RATIONAL DOSE OF THE CAVIAR COMPONENT AND CITRIC ACID IN THE CAVIAR SAUCE RECIPY USING OFF-STANDARD ROE OF THE PIKE

2017 ◽  
pp. 138-144
Author(s):  
Nataliya Yurievna Uglova ◽  
Marfuga Dyusembaevna Mukatova
Keyword(s):  
Citric Acid ◽  
Oxidation Process ◽  
Deep Oxidation ◽  
Raw Material ◽  
Maturation Period ◽  
Anaerobic Microorganisms ◽  
Physico Chemical ◽  
Rational Dose ◽  
New Protein ◽  
Different Doses

The article focuses on the investigation of four variants of the caviar sauce "Nezhnost" using mayonnaise, different doses of the caviar component (off-standard unscreened caviar of the pike caught in autumn) and citric acid. The idea of developing recipe variants is connected to changing percentage of off-standard caviar (minus 5%) and mayonnaise portion (plus 5%). Analysis of organoleptic and physico-chemical indices of caviar sauce samples with different doses of introducing the caviar component (76.5; 71.5; 66.5 и 61.5%) showed that only one sample with 71.5% of caviar component corresponded to the requirements of GOST 31761-2012 "Mayonnaises and mayonnaise causes". In order to eliminate bitterness in the caviar sauce samples, as well as to prevent the deep oxidation process of fat, citric acid was introduced into the formulation in different amounts: 0 (control), 0.1; 0.3 and 0.5%. According to organoleptic and physico-chemical indices, the only sample with citric acid dose 0.3% (caviar component dose - 71.5%) corresponded to the requirements of GOST 31761-2012. In order to determine the stage of product readiness there was studied the process of accumulation of fermolent titrated nitrogen in the caviar sauce samples. Introduction of citric acid was stated to inhibit the production process. Maturation period of caviar sauce with citric acid dose 0.3-0.5% made 20 days. Chemical composition of a sample with citric acid dose 0.3%, most correspondent to GOST requirements, was determined as following: content of water - 61.1%; protein - 12.4%; lipids - 22.6%; carbohydrates - 2.3%; minerals - 1.5%. Sample energy value made 241.6 kcal. According to such microbiological indices as amount of mesophilous aerobic and facultatively anaerobic microorganisms and bacteria belonging to a coli bacillus group, this sample of caviar sauce corresponded to the Sanitary-epidemiological requirements 2.3.6.1079-01. Using off-standard unscreened pike roe of autumn catch as raw material for producing the new protein caviar product has been found possible.

scholarly journals The development of technology of rickot cheese from whey, obtained using various coagulants

2018 ◽  
Vol 20 (90) ◽  
pp. 40-45
Author(s):  
O. Y. Tsisaryk ◽  
L. Y. Musiy ◽  
I. M. Slyvka ◽  
V. Chrystyuk
Keyword(s):  
Citric Acid ◽  
Raw Materials ◽  
Whey Proteins ◽  
Raw Material ◽  
Milk Whey ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Chloride Determination ◽  
Two Samples ◽  
Microbiological Parameters

The problem of obtaining and rational use of whey proteins in human nutrition today is solved all over the world, traditional methods are being improved and new, more effective ways of processing milk whey, aimed at maximizing the withdrawal and use of its proteins, are being developed. The aim of the research was to develop the technology of albumin cheese ricotta from serum derived by the action of various coagulants. The raw material for cheese production was serum. For the study, two samples of cheese (with a threefold repetition) were made: Sample 1 - using serum formed during the fermentation of proteins with the participation of citric acid (normalized mixture + enzyme + citric acid); Sample 2 – using serum formed during protein mixing with the direct introduction of the fermentation culture (normalized mixture + enzyme + culture + calcium chloride). Determination of organoleptic and physico-chemical parameters in samples of albumin cheese, obtained from the developed technology, was carried out immediately after manufacture. The study of organoleptic characteristics of cheeses showed a similarity of indicators in samples 1 and 2. In particular, it was stated that pure, fresh taste and smell, with a specific albumin flavor, without foreign flavors and odors. Consistency in 1 sample was homogeneous, creamy, in 2 samples it was tender, but with a slight splinting. The color of the cheeses was white uniform throughout the mass. The lower acidity in the sample 2, which was at 17 °T, whereas in the sample 2 was higher – 20 °T. This, in particular, is explained by the use of citric acid for coagulation. The changes of microbiological parameters in the raw materials during storage, which consisted in the growth of the number of mesophilic anaerobic and optional aerobic microorganisms in two samples of cheese, were established. Given the permissible level of the number of mesophilic anaerobic and optional aerobic microorganisms in cheese not more than 1 × 105 CFU/g, the shelf life of two samples of cheese for 5 days. Indicators of titrated acidity during storage were correlated with changes in the number of mesophilic anaerobic and optional aerobic microorganisms. The mass fraction of moisture in the samples of cheese in the process of their storage decreased.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Physico-Chemical Aspects of the Influence of Raw Material Components on the Quality of Ceramic Brick

2019 ◽  
Vol 777 (12) ◽  
pp. 37-42
Author(s):  
G.Yu. SHAGIGALIN ◽  
◽  
P.A. FEDOROV ◽  
L.N. LOMAKINA ◽  
◽  
...  
Keyword(s):  
Raw Material ◽  
Ceramic Brick ◽  
Physico Chemical

Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

2007 ◽  
Vol 13 (6) ◽  
pp. 485-495 ◽  
Author(s):  
M.R. Ramirez ◽  
R. Cava
Keyword(s):  
Sensory Quality ◽  
Meat Products ◽  
Biceps Femoris ◽  
Raw Material ◽  
Meat Production ◽  
Reciprocal Crosses ◽  
Physico Chemical ◽  
Cured Meat ◽  
The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

scholarly journals Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1642
Author(s):  
Diego Salazar ◽  
Mirari Arancibia ◽  
Diego R. Silva ◽  
María Elvira López-Caballero ◽  
María Pilar Montero
Keyword(s):  
Raw Material ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Oxalis Tuberosa ◽  
Overall Acceptability ◽  
Gluten Intolerance ◽  
Ipomea Batatas ◽  
Physico Chemical ◽  
Textural Parameters ◽  
And Staphylococcus Aureus

The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops.

scholarly journals Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

2020 ◽  
Vol 36 (6) ◽  
Author(s):  
Bruna Samara dos Santos Rekowsky ◽  
Géssica Cordeiro de Araújo ◽  
Nelson de Carvalho Delfino ◽  
Marion Pereira da Costa ◽  
Thadeu Mariniello Silva
Keyword(s):  
Dry Matter ◽  
Bovine Milk ◽  
Buffalo Milk ◽  
Raw Material ◽  
Cow Milk ◽  
Consumer Market ◽  
Total Solids ◽  
Physico Chemical ◽  
Hedonic Scale ◽  
Milk Mixture

Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to guarantee the supply of buffalo milk dairy products during the year, the addition of bovine milk is an alternative. Therefore, this study aimed to test the effect of a buffalo and bovine milk mixture for the Minas Frescal cheese elaboration by physico-chemical, sensory analysis and obtaining yield. The raw material was analysed for the parameters of acidity, density, fat, total solids and solid-not-fat. There were 3 Minas Frescal cheeses elaborated from 3 formulations: 100% buffalo milk, 100% bovine milk and the mixture of 50% of each milk. The cheeses were submitted to the Gravimetric and Gerber methods to obtain values of moisture and fat, as well as to obtain, indirectly, fat in dry matter. For bovine and buffalo milk, the parameters evaluated (acidity, density, fat, total solids and solids-not-fat) complied with Brazilian legislation and parameters described in the literature. For the bovine, mixed and buffalo fresh cheeses, values were obtained, respectively, for moisture (74.04, 60.93 and 63.61), fat in dry matter (44.35, 42.23 and 46.03) and cheese yield (27, 20.8 and 24.2), indicating a higher yield for the bovine Minas Frescal cheese and higher fat content for the buffalo cheese. The overall acceptance of the mixed Minas Frescal cheese was significantly superior to the bovine and buffalo cheese. The parameters of colour, appearance, texture, flavour and overall acceptance were above 8 points in the hedonic scale (‘moderately liked’ to ‘extremely liked’), and the aroma attribute scored was above 7 (‘I enjoyed regularly’ to ‘moderately liked’). Therefore, the elaboration of Minas Frescal cheese from the mixture of 2 matrices (buffalo and bovine milk) demonstrated technological viability with the potential to meet the demands of the consumer market.

scholarly journals Сitric acid influence on electroreduction processes in low concentrated Cu(NO3)2 solutions

2017 ◽  
Vol 5 (2) ◽  
pp. 136-143
Author(s):  
Alla Pravda ◽  
Vasil Larin
Keyword(s):  
Citric Acid ◽  
Ph Value ◽  
Reduction Reaction ◽  
Copper Electrodeposition ◽  
Nitrate Ions ◽  
Low Concentrations ◽  
Physico Chemical ◽  
Influence Of Ph ◽  
Kinetics Of ◽  
Cathode Reduction

Physico-chemical regularities citric acid influence on processes of copper and nitrate-ions reduction in low concentrated nitrate solutions were established. An influence of pH value on inhibitor action of low concentrations of the additive according to cathode reduction reaction of nitrate-ions, on kinetics of copper electrodeposition, on structure of the precipitates obtained was shown. Polarization measurements show us changes of copper electrodeposition at introduction of citric acid in Cu(NO3)2 solution. By the methods of traced elements and extraction into aqueous phase the reversible inclusion complexes into electrolytic copper, was established that proves participation of complexes in cathode process.

scholarly journals PHARMACOPOEIAL AND HPTLC FINGERPRINT STUDIES OF DARCHINI – ANIMMUNITY BOOSTER UNANI SINGLE DRUG

2020 ◽  
Vol 8 (11) ◽  
pp. 245-253
Author(s):  
Meena R.P. ◽  
◽  
Khan Asim Ali ◽  
Subhani S ◽  
Mustehasan a ◽  
...  
Keyword(s):  
Virus Disease ◽  
Vital Role ◽  
Raw Material ◽  
Control Methods ◽  
Classical Literature ◽  
Plant Origin ◽  
Important Ingredient ◽  
Single Drug ◽  
Worldwide Population ◽  
Physico Chemical

Corona virus disease 2019 (COVID-19) is threatening the worldwide population by causing symptoms like fever, cough, shortness of breathand tirednessetc.A huge population of world is suffering from this disease and no specific vaccine for this pandemic disease has been developed. According to the guidelines of Ministry of AYUSH, this disease can be prevented by taking immunity boosters, as immune system plays a vital role in defence against any disease. In Unani system of medicines, many drugs of plant origin are mentioned in classical literature for strengthening and increasing the immunity of humans. Darchini is one of the potent immune boosters and it is believed that consumption of Darchini decoction with honey strengthens the immune system.The Ministry of AYUSH, Govt. of India in its Advisory has considered Darchini as one of the important ingredient of AYUSH Joshanda/ Kwath/ Kudineer.Since, the drug Darchini is being given to COVID-19 patients as prophylaxis regime, it has become necessary to authenticate and develop its pharmacopoeial standards so that quality raw material can be provided to needy mass. The present study is aimed to develop identity, purity and strength of drug using pharmacognostical, physico-chemical and quality control methods.

scholarly journals KINETIC OF ESTERIFICATION OF CITRIC ACID IN PRODUCTION OF TRIALKYL CITRATES

2017 ◽  
Vol 60 (2) ◽  
pp. 74 ◽  
Author(s):  
Svetlana V. Sushkova ◽  
Svetlana V. Levanova ◽  
Iliya L. Glazko ◽  
Kristina V. Pavlova
Keyword(s):  
Citric Acid ◽  
Production Capacity ◽  
Raw Material ◽  
Polymer Materials ◽  
Production Volume ◽  
Hazard Class ◽  
Security Environment ◽  
Policy Statements ◽  
Reaction Orders ◽  
Production Technologies

Polyvinyl chloride (PVC) is a body of a great many of composite materials and takes one of the leading places in thermoplastic polymers production capacity. Annual intake of PVC in the world (data of 2014 years) achieves to 35 mtpa. and has a consistent trend to further increase. PVC recycling is impossible without using of plasticizers. Nowdays scopes of use and plasticizers market used in the polymer materials production intended for contact with alimentary products, for medical equipment and children's toys production, are upon essential impact of policy statements of health, safety, security, environment. Plasticizers with citric acid – trialkyl citrates have needed properties: hazard class 4, high plasticize ability, full miscibility with polymer, high boiling and flash points, low volatility. The citric acid is available renewable raw produced from saccharified residues; world production volume is 1.6 mtpa. There are no local plasticizers production technologies with citric acid. Development of plasticizers production technologies with renewable raw material is relevant objective. Purpose of research is to create method of producing of trialkyl citrate, study of esterification regularities of citric acid with low molecular alcohol over different catalysts. In this research, the kinetic of performances of citric acid esterification by pentanol was estimated over different catalysts. Reaction orders were defined using three catalysts: sulphuric acid, orthophosphoric acid and p-toluene sulphonic acid. The rate constants and activation energies of esterification were found. Kinetic formulas were obtained. The time of esterification was defined to achieve 95 % conversion of citric acid. The time varies from 1.5 to 5 h depending on used catalyst. For citation:Sushkova S.V., Levanova S.V., Glazko I.L., Pavlova K.V. Kinetic of esterification of citric acid in production of trialkyl citrates. Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol. 2017. V. 60. N2. P. 74-78. 

scholarly journals Evaluation of microbiological risks in cream as a raw material for buttermaking

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 259-268
Author(s):  
G. M. Sviridenko ◽  
M. B. Zakharova ◽  
N. V. Ivanova
Keyword(s):  
Storage Capacity ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Bacterial Number ◽  
Research Results ◽  
Anaerobic Microorganisms ◽  
Organoleptic Characteristics ◽  
And Storage

The article presents the research results of studying the influence of various groups of microorganisms — coliform bacteria, lactic acid microorganisms, yeast, and spore bacteria — on the quality and storage capacity of cream used as a raw material for buttermaking. The objects of study were the following: cream as a raw material before and after pasteurization, as well as pasteurized cream seeded with testing cultures of various types of spoilage microorganisms. The samples were stored at temperature conditions of 30 ± 1 °C, 10 ± 1 °C, and 4 ± 2 °C. To evaluate the quality and storage capacity of cream used as a raw material, its microbiological and physicochemical indicators were determined by standardized methods: bacterial number, titratable acidity, indicators of oxidative spoilage of the fat phase. Organoleptic characteristics were evaluated in terms of taste, consistency and appearance. Research results have shown that the greatest microbiological risks during storage of cream used as a raw material are associated with lactococci, coliform bacteria and yeast. Microbiological risks caused by seeding of cream with thermophilic streptococcus, spore bacteria of the genus Bacillus and spore anaerobic microorganisms of the genus Clostridium are less significant, which is associated with the lack of development and metabolism of these groups of microorganisms at storage temperatures of 10 ± 1 °C and 4 ± 2 °C. At the same time, the reason for the rejection of cream contaminated with these testing cultures, at a storage temperature of 4 ± 2 °C, is primarily a decrease in organoleptic indicators, and at a temperature of 10 ± 1 °C — an excess in bacterial number.

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