Honey as a marinade component for meat semi-finished products

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
L Tyshchenko ◽  
◽  
O Pylypchuk ◽  
V Israelyan ◽  
L Adamchuk ◽  
...  
Keyword(s):  
New Product Development ◽  
New Technologies ◽  
Ph Value ◽  
Current Trend ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Biologically Active ◽  
High Biological Activity ◽  
Water Binding ◽  
Raw Meat

The features of biochemical composition and properties of meat raw materials determine the need to find new technologies for its processing in order to obtain new products with high consumer properties. The current trend in the development of technology is the enrichment of raw meat materials with useful components with functional and technological properties that have a high biological value: apiproducts and products of plant origin. Due to its chemical composition, honey contains about 500 different biologically active substances, which are feasible to use as natural antioxidants in the production of semi-finished meat products. Different types of honey are characterized by high biological activity, dietary and medicinal properties. During heat treatment, meat marinated with honey marinade acquires new taste qualities, the appearance becomes brighter due to the caramelization of honey. The article presents the results of an investigation of the initial raw meat materials, honey, and marinated semi-finished product. We found that a decrease in the pH value of the marinated semi-finished product during a 24-hour treatment period provides meat stability to storage, since most bacteria grow at high pH values, while their growth slows down in acidic nutrient media with pH value below 6.2. Long-term marination makes it possible to obtain meat with increased water-binding and water-holding capacity and improved consistency and juiciness. The task of new product development requires new approaches and techniques in technology. The use of apiproducts, which have antioxidant properties, will allow avoiding the use of food preservatives and stabilizers of chemical origin. Therefore, honey can be used as a part of marinated meat products. The introduction of the active components of honey into the marinade will extend the shelf life and correct the organoleptic properties.

scholarly journals Comparison of the Content of Selected Bioactive Components and Antiradical Properties in Yoghurts Enriched with Chia Seeds (Salvia hispanica L.) and Chia Seeds Soaked in Apple Juice

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1989
Author(s):  
Beata Drużyńska ◽  
Rafał Wołosiak ◽  
Monika Grzebalska ◽  
Ewa Majewska ◽  
Marta Ciecierska ◽  
...  
Keyword(s):  
Apple Juice ◽  
Antioxidant Properties ◽  
Rich Source ◽  
Biologically Active ◽  
High Biological Activity ◽  
Beneficial Effects ◽  
Health Promoting ◽  
Bioactive Ingredients ◽  
Conventional Foods ◽  
Salvia Hispanica L

Due to the fact that consumers are looking for new, health-promoting products, there is a growing interest in various ingredients with a high biological activity that could enrich conventional foods. As is known, chia seeds are a rich source of various health-promoting compounds. The objective of this study was to determine the content of selected biologically active compounds and their antioxidant properties by means of DPPH●, ABTS+●, and the ability to chelate Fe (II) ions in chia seeds and yoghurts with the addition of these seeds and seeds soaked in apple juice. It was found that chia seeds are a rich source of bioactive ingredients with beneficial effects on human health—especially polyphenols. All the extracts showed antioxidant properties against the radicals used. The addition of seeds to yoghurt contributed to the presence of polyphenols, while soaking in apple juice resulted in a higher content of polyphenols in yoghurts. The enriched yoghurt extracts showed antioxidant properties against DPPH radicals and the ability to chelate Fe (II) ions. The addition of seeds soaked in apple juice significantly influenced the antioxidant activity against ABTS radicals. The addition of seeds (plain and soaked) did not cause significant changes in the pH of the yoghurts.

scholarly journals Immobilization of Daurian Rosehip Antioxidants by Protein-Lipid Inclusion

2021 ◽  
Vol 51 (2) ◽  
pp. 301-311
Author(s):  
Bayana Bazhenova ◽  
Anastasia Burkhanova ◽  
Yuliya Zabalueva ◽  
Roman Dobretsky
Keyword(s):  
Antioxidant Properties ◽  
Meat Products ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Alcoholic Extract ◽  
Lipid Inclusion ◽  
Optimal Method ◽  
Destructive Effect ◽  
Lipid Complex ◽  
Active Substances

Introduction. Antioxidant system is one of the main cellular mechanisms of adaptation. It is able to neutralize the destructive effect of free radicals, both external and internal. Functional products, especially of meat origin, can provide necessary antioxidant properties. Some types of plant raw materials possess a high content of polyphenol complexes with antioxidant properties. Therefore, introduction of phytonutrients into the composition of meat products can help to expand the range of foods with an antioxidant effect. Daurian rosehip is rich in biologically active substances and can increase their safety during processing. The research objective was to study the possibility of immobilization of Daurian rosehip antioxidants by protein-lipid inclusion. Study objects and methods. The research featured fruits of Daurian rosehip, its aqueous alcoholic extract, and protein-lipid complex. Results and discussion. The article presents experimental data on the chemical composition of Daurian rosehip. The optimal method with the best antioxidant results was a microwave phytoextraction by an aqueous alcoholic solution at a power of 800 W for 6–7 min. The antioxidants were immobilized by including the protein-lipid complex into the gel. The experiment demonstrated excellent functional and technological characteristics of the resulting system. Conclusion. The research revealed the optimal modes of microwave extraction of biologically active substances of Daurian rosehip. The rosehip extract was included into the protein-lipid complex and immobilized antioxidants, thus increasing their efficiency.

scholarly journals Development of Ham Technology using Starter Cultures

2019 ◽  
Vol 8 (4) ◽  
pp. 9834-9837
Keyword(s):  
New Technologies ◽  
Raw Materials ◽  
Meat Products ◽  
Starter Cultures ◽  
Technological Properties ◽  
Raw Meat ◽  
Advanced Technologies

The decrease in the number of raw meat and the deterioration of its quality, requires manufacturers of meat products to introduce advanced technologies. The development of biotechnology has given an impetus to the development and implementation of new technologies aimed at intensifying the complex of complex biochemical transformations that occur in meat raw materials in the production of sausages. The paper presents the results of a study of the effect of starter crops on raw meat in relation to the production of ham. The results of the main functional and technological properties of raw meat subjected to biomodification are presented.

scholarly journals COMPARATIVE STUDY OF THE INFLUENCE OF ULTRASONIC INFLUENCES ON THE EXTRACTION OF ANTI-OXIDANT COMPOUNDS OF BLACKBERRY BERRIES (VACCINIUM MYRTILLUS L.)

2020 ◽  
pp. 167-177
Author(s):  
Nadezhda Viktorovna Makarova ◽  
Natal'ya Borisovna Yeremeyeva
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Vaccinium Myrtillus ◽  
Ultrasonic Extraction ◽  
Biologically Active ◽  
Extraction Technology ◽  
High Biological Activity ◽  
Plant Materials ◽  
Dpph Method ◽  
Vaccinium Myrtillus L

The interest in berries from food manufacturers is huge, which is explained by good organoleptic characteristics and high biological activity of berries. One way to preserve the properties of berries throughout the year is to obtain extracts. Determining the conditions and type of optimal extraction technology to obtain biologically active substances from plant materials is an important stage in the production of new natural preventive additives. The aim of this work is to study the chemical composition and antioxidant activity of blueberry extracts (Vaccinium myrtillus L.) obtained by various methods: maceration, ultrasonic and microwave extraction. The use of ultrasonic extraction as a method of intensifying the process of extracting biologically active compounds from blueberries is very effective. This proves an almost 2-fold increase in the flavonoid content in the extracts. However, the content of anthocyanins in the extracts of blueberries is not the highest for ultrasonic extraction (a decrease by 3.3 times compared with maceration), in all likelihood due to the instability of this class of compounds in this type of processing. Among the extracts of blueberries obtained by three technologies (maceration, microwave and ultrasound treatment), it is the ultrasound extract that has the highest antioxidant activity (9.5±0.1 mg/cm3, 18.18 mmol±0.24 Fe2+/1 kg, 58.6%), determined by three methods: DPPH method, FRAP method, method for assessing antioxidant properties using a model system with linoleic acid. Ultrasonic extraction was chosen as a technology for obtaining a concentrated blueberry extract.

scholarly journals The investigation of the influence which is done as a result of macleaya cordata and biologically active additives on the carbohydrate metabolism in pigs

2019 ◽  
Vol 21 (93) ◽  
pp. 137-142
Author(s):  
I. O. Zhukova ◽  
A. A. Molchanov ◽  
I. O. Kostiuk ◽  
O. M. Bobrytska ◽  
N. I. Lonhus ◽  
...  
Keyword(s):  
Carbohydrate Metabolism ◽  
Hematological Parameters ◽  
Physiological State ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Hemoglobin Concentration ◽  
Biologically Active ◽  
Control Group ◽  
High Productivity ◽  
Macleaya Cordata

Pork production plays a significant role in meat balance of Ukraine. High productivity of pigs is accompanied with increased intensity of metabolic processes and intense functional activity of all organs and systems, which requires additional support. To grow a healthy livestock, it is necessary to use preparations and biologically active forage plant additives that help a body to realize productive qualities, fight against various pathogens, but do not harm the animal body and are safe in the production of meat products for human nutrition. The influence of phytobiotic of the cardiac macleaya (Macleáya cordáta R. Br.) has been investigated separately and in combination with vegetable additives (buckwheat, ground onion and buckwheat husks) as a source of flavonoids on the physiological state and carbohydrate metabolism of pigs. It has been determined that application of only macleaya supplements to the 30 and 60 days of studies leads to an increase in the number of erythrocytes by 16.7% and 23.2% (P < 0.05) and hemoglobin concentration by 30.7% and 37.9% (P < 0.01), as well as activation of anaerobic glycolysis, as evidenced by a significant increase in glucose concentration by 96.4–48.0% (P < 0.01), lactate by 71.4–55.2%, (P < 0.01) and activity of lactate dehydrogenase at 18.6–29.4% (P < 0.05) and reduction of pyruvate content by 34.0–13.4% (P < 0.01) and activity of alkaline phosphatase – by 66.2% and 76.8% (P < 0.01) in the corresponding terms of research. While using macleaya with green buckwheat, buckwheat and onion husks, the hematological parameters and parameters of carbohydrate metabolism were at the level of the control group, confirming the significant decrease in the concentration of glucose and lactate compared with the control and shift ratio lactate / pyruvate towards pyruvate. This fact suggests that bioflavonoids, which are part of plant additives, have not only antioxidant properties, but also serve as a correction and stabilizer of carbohydrate metabolism and mitigate the side hypoxic effects of alkaloids of phytobiotic of the macleaya cordata.

scholarly journals Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate

10.5219/1273 ◽  
2020 ◽  
Vol 14 ◽  
pp. 580-586
Author(s):  
Bahytkul Assenova ◽  
Eleonora Okuskhanova ◽  
Maksim Rebezov ◽  
Oksana Zinina ◽  
Nadezhda Baryshnikova ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Ph Value ◽  
Binding Capacity ◽  
Meat Products ◽  
Average Score ◽  
Organoleptic Evaluation ◽  
Water Binding ◽  
Minced Meat

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.

scholarly journals Evaluation of the efficiency of production of meat products for herodietic nutrition using beef produced from cross-bred Kazakh white-headed bulls

2020 ◽  
pp. 83-87
Author(s):  
Ivan Fedorovich Gorlov ◽  
Dmitriy Vladimirovich Nikolaev ◽  
Margarita Vasilievna Zabelina ◽  
Aleksandr Mefodyevich Semivolos ◽  
Svetlana Evgenievna Bozhkova ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Raw Materials ◽  
Meat Products ◽  
Biologically Active ◽  
Blood Type ◽  
Meat Production ◽  
Calcium Citrate ◽  
Raw Meat ◽  
Volgograd Region ◽  
Active Additive

The article is devoted to the development of functional meat food products made from beef obtained from crossbred steers when crossing red steppe cows with Kazakh white-headed bulls. The possibility of introducing a biologically active additive in the form of lactulose powder, as well as vitamins and minerals into the recipe of ham products is considered. To conduct research, raw meat-beef - was obtained from cross-bred steers of the same blood type on the Kazakh white-headed breed (PZK named after Lenin of the Surovikinsky district of the Volgograd region). At the same time, 3 samples of meat raw materials were selected in five-fold repeatability. The highest quality indicators were obtained by introducing lactulose in combination with ascorbic acid and calcium citrate into the recipe of sausage products. The economic efficiency of meat production is also higher for this recipe.

scholarly journals Study of Physical and Chemical and Biochemical Indicators Lamb -

2019 ◽  
Vol 9 (1) ◽  
pp. 44-48
Author(s):  
Abzhanova Sholpan ◽  
Baibolova Lyazzat ◽  
Dikhanbaeva Fatima ◽  
Kizatova Maygul ◽  
Mukhtarkhanova Rauan
Keyword(s):  
Raw Materials ◽  
Protein A ◽  
Meat Products ◽  
Biologically Active ◽  
High Quality ◽  
Raw Meat ◽  
Fish Meat ◽  
Vegetable Raw Materials ◽  
Physical And Chemical ◽  
Active Substances

The main sources of animal protein are meat, milk, eggs and fish. Meat and meat products contain half of the protein a person needs, as well as all the fats, carbohydrates, hormones and other biologically active substances necessary for his life. Meat is the optimal supplier of trace elements such as iron, zinc and selenium.The aim of the work is the need to conduct research on the development of promising methods for processing raw meat and expanding the range, preparing it for the manufacture of high-quality meat products.The presented article is aimed at the development of scientifically-based solutions necessary for the implementation of the technology for the production of combined products through a combination of meat and vegetable raw materials.

scholarly journals Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1094
Author(s):  
Małgorzata Karwowska ◽  
Anna D. Kononiuk ◽  
Dariusz M. Stasiak ◽  
Krzysztof Patkowski
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Reducing Power ◽  
Fermented Milk ◽  
Longissimus Dorsi ◽  
Raw Meat ◽  
Cla Isomers ◽  
The Impact

This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA content. Additionally, an attempt was made to evaluate the influence of the lamb breed on the assessed properties. Raw loins (m. Longissimus dorsi) obtained from sheep of three polish breeds—Wrzosówka, Uhruska, and Świniarka—and fermented products were tested. The fermented loins obtained after 14 days of processing were characterized by pH and water activity values in the ranges, respectively, 4.76–5.12 and 0.902–0.915. The maceration of meat in a fermented milk has caused greater acidification of the meat during fermentation. Statistical analysis indicated that treatment was the factor with significant effect on peptide content; no effect of animal breed was found. The peptide content isolated from raw meat ranged from 2.90 to 4.31 mg g−1 of sample, while in fermented meat products it was significant higher (11.59–16.37 mg g−1 of product). The antioxidant properties of peptides were positively correlated with peptides content. The maceration in fermented milk resulted in a statistically significant increase of ABTS value in case of fermented lamb loin of Świniarka breed. The raw meat and fermented meat products form the Świniarka lamb breed were characterized by the highest content of the total CLA isomers. The main CLA isomer found was cis9-trans11 (rumenic acid), followed by cis9-cis11, trans9-trans11, and trans10-cis12. The rumenic acid content was higher than, respectively, 87% and 80–88% of total CLA isomers in case of raw meat and fermented lamb loins of three breeds.

SYNTHESIS OF 3- (1,1-DIOXIDOTHIETAN-3-YL) -6-METHYLURACIL AND HYDRAZONE DERIVATIVES

2021 ◽  
pp. 181-189
Author(s):  
Melnikov A.S. ◽  
Meshcheryakova S.A.
Keyword(s):  
Biological Activity ◽  
Biological Activities ◽  
Antioxidant Properties ◽  
Statistical Processing ◽  
Biologically Active ◽  
High Biological Activity ◽  
Treatment And Prevention ◽  
Methods Of Synthesis ◽  
New Compounds ◽  
Derivatives Of

Uracil derivatives containing various N1, N3 substituents are characterized by various pharmacological and biological activities. Since the beginning of the XXI century, among them, new biologically active substances have been discovered that have pronounced antiparasitic, antibacterial, antioxidant properties. Known that modern methods of treatment and prevention of many diseases involve the inclusion of substances that have the ability to stimulate immune processes. Such compounds, in particular, include derivatives of nucleoside bases with high biological activity. Derivatives of 6-methyluracil containing a hydrazone system are widely studied in the treatment of Alzheimer's disease, antifungal, antiviral, antianginal, anti-eczema and other types of activity. The study of the alkylation of 6-methyluracil, which contains hydrazone systems in the role of pharmacophore fragments, is one of the topical trends in the synthesis of new chains of biologically active compounds. Purpose: For this purpose, we studied the alkylation of 6-methyl-3- (1,1-dioxidothietan-3-yl) pyrimidin-2,4 (1H, 3H)-dione with 1-chloropropan-2-one and the interaction of the resulting N1- 2-oxopropyl derivative with various hydrazines. Materials and Methods: The individuality of the new compounds was confirmed by the method of thin layer chromatography and determination of the melting point. The structure of the synthesized substances was confirmed by elemental analysis and NMR spectroscopy. Statistical data processing was carried out using variational analysis using the STATISTICA 8.0 software package. Student's test was chosen as a criterion for the representativeness of statistical processing. A preliminary analysis of toxicity and types of potential biological activity was carried out in silico using the resources of the Internet platform Way2Drag. Conclusions: Methods of synthesis have been developed and the most probable types of biological and pharmacological influence have been statistically processed, proceeding from the value of the probability of being active and the probability of inertness. Based on the analysis of data, modeled types of biological activity, some patterns of "structure-activity" are determined. In the conclusion, further directions of research are identified.

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