scholarly journals Using of non-traditional raw materials in the technology of cooked sausages with functional purposes

2021 ◽  
Vol 23 (95) ◽  
pp. 65-71
Author(s):  
I. Basarab ◽  
U. Drachuk ◽  
B. Halukh ◽  
H. Koval ◽  
I. Simonova ◽  
...  
Keyword(s):  
Raw Materials ◽  
The Body ◽  
Raw Material ◽  
Animal Origin ◽  
Partial Replacement ◽  
Meat Production ◽  
Caloric Content ◽  
Experimental Sample ◽  
Functional Ingredient ◽  
Minced Meat

In modern conditions of meat production, one of the priorities of the meat processing industry is the production of products with improved consumer properties. To perform this task, it is necessary to include in the industrial circulation of physiologically functional ingredients of plant origin, which will provide the body with nutrients and expand the range of functional foods. The paper covers the issues of partial replacement of raw materials of animal origin with germinated sea-buckthorn seeds (GSBS) flour as a functional ingredient in the production of sausages. The chemical and vitamin composition of the physiologically functional ingredient has been studied. Three experimental recipes for sausages from GSBS flour has been developed. The positive influence of GSBS flour on functional-technological and physical-chemical properties of the received forcemeat is proved. Organoleptic parameters of sausages from GSBS flour are determined. The use of GSBS flour as a functional ingredient in the technology of sausages affects the appearance, taste, smell. It is established that the increase in the amount of GSBS flour introduction leads to an increase in pH by 0.4–0.8 % and finished products by 6.8 %. The improvement of functional and technological properties of experimental minced meat of sausages based on the use of GSBS flour is proved. The optimal amount of replacement of the main raw material with a physiologically functional ingredient, which is characteristic of the experimental sample № 2. The changes in the qualitative characteristics of the developed sample of sausages, which where within the regulatory requirements. The addition of 10 % GSBS flour to the minced meat of sausages leads to a slight increase in protein with a significant reduction in lipid content by 4.4 % in the finished product. As a result, the caloric content of Altaiska functional sausage is reduced by 13.2 % compared to traditional products. Production of such products will allow to expand the domestic range of functional products. Consumption of such sausages allows to consider them as foodstuff with essentially new functional properties which would correspond to modern requirements concerning food.

scholarly journals The use of pumpkin crumbs in pate technology and their functional characteristics

2019 ◽  
Vol 21 (92) ◽  
pp. 23-27
Author(s):  
I. M. Basarab ◽  
U. R. Drachuk ◽  
I. S. Romashko ◽  
B. I. Halukh ◽  
I. I. Simonova ◽  
...  
Keyword(s):  
Functional Properties ◽  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Animal Origin ◽  
Partial Replacement ◽  
Meat Industry ◽  
Functional Ingredient ◽  
Organoleptic Characteristics ◽  
Specialized Equipment

One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the developed samples were investigated. The organoleptic characteristics and nutritional value of pumpkin pate products were determined. The use of pumpkin pulp as a functional ingredient in the technology of pate products affects the appearance, the color of the products and the composition of these products, along with other technological indicators were within the regulatory requirements. Experimentally established, that increase in the proportion of pumpkin pulp has been found to lead to an increase in mineral content and a decrease in fat content. Improvements in the functional and technological properties of experimental pâté products based on the use of pumpkin pulp have been demonstrated. Established rational replacement level of basic raw materials, which is characteristic for recipes № 3. Pâté products using pumpkin pulp as a functional ingredient is a low-calorie products. The production of combined meat products does not require additional specialized equipment and is a potential source of expansion of the domestic range of functional products. Consumption of these products gives us every reason to believe their food with significant new functional properties that meet the requirements of modern food.

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 Development of technology for the production of poultry prophylactic products (roll, baked from chicken meat with broccoli cabbage)

2018 ◽  
Vol 80 (3) ◽  
pp. 307-311
Author(s):  
Z. I. Lavrenova ◽  
N. E. Nazarova
Keyword(s):  
Economic Efficiency ◽  
Mass Fraction ◽  
Raw Materials ◽  
Control Sample ◽  
Chicken Meat ◽  
Raw Material ◽  
Poultry Meat ◽  
Partial Replacement ◽  
Meat Production ◽  
Bright Green

In the article results of researches on development of compounding and technology of manufacture of a new kind of meat production of functional purpose from poultry meat with partial replacement of meat raw material by a vegetative component – cabbage broccoli are resulted. As a result of the conducted studies and calculations, data were obtained on the indicators of quality and safety, food and energy value, economic efficiency of the production of a roll baked from chicken meat with broccoli cabbage. The addition of broccoli in the production of a roll of chicken meat contributed to the formation of an unusual figure of a roll on a cut: the light pink color of the meat and the bright green color of the broccoli cabbage. Experimental batches of roulet baked from chicken meat were produced by replacing meat with broccoli in the recipe as follows: sample No. 1 – replacement of meat raw material with broccoli 10.0%, sample No. 2 20.0%, No. 3 – 30.0% respectively. When the replacement of meat raw material with broccoli cabbage is increased, the content of fat mass fraction is significantly reduced from 19.0% (control sample) to 11.0% (sample No. 3). There is also a decrease in the protein content from 17.0% in the control sample to 11.0% in sample No. 3, as well as an increase in the mass fraction of carbohydrates from 0 (control sample) to 1.8% (sample No. 3). All examined samples of a roll baked from chicken meat with broccoli cabbage meet the requirements of regulatory documents on microbiological indicators. The results of calculations of the economic efficiency of the production of control and experimental samples of baked rolls from chicken meat indicate that it is economically most feasible to produce a roasted chicken roll with the addition of broccoli in the amount of 30% to the mass of unsalted raw materials.

scholarly journals Regulating the functional and technological properties of mince dinghies by applying structural additives

2020 ◽  
Vol 82 (1) ◽  
pp. 151-156
Author(s):  
A. T. Vasyukova ◽  
D. A. Tikhonov ◽  
T. A. Tonapetyan ◽  
D. A. Kulikov
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
The Body ◽  
Wheat Bread ◽  
Experimental Sample ◽  
Technological Properties ◽  
Plant Materials ◽  
Biological Value ◽  
Microbiological Methods ◽  
Minced Meat

The basic information about the possibility of regulating the functional and technological properties of forcemeat systems from skinny ocean fish using fat-containing products, flavoring additives, structure-forming agents and functional food supplements is presented. This mutual addition of the recipe with various components allows you to create a combined special-purpose mincemeat and products based on it that best meet the needs of the body for nutritional and biological value. The purpose of the research is to regulate the functional and technological properties of forcemeat systems from skinny ocean fish using functional supplements. The objects of study in regulating the functional and technological properties of minced systems were pollock, cod, wheat bread from premium flour, butter extract of dried mushrooms, Provencal mayonnaise and Mobi-Lux Universal as a dietary supplement. Oil extracts of plant materials made it possible to stabilize the functional and technological properties of the raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product. Nutritional supplements along with Mobi-Universal Universal enriched minced Ca, Fe and I, as well as vitamins, dietary fiber and protein. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. A comparative analysis of the chemical composition of raw materials with ocean fish was carried out to establish benefits. The high protein content in fish raw materials and Mobi-Lux Universal will help to structure the product, increase nutritional value, and adjust the structural and mechanical properties of minced systems. It was found that the WCS for the experimental sample of pollock minced meat reaches a maximum value of 75.9–77.1%, which is 3.5% higher than the WCS of the control sample; a similar tendency is observed for a sample of minced meat from cod - the WCL reaches 78.3–79.9%, which is 3.9% higher than the same indicator for the control sample. The PNS of minced meat containing pollock is almost 2 times higher than the value of this indicator in the control sample; for cod PNS is 25% higher than that of the control.

Anthocyanins: Chemical Properties and Health Benefits: A Review

2021 ◽  
Vol 17 ◽  
Author(s):  
Siraj Salman Mohammad ◽  
Renata Oliveira Santos ◽  
Maria Ivone Barbosa ◽  
José Lucena Barbosa Junior
Keyword(s):  
Raw Materials ◽  
Health Benefits ◽  
Chemical Properties ◽  
Extraction Methods ◽  
The Body ◽  
Raw Material ◽  
Extraction Properties ◽  
Therapeutic Properties ◽  
Food Processes ◽  
Shed Light

: Anthocyanins are widely spread in different kinds of food, especially fruits and floral tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature. Anthocyanins can be used as antioxidants and raw material for several applications in food and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and extraction methods were reported. Furthermore, many studies about their stability, bioactive and therapeutic properties have been done. According to the body of work, we firstly worked to shed light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly, we reported the applications and health benefits of anthocyanin including the applications in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds. We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals and bioactive compounds the research is still continuing to find new anthocyanins from natural sources and invest them as raw materials in the pharmaceutical and nutrition applications.

Compound feed from different producers for piglets and their comparative assessment

2021 ◽  
pp. 3-12
Author(s):  
N. I. Kulmakova ◽  
T. A. Magomadov ◽  
N. M. Kostomakhin ◽  
M. N. Dmitrieva ◽  
H. Saleh
Keyword(s):  
Raw Materials ◽  
Comparative Assessment ◽  
Feed Additives ◽  
The Body ◽  
Animal Origin ◽  
Quality And Safety ◽  
Processing Technologies ◽  
Starting Compound ◽  
Federal Standard

The quality of raw materials and goods of animal origin depends first of all on the safety of feed, their balance in terms of the main nutrients and digestibility by the body. As a rule, the lower the quality and safety of feed, the lower the productivity of all types of animals and poultry. The quality of feed is influenced by all stages of their production: growing conditions, harvesting and storage, processing technologies, canning and preparation for feeding. Where high-quality feed is used in diets, maximum productivity and high realization of the genetic potential of animals are obtained. During the storage and processing of plant and animal raw materials its physic and mechanical, biochemical, sanitary and microbiological properties change. This can be avoided only by observing the sanitary and hygienic requirements for bagging, harvesting, and storing feed. The quality of feed is confirmed by its physical, chemical, organoleptic, microbiological and other indicators, which determines the variety of feed control methods at all stages of their turnover. In this connection, the development and strengthening of control over the quality and safety of feed and feed additives is one of the important tasks of modern animal feeding science. The purpose of the work was to carried out a comparative assessment of four samples of the starting compound feed SK-3 for piglets of different producers. The experimental part of the work has been carried out in the laboratory of veterinary expertise at the compound feed plant LLC “Athens-Volga”. For the study of compound feed an average sample was taken from each sample, separating from the combined sample using a hand scoop according to Federal standard 13496.0-2016. Methods of sampling. Quality and safety control was carried out according to organoleptic, physic and chemical, microbiological indicators and the content of mycotoxins in compound feed. Monitoring of compound feed of the compared samples of the starting compound feed for piglets SK-3 according to the studied indicators has shown that all samples meet the sanitary and hygienic requirements of Federal standard of our country.

scholarly journals Incorporation of sugarcane bagasse ash waste as an alternative raw material for red ceramic

Cerâmica ◽  
2013 ◽  
Vol 59 (351) ◽  
pp. 473-480 ◽  
Author(s):  
K. C. P. Faria ◽  
J. N. F. Holanda
Keyword(s):  
Sugarcane Bagasse ◽  
Raw Materials ◽  
Phase Evolution ◽  
Linear Shrinkage ◽  
Raw Material ◽  
Partial Replacement ◽  
Clay Material ◽  
Natural Clay ◽  
Materials Used ◽  
Sugarcane Industry

The sugarcane industry generates huge amounts of sugarcane bagasse ashes (SCBA). This work investigates the incorporation of a SCBA waste as an alternative raw material into a clay body, replacing natural clay material by up to 20 wt.%. Clay ceramic pieces were produced by uniaxial pressing and fired at temperatures varying from 700 to 1100 ºC. The technological properties of the clay ceramic pieces (linear shrinkage, apparent density, water absorption, and tensile strength) as function of the firing temperature and waste addition are investigated. The phase evolution during firing was followed by X-ray diffraction. The results showed that the SCBA waste could be incorporated into red ceramics (bricks and roofing tiles) in partial replacement for natural clay material. These results confirm the feasibility of valorisation of SCBA waste to produce red ceramic. This use of SCBA can also contribute greatly to reducing the environmental problems of the sugarcane industry, and also save the sources of natural raw materials used in the ceramic industry.

scholarly journals ANALISIS KANDUNGAN SAPONIN PADA DAUN DAN TANGKAI DAUN Carica pubescens Lenne & K. Koch

el–Hayah ◽  
2016 ◽  
Vol 5 (4) ◽  
pp. 143 ◽  
Author(s):  
Eko Budi Minarno
Keyword(s):  
Raw Materials ◽  
Herbal Medicines ◽  
The Body ◽  
Raw Material ◽  
Ring Test ◽  
Tropical Species ◽  
Color Test ◽  
Natural Medicine ◽  
Chemical Content ◽  
Carica Pubescens

<p><em>Carica pubescens Lenne &amp; K. Koch is a tropical species that adapt to the plateau environment and low temperatures. In East Java, the plant is found in Cangar and Bromo region. Morphological, chemical content, and analysis of protein banding pattern on C. pubescens has been done, but more on the analysis of active compounds for pharmaceutical raw materials and its accumulation in the body of the plant has not been widely studied. Saponins on C. pubescens potential as a raw material of natural medicine in the treatment of Diabetes Mellitus (DM). This study aims to determine the content of saponin in leaf and petiole of C. pubescens in terms of absorbance values. Saponins were analyzed by qualitative form the foam test, color test, Thin Layer Chromatography (TLC) analytical and preparative. Quantitative test in the form of UV-Vis spectrophotometry results preparative TLC. This research was done at the Laboratory of Department of Biology and Chemistry UIN Maulana Malik Ibrahim Malang. The results showed that the leaf and petiole of C. pubescens positive for the saponins with the formation of stable foam for 60 seconds at 1.5 cm - 1.7 cm. The third positive samples containing saponins triterpene the ring test produces a brownish color. Isolation saponin by TLC shows the best ratio of eluent chloroform: methanol: water (14: 6: 1) compounds can be separated perfectly. Saponin absorbance values obtained three samples as follows: petiole samples from the region Cangar amounted to 0.852, leaf samples from the region Cangar amounted to 0.686, and leaf samples from Bromo region amounted to 0,629. The highest saponins found in organs petiole. Thus the petiole of C. pubescens has the potential to be used as a source of triterpene saponins which can be developed into a commercial herbal medicines.</em></p>

HEMATOPOETIC STEM CELL RESPONSE TO STIMULATION OF EXTRACTS FROM ANIMAL MATERIALS

2016 ◽  
Vol 78 (5-6) ◽  
Author(s):  
Ivan Smirnov ◽  
Victor Keino ◽  
Ksenia Goryacheva ◽  
Alexander Shunk ◽  
Alexander Bondarev ◽  
...  
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Animal Origin ◽  
Aqueous Extracts ◽  
Second Stage ◽  
Hematopoetic Stem Cell ◽  
Two Stages ◽  
Stimulation Of

The article presents the results of the research hemostimulating activity of aqueous extracts of antler young Siberean stag and drone larvae homogenate. These substrates were obtained from raw materials of animal origin. Altai Krai andAltaiRepublicare subjects of theRussian Federationwhich is the place of production of the raw material. Experiments were conducted in two stages. The first stage - in vitro, which included a research of experimental substrates on the culture of mouse marrow cells. During the experiments were obtained different results. We counted the number of colonies grown in cell culture for this. The second stage of experimenters - in vivo. It included an assessment of the myeloprotector on model of cytostatic myelosuppression of mice and analysis of bone marrow and peripheral blood.

The Incorporation of the Ceramic Industry Firewood Ash into Clayey Ceramic

2014 ◽  
Vol 798-799 ◽  
pp. 240-245 ◽  
Author(s):  
Leonardo Leandro dos Santos ◽  
José Elson Soares Filho ◽  
Liszandra Fernanda Araújo Campos ◽  
Heber Sivini Ferreira ◽  
Ricardo Peixoto Suassuna Dutra
Keyword(s):  
Ceramic Industry ◽  
Environmental Problem ◽  
Raw Materials ◽  
Ceramic Materials ◽  
Raw Material ◽  
Partial Replacement ◽  
Fuel Wood ◽  
Respiratory Problems ◽  
Ceramic Paste ◽  
Material Saving

Much industrial waste has mineralogical, chemical and physical characteristics similar to clays used in ceramic materials, enabling the reuse of these as raw materials in the ceramic industry. The ashes are a type of waste containing metals, which can cause air pollution, responsible for serious respiratory problems in the affected population. This study investigate the use of waste derived from the carbonization of a solid fuel (wood) in ceramic paste used for the manufacture of rustic floors, aiming its incorporation into the mix, partially replacing (lessening the environmental problem) the usage of raw material (saving clay), enabling the analysis of certain variables of sample preparation (characterization and formulation) and their influence on the final properties of the material. Results indicate that the partial replacement of clay by ash is feasible in the chemical and mineralogical aspects in the formulation of ceramic paste in the manufacturing of rustic floors.

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