition of combined minced meat for the formation of a homogeneous and dense system with the necessary technological and rheological properties.

scholarly journals CRITERIONAL FEATURES OF STRUCTURAL CHARACTERISTICS OF FINE TEXTILE MEAT

2021 ◽  
Vol 15 (1) ◽  
Author(s):  
М. П. Сичевський ◽  
Л Войцехівська ◽  
К В Копилова ◽  
C Б Вербицький ◽  
Ю І Охріменко
Keyword(s):  
Shear Stress ◽  
Rheological Properties ◽  
Maximum Shear Stress ◽  
Fat Content ◽  
Plastic Viscosity ◽  
Poultry Meat ◽  
Rheological Parameters ◽  
Limit Values ◽  
Mechanically Separated Meat ◽  
Minced Meat

Poultry meat mechanically separated from broiler carcasses and compared with minced meat from manual deboning was studied. It has been found that an increase in the free moisture content of mechanically separated meat by 10-15% causes a reduction in shear characteristics by almost 2 times. The shear stress values ​​in hand-rolled meat samples were, on average, 1.3 times higher than in physico-chemically similar samples of mechanically separated meat. The samples of hand-rolled meat differed by 1.4 times the values ​​of plastic viscosity, as well as larger, on average 1.5 times, the values ​​of the coefficient of consistency. A set of rheological parameters and their limit values, close to the characteristics of minced meat from manual deboning, namely: the maximum shear stress (penetration) - from 1.9 kPa to 2.2 kPa; plastic viscosity - from 33 Pa • s to 45 Pa • s; coefficient of consistency - from 1.4 to 1.7. It has been established that the most important factors influencing the difference between the rheological parameters of mechanically separated meat and hand-rolled meat are the fat content and the degree of grinding. The reduction of fat content, processing pressure, as well as the speed of grinding of raw materials allows to bring the rheological characteristics of mechanically separated meat to the characteristics of manual deboning meat. The nature of the change in the rheological properties of meat mechanically separated over time is revealed: during the first stage (lasts about 2-3 hours) the structure remains unchanged, the second stage is the period of growth of all indicators to the maximum value, this is the period of critical aging. Further aging (third period) is characterized by a decrease in the numerical values ​​of all indicators, due to a decrease in the strength of the structure under the action of a complex of microbiological and biochemical processes. The study of the rheological properties of mechanically separated meat of broiler chickens and the comparison of the obtained indicators with the corresponding characteristics of minced meat formed by mincing hand-rolled meat, gave grounds for concluding on the possibility and expediency of mechanically separated meat in meat products.

scholarly journals Processing of natural plant raw materials and their use as additives in the food industry

2021 ◽  
Vol 845 (1) ◽  
pp. 012121
Author(s):  
S N Nikonovich ◽  
N A Tarasenko ◽  
S I Kucherova
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Raw Materials ◽  
Fine Powder ◽  
Essential Amino Acids ◽  
Biologically Active ◽  
Deep Processing ◽  
Plant Raw Materials ◽  
Active Additive ◽  
Squalene Content

Abstract The article deals with the issues of deep processing of non-traditional plant raw materials – amaranth. The authors found that amaranth seeds of various types are a source of starch and protein, balanced in amino acid composition. A comparative assessment of the main nutrients and mineral composition of amaranth seeds with traditional crops showed that amaranth seeds are unique as raw materials for the production of biologically active additives. It is proved that a fine powder of whole-ground flour is possible to obtain by double mechanical processing of amaranth seeds with mandatory heat treatment before introduction into the recipe. It was experimentally revealed that the developed biologically active additive has a high nutritional value and functional properties, which are formed due to squalene content, essential amino acids and plant phospholipids.

scholarly journals Amino acids composition of herb of Lamiaceae family representatives

2019 ◽  
pp. 82-87
Author(s):  
M. I. Shanayda
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Total Amino Acid ◽  
Plant Materials ◽  
Plant Raw Materials ◽  
Amino Acids Composition

Researching of the amino acids contents in medicinal plant raw materials is an important task of pharmaceutical science and practice, because complexes of amino acids used for the corrections of hepatobiliary disorders, nervous and cardiovascular systems. The aim of this study was to conduct a qualitative and quantitative analysis of amіno acids composition of these representatives. The article presents the results of the amino acid composition investigation of the above-ground parts of 10 species belonging to Lamiaceae Juss. Family (Ocimum, Hyssopus, Dracocephalum, Lophanthus, Monarda and Satureja genera). By paper chromatography it was identified several amino acids. HPLC analyzes revealed the content and composition of more than 20 amino acids. The highest total amino acid composition was found in the herb of the genus Ocimum. It was identified 10 essential and non-essential 9 amino acids in each herb, and 3 nonproteinogenic amino acids also. It was established that in all plant materials dominate quantitatively nonessential amino acids (asparagine, proline, glutamic and aspartic acid). Among the essential amino acids arginine and threonine predominate.

PHYSICO-CHEMICAL BASES OF THE USE OF DIELECTRIC SEPARATION TO IMPROVE THE QUALITY OF PROCESSING OF SEEDS OF SPICY-AROMATIC PLANTS

2021 ◽  
Author(s):  
Ю.К. ГОРОДЕЦКИЙ ◽  
Ю.Ф. РОСЛЯКОВ ◽  
В.В. ЛИТВЯК
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Quantitative Composition ◽  
Aromatic Plants ◽  
Anethum Graveolens ◽  
Plant Raw Materials ◽  
Carum Carvi ◽  
Charged Amino Acids ◽  
Physico Chemical

Исследованы биологические особенности (морфология поверхности, а также качественный и количественный состав белков) семян (плодов) пряно-ароматических растений: кориандра (Coriandrum sativumL.), тмина (Carum carvi L.) и укропа (Anethum graveolens L.). Методами сканирующей электронной микроскопии установлена нерегулярная поверхность семян кориандра, тмина и укропа. На их поверхности идентифицировано большое количество бороздок, углублений, бугорков. Поверхность шероховатая и содержит много волосков. Особенно много волосков имеется на поверхности семян тмина. Определено, что в 100 г семян кориандра, тмина и укропа содержится: общего белка – 12,37; 19,77 и 15,98 г соответственно, свободных аминокислот – 1,42; 18,46 и 8,39 г соответственно. Сумма положительно заряженных незаменимых аминокислот (аргинина, гистидина и лизина) в 100 г кориандра, тмина и укропа составляет соответственно 0,149; 2,833 и 2,621 г, сумма отрицательно заряженных аминокислот (аспарагиновой и глутаминовой) – 0,71; 5,253 и 0,633 г соответственно. Результаты исследований будут способствовать совершенствованию технологии глубокой переработки растительного сырья для получения семян высокого качества с заданными свойствами путем отделения примесей органической и неорганической природы. The biological features (surface morphology, as well as the qualitative and quantitative composition of proteins) of seeds of spicy-aromatic plants: coriander (Coriandrum sativum L.), cumin (Carum carvi L.) and dill (Anethum graveolens L.) were studied. The irregular surface of coriander, cumin and dill seeds was established by scanning electron microscopy. A large number of grooves, depressions, and bumps have been identified on their surface. The surface is rough and contains a lot of hairs. There are especially many hairs on the surface of cumin seeds. It was determined that 100 g of coriander, cumin and dill seeds contain: total protein – 12,37; 19,77 and 15,98 g respectively, free amino acids – 1,42; 18,46 and 8,39 g respectively. The sum of positively charged essential amino acids (arginine, histidine and lysine) in 100 g of coriander, cumin and dill is 0,149, 2,833 and 2,621 g respectively, the sum of negatively charged amino acids (aspartic and glutamic) is 0,71; 5,253 and 0,633 g respectively. The results of the research will contribute to the improvement of the technology of deep processing of plant raw materials to obtain high-quality seeds with desired properties by separating impurities of organic and inorganic nature.

scholarly journals Use of chickpea flour in food production

2021 ◽  
Vol 845 (1) ◽  
pp. 012120
Author(s):  
E S Taranova ◽  
E A Zenina ◽  
A G Mel’nikov ◽  
T E Kryuchkova ◽  
E A Skorokhodov ◽  
...  
Keyword(s):  
Amino Acids ◽  
Wheat Flour ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Climatic Conditions ◽  
Wheat Bread ◽  
Plant Raw Materials ◽  
Chickpea Flour ◽  
Organoleptic Characteristics ◽  
Volgograd Region

Abstract Currently, the production of special varieties of bread and bakery products using non-traditional plant raw materials is relevant. The article presents the results of studies on the introduction of chickpea flour into the recipe of wheat bread. Chickpea is a crop that is adapted to vegetation in unfavorable soil and climatic conditions of the Volgograd region. Chickpeas are high in protein (up to 32%) and fat (8%), while the amount of carbohydrates is insignificant (up to 5%). In the laboratory, test baking of bread was carried out using the following options: wheat bread (control) and wheat-chickpea bread. Chickpea flour was added to wheat flour in the amount of 5, 10, 15 and 20%. Before baking, a study of wheat flour and mixtures of wheat flour with chickpea was carried out for the content and quality of crude gluten. The addition of chickpea flour has been found to reduce the amount of wet gluten, but not to decrease its quality group. After test baking, the volume of the bread was measured and the organoleptic characteristics were determined. It was found that the addition of chickpea flour leads to a decrease in the volume of the finished product. The bread with the addition of chickpea flour differed from the control variant in the color of the crust and crumb. The pulp was denser and finer. The taste and smell of chickpea were felt only in the variants with the addition of 15 and 20% chickpea flour. The addition of chickpea flour contributed to the enrichment of wheat bread with essential amino acids. With the consumption of 300 g of bread containing 80% wheat and 20% chickpea flour, the daily requirement of the human body for essential amino acids would be satisfied by 48.8%.

scholarly journals Assessment of a new artificial buckwheat species Fagopyrum hybridum as a source of plant raw materials compared to F. Tataricum and F. Esculentum

10.5219/1393 ◽  
2020 ◽  
Vol 14 ◽  
pp. 625-632
Author(s):  
Elena Klimova ◽  
Ivan Fesenko ◽  
Elena Kuznetsova ◽  
Ján Brindza ◽  
Gyunesh Nasrullaeva ◽  
...  
Keyword(s):  
Amino Acid ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Temperature Treatment ◽  
Whole Grain ◽  
Plant Materials ◽  
Plant Raw Materials ◽  
Cultivated Species ◽  
Whole Grain Flour ◽  
Heating Up

A promising way to increase the use of buckwheat is the wider introduction of technologies for its processing, including grinding of non-hulled grain. It requires the search for new plant materials with more suitable characteristics. In this work, the possibilities to use the grain of a new artificial buckwheat species Fagopyrum hybridum for flour production are studied in comparison with two cultivated species F. tataricum and F. esculentum. Some chemical characteristics of F. hybridum flour were evaluated. According to the size of the kernel fragments in different modes of milling within each species the significant differences were identified within F. esculentum and F. hybridum (p <0.001 and p <0.05, respectively); there were no significant differences within F. tataricum (p >0.1). Fragments of the seed hulls of F. tataricum and F. hybridum compared to ones of F. esculentum were distinguished by the absence of pronounced acute angles. For the cultivated species, amino acid compositions of grain protein of the studied samples manifest no strong deviations from earlier published results. The new species F. hybridum has the amino acid composition similar to ones of the both cultivated species with slight superiority in the content of all essential amino acids. So, the content of Cysteine, Tryptophan, Arginine, Lysine, Methionine, Leucine + Isoleucine, Threonine, Histidine and Valine in seeds of F. hybridum was 5.2, 15.0, 25.8, 30.2, 31.2, 36.0, 38.4, 41.1 and 46.2% higher compared to F. tataricum and 11.1, 43.7, 39.2, 3.7, 31.2, 15.2, 14.8, 20.0, 18.9% higher compared to F. esculentum. Using DPPH it was assessed the antioxidant activity (AOA) of whole grain flour of three buckwheat species and decreasing of the AOA during heating up to 100 °C.  After water extraction the AOA was maximal for F. tataricum flour; F. hybridum and F. esculentum manifested similar values with the same decline dynamics during heating. After ethanol extraction the flour of F. hybridum shown higher AOA compared to both cultivated species before temperature treatment (1.3 times) as well as after heating to 100 °C (1.2 times). The results of the analysis of the fractional composition of flour from the whole grain of the three buckwheats shown the fragments of the seed hulls of F. tataricum and F. hybridum compared to ones of F. esculentum were characterized by the absence of pronounced acute angles. Additional experiments are needed to optimize the technology of whole-grain buckwheat flour. But the grain of F. tataricum and F. hybridum looks like more suitable for these purposes than the non-hulled grain of F. esculentum.

scholarly journals Engineering rheology in food industry

2019 ◽  
Vol 2019 (4) ◽  
pp. 147-156
Author(s):  
Viktor Vladimirovich Kogan ◽  
Larisa Eduardovna Semenova
Keyword(s):  
Rheological Properties ◽  
Food Industry ◽  
Raw Materials ◽  
Rotational Viscometer ◽  
Rheological Models ◽  
Plastic Properties ◽  
Operating Modes ◽  
Material Resources ◽  
Wide Range ◽  
Minced Meat

The paper describes the technological processes of the food industry assuring production of a finished product with predetermined properties, where different types of food raw materials and semi-finished products are objects of study of engineering rheology, considering their be-havior at the stage of deformation (compression, twisting, stretching). The processes of mixing and inter-operational transportation of products are interrelated with the viscous-plastic raw materials (dough, minced meat, candy mass) contacting with the working parts of machines. That is why, in order to rationally use and save material resources the selection of process parameters and operating modes should be carried out subject to the rheological properties of the products (shearing, surface, volumetric). These properties have been listed and their nature has been described. The basic shearing characteristics of the raw materials under study have been determined and analyzed. Specific features of the elastic, viscous and plastic properties of the product under stress are considered. The combinations of rheological models of simple idealized bodies are studied: viscous-plastic, elastic-plastic. Equations that describe the flow of various viscous-plastic media are given. The dependence of the effective viscosity on the stress or shear rate for meatball meat from fish is graphically presented. The effect of minced meat humidity on the structural and mechanical properties of meatballs from fresh carp, pike, catfish, and bream has been traced. Rheological characteristics were determined by a rotational viscometer RV-8. Samples were prepared for one specimen from each product by adding a different amount of water, followed by stirring and thermostating. In parallel, the fat content was determined. According to the obtained values of structural and mechanical characteristics, the rheological properties of meatballs have been illustrated in a wide range of variables. From the data obtained it can be inferred that with increasing humidity, the numerical values of all shearing characteristics decrease due to thickening of the liquid interlayers between the product particles, and the rate of the mechanical structure remains practically unchanged.

scholarly journals Peculiarities of Using Plant Raw Materials in Breadmaking Technology

2022 ◽  
Author(s):  
Zhanna Victorovna Novikova ◽  
Sophie Mikhailovna Sergeeva ◽  
Dmitry Sergeevich Lavrinovich ◽  
Anton Alexeyevich Maksimkin
Keyword(s):  
Raw Materials ◽  
Integrated Approach ◽  
Essential Amino Acids ◽  
Scientific Basis ◽  
Omega 3 ◽  
Organoleptic Evaluation ◽  
Plant Raw Materials ◽  
Chemical Indicators ◽  
Omega 6

This research examined the scientific basis for an integrated approach to broadening bread and flour products. The effect of chia seeds on the organoleptic and physical-chemical indicators of the ”sweet bun” (brioche) was studied to substantiate the use of plant raw materials in the technology of bread and flour product preparation.Chia seeds contain essential amino acids, vitamins (mainly B), minerals (calcium, potassium, iron, magnesium, phosphorus and zinc) and antioxidants, so it is possible to use chia seeds to obtain a product that combines high organoleptic properties and is also enriched with essential substances. The findings from the organoleptic evaluation of the test specimens indicated that the added ingredients significantly affected the appearance, crust color and crumb condition;however,there was no change in the taste and smell of the pastry. The effect of chia seeds on the quality of the products during storage was assessed. It was found that when using chia seeds in the amount of 10% of the mass of flour, after 24 hours the decline in taste, smell,crumb elasticity and friabilitywas less noticeable. In addition, the analysis of the chemical composition of the brioche bun showed thatthe products with chia seeds were highly nutritious. Thus, the content of dietary fiber in the model specimen wastwo times higher than the values of the control specimen (10% of the daily requirement); the content of omega-3 and omega-6 polyunsaturated fatty acids was equivalent to 87.9% and 19.2% of the daily requirement, respectively. The use of chia seeds in a butter bun recipe (brioche) therefore enables theexpansion of the range of food products enriched with essential ingredients. Keywords: bread and flour products, sweet bun, brioche, chia seeds

scholarly journals ACCUMULATION AND DISTRIBUTION OF BIOLOGICALLY ACTIVE SUBSTANCES IN RAW MATERIALS OF SOME TAXA OF THE GENUS PAEONIA L.

2019 ◽  
pp. 269-278
Author(s):  
Antonina Anatol'yevna Reut ◽  
Svetlana Galimullovna Denisova ◽  
Kira Aleksandrovna Pupykina
Keyword(s):  
Amino Acids ◽  
Elemental Composition ◽  
Raw Materials ◽  
Absorption Spectrometry ◽  
Essential Amino Acids ◽  
Botanical Garden ◽  
Biologically Active ◽  
Research Centre ◽  
Plant Raw Materials ◽  
Calcium Phosphorus

The main purpose of the article was to study the content of the biochemical composition of different raw materials (flowers, leaves, stems, roots) of some representatives of the genus Paeonia L. (species ‒ P. peregrina Mill., P. officinalis L., P. lactiflora Pall., P. delavayi Franch., varieties ‒ Mechta S.P. Koroleva, Olga Kravchenko, Polyarnik 8, Sabantuy), introduced and grown on the basis of the South-Ural Botanical Garden-Institute of Ufa Federal Research Centre of Russian Academy of Sciences for further use as a new source of medicinal plant raw materials. The presence of amino acids was determined by the amino acid analyzer AAA-339 (HSSR), elemental composition ‒ by atomic absorption spectrometry. As a result of commodity analysis found that the leaves of paeony in maximum quantities accumulate ascorbic acid and starch; in the roots – sugar; in the stems – fiber; in flowers – carotenoids and protein. The study of the elemental composition of paeony showed that the P. peregrina quantitative content of calcium, phosphorus, iron, copper, manganese is superior to other types of peony; among the varieties, the maximum values of sodium, calcium, copper and iodine were noted in Olga Kravchenko. The presence of 14 amino acids, 9 of which are essential, was revealed. The maximum accumulation of amino acids is observed in the leaves of most species and in the stems of varieties of paeony. The amount of essential amino acids is 2.51–4.88 mg/%, the sum of all amino acids is 5.96–9.46 mg/%, which reflects the biological value of the objects of study.

Sign in / Sign up

Export Citation Format

Share Document