scholarly journals Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis

2019 ◽  
Vol 49 (2) ◽  
pp. 262-269
Author(s):  
Татьяна Гиро ◽  
Tatyana Giro ◽  
Сергей Зубов ◽  
Sergey Zubov ◽  
Александр Яшин ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Mechanical Strength ◽  
Enzyme Preparation ◽  
Treatment Time ◽  
Raw Materials ◽  
Binding Capacity ◽  
Collagen Structure ◽  
Water Binding ◽  
By Products

Low-value by-products can be processed using biotechnological methods, which seems to be the optimal solution for the problem of rational use of secondary raw materials. The authors introduce a method of biotransformation using whey and enzyme preparation of proteolytic action with subsequent massaging. The method neutralizes the specific smell, reduces the time of heat treatment, increases hydrophilicity, and reduces the mechanical strength of mutton rumen tissue. The experiment proved that the enzymatic effect on the connective tissue of the mutton rumen contributes to the destruction of disulfide and hydrogen bonds of the triple helix of the collagen macromolecule. It significantly reduces the mechanical strength and hydrothermal stability of collagen, which, in its turn, reduces the heat treatment time while increasing the functional and technological properties. The research revealed an increase in collagen digestibility. After 4 hours of fermentation, it was 4.5%, after 6 hours – 5.9%, and after 8 hours – 5.9%. Hence, the optimal period of fermentation was determined as 6 hours, since between 6 and 8 hours the main physical and chemical parameters improved insignificantly. The experiment in the cutting pressure of the raw lamb rumen tissue demonstrated softening of the structure as a result of the effect of the acidic medium on the collagen structure. An excess positive charge formed due to the suppression of dissociation of carboxyl groups of side chains. The loosening of the collagen structure occurred due to the expansion of fibrils in the polar areas, which can be attributed to the repulsion between similarly charged groups. As a result, the brine penetrated into the expanded area and caused swelling. The use of whey and fermentation contributed to an additional increase in moisture-binding and moisture-holding capacity. It loosened the structure of proteins and, thus, increased the degree of penetration and the immobilized moisture in the rumen. As a result, its mass increased by 10–20%, and the heat loss reduced. The composition of the brine contributed to the swelling, increased the diameter of the collagen fibers, and enlarged the surface of interaction in during massaging. Moisture was allowed to enter freely, which increased the water binding capacity by 22.2 ± 0.31%. The increase in the water binding capacity could be explained by the modification of collagen and its destructive changes. The changes occurred due to the additional interaction of whey molecules with the protein and the formation of new intermolecular bonds. Fermentation, combined with the massaging of the tripe, contributed to the development of lactic microflora and hydrolytic decomposition of protein components, thereby reducing the heat treatment process. Such changes are associated not only with the processes of protein hydrolysis under enzyme preparation, but also with the complex activity of lactic acid bacteria, as well as endo- and exoenzymes that hydrolyze proteins. The changes can also be attributed to the fact that low-molecular protein substances can assimilate and contribute to bacterial growth. In addition, lactic acid reduces the pH of the medium, thus activating the enzymatic properties. The proposed method of biotransformation of collagen-containing raw materials makes it possible to create environmentally friendly and low-waste technologies.

scholarly journals Effect of Alkali-Salt Treatment of Meat By-Products on Physical, Chemical and Rheological Properties

2020 ◽  
Vol 9 (3) ◽  
pp. 3221-3224
Keyword(s):  
Treatment Time ◽  
Raw Materials ◽  
Binding Capacity ◽  
Control Sample ◽  
Sharp Decrease ◽  
Alkali Concentration ◽  
Protein Loss ◽  
Water Binding ◽  
Alkali Salt ◽  
By Products

Meat by-products, in particular collagen-containing, are one of the promising types of animal raw materials. Treatment of these by-products with acids will improve the physicochemical and technological properties. The beef rumen treated with an alkaline-saline solution to determine the loss of collagen and non-collagen proteins, change the water-binding capacity and structural-mechanical characteristics. The protein loss increases up to 1.1 times with increasing of treatment time from 0.5 to 2 days at an alkali concentration of 1.0% and 1.67 times at 0.5 % concentration of sodium hydroxide. Accordingly, a sharp decrease in the shear stress was determined. The water-binding capacity of the product increased from 54% in control sample to 86.33%.

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 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 Electrical Resistivity and Tensile Strength Relationship in Heat-Treated All Aluminum Alloy Wire Conductors

Materials ◽  
2021 ◽  
Vol 14 (19) ◽  
pp. 5738
Author(s):  
Nidal Alshwawreh ◽  
Baider Alhamarneh ◽  
Qutaiba Altwarah ◽  
Shamel Quandour ◽  
Shadi Barghout ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Tensile Strength ◽  
Electrical Resistivity ◽  
Aluminum Alloy ◽  
Mechanical Strength ◽  
High Performance ◽  
Treatment Time ◽  
Treatment Temperature ◽  
Exponential Relationship ◽  
And Control

Thermal processing of all aluminum alloy conductors (AAAC) is an important step that is performed to enhance the electrical and mechanical properties after the drawing process. In these 6xxx alloys, mechanical strength and electrical conductivity are normally two mutually exclusive properties. With the increased demand for high performance power conductors, it is important to understand and control microstructural evolution processes (e.g., recovery and the formation of nanoscale precipitates) in these alloys for better electrical and mechanical characteristics. In this study, heat treatment was performed on as-drawn 6201 AAAC wire conductors. The variations in tensile strength and electrical resistivity were quantitatively studied as a function of both the treatment temperature and holding time. Two wire diameters commonly used in the manufacturing of medium and high voltage power cables were used: 1.7 mm and 3.5 mm. From the obtained data, significant changes in the electrical resistivity and tensile strength were observed with increasing the treatment time. For both wire diameters, it was observed that the correlation between strength and resistivity can be described by a simple exponential relationship. This link could be useful in predicting mechanical strength by monitoring electrical resistivity variations during industrial heat treatment of AAAC wire conductors.

scholarly journals Influence of powder from tuber topinambur on the consumer properties of venison cutlets in storage

2020 ◽  
Vol 203 ◽  
pp. 04001
Author(s):  
Inessa Zaсhesova ◽  
Stanislav Kolobov ◽  
Natalia Shagaeva
Keyword(s):  
Heat Treatment ◽  
Lipid Oxidation ◽  
Binding Capacity ◽  
Jerusalem Artichoke ◽  
High Quality ◽  
Water Binding ◽  
Mechanical Methods ◽  
Subsequent Storage ◽  
First Time

For the first time, studies were conducted on changes in the consumer properties of cutlets with powder from Jerusalem artichoke tubers during storage. In solving these problems, generally accepted special organoleptic, physicochemical, microbiological, structural and mechanical methods for studying the properties of finished products were used. It has been established that venison cutlets with Jerusalem artichoke tubers powder are characterized by greater stability of consumer properties compared to cutlets without Jerusalem artichoke tubers powder. During freezing and subsequent storage of cutlets, a decrease in water binding capacity and an increase in losses during heat treatment were noted. It should be noted that these changes were less pronounced in cutlets with powder from Jerusalem artichoke tubers, compared with cutlets without powder from Jerusalem artichoke tubers. It was found that cutlets with powder from Jerusalem artichoke tubers produced with powder from Jerusalem artichoke tubers showed a lower level of lipid oxidation compared to cutlets without powder from Jerusalem artichoke tubers. The results of the tasting assessment confirmed the high quality of venison cutlets with Jerusalem artichoke tubers powder.

Natural wastes as particle filler for poly(lactic acid)-based composites

2018 ◽  
Vol 53 (6) ◽  
pp. 783-797 ◽  
Author(s):  
Daniele Battegazzore ◽  
Amir Noori ◽  
Alberto Frache
Keyword(s):  
Lactic Acid ◽  
Mechanical Characteristics ◽  
Raw Materials ◽  
Poly Lactic Acid ◽  
Melt Blending ◽  
Renewable Raw Materials ◽  
By Products ◽  
Natural Fillers ◽  
Selection Of ◽  
Hemp Hurd

The paper describes the production and the mechanical characteristics of composites made completely of renewable raw materials. Several wastes or by-products from agro-industrial production namely hemp hurd, alfalfa, and grape stem were analyzed with respect to their thermal stability, morphological, and chemical composition in an attempt to validate their use in composites. Such natural particle fillers were used in the range of 10–50 wt% in combination with poly(lactic acid) by melt blending to obtain fully bio-based composites. These fillers were responsible for a noteworthy increase in the storage modulus. Furthermore, two micromechanical models (Voigt and Halpin–Tsai) were used to mathematically fitted the experimental data, and then the unknown moduli were extrapolated and compared with other natural fillers. Finally, the flexural strength of the bio-composites and the adhesion evaluation by exploiting Pukanszky’s model were carried out. As a result, the hemp hurd in the form of chips was the best investigated filler, which showed the highest calculated modulus of 10.5 GPa (Voigt) and the best filler–matrix interaction with “B” (Pukanszky’s coefficient) of 2.10. This information can be useful when comparison and selection of a suitable filler among the natural fillers are required.

scholarly journals Synthesis of LiNiO2 by two-step solid-state method

2018 ◽  
Vol 36 (1) ◽  
pp. 107-111 ◽  
Author(s):  
Shuiping Li ◽  
Qisheng Wu ◽  
Chun Zhang ◽  
Huajun Zhu ◽  
Changsen Zhang ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Solid State ◽  
Treatment Time ◽  
Raw Materials ◽  
Perfect Crystal ◽  
X Ray Diffraction ◽  
Mechanochemical Method ◽  
Solid State Method ◽  
X Ray ◽  
Grinding Speed

AbstractLiNiO2 was prepared through two-step solid-state reaction by mechanochemical method and heat treatment, using LiOH (Li2CO3) and Ni(OH)2 as starting materials. The influence of grinding speed and time, heat treatment time, and starting materials on the structure of LiNiO2 was studied. The as-milled samples and products were characterized by scanning electron microscope (SEM) and X-ray diffraction (XRD). The results show that uniform as-milled samples can be obtained at grinding speed of 580 rpm for 0.5 h, using LiOH and Ni(OH)2 as raw materials. Perfect crystal LiNiO2 has been prepared by calcining the as-milled samples at 700 °C for 15 h. Composite material powders consisting of Li2Ni8O10 and LiNiO2 have been obtained using Li2CO3 as lithium source.

scholarly journals The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters.

2021 ◽  
Vol 6 (3) ◽  
pp. 210-218
Author(s):  
O. V. Zinina ◽  
S. P. Merenkova ◽  
K. S. Gavrilova ◽  
M. B. Rebezov ◽  
D. A. Utyanov ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Propionic Acid ◽  
Binding Capacity ◽  
Starter Culture ◽  
Live Weight ◽  
Egg Laying ◽  
Degree Of Hydrolysis ◽  
Technological Parameters ◽  
Propionic Acid Bacteria ◽  
By Products

By-products are the potential source of animal protein obtained from brood chickens and egg-laying hens. Certain by-products like gizzards and combs are quite tough and possess low nutritional and biological value due to their high content of connective tissue. Biotechnological processing improves the quality parameters of collagen-containing by-products. In this article a probiotic starter culture of propionic acid bacteria, which have high proteolytic activity, was used to treat the gizzards and combs of brood chickens. Before processing of by-products with starter culture, physical and chemical parameters and the yield of by-products in relation to poultry live weight were analyzed and recorded. 5%, 10% and 15% starter culture were added to the tested samples of chopped by-products, the samples were kept at a temperature of 30 °C, and every 4 hours the following functional and technological parameters were monitored: moisture binding capacity, water holding capacity (MBC and WHC) and yield of the product after heat treatment. The results proved that increase of starter culture amount and longer exposure of by-products to hydrolysis led to decrease of functional and technological parameters values, but for the combs those parameters remained at a sufficiently high level compared to the gizzards, as the gizzards were exposed to more intense hydrolysis than combs. The decrease in the pH value correlated with the dynamics of MBC and WHC changes; and dynamics of the product yield after the heat treatment. Also the stained histological preparations were studied in order to assess the influence of biotechnological processing on by-products microstructure, where significant differences were found in the morphological structure of muscle and collagen fibers of hydrolysates of combs and gizzards exposed to action of bacterial concentrate. The results of rheological studies showed that hydrolyzed chicken combs differed from gizzards; the combs were denser and featured more elastic structure due to a lower degree of hydrolysis by bacterial enzymes. In general, the properties of collagen-containing by-products (muscular gizzards and combs) change significantly after being exposed to enzymes of propionic acid bacteria.

scholarly journals JUSTIFICATION OF THE INNOVATIVE METHOD OF PRELIMINARY PROCESSING OF FISH RAW MATERIALS

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
N. Kushnyrenko ◽  
A. Palamarchuk ◽  
S. Patyukov
Keyword(s):  
Heat Treatment ◽  
Hydrochloric Acid ◽  
Muscle Tissue ◽  
Mass Fraction ◽  
Raw Materials ◽  
Binding Capacity ◽  
Silver Carp ◽  
Technological Parameters ◽  
Innovative Method ◽  
Canned Fish

The scientific article presents experimental data on the possibility of modification of the generally accepted traditional technology of pre-heat treatment of freshwater fish raw materials in the production of canned fish by developing an innovative method - dehydration with hydrochloric acid. Technological and rheological features of the muscle tissue of the object of study - silver carp, which is the most important object of aquaculture and commercial fish farming in Ukraine and in many other countries, require the use of pre-heat treatment. This technique is required to remove moisture from muscle tissue by denaturing sarcoplasmic proteins when the temperature rises above 95 C. Due to the high specific heat of fish muscle tissue, heat treatment is energy intensive and, consequently, not cost effective. In connection with the above promising direction of modification of preliminary heat treatment of raw materials of the fish industry in the production of canned fish should be the development and implementation of a new innovative energy-saving method of processing semi-finished products in the design of modern fish processing enterprises. The paper presents data on the effect of hydrochloric acid on the properties of muscle tissue of silver carp. This directional regulation of the moisture holding capacity in the direction of its reduction is possible by shifting the pH to the isoelectric point of muscle tissue proteins. The influence of such technological parameters as mass fraction of hydrochloric acid in the treatment solution, hydromodule (solution: raw material), temperature and duration of the process on the change of active acidity of muscle tissue of fish raw materials, and, accordingly, moisture binding capacity was established. Accordingly, the following technological parameters of the process were determined: mass fraction of hydrochloric acid - 0.1%, processing temperature 20–25°С, hydraulic module - 1:10, processing duration - 30 minutes. The introduction of the developed technological parameters of the innovative method of pre-treatment creates conditions in which the active acidity of muscle tissue is as close as possible to the isoelectric point of most fish proteins, which in turn provides minimum values of moisture binding capacity. Based on the obtained data, a technological method of pre-processing of fish raw materials in the production of canned fish has been developed, the use of which allows to completely eliminate energy-intensive thermal operation from the technological cycle, and accordingly significantly increase economic efficiency

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