JUSTIFICATION OF PARAMETERS FOR DRYING GIANT GRENADIER (ALBATROSSIA PECTORALIS) DURING PRODUCTION OF DRIED-CURED PRODUCTS

2021 ◽  
pp. 19-27
Author(s):  
V.D. Bogdanov ◽  
◽  
A.V. Pankina ◽  
Keyword(s):  
Raw Material ◽  
Second Stage ◽  
Organoleptic Characteristics ◽  
Study Results ◽  
Effective Technology ◽  
Industrial Problem

Giant grenadier (Albatrossia pectoralis) is an underused commercial object, and improvement of its pro-cessing technology presents an urgent scientific and industrial problem. The solution to this problem, to a certain extent, is associated with the development of an effective technology for production of dried-cured products from this raw material. The study results of drying giant grenadier dynamics under various conditions, degree of proteins denaturation, organoleptic characteristics of dried products proved the rational modes for its processing in convective dryers. A three-stage drying was used at a temperature of 20ºC in the production of dried fillets, the duration of the first stage was 6 hours and leveling for 4 hours, the second stage was 6 hours and leveling for 4 hours and, finally, drying for 4 hours. During production of dried-cured products in the form of flakes, the fillet (i.e. decapitated fish) was divided into pieces (flakes) after the se-cond drying. Then they were soaked in a flavored filling and dried for 4 hours.

Qualitative Characteristics Research of New Fruit Sauces

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 5-12
Author(s):  
Irina Sergeeva ◽  
Olga Golub ◽  
Maria Sevostyanova ◽  
Valentina Kalegova
Keyword(s):  
Xanthan Gum ◽  
Classical Method ◽  
Raw Materials ◽  
Gellan Gum ◽  
Raw Material ◽  
Dry Matter Content ◽  
Black Currant ◽  
Organoleptic Characteristics ◽  
Study Results ◽  
Locally Grown

The article presents the study results of the thickeners influence on the quality (organoleptic) characteristics of sauces made from locally grown raw material such as black currant berries and plum fruits. The researchers used standard methods of testing and data processing and developed the following recipe composition of fruit sauces based on preliminary tests: flavoring ingredients like berries / black currant fruits / plums of local origin, sugar, citric acid and ground red pepper; refined deodorized sunflower oil of the highest grade for the better polyphenol compounds extraction; xanthan and gellan gum (E415 and E418) as thickeners; and food (bamboo and citrus) fibers. To produce fruit sauces with the best quality characteristics, authors recommended to use fruit raw materials in the puree form obtained by the classical method. All materials met the requirements of the current regulatory documentation. The technology of fruit sauces includes the following stages: preparatory – part-time processing of raw materials; the main – mixing fruit puree with other recipe components, bringing the mass to a boil and boiling to a dry matter content of at least 21.0 %; the final – packaging / decorating; brokerage; storage. Xanthan gum of 0.5 and 0.7 % is the best thickener for sauces made from black currant berries and locally grown plum fruits. It is not practical to use gellan gum, bamboo and citrus fibers in the development of new products, because they do not let to get sauces with the desired texture characteristics. The researchers determined organoleptic, physical and chemical quality indicators of new fruit sauces using xanthan gum as a thickener. Sauces made from black currant berries and plum fruits are to update the range of local producers of fruit and vegetable products.

scholarly journals Dual-stage sugar substitution in Tommy Atkins mango

2019 ◽  
Vol 23 (1) ◽  
pp. 60-64
Author(s):  
Rafael A. B. de Medeiros ◽  
Zilmar M. P. Barros ◽  
Carlos B. O. de Carvalho ◽  
Antonio C. D. Coêlho ◽  
Maria I. S. Maciel ◽  
...  
Keyword(s):  
Quality Parameters ◽  
Ultrasonic Waves ◽  
Total Phenolic ◽  
Second Stage ◽  
Study Results ◽  
Fruit Samples ◽  
Dual Stage ◽  
Sugar Replacement ◽  
Two Stages ◽  
High Calorie

ABSTRACT The dual-stage sugar substitution technique (D3S) was used to induce sugar replacement in mango. It involved two stages, in which high-calorie sugars were partially removed from the fruit samples in the first stage and, in the second one, low-calorie sugar was incorporated into the mango. Ultrasonic waves can be applied in one or both stages and their use was also evaluated in this study. Results showed that submitting samples to ultrasonic waves (25 kHz) in both stages and their immersion in Stevia-based solution (250 or 500 g kg-1) in the second stage for 10, 20 and 30 min of processing gave higher water loss during the process, while greater solids gain could be achieved by applying ultrasound only in the first stage. Samples were also evaluated in terms of some quality parameters. The use of this technique resulted in samples with higher values of total phenolic content and changes in color parameters (L*, a* and b*). When samples were subjected to ultrasonic waves in both stages, a higher carotenoid retention was observed.

scholarly journals Microalgae based innovative animal fat and proteins replacers for application in functional baked products

2018 ◽  
Vol 3 (1) ◽  
pp. 427-436 ◽  
Author(s):  
Maria-Styliani-Georgia Kafyra ◽  
Sofia Papadaki ◽  
Marios Chronis ◽  
Magdalini Krokida
Keyword(s):  
Fatty Acids ◽  
Raw Material ◽  
Food Allergies ◽  
Bakery Products ◽  
Omega 3 ◽  
Microalgal Oil ◽  
Animal Fat ◽  
Organoleptic Characteristics ◽  
Freeze Dried ◽  
Baked Products

Abstract Animal fat and proteins, such as milk butter and eggs, are the main ingredients of baked products, and are frequently blamed for food allergies, obesity, cancer and type II diabetes. Therefore, there is an urgent need to replace these ingredients with healthier ones without degrading the organoleptic characteristics of the final product. Microalgae are a great source of protein, minerals and lipids such as omega-3 and omega-6 fatty acids, which are beneficial for human health, offering multiple health benefits such as antioxidant and anti-aging activity. In this study, Chlorella vulgaris microalgae were the selected raw material for the innovative replacers because of their high content in proteins and polyunsaturated fatty acids. The obtained microalgal oil was colour corrected and used to produce brioche-type baked products with 100% animal fat substitution. For protein recovery, the aquatic extract was freeze-dried, producing a dry protein powder that fully substituted the animal protein in the baked products. Finally, the development of bakery products with 100% replacement of both animal fat and protein was achieved. These innovative bakery products showed equal performance to the commercial ones, and even improved organoleptic characteristics according to the sensorial analysis that occurred.

scholarly journals Potential of Bagasse as Raw Material for Lignosulfonate Surfactant

2021 ◽  
Author(s):  
Rini Setiati ◽  
Aqlyna Fatahanissa ◽  
Shabrina Sri Riswati ◽  
Septoratno Siregar ◽  
Deana Wahyuningrum
Keyword(s):  
Oil Recovery ◽  
Animal Feed ◽  
Raw Material ◽  
Sodium Lignosulfonate ◽  
Component Test ◽  
Hydrophilic Lipophilic Balance ◽  
Study Results ◽  
Steam Boilers ◽  
Injection Mechanism ◽  
Petroleum Sector

Anionic surfactants are generally used in surfactant injections because they are good, resistant in storage and stable. Furthermore, Commercially, anions are produced in the form of carboxylates, sulfates, sulfonates, phosphates, or phosphonates. The surfactants used in the process of implementing Enhanced Oil Recovery (EOR) are generally petroleum-based, such as Petroleum Sulfonate. Therefore, an increase in oil price, leads to an increase in the price of surfactant and the operational costs becomes relatively expensive. Lignosulfonate is a type of anionic surfactant which is made with lignin as raw material. This lignin is found in many plants, including wood stalks, plant leaves, peanut shells, corn cobs, bagasse, empty bunches of oil palm and wheat straw. Based on the results of previous studies, 25% of lignin component was discovered in bagasse. This may be a consideration that there is enough lignin in bagasse to be used as raw material in the production of lignosulfonate vegetable surfactants. Furthermore, lignin from bagasse is used because bagasse is easy to obtain, cheap and an environmental friendly vegetable waste. Currently, bagasse is only used as fuel in steam boilers and papermaking, cement and brick reinforcement, a source of animal feed, bioethanol, activated charcoal as adsorbent and compost fertilizer. This is a consideration to optimize the use of bagasse to become lignosulfonate as an alternative for surfactants in the petroleum sector. The purpose of this study is to show that lignin from bagasse has the potential of becoming a lignosulfonate surfactant. There are several studies that have processed bagasse into sodium lignosulfonate. The component test on the results showed that the surfactant component of sodium lignosulfonate from bagasse was almost the same as the commercial standard lignosulfonate component. Furthermore, the results of the HLB (Hydrophilic–Lipophilic Balance) value test show that the sodium lignosulfonate surfactant from bagasse can function as an emulsion form which is a required parameter for the surfactant injection mechanism. Based on the discussion of the study results, bagasse has the potential as a raw material to be processed into lignosulfonates.

scholarly journals Preliminary Archaeopetrological Study of the Lithic Industry From the l’Hort de la Boquera Rock Shelter (Margalef de Montsant, Tarragona, Spain): Applying Mineralogical and Geochemical Techniques

2018 ◽  
Vol 56 ◽  
pp. 23-33
Author(s):  
Mar Rey-Solé ◽  
Maria Pilar García-Argüelles ◽  
Jordi Nadal ◽  
Xavier Mangado ◽  
Anders Scherstén ◽  
...  
Keyword(s):  
Inductively Coupled Plasma ◽  
Raw Materials ◽  
Raw Material ◽  
Stone Tool ◽  
Petrographic Analysis ◽  
X Ray Diffraction ◽  
Inductively Coupled ◽  
Study Results ◽  
Lithic Industry ◽  
Plasma Mass Spectrometry

The l’Hort de la Boquera site is located in the northeastern part of Iberia and its stone tool assemblage includes up to 25,000 flint artefacts. This is the first approach to the analysis of the raw material through an archaeopetrological study. Results were obtained by use of mineralogi¬cal techniques: macroscopic and petrographic analysis, Scanning Electronic Microscopy (SEM), Micro-Raman and X-Ray diffraction (XRD); additionally, Laser Ablation Inductively Coupled Plasma Mass Spectrometry was applied. It has been possible to discriminate at least four flint categories, the ‘Evaporitic flint type’ (with two local subvarieties – ‘Common evaporitic’ and ‘Garnet’ varieties) that comes from local outcrops of the Ulldemolins Complex, and two flint types that had their origin further afield: the ‘Charophyta flint type’ (coming from the Torrente de Cinca Unit) and the ‘Dark flint type’ (from the La Serra Llarga Formation).These results make this study the most comprehensive analysis of raw materials that has been carried out in the area so far

scholarly journals Evaluation of microbiological risks in cream as a raw material for buttermaking

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 259-268
Author(s):  
G. M. Sviridenko ◽  
M. B. Zakharova ◽  
N. V. Ivanova
Keyword(s):  
Storage Capacity ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Bacterial Number ◽  
Research Results ◽  
Anaerobic Microorganisms ◽  
Organoleptic Characteristics ◽  
And Storage

The article presents the research results of studying the influence of various groups of microorganisms — coliform bacteria, lactic acid microorganisms, yeast, and spore bacteria — on the quality and storage capacity of cream used as a raw material for buttermaking. The objects of study were the following: cream as a raw material before and after pasteurization, as well as pasteurized cream seeded with testing cultures of various types of spoilage microorganisms. The samples were stored at temperature conditions of 30 ± 1 °C, 10 ± 1 °C, and 4 ± 2 °C. To evaluate the quality and storage capacity of cream used as a raw material, its microbiological and physicochemical indicators were determined by standardized methods: bacterial number, titratable acidity, indicators of oxidative spoilage of the fat phase. Organoleptic characteristics were evaluated in terms of taste, consistency and appearance. Research results have shown that the greatest microbiological risks during storage of cream used as a raw material are associated with lactococci, coliform bacteria and yeast. Microbiological risks caused by seeding of cream with thermophilic streptococcus, spore bacteria of the genus Bacillus and spore anaerobic microorganisms of the genus Clostridium are less significant, which is associated with the lack of development and metabolism of these groups of microorganisms at storage temperatures of 10 ± 1 °C and 4 ± 2 °C. At the same time, the reason for the rejection of cream contaminated with these testing cultures, at a storage temperature of 4 ± 2 °C, is primarily a decrease in organoleptic indicators, and at a temperature of 10 ± 1 °C — an excess in bacterial number.

Tarczyca bocznokwiatowa (Scutellaria lateriflora) – znaczenie w medycynie tradycyjnej i pozycja we współczesnej fitoterapii

2019 ◽  
Vol 20 (1) ◽  
Author(s):  
Inga Kwiecień ◽  
Beata Kawka ◽  
Halina Ekiert
Keyword(s):  
Chemical Composition ◽  
North American ◽  
Folk Medicine ◽  
Raw Material ◽  
Study Results ◽  
Phenylpropanoid Glycosides ◽  
Scutellaria Lateriflora ◽  
Sedative Action ◽  
Main Components

American skullcap (Scutellaria lateriflora L.) has long been used as a medicine by North American Indian tribes. A monograph of Scutellariae lateriflorae herba was included in the American Herbal Pharmacopoeia in 2009. This raw material is very popular in North America because of its sedative action. It is also highly valued in Australia, while in Europe, it has been widely used until now in the United Kingdom. The main components of the herb of this plant species include flavonoids specific for the Scutellaria genus, mostly baicalein, baicalin, wogonin, scutellarin. They are accompanied by other groups of compounds: diterpenoids – neoclerodan derivatives, γ-aminobutyric acid, melatonin, serotonin, catalpol, phenolic acids, phenylpropanoid glycosides (mostly verbascoside) and essential oil. Studies of chemical composition and investigation of medicinal activity of this raw material confirmed its uses known from North American folk medicine. Study results proved most of all a significance of flavonoid compounds present in the raw material for its documented biological activity. The aim of the paper is to review the present knowledge on chemical composition and medicinal significance of this very valuable plant. The research team from the Department of Pharmaceutical Botany JU MC initiated biotechnological studies of this species. Its microshoots successfully grown in vitro produce considerable amounts of specific flavonoids (mostly baicalin and wogonoside) and verbascoside, and in future they can be an alternative rich source of these compounds for pharmaceutical and cosmetic applications.

STUDY OF PROTEIN FRACTIONS OF HIGH-TEMPERATURE HYDROLYZATES OBTAINED FROM SMOKED SPRAT HEADS

Fisheries ◽  
2020 ◽  
Vol 2020 (2) ◽  
pp. 113-117
Author(s):  
Olga Mezenova ◽  
Vladimir Wolkov ◽  
Larisa Baydalinova ◽  
Natalia Mezenova ◽  
Svetlana Agafonova ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Chemical Composition ◽  
Raw Materials ◽  
Weight Fraction ◽  
Water Soluble ◽  
Protein Fractions ◽  
Raw Material ◽  
Organoleptic Characteristics ◽  
Pre Treatment ◽  
Peptide Fractions

The authors study three fractions obtained as a result of hydrolysis of smoked sprat heads (under temperature of 130oC and presser of 0.25 MPa) – fat, protein water-soluble, and protein-and-mineral ones. Waste from sprat production of two fish canning complexes of the Kaliningrad Region - “RosCon” and “Kolkhoz for the Motherland” - was used as raw material. Hydrolysis was carried out in an aqueous medium in two ways - with preliminary separation of fat and without this operation. The protein fraction was sublimated and its quantitative and qualitative indices were examined - mass yield, solubility, chemical composition and molecular fractional composition of the obtained peptide fractions were determined. The output of sublimated protein fractions is practically independent of the type of raw material and the method of pre-treatment and is 6.47.9% of the mass of raw materials. The chemical composition of protein fractions varies widely in terms of fat (1.4–8.3%), minerals (9.8–13.4%) and proteins (72.1–80.2%). The solubility of the peptide fractions ranged from 91-98%. The molecular weight assessment results showed a high content of a low molecular weight fraction of peptides with an MM of less than 10 kDa in all experimental samples (about 38%). This indicates a high digestibility and biological value of the obtained peptide compositions. Sublimated peptide compositions had typical organoleptic characteristics, pleasant aroma and taste of smoked fish. Ключевые

HEMATOPOETIC STEM CELL RESPONSE TO STIMULATION OF EXTRACTS FROM ANIMAL MATERIALS

2016 ◽  
Vol 78 (5-6) ◽  
Author(s):  
Ivan Smirnov ◽  
Victor Keino ◽  
Ksenia Goryacheva ◽  
Alexander Shunk ◽  
Alexander Bondarev ◽  
...  
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Animal Origin ◽  
Aqueous Extracts ◽  
Second Stage ◽  
Hematopoetic Stem Cell ◽  
Two Stages ◽  
Stimulation Of

The article presents the results of the research hemostimulating activity of aqueous extracts of antler young Siberean stag and drone larvae homogenate. These substrates were obtained from raw materials of animal origin. Altai Krai andAltaiRepublicare subjects of theRussian Federationwhich is the place of production of the raw material. Experiments were conducted in two stages. The first stage - in vitro, which included a research of experimental substrates on the culture of mouse marrow cells. During the experiments were obtained different results. We counted the number of colonies grown in cell culture for this. The second stage of experimenters - in vivo. It included an assessment of the myeloprotector on model of cytostatic myelosuppression of mice and analysis of bone marrow and peripheral blood.

scholarly journals Thermodynamic evaluation of the stabilization indicators of milk quality as influenced by a complex protector

2020 ◽  
Vol 161 ◽  
pp. 01112
Author(s):  
Irina Vladimirovna Davidenko ◽  
Elena Alexandrovna Moliboga ◽  
Dmitry Mikhailovich Ivanov
Keyword(s):  
Activation Energy ◽  
Whey Proteins ◽  
Control Sample ◽  
Weight Ratio ◽  
Milk Proteins ◽  
Fermented Milk ◽  
Raw Material ◽  
Thermodynamic Evaluation ◽  
Organoleptic Characteristics ◽  
Ionic Calcium

In the present article the authors discuss the possibility of increasing of the suitability of milk as a raw material for cheese production through preservation of native properties of milk proteins, in the first place biologically complete whey proteins as well as the weight ratio of total and ionic calcium. For thermodynamic evaluation of the biosystem we used activation energy (Ea), chemical, physical and organoleptic characteristics. As a result: a methodology has been developed for determination of foodstuffs activation energy; it was determined that with increase in the proportion of the pectin introduced the activation energy and structuredness of the biosystem also increases, when the proportion of pectin is 0.5% the activation energy is 1.788 kJ/mol, when the proportion of pectin is 3% the activation energy is 2.241 kJ/mol, which means the increase by 25%; in the studied pasteurization standard, the maximum content of calcium is observed at 85oC and is equal to 133.8 mg%., in the control sample of milk the content of calcium is 130 mg%; addition of a complex food additive as a protector makes it possible to preserve native properties of the biosystem and guarantees formation of a denser protein coagulum which allows producing high-quality fermented milk products and cheeses.

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