scholarly journals Investigation of chemical composition, biological value and safety of walleye pollock Theragra chalcogramma from Peter the Great Bay

2015 ◽  
Vol 180 (1) ◽  
pp. 310-319
Author(s):  
Natalia M. Kupina ◽  
Alexander N. Bashtovoy ◽  
Konstantin G. Pavel
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Muscle Tissue ◽  
Peter The Great Bay ◽  
Walleye Pollock ◽  
Theragra Chalcogramma ◽  
Internal Organs ◽  
Biological Value ◽  
Peter The Great

Data on chemical composition, biological value and safety are presented for muscle tissue and internal organs of walleye pollock Theragra chalcogramma caught in Peter the Great Bay (Japan Sea). The meat of рollock in any biological state has high protein content (15.5-16.8 %), low fat content (0.5-0.6 %), and low energy value (66-72 kcal./kg). The viscera of feeding pollock have in 25.0 % higher content of fat and in 3.5 % lower content of protein in compare with the spawning fish. Proteins in the pollock meat have more essential amino acids than a reference FAO/WHO protein and contain biologically active taurine and anserine, as well; the content of proteinogenic amino acids, taurine and anserine does not change in the process of storage. Lipids of the pollock viscera contain 37 % of polyunsaturated fatty acids, and 67.0 % of them are DHA (22:5) and EPA (20:50); content of these fatty acids in the lipids of pollock meat is even higher: 50 % and 86 %, respectively. The pollock caught at the coast of Primorye is safe by content of toxic elements and pesticides in its muscle tissue and internal organs.

Amino acids content and basic chemical composition of roe deer (Capreolus capreolus L.) meat

2012 ◽  
Vol 15 (4) ◽  
pp. 645-649 ◽  
Author(s):  
D. Cygan-Szczegielniak ◽  
B. Janicki
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Glutamic Acid ◽  
Muscle Tissue ◽  
Roe Deer ◽  
Capreolus Capreolus ◽  
Biological Value ◽  
Endogenous Amino Acids ◽  
Males And Females ◽  
Standard Protein

Abstract The aim of this study was to determine the chemical composition of roe deer meat considering the animals’ sex and age and to estimate the content of amino acids in the meat from two selected groups of the animals, i.e. 2-3-year-old males and females. A further goal was to assess the biological value of proteins as compared to the FAO standard. The study has revealed that in proteins from the roe deer muscle tissue the content of exogenous amino acids (in g/100g) is higher by 20-30% on average comparing to the level of amino acids, in the FAO/WHO (1973) standard protein. Among the endogenous amino acids, the highest (in g/100 g of protein) and the lowest concentrations were found for glutamic acid and proline, respectively. The research has also shown that roe deer meat possesses a high content of protein and a relatively low content of fat.

scholarly journals Features of feeding for pacific herring Clupea pallasii, walleye pollock Theragra chalcogramma, and arabesque greenling Pleurogrammus azonus in Peter the Great Bay (Japan Sea) in summer season

2014 ◽  
Vol 176 (1) ◽  
pp. 189-200
Author(s):  
Olga I. Pushchina ◽  
Sergey F. Solomatov ◽  
Boris M. Borisov
Keyword(s):  
Peter The Great Bay ◽  
Food Competition ◽  
Walleye Pollock ◽  
Theragra Chalcogramma ◽  
Pacific Herring ◽  
Clupea Pallasii ◽  
Peter The Great ◽  
Great Bay ◽  
Pleurogrammus Azonus ◽  
Arabesque Greenling

Qualitative and quantitative indices of feeding and competitive relationships are investigated for pacific herring Clupea pallasii , walleye pollock Theragra chalcogramma , and arabesque greenling Pleurogrammus azonus on the data of bottom trawl surveys conducted over the shelf and upper continental slope of Peter the Great Bay in June-September of 2002-2009. Daily rations of these species in summer are estimated as 4.5, 3.0 and 4.3 % of body weight on average, respectively. The diet depends on their bathymetric distribution and structure of prey: generally, the portion of plankton and nektobenthos reflects the species ability to dwell beyond the bottom and changes from 66.9 and 32.1 % for herring and 45.2 and 46.9 % for pollock to 30.2 and 31.8 % for greenling. The rest of the greenling diet is presented by benthic invertebrates (24.8 %) and nekton (13.2 %). Mysids are the main common diet component for all three species, their portion in the herring and pollock diets is extremely high in Peter the Great Bay comparing with other habitats of these species, obviously because of high abundance of mysid shrimps and low concentrations of large-sized zooplankton (particularly euphausiids) in the Bay. Role of the considered species in demersal ichthyocenosis of Peter the Great Bay is not high enough for food competition between them, taking into account their active seasonal migrations and low stocks of herring and pollock in recent times.

scholarly journals PERUBAHAN KOMPOSISI KIMIA KIJING LOKAL (Pilsbryoconcha exilis) SEGAR DAN KUKUS

Marinade ◽  
2020 ◽  
Vol 3 (02) ◽  
pp. 148-159
Author(s):  
Nurjanah Nurjanah ◽  
Agoes M. Jacoeb ◽  
Taufik Hidayat
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Research Method ◽  
Mineral Content ◽  
Local Community ◽  
Saturated Fatty Acids ◽  
Amino Acid Content ◽  
Cholesterol Content ◽  
Low Cholesterol

Local mussel is a type of shellfish which is rich in minerals, fatty acids and essential amino acids and has a low cholesterol content. The local gravestone is currently only used as food by the local community which is processed by steaming. This study aims to determine the chemistry of the local gravestone. The research method used was morphometric, proximate analysis, amino acids using HPLC, fatty acids using GC, and minerals using AAS. The proximate results showed that the air and fat content decreased, while the ash, protein, and carbohydrate content increased due to the steaming process. Saturated fatty acids in local mussels tend to rise after steaming, except for palmitic which has decreased, while unsaturated fatty acids have decreased after steaming. Protein The salt-soluble content of local mussel is higher in air-soluble protein. The highest amino acid content is glutamic acid. The highest macro mineral content in local mussel meat is calcium 5,808.85 ppm, and the highest is sodium at 51.46 ppm, while the highest micro mineral is iron at 445.06 ppm, and the best is copper at 0.16 ppm . Generally, the chemical composition of local mussels on average decreased after the steaming process.

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.

INVESTIGATION OF THE CHEMICAL COMPOSITION OF PEA GRAIN PROCESSING PRODUCTS FOR THE ENRICHMENT OF FLOUR PASTRY PRODUCTS

2021 ◽  
Author(s):  
Д.Ю. БОЛГОВА ◽  
Н.А. ТАРАСЕНКО ◽  
И.А. ЧУМАК
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Essential Amino Acids ◽  
Protein Concentrate ◽  
Pea Protein ◽  
Biological Value ◽  
Grain Processing ◽  
Confectionery Products ◽  
The Many ◽  
Starch Fraction

Одним из многочисленных способов обогащения мучных кондитерских изделий является введение в их рецептуру натуральных ингредиентов растительного происхождения. Особый интерес для кондитерской отрасли представляет зерно гороха, богатое белком. Исследован химический состав продуктов переработки зерна гороха – концентрата горохового белка и крахмальной фракции зерна гороха. Оценена возможность их использования для обогащения мучных кондитерских изделий. Установлено, что концентрат горохового белка содержит 53–55% протеина, незаменимые аминокислоты, поэтому обладает высокой биологической ценностью. Перевариваемость аминокислот горохового белка составляет 94%. Крахмальная фракция зерна гороха содержит 62–70% крахмала. Продукты переработки зерна гороха имеют низкий гликемический индекс. Использование продуктов переработки зерна гороха позволит повысить пищевую и биологическую ценность мучных кондитерских изделий за счет увеличения содержания белка, незаменимых аминокислот, минеральных веществ и резистентного к перевариванию крахмала. One of the many ways to enrich flour confectionery products is the introduction of natural ingredients of plant origin into their formulation. Of particular interest for the pastry industry is pea grain, rich in protein. The chemical composition of pea grain processing products – pea protein concentrate and the starch fraction of pea grain has been studied. The possibility of their use for enriching flour pastry products is estimated. It was found that the pea protein concentrate contains 53–55% protein, essential amino acids, so it has a high biological value. The digestibility of amino acids of pea protein is 94%. The starch fraction of pea grain contains 62–70% starch. Pea grain processing products have a low glycemic index. The use of peagrain processing products will increase the nutritional and biological value of flour pastry products by increasing the content of protein, essential amino acids, minerals and starch resistant to digestion.

scholarly journals Chemical composition, physical and chemical properties and biological value of turkey muscle and adipose tissues using biogenic stimulants

2019 ◽  
pp. 63-68
Author(s):  
Vladimir Anikeevich Pogodaev ◽  
Irina Mukhamedovna Kardanova ◽  
Maiya Muratovna Aslanukova ◽  
Lev Ivanovich Konkov
Keyword(s):  
Chemical Composition ◽  
Muscle Tissue ◽  
Protein Quality ◽  
Live Weight ◽  
Control Group ◽  
Physiological Salt Solution ◽  
Fatty Tissue ◽  
Biological Value ◽  
Physical And Chemical ◽  
Experimental Group

The effectiveness of the biogenic stimulants action based on the larvae of the SITR bees drone brood and adult individuals of the ST drones on the chemical composition, physical and chemical, commodity technological properties, nutritional and biological value of the muscle and fatty tissues in young turkeys is studied. The turkey-poults of the 1st group received injections of a physiological salt solution, and the 2nd and 3rd experimental groups, respectively, of the SITR and ST biological stimulants, three times at the age of 1, 7 and 14 days at a dose of 0.1 ml per 50 g of live weight. It was established that in the middle sample of the muscle tissue in turkeys of the 2nd and 3rd experimental groups there were less water and more dry matter and protein. Biogenic stimulants contributed to the synthesis of muscle tissue in turkeys of the 2nd and 3rd experimental groups, in which contained 1.79 (B>0.999) and 1.31 (B>0.99) absolute % more protein and 0.32 and 0.23 absolute % less fat than in the control group. In the muscle tissue of turkeys stimulated with biogenic preparations, there were more tryptophan by 1.63 and 0.84 mg% and by 0.92 and 0.54 mg% less hydroxyproline than in turkeys at the same age of the control group. The protein-quality index of muscle tissue was higher in turkeys of the 2nd and 3rd experimental groups by 3.08 and 1.72% than in the control. The first place in the overall assessment of meat and broth quality was taken by the turkeys from the 2nd experimental group; the second place was taken by the turkeys of the third experimental group. Their superiority over the control group was 0.151 and 0.109 points, respectively. The fatty tissue of turkeys in all experimental groups has good quality and high digestibility indices. It has in its composition a large amount of polyunsaturated fatty acids; this indicates its high biological value.

scholarly journals Ingredient modification to improve nutrition of Indonesian Koya made of nile and soy as a source of protein

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 314-324
Author(s):  
R.B.K. Anandito ◽  
Kawiji ◽  
L. Purnamayati ◽  
L.L. Maghfira
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Sensory Evaluation ◽  
Nile Tilapia ◽  
Protein Composition ◽  
Essential Amino Acids ◽  
High Protein ◽  
Soy Flour ◽  
Protein Sources

Koya is an Indonesian food often used as a seasoning topping. Koya is made from prawn crackers and fried onions. It is popular and can be used as an alternative to improve human nutrition, primarily to fulfill the protein needs in children. One of the high-protein sources is the Nile tilapia which is easily cultured in Indonesia. Tilapia can be combined with soy, a high protein local food. The aim of this study was to determine the characteristics of Koya made from Tilapia and combined with either soy or fermented soy (tempeh). Koya was made from a combination of the main ingredients, such as Nile tilapia -soy flour (NS) and Nile tilapia-tempeh flour (NT) with a ratio of tilapia: soy flour/tempeh flour 40:60, 50:50, and 60:40, respectively. Each Koya was tested for its chemical composition and sensory evaluation. The results indicated that the combination of Nile tilapia-soy flour and Nile tilapia-tempeh had a significant effect on the chemical and sensory characteristics. With the higher concentration of tilapia; the moisture, ash, and protein composition increased, but the fat content decreases. Koya with 60% of tilapia either combined with 40% soy (NS3) or 40% tempeh (NT3), was the most preferred by panelists. Koya NS3 contained moisture, ash, fat, protein, and carbohydrates of 13.06%, 5.15%, 19.59%, 54.19%, and 21.50%; respectively while NT3 of 13.32%, 3.89%, 19.28%, 48.72%, and 28.06%; respectively. Koya NS3 and NT3 contained linoleic and linolenic fatty acids and higher essential and non-essential amino acids than commercial Koya.

scholarly journals Comparative experience of the influence of the introduction of an antibiotic and some natural amino acids into the diet consisting of natural ecological components on the zootechnical indicators of black-and-white calves

2021 ◽  
Vol 937 (3) ◽  
pp. 032001
Author(s):  
Matvey Orlov ◽  
Vladimir Zaycev
Keyword(s):  
Amino Acids ◽  
Weight Gain ◽  
Chemical Composition ◽  
Daily Weight Gain ◽  
Average Daily Weight Gain ◽  
Internal Organs ◽  
Black And White ◽  
Calcium Phosphorus ◽  
Natural Amino Acids

Abstract This paper shows the results of introducing the amino acids lysine concentrate and d1 - methionine, as well as the antibiotic Bacitracin, into the calves [[CHECK_SINGLEQUOT_ENT]] diet. Experimentally, the effect of meat components on the average daily weight gain; the digestibility of nutrients received from the feed; the average daily use of nitrogen, calcium, phosphorus and sulfur; the yield of meat after slaughter; the weight of internal organs and the chemical composition of meat.

scholarly journals Chemical Composition, Antioxidant and Antihyperglycemic Activities of the Wild Lactarius deliciosus from China

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1357 ◽  
Author(s):  
Zhou Xu ◽  
Liang Fu ◽  
Shiling Feng ◽  
Ming Yuan ◽  
Yan Huang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aqueous Extracts ◽  
Wild Mushroom ◽  
Lactarius Deliciosus ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

The wild mushroom Lactarius deliciosus from China was studied for the first time to obtain information about its chemical composition, antioxidant, and antihyperglycemic activities. Nutritional value, dietary fiber, fatty acids, metal elements, free sugars, free amino acids, organic acids, flavor 5′-nucleotides, and volatile aroma compounds were determined. Potential antioxidant and antihyperglycemic activities were also tested by investigating 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals scavenging activities, ferric ion reducing activity, as well as α-amylase and α-glucosidase inhibitory activities using ethanol and aqueous extracts. The results showed that L. deliciosus was a good wild mushroom with high protein, carbohydrate, and dietary fiber contents, while low in fat and calorie, extensive unsaturated fatty acids contents, with negligible health risks about harmful metal elements. Twenty kinds of free amino acids were detected with a total content 3389.45 mg per 100 g dw. Flavor 5′-nucleotides including 5′-CMP, 5′-UMP, 5′-IMP, and 5′-AMP were 929.85, 45.21, 311.75, and 14.49 mg per 100 g dw, respectively. Mannitol (7825.00 mg per 100 g dw) was the main free sugar, and quininic acid (729.84 mg per 100 g dw) was the main organic acid. Twenty-five kinds of volatile aroma compounds were identified, acids (84.23%) were the most abundant compounds based on content, while aldehydes (15 of 25) were the most abundant compounds based on variety. In addition, both ethanol and aqueous extracts from L. deliciosus exhibited excellent antioxidant activity. While in antihyperglycemic activity tests, only ethanol extracts showed inhibitory effects on α-amylase and α-glucosidase.

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