THE INFLUENCE OF THE COMPLEX FEED CONCENTRATE «TETRA-BIO» ON THE QUALITY, SAFETY, NUTRITIONAL VALUE, CULINARY AND TECHNOLOGICAL PROPERTIES OF PORK

2021 ◽  
Author(s):  
А.В. СВЕРДЛИЧЕНКО ◽  
А.С. БОРОДИХИН ◽  
Е.П. ВИКТОРОВА
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Nutritional Value ◽  
Toxic Elements ◽  
Control Sample ◽  
Experimental Sample ◽  
Technological Properties ◽  
Diet Control ◽  
Animal Feeding ◽  
Meat Samples

Исследовано влияние комплексного кормового концентрата «Тетра-Био» на качество, безопасность, пищевую ценность, кулинарные и технологические свойства свинины. Объекты исследования – образцы мяса, полученные после убоя свиней двух групп. В период доращивания и откорма 1-я группа получала основной рацион (контрольная), 2-я группа дополнительно к основному рациону получала «Тетра-Био» (опытная). Установлено, что контрольный и опытный образцы свинины относятся к I категории, классу экстра и соответствуют требованиям ГОСТ 31476–2012. Выявлено, что содержание токсичных элементов в опытном образце свинины значительно ниже, чем в контрольном, – свинца, кадмия и ртути в 2 раза, мышьяка в 2,5 раза, пестицидов в 2 раза. В опытном образце свинины содержание белка выше на 5,5%, чем в контрольном, а содержание влаги ниже на 3,7%. Установлено, что, в отличие от контрольного образца, в котором витамины А и Е отсутствуют, в опытном образце содержание указанных витаминов составляет 0,13 и 0,33 мг/100 г соответственно. Применение в рационе кормления животных «Тетра-Био» обеспечивает высокую безопасность мяса, повышенное содержание белка в мясе, пониженное – влаги и жира, увеличение содержания макроэлементов калия и фосфора и микроэлемента железа, накопление витаминов А и Е и улучшение кулинарных и технологических свойств свинины. The influence of the complex feed concentrate «Tetra-Bio» on the quality, safety, nutritional value, culinary and technological properties of pork was studied. The objects of the study are meat samples obtained after slaughter of pigs of two groups. During the period of rearing and fattening, the 1st group of pigs received the main diet (control), the 2nd group received «Tetra-Bio» in addition to the main diet (experimental). It is established that the control and experimental samples of pork belong to the I category, to the extra class and meet the requirements of GOST 31476–2012. It was found that the content of toxic elements and pesticides in the experimental sample of pork is significantly lower than in the control: the content of lead, cadmium and mercury is 2 times, arsenic is 2,5 times, pesticides are 2 times. In the experimental sample of pork, the protein content is higher by 5,5% than in the control, and the moisture content is lower by 3,7%. It was found that, in contrast to the control sample, in which vitamins A and E are absent, in the experimental sample of pork, the content of vitamins A and E is 0,13 and 0,33 mg/100 g, respectively. Application in animal feeding integrated feed concentrate «Tetra-Bio» ensures high safety of meat, the increase in meat protein, decrease of water and fat, the increase in the content of macronutrients potassium and phosphorus and trace element iron, the accumulation of vitamins A and E, as well as improvement culinary and technological properties of pork.

INFLUENCE OF THE RATIO OF WHEAT GRAIN AND HEMP SEEDS IN THE GRIND MIXTURE ON THE CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF WHEAT-HEMP FLOUR

2021 ◽  
Author(s):  
Р.Х. КАНДРОКОВ ◽  
С.Е. ТЕРЕНТЬЕВ ◽  
Н.В. ЛАБУТИНА ◽  
М.Ш. БЕГЕУЛОВ ◽  
И.Г. БЕЛЯВСКАЯ ◽  
...  
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Cannabis Sativa ◽  
Control Sample ◽  
Chemical Properties ◽  
Weighted Average ◽  
Fat Content ◽  
Wheat Grain ◽  
Physico Chemical

В России наблюдается повышенный интерес к продуктам питания, включающим нетрадиционное сырье. Спрос на продукты с добавкой семян конопли (Cannabis sativa L.) обусловлен их питательной ценностью и низкой аллергенностью. Исследованы химические и физико-химические показатели пшенично-конопляной муки, полученной из помольной смеси зерна яровой пшеницы сорта Радмира и семян конопли сорта Сурская в соотношении соответственно 95 : 5, 92,5 : 7,5 и 90 : 10%. В качестве контрольного образца была пшеничная мука без добавок. Размол помольных пшенично-конопляных смесей различного соотношения и зерна пшеницы проводили на мельницах лабораторного помола (МЛП-4) с нарезными (драные системы) и микрошероховатыми вальцами (размольные системы). Исследование химических и физико-химических свойств образцов пшенично-конопляной и пшеничной муки проводили на инфракрасном анализаторе SpectraStar 2500 XL. Установлено, что добавление семян конопли в помольную смесь существенно снижает выход пшенично-конопляной муки по сравнению с выходом пшеничной муки (при добавке 5–7,5% семян конопли выход снижается на 4,3–4,4%, а при добавке 10% семян конопли – на 10,6%), однако повышается содержание жира и белка во всех потоках пшенично-конопляной муки, полученной как с драных, так и с размольных систем. По сравнению с содержанием жира и белка в муке из зерна пшеницы, составившим 1,12 и 11,57% соответственно, при добавлении 5% семян конопли в помольную пшенично-конопляную зерновую смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 3,76%, а содержание белка – 12,74%, при добавлении 7,5% конопли в помольную смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 4,35%, а белка – 12,7%, при добавлении 10% конопли в помольную смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 4,97%, а содержание белка – 12,4%. Повышение содержания жира и белка в пшенично-конопляной муке будет способствовать повышению пищевой ценности хлебобулочного изделия из нее. Increased interest in food products, including non-traditional raw materials, is observe among the population of Russia. The demand for products with the addition of hemp seeds (Cannabis sativa L.) is due to their nutritional value and low allergenicity. Chemical and physico-chemical parameters of wheat-hemp flour obtained from a grind mixture of Radmira spring wheat grain and Surskaya hemp seeds in the ratio: 95 : 5, 92,5 : 7,5 and 90 : 10%, respectively, were investigated. Wheat flour without additives was use as a control sample. Grinding of grind wheat-hemp mixtures of various ratios and wheat grains was carried out in laboratory grind mills with rifled (torn systems) and micro-roughened rollers (grinding systems). The study of chemical and physico-chemical properties of wheat-hemp and wheat flour samples was carried out on the SpectraStar 2500 XL infrared analyzer. It was found that the addition of hemp seeds to the grind mixture significantly reduces the yield of wheat-hemp flour compared with the yield of wheat flour (with the addition of 5–7,5% of hemp seeds, the yield decreases by 4,3–4.4%, and with the addition of 10% of hemp seeds – by 10,6%), however increases the fat and protein content in all streams of wheat-hemp flour obtained from both torn and grinding systems. Compared with the fat and protein content in wheat flour, which amounted to 1,12 and 11,57% respectively, when adding 5% hemp to the wheat-hemp grain mixture, the weighted average fat content in wheat-hemp flour was 3,76%, and the protein content was 12,74%, when adding 7,5% hemp to the grind mixture, the weighted average fat content in wheat-hemp flour was 4,35%, and protein – 12,7%, and when adding 10% the weighted average fat content in wheat-hemp flour in the grind mixture was 4,97%, and the protein content was 12,4%. An increase in the fat and protein content in wheat and hemp flour will contribute to an increase in the nutritional value of a bakery product made from it.

scholarly journals Analysis of Nutritional Composition in 23 Kinds of Edible Fungi

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Qiannan Yu ◽  
Meijuan Guo ◽  
Bin Zhang ◽  
Hao Wu ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dietary Fiber ◽  
Nutritional Value ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Ash Content ◽  
National Standard ◽  
Edible Fungi ◽  
Standard Methods

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

scholarly journals Proximate composition of two puffer fish species, Leiodon cutcutia and Dichotomyctere fluviatilis of Bangladesh

2019 ◽  
Vol 8 (1) ◽  
pp. 25-33
Author(s):  
Ishtiak Ahmed Chowdhury ◽  
Md Rakibul Hasan ◽  
Suraiya Parveen ◽  
Shuvra Kanti Dey ◽  
Md Baki Billah
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fish Species ◽  
Lipid Content ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Nutritional Composition ◽  
Ash Content ◽  
The Body ◽  
Puffer Fish

Protein, lipid, ash and moisture content in the body muscles of two commonly available puffer fish species in Bangladesh (Leiodon cutcutia and Dichtomyctere fluviatilis) have been analysed from January 2018 to June, 2018. The puffer fish species were collected from different habitats i.e., Leiodon cutcutia from freshwater and Dichtomyctere fluviatilis from estuarine water. The percentage of the proximate composition varied in different months in both the species. In Leiodon cutcutia, moisture content fluctuated from 79.32% to 87.61% with an average of 83.75%; protein content from 6.35% to 13.31% with an average of 9.49%; lipid content from 1.57% to 2.32% with an average of 1.92% and ash content from 2.30% to 3.27% with an average of 2.84%. In Dichotomyctere fluviatilis, moisture content fluctuated from 73.77% to 84.18% with an average of 77.49%; protein content from 10.03% to 19.77% with an average of 16.80%; lipid content from 0.92% to 1.71% with an average of 1.32% and ash content from 2.77% to 3.34% with an average of 3.05%. The comparative evaluation of the nutritional value of the studied fish species revealed that the puffer fish from estuarine environment might contain higher amount of nutrients. Thus, proper utilization of this species towards sustainable management, nutritional composition and biosecurity issues will lead to achieve sustainable blue economy. Jahangirnagar University J. Biol. Sci. 8(1): 25-33, 2019 (June)

scholarly journals Innovation Utilization of Tofu Waste Into Flour With The Addition of Sodium Metabisulfit As Antibrowning

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Nailul Hidayat ◽  
Rita Sunartaty ◽  
Salfauqi Nurman ◽  
Irmayanti Irmayanti ◽  
Sholihati Sholihati
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Manufacturing Process ◽  
Immersion Time ◽  
Nutritional Value ◽  
Animal Feed ◽  
Ash Content ◽  
Soy Sauce ◽  
Sodium Metabisulfite ◽  
Bleaching Process

<pre>Tofu waste has a high nutritional value because in the manufacturing process, not all protein content can be extracted. At present the use of tofu waste is used as a manufacture of gusts, crackers, soy sauce and animal feed. Even though 100 grams of tofu waste still has a carbohydrate content of 11.07%, 4.71% protein, 1.94% fat and 0.8% ash. Tofu waste can be processed into flour by passing the bleaching process using sodium metabisulfite. The purpose of this study is to find out the making the flour  from tofu waste using sodium metabisulfite as anti browning. This research was carried out using factorial Randomized Complete Design (RAL) with variations in the concentration of sodium metabisulfite namely 0, 100,300 and 500 ppm and immersion duration of 30, 45, and 60 minutes. In this study, the best treatment was produced by soaking sodium p-metulfulfite 500 ppm with 60 minutes immersion time producing tofu flour with moisture content 9.43%, ash content 2.17%, organoleptic test aroma 3.87 (likes) color (4, 03) like it.</pre>

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

2019 ◽  
Vol 25 (7) ◽  
pp. 618-629 ◽  
Author(s):  
Sabina Karp ◽  
Jarosław Wyrwisz ◽  
Marcin Andrzej Kurek ◽  
Agnieszka Wierzbicka
Keyword(s):  
Dietary Fibre ◽  
Nutritional Value ◽  
Complex Analysis ◽  
Control Sample ◽  
Sensory Properties ◽  
Gluten Free ◽  
Technological Properties ◽  
Corn Flour ◽  
Baked Products ◽  
Total Dietary Fibre

The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory properties was conducted, where texture and rheological aspects were the most important. An analysis of the correlation between rheological and physical properties was also conducted. Corn and rice cakes differed, but the results showed the increase of β-glucan, total dietary fibre, springiness, cohesiveness, storage (G′) and loss (G″) modulus and the decrease of firmness and lightness. Improvement of porosity and volume was also noticed. Significant correlation was observed among G′, G″, specific volume and texture components. Accelerated texture changes were noticed after 24 h of storage. To sum up, it is justified to incorporate oat fibre into gluten-free baked products, both to increase nutritional value and improve cake structure.

scholarly journals Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

2016 ◽  
Vol 34 (No. 6) ◽  
pp. 534-540 ◽  
Author(s):  
S. Beikzadeh ◽  
S.H. Peighardoust ◽  
M. Beikzadeh ◽  
M. Asghari Javar-Abadi ◽  
A. Homayouni-Rad
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Protein Content ◽  
Water Activity ◽  
Apparent Density ◽  
Elevated Level ◽  
Control Sample ◽  
Sponge Cake ◽  
Overall Acceptability ◽  
Psyllium Husk

The effects of various levels of psyllium husk on the properties of dietary prebiotic sponge cakes was evaluated. The control sample showed the lowest specific gravity and apparent density, as well as the highest volume. During the increase of husk percentage, the cake water activity and protein content increased but then they decreased. In comparison with the control, an increase in moisture content and a decrease in symmetry were observed when the husk was added. The softest and the hardest samples were those which contained 7.5 and 15% of husk, respectively. With the addition of husk, the crumb became darker, more reddish, and less yellowish. An elevated level of ash and total fibre was observed in samples with 15% of husk. The overall acceptability of the samples with husk was closer to the property of the control.

scholarly journals Using of Dried Fruits and Wheat Gluten in the Production of Bread

2020 ◽  
Vol 9 (3) ◽  
pp. 63-66 ◽  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Nutritional Value ◽  
Wheat Gluten ◽  
Dried Fruits ◽  
Functional Bread ◽  
Development Technology ◽  
Functional Purpose

This article describes the development technology and nutritional value of functional bread with the addition of wheat gluten and dried fruits. The use of these ingredients allows to improve the quality of the finished product by increasing the protein content (9.0 g/100 g), fiber (7.0 g/100 g), enrichment with minerals (2.5 g/100 g) and to ensure the prophylactic orientation and functional purpose of the product. The moisture content in fruit bread does not exceed 43%, acidity varies from 3.5 to 4.0, bread porosity is not less than 68%.

scholarly journals Variation of some meat quality indices in ectoparasite polyparasitized and antiparasitic treated hens

2021 ◽  
Author(s):  
Maria Zamornea ◽  
◽  
Dumitru Erhan ◽  
Stefan Rusu ◽  
Oleg Chihai ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Meat Quality ◽  
Protein Level ◽  
Dermanyssus Gallinae ◽  
Quality Indices ◽  
Chemical Preparation ◽  
Moisture Index ◽  
Meat Samples

As a result of the conducted research it was established, that the meat quality of hens polyparasitized with malophages (Cuclotogaster heterographus, Eomenacanthus stramineus, Goniocotes gallinae, Goniocotes maculatus, Goniodes dissimilis, Lipeurus caponis, Menopon gallinae, Menacanthus cornutus, Menacanthus pallidulus) fleas (Ceratophylus gallinae, C. hirundinis) and mites (Dermanyssus gallinae, D. hirundinis), then treated with Ectostop T5%, Ectostop P5%, showed a protein content of 20.5±0.20%, a pH of 5.3±0.12 and a moisture content of 65.4±0.21%, these indices reaching the level of the non-infested batch (control). The protein level is low in the meat samples of batch II (untreated infested), constituting 16.22±0.03%, and in batch VII treated with Ivomec chemical preparation 17.02±0.87%. The meat moisture index is characterized by a greater difference for batch II and VII constituting 74.52±0.18% and 70.1±0.05% respectively. The pH assessed in untreated infested and Ivomec-treated hens is alkaline, which will lead to decreased keeping capacity.

scholarly journals PERSPECTIVES OF USING chickpea flour AS PART OF THE FISH FARCE MANUFACTURING TECHNOLOGY

2019 ◽  
pp. 30-35
Author(s):  
L. D. Petrova ◽  
B. D. Bogdanov
Keyword(s):  
Nutritional Value ◽  
Control Sample ◽  
Technological Properties ◽  
Water Binding ◽  
Chickpea Flour ◽  
Capacity Loss ◽  
Loss Of Mass ◽  
The Impact ◽  
Fish Industry ◽  
Better Than

This paper provides the results of study of using chickpea flour to manufacture Alaska Pollock farce with increased water content (over 80 %). We studied chemical composition, as well as functional and technological properties of chickpea flour, which demonstrate its usefulness as a water-binding, water-retaining and structure-forming additive to manufacture Alaska Pollock farce. We explored the impact of chickpea flour on functional and technological properties of Alaska Pollock farce, in particular, on its water-retaining capacity, loss of mass by finished products during heat treatment and organoleptic parameters of finished products. Based on the research conducted, we found the optimal concentration for adding chickpea flour into the fish farce, which is 10.0 % to the total raw mass input. Analysis of the results shows that as to nutritional value, Alaska Pollock farce with added chickpea flour is better than the control sample, due to increased level of protein, lipids, carbohydrates, and mineral substances. Based on the data obtained, we find it perspective to manufacture Alaska Pollock farce with added chickpea flour of 10.0 % to the total raw mass input, so that to improve its functional and technological properties, as well as nutritional value, and increase the ratio of using domestically produced vegetable additives by the fish industry.

scholarly journals Chemical properties of dadih from Tanjung Bonai Regency, Tanah Datar District, West Sumatera, Indonesia

2021 ◽  
Vol 888 (1) ◽  
pp. 012051
Author(s):  
S N Aritonang ◽  
E Roza ◽  
Yetmaneli ◽  
A Sandra
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Research Method ◽  
Nutritional Value ◽  
Room Temperature ◽  
Chemical Properties ◽  
Buffalo Milk ◽  
Banana Leaves ◽  
Descriptive Method

Abstract Dadih derive from buffalo milk which is put into a bamboo tube and covered with banana leaves or plastic and then fermented at room temperature for 1-2 days until it forms lumps. This study aims to determine the nutritional value content (protein, fat, moisture content, pH and acidity). The research method is descriptive method and laboratory analysis. The sample used as material for this research is dadih from 5 farmers in Tajung Bonai Regency, Tanah Datar Regency. The results showed that the protein content for Dadihs ranged from 5.08-7.08%, fat content 5.57-8.09%, water content 72.38-78.74%, pH 4.4-4.9 and acidity 1.26-1.51%. From this research, it is concluded that the Tanjung Bonai Dadih has good nutritional value.

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