scholarly journals Prebiotic «Lactulose Premium» as a Promising Functional Additive in Minced Fish

Food Industry ◽  
2020 ◽  
Vol 5 (3) ◽  
pp. 25-34
Author(s):  
Natalya Yartseva ◽  
Natalia Dolganova ◽  
Igor Aleksanian ◽  
Albert Nugmanov
Keyword(s):  
Raw Materials ◽  
Protein Complexes ◽  
Low Cost ◽  
Silver Carp ◽  
Meat Product ◽  
Fish Farms ◽  
Fish Fillet ◽  
Fish Products ◽  
Minced Fish ◽  
Minced Meat

The diet balancing includes various approaches, including a way to expand the culinary products range from minced fish raw materials. To a certain extent, the indispensability and specific value of fish and other aquatic organisms, especially in children’s diets, lies in their therapeutic, prophylactic and dietary orientation, which is caused, first of all, by the balance of their chemical composition (complete protein complexes). Today, fish farms of our country grow carp, crucian, grass carp, white and spotted silver carp, garfish, pike perch, European, African and canal catfish and other types of freshwater fish. Many farms obtain modern workshops for the manufacture of semi-finished fish products: fish fillet, minced meat and other products after shock freezing in vacuum packaging. Considering the protein complexes lack in food and excessive consumption of animal lipids, scientists design recipes of frozen fish-growing composition with functional properties based on fish and vegetable raw materials. This product (for example, in the form of minced meat) becomes in demand at present due to the nutritional value, taste, physiological influence and low cost. All of the above leads to the advisability of obtaining minced fish with the addition of functional powder ingredients, for example, the “Lactulose Premium” prebiotic powder mixture, which includes a valuable component that is not present in fish raw materials, which makes fish products a functional ground minced meat product while maintaining consumer properties of this type of product. Thus, the technologies development for the production of functional minced fish semi-finished product with prebiotic properties and fish culinary dishes based on them is a relevant and promising direction of the food industry development.

FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MINCED FISH WITH THE ADDITION OF VEGETABLE AND CEREAL RAW MATERIALS

2020 ◽  
Author(s):  
С.В. ЗОЛОТОКОПОВА ◽  
Г.И. КАСЬЯНОВ ◽  
А.В. ЗОЛОТОКОПОВ ◽  
Е.Ю. ЛЕБЕДЕВА
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Technological Properties ◽  
Fish Fillet ◽  
Water Binding ◽  
White Cabbage ◽  
Minced Fish ◽  
Fish Mince ◽  
Minced Meat ◽  
Water Holding

Разработаны рецептуры раборастительного многокомпонентного фарша на основе тиляпии красной с овощным и крупяным сырьем. Овощи – кабачок, свеклу, морковь, лук репчатый, капусту белокочанную пропускали через мясорубку вместе с рыбным филе. Крупы – овсяную, кукурузную, рисовую, киноа предварительно измельчали до 0,5–1,0 мм и смешивали с фаршем. Определены массовая доля влаги, влагосвязывающая (ВСС) и влагоудерживающая способности (ВУС) рыбного фарша с крупами и овощами. Снижение количества крупяных добавок с 10 до 20% понизило ВСС и ВУС рыборастительного фарша на 1,5 и 0,9–1,7% соответственно. Установлено незначительное увеличение массовой доли влаги в рыбном фарше при добавлении овощей, %: лука на 1,9; кабачка – 1,6; чайота – 1,5; капусты – 1,4; моркови – 1,2; свеклы – 0,9. Установлено увеличение ВСС рыбного фарша, %: при добавлении лука на 2,7; кабачка – 2,2; чайота – 2,1; свеклы – 1,5; моркови – 0,4. При добавлении капусты ВСС фарша уменьшилась на 0,5%. При увеличении количества добавок с 10 до 20% количество влаги и ВСС фарша увеличились на 0,7–1,0% и 0,5–1,6% соответственно. Установлено значительное увеличение ВУС фарша, %: при добавлении кабачка на 20,4; капусты – 20,3; моркови – 19,4; свеклы – 18,6; лука – 16,8, способствующее повышению сочности готового продукта. Рекомендовано для улучшения функциональных и потребительских свойств рыборастительных котлет вносить в рыбный фарш до 40% овощей и до 10% измельченной крупы. Recipes of fish multicomponent minced meat based on red tilapia with vegetable and cereals have been developed. Vegetables – zucchini, beets, carrots, onions, white cabbage were passed through a meat grinder along with fish fillet. Cereals – oatmeal, corn, rice, quinoa were previously crushed in a blender to 0,5–1,0 mm and were mixing with minced fish. The mass fraction of moisture, water-binding and water-holding ability (WBA and WHA) of minced fish with cereals and vegetables were determined. Reducing the amount of cereal additives from 10 to 20% reduced the WBA and WHA of fish minced meat by 1,5 and 0,9–1,7%, respectively. Installed a slight increase in the mass fraction of moisture in the minced fish when adding the vegetables, %: on 1,9 onions; zucchini – 1,6; chayot – 1,5; cabbage – 1,4; carrots – 1,2; beet – 0,9. Determined the increase in WBA of fish mince, %: when you add Luke 2.7; zucchini – 2,2; chayot – 2,1; beet – 1,5; carrots – 0,4. When you add cabbage WBA decreased by 0,5%. With an increase in the amount of additives from 10 to 20%, the amount of moisture and WBA of minced fish increased by 0,7–1,0% and 0,5–1,6%, respectively. A significant increase the WHA of fish mince, % was found: when adding zucchini by 20,4; cabbage – 20,3; carrots – 19,4; beets – 18,6; onions – 16,8, which contributes to the juiciness of the finished product. It is recommended to add up to 40% of vegetables and up to 10% of crushed cereals to fish mince to improve the functional and consumer properties of fish-growing cutlets.

Development of technology and recipes for combined minced fish with food additives

Fisheries ◽  
2021 ◽  
Vol 2021 (4) ◽  
pp. 98-105
Author(s):  
Anna Vasyukova ◽  
Taronik Tonapetyn ◽  
Dmitry Tikhonov ◽  
Tamara Sharova ◽  
V. Kulakov
Keyword(s):  
Dietary Supplements ◽  
Raw Materials ◽  
Food Additives ◽  
Wheat Bread ◽  
Fish Products ◽  
Complex Additive ◽  
Organoleptic Characteristics ◽  
Oil Extract ◽  
Minced Fish ◽  
Vegetable Raw Materials

The purpose of scientific research is to develop technologies and recipes for minced fish products with dietary supplements. The objects of research, when obtaining the recipe and technology of model minced fish, were: pollock, cod, wheat bread made from premium flour, and the dietary supplements introduced were oil extract of dried mushrooms, juniper oil extract, coriander oil extract and a complex additive "Moby Lux Universal". Vegetable oil extracts were used as a plasticizing component and additional raw materials containing flavoring substances. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of vegetable raw materials and "Moby-lux Universal" are rich in minerals and vitamins, dietary fibers, proteins, polyunsaturated fatty acids.

scholarly journals Influence additions on the structure of the free fares

2020 ◽  
Vol 82 (1) ◽  
pp. 129-133
Author(s):  
A. T. Vasyukova ◽  
D. A. Tikhonov ◽  
T. A. Tonapetyan ◽  
G. J. Boyko
Keyword(s):  
Dietary Supplements ◽  
Functional Properties ◽  
Raw Materials ◽  
Wheat Bread ◽  
Plant Materials ◽  
Biological Value ◽  
Microbiological Methods ◽  
Oil Extract ◽  
Minced Fish ◽  
Minced Meat

The basic information about the functional properties of combined fish minced meat, developed on the basis of a combination of animal and vegetable products in a specialized product. Food products with functional properties are timely, and their development is relevant. The purpose of research is the development of technology and formulations of minced fish products with dietary supplements. The objects of study in the development of the recipe and technology of model minced fish were: pollock, cod; wheat bread from premium flour, oil extract of dried mushrooms, juniper oil extract, coriander oil extract and Moby Lux Universal as a dietary supplement. As a plasticizing additive and flavoring substances used oil extracts of plant materials. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of plant materials and Mobi-Lux Universal are rich in minerals and vitamins, dietary fiber, protein, polyunsaturated fatty acids. The rare chemical composition of the presented additives helps to improve the taste and increase the nutritional and biological value of combined fish culinary products. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. Mathematical processing of the research results was carried out using the Curve Expert Ver software package. 1.34. New taste qualities of fish steam cutlets have been developed, both with the addition of dietary supplements, such as dried mushroom extract, coriander extract and Moby Lux Universal, and without addition (control). It was found that even with short-term storage in all samples and control, the pH of the medium decreases in the range 1.31 – 1.36%. The obtained water-holding ability (WCS) of fish minced meat is in the range: for cutlets 74.3–77.2%; steaks 75.4 – 79.3%; raw minced meat – 72.2%. The most adjusted amino acid composition of steam cutlets with Moby-Lux Universal. Unconventional gamma obtained in cutlets and steaks with extract of dried mushrooms, coriander extract.

Identification of Mislabeling Some Meat Products Sold on the Iran Market Using PCR-RFLP

2020 ◽  
Vol 16 (2) ◽  
pp. 170-175
Author(s):  
Maryam Farshidi ◽  
Reza Mohammadi ◽  
Mohammad Reza Sehatkhah ◽  
Behzad Ebrahimi
Keyword(s):  
Low Cost ◽  
Meat Product ◽  
Meat Products ◽  
Chicken Meat ◽  
Market Survey ◽  
Food Fraud ◽  
Market Values ◽  
Pcr Rflp ◽  
Minced Meat

Background: Mislabeling of meat products due to their high market values is a food fraud, which can result in economic deception. Currently, a little information on mislabeling is available in Iran. Therefore, the aim of this study was to carry out a market survey on a variety of meat products sold in Iran to investigate mislabeling. Methods: A total of 31 meat product samples were purchased from local retailers including supermarkets and local butchers. These samples included salami (n = 6), hamburger (n = 15) and minced meat (n = 10). Labels claimed that the products only contained beef. DNA was extracted from samples and tested using PCR-RFLP for the presence of chicken traces. Results: Of the 31 meat products, 23 included mislabeling, which substituted low-cost chicken for costly beef. Results showed that six of six salami (100%), nine of 15 hamburger (60%) and eight of ten minced meat (80%) contained chicken meat not listed in ingredient labels. Conclusion: Overall, results from the current study greatly warn consumers on potential economic deception occurring in meat products in Iran. This study helps meat industries to address potentially fraudulent activities and improve sanitary techniques during meat processes.

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

Bamboo Waste-based Bio-composite Substance: An application for Low-cost Construction Materials

2020 ◽  
Vol 4 (1) ◽  
pp. 41-48
Author(s):  
Teodoro Astorga Amatosa ◽  
Michael E. Loretero
Keyword(s):  
Composite Materials ◽  
Sea Water ◽  
Raw Materials ◽  
Low Cost ◽  
Construction Materials ◽  
Single Layer ◽  
High Strength ◽  
Green Technology ◽  
Experimental Medium ◽  
Natural Treatment

Bamboo is a lightweight and high-strength raw materials that encouraged researchers to investigate and explore, especially in the field of biocomposite and declared as one of the green-technology on the environment as fully accountable as eco-products. This research was to assess the technical feasibility of making single-layer experimental Medium-Density Particleboard panels from the bamboo waste of a three-year-old (Dendrocalamus asper). Waste materials were performed to produce composite materials using epoxy resin (C21H25C105) from a natural treatment by soaking with an average of pH 7.6 level of sea-water. Three different types of MDP produced, i.e., bamboo waste strip MDP (SMDP), bamboo waste chips MDP (CMDP) and bamboo waste mixed strip-chips MDP (MMDP) by following the same process. The experimental panels tested for their physical-mechanical properties according to the procedures defined by ASTM D1037-12. Conclusively, even the present study shows properties of MDP with higher and comparable to other composite materials; further research must be given better attention as potential substitute to be used as hardwood materials, especially in the production, design, and construction usage.

Use of vegetable raw materials in the production of products from minced meat

Vsyo o myase ◽  
2018 ◽  
pp. 16-19
Author(s):  
V.V. Bronnikova ◽  
◽  
O.P. Proshina ◽  
A.N. Ivankin ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Vegetable Raw Materials ◽  
Minced Meat

Low-Cost Raw Materials Synthesized Na 2.9375PS 3.9375Cl 0.0625 Solid Electrolyte

2019 ◽  
Author(s):  
Yu Wang ◽  
Nachuan Yang ◽  
Yi Shuai ◽  
Yunpeng Zhang ◽  
Kanghua Chen
Keyword(s):  
Solid Electrolyte ◽  
Raw Materials ◽  
Low Cost

scholarly journals Design of Low-Cost and High-Strength Titanium Alloys Using Pseudo-Spinodal Mechanism through Diffusion Couple Technology and CALPHAD

Materials ◽  
2021 ◽  
Vol 14 (11) ◽  
pp. 2910
Author(s):  
Chaoyi Ding ◽  
Chun Liu ◽  
Ligang Zhang ◽  
Di Wu ◽  
Libin Liu
Keyword(s):  
Diffusion Couple ◽  
Titanium Alloys ◽  
High Throughput ◽  
Volume Fraction ◽  
Raw Materials ◽  
Low Cost ◽  
High Strength ◽  
High Yield ◽  
Α Phase ◽  
Cr System

The high cost of development and raw materials have been obstacles to the widespread use of titanium alloys. In the present study, the high-throughput experimental method of diffusion couple combined with CALPHAD calculation was used to design and prepare the low-cost and high-strength Ti-Al-Cr system titanium alloy. The results showed that ultra-fine α phase was obtained in Ti-6Al-10.9Cr alloy designed through the pseudo-spinodal mechanism, and it has a high yield strength of 1437 ± 7 MPa. Furthermore, application of the 3D strength model of Ti-6Al-xCr alloy showed that the strength of the alloy depended on the volume fraction and thickness of the α phase. The large number of α/β interfaces produced by ultra-fine α phase greatly improved the strength of the alloy but limited its ductility. Thus, we have demonstrated that the pseudo-spinodal mechanism combined with high-throughput diffusion couple technology and CALPHAD was an efficient method to design low-cost and high-strength titanium alloys.

scholarly journals Molecular design revitalizes the low-cost PTV-polymer for highly efficient organic solar cells

2021 ◽  
Author(s):  
Junzhen Ren ◽  
Pengqing Bi ◽  
Jianqi Zhang ◽  
Jiao Liu ◽  
Jingwen Wang ◽  
...  
Keyword(s):  
Solar Cells ◽  
Organic Solar Cells ◽  
High Performance ◽  
Molecular Design ◽  
Raw Materials ◽  
Low Cost ◽  
Stable Conformation ◽  
Chemical Structures ◽  
Aggregation Effect ◽  
Industrialization Process

Abstract Developing photovoltaic materials with simple chemical structures and easy synthesis still remains a major challenge in the industrialization process of organic solar cells (OSCs). Herein, an ester substituted poly(thiophene vinylene) derivative, PTVT-T, was designed and synthesized in very few steps by adopting commercially available raw materials. The ester groups on the thiophene units enable PTVT-T to have a planar and stable conformation. Moreover, PTVT-T presents a wide absorption band and strong aggregation effect in solution, which are the key characteristics needed to realize high performance in non-fullerene-acceptor (NFA)-based OSCs. We then prepared OSCs by blending PTVT-T with three representative fullerene- and NF-based acceptors, PC71BM, IT-4F and BTP-eC9. It was found that PTVT-T can work well with all the acceptors, showing great potential to match new emerging NFAs. Particularly, a remarkable power conversion efficiency of 16.20% is achieved in a PTVT-T:BTP-eC9-based device, which is the highest value among the counterparts based on PTV derivatives. This work demonstrates that PTVT-T shows great potential for the future commercialization of OSCs.

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