scholarly journals Changes in technological quality of food wheat in a four crop rotation

2011 ◽  
Vol 49 (No. 4) ◽  
pp. 146-150 ◽  
Author(s):  
Z. Muchová
Keyword(s):  
Crop Rotation ◽  
Binding Capacity ◽  
Statistical Significance ◽  
Soil Management ◽  
Triticum Aestivum L ◽  
Field Trials ◽  
Raw Material ◽  
Water Binding ◽  
Significance Levels ◽  
Technological Quality

The evaluation of technological characteristics of food wheat (Triticum aestivum L.), grown in a four crop rotation (corn, barley, pea, wheat) since 1994, is presented. Samples of grain, whole grain meals, and flours of the varieties Vlada and Samanta were analyzed. The samples originated from field trials at a research base nearNitra. All important methods of the assessment of the raw material technological quality (intended use for milling and baking) were applied. A total of 22 characteristics were evaluated (15 of them are shown in Table 1). The highest abundance of highly significant (significance levels being results of both parametric and nonparametric methods) changes (a £ 0.01) in quantity (grain and flour yield) and quality (gluten and its properties, water-binding capacity of flour, a-amylase activity) was observed between different years (7). The soil management methods (3; 2 + 1) had a significant (a £ 0.05) influence on the test weight (grain volume mass) and gluten content. In interaction with the year (as a factor), they significantly influenced gluten swelling number (Q-number) and highly significantly the activity of a-amylases. Highly significant differences were also found between varieties (2; 1/1), significant ones in interaction with soil management. Fertilization (3) and other interactions of factors were not statistically significant. Parameter means for factor levels (along with statistical significance of the influence of particular factors) and simple quality coefficients (used for the ranking of factor levels) are shown in Table 1.

scholarly journals An effect of the recipe composition on minced meat properties

2021 ◽  
Vol 6 (2) ◽  
pp. 174-182
Author(s):  
E. V. Tsaregorodtseva
Keyword(s):  
Milk Fat ◽  
Ph Value ◽  
Raw Materials ◽  
Binding Capacity ◽  
Raw Material ◽  
Chicken Breast ◽  
Technological Parameters ◽  
Water Binding ◽  
Minced Meat ◽  
By Products

The paper describes an experiment on the development of minced meat recipes for poultry-based semi-prepared products. The design principle included a search for optimal compatibility of recipe ingredients to develop a balanced meat system. The model recipes included meat from different animal and poultry species, by-products and dairy products. White and red turkey meat and chicken breast fillet provided recipes with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared product filled into an intestinal casing was named “sausages for grilling”. A technology of sausages for grilling was developed with the indication of the main control technological parameters for the production process and thermal treatment up to product readiness. The incoming control of raw material quality was carried out: dairy cream was assessed by acidity and pasteurization effectiveness; cheese by sensory indicators; meat raw materials by the pH value. The functional-technological properties of raw minced meat for sausages for grilling were compared before and after cooking by the pH level, moisture mass fraction, water binding capacity. The rheological properties of minced meat (adhesion, viscosity, shearing structural-mechanical properties) were studied. The expedience of introducing meat by-products and dairy ingredients into recipes of sausages for grilling to stabilize protein and fat in the meat system was substantiated. It was proved that replacement of the main raw materials in recipes with pork heart, ginger, cheese and chicken liver allows obtaining sausages for grilling with preservation of high quality indicators. Sausage sensory properties after grilling were analyzed.

scholarly journals RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT

2020 ◽  
Vol 5 (1) ◽  
pp. 17-21 ◽  
Author(s):  
Irina A. Prokopenko
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Broiler Chickens ◽  
Binding Capacity ◽  
High Pressure Processing ◽  
Raw Material ◽  
Poultry Meat ◽  
Processed Meat ◽  
Water Binding

High hydrostatic pressure (ННP) technology has been widely used in the developed countries food industry for production and preservation of raw materials and products. In our country the possibility of a new processing method is being now tested only on experimental installations. For research we selected a pressure range from 200 to 700 MPa, the exposure duration at room temperature was 20 minutes. This article presents the results of the high pressure impact on pH, water-binding capacity of broiler chickens meat, moreover comparative assessment of range of losses that occur during heat treatment and high hydrostatic pressure were analyzed. The dynamics of change of the ultimate sheer stress depending on the ННP value is shown. It is established that the new technology in the selected range does not significantly affect the pH value. However the value of water-binding capacity increases along with increasing of pressure: during processing by 200 MPa it increases by 10.5%, within the range of 200–300 MPa it increases by additional 3.0%, and within the range from 300 to 700 MPa the value increased only slightly. Significant changes were observed in the determination of losses while technological processing of meat. Thus the losses during conventional boiling of broiler chickens fillets were 28.5% higher than during high-pressure processing. It is noted that within the range of 200–700 MPa this parameter increases by only 4.8%. As the pressure increased, the texture of the meat becomes denser, as evidenced by the results of the study of the structural and mechanical properties of the raw material. Based on the results of the implemented work, it is recommended to use ННP technology within the range of 600–700 MPa, processing time of 20 min at 20±1 ºС for production of poultry meat products.

scholarly journals Evaluation of rabbit meat properties as raw material for functional products manufacturing

2019 ◽  
Vol 81 (1) ◽  
pp. 207-212
Author(s):  
L. V. Antipova ◽  
Y. A. Popova ◽  
A. V. Cherkasova
Keyword(s):  
Muscle Tissue ◽  
Binding Capacity ◽  
Raw Material ◽  
Rabbit Muscle ◽  
Technological Properties ◽  
High Quality ◽  
Water Binding ◽  
Research Results ◽  
Rabbit Meat ◽  
Rabbit Carcass

The research results of the mass yield and composition of the anatomical areas of rabbits carcass, the mechanisms of autolysis of rabbit meat and histomorphological changes during the course of autolysis were presented in the work. The degree of protein digestibility of rabbit muscle tissue was determined. The object of research was the California rabbit carcass. It was established that the process of meat maturing would be completed in 8 hours. Matured meat is characterized by higher nutritional value and quality. The developing in the rabbit carcass processes affect the functional and technological properties of meat during the rigor mortis resolution and at the beginning of the maturing stage. Functional and technological properties are: 53.7% - water-binding capacity and 50.6% - water-holding capacity. 24 hours later after slaughter, the functional and technological properties as a whole increased to 64.1 and 61.7, respectively, which corresponds to 85% of fresh-killed meat. Such indicators of functional and technological properties are due to the high content of high-quality complete proteins. The high digestibility of the protein components of rabbits muscle tissue was observed. The autolysis stages were illustrated by the microstructural and qualitative characteristics of rabbit meat. The deep character of autolytic processes in the longest back muscle 12 hours after rabbit slaughter, which resulted in the formation of physico-chemical, biochemical, organoleptic properties of meat, ensuring products high quality was identified. Less intensive processes took place in the muscle tissue of piriformis muscle, as well as the pre-blade muscle, which was explained by the structure peculiarities of these parts of the muscular system. The research results indicate the prospects of rabbit meat using in functional products manufacturing. The technologies developed allow to take into account preferences and income level of consumers.

scholarly journals In-Depth Understanding of Granule Compression Behavior under Variable Raw Material and Processing Conditions

Pharmaceutics ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 177
Author(s):  
Tibor Casian ◽  
Sonia Iurian ◽  
Alexandru Gâvan ◽  
Alina Porfire ◽  
Anca Lucia Pop ◽  
...  
Keyword(s):  
Microcrystalline Cellulose ◽  
Raw Materials ◽  
Binding Capacity ◽  
Raw Material ◽  
Sensitivity Index ◽  
Processing Conditions ◽  
Water Binding ◽  
Pharmaceutical Ingredients ◽  
Compression Properties ◽  
Addition Rate

Tablet manufacturing involves the processing of raw materials through several unit operations. Thus, the mitigation of input-induced variability should also consider the downstream processability of intermediary products. The objective of the present work was to study the effect of variable raw materials and processing conditions on the compression properties of granules containing two active pharmaceutical ingredients (APIs) and microcrystalline cellulose. Differences in compressibility and tabletability of granules were highlighted in function of the initial particle size of the first API, granule polydispersity and fragmentation. Moreover, interactions were underlined with the atomizing pressure. Changing the supplier of the second API was efficiently controlled by adapting the binder addition rate and atomizing pressure during granulation, considering the starting crystal size. By fitting mathematical models on the available compression data, the influence of diluent source on granule compactibility and tabletability was identified. These differences resumed to the ease of compaction, tableting capacity and pressure sensitivity index due to variable water binding capacity of microcrystalline cellulose. Building the design space enabled the identification of suitable API types and the appropriate processing conditions (spray rate, atomizing pressure, compression force) required to ensure the desired tableting performance.

scholarly journals INFLUENCE OF FOOD ADDITIVE “MAGNETOFOOD” ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
I. Tsykhanovska ◽  
L. Skurikhina ◽  
V. Evlash ◽  
L. Pavlotska
Keyword(s):  
Binding Capacity ◽  
Acid Number ◽  
Food Additive ◽  
Raw Material ◽  
Chemical Parameters ◽  
Technological Parameters ◽  
Water Binding ◽  
Physical And Chemical Parameters ◽  
Minced Meat ◽  
Physical And Chemical

. The influence of a food additive“Magneftofud” (nanopowder of double oxide of two- and trivalent Ferum) on physical and chemical parameters, functional and technological properties of model beef minced meat have been studied. Also, their organoleptic parameters and the output of ready steaks made from them were investigated. Food additive “Magnetofood” was added to the beef minced meat  in the amount of 0.05–0.15% to the mass of meat raw material. The water-binding ability was determined by the method of pressing; degree of oxidation by means of peroxide and acid numbers; output of the finished product and organoleptic indicators – by standard and commonly accepted methods; digestion of proteins of steaks – by the method of Pokrovsky A.A. and Yertanova E.D. It has been determined that due to the nanosize of Ferum oxide , a significant specific volume, developed active surface, affinity for proteins, thermal stability, the additive “Magnetofood” has antioxidant, sorption, complexing, structure-forming, stabilizing, water-binding, water and fat-retaining properties. Thus, the investigated additive contributes to the formation of new functional and technological indicators of beef meat systems and the improvement of consumer characteristics of the finished products obtained from them. The input of "Magnetofood" food additive in beef minced meat improves the organoleptic and functional-technological parameters compared to control: the moisture-binding capacity increases by 12.0–12.8%; output of finished products - by 1,5–4,5%. The growth of the total effect of digestion of proteins of prepared steaks (in 1,17-1,65 times) have been noted; reduction of the acid number (by 3,0–4,0%) and peroxide number (by 0,09–0,12 mmolol/kg). The results of the studies allowed to determine the rational amount of food supplement “Magnetofood”, it is 0.15% to the mass of meat raw materials.

scholarly journals ОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
Е. Biletsky ◽  
A. Zaparenko ◽  
А. Savytska ◽  
А. Grygorenko
Keyword(s):  
Heat Treatment ◽  
Water Activity ◽  
Molecular Mobility ◽  
Raw Materials ◽  
Binding Capacity ◽  
Meat Products ◽  
Raw Material ◽  
Water Binding ◽  
Mass Losses

The outlook of the use of ostrich meat for special meat chopped products technologies is theoretically substantiated in the article. It is shown that the ostrich meat is characterized by higher content of protein and lower content of cholesterol in comparison with the other traditional types of meat raw materials. The results of the experimental researches of technological properties of ostrich meat are set out. The parameters of pH and water activity of the extracts of chopped meat as well as water-binding capacity, water molecular mobility state and penetration degree of chopped meat are investigated. The mass losses of meat chopped semi-finished products during heat treatment are investigated. The analysis of the organoleptical parameters of the quality of meat chopped products from beef and ostrich meat is carried out. It was established that ostrich meat differs by 6.4% higher indicator of active acidity, while the difference between the water activity of ostrich meat and beef is insignificant. According to the results of the research, it is established that owing to the higher content of proteins, the ostrich meat has a higher by 5.7% index of water-binding capacity and a higher by 10.8% degree of penetration. Based on the analysis of the results of the study of the state of water molecular mobility in the investigated types of raw materials, the presence of a greater amount of bound water in ostrich meat in comparison to beef is confirmed. The inverse-proportional relationship between the parameters of the yield value and the water-binding capacity of the investigated samples of meat raw material, as well as a strong correlation between them, is revealed. It was established that mass losses during the heat treatment of semi-finished chopped ostrich meat products are almost 20% lower than those made from the beef. The results of laboratory testing of the recipes of chopped beefsteaks  from ostrich meat and beef in different proportions are given. According to the results of the evaluation of the quality of the chopped beefsteaks by the organoleptical indicators, the using of the ostrich meat in a combination with beef at a ratio of 1:1 for chopped beefsteaks production is proposed.

scholarly journals Tracking Changes on Soil Structure and Organic Carbon Sequestration after 30 Years of Different Tillage and Management Practices

Agronomy ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 291
Author(s):  
Ramón Bienes ◽  
Maria Jose Marques ◽  
Blanca Sastre ◽  
Andrés García-Díaz ◽  
Iris Esparza ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Organic Carbon ◽  
Management Practices ◽  
Management Strategies ◽  
Triticum Aestivum L ◽  
Field Trials ◽  
Conventional Tillage ◽  
Soil Parameters ◽  
Wilting Point

Long-term field trials are essential for monitoring the effects of sustainable land management strategies for adaptation and mitigation to climate change. The influence of more than thirty years of different management is analyzed on extensive crops under three tillage systems, conventional tillage (CT), minimum tillage (MT), and no-tillage (NT), and with two crop rotations, monoculture winter-wheat (Triticum aestivum L.) and wheat-vetch (Triticum aestivum L.-Vicia sativa L.), widely present in the center of Spain. The soil under NT experienced the largest change in organic carbon (SOC) sequestration, macroaggregate stability, and bulk density. In the MT and NT treatments, SOC content was still increasing after 32 years, being 26.5 and 32.2 Mg ha−1, respectively, compared to 20.8 Mg ha−1 in CT. The SOC stratification (ratio of SOC at the topsoil/SOC at the layer underneath), an indicator of soil conservation, increased with decreasing tillage intensity (2.32, 1.36, and 1.01 for NT, MT, and CT respectively). Tillage intensity affected the majority of soil parameters, except the water stable aggregates, infiltration, and porosity. The NT treatment increased available water, but only in monocropping. More water was retained at the permanent wilting point in NT treatments, which can be a disadvantage in dry periods of these edaphoclimatic conditions.

scholarly journals Cavalier Use of Inferential Statistics Is a Major Source of False and Irreproducible Scientific Findings

Mathematics ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 603
Author(s):  
Leonid Hanin
Keyword(s):  
Sample Size ◽  
Gaussian Approximation ◽  
Statistical Significance ◽  
Statistical Analyses ◽  
Random Sample Size ◽  
P Values ◽  
The Central Limit Theorem ◽  
Fixed Sample ◽  
Large Numbers ◽  
Significance Levels

I uncover previously underappreciated systematic sources of false and irreproducible results in natural, biomedical and social sciences that are rooted in statistical methodology. They include the inevitably occurring deviations from basic assumptions behind statistical analyses and the use of various approximations. I show through a number of examples that (a) arbitrarily small deviations from distributional homogeneity can lead to arbitrarily large deviations in the outcomes of statistical analyses; (b) samples of random size may violate the Law of Large Numbers and thus are generally unsuitable for conventional statistical inference; (c) the same is true, in particular, when random sample size and observations are stochastically dependent; and (d) the use of the Gaussian approximation based on the Central Limit Theorem has dramatic implications for p-values and statistical significance essentially making pursuit of small significance levels and p-values for a fixed sample size meaningless. The latter is proven rigorously in the case of one-sided Z test. This article could serve as a cautionary guidance to scientists and practitioners employing statistical methods in their work.

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

Participatory soil quality assessment: The case of smallholder farmers in Ethiopian highlands

Soil Research ◽  
2004 ◽  
Vol 42 (7) ◽  
pp. 793 ◽  
Author(s):  
Teklu Erkossa ◽  
Karl Stahr ◽  
Thomas Gaiser
Keyword(s):  
Quality Assessment ◽  
Soil Quality ◽  
Crop Production ◽  
Smallholder Farmers ◽  
Soil Management ◽  
Triticum Aestivum L ◽  
Soil Functions ◽  
Yield Data ◽  
Management Interventions ◽  
Soil Quality Assessment

The study was conducted at Caffee Doonsa (08°88′N, 39°08′E; 2400 m asl), a small watershed in the central highlands of Ethiopia, in order to identify farmers’ goals of soil management and the indicators they use in selecting soils for a certain function, and to categorise the soils in different quality groups with respect to the major functions. Thirty-six male farmers of different age and wealth groups participated in a Participatory Rural Appraisal technique. They listed and prioritised 12 soil functions in the area and itemised the soil quality indicators (characteristics). Based on the indicators, the soils in the watershed were classified into 3 soil quality (SQ) groups (Abolse, Kooticha, and Carii). The SQ groups have been evaluated and ranked for the major soil functions. For crop production, Abolse was graded best, followed by Kooticha and Carii, respectively. The grain and straw yield data of wheat (Triticum aestivum L.) taken from the SQ groups confirmed the farmers claim, in that Abolse gave the highest grain yield (4573 kg/ha), followed by 4411 and 3657 kg/ha for Kooticha and Carii, respectively. Local insights should be included in systematic soil quality assessment, and in planning and implementation of various soil management interventions.

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