scholarly journals EXPANSION OF FISH PASTES ASSORTMENT BY RATIONAL USE OF SECONDARY RAW MATERIAL OF FAR EASTERN FISH

2019 ◽  
pp. 141-149 ◽  
Author(s):  
Larisa Borisovna Guseva ◽  
Nadezhda Leonidovna Kornienko
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Raw Material ◽  
Economic Stability ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Production Activity ◽  
Saffron Cod ◽  
Far Eastern

Expanding the range of finished products by introducing into the process of underused fish species and secondary raw materials formed during their cutting is now a priority objective of production activity of fish processing enterprises, which ensures their economic stability. The multivariance of the directions of range expanding determines the purpose of the paper: studying feasibility of expanding the range of baked fish pastes of saffron cod and rudd by introducing caviar and milt of these fish into the recipe of the finished product. Experimental studies have been performed showing the effect of caviar and milt on the organoleptic properties and biological value of baked fish pastes. The results of experimental studies have proved the significant effect of the type of fish raw material on the quality of the finished product. It has been established experimentally that the developed recipe for baked fish pastes with saffron cod caviar and milt (chopped muscle tissue - 60%, oil - 20%, water - 15%, gonads - 5%) provides developing high organoleptic properties, as well as increasing biological value compared with the basic recipe without milt and caviar. It has been shown that as a result of introducing rudd caviar and milt into the recipes of pies the organoleptic properties of the finished product decrease to the level unacceptable for the consumer, but the biological value of the finished product from this fish increases compared to the baseline. The comparative coefficient of innovation indicates the feasibility of the developed technology since the following effects have been noted: expansion of the range of finished products; increase in the volume of raw materials intended for food purposes; increase in the rate of innovation from 35.5 (basic recipe) to 41.9 (saffron cod paste with milt) and 45.3 (saffron cod paste with caviar).

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

scholarly journals DEVELOPMENT OF TECHNOLOGY OF BAKED DIET PATES MADE FROM FAR EASTERN FISH

2018 ◽  
pp. 126-134
Author(s):  
Nadezhda Leonidovna Kornienko ◽  
Larisa Borisovna Guseva
Keyword(s):  
Vegetable Oil ◽  
Raw Materials ◽  
New Technology ◽  
General Purpose ◽  
Cooking Time ◽  
Raw Material ◽  
Technological Parameters ◽  
Organoleptic Properties ◽  
Saffron Cod ◽  
Far Eastern

Technology of baked diet pates from Far Eastern fishes was developed in the laboratories of the Institute of Food Production of the FSBEI HE "Dalrybvtuz". The purpose of the work was to develop the technology of dietary baked fish pates, providing an expansion of the assortment of finished products and rational use of secondary fish raw material of saffron cod and rudd. The new technology provides substituting vegetable oil by fish broths from secondary raw materials in the recipe for baked general-purpose fish pates made of saffron cod and rudd. Functional and technological properties of broths were studied depending on the duty of water (from 0.5 to 2.0) with a continuous cooking time of 60 minutes. The influence of the duty of water and the duration of broth cooking on their organoleptic properties was studied. It is established that the increase in duty of water from 0.5 to 1.0-1.5 is accompanied by a decrease in the content of dry matter in the broth, curves of kinematic viscosity and surface tension of broths have a similar dynamics, which indicates a direct-proportional relationship between the colloid properties of broths and the content in them of dry substances. It is shown that the duration of cooking has a priority over the duty of water effect on the organoleptic properties of fish broths. As a result of the research, the optimal technological parameters for the production of baked dietary pates were established: duty of water - 0.5 (for saffron cod) and 1.5 (for reddish); the broth cooking time is 60 minutes; temperature during cooking broth 100°C; mass fraction of broth in the formulation of the finished product 35%, vegetable oil 0%. In the course of study of the quality of pastes made using the developed technology it was stated that the calorie content of diet pates is lower than that of general pates by 57.2% for saffron cod and 64.9% for rudd; while maintaining a high level of organoleptic properties and relative biological value of finished products in relation to the basic version - general pates.

scholarly journals Technology for preserves of milt of commercial fish from Far Eastern region

2014 ◽  
Vol 176 (1) ◽  
pp. 304-316
Author(s):  
Elena V. Fedoseeva
Keyword(s):  
Raw Materials ◽  
Far East ◽  
Raw Material ◽  
Eastern Region ◽  
Far East Of Russia ◽  
Organoleptic Properties ◽  
Commercial Fish ◽  
Biological Value ◽  
The Far East ◽  
Far Eastern

Technology of milt preserve is developed for marine fish caught in the Far East of Russia. The milt is a perspective raw material possessing high food and biological value. Its ability for preserving is determined, indicators of preserving and organoleptic properties of finished product are investigated. The presented technology expands food assortment and provides rational utilization of fish raw materials.

scholarly journals Research into special technological effects for formation of wear resistant coatings using mineral raw materials of the far eastern region

2018 ◽  
Vol 56 ◽  
pp. 03027
Author(s):  
Viktor Makienko ◽  
Igor Romanov ◽  
Pavel Sokolov ◽  
Alexander Atenyaev ◽  
Dmitry Pervakov
Keyword(s):  
Mechanical Properties ◽  
Raw Materials ◽  
Experimental Studies ◽  
Eastern Region ◽  
Mineral Raw Materials ◽  
Wear Resistant Coatings ◽  
Thermal Fields ◽  
Additional Influence ◽  
Far Eastern

The results of the study of the possibility of using additional technological influence in the formation of doped coatings are presented. The distribution of thermal fields has been calculated, which makes it possible to estimate and predict the influence of additional influence on the formation of the coating in a simplified manner. Experimental studies have shown that additional technological influence promotes mixing of the melt, leading to an increase in the transition of alloying elements, as well as an increase in the mechanical properties and quality of the weld metal.

scholarly journals Use of topinambur in technology of flour products

2021 ◽  
Vol 23 (95) ◽  
pp. 13-19
Author(s):  
G. Р. Khomych ◽  
N. I. Tkach ◽  
Y. G. Nakonechna ◽  
O. V. Nesterenko ◽  
N. M. Prior
Keyword(s):  
Wheat Flour ◽  
Polyphenol Oxidase ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Raw Material ◽  
Partial Replacement ◽  
Biological Value ◽  
Health And Disease ◽  
Partial Inactivation

The article considers the use of Jerusalem artichoke processing products in technology flour yeast products. In terms of productivity, Jerusalem artichokes significantly exceed potatoes, sugar beets, corn and other crops of intensive type, but grow it on small area mainly for fodder purposes. Recently, in the food industry is observed reorientation to the production of products with new qualities, aimed at improving the situation health and disease prevention. Jerusalem artichoke is a unique raw material that can increase the biological value of finished products. Useful properties of Jerusalem artichoke are used to strengthen the immune system, reduce the risk of heart attack and stroke, eliminate salt deposits in the joints, in the therapeutic diet for diabetes. However, its limited use in the processing industry is due to the rapid enzymatic darkening of Jerusalem artichoke tubers during processing. Given the specific properties of Jerusalem artichoke, it is advisable to investigate the enzymatic darkening of Jerusalem artichoke tubers during processing by determining the activity of the enzyme polyphenol oxidase and the use of Jerusalem artichoke puree in the technology of yeast dough. Analysis of tubers and Jerusalem artichoke puree was performed by organoleptic and physicochemical indicators. The quality of finished products was controlled by organoleptic, physicochemical and structural and mechanical indicators, among which special attention was paid to indicators acidity, humidity, porosity, shape stability. The activity of the enzyme in whole and crushed Jerusalem artichoke tubers and its effect on the activity of the enzyme pre-blanching in water for 10 minutes It is determined that when blanching is a partial inactivation of the enzyme polyphenol oxidase, which prevents darkening of raw materials during grinding. The effect of adding Jerusalem artichoke puree in the amount of 10, 15 and 20 % was studied on gluten of wheat flour. The partial replacement of wheat flour in mashed Jerusalem artichoke leads not only to a decrease in the amount of gluten, but also to a change in its quality. The gluten becomes more elastic, the extensibility decreases, and with the addition of 20 % puree gluten is torn. It is determined that the duration of fermentation of dough samples varies depending on the amount introduced Jerusalem artichoke puree. With increasing percentage of Jerusalem artichoke puree in the dough recipe, the duration of dough fermentation is reduced by 6.25…8.75 %. The addition of puree had a positive effect Jerusalem artichoke to increase the yield of the finished product by 5.20…26.34 %. Research of the main quality indicators of experimental samples confirm that according to the set of indicators, the optimal sample is 10 % of Jerusalem artichoke puree, which makes it possible to recommend it for the production of yeast bakery products of high biological value.

scholarly journals KINETICS OF GRINDING OF VEGETABLE RAW MATERIALS DURING ELECTRIC DISCHARGE EXTRACTION

2021 ◽  
Vol 64 (6) ◽  
pp. 76-82
Author(s):  
Valery T. Kazub ◽  
Maria K. Kosheleva ◽  
Stanislav P. Rudobashta
Keyword(s):  
Electric Discharge ◽  
Raw Materials ◽  
Experimental Studies ◽  
Perforated Plate ◽  
Raw Material ◽  
Optimal Size ◽  
Filtration Time ◽  
Extraction Chamber ◽  
Kinetics Of

The influence of the degree of grinding of the particles of growing raw materials during electric discharge extraction on the quality of the obtained extracts was studied. Each discharge during electro-discharge extraction contributes to the grinding of a part of the raw material, which is confirmed by granulometric analysis. The particle size of the raw material should be controlled, since excessive grinding of the extracts results in cloudy, difficult to clarify and poorly filtered. The design of the extraction chamber is proposed, in which the grounded electrode is made in the form of a perforated plate, called a false bottom, with the optimal size of the holes and their density, which eliminates the over-grinding of the raw material particles, which leads to the production of turbid and difficult-to-filter extracts. Since the extraction of raw materials is carried out at a certain ratio of solid-liquid phases, the volume of the chamber from the sieve to the bottom does not significantly affect the kinetics of the extraction process itself, since it is intended for collecting the smallest particles of processed raw materials, the mass of which does not exceed 15-16% of the loaded mass of raw materials. The device of the extraction chamber, due to the high turbulence and intensive mixing of the suspension under the action of cavitation and shock waves initiated by the discharge in the liquid, allows you to remove small particles of raw materials less than 1 mm in size from the working area of the chamber. The results of the study show that the extraction of target components from various raw materials using a chamber with a false bottom can significantly reduce the content of the smallest particles of raw materials in the extract. It facilitates the filtration of the extract, reduces the filtration time, significantly reduces the likelihood of turbidity of the solution due to suspension, which improves the quality of the extract. Experimental studies of the developed electric discharge chamber with a false bottom, conducted with various types of plant raw materials, confirm the effectiveness of extraction in the chamber of the proposed design.

scholarly journals COMPLEX PROCESSING OF JERUSALEM ARTICHOKE INTO FUNCTIONAL PRODUCTS

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
I. Bilenka ◽  
N. Lazarenko ◽  
О. Zolovska ◽  
N. Dzyuba
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Mass Fraction ◽  
Raw Materials ◽  
Experimental Studies ◽  
Jerusalem Artichoke ◽  
Food Products ◽  
Raw Material ◽  
Integrated Processing

. The paper presents an analysis of literary sources, which shows the importance of expanding the range of functional products and the relevance of developing technology for the integrated processing of Jerusalem artichoke tubers. For experimental studies used standardized techniques. Using the Ishikawa diagram, the most significant causal relationships of the main factors that influence the quality of healthy food products prepared on the basis of the Jerusalem artichoke are identified. Studies of the amino acid composition of tubers and limiting amino acid established. The main raw material is tested for the content of heavy metals and nitrates. The possibility of excluding the “cleaning” technological operation was experimentally substantiated and confirmed by microbiological studies. We have studied the effect of microwave processing at different processing modes to reduce the microbiological contamination of raw materials. Technologies have been developed for the processing of topinambur into candied peel and fermented products. In the technology of candied peel, to reduce the mass fraction of sugar in the finished product, which is used for sprinkling, a mixture of fructose and pectin was used. Drying was carried out to achieve in the finished candied mass fraction of moisture 14%. The parameters of the Jerusalem artichoke fermentation process were established: temperature - 20 ° С, duration 10 days, the amount of the added starter was 1% of the mass of the prepared raw material. Lactic acid bacteria Lactobacillus plantarum strain AH 11/16 were used as the starter. Fermentation was carried out before the accumulation of titratable acids 0.8 ... 0.9%, in terms of lactic acid. A flow chart of the integrated processing of Jerusalem artichoke tubers into functional food products is presented. A tasting of the developed samples was carried out, which showed high organoleptic indicators of the quality of the finished product. The developed technologies have been tested in restaurant facilities.

scholarly journals TRENDS OF PROCESSED PRODUCTS OF SQUID

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
Zhenkun Cui ◽  
Tatiana Manoli ◽  
Tatiana Nikitchina ◽  
Haizhen Mo
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Healthy Food ◽  
Raw Material ◽  
Material Base ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Low Temperature Preparation ◽  
Wide Range ◽  
Processed Products

Currently, technologies that allow to preserve the native properties of raw materials in the finished product as much as possible thanks to the soft modes of technological processes deserve special attention. An important condition for obtaining healthy food products is the availability of a raw material base and technical means of extracting aquatic biological resources. The article shows that in China, a healthy lifestyle and the consumption of healthy food products are gaining popularity. China is a country that demonstrates absolute dominance in the production of shellfish, both aquaculture and in squid fishing. Despite this, there is a shortage of healthy food products in the domestic food market in China due to the uneven distribution of aquatic bioresources. The main type of processed shellfish are squids, which are traditionally very popular in China. In addition to frozen processed squid and other primary processed products, the main products from squid are minced squid, sliced squid and chopped squid, as well as various types of canned food. The article shows the high nutritional and biological value of squid, which is provided by high-grade proteins and essential polyunsaturated fatty acids. But when processing squids, a number of problems arise associated with the deterioration of organoleptic properties and a decrease in the biological value of the finished product. This article is a review and reveals a number of issues related to the features of the fractional composition of muscle tissue proteins of various raw materials. Also analyzed the changes in the physico-chemical parameters of proteins in a wide range of temperature effects. The article presents a promising type of technological processing, which allows to eliminate certain disadvantages of traditional technologies such as hard, dry consistency, weight loss of the finished product, as well as the loss of valuable extractive substances that provide organoleptic properties of food products. Such technologies with minimal impact on the technological properties of the finished product include SousVide technology. SousVide is a technology of low-temperature preparation of food products in a vacuum, which allows reliable monitoring of sensory performance and microbiological safety of products with strict observance of technological regulations.

Mathematical fundamentals of the method of identification of metal inclusions in raw materials with automatic determination of their coordinates

2021 ◽  
Vol 103 (3) ◽  
pp. 23-32
Author(s):  
Leonid Zamikhovskyi ◽  
Ivan Levitskyi ◽  
Mykola Nykolaychuk ◽  
Yuriy Striletskyi
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Conveyor Belt ◽  
Raw Material ◽  
Automatic Determination ◽  
Actual Problem ◽  
Theoretical Substantiation ◽  
Excitation Coil

The article deals with the actual problem of theoretical substantiation of the method of identification (diagnosis) of metal inclusions (hereinafter referred to as metal inclusions) in bulk raw materials under the conditions of a conveyor belt. The presence of metal inclusions in the raw material transported by the conveyor belt can lead to both emergencies and deterioration in the quality of the output product. The identification method provides for diagnosing the presence of metal inclusions, determining its dimensions, type of metal and coordinates relative to the cross-section of the conveyor belt. The results of theoretical and experimental studies of the method for identifying metal inclusions based on a scanning signal and an additional excitation coil are considered. A mathematical model has been developed for determining the position of metal inclusions on a conveyor belt relative to a line perpendicular to the axis between two excitation coils, including two trajectories for determining coordinates for three excitation coils and two receiving coils.

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

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