scholarly journals Designing of specialized fish food products with a reduced content of nitrogen extractives

Vestnik MGTU ◽  
2021 ◽  
Vol 24 (3) ◽  
pp. 313-324
Author(s):  
G. V. Alekseev ◽  
S. A. Eliseeva ◽  
A. A. Smjlentceva
Keyword(s):  
Nucleic Acids ◽  
Dry Matter ◽  
Horse Mackerel ◽  
Fish Food ◽  
Purine Base ◽  
Industrial Processing ◽  
Fish Fillets ◽  
Organoleptic Characteristics ◽  
Extractive Substances ◽  
Minced Meat

The authors consider the possibility of using low-value pelagic fish species in the diet of people with restrictions on the consumption of nitrogenous extractive substances including nucleic acids which are sources of purine base metabolism. The objects of the study were chopped mackerel fillets from boiled fish and chopped boiled fillets from raw fish, quick-frozen minced horse mackerel of industrial processing in a boiled form. The studies were carried out in accordance with the experimental plan in which the duration of the heat treatment and the temperature of the cooking medium were the variable factors. The technology of combined fish masses with the addition of functional plant components has been proposed. It has been established that the dynamics of dry matter losses and heat losses of fish fillets is determined by the duration of cooking. In terms of organoleptic characteristics boiled minced meat from raw mackerel fillets is significantly inferior to the organoleptic characteristics of minced meat from pre-boiled fillets. When comparing the data for frozen and freshly prepared mince from horse mackerel, it has been found that the loss of nucleic acids in industrially prepared minced meat is 4.6-13.1 % higher ( T = 82 ± 2 and 98 ± 2 °C), the loss of nucleic acids by absolutely dry matter is higher by 11.3-5.8 %, mass - by 8.4-14.6 %. The content of the total amount of nucleic acids in industrial minced meat is 11.1 % lower than in freshly prepared minced meat. Obviously, in the process of preparing products for specialized purposes, including for preventive nutrition, it is preferable to use minced meat from boiled fish fillets.

scholarly journals Tuber and Organoleptic Characteristics of Four Potato Varieties Grown Off-season in Sajang Village, Sembalun

2021 ◽  
Vol 913 (1) ◽  
pp. 012044
Author(s):  
I Nairfana ◽  
A Nikmatullah ◽  
M Sarjan ◽  
Kisman
Keyword(s):  
Solanum Tuberosum ◽  
Potato Variety ◽  
Dry Matter ◽  
Organoleptic Properties ◽  
Mean Sea Level ◽  
Potato Varieties ◽  
Industrial Processing ◽  
Organoleptic Characteristics ◽  
Industrial Utilization

Abstract Quality of the tuber is an important factor determining utilization and economic values of the potato (Solanum tuberosum L.) plant. The acceptance of potato variety for industrial processing is determined by the dry matter, starch and reduced sugar contents as well as market acceptance of the products. These characteristics are influenced by the potato variety and cultivation season. This research aimed to evaluate the tuber and organoleptic properties of chips from four potato varieties grown during off-season, in Sajang Village of Sembalun District (at ca. 900 m above mean sea level). A plantation was undertaken at the end of rainy season in 2021, and comprised of four potato varieties, designated as McRusset, Ranger Russet, Chitra and Atlantic. After harvesting and stored at ambient temperature for 2 weeks, raw tubers were characterized for the dry matter, starch, and reduced sugar contents. The tubers were fried as french fries and chips, and sensory analysis were undertaken for likeliness in color, flavour, crispness and overall appearance. The different in properties of these four varieties and its industrial utilization is be presented and discussed in this paper.

scholarly journals Metabolism of the nucleic acids of rumen bacteria by preruminant and ruminant lambs

1981 ◽  
Vol 45 (3) ◽  
pp. 517-527 ◽  
Author(s):  
M. A. Razzaque ◽  
J. H. Topps ◽  
R. N. B. Kay ◽  
J. M. Brockway
Keyword(s):  
Nucleic Acids ◽  
Bacterial Culture ◽  
Total Activity ◽  
Total Radioactivity ◽  
The Other ◽  
Nucleic Acid Content ◽  
Rumen Bacteria ◽  
Total Nucleic Acid ◽  
Purine Base ◽  
Close Relationship

1. A rumen bacterial culture containing specifically labelled nucleic acids was prepared using [8-14C]adenine.2. The labelled preparation was given in a liquid diet to two preruminant lambs and via a rumen tube to two ruminant lambs. The radioactivity excreted in exhaled gases, faeces and urine and that incorporated into tissues was determined.3 The preruminant lambs absorbed 58.3% of the total radioactivity measured after 24 h and the ruminant lambs 66.6% of the total activity measured after 48 h.4. Of the total radioactivity absorbed the preruminant lambs exhaled 38%, excreted 34% in urine and retained 29% in tissues. The corresponding values for the ruminant lambs were 12,41 and 47% respectively.5. There was a close relationship between total nucleic acid content and radioactivity per g of tissues of both preruminant and ruminant lambs.6. Of the radioactivity in the urine, the ruminant and one preruminant lamb excreted most in the fraction containing allantoin, while the other lamb excreted most activity in the uric acid fraction.7. The salvaging of the breakdown products of bacterial nucleic acids to make tissue nucleic acids appears to be an important synthesis in preruminant and ruminant lambs and of the likely precursors the purine base may be more important than the nucleoside.

scholarly journals PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
I. Shevchenko ◽  
G. Polishchuk ◽  
Ye. Kotliar ◽  
T. Osmak ◽  
A. Skochko
Keyword(s):  
Plasma Proteins ◽  
Raw Materials ◽  
Meat Products ◽  
Sodium Caseinate ◽  
Amorphous Structure ◽  
Organoleptic Characteristics ◽  
Duration Of Storage ◽  
Polysaccharide Composition ◽  
Minced Meat

One of the technological ways to improve the quality of frozen meat chopped semi-finished products is to use in their composition protein-polysaccharide composite mixtures, which mechanism of cryoprotective action is associated with the formation of amorphous structure of the product, reducing the number of crystallization centers and reducing the activity of water, which is especially important for long-term meat products storage at sub-zero temperatures. For this purpose, the composition of a protein-polysaccharide composition was developed consisting of blood plasma proteins, sodium caseinate, flax fiber and plantain in a ratio of 1:1:2:2. The regularities of the influence of the selected composition on the physicochemical properties of model minced meat systems have been established. The possibility of using this composition to eliminate the disadvantages of low-quality meat raw materials in the semi-finished meat products of  has been proved and to counteract the negative effects of their long-term storage in the frozen state. It has been found that the composite mixture of plasma proteins, sodium caseinate, fibers of linen and plantain in the amount of 3% reduces the cryoscopic temperature, decreases the mass fraction of frozen moisture by 1.7% and also reduces water activity by 0.031… 0.067, which helps to extend the shelf life of chopped semi-finished products. Based on the search for the extrema of the mathematical dependence of the amount of frozen water on the duration of storage of minced meat semi-finished products at a temperature of minus 10 ° C was established a rational content of the protein-polysaccharide composition (3%). This allows you to purposefully form and stabilize the specified functional-technological, structural-mechanical and organoleptic characteristics of the finished product. In order to develop recommendations on the use of the protein-polysaccharide composition as a cryoprotectant, the chemical composition and functional-technological properties (FCS) of model minced meat systems with different levels of its use were studied. The technological feasibility of using protein-polysaccharide composition in the amount of 3%, which is an effective cryoprotectant in meat minced systems during low-temperature processing has been proved.

scholarly journals The use of chickpea flour in the minced meat products formula

2021 ◽  
Vol 262 ◽  
pp. 01026
Author(s):  
Amina Dzhaboeva ◽  
Olesya Byazrova ◽  
Victoria Tedtova ◽  
Zarina Baeva ◽  
Marina Kokaeva
Keyword(s):  
Meat Products ◽  
Optimal Dose ◽  
Technological Properties ◽  
Protective Properties ◽  
Chickpea Flour ◽  
Organoleptic Characteristics ◽  
Minced Meat

The goal of the research was to substantiate the possibility of using various doses of chickpea flour in the recipe for the “Chopped Beefsteak” instead of beef to improve its consumer and protective properties. Taking into account the functional and technological properties and organoleptic characteristics of various minced meat models, the most optimal dose of including chopped chickpea flour in the formulation of semi-finished steak is 5.0% to the mass of minced meat. To assess the consumer qualities of the compared samples of the “Chopped beefsteak” dish with the addition of chickpea flour in a dosage of 5% to the mass of minced meat, technological charts were drawn up on the basis of recipe No. 604. When chickpea flour was included in the amount of 5.0% to the mass of minced meat, the consumer characteristics of the finished product were improved. Was found, that chickpea flour is a valuable dietary product, it is distinguished by high taste and health characteristics.

scholarly journals Physicochemical Properties and Sensory Evaluation of Non-Meat Ingredients Chicken Sausage

2021 ◽  
Vol 3 (1) ◽  
pp. 18-22
Author(s):  
M. Pagthinathan ◽  
A.P. A. S. Gunasekara
Keyword(s):  
Soy Protein ◽  
Dry Matter ◽  
Potato Starch ◽  
Milk Powder ◽  
Storage Period ◽  
Matter Content ◽  
Dry Matter Content ◽  
Overall Acceptability ◽  
Organoleptic Characteristics

Non-meat ingredients are used to impart flavor, slow bacterial growth, and increase the yield of the sausage production. To study the quality of chicken sausage incorporated with non-meat ingredients namely, soy protein powder, non-fat milk powder and potato starch at the rate of 2% (w/w) concentration. Sausage samples were analyzed for physical, nutritional, and sensory properties during refrigerated storage at -4 ℃. The nutritional, physical and sensory characteristics were analyzed, at day 1, week 1, week 2 and week 3 of storage. Moisture, ash, dry matter, fat, pH, texture, and color were significantly difference (p<0.05) among the treatments at day one. During storage the ash, pH content and dry matter content were significantly (p<0.05) increased, and fat content and moisture content was significantly (p<0.05) decreased storage period. At week one, the higher hardness value showed in soy protein powder incorporated chicken sausage and least value showed in without added non-meat ingredient (control) sausage. As results of organoleptic characteristics revealed that, 2% of potato starch incorporated chicken sausage had the highest mean score of overall quality of all sensorial properties namely, color, taste, texture, flavor, and overall acceptability.

scholarly journals RNA and DNA Binding Epitopes of the Cold Shock Protein TmCsp from the Hyperthermophile Thermotoga maritima

2020 ◽  
Vol 39 (5) ◽  
pp. 487-500
Author(s):  
Konstanze von König ◽  
Norman Kachel ◽  
Hans Robert Kalbitzer ◽  
Werner Kremer
Keyword(s):  
Nucleic Acids ◽  
Cold Shock ◽  
Rna Binding ◽  
Dissociation Constants ◽  
Thermotoga Maritima ◽  
Cold Shock Protein ◽  
Binding Motif ◽  
Purine Base ◽  
High Affinity ◽  
Binding Epitope

AbstractProkaryotic cold shock proteins (CSPs) are considered to play an important role in the transcriptional and translational regulation of gene expression, possibly by acting as transcription anti-terminators and “RNA chaperones”. They bind with high affinity to single-stranded nucleic acids. Here we report the binding epitope of TmCsp from Thermotoga maritima for both single-stranded DNA and RNA, using heteronuclear 2D NMR spectroscopy. At “physiological” growth temperatures of TmCsp (≥ 343 K), all oligonucleotides studied have dissociation constants between 1.6 ((dT)7) and 25.2 ((dA)7) μM as determined by tryptophan fluorescence quenching. Reduction of the temperature to 303 K leads to a pronounced increase of affinity for thymidylate (dT)7 and uridylate (rU)7 heptamers with dissociation constants of 4.0 and 10.8 nM, respectively, whereas the weak binding of TmCsp to cytidylate, adenylate, and guanylate heptamers (dC)7, (dA)7, and (dT)7 is almost unaffected by temperature. The change of affinities of TmCsp for (dT)7 and (rU)7 by approximately 3 orders of magnitude shows that it represents a cold chock sensor that switches on the cold shock reaction of the cell. A temperature dependent conformational switch of the protein is required for this action. The binding epitope on TmCsp for the ssDNA and RNA heptamers is very similar and comprises β-strands 1 and 2, the loop β1–β2 as well as the loops connecting β3 with β4 and β4 with β5. Besides the loop regions, surprisingly, mainly the RNA-binding motif RNP1 is involved in ssDNA and RNA binding, while only two amino acids, H28 and W29, of the postulated RNA-binding motif RNP2 interact with the uridylate and thymidylate homonucleotides, although a high affinity in the nanomolar range is achieved. This is in contrast to the binding properties of other CSPs or cold shock domains, where RNP1 as well as RNP2 are involved in binding. TmCsp takes up a unique position since it is the only one which possesses a tryptophan residue instead of a usually highly conserved phenylalanine or tyrosine residue at the end of RNP2. NMR titrations suggest that neither (dT)7 nor (rU)7 represent the full binding motif and that non-optimal intercalation of W29 into these oligonucleotides blocks the access of the RNP2 site to the DNA or RNA. NMR-experiments with (dA)7 suggest an interaction of W29 with the adenine ring. Full binding seems to require at least one single purine base well-positioned within a thymine- or uracil-rich stretch of nucleic acids.

Variasi Pencampuran Daging Ikan Gabus dengan Tempe Kedelai pada Pembuatan Sosis Ditinjau dari Sifat Fisik, Organoleptik, dan Kadar Protein

2017 ◽  
Vol 19 (1) ◽  
pp. 25-30
Author(s):  
Agtari N I ◽  
Noor Tifauzah ◽  
Elza Ismail
Keyword(s):  
Blood Pressure ◽  
Protein Content ◽  
Key Words ◽  
Physical Characteristic ◽  
Positive Response ◽  
High Cholesterol ◽  
Main Ingredient ◽  
Organoleptic Characteristics ◽  
Quasi Experimental ◽  
Minced Meat

Background : Sausage is processed minced meat which is mixed with spices. Generally, sausage is made of beef which contains high cholesterol. It is not suitable to be consumed by anyone who has high blood pressure or who has high cholesterol in blood. Moreover, the price of beef in the market is quite expensive. Thus, alternatif option is needed to replace the main ingredient in order to be affordable for all people. Objective : The aim of this research is to determine the chracteristics of sausage product with mixed variation of common snakehead fish and soybean tempeh based on phisical characteristics, organoleptic characteristics, and protein content. Method : This research was a quasi-experimental with simple random design. Observation of physical characteristics was analizeddesciptively. Organoleptic charecteristic was analized by Kruskall-Wallis Test,it was continued to Mann Whitney Test if there was a difference. Protein content was analized desciptively. The results of physical characteristic were more soybean tempeh added, the color of sausage was more brown, the fishy smell was reduced, the taste of tempe was stronger, the taste of fish was reduced, and also the texture was softer. Result : The result of organoleptic charecteristics of the sausage which gets highest positive response on color and taste was sausage which has mixture of 80% common snakehead fish and 20% soybean tempeh. For smell and texture, sausage which gets highest positive response was sausage which has mixture of 90% common snakehead fish and 10% soybean tempeh. The result of protein content was more soybean tempeh added, the protein content was smaller. Conclusion : The conclucion of this research is mixing soybean tempeh influences the characteristics of sausage based on physical characteristics, organoleptic characteristics, protein content.   Key words : sausage, common snakehead fish, soybean tempeh, physical characteristic, organoleptic characteristic, protein

Nucleic Acids in Grass and Grass Silage

1988 ◽  
Vol 1988 ◽  
pp. 86-86
Author(s):  
A B McAllan ◽  
G D Braithwaite
Keyword(s):  
Nucleic Acid ◽  
Nucleic Acids ◽  
Protein Content ◽  
Ribonucleic Acid ◽  
Protein Fraction ◽  
Dry Matter ◽  
Deoxyribonucleic Acid ◽  
Total N ◽  
Grass Silage ◽  
Microbial N

Little attention has been directed at defining the ‘protein’ fraction of silages. This component is normally estimated by fractionation based on solubility characteristics and under the conditions most commonly used, nucleic acids (ribonucleic acid (RNA) and deoxyribonucleic acid (DNA)) would appear in the protein fraction. Grasses and legumes can contain appreciable amounts of nucleic acids ranging from 11-29 and 19-53 g/kg dry matter respectively (McAllan, 1982). No information is available as to the effects of ensilage on these nucleic acids. Microbes also contain appreciable amounts of nucleic acids which can account for 150-200 gN/kg total-N of the cell and these amounts may vary according to the stage of growth. It has been suggested (Ullrich, 1982) that microbial-N contribution to the total-N content of silage is as much as 220-280 g/kg. Thus the total amount of silage ‘protein-N’ present in the form of nucleic acid-N (from both plant and microbes) could be appreciable leading to a considerable overestimation of the ‘protein’ content of the silage.

scholarly journals Evaluation of the basic saccharides content in tomatoes

10.5219/1543 ◽  
2021 ◽  
Vol 15 ◽  
pp. 592-598
Author(s):  
Andrea Mendelova ◽  
Ľubomír Mendel ◽  
Miriam Solgajová ◽  
Ján Mareček
Keyword(s):  
Dry Matter ◽  
Fruits And Vegetables ◽  
Sucrose Content ◽  
Average Content ◽  
Glucose Content ◽  
Industrial Processing

Saccharides are the basic dry matter components of all fruits and vegetables. The dominant tomatoes saccharides are fructose and glucose, minor ones are sucrose but also arabinose, xylose, and galactose. The objective of this paper is to analyze carbohydrates such as glucose, fructose and sucrose in the selected tomatoes varieties intended for the direct consumption and industrial processing. We used 14 varieties and 3 newly selected tomatoes varieties. The glucose content in the studied varieties was in the range of 4.87 – 15.9 g.kg-1, the fructose content was 11.1 – 22.27 g.kg-1 and sucrose content was 0.07 – 1.73 g.kg-1. The highest fructose and sucrose content was detected in the Tomanova variety, the highest sucrose content was found out in the Bovita variety. When comparing the glucose content it was found out that the higher content on average was achieved in the varieties intended for the industrial processing (10.10 g.kg-1) than in the varieties for the direct consumption (7.96 g.kg-1). The varieties intended for industrial processing were generally characterized by higher glucose and fructose content than the varieties intended for the direct consumption. When comparing the fructose content, we found a higher average content in the varieties intended for industrial processing (15.70 g.kg-1) than in the varieties for the direct consumption (14.40 g.kg-1). In most of the studied varieties sucrose was present in low content (<1.0 g.kg-1), only in the Tomanova variety sucrose content represented more than 1 g.kg-1.

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