Influence of biochemical properties of raw materials on quality change of low-salted fish products

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
A Ivaniuta ◽  
◽  
A Menchynska ◽  
O Ochkolyas ◽  
Zh Cui ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Muscle Tissue ◽  
Mass Fraction ◽  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Experimental Studies ◽  
Biochemical Properties ◽  
Quality Change ◽  
Fish Products ◽  
Salted Fish

The article defines the influence of biochemical properties of raw materials on the quality change of low-salted fish products packed in conditions of a modified medium. The main reasons for the quality deterioration of low-salted fish products are described. Possible directions for increasing the stability of low-salt fish products during storage are given. The level of activity of tissue proteolytic enzymes is one of the main factors that characterizes the maturation rate of salted fish, and the mass fraction of fat can determine the degree of influence of carbon dioxide on muscle tissue during storage. Accordingly, the results of the examination of the initial fish raw materials, namely the mass fraction of fat and enzymatic activity of muscle tissue, are highlighted. We found that fish raw materials had significant differences in both the mass fraction of fat and the activity of enzymes. The results of the investigation of physicochemical parameters in salted fish products packed in conditions of a modified medium are highlighted. The initial composition of the gas mixture: 40% carbon dioxide with 60% dinitrogen. High barrier packages were used for packaging. The results of experimental studies have shown that in terms of changes in qualitative indicators, the packaging of salted fish in conditions of a modified medium is the most effective for products from low-fat raw materials with low total acidity and activity of proteolytic enzymes.

scholarly journals Formation of consumer properties of salted fish products of the South of Russia as a trend of increasing state food security

2020 ◽  
pp. 84-90
Author(s):  
N. V. Chibich ◽  
E. E. Ivanova
Keyword(s):  
Muscle Tissue ◽  
Fish Species ◽  
Consumer Preferences ◽  
Silver Carp ◽  
The South ◽  
Fish Products ◽  
Salted Fish ◽  
Color System ◽  
Food Dyes

The aim of the research is to develop the requirements for the consumer properties of salted fish products from fish of the South of Russia based on an analysis of consumer preferences obtained as a result of a sociological survey and determining the possibility of adjusting the color of salted fish products in accordance with the developed requirements. The objectives of the study are: development of requirements for the consumer properties of salted fish products from the fish of the South of Russia based on the analysis of consumer preferences obtained as a result of a sociological survey; selection of food colors for processing salted fish; determination of color characteristics (color formula) of salted fish colored with food dyes using the RGB color system using the FastColorPick computer program. The objects of the study are fish from the South of Russia: pilengas (Mugil so-iuy Basilewsky), silver carp (Hypophtalmichtys molitrix Val.), Common carp (Caprinus carpio), golgfish (Carassius auratus gibelio). As a result of the studies, it has been found that consumers prefer the color of salted fish products, which is similar to the color of the muscle tissue of salmonids. In order to obtain the desired color of salted fish products from the South of Russia, it is possible to color them with food dyes. An effect similar in color to that of salmon fish species has been obtained by staining the muscle tissue of the studied fish species with a 0,3% solution of E160c wig dye and 0,1% solution of neolin DR dye. As a result of treating fish with a solution of E120 carmine dye, a shade is formed that is not characteristic of the natural color of salmon fish.

scholarly journals JUSTIFICATION OF THE INNOVATIVE METHOD OF PRELIMINARY PROCESSING OF FISH RAW MATERIALS

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
N. Kushnyrenko ◽  
A. Palamarchuk ◽  
S. Patyukov
Keyword(s):  
Heat Treatment ◽  
Hydrochloric Acid ◽  
Muscle Tissue ◽  
Mass Fraction ◽  
Raw Materials ◽  
Binding Capacity ◽  
Silver Carp ◽  
Technological Parameters ◽  
Innovative Method ◽  
Canned Fish

The scientific article presents experimental data on the possibility of modification of the generally accepted traditional technology of pre-heat treatment of freshwater fish raw materials in the production of canned fish by developing an innovative method - dehydration with hydrochloric acid. Technological and rheological features of the muscle tissue of the object of study - silver carp, which is the most important object of aquaculture and commercial fish farming in Ukraine and in many other countries, require the use of pre-heat treatment. This technique is required to remove moisture from muscle tissue by denaturing sarcoplasmic proteins when the temperature rises above 95 C. Due to the high specific heat of fish muscle tissue, heat treatment is energy intensive and, consequently, not cost effective. In connection with the above promising direction of modification of preliminary heat treatment of raw materials of the fish industry in the production of canned fish should be the development and implementation of a new innovative energy-saving method of processing semi-finished products in the design of modern fish processing enterprises. The paper presents data on the effect of hydrochloric acid on the properties of muscle tissue of silver carp. This directional regulation of the moisture holding capacity in the direction of its reduction is possible by shifting the pH to the isoelectric point of muscle tissue proteins. The influence of such technological parameters as mass fraction of hydrochloric acid in the treatment solution, hydromodule (solution: raw material), temperature and duration of the process on the change of active acidity of muscle tissue of fish raw materials, and, accordingly, moisture binding capacity was established. Accordingly, the following technological parameters of the process were determined: mass fraction of hydrochloric acid - 0.1%, processing temperature 20–25°С, hydraulic module - 1:10, processing duration - 30 minutes. The introduction of the developed technological parameters of the innovative method of pre-treatment creates conditions in which the active acidity of muscle tissue is as close as possible to the isoelectric point of most fish proteins, which in turn provides minimum values of moisture binding capacity. Based on the obtained data, a technological method of pre-processing of fish raw materials in the production of canned fish has been developed, the use of which allows to completely eliminate energy-intensive thermal operation from the technological cycle, and accordingly significantly increase economic efficiency

INFLUENCE OF FOOD ACIDS ON THE CONSUMER PROPERTIES SALTY FISH PRODUCTS MADE FROM FISH OF THE SOUTH OF RUSSIA

2021 ◽  
Author(s):  
Е.Е. Иванова ◽  
Н.В. Чибич ◽  
И.А. Сыромятников
Keyword(s):  
Muscle Tissue ◽  
Ph Value ◽  
Consumer Preferences ◽  
Silver Carp ◽  
Fish Muscle ◽  
The South ◽  
Fish Products ◽  
Salted Fish ◽  
Influence Of Food ◽  
Effect Of Food

Потребительские свойства готовой соленой рыбы характеризует наличие вкуса, аромата, консистенции созревшей и годной к употреблению продукции. Рыбы юга России относятся к слабосозревающим видам рыб. Производство соленой рыбной продукции с заданными потребительскими предпочтениями требует интенсификации процесса созревания. Исследовано влияние пищевых кислот – винной, лимонной и уксусной на снижение рН мышечной ткани рыб в зону действия тканевых катепсинов. Значение рН мышечной ткани рыб составляет в среднем 6,0–6,5 и не является постоянной величиной. Установлена наибольшая активность ферментов мышечной ткани рыб при рН 5,0–5,3, ед./г: карася серебристого 0,22; карпа обыкновенного 0,24; толстолобика белого 0,26; пиленгаса 0,31. Определена зависимость значений рН мышечной ткани рыб от вида кислоты и ее концентрации 0,3; 0,5 и 1,0% в солевом растворе плотностью 1,2 г/см3. Установлено, что добавление пищевой кислоты – винной, лимонной или уксусной концентрацией 0,5% в процессе посола позволяет снизить рН мышечной ткани в зону действия тканевых катепсинов и получить соленую рыбу со вкусом, ароматом и консистенцией готовой созревшей продукции. Consumer properties of finished salted fish are characterized by the presence of taste, aroma and consistence of usable products. Fish of the South of Russia are slow maturing fish species. The production of salted fish products with specified consumer preferences requires an intensification of the maturation process. The effect of food acids – tartaric, citric, and acetic – on reducing the pH of fish muscle tissue in the area of action of tissue cathepsins was studied. The pH value of fish muscle tissue is on average 6,0–6,5 and is not a constant value. The highest activity of fish muscle tissue enzymes was found at pH 5,0–5,3, units/g: silver carp 0,22; common carp 0,24; white carp 0,26; pilengas 0,31. The dependence of the pH values of fish muscle tissue on the type of acid and its concentration of 0,3; 0,5 and 1,0% in a salt solution with a density of 1,2 g/cm3 was determined. It was found that the addition of food acid – tartaric, citric or acetic concentration of 0,5% in the salting process reduces the pH of muscle tissue in the area of action of tissue cathepsins and make salted fish with the taste, aroma and consistency of the finished ripened production.

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.

A possibility of using nickel concentrate, obtained as a result of hydrometallurgical enrichment of manganese-containing raw materials, at steel alloying

2020 ◽  
Vol 76 (7) ◽  
pp. 709-715
Author(s):  
O. Yu. Kichigina
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Selective Extraction ◽  
Technological Parameters ◽  
Nickel Iron ◽  
Nickel Recovery ◽  
Nickel Concentrate ◽  
Steel Alloying ◽  
High Degree ◽  
Comprehensive Processing

At production of stainless steel expensive alloying elements, containing nickel, are used. To decrease the steel cost, substitution of nickel during steel alloying process by its oxides is an actual task. Results of analysis of thermodynamic and experimental studies of nickel reducing from its oxide presented, as well as methods of nickel oxide obtaining at manganese bearing complex raw materials enrichment and practice of its application during steel alloying. Technology of comprehensive processing of complex manganese-containing raw materials considered, including leaching and selective extraction out of the solution valuable components: manganese, nickel, iron, cobalt and copper. Based on theoretical and experiment studies, a possibility of substitution of metal nickel by concentrates, obtained as a result of hydrometallurgical enrichment, was confirmed. Optimal technological parameters, ensuring high degree of nickel recovery out of the initial raw materials were determined. It was established, that for direct steel alloying it is reasonable to add into the charge pellets, consisting of nickel concentrate and coke fines, that enables to reach the through nickel recovery at a level of 90%. The proposed method of alloying steel by nickel gives a possibility to decrease considerably steel cost at the expense of application of nickel concentrate, obtained out of tails of hydrometallurgical enrichment of manganese-bearing raw materials, which is much cheaper comparing with the metal nickel.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Organic chemical devulcanization of rubber vulcanizates in supercritical carbon dioxide and associated less eco-unfriendly approaches: A review

2021 ◽  
pp. 0734242X2110085
Author(s):  
Jabulani I Gumede ◽  
Buyiswa G Hlangothi ◽  
Chris D Woolard ◽  
Shanganyane P Hlangothi
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Negative Impact ◽  
Raw Materials ◽  
Chemical Components ◽  
Organic Chemical ◽  
Attractive Alternative ◽  
Special Focus ◽  
Waste Tyres ◽  
Supercritical Carbon

There is a growing need to recover raw materials from waste due to increasing environmental concerns and the widely adopted transition to circular economy. For waste tyres, it is necessary to continuously develop methods and processes that can devulcanize rubber vulcanizates into rubber products with qualities and properties that can closely match those of the virgin rubber. Currently, the most common, due to its efficiency and perceived eco-friendliness in recovering raw rubber from waste rubbers, such as tyres, is devulcanization in supercritical carbon dioxide (scCO2) using commercial and typical devulcanizing agents. The scCO2 has been generally accepted as an attractive alternative to the traditional liquid-based devulcanization media because of the resultant devulcanized rubber has relatively better quality than other processes. For instance, when scCO2 is employed to recover rubber from waste tyres (e.g. truck tyres) and the recovered rubber is blended with virgin natural rubber (NR) in various compositions, the curing and mechanical properties of the blends closely match those of virgin NR. The atmospheric toxicity and cost of the commonly used devulcanization materials like chemical agents, oils and solvents have enabled a shift towards utilization of greener (mainly organic) and readily available devulcanization chemical components. This literature review paper discusses the approaches, which have less negative impact on the environment, in chemical devulcanization of rubber vulcanizates. A special focus has been on thermo-chemical devulcanization of waste tyres in scCO2 using common organic devulcanizing agents.

Preparation of n-Alkylacrylate and Vinyl Acetate Copolymer and Its Influence on Low-Temperature Fluidity of Diesel Fuel

2011 ◽  
Vol 236-238 ◽  
pp. 708-714 ◽  
Author(s):  
Hong An ◽  
Shu Gang Gao ◽  
Shuang Li ◽  
Yan Xin Xie
Keyword(s):  
Molecular Weight ◽  
Low Temperature ◽  
Vinyl Acetate ◽  
Diesel Fuel ◽  
Mass Fraction ◽  
Raw Materials ◽  
Cold Filter Plugging Point ◽  
Point Depressant ◽  
Petrochemical Company ◽  
Acetate Copolymer

The n-tetradecylacrylate-vinyl acetate copolymer (PPV) was prepared from n-tetradecylacrylate and vinyl acetate. The PPV was employed as pour point depressant to improve the low-temperature fluidity of the -20# diesel from Daqing Petrochemical Company. The result indicated that the solidification (SP) and the cold filter plugging point (CFPP) were affected largely by PPV. And when mass fraction of PPV -14(copolymerization conditions: 80 °C,w（benzoyl peroxide）1％（total weight of raw materials）, n（vinyl acetate）∶n（n- tetradecanolacrylate） = 4∶1 ) in diesel fuel was 0.1%wt, the SP reduced by 15.0 °C, the CFPP reduced by 6.0 °C simultaneously; We analysise the different molecular weight of PPV-14, and discover that the molecular weight of PPV-14 is ralated to the the low-temperature fluidity of the -20# diesel from Daqing Petrochemical Company. When mass fraction of PPV -14(molecular weight is 15000, distribution coefficient is 3.11) in diesel fuel was 0.1% wt, the SP reduced by 18.0 °C, the CFPP reduced by 7.0 °C, simultaneously.

Carbon Dioxide as a Carbon Resource – Recent Trends and Perspectives

2012 ◽  
Vol 67 (10) ◽  
pp. 961-975 ◽  
Author(s):  
Markus Hölscher ◽  
Christoph Gürtler ◽  
Wilhelm Keim ◽  
Thomas E. Müller ◽  
Martina Peters ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Raw Materials ◽  
Low Cost ◽  
Polymeric Materials ◽  
Short Review ◽  
Chemical Research ◽  
Bond Forming ◽  
Bulk Chemicals ◽  
High Thermodynamic Stability ◽  
Recent Trends

With the growing perception of industrialized societies that fossil raw materials are limited resources, academic chemical research and chemical industry have started to introduce novel catalytic technologies which aim at the development of economically competitive processes relying much more strongly on the use of alternative carbon feedstocks. Great interest is given world-wide to carbon dioxide (CO2) as it is part of the global carbon cycle, nontoxic, easily available in sufficient quantities anywhere in the industrialized world, and can be managed technically with ease, and at low cost. In principle carbon dioxide can be used to generate a large variety of synthetic products ranging from bulk chemicals like methanol and formic acid, through polymeric materials, to fine chemicals like aromatic acids useful in the pharmaceutical industry. Owing to the high thermodynamic stability of CO2, the energy constraints of chemical reactions have to be carefully analyzed to select promising processes. Furthermore, the high kinetic barriers for incorporation of CO2 into C-H or C-C bond forming reactions require that any novel transformation of CO2 must inevitably be associated with a novel catalytic technology. This short review comprises a selection of the most recent academic and industrial research developments mainly with regard to innovations in CO2 chemistry in the field of homogeneous catalysis and processes.

Calculation of Technical Characteristics of the Technical Fleet Vessels Involved in Ensuring Safety of the Offshore Facilities of Oil and Gas Complex

2021 ◽  
pp. 7-13
Author(s):  
S.V. Matsenko ◽  
◽  
V.M. Minko ◽  
A.A. Koshelev ◽  
V.Yu. Piven ◽  
...  
Keyword(s):  
Oil And Gas ◽  
Oil Pollution ◽  
Raw Materials ◽  
Experimental Studies ◽  
Industrial Safety ◽  
Theoretical Studies ◽  
Physical Processes ◽  
Oil Spill Response ◽  
Sea Area

Violation of industrial safety rules during the operation of offshore facilities for the production, storage and transportation of the hydrocarbon raw materials leads in the most cases to pollution of the marine environment with oil and its components. The works on localization and elimination of such pollution are carried out with the help of vessels of the technical support fleet and booms. When developing oil spill response plans at such facilities, a calculated determination of the technical characteristics of vessels and booms is required that are sufficient to carry out the planned activities. The basic design principles for determining the towing capacity of the technical fleet vessels involved in the localization and elimination of oil and oil product spills by trawling methods are given in the article. The calculation is based on theoretical studies performed by the authors of the physical processes occurring during the movement of objects of a mobile trawling order in the sea area. The results obtained during the course of theoretical studies were confirmed by the experimental studies carried out by the authors personally using the real pieces of equipment in the actual development of tasks for training spill containment by trawling. As a result, the empirical dependencies were obtained and experimentally confirmed, which can be used to calculate technical characteristics of the ships as part of the mobile orders and anchor systems as part of stationary orders intended for the localization and elimination of oil pollution. These results can be used, among other things, for the calculated substantiation of the technical characteristics of the technical fleet vessels designed to ensure safety of the offshore facilities for production, storage, and transportation of the hydrocarbon raw materials.

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