FERMENTOPATHY SECONDARY PRODUCTS OF CUTTING OF FISHES: COMPOSITION, NUTRITIONAL AND BIOLOGICAL VALUE

Fisheries ◽  
2020 ◽  
Vol 2020 (5) ◽  
pp. 107-112
Author(s):  
Aleksandr Sokolov ◽  
Olga Dvoryaninova ◽  
Olga Zemlyanukhina
Keyword(s):  
Amino Acids ◽  
Silver Carp ◽  
Pink Salmon ◽  
Biologically Active ◽  
Fish Processing ◽  
Human Gastrointestinal Tract ◽  
Secondary Products ◽  
Biological Value ◽  
Wide Range ◽  
Dry Food

Currently, the development of rational technologies for processing secondary resources of the fish processing industry is of considerable interest in order to obtain a wide range of food, feed, technical, medical products and biologically active additives on their basis. Of particular interest is the technology developed by the authors for obtaining dry food fermentolizates from secondary products of cutting pink salmon and silver carp. In the course of the experiment, it was found that the protein zones for the samples are mainly represented by low-molecular weight easily digestible proteins with m. m. from 13 to 33 kDa. The evaluation of the ratio of amino acids compared to the FAO standard showed that in the human body, the amino acids of fermentolizates are able to be utilized by 68-80%, which proves their high biological value. Own experimental data indicate a high availability and degree of destruction of proteins of fermentolizates by enzymes of the human gastrointestinal tract, which is from 92.39 to 96.87%. Thus, fermentopathy from secondary cuts of fish are high-value protein products.

scholarly journals Technology of Natural Biocorrectors from Seafood Processing Waste

2021 ◽  
Vol 320 ◽  
pp. 01008
Author(s):  
V.D. Bogdanov ◽  
A.A. Simdyankin ◽  
A.V. Pankina
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Chemical Components ◽  
Animal Products ◽  
Biological Value ◽  
Dry Food ◽  
Composition Structure ◽  
Seafood Processing

Biocorrectors are dry concentrates from natural raw sources with high nutritional value due to the high content of important chemical components of food, including essential, minor, and biologically active nutrients. The raw material for the production of natural biocorrectors can be waste from cutting the fish and animal products. It is promising to use the skin of an octopus, the weight of which during cutting is up to 37% of the weight of raw materials, Pacific herring milt, which is formed during cutting in an amount of up to 12.4% of the weight of raw materials, and bivalve mantle mollusk of Primorsky scallop, accounting for about 10% of its mass. The goal of the research is to obtain dry food concentrates from seafood waste that exhibit functional properties. To preserve and form the specific properties of finished products, namely high biological value, digestibility, organoleptic indicators of concentrates, low-processing temperatures (cryotechnology) were used, which maximally preserved the composition, structure and other natural properties of raw materials. The dry seafood concentrates obtained by cryogenic technology exhibit high functionality and can be used as biocorrectors of food in order to impart high nutritional and biological value to it due to the balance of microand macronutrients.

Justification of the possibility for obtaining meat culinary products using objects of marine origin

2021 ◽  
pp. 20-25
Author(s):  
Елена Владимировна Буракова ◽  
Татьяна Ноевна Слуцкая ◽  
Екатерина Васильевна Шадрина
Keyword(s):  
Amino Acids ◽  
Muscle Tissue ◽  
Raw Materials ◽  
Biologically Active ◽  
Poultry Meat ◽  
Amino Sugars ◽  
Main Ingredient ◽  
Organoleptic Evaluation ◽  
Marine Origin ◽  
Biological Value

Обоснована возможность получения мясных кулинарных продуктов с добавлением компонентов морского происхождения (макруруса малоглазого, тепловых экстрактов из голотурий - трепанга и кукумарии). В качестве основного сырья использованы мясо индейки и курицы, баранина и говядина. Критериями для оценки данного направления в технологии служили результаты органолептического исследования образцов и показателей биологической ценности. Установлено, что рациональным количеством при производстве котлет из мяса птицы мышечной ткани макруруса малоглазого является 25 % от основного ингредиента рецептуры; биологическая ценность готового изделия при этом увеличивается почти на 20 %. Тепловые экстракты из голотурий (трепанга и кукумарии), применяемые практически вместо воды в составе рецептур котлет из говядины или баранины, способствуют повышению органолептической оценки, а также положительно влияют на биологическую ценность, которая выше, чем у контроля, почти на 18 %. Использование тепловых экстрактов из морского сырья (голотурий) приводит к обогащению продукции растворимыми коллагеновыми фрагментами (установлено по увеличению количества свободного оксипролина), биологически активными аминокислотами (глутаминовая и аспарагиновая, аланин, глицин, пролин), аминосахарами и тритерпеновыми гликозидами. The possibility of obtaining meat culinary products with the addition of components of marine origin (small-eyed macrurus, thermal extracts from holothurium-trepang and cucumaria) is justified. Turkey and chicken meat, lamb and beef are used as the main raw materials. The criteria for evaluating this direction in the technology were the results of organoleptic examination of samples and indicators of biological value. It is established that the rational amount in the production of cutlets from poultry meat of muscle tissue of small - eyed macrurus is 25 % of the main ingredient of the recipe; the biological value of the finished product increases by almost 20 %. Thermal extracts from holothurias (trepang and cucumaria), used instead of water in the recipes of beef or lamb cutlets, contributes to an increase in organoleptic evaluation, and also positively affects the biological value, which is higher than that of the control by almost 18 %. The use of thermal extracts from marine raw materials (holothurias) leads to the enrichment of products with soluble collagen fragments, biologically active amino acids (glutamic and aspartic, alanine, glycine, proline), amino sugars and triterpene glycosides.

scholarly journals INFLUENCE OF BIOTECHNOLOGICAL FACTORS ON THE YIELD OF BIOLOGICALLY ACTIVE COMPOUNDS FROM SORBUS AUCUPARIA

2021 ◽  
pp. 291-300
Author(s):  
Elena Nikolaevna Sokolova ◽  
Tat'yana Vladimirovna Yuraskina ◽  
Yuliya Aleksandrovna Borshcheva ◽  
Natal'ya Aleksandrovna Fursova ◽  
Anton Yur'yevich Sharikov ◽  
...  
Keyword(s):  
Amino Acids ◽  
Biologically Active Compounds ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Theoretical Research ◽  
Sorbus Aucuparia ◽  
Plant Materials ◽  
Active Compounds ◽  
Wide Range ◽  
Active Substances

Currently, the diet of almost all population groups in Russia is characterized by a deficiency of vitamins, essential amino acids, macro- and micronutrients, as well as biologically active substances (flavonoids, carotenoids, etc.). Replenishment of the lack of these components in the diet of the population due to natural sources of plant origin is an important and actual task of national health care. The rational use of natural components of plant materials containing a wide range of natural biologically active substances using biocatalytic methods, as well as the selection of optimal conditions for obtaining commodity forms of ingredients, will allow to create preventive products that have a beneficial effect on the human body. Theoretical research in the field of promising sources of food and biologically active ingredients among wild species of plant materials were carried out. Biomedical properties of Sorbus aucuparia were described. The technological characteristics of the biologically active substances extraction from dried plant raw materials was investigated. Thus, it was revealed that the degree of dried berries grinding about 0.2–0.8 mm, the hydromodule 1 : 10 and the extraction duration 240 minutes are most effective for the extractive substances yield. The enzymatic complex, allowing the maximum to release biologically valuable components to extract was selected. The amino acid composition of rowanberry with the use of high-performance liquid chromatography was investigated. Produced fermentalizates contain complex of biologically active compounds, including amino acids, vitamins, carotenoids, phenolic substances, that makes these ingredients promising for creation of various foodstuffs to improve quality, nutritional and biological value, taste and other consumer properties.

scholarly journals BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPS

Food systems ◽  
2019 ◽  
Vol 2 (4) ◽  
pp. 18-24
Author(s):  
I. S. Vitol ◽  
N. A. Igoryanova ◽  
E. P. Meleshkina
Keyword(s):  
Dietary Fiber ◽  
Control Sample ◽  
Biologically Active ◽  
Cellulolytic Enzyme ◽  
Degree Of Hydrolysis ◽  
Enzymatic Modification ◽  
Colloidal Systems ◽  
Secondary Products ◽  
Enzyme Preparations ◽  
Wide Range

A method has been developed for the production of organic ingredients from secondary products resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic action of amylolytic enzymes to release starch polysaccharides while preserving the native properties of dietary fibers and biologically active substances associated with them. To a large extent, the features of the properties of the obtained ingredients are due to the number and composition of the components of dietary fiber of grain, as well as the morphological features of their structure. It is shown that the viscosity of aqueous colloidal systems at a concentration of soluble dietary fiber of the ingredient 0.5 % increases 11 times; at a concentration of 1.0 %   — 30 times, forming a viscous gel-like structure. This allows them to be used for gelling, thickening and stabilization of aquatic food systems. The use of ingredients with a high content of NLP in baking is possible only taking into account their water absorption capacity. A method for the enzymatic modification of secondary products of processing of grain triticale was developed. On the basis of the study of the kinetics and efficiency of the effect of proteolytic and cellulolytic enzyme preparations (EP) and their compositions, optimal conditions for enzymatic modification (the EP dosage is 0.5…0.75 units of PA/g of bran, 0.3…0.4 units of CA/g of bran, the optimum temperature is 40–50 °С, pH is 5.0 and 3.5, the duration of reactions is 1.5 hours) have been determined. The use of cellulolytic EP allowed to increase the amount of reducing substances and soluble protein by 1.5–2.5 times in comparison with the control sample. The biomodified bran obtained using the MEC «Shearzyme 500 L» + «Neutrase 1.5 MG» and «Viscoferm L» + «Distizym Protacid Extra» has a high degree of hydrolysis of non-starch polysaccharides and proteins, is characterized by a certain ratio of high-, medium-, low-molecular peptides and amino acids, has different functional and technological properties. They can be used in the production of a wide range of general-purpose, functional and treatmentand-prophylactic food products.

scholarly journals Determination of amino acids content in two samples of the plant mixtures by GC-MS

Pharmacia ◽  
2021 ◽  
Vol 68 (1) ◽  
pp. 283-289
Author(s):  
Alona Savych ◽  
Svetlana Marchyshyn ◽  
Myroslava Harnyk ◽  
Victoria Kudria ◽  
Anna Ocheretniuk
Keyword(s):  
Amino Acids ◽  
Biologically Active ◽  
Antidiabetic Activity ◽  
Gas Chromatography Mass Spectrometry ◽  
Mentha Piperita ◽  
Wide Range ◽  
Two Samples ◽  
Patients With Diabetes ◽  
Plant Mixture

Due to the wide range of biologically active substances, the plant mixtures can influence the development of diabetes mellitus and its complications. Amino acids attract particular attention due to their ability to stimulate insulin secretion, reduce hyperglycemia and regulate metabolic processes in patients with diabetes. The aim of this study was to investigate the content of amino acids in the plant mixture samples: 1) Cichorium intybus roots, Elymus repens rhizome, Helichrysum arenarium flowers, Rosa majalis fruits, Zea mays columns with stigmas, 2) Urtica dioica leaf, Taraxacum officinale roots, Vaccinium myrtillus leaf, Rosa majalis fruits, Mentha piperita herb, which have proven antidiabetic activity in studies in vivo. The amino acids were separated by validated method of gas chromatography-mass spectrometry with pre-column derivatisation. Quantitative analyses of amino acids showed that the predominant components were L-proline in the sample 1 and L-leucine and L-proline in the sample 2 of the plant mixtures.

scholarly journals Studies of the content of optical isomers of amino acids in food

Food systems ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 190-196
Author(s):  
A. S. Knyazeva ◽  
D. A. Utyanov ◽  
A. V. Kulikovskii ◽  
A. A. Kurzova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Starter Culture ◽  
Food Products ◽  
The Body ◽  
Optical Isomers ◽  
Biological Value ◽  
Industrial Processing ◽  
Wide Range ◽  
Processing And Storage

Food products undergo a wide range of chemical changes during their processing and storage. As a result of such reactions, both new chemical compounds and optical isomerization of compounds already present in the composition can be formed. The second case concerns the formation of D-enantiomers of amino acids from their L-forms. D-forms of amino acids not only have no biological value for the body, but also often have a negative effect on the human body due to the impossibility of metabolizing them and, as a consequence, their accumulation in the body. The aim of the work was to study the quantitative content of D-isomers of amino acids in milk that passed the ultra-pasteurization process and dairy products based on bacterial starter culture. The research results showed that in both cases of the considered technological methods, amino acid isomerization occurs. The highest degree of isomerization was observed in kefir samples relative to other samples. However, from the results obtained, it is not possible to estimate which amino acid is most susceptible to the racemization process, since different samples contained different D-isomers of amino acids. The smallest amount of D-isomers is found in milk that has not undergone any industrial processing. Studies have shown that technological processing of milk inevitably leads to the formation of D-isomers of amino acids, and this, in turn, at least reduces the nutritional and biological value of the product, which makes it necessary to conduct deeper studies in this direction to establish the most important factors in the process of racemization of amino acids in food products.

scholarly journals Application of the Gadidae Fish Processing Waste for Food Grade Gelatin Production

2021 ◽  
Author(s):  
Nikita Yu. Zarubin ◽  
Elena N. Kharenko ◽  
Olga V. Bredikhina ◽  
Leonid O. Arkhipov ◽  
Konstantin V. Zolotarev ◽  
...  
Keyword(s):  
Amino Acids ◽  
Food Systems ◽  
Raw Material ◽  
Fish Gelatin ◽  
Fish Processing ◽  
Processing Waste ◽  
Waste Products ◽  
Fish Products ◽  
The Pacific ◽  
Wide Range

Waste from fish cutting (heads, swim bladders, fins, skin, bones) is a high-value technological raw material for obtaining substances and products based on them with a wide range of properties. The possibility of using waste from cutting fish of the Gadidae family: the Alaska pollock (Gadus chalcogrammus) and the Pacific cod (Gadus macrocephalus), processed in the coastal zone, is scientifically substantiated. In this work, a technology has been developed for processing accumulated waste from fish cutting in order to obtain fish gelatin, which is characterized by high protein content (more than 80.0%) and a full set of essential and nonessential amino acids. We studied the quality of fish gelatin obtained from wastes from cutting the fish of the Gadidae family. The possibility of using fish gelatin as a component of fish products is shown; the dose of its introduction into the fish products is substantiated. The data obtained made it possible to recommend the use of fish processing waste products as a gelling component and a source of amino acids in multicomponent food systems.

scholarly journals STATES AND APPLICATION POTENTIAL OF FUNCTIONAL FOODS IN NUTRITION OF POPULATION AND MILITARY PERSONNEL

2020 ◽  
Vol 6 (1) ◽  
pp. 43-55
Author(s):  
A. I. Andriyanov ◽  
E. V. Kravchenko ◽  
S. G. Kuz’min ◽  
L. P. Lazarenko ◽  
O. G. Korosteleva ◽  
...  
Keyword(s):  
Amino Acids ◽  
Military Personnel ◽  
Functional Foods ◽  
The Body ◽  
Biologically Active ◽  
Dependent Diabetes Mellitus ◽  
Healthy Population ◽  
Organoleptic Characteristics ◽  
Functional Product ◽  
Wide Range

At present time, the compliance of energy costs and the chemical composition of foods in the daily diet with physiological needs of the body gains a particular relevance. Particular attention is paid to the use of functional food products - special products intended for systematic use by all age groups of a healthy population. Functional nutrition compensates for the deficiency of essential amino acids, polyunsaturated fatty acids (PUFA), vitamins, macro- and microelements, etc., as well as protects the body from the effects of pesticides and herbicides, antibiotics, dyes and preservatives, widely used in conventional products, and is used to strengthen health and prevent diseases caused by deficiencies in traditional nutrition. Such diseases include: obesity, non-insulin-dependent diabetes mellitus, hypertension, atherosclerosis, mental depression and others. In some professional groups, for example, in military athletes, the use of functional foods has been practiced for a long time. Currently, a fairly wide range of this group of products has been developed and is being produced. When developing a functional product, environmentally friendly raw materials of animal and vegetable origin, biologically active additives that improve functional and consumer qualities should be used. The high content of amino acids, proteins, carbohydrates, minerals, vitamins and other necessary biologically active substances, as well as good organoleptic characteristics and high consumer properties justify the feasibility of including functional products in the diet of military personnel, whose professional activity is characterized by high physical activity, requiring maximum use of functional resources organism. At the same time, military personnel are capable of completing official tasks at the limit of their physical capabilities, while maintaining relatively constant biochemical constants of the internal environment of the body. The information presented in the paper will be useful to the logistics and medical service specialists of the Russian Army and Navy and will serve as the basis for further development of the direction for the use of functional products for feeding military personnel.

scholarly journals BIOLOGICAL VALUE OF TOMATO PROCESSING BY-PRODUCTS

2021 ◽  
Vol 15 (1) ◽  
Author(s):  
O. Benderska ◽  
A. Bessarab ◽  
B. Iegorov ◽  
M. Kashkano ◽  
V. Shutyuk
Keyword(s):  
Proteinase Inhibitors ◽  
Experimental Studies ◽  
Trypsin Inhibitors ◽  
Biologically Active ◽  
Food Technology ◽  
Secondary Products ◽  
High Concentration ◽  
Biological Value ◽  
Tomato Seeds ◽  
Tomato Processing

The article analyzes the biological value of secondary products of tomato processing, namely tomato seeds, which, for the most part, is not considered as an object of processing. The use of secondary raw materials formed in the production of tomato products as a source of biologically active substances with their subsequent use in food technology is proposed. The results of theoretical and experimental studies of the biological value of tomato seeds. It has been found that tomato seeds have a high nutritional and biological value due to the high concentration of proteins, lipids, and carbohydrates. Accordingly, this value complies with modern recommendations on healthy diet for the population. Also, tomato seeds are rich in polyunsaturated fatty acids, phospholipids, macro- and micronutrient elements, vitamin E, and fiber. However, its nutritional value is substantially reduced by natural biologically active anti-alimentary substances, namely proteinase inhibitors. A first experimental is antinutrients tomato seeds.  А number of trypsin inhibitors of tomato seeds use micronating processing , a significant reduction has been achieved. The use of hydrothermal and micronization treatment of tomato seeds to reduce the activity of trypsin inhibitors is proposed. Hydrothermal treatment for 40 min at a water temperature of 90..100°C reduced trypsin inhibitory activity by 1..3% from baseline. Thus, when you stand micronating processing maturity during 60s reducing  trypsin inhibitors is about 34 % and for biological maturity is 28.8%. It was found that  technology tomato seeds processing allows to obtain a biologically valuable product, which is mainly represented by lipid up to 40%, as well as significant content of protein substances, carbohydrates and fibre. The purpose of this paper is the study of chemical composition and biological value of secondary tomato resources, namely tomato seeds, as well as researching the possibility of its application in food technology. It is also concerned with determination of quantitative and qualitative composition of anti-nutrients of tomato seeds and selection of ways to decrease the activity of anti-nutrients of tomato seeds.

scholarly journals DETERMINATION OF AMINO ACID COMPOSITION OF BROСCOLI CABBAGE PROTEIN

2018 ◽  
Vol 3 ◽  
pp. 25-32
Author(s):  
Svitlana Belinska ◽  
Nataliia Kamienieva ◽  
Stanislava Levytska ◽  
Sergiy Rogalskiy
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Fruits And Vegetables ◽  
Scientific Database ◽  
Biological Value ◽  
Geographical Regions ◽  
Wide Range ◽  
Dispensable Amino Acids

A wide range of fresh fruits and vegetables grown in different geographical areas and represented in international trade networks has changed the consumers' approaches to their choice. The determining criterion of choice is the biological value of plant raw materials, is determined by the content of amino acids, vitamins, mineral elements, β-carotene, which play a significant role in ensuring the functioning of the human body. The chemical composition of fruits and vegetables is highly variable and depends on the type, variety of vegetables, agro climatic conditions of their cultivation, storage characteristics and requires study. The study of the amino acid composition and biological value of the protein of the broccoli varieties of French and Dutch selections, which are regionalized in Ukraine, will determine the most promising varieties in order to provide the population with full-fledged proteins of plant origin. The amino acid composition of the protein of the broccoli Parthenon, Belstar F1, Quinta F1, Monaco F1 is regionalized and suitable for cultivation in different geographical regions of Ukraine. Calculation of the amino acidic score and biological value of the broccoli cabbage protein on which the varieties were ranked. 8 indispensable and 8 dispensable amino acids are identified and quantified. It is found that the greatest content of indispensable amino acids is characteristic for cabbage varieties Parthenon (41.95 mg/100 mg protein) and Belstar F1 (42.26 mg/100 mg protein). All the investigated varieties of broccoli cabbage don’t differ significantly in this indicator. A high content of glutamic acid (from 16.27 to 18.43 mg/100 mg protein), aspartic acid (from 9.54 to 10.56 mg/100 mg protein), arginine (from 6.02 to 6.90 mg) is found in the dispensable amino acids in broccoli cabbage varieties/100 mg). The calculated amino acid scores show that the broccoli cabbage protein is a valuable source of isoleucine, methionine, phenylalanine and tryptophan. The score of methionine, tryptophan and isoleucine ranges from 165.1 % to 183.1 %; from 121.0 to 156.0 % and from 115.3 to 127.8 % respectively. Species of broccoli cabbage are identified, the protein of which has the highest biological value. The performed calculations confirm that the highest biological value is possessed by the broccoli cabbage protein of Quinta F1 variety (64.2 %). This variety is the most balanced in its amino acid composition compared to other varieties. The biological value of the protein of the varieties of Monaco F1, the Parthenon is different and amounted to 63.2 % and 63.1 %, respectively. The lowest biological value is found for the protein Belstar F1 – 60.5 %. The research results of the amino acid composition and biological value of the broccoli cabbage protein of varieties bred and grown in different countries will contribute to the expansion of the scientific database on the effect of climatic growing conditions on the biological value of the broccoli cabbage protein. The obtained results can also be useful for specialists in the agrarian sector and the fruit and vegetable industry.

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