scholarly journals Changes in functional and technological indicators of african ostrich meat under the action of vegetable enzymes in the composition of salting brine

2021 ◽  
Author(s):  
O. Shtonda ◽  
◽  
V. Israelian ◽  
Keyword(s):  
Enzyme Preparation ◽  
Raw Materials ◽  
Meat Products ◽  
Technological Properties ◽  
Technological Parameters ◽  
Optimal Amount ◽  
Enzymatic Proteolysis ◽  
Whole Muscle ◽  
Selection Of ◽  
Made In

The paper considers such tasks as the selection of a promising enzyme preparation and giving it characteristics; substantiation of rational doses of enzyme introduction into whole muscle products from ostrich meat; study of the influence of fermentation, salting and machining on the functional and technological properties of ostrich meat. On the basis of complex researches the expediency and practically proved expediency of use of the enzyme papain as a part of brines for injection molding at production of ham products from ostrich meat is scientifically proved and practically proved. The functional and technological properties of ham made from African ostrich meat made in Ukraine have been studied. The results of studies of the effect of enzymatic proteolysis of ostrich meat with papain on the technological parameters of raw materials are presented. The introduction of the optimal amount of brine in the meat, which allows to increase the yield and improve the totality of the finished product. Under the influence of papain, the meat acquires a tender soft texture and pleasant taste, due to the hydrolytic changes of proteins and the accumulation of their breakdown products, which are precursors of substances that subsequently give high flavoring properties to the finished product. The use of modern biotechnological methods that enhance technological processes and improve such quality indicators as tenderness, juiciness, taste and aroma, open up opportunities to expand the range and increase the production of ostrich meat products.

scholarly journals Research of functional and technological properties of minced meat products with using fish raw materials

2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Absorption Capacity ◽  
Raw Material ◽  
Partial Replacement ◽  
Production Cycle ◽  
Technological Properties ◽  
Technological Parameters ◽  
Minced Meat

The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants

scholarly journals Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

2019 ◽  
Vol 21 (91) ◽  
pp. 3-8 ◽  
Author(s):  
V. I. Tischenko ◽  
N. V. Bozhko ◽  
V. M. Pasichnyi ◽  
V. V. Brazhenko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Nutrient Deficiency ◽  
Raw Material ◽  
Poultry Meat ◽  
Material Base ◽  
Technological Parameters ◽  
Minced Meat

Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.57–10.38% and was within the range of 17.96–17.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.98–16.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64–117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.49–7.47%.

scholarly journals Poultry breasts with white striping meat x impacts on technological properties

2020 ◽  
Vol 9 (11) ◽  
pp. e919119448
Author(s):  
Natalia de Morais Leite ◽  
Mayka Reghiany Pedrao ◽  
Talita Kato ◽  
Jorge Nicolas Inoue ◽  
Ioshimi Lilian Watanabe Hasunuma ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Protein Content ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Industrial Sector ◽  
Total Protein Content ◽  
Technological Properties ◽  
Technological Parameters ◽  
White Striping

This work aimed to characterize the physicochemical parameters and technological properties of breasts from poultry with WS and compare them with normal breasts to evaluate breast quality. Poultry breast fillets (10 normal and 10 carcasses with WS) were White Striping (WS) is a major problem that compromise the quality of the meat. Occurrence of WS on the surface of chicken breasts impairs the visual appearance and consequently decreases consumer acceptance causing damage to the industrial sector. obtained from a slaughterhouse. Then they were weighed, packaged and stored in the freezer at -20°C until analysis of: pH, moisture, protein, lipids, lipid oxidation, warmed-over flavor (WOF), water holding capacity (WHC), cooking loss (CL), exudate protein content (EP) and myofibrillar fragmentation index (MFI) of proteins. The physicochemical characteristics and technological parameters of poultry breasts with WS compromised the quality of the product when compared to the normal breast showing heavier breasts, increasing moisture, lipid content, lipid oxidation and WOF, reduction in total protein content and WHC and an increase in CL, EP content and MFI of proteins. Therefore, this myopathy showed changes in the physical and chemical parameters that can compromise the technological and sensory aspects of meat products, affecting their quality.

Criteria for the Selection of Synthetic Polymeric Waste as a Raw Material for Producing Carbon Sorbents with Predetermined Properties

2020 ◽  
Vol 24 (10) ◽  
pp. 13-19
Author(s):  
Ya.I. Vaisman ◽  
I.S. Glushankova ◽  
L.V. Rudakova ◽  
A.A. Surkov ◽  
A.S. Atanova
Keyword(s):  
Raw Materials ◽  
Synthetic Polymer ◽  
Raw Material ◽  
Technological Parameters ◽  
Polymer Waste ◽  
Factors Affecting ◽  
Carbon Sorbents ◽  
Degree Of Aromaticity ◽  
Polymeric Waste ◽  
Selection Of

The results of studies on the thermal processing of synthetic multi-tonnage polymeric waste (polypropylene, polycarbonate, textolite, PET, organoplastics and tire rubber) with the production of carbon sorbents for technological and environmental purposes are presented. The influence of the nature of the activating agent and the conditions of the process with the production of sorbents with predetermined properties was studied. Analysis of the research results allowed us to establish that the main factors affecting the yield of carbonizate and the formation of a porous structure of carbon sorbents from synthetic polymer waste are the degree of aromaticity and the location of benzene rings in the polymer structure, the proportion of oxygen in the precursor. The criteria for selecting synthetic polymer wastes as raw materials for obtaining carbon sorbents with predetermined properties are established. The results of the research can be used in the development of technologies for obtaining carbon sorbents with predetermined properties from waste synthetic polymers and the selection of technological parameters for processes.

Coated Rods for Brazing Structures Used in High Safety Conditions

2015 ◽  
Vol 1128 ◽  
pp. 224-229 ◽  
Author(s):  
Emilia Florina Binchiciu ◽  
Traian Fleşer ◽  
Ionelia Voiculescu ◽  
Aurelia Binchiciu
Keyword(s):  
Raw Materials ◽  
Environmental Safety ◽  
Raw Material ◽  
Diffusible Hydrogen ◽  
Productivity Increase ◽  
Residual Elements ◽  
Brazed Joints ◽  
Selection Of ◽  
General Standard ◽  
Made In

The paper presents research made in order to assure additional conditions, compared to those in the general standard, to brazing rods, in order to guarantee safety for the environment and for the brazed joints, against corrosion and embrittlement, in high risk conditions. Environmental safety is ensured by limiting the amount, at 0.25% in depositions, of dangerous residual elements at: Cd<0.1%; Hg<0.1%; Pb<0.1%; Cr<0.1%; As<0.1%. The safety of structures against corrosion is provided by the alloying level of deposits and by neutralizing the coat’s activity. The structure safety towards the embrittlement of brazed joints is ensured by limiting the content of embrittling elements, namely: Sb+Fe+Bi at a maximum of 0.3% and the content of diffusible hydrogen at maximum 5 cm3/100g raw material and by limiting the coat humidity at maximum 10%. The experiments were performed to ensure the set out requirements by following the selection of raw materials on the input criteria of prohibited chemicals, reducing the water content from the elements that make up the coat and by diminishing it’s hygroscopicity by neutralizing it. Prescribing additional conditions has an effect on manufacturing costs, which requires productivity increase at brazing, diminishing work temperature, increasing the moistening capacity of products, reducing the smoke level, effects pursued by the research.

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 Optimization of biotechnology of production of whole-bowl meat products

2019 ◽  
pp. 44-48
Author(s):  
Ivan Fedorovich Gorlov ◽  
Marina Ivanovna Slozhenkina ◽  
Tatyana Mikhaylovna Giro ◽  
Natalya Ivanovna Mosolova ◽  
Svetlana Evgenyevna Bozhkova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Dietary Salt ◽  
Large White ◽  
Organoleptic Characteristics ◽  
Domestic Breed ◽  
White Breed ◽  
Water Holding ◽  
Whole Muscle

The article presents research on the improvement of technology of whole-muscle meat products made from pork obtained from large white breed animals, whose population in the structure of the breeding. This domestic breed of pigs was not chosen by chance, since in recent years many industrial pig farms have focused on breeding animals. It is established that dietary salt in comparison with cooking, increases such indicators as moisture-binding and water-holding abilities, increases the yield of products by 4% and reduces losses during heat treatment by 4.6%. The use of bacterial cultures in the composition of the brine contributes to the improvement of the structural-mechanical properties and quality of salted raw materials. The improved brine formulation helps to maintain high organoleptic characteristics and to obtain a dietary product with a balanced mineral composition.

scholarly journals The Ceramics Production of the Cis-Ural Srubnaya Culture: A Case Study of the Kurgan Cemetery I Near Tverdilovo Village

2021 ◽  
pp. 8-23
Author(s):  
Ildar Fayzullin ◽  
Lydiya Kuptsova ◽  
Vadim Mukhametdinov
Keyword(s):  
Raw Materials ◽  
Low Grade ◽  
Silty Clay ◽  
Natural Clay ◽  
Technological Characteristics ◽  
The Village ◽  
Technological Analysis ◽  
Selection Of ◽  
Made In

The article analyzes the ceramics of the Timber culture, recovered from a kurgan cemetery near the village of Tverdilovo (excavated in 2017 in the Western Orenburg region). Under embankment of kurgan 1, 30 vessels were found in 21 burials, made in a narrow chronological interval. When considering these vessels according to one methodological system, which includes morphological and technical and technological analysis, the peculiarities of the production of pottery were highlighted both for a single group of the population and for the region as a whole. The analysis of the technological traditions of ceramics production from the Tverditovo kurgan cemetery shows that the population that left these ceramics was not homogeneous. There are two different traditions even at the stage of selection of plastic soft raw materials: one of them used silty clay for making dishes, the other applied natural clay. So, it is difficult to explain an isolated case of using sludge and low-grade ferrum clay. Using comparative analysis we can assume that the nearest burial monument according to its ceramics products is the Bogolubovskiy kurgan cemetery where we also can find silty and natural clay and the receipt of molding mass as “clay+ chamotte+ organic materials”. Pottery traditions of the population that left the presented vessels were heterogeneous, which is recorded both in terms of morphological and technological characteristics. A similar picture is typical for other settlement and burial sites in the Orenburg Cis-Urals. The monument was dominated by the pottery traditions of the Timber culture with a slight influence of the Alakul elements.

scholarly journals Selective Disintegration Justification Based on the Mineralogical and Technological Features of the Polymetallic Ores

Minerals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 851
Author(s):  
Tatiana Aleksandrova ◽  
Nadezhda Nikolaeva ◽  
Anastasia Afanasova ◽  
Artyem Romashev ◽  
Valentin Kuznetsov
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Textural Features ◽  
Energy Costs ◽  
Technological Properties ◽  
Technological Parameters ◽  
X Ray ◽  
Theoretical Investigations ◽  
Mineral Assemblages ◽  
Different Types

Deterioration of mineralogical and physical characteristics of mineral raw materials results in the formation of the primary task for the comminution processes—reduction in the size of ore to obtain a material with a certain granulometric composition, which in turn is achieved by overgrinding of raw materials and, consequently, an increase in energy costs. The work aimed to justify the possibility of selective disintegration of mineral assemblages of polymetallic ores of various genesis at the stage of crushing based on in-depth investigation and revealing of interrelation and mutual influence of mineralogical-geochemical features, textural-structural and technological properties. Structural and textural features have been studied by the methods of computed X-ray microtomography. Experimental and theoretical investigations of mineralogical and technological parameters of raw materials, as well as research on crushing using different types of crushers, made it possible to substantiate the possibility of selective disintegration for polymetallic ores.

scholarly journals RESEARCH OF HYDROTHERMAL PROCESSING OF DRY BARLEY MALT

2019 ◽  
Vol 18 (4) ◽  
pp. 13-18
Author(s):  
O. S. KOVALOVA ◽  
Yu. O. CHURSINOV ◽  
D. D. KOFAN
Keyword(s):  
Raw Materials ◽  
Selection Process ◽  
Food Products ◽  
Biologically Active ◽  
Hydrothermal Processing ◽  
Technological Parameters ◽  
Barley Malt ◽  
Industrial Processing ◽  
Moisture Regimes ◽  
Selection Of

Functional properties of food products with the addition of germinated grain raw materials have become the object of increased attention of scientists and specialists in the food industry. In addition to the nutritional ingredients, food products with the addition of grain raw materials contain functional ingredients that positively affect the human body that helps to adapt to the effects of the external environment. Functional products with the addition of germinated grain are considered not only as a source of plastic substances and energy but also as a nutritional complex that provides a healing effect. The usage of germinated grain in the food and processing industries is very limited due to its short shelf life and the characteristics of preparing malt for further processing. A relevant technological challenge is the selection of barley malt moisture regimes. The cycle of researches concerning hydrothermal processing of dry barley malt has been carried out. The purpose of determining the optimal technological regimes of hydrothermal processing of dry germinated grain is the prospects for its further use in various food technologies as a food additive or a component of the enrichment of products with biologically active substances. The work highlights the selection process and the main technological parameters of the process that can be used in the industrial processing of barley malt. As a research object, dry germinated grain (malt) produced by a special technology was used. In the course of research, an optimal hydro module was selected for humidifying barley malt, the temperature regime of hydrothermal processing of germinated grain was determined, the degree of swelling of malted grain was determined, the optimum time of wetting of raw materials for its further processing was determined. When analyzing the data obtained, it was concluded that the optimal hydro module for swelling barley malt is 1:4, the optimum temperature is +65С and the duration of hydrothermal processing is 48 hours. The regimes of hydrothermal processing of barley malt presented in the article will allow optimizing the technological process of malt processing.

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