scholarly journals RESEARCH OF TECHNO-CHEMICAL CHARACTERISTICS OF GYMNOCANTHUS HERZENSTEINI

2021 ◽  
Vol 2021 (3) ◽  
pp. 150-160
Author(s):  
Alevtina Yugay ◽  
Tatyana Boitsova ◽  
Alexander Pechnikov
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Muscle Tissue ◽  
Raw Materials ◽  
Food Products ◽  
Commercial Fish ◽  
Biological Value ◽  
Study Results ◽  
By Catch ◽  
Far Eastern

The article considers the problem of the rational use of aquatic biological resources in the modern fishing process, which can be partially solved by the complex processing of hydrobionts, the by-catch being underutilized. Gobies or sculpins make about 22% of the by-catch in the catch of commercial fish species in the Far Eastern fishery basin. It is a promising fishing object, the biological value of which was studied earlier and proved in the recent studies. Despite the available reserves, gobies are not used for developing the food products or feed flour. The frequent reasons for low demand for products from such non-commercial raw materials can be: the lack of modern data on the chemical composition of the edible part, data on biological safety, methods of technological processing of raw materials and technology for obtaining food products. There are presented the study results on the size, mass and technological characteristics of Far Eastern stag-horn sculpin belonging to gobies Cottidae Gymnocanthus (Gymnocanthus Herzensteini). There is shown the relationship between the fish mass and the mass of muscle tissue, between the fish length and weight, and the fish weight and mass of the head. The yield of secondary raw materials (heads, entrails, bones, fins) has been determined. Based on the conducted chemical analysis, it was found out that Far Eastern staghorn sculpin belongs to the protein species of fish (19%) with a low lipid content (up to 2%). For the first time, the amino acid and fatty acid composition of proteins and lipids of fish muscle tissue has been investigated. It has been stated that the muscle tissue contains all essential amino acids, the rate of which is more than 100%. The objective indicators of the biological value of muscle tissue proteins were determined: the coefficients of difference between the amino acid rate, utility of amino acids, protein-water and lipid-protein coefficients were calculated. The content of macro- and micro-elements has been studied. It was inferred that the maximum permissible concentration of arsenic, cadmium, mercury and lead do not exceed the maximum permissible level.

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

Vestnik MGTU ◽  
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.

scholarly journals Use of Food Combinatorics in the Vegetable Dishes Development of the Improved Amino Acid Composition

2021 ◽  
Vol 4 (1) ◽  
pp. 56-72
Author(s):  
Mykhailo Peresichnyi ◽  
Svitlana Peresichna ◽  
Anna Sobko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Wheat Germ ◽  
Raw Materials ◽  
Soy Flour ◽  
Food Ingredients ◽  
Biological Value ◽  
Sulfur Containing

The topicality. To date, the structure of the population’s diet has significant deviations from the formula of a balanced diet in terms of protein intake, including sulfur-containing, which causes the formation of risk factors for the development alimentary and alimentary-dependent diseases. For the prevention of diseases caused by protein deficiency, it is promising to increase its content in vegetable dishes due to the integrated use of raw materials and dietary supplements of high biological value. It is advisable to use food combinatorics in the innovative technologies development for vegetable dishes of improved amino acid composition. The purpose of the study is food combinatorics of amino acid composition of potato croquettes with soy flour, wheat germ; natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in terms of content and balance of essential and substitute amino acids and the degree of their assimilation by the human body. Research methods. Physicochemical, mathematical and statistical methods of experimental data processing with the use of information technologies, methods of ion exchange liquid column chromatography and qualimetric methods have been used. Results. Research is aimed at the use of food combinatorics and scientific substantiation of the amino acid composition of potato croquettes with the use of protein vegetable and non-fish water raw materials and dietary supplements. As a result of scientific researches the food combinatorics at development of technology of vegetable dishes has been carried out, the amino acid structure has been proved and experimentally generalized, the amino acid score and balance of sulfur-containing amino acids in the complex use of potato mass with wheat germ, soy flour, natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in culinary products have been analyzed. The social effect of fuller use of vegetable, non-fish water raw materials, expansion of the range of vegetable dishes with improved amino acid composition and consumer properties of potato dishes in restaurants, preservation and protection of public health has been confirmed. Conclusions and discussions. Food combinatorics was carried out during the potato croquet technology development with the use of protein vegetable and non-fish water raw materials, which contributed to the improvement of the amino acid composition of vegetable dishes and, in particular, to the increase of their biological value.

Justification of the possibility for obtaining meat culinary products using objects of marine origin

2021 ◽  
pp. 20-25
Author(s):  
Елена Владимировна Буракова ◽  
Татьяна Ноевна Слуцкая ◽  
Екатерина Васильевна Шадрина
Keyword(s):  
Amino Acids ◽  
Muscle Tissue ◽  
Raw Materials ◽  
Biologically Active ◽  
Poultry Meat ◽  
Amino Sugars ◽  
Main Ingredient ◽  
Organoleptic Evaluation ◽  
Marine Origin ◽  
Biological Value

Обоснована возможность получения мясных кулинарных продуктов с добавлением компонентов морского происхождения (макруруса малоглазого, тепловых экстрактов из голотурий - трепанга и кукумарии). В качестве основного сырья использованы мясо индейки и курицы, баранина и говядина. Критериями для оценки данного направления в технологии служили результаты органолептического исследования образцов и показателей биологической ценности. Установлено, что рациональным количеством при производстве котлет из мяса птицы мышечной ткани макруруса малоглазого является 25 % от основного ингредиента рецептуры; биологическая ценность готового изделия при этом увеличивается почти на 20 %. Тепловые экстракты из голотурий (трепанга и кукумарии), применяемые практически вместо воды в составе рецептур котлет из говядины или баранины, способствуют повышению органолептической оценки, а также положительно влияют на биологическую ценность, которая выше, чем у контроля, почти на 18 %. Использование тепловых экстрактов из морского сырья (голотурий) приводит к обогащению продукции растворимыми коллагеновыми фрагментами (установлено по увеличению количества свободного оксипролина), биологически активными аминокислотами (глутаминовая и аспарагиновая, аланин, глицин, пролин), аминосахарами и тритерпеновыми гликозидами. The possibility of obtaining meat culinary products with the addition of components of marine origin (small-eyed macrurus, thermal extracts from holothurium-trepang and cucumaria) is justified. Turkey and chicken meat, lamb and beef are used as the main raw materials. The criteria for evaluating this direction in the technology were the results of organoleptic examination of samples and indicators of biological value. It is established that the rational amount in the production of cutlets from poultry meat of muscle tissue of small - eyed macrurus is 25 % of the main ingredient of the recipe; the biological value of the finished product increases by almost 20 %. Thermal extracts from holothurias (trepang and cucumaria), used instead of water in the recipes of beef or lamb cutlets, contributes to an increase in organoleptic evaluation, and also positively affects the biological value, which is higher than that of the control by almost 18 %. The use of thermal extracts from marine raw materials (holothurias) leads to the enrichment of products with soluble collagen fragments, biologically active amino acids (glutamic and aspartic, alanine, glycine, proline), amino sugars and triterpene glycosides.

scholarly journals Studies of the content of optical isomers of amino acids in food

Food systems ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 190-196
Author(s):  
A. S. Knyazeva ◽  
D. A. Utyanov ◽  
A. V. Kulikovskii ◽  
A. A. Kurzova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Starter Culture ◽  
Food Products ◽  
The Body ◽  
Optical Isomers ◽  
Biological Value ◽  
Industrial Processing ◽  
Wide Range ◽  
Processing And Storage

Food products undergo a wide range of chemical changes during their processing and storage. As a result of such reactions, both new chemical compounds and optical isomerization of compounds already present in the composition can be formed. The second case concerns the formation of D-enantiomers of amino acids from their L-forms. D-forms of amino acids not only have no biological value for the body, but also often have a negative effect on the human body due to the impossibility of metabolizing them and, as a consequence, their accumulation in the body. The aim of the work was to study the quantitative content of D-isomers of amino acids in milk that passed the ultra-pasteurization process and dairy products based on bacterial starter culture. The research results showed that in both cases of the considered technological methods, amino acid isomerization occurs. The highest degree of isomerization was observed in kefir samples relative to other samples. However, from the results obtained, it is not possible to estimate which amino acid is most susceptible to the racemization process, since different samples contained different D-isomers of amino acids. The smallest amount of D-isomers is found in milk that has not undergone any industrial processing. Studies have shown that technological processing of milk inevitably leads to the formation of D-isomers of amino acids, and this, in turn, at least reduces the nutritional and biological value of the product, which makes it necessary to conduct deeper studies in this direction to establish the most important factors in the process of racemization of amino acids in food products.

scholarly journals Amino acid levels in muscle tissue of eight meat cattle breeds

2017 ◽  
Vol 62 (No. 8) ◽  
pp. 339-346 ◽  
Author(s):  
J. Vopálenský ◽  
P. Suchý ◽  
E. Straková ◽  
F. Šimek ◽  
M. Macháček ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Muscle Tissue ◽  
Total Protein ◽  
Dry Matter ◽  
Tissue Samples ◽  
Biological Value ◽  
Cattle Breeds ◽  
Nitrogenous Substances ◽  
Amino Acid Levels

Ten clinically healthy bulls equal in weight were chosen from eight meat cattle breeds maintained in the same geographical conditions using the extensive grazing method. After slaughtering, muscle tissue samples were taken from the musculus longissimus and pars thoracis, and dry matter, nitrogenous substances, fat, and the levels of essential (EAAs) and non-essential (NEAAs) amino acids were determined. Significant differences were found between the monitored genotypes in the contents of dry matter, nitrogenous substances, fat, EAAs, and NEAAs (P ≤ 0.05). The highest concentrations of nitrogenous substances in muscle tissue were detected in the Limousine breed and the lowest in the Aberdeen Angus breed; the highest fat content was found in Aberdeen Angus and the lowest in Galloway. Out of the total sum of EAAs, the highest percentage in the dry matter of muscle tissue in all genotypes was found for Lys (8.8–10.4%), the lowest percentage was found for Met (2.4–2.9%). The value of Thr was approximately 4.6, Val 5.1, Ile 4.8, Leu 8.2, Phe 4.1, His 4.2, and Arg 8.0%. Significant differences (P ≤ 0.05) between the monitored breeds were found in all EAAs, except for Val and Leu. Regarding NEAAs, out of the total protein, the highest percentage was found for Glu (13.9–15.1%). Conversely, the lowest values were detected for Ser (3.8–4.1%) and Tyr (3.8–4.4%). The values of other NEAAs were approximately 9.3 for Asp, 4.0 for Ser, 5.3 for Pro, 5.5 for Gly, and 6.1% for Ala. Significant differences (P ≤ 0.05) were found between the monitored genotypes in all NEAAs except for Pro and Ala. In the dry matter of muscle tissue, out of the total protein, the sum of EAAs ranged from 50.6 (Meat Simmental) to 52.0% (Limousine), and NEAAs ranged from 48.0 (Limousine) to 49.4% (Meat Simmental). Apart from its effect on the biological value of meat, representation of individual amino acids is important to enhance its taste or smell.

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 Comparative analysis of muscle tissue amino acid composition of sturgeon breeded under natural and industrial conditions

2021 ◽  
Vol 937 (3) ◽  
pp. 032041
Author(s):  
Yulia Guseva ◽  
Alexander Korobov ◽  
Petr Tarasov ◽  
Alexey Vasilyev ◽  
Oksana Gurkina
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Muscle Tissue ◽  
Fish Farming ◽  
Quantitative Composition ◽  
Important Indicator ◽  
Biological Value ◽  
Volgograd Reservoir ◽  
Natural Temperature ◽  
The Difference

Abstract The article presents comparative data on the chemical and amino acid analysis of the muscle tissue of sturgeons of the natural ichthyofauna of the Volgograd reservoir and those grown in a cage farm in the natural temperature regime of the 4th zone of fish farming in the Russian Federation using balanced feeding. The results obtained indicate the saturation of the muscle tissue of sturgeons consuming artificial feed with amino acids. The difference in nutrition is reflected in the biological value of meat. An important indicator of the biological value of a product is the qualitative and quantitative composition of muscle tissue amino acids. The natural nutrition of the Volgograd Reservoir does not fully satisfy the sturgeon’s need for protein nutrition. Industrial methods of cultivation make it possible to optimally organize biologically complete feeding of fish, which contributes to the maximum manifestation of their genetic potential and production of functional products.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

scholarly journals Optimization of food compositions according to the ideal protein profile

Food systems ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 4-11
Author(s):  
S. V. Zverev ◽  
V. I. Karpov ◽  
M. A. Nikitina
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Raw Materials ◽  
Protein Profile ◽  
Protein A ◽  
Sum Of Squares ◽  
Reference Protein ◽  
Ideal Protein ◽  
Amino Acid Score

The paper emphasizes the importance of not only the quantitative but also qualitative composition of protein in nutrition. The authors propose protein classification into three main groups according to the concept of reference (ideal) protein. A mathematical model is examined to solve the task of rational mixture production upon the given profile of reference protein. Two variants of the criterion for formation of optimal composition are described. One of them presents the classical sum of squares of the residual for essential amino acid scores and 1. The second also presents the sum of squares of the residual for essential amino acid scores and 1 but with regard to only those amino acids, which scores are less than 1. The minima of these criteria at the set of variants for the content of ingredients are taken as targeted functions. The algorithm and the program of calculation were realized in the program environment Builder C++ 6.0. The macro flowchart of the algorithm is presented and detailed description of each block is given. The program interface before and after the start of the calculation module is shown. The main windows and interpretation of the presented data are described. An example of realization of the proposed mathematical apparatus when calculating a food model composition is given. Plant components (white kidney beans, flax, peanut, grit “Poltavskaya», dry red carrot) were used as an object of the research. Most plant proteins were incomplete. It is possible to regulate the chemical composition including correction of a protein profile by combination of plant raw materials. Analysis of alternative variants demonstrated that minimum essential amino acid score in the first composition was 0.79 (by the first criterion), in the second 1.0 (by the second criterion); the reference protein proportion in the mixture was 10.8 and 13.5, respectively, according to the first and second criterion. The comparative results by other quality indicators for protein in the mixture are also presented: the coefficient of amino acid score difference (CAASD), biological value (BV), coefficient of utility, essential amino acids index (IEAA).

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