DEVELOPMENT OF FORMULATION AND TECHNOLOGY OF FISH CABBAGE ROLLS FROM OBJECTS OF COMMODITY AQUACULTURE

The article presents the results of marketing research of consumer preferences of fish culinary products in the Astrakhan market. It has been found that the overwhelming majority of respondents (90%) are potential consumers of these products. The perceptivity of using carp and silver carp meat as culinary products has been grounded. The technologies of fish culinary products processed from commercial aquaculture objects have not been fully developed and need to be improved taking into account the specific properties of raw materials. The improvement will help to increase the nutritional value of fish culinary products, to expand the assortment and to use raw materials rationally. Theoretical significance of the current research lies in the scientific justification of the formulation and technology of fish cabbage rolls produced from commercial aquaculture species, and the practical value includes the development of technological documentation for new products. Three formulations of fish cabbage rolls have been developed: with carp and dill; with carp and carrots; with silver carp and carrots. The complex organoleptic value of cabbage rolls prepared according to the proposed receipts was estimated in 20 points, which proves the high quality of fish culinary products. The indicators of biological value of protein components of fish cabbage rolls were: amino acid score, utilization rate, coefficient of rationality of the amino acid composition. It has been stated that cabbage rolls with carp and dill, with carp and carrots have a limited content of amino acid valine by 92% and 93%, and cabbage rolls from silver carp - by leucine and valine amino acids 68% and 74%, respectively. The coefficient of rationality of amino acid composition demonstrates the balance of essential amino acids in fish cabbage rolls in relation to the physiologically necessary norm. It has been found out that the ratio of fatty acids in cabbage rolls with carp and silver carp equals to the ideal fat. It has been established that fish cabbage rolls produced from commercial aquaculture objects are competitive among similar products and meet market requirements.

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Amino acids composition of herb of Lamiaceae family representatives

Farmatsevtychnyi zhurnal ◽

10.32352/0367-3057.1.15.06 ◽

2019 ◽

pp. 82-87

Author(s):

M. I. Shanayda

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Raw Materials ◽

Essential Amino Acids ◽

Total Amino Acid ◽

Plant Materials ◽

Plant Raw Materials ◽

Amino Acids Composition

Researching of the amino acids contents in medicinal plant raw materials is an important task of pharmaceutical science and practice, because complexes of amino acids used for the corrections of hepatobiliary disorders, nervous and cardiovascular systems. The aim of this study was to conduct a qualitative and quantitative analysis of amіno acids composition of these representatives. The article presents the results of the amino acid composition investigation of the above-ground parts of 10 species belonging to Lamiaceae Juss. Family (Ocimum, Hyssopus, Dracocephalum, Lophanthus, Monarda and Satureja genera). By paper chromatography it was identified several amino acids. HPLC analyzes revealed the content and composition of more than 20 amino acids. The highest total amino acid composition was found in the herb of the genus Ocimum. It was identified 10 essential and non-essential 9 amino acids in each herb, and 3 nonproteinogenic amino acids also. It was established that in all plant materials dominate quantitatively nonessential amino acids (asparagine, proline, glutamic and aspartic acid). Among the essential amino acids arginine and threonine predominate.

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AMINO ACID COMPOSITION OF STEVIA RAW MATERIALS OF DIFFERENT ORIGIN

chemistry of plant raw material ◽

10.14258/jcprm.2021017695 ◽

2021 ◽

pp. 113-119

Author(s):

Evgeny Evgenievich Kurdyukov ◽

Elena Fedorovna Semenova ◽

Ol'ga Aleksandrovna Vodopyanova ◽

Yakov Petrovich Moiseev ◽

Olesya Petrovna Rodina ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Raw Materials ◽

Stevia Rebaudiana ◽

Essential Amino Acids ◽

Stevia Rebaudiana Bertoni ◽

Wide Range ◽

The Republic

Dried stevia leaves (Stevia rebaudiana Bertoni) were used as objects of research. We studied the leaves of stevia varieties Ramon sweetener grown in the Penza region, the leaves of stevia varieties Ramon sweetener grown in the Tver region, Krasnodar region, the Republic of Crimea, as well as imported raw stevia from India and Paraguay. The purpose of this work is a comparative study of the amino acid composition of raw stevia grown in different conditions. The amino acid composition of stevia leaves (Stevia rebaudiana Bertoni) was revealed by capillary electrophoresis.13 amino acids were identified, of which eight are "essential" (lysine, phenylalanine, histidine, leucine, isoleucine, methionine, valine, threonine). The proportion of essential amino acids in stevia raw materials ranged from 2.99 to 4.64%. The content of interchangeable acids was: tyrosine from 0.24% to 0.36%, Proline from 0.44 to 0.68%, serine from 0.77 to 1.03%, alanine from 0.48 to 0.83%, glycine from 0.40 to 0.68%. The total amount of amino acids detected is higher in the Ramon sweetener variety grown in the Penza region (9.52%) compared to other samples, the lowest amount is found in stevia grown in Paraguay (6.46%). The results obtained indicate the prospects for further studies of the amino acid composition of Stevia rebaudiana and can characterize this species as a source of valuable medicinal substances with a wide range of pharmacological activity.

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INVESTIGATION AMINO ACID COMPOSITION OF DONKEY’S MILK OF THE KEGETY GORGE

InterConf ◽

10.51582/interconf.19-20.08.2021.034 ◽

2021 ◽

pp. 363-369

Author(s):

Nadira Turganbaeva ◽

Dinara Isakova

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Human Milk ◽

Amino Acid Composition ◽

Acid Composition ◽

Sugar Content ◽

Essential Amino Acids ◽

Cow’S Milk ◽

Donkey Milk ◽

Cow's Milk

The objective of this paper was to study the amino acid composition of donkey milk inhabiting the Kegety gorge of the Chui region. As well as human milk, donkey and mare’s milk is albumin; the amount of casein is 35-45%, while cow’s milk is casein milk with casein content over 75%. The peculiarity of albumin milk is a higher biological and nutritional value, due to better amino acid balance, high sugar content and the ability to form small, delicate flakes when souring. In terms of its properties, albumin milk is closest to human milk and is the best substitute for it. The obtained results showed that the quantitative content of 7 essential amino acids out of 8, such as lysine, phenylalanine, leucine, isoleucine, methionine, valine, threonine is relatively high compared to other amino acids. Despite the absence of tryptophan in donkey milk, the percentage of 8 essential amino acids in donkey milk protein exceeds that in mare and cow’s milk.

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Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

Vestnik MGTU ◽

10.21443/1560-9278-2020-23-3-205-213 ◽

2020 ◽

Vol 23 (3) ◽

pp. 205-213

Author(s):

N. V. Linovskaya ◽

E. V. Mazukabzova ◽

O. S. Rudenko ◽

T. V. Savenkova

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Whey Protein ◽

Acid Composition ◽

Raw Materials ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Milk Chocolate ◽

Biological Value

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

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Amino acid composition of pig meat in relation to live weight and sex

Czech Journal of Animal Science ◽

10.17221/3974-cjas ◽

2011 ◽

Vol 51 (No. 12) ◽

pp. 529-534 ◽

Cited By ~ 10

Author(s):

M. Okrouhlá ◽

R. Stupka ◽

J. Čítek ◽

M. Šprysl ◽

E. Kluzáková ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Water Content ◽

Acid Composition ◽

Live Weight ◽

Essential Amino Acids ◽

Probability Level ◽

Large White ◽

Pig Meat

The objective of this study was to find out the amino acid composition of pig meat in relation to live weight and sex. In total 80 (40 barrows/40 gilts) finishing pigs of the final hybrid kept in the Czech Republic [(CL × CLW) × (D × PN)] = [(Czech Landrace × Czech Large White) × (Duroc × Pietrain)] were used in this experiment. The pigs were slaughtered at the average age of 168–171 days after birth, at the average live weight of 112.2 kg. The samples of meat were taken from the musculus longissimus lumborum et thoracis (MLLT) 24 hours post mortem and subsequently subjected to the chemical analysis. As for the essential and semi-essential amino acids (EAA/SEAA), the highest content was found out in lysine, leucine and arginine. Among the nonessential amino acids (NEAA) glutamic and aspartic acid were present. The highest values of threonine (6.81%), isoleucine (6.13%), leucine (9.21%), lysine (10.54%), arginine (7.88%), serine (6.13%), glutamic acid (15.65%), glycine (6.04%) and alanine (6.25%) were found out in gilts, of valine (6.36%) and proline (5.56%) in the group of barrows with the highest live weight, i.e. 115.1 kg and more. The highest value of phenylalanine (1.34%) was measured in the group with the lowest live weight. The indirect dependence between the content of amino acids and live weight was determined only for valine in gilts. The influence of live weight was found in proline and the influence of sex as statistically significant on the probability level P  0.05 was found in lysine. The highest/lowest values of water content in barrows as well as in gilts were measured in the group of 115.1 kg and more/105.1–115 kg live weight. A decreasing tendency of the content of intramuscular fat (IMF) was recorded with the increasing live weight. The values of water content, IMF and ash content were found to be significant on the probability level P  0.05 and P  0.01. In barrows with the growth of live weight the content of crude proteins also increased. In gilts the content of crude proteins reached the point of inflexion already in the group of 105.1–115 kg live weight. In the values of crude protein content the influence of live weight was not significant. With the growth of live weight the content of ash also slightly increased.  

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Nutrition of the bacon pig. XIX. The requirement of the bacon pig for certain essential amino acids

The Journal of Agricultural Science ◽

10.1017/s0021859600031087 ◽

1958 ◽

Vol 50 (2) ◽

pp. 230-242 ◽

Cited By ~ 18

Author(s):

R. E. Evans

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Energy Supply ◽

Essential Amino Acids ◽

Food Utilization ◽

Biological Value ◽

Potential Value ◽

The Past

The addition of essential amino acids to all-vegetable diets, so as to raise the biological value of their proteins to the level of animal-protein concentrates, has often been advocated in the past by animal nutritionists. This aim was frustrated in practice since it was impossible, until recently, to secure the necessary supplies at prices that would make such additions economical. Feeding stuffs with added amino acids are now being sold commercially. This is possible following the manufacture of synthetic DL-methionine and crude L-lysine monochloride.It seemed desirable, therefore, to carry out investigations into the potential value of these amino acids to the pig feeder. This paper deals with the effect on growth, food utilization and retention of nitrogen of adding small amounts of lysine and methionine to the diet. An attempt is made to correlate the amino acid composition of the pig's diet with its rate of growth, the energy supply being adequate.

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Effect of boron on the protein and amino acid composition of wheat grain

The Journal of Agricultural Science ◽

10.1017/s0021859600043331 ◽

1984 ◽

Vol 103 (1) ◽

pp. 75-80 ◽

Cited By ~ 4

Author(s):

A. Iqtidar ◽

S. F. Rehman

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Field Experiments ◽

Essential Amino Acids ◽

Water Soluble ◽

Hot Water ◽

Wheat Protein ◽

Wheat Grain

SummaryField experiments were conducted for 2 years in Peshawar, North West Frontier Province of Pakistan, to study the effect of three levels of boron (1, 2 and 3 kg/ha) on the amino acid composition of wheat protein. The soil was clay loam, alluvial in nature, with a pH value of 7·8, and hot-water-soluble boron content of 0·58 mg/kg.Positive linear and negative quadratic effects of boron were observed on the protein and ash contents of wheat grain. Most of the essential amino acids were linearly increased with increasing supply of boron. There was a negative linear relationship of boron with all non-essential amino acids, except histidine and tyrosine.Lysine was the most deficient amino acid in wheat protein. Chemical score based on this amino acid was positively affected by boron. There was also an improvement in the amino acid profile due to boron.

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Protein composition and ruminal amino acid degradability of linseed meal

Canadian Journal of Animal Science ◽

10.4141/a00-036 ◽

2000 ◽

Vol 80 (4) ◽

pp. 745-747

Author(s):

A. F. Mustafa ◽

D. A. Christensen ◽

J. J. McKinnon

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Key Words ◽

Acid Composition ◽

Protein Composition ◽

Essential Amino Acids ◽

Canola Meal ◽

Linseed Meal ◽

Ruminal Degradability

A study was conducted to determine amino acid composition and ruminal degradability of linseed meal (LSM) relative to canola meal (CM). Linseed meal had higher (P < 0.05) arginine, isoleucine, and phenylalanine and less (P < 0.05) lysine than CM. Except for histidine, methionine, and threonine, ruminal escape values of essential amino acids were higher (P < 0.05) for LSM than CM. Key words: Linseed meal, amino acids, ruminal degradability

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Amino Acid Composition of Fishery Products (II)

Journal of the Fisheries Research Board of Canada ◽

10.1139/f47-048 ◽

1950 ◽

Vol 7d (10) ◽

pp. 563-566 ◽

Cited By ~ 5

Author(s):

Phyllis W. Ney ◽

Catherine P. Deas ◽

H. L. A. Tarr

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Chum Salmon ◽

Pink Salmon ◽

Essential Amino Acids ◽

Microbiological Assay ◽

Isoleucine Leucine ◽

Fishery Products

The essential amino acids arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, valine, tryptophane and tyrosine were determined in the following fishery products using microbiological assay technique: fish meals, stickwaters (fish solubles), condensed fish solubles, liver, commercial liver hydrolysate, frozen pink salmon viscera, chum salmon fingerlings and herring scales.

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Пищевая ценность телятины как важнейший критерий оценки мясного сырья для детского питания

Ukrainian Journal of Ecology ◽

10.15421/2018_260 ◽

2018 ◽

Vol 8 (1) ◽

pp. 637-643

Author(s):

T.L. Holubenko

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Nutritional Value ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Baby Food ◽

Black And White ◽

Balanced Diet

The aim of the research is to assess the amino acid composition of veal from different genotype bull-calves concerning the usage in baby food production. A comparative analysis of the essential amino acids content in meat of calves of black-and-white motley breed, Aberdeen Angus breed and black and white crossbreeds grown according to the traditional technology of dairy cattle breeding hasn’t showed any significant differences. However, some differences were observed for each separate amino acid. Although the difference in amino acids was 2. 9% in favor of black-and-white motley breed. According to the amino acid composition, the calves meat of Charolais breed is biologically more complete than the Aberdeen Angus calves meat of the first generation in the valine content by 7.4%, isoleucine by 45.3% (P <0.001), leucine by 15.2% (P <0.001), lysine by 7.8%, threonine and phenylalanine + tyrosine by 6.5% (P <0.05) and 7.5% (P <0.01), respectively. Amino acid content was limited by the sum of amino acids phenylalanine + tyrosine (80.2%) in purebreds and methionine + cystine (83.4%) in crossbreeds. The other amino acids content was more than 100%; it indicates a high biological and nutritional value of veal. In the first experiment, the degree of compliance with the norms of a balanced diet is 37.4-38.2%. The human body's need for such essential amino acids as valine, isoleucine, phenylalanine + tyrosine is satisfied for more than 20%; the human body's need for leucine, lysine, and threoni9ne is satisfied for more than 30%. Veal of the Charolaise young is distinguished by higher indicators. The degree of its compliance with the norms of a balanced diet is 43.8% against 37.6% in hybrid calves. It is proved that veal obtained from young animals of different breeds in ecologically clean zones has a high biological and nutritional value, it corresponds to the indices for meat raw materials for baby food in accordance with Sanitary Norms 11-63 RB98.

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