scholarly journals Development of technology of preparation of pork semi-products with the application of low-temperature treatment

2019 ◽  
Vol 81 (2) ◽  
pp. 250-256
Author(s):  
M. F. Khairullin ◽  
E. A. Koval ◽  
I. Y. Levitskaya ◽  
M. G. Gadjiev ◽  
B. A. Sultonov
Keyword(s):  
Low Temperature ◽  
Temperature Treatment ◽  
Production Costs ◽  
Meat Industry ◽  
Pork Products ◽  
Low Temperature Treatment ◽  
Organoleptic Characteristics ◽  
Microbiological Characteristics ◽  
Manufactured Products ◽  
Low Temperature Processing

The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.

scholarly journals THE INFLUENCE OF LOW-TEMPERATURE PROCESSING OF CELLULOSE ON HEATS OF HYDRATION AND STRUCTURE CELLULOSE

2019 ◽  
pp. 359-364
Author(s):  
Iraida Ivanovna Osovskaya ◽  
Veronika Sergeyevna Antonova
Keyword(s):  
Low Temperature ◽  
Complex Structure ◽  
Sorption Isotherms ◽  
Environmentally Friendly ◽  
Cellulose Fiber ◽  
Temperature Treatment ◽  
Freezing Process ◽  
Low Temperature Treatment ◽  
Cellulose Composites ◽  
Low Temperature Processing

The urgency of the problem of modification of cellulose is dictated by the need to create the latest environmentally friendly technologies for processing cellulose using physical methods of exposure. The complex structure of crystalline and disordered zones, the presence of energetically-unequal system of hydrogen bonds largely determines the sorption, hydrophilic and paper-forming properties of cellulose composites. The method is developed of low-temperature processing of cellulose to create promising environmentally friendly technologies, in particular, for the production of fluff pulp and paper of low mechanical strength with high absorbency. The study of the freezing process of wet cellulose characterizes the behavior of cellulose as a high-molecular polymer with a mobile, plastic structure, easily changed under the influence of various factors. The dependence of the conditions of low-temperature treatment of cellulose on the absorption, hydrophilicity and structure of cellulose fiber is established from the standpoint of the thermodynamic method. Optimum conditions are revealed conditions of freezing wet cellulosic fibers to improve the hydrophilicity and ability formation of links of cellulose. The minimum water content under different conditions of low-temperature treatment of cellulose for the formation of water clusters and ice formation was established. The results of the density measurements by the gradient column method and the sorption of the direct green trisazo dye are consistent with the regularities found in the measurement of the enthalpy of wetting and sorption isotherms.

scholarly journals Determination of color formation of multicomponent fruit and vegetable pastes and dried powder fractions during low temperature treatment

2021 ◽  
pp. 43-48
Author(s):  
Aleksey Zagorulko ◽  
Andrii Zahorulko ◽  
Mariana Bondar ◽  
Alexander Postadzhiev ◽  
Eldar Ibaiev
Keyword(s):  
Low Temperature ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Temperature Treatment ◽  
Fruit And Vegetable ◽  
Color Formation ◽  
Low Temperature Treatment ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials ◽  
Method Of Evaluation

The aim of the work is to determine the color formation of multicomponent fruit and vegetable pastes and dried powder fractions at the stages of low-temperature pre-concentration and drying, as one of the factors, maintaining the quality of the products. In the production of organic plant semi-finished products an important factor is the implementation of high-quality technological operations, including heat and mass transfer, which affects the final organoleptic characteristics of products. It is important to take into account the color of raw materials at the stages of blending puree in the production of paste and powder semi-finished products, which requires the introduction of a unified method for assessing the color of raw materials at each stage of the technological operation. An analysis of traditional methods for determining color formation has been performed, as a result of which it has been found, that the most effective method of evaluation is digital, based on photo processing of the prototype. According to this method, the evaluation of color formation in the manufacture of semi-finished fruits and vegetables in accordance with the proposed recipes has been conducted. Color indices of multicomponent pastes and dried fractions based on them for three prototypes were obtained. The brightness of all samples of pastes is in the range - 36.4… 37.0 % with a purity of tone 64.7… 78.2 %, which corresponds to the reddish-orange color, was obtained. After drying the test samples of pastes to the dried fraction, it has been found, that the brightness, depending on the percentage of raw materials in a sample falls in the range of 30.5… 33.2 %, at that the coloration corresponds to colors from bluish-purple to bluish-red with a purity of tone within 34.7… 34.9 %. As a result of evaluation of organoleptic indicators, it has been found, that according to the presented research samples, the best indicators have a sample with 40 % of raw apples, 20 % of pumpkin, 30 % of cranberries and 10 % of hawthorn. The obtained research data will be useful in the development of methods for the production of semi-finished products from vegetable raw materials. The applied digital method of color determination differs in simplicity and economy in comparison with colorimetric and spectrometric

Studies on Freshwater Osmoregulation in the Ammocoete larva of Lampetra Planeri (Bloch)

1968 ◽  
Vol 48 (3) ◽  
pp. 597-609
Author(s):  
R. MORRIS ◽  
J. M. BULL
Keyword(s):  
Low Temperature ◽  
Extracellular Space ◽  
Ringer Solution ◽  
Temperature Treatment ◽  
Sodium Influx ◽  
Sodium Chloride Solutions ◽  
Low Temperature Treatment ◽  
Lampetra Planeri ◽  
Equilibrium Concentrations ◽  
Sodium Loss

1. An investigation has been made of the factors which cause sodium loss from ammocoetes when they are immersed in de-ionized water at 1° and 10° C. 2. Sodium influx ceases when animals are first immersed in de-ionized water, but can recommence when the animal loses sufficient sodium to the environment. The concentration of sodium required for influx to take place decreases with succeeding periods of immersion in de-ionized water at 10° C. and reaches minimum equilibrium concentrations as low as 0.005 mM-Na/l. 3. Low temperature inhibits sodium influx and thus promotes net loss of sodium to de-ionized water. 4. Low temperature also decreases the initial loss of sodium to de-ionized water and probably lowers the permeability of the external surfaces of the animal to ions. This effect is small compared with the inhibition of ion uptake so that the combined result is to increase the net loss of sodium from the animal. 5. Since animals lose calcium to de-ionized water and show a decreased rate of sodium loss when calcium salts are added, it is believed that the high rates of sodium loss in de-ionized water are attributable to the effect of calcium on permeability. 6. Lack of calcium may also explain why animals which have been depleted of sodium by low-temperature treatment take up sodium much faster at higher temperatures from dilute Ringer solutions than from pure sodium chloride solutions. 7. When animals lose ions to de-ionized water at low temperature, sodium and chloride are lost from the extracellular space, whilst the muscle cells lose potassium. These ions are recovered into the extracellular space when animals are allowed to take up ions at 10° C. from diluted Ringer solution later.

scholarly journals LEVELS OF HORMONES TRIIODOTHYRONINE AND PLASMA BLOOD GLUCOSE BROILER STARTER DUE TO HEAT STRESS AND PRELIMINARY DIFFERENCE FEEDING TIME

2018 ◽  
Vol 6 (1) ◽  
pp. 421-427
Author(s):  
Liborio Ximenes ◽  
Pratiwi Trisunuwati ◽  
Muharlien
Keyword(s):  
Heat Stress ◽  
Blood Glucose ◽  
High Temperature ◽  
Low Temperature ◽  
Block Design ◽  
Temperature Treatment ◽  
Initial Time ◽  
Feeding Time ◽  
Glucose Levels ◽  
Low Temperature Treatment

The study was conducted to know blood glucose and triiodothyronine levels of broiler starter due to heat stress and different initial-time feeding. The material used in this study was 64 male DOC broilers of Lohmann strain with the average initial weight of 47.98 ± 2.24 g. The experiment was designed based on randomized block design with a 2x2 factorial and four replications. The treatment combinations as follow: S1W1 = low temperature, feeding 12 hours post-hatching; S1W2 = low temperature, feeding 24 hours post-hatching; S2W1 = high temperature, feeding 12 hours post-hatching; S2W2 = high temperature, feeding 24 hours post-hatching. The Data were Analyzed by using ANOVA. If there was a significant effect (P <0.05) or very significant effect (P <0.01) in Followed by Duncan's test. The result Showed that heat stress treatment significantly affected (P <0.05) to the triiodothyronine level, while initial feeding treatment had no significant effect. Also, blood glucose levels had no significant effect due to the treatments. It concluded that heat stress negatively affected by the blood glucose and triiodothyronine levels of broiler starter. The initial-time feeding has no effect on the blood glucose and triiodothyronine levels. Interactions between treatment and different temperature-time initial feeding have no effect. Nevertheless, the low temperature treatment and initial feeding of 12 hours post-hatching shows the best results with blood glucose 246.25 ± 9.91 mg / dl and triiodothyronine of 2.05 ± 0.14 ng / ml.

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