scholarly journals Scientific rationale of ingredients choice for functional fish pastes

2021 ◽  
Vol 6 (1) ◽  
pp. 66-77
Author(s):  
A. S. Kupriy ◽  
N. I. Dunchenko ◽  
E. S. Voloshina
Keyword(s):  
High Performance ◽  
Nutritional Value ◽  
Raw Materials ◽  
Global Scale ◽  
Fish Products ◽  
Production Methods ◽  
Fish Meat ◽  
Freshwater Aquaculture ◽  
Vegetable Products ◽  
Technological Defects

In recent years, the global demand for finished fish products is increased. Aquaculture raw materials are a rich source of nutrients for health. At the same time a large amount of fished fish raw materials are rejected and representing a losses. High-quality raw materials with technological defects are not in demand by the food production of fish products. Perishable substandard fish raw materials can be used in the production of combined fish products. The analysis of the fish catches global scale in the seas, oceans, farmed marine and freshwater aquaculture is carried out. An assessment of the market trends for the production and fish products consumption is made. This article provides an overview of targeted ingredient selection for balanced fish formulations. The characteristics of the most popular plant origin ingredients and their derivatives in the fish pates production are given. A comprehensive assessment of the biological, energy and nutritional value of plant products is given. Described technological approaches and production methods, the safety of vegetable ingredients. The results of research, technological solutions, substantiation of the choice of ingredients adopted by the developers for the formulations of multicomponent pate are summarized. The use of unclaimed raw materials, leftover fish meat with plant ingredients represents additional profit. Fish pate formulations are the basis for the production of complete, ready-to-eat products. Tests of multicomponent fish and vegetable products confirm their high performance. Pates, balanced in nutritional value, minerals, are a finished product that does not require additional preparation. The review article will generate awareness among the researchers, food technologists for the production of fish products and the general public.

scholarly journals ASSESSMENT OF RISK FOR HEALTH OF THE POPULATION FROM THE EFFECTS OF ARSENIC

2017 ◽  
pp. 47-51
Author(s):  
K.M. Sabirova ◽  
L.V. Kislitsyna ◽  
P.F. Kiku
Keyword(s):  
Risk Assessment ◽  
Dairy Products ◽  
Raw Materials ◽  
Arsenic Exposure ◽  
Fruit And Vegetable ◽  
Fish Products ◽  
Vegetable Products ◽  
Milk And Dairy Products

The estimation of the risk assessment for health of the population from arsenic exposure coming from the basic groups of food raw materials and food, local and imported products. Hygienic assessment given of the content of arsenic in the basic foods from 2011 to 2016 in the Primorsky Territory. Effects are caused basically by contamination of fruit and vegetable products, milk and dairy products, fish and fish products. Risks for health of the population on the basis of the obtained data on average daily doses of entering of an arsenic in an organism at consumption of basic food are defined.

scholarly journals New fish product enriched with essential micronutrients

2021 ◽  
Vol 845 (1) ◽  
pp. 012041
Author(s):  
T N Suhareva ◽  
K I Toporkova ◽  
N Yu Tolstova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Partial Replacement ◽  
Wheat Bread ◽  
Organoleptic Properties ◽  
Fish Products ◽  
Plant Raw Materials ◽  
Calorie Content ◽  
Negative Effect ◽  
Fish Product

Abstract In order to improve the nutritional value of fish products and intensify metabolic processes, various micronutrients are added into fish products. They enrich the products with proteins, vitamins and minerals and reduce the calorie content. When developing a recipe for fish products, the possibility of partial replacement of wheat bread with flaxseed bran with seeds and water with turnips was analyed. The addition of flaxseed bran with seeds and turnips can enrich the product with dietary fiber, micro - and macroelements, vitamins. To determine the optimal percentage of plant raw materials, samples with the addition of linseed bran with seeds and turnips (10, 20 and 30%) were analyzed. A higher percentage has a negative effect on the organoleptic properties of the product.

scholarly journals Research on changes of the quality indicators of semi-finished products during during storage

2021 ◽  
Vol 23 (96) ◽  
pp. 23-27
Author(s):  
N. Holembovska
Keyword(s):  
Shelf Life ◽  
Freshwater Fish ◽  
Nutritional Value ◽  
Raw Materials ◽  
Practical Importance ◽  
Control Sample ◽  
Biological Efficiency ◽  
Fish Products ◽  
Goji Berries ◽  
Technology Of Production

Considering the results of literary studies on the nutritional value and biological efficiency of cranberries and goji berries, it has been established that the development of the technology of semi-finished minced products with their use is relevant and has practical importance in the production of fish products. The article deals with the results of the chemical composition, organoleptic evaluation, and physical and chemical changes in semi-finished minced products with the addition of non-traditional raw materials and the establishment of their shelf life. The expediency of combining freshwater fish with plant material to expand the range of biologically valuable food products is presented in the article. The general positive impressions, harmonious, fish and sweet-salty taste, have shown the expediency of combining cranberries and goji berries with freshwater fish, as evidenced by high levels of appearance, taste, and smell. In terms of consistency, fish cutlets are plastic and dense on the cut. It has been found that there are processes of hydrolytic damage in the control sample after 90 days of storage, which indicates the intensive lipid hydrolysis and the accumulation of free fatty acids in these samples. In experimental samples, hydrolytic damage gradually increases and reaches its critical point only close to the end of the shelf life. Oxidation processes in the lipids of semi-finished products were studied by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide value of lipids of semi-finished products, it has been established that the control sample for 60-135 days has not been subjected to storage, and in experimental samples after 135 days, the quality of the fat deteriorates and is characterized as the one that is not subjected to storage. The research has established that the use of non-traditional raw materials in the production of semi-finished minced products allows to improve the technology of production and solve the problem of obtaining the product of a high nutritional value. The authors found that the developed technology of production of semi-finished fish products will significantly expand the range of products of functional purpose based on natural components, which will allow, to some extent, to broaden the current problem of processing raw materials from domestic reservoirs in Ukraine.

scholarly journals Research on changes of the quality indicators of semi-finished of dietary minced products during their storage

2018 ◽  
Vol 20 (90) ◽  
pp. 17-21
Author(s):  
N. Golembovskaya
Keyword(s):  
Freshwater Fish ◽  
Nutritional Value ◽  
Storage Time ◽  
Raw Materials ◽  
Practical Importance ◽  
Control Sample ◽  
Biological Efficiency ◽  
Actual Problem ◽  
Fish Products ◽  
Technology Of Production

Taking into account the results of literary studies on the nutritional value and biological efficiency of flaxseeds and chia seeds, it has been established that the development of the technology of semi-finished minced products with their use is relevant and has a practical importance in the production of fish products. The article deals with the results of the chemical composition, organoleptic evaluation and physical and chemical changes in semi-finished minced products with the addition of non-traditional raw materials and the establishment of their storage time. The expediency of combining a freshwater fish with plant material to expand the range of biologically valuable food products is presented in the article. The general positive impressions, harmonious, fish and sweet-salty taste, have shown the expediency of combining flaxseed and chia seeds with freshwater fish, as evidenced by high levels of appearance, taste and smell. In terms of consistency, fish cutlets are plastic and dense on the cut. It has been found, that there are processes of hydrolytic damage in the control sample after 90 days of storage, which indicates the intensive lipid hydrolysis and the accumulation of free fatty acids in these samples. In experimental samples a hydrolytic damage gradually increases, and reaches its critical point only close to the end of the storage time. The oxidation processes in the lipids of semi-finished products were studied by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide value of lipids of semi-finished products, it has been established that the control sample for 60–135 days has not been subjected to storage, and in experimental samples after 135 days, the quality of the fat deteriorates and is characterized as the one that is not subjected to storage. The research has established that the use of non-traditional raw materials in a production of semi-finished minced products allows not only to improve the technology of production, but also to solve the problem of obtaining the product of a high nutritional value. The authors found that the developed technology of production of semi-finished fish products will significantly expand the range of products of functional purpose based on natural components, which will allow, to some extent, to expand the actual problem of processing raw materials from domestic reservoirs in Ukraine.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
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.

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

scholarly journals Development and application of a spectrophotometric method in quality evaluation of benzimidazole anthelminthics in Nairobi city county

2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Johnson K. Murage ◽  
Beatrice K. Amugune ◽  
Peter Njogu ◽  
Stanley Ndwigah
Keyword(s):  
Spectrophotometric Method ◽  
High Performance ◽  
Neglected Tropical Diseases ◽  
Developing Economies ◽  
Raw Materials ◽  
Poor Quality ◽  
Prolonged Treatment ◽  
Good Precision ◽  
Market Surveillance

Abstract Background Neglected tropical diseases (NTDs) are a group of communicable diseases which are prevalent in the tropics affecting more than one billion people. Treatment and prevention of these infections is very costly to developing economies. Helminthiases are classified among NTDs. The communities afflicted are poor and have limited access to essential resources for their livelihood. Poor-quality drugs for NTDs may lead to death or prolonged treatment without achieving the desired results. The limited resources used in purchasing poor-quality drugs will therefore be wasted instead of being put to good use. Most of the methods available for the analysis of benzimidazole anthelminthics utilize high-performance liquid chromatography. They are therefore time consuming, require sophisticated and expensive equipment, utilize rare and expensive reagents and solvents, and call for skilled personnel. A simple, rapid, and inexpensive ultraviolet spectrophotometric method of analysis would therefore come in handy especially in the analysis of many samples as occurs during post-authorization market surveillance for quality. Results The suitable solvent for the spectroscopic analysis was established as 0.1 M methanolic HCl. The wavelength of analysis was set at 294 nm. Upon validation, the method was found to have good linearity. The range over which linearity was established was way beyond the 80 to 120% of the working concentration specified by the ICH. The method exhibited good precision. Out of 32 commercial samples analyzed, five (15.6%) did not comply with compendial specifications. Intra-brand batch variation was also observed. Out of three batches of product A002T analyzed, one did not comply with compendial specifications. Conclusion A major limitation in the analysis of benzimidazole anthelminthics is the lack of reliable, simple, rapid, and low-cost methods of analysis with high throughput. The developed method serves to fill this gap. It can be used in the analysis of raw materials and finished products. It can also be used in the establishment of the quality of products prior to registration. The method will prove very useful in post-market surveillance of quality of benzimidazole anthelminthics.

scholarly journals Environmentally Friendly, High-Performance Fire Retardant Made from Cellulose and Graphite

Polymers ◽  
2021 ◽  
Vol 13 (15) ◽  
pp. 2400
Author(s):  
Leandra P. Santos ◽  
Douglas S. da Silva ◽  
Thais H. Morari ◽  
Fernando Galembeck
Keyword(s):  
High Performance ◽  
Raw Materials ◽  
Fire Retardant ◽  
Visual Observation ◽  
Flame Resistance ◽  
New Developments ◽  
New Class ◽  
New Material ◽  
Accredited Laboratory ◽  
Materials Used

Many materials and additives perform well as fire retardants and suppressants, but there is an ever-growing list of unfulfilled demands requiring new developments. This work explores the outstanding dispersant and adhesive performances of cellulose to create a new effective fire-retardant: exfoliated and reassembled graphite (ERG). This is a new 2D polyfunctional material formed by drying aqueous dispersions of graphite and cellulose on wood, canvas, and other lignocellulosic materials, thus producing adherent layers that reduce the damage caused by a flame to the substrates. Visual observation, thermal images and surface temperature measurements reveal fast heat transfer away from the flamed spots, suppressing flare formation. Pinewood coated with ERG underwent standard flame resistance tests in an accredited laboratory, reaching the highest possible class for combustible substrates. The fire-retardant performance of ERG derives from its thermal stability in air and from its ability to transfer heat to the environment, by conduction and radiation. This new material may thus lead a new class of flame-retardant coatings based on a hitherto unexplored mechanism for fire retardation and showing several technical advantages: the precursor dispersions are water-based, the raw materials used are commodities, and the production process can be performed on commonly used equipment with minimal waste.

scholarly journals Molecular design revitalizes the low-cost PTV-polymer for highly efficient organic solar cells

2021 ◽  
Author(s):  
Junzhen Ren ◽  
Pengqing Bi ◽  
Jianqi Zhang ◽  
Jiao Liu ◽  
Jingwen Wang ◽  
...  
Keyword(s):  
Solar Cells ◽  
Organic Solar Cells ◽  
High Performance ◽  
Molecular Design ◽  
Raw Materials ◽  
Low Cost ◽  
Stable Conformation ◽  
Chemical Structures ◽  
Aggregation Effect ◽  
Industrialization Process

Abstract Developing photovoltaic materials with simple chemical structures and easy synthesis still remains a major challenge in the industrialization process of organic solar cells (OSCs). Herein, an ester substituted poly(thiophene vinylene) derivative, PTVT-T, was designed and synthesized in very few steps by adopting commercially available raw materials. The ester groups on the thiophene units enable PTVT-T to have a planar and stable conformation. Moreover, PTVT-T presents a wide absorption band and strong aggregation effect in solution, which are the key characteristics needed to realize high performance in non-fullerene-acceptor (NFA)-based OSCs. We then prepared OSCs by blending PTVT-T with three representative fullerene- and NF-based acceptors, PC71BM, IT-4F and BTP-eC9. It was found that PTVT-T can work well with all the acceptors, showing great potential to match new emerging NFAs. Particularly, a remarkable power conversion efficiency of 16.20% is achieved in a PTVT-T:BTP-eC9-based device, which is the highest value among the counterparts based on PTV derivatives. This work demonstrates that PTVT-T shows great potential for the future commercialization of OSCs.

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