scholarly journals Use of aromatic root vegetables in the technology of freshwater fish preserves

10.5219/1581 ◽  
2021 ◽  
Vol 15 ◽  
pp. 296-305
Author(s):  
Nataliia Holembovska ◽  
Liudmyla Tyshchenko ◽  
Nataliia Slobodyanyuk ◽  
Valentyna Israelian ◽  
Yuliya Kryzhova ◽  
...  
Keyword(s):  
Freshwater Fish ◽  
Linseed Oil ◽  
Control Sample ◽  
Food Product ◽  
Mineral Elements ◽  
Fish Flesh ◽  
Sodium Magnesium ◽  
Hydrolysis Of ◽  
Positive Factor ◽  
Root Vegetables

The expediency of using freshwater fish and aromatic root vegetables in the technology of preserves has been substantiated. Based on the organoleptic analysis, the compatibility of freshwater fish and aromatic vegetables as part of preserves has been determined. The conditions for pretreatment of salted semi-finished products to ensure their maturation as part of preserves have been theoretically substantiated and experimentally determined. It has been found that pretreatment of freshwater fish flesh with 1.0% and 1.5% malic acid for 60 minutes provides soft, tender and juicy consistency, which corresponds to an organoleptic rating of 5 points. Changes in the fatty acid composition of preserves are mainly associated with an increase in the amount of polyunsaturated fatty acids that have been introduced with linseed oil, which is a positive factor. It has been found that, in comparison with the control sample, the level of all mineral elements in preserves with aromatic root vegetables is significantly increased, with fiber present, which indicates the expediency of introducing aromatic root vegetables into this product to enrich it with essential mineral and carbohydrate elements to obtain a high-value and healthy food product. Enriching the formulation of preserves made of freshwater fish with a variety of herbal additives increases their nutritional value and allows to get a product of high value enriched with such vital nutrients as carbohydrates, calcium, potassium, phosphorus, sulfur, sodium, magnesium, manganese, and iron. Aromatic root vegetables such as horseradish, parsley, and ginger have been found to exhibit antiseptic properties and delay the activity of microbial enzymes as they content phenol. Therefore, the use of aromatic root vegetables helps to inhibit the oxidation and hydrolysis of fats, which may be due to the presence of phenols in their composition.

Investigation of the efficiency of beet syrup usage in products based on nutraceutical principles

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
Yu Kryzhova ◽  
◽  
O Deyak ◽  
Keyword(s):  
Risk Factor ◽  
Human Health ◽  
Activity Index ◽  
Sugar Content ◽  
Control Sample ◽  
Food Product ◽  
Experimental Investigations ◽  
Energy Value ◽  
Total Sugar Content ◽  
Healthy Nutrition

The nature of nutrition is the most important factor determining human health. Proper healthy nutrition maintains health, plays an important role in preventing chronic diseases in modern humans. The level of food product quality must meet the human physiological needs for nutrients and energy, and healthy nutrition also includes the concept of the preventive effect of food, or food as a risk factor for chronic non-communicable diseases. When nutrients are in improper proportions, nutrition is considered incorrect, unhealthy, irrational, and may play a role as a risk factor for the development of human diseases. The paper substantiates the use of beet syrup and beet in ketchup technology and the benefits of the developed recipes for human health. It also covers the physicochemical composition of beet syrup, which contains 93.5% dry matter, and sugar composition and content in beet syrup: glucose, fructose, sucrose, and maltose, the total sugar content is 48.8 g/100 g that is 50.2 g/100 g less than common sugar. The ratio of prescription ingredients, established by experimental investigations on organoleptic parameters, is substantiated. The water activity index was investigated, which constituted 0.92 in the second sample, 0.93 – in the first sample, and 0.93 – in the control sample, which will have a positive effect on their shelf life. The examination of the chemical composition showed that the protein content in the first sample increased by 33%, in the second sample – by 56% compared to the control sample; the sugar content reduced by 42.7% in the first sample and by 50.6% in the second sample; the vitamin C content increased; the fiber content increased 3 times; the developed products are enriched with iron, phosphorus, and potassium. The Nutri-score calculation showed that the samples developed according to formulas №1 and №2 belong to categories A and B and are more balanced and beneficial to human health, which indicates the high nutritional value of the products. In terms of the energy value, the developed samples have an advantage over the control. The energy value (kcal/100 g) of the first sample is 100, the second sample – 89.5, and the control sample – 104.

Survey of Cyclohexylamine Content of Food Products Containing Cyclamates

1970 ◽  
Vol 53 (6) ◽  
pp. 1120-1128
Author(s):  
T Fazio ◽  
J W Howard ◽  
E O Haenni
Keyword(s):  
Weight Control ◽  
Food Product ◽  
Storage Conditions ◽  
Major Type ◽  
Processing And Storage ◽  
Relationship Of ◽  
The Relationship ◽  
And Storage ◽  
Hydrolysis Of ◽  
Content Range

Abstract A national survey was conducted to ascertain the relationship of the cyclohexylamine content of cyclamate-containing products to their composition, processing, and storage conditions. Cyclohexylamine was found in 174 of the 232 samples examined. The cyclohexylamine content range for each major type of food product was as follows: 0.0–8.2 ppm for carbonated beverages; 0.0–5.8 ppm for dry beverage bases; 0.0–1.5 ppm for fruit juices; 0.0–0.8 ppm for weight control foods; and 0.3–66 ppm for food sweetener preparations (liquid and dry base). No correlation between the cyclamate content of products and the cyclohexylamine present was evident. However, the findings indicate that significant hydrolysis of cyclamate can occur.

scholarly journals The Drop-in-Drop Encapsulation in Chitosan and Sodium Alginate as a Method of Prolonging the Quality of Linseed Oil

Polymers ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1355 ◽  
Author(s):  
Szymon Mania ◽  
Robert Tylingo ◽  
Anna Michałowska
Keyword(s):  
Sodium Alginate ◽  
High Efficiency ◽  
Unsaturated Fatty Acids ◽  
Linseed Oil ◽  
Control Sample ◽  
Membrane System ◽  
Oxidation Products ◽  
Food Ingredients ◽  
Preservation Method

Nowadays, the encapsulation of sensitive products by various techniques has become popular as a promising preservation method. In particular, this applies to oils with a high content of unsaturated fatty acids and a high susceptibility to deterioration. This work presents the possibility of using a chitosan and sodium alginate in the form of a hydrogel membrane to protect food ingredients such as linseed oil, which is stored in an aquatic environment. The obtained results showed the high efficiency of the coaxial method encapsulation, which did not affect the quality of the oil measured after encapsulation. The greatest protective effect was observed in the linseed oil–chitosan membrane system, in which the primary and secondary oxidation products content were 88% and 32% lower than in the control sample, respectively. The smallest changes of the fatty acid profile, conjugated dienes, and trienes were observed in the chitosan capsules with linseed oil compared to the control sample.

scholarly journals Effect of soaking and germination on approximate composition and certain characterize of isolate protein (solubility and degree of hydrolysis) Of mung bean Vigna radiate

2014 ◽  
Vol 8 (4) ◽  
pp. 31-34
Author(s):  
Abdul kadir Hadi Alwan ◽  
Sahr Sebeh ◽  
Mustafa Farhan Guma
Keyword(s):  
Mung Bean ◽  
Room Temperature ◽  
Protein Solubility ◽  
Control Sample ◽  
Control Treatment ◽  
Degree Of Hydrolysis ◽  
Vigna Radiate ◽  
Maximum Value ◽  
Approximate Composition ◽  
Hydrolysis Of

Four groups of local mung bean Vigna radiate were soaked for 24h. Three of these were germinated for 1, 2 and 3 days at room temperature 23˚Cusing wet cloths between technique while the fourth was depending as a soaking sample in addition to control treatment without soaking. Approximate chemical composition (crud protein, oil, ash, moisture, fibers and carbohydrates) and mung protein isolates (MPI) with its solubility SP and degree of hydrolysis DH, were determined for four dehulling groups besides control sample. Dehulling mung bean DMB flour contained 23.53, 1.83, 3.11, 7.5, 17.14 and 46.89% crud protein, oil, ash, moisture, fibers and carbohydrates, respectively. While the values of MPI, SP, and DH were 12.85, 1.5 and 1.4 % respectively .During germination significantly increasing in (CP) (MPI) and (DH) and the maximum values were 25.29, 15.34 and 2.11%respectively after two days, while maximum value was 9.53% for protein solubility after 3 days of germination. While oil content diminished a little and slight inconstant changes were shown in fibers and rest carbohydrates.

scholarly journals USING 7-POINT FACIAL HEDONIC SCALE TO COMPARE CHILDREN PREFERENCE TOWARDS PASTEURISED MILK AND UHT MILK: A CASE STUDY ON LOCAL COMMERCIAL PRODUCTS

2018 ◽  
Vol 55 (5A) ◽  
pp. 226
Author(s):  
Tu Viet Phu
Keyword(s):  
Milk Sample ◽  
Age Groups ◽  
Control Sample ◽  
Food Product ◽  
Sensory Properties ◽  
Acceptance Test ◽  
Uht Milk ◽  
Food And Beverage ◽  
The Difference ◽  
Hedonic Scale

Children are an important targeted consumer group of food and beverage industry nowadays, especially of dairy industry. Understanding children liking for sensory properties of a food product is the key for product development success. Pasteurised milk and UHT milk are two major choices for children drinking milk in Vietnamese market. The difference in production process of these two products, mostly the heating treatment, may occur differences in terms of sensory properties and by consequence affect children’s preference. The objectives of this study were then i) to verify ability of the 7-point facial hedonic scale in evaluating children preference of different age groups; and ii) to compare the degree of liking of pasteurised milk and UHT milk by children. 240 children aged from 4 to 13 participated to an acceptance test using 7-point facial hedonic scale. One pasteurised milk sample, one UHT milk sample and one UHT sweetened control sample collected from the market were tested. These 3 testing products belong to one local producer. Results showed that for all testing age groups children rated the control sweetened sample as the most favourite. This helps to justify that children of these ages are able to use the scale. There was no difference of children liking for tested pasteurised milk and UHT milk on all testing age groups. Possible sensory difference between these products is not resulted in preference differences among the testing children. Further results on the effect of age group, gender and general milk liking of children were also discussed. 

Lipid components and enzymatic hydrolysis of lipids in muscle of Chinese freshwater fish

2000 ◽  
Vol 77 (8) ◽  
pp. 825 ◽  
Author(s):  
Masaki Kaneniwa ◽  
Song Miao ◽  
Chunhong Yuan ◽  
Haruka Lida ◽  
Yutaka Fukuda
Keyword(s):  
Enzymatic Hydrolysis ◽  
Freshwater Fish ◽  
Chinese Freshwater Fish ◽  
Hydrolysis Of ◽  
Lipid Components

Improving technology of fish semi-finished products with the addition of non-traditional raw materials

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
N Нolembovska ◽  
◽  
N Slobodianiuk ◽  
V Israelian ◽  
◽  
...  
Keyword(s):  
Shelf Life ◽  
Freshwater Fish ◽  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Oxidation Products ◽  
Practical Significance ◽  
Biological Efficiency ◽  
Physicochemical Changes ◽  
Technology Of Production

Taking into account the results of scientific literature research concerning the nutritional value and biological efficiency of cranberry and goji berry, we found that the development of the technology of semi-finished products with their use is relevant and has practical significance for the technology of production of fish products. The article presents the results of studying chemical composition, organoleptic evaluation, and physicochemical changes in semi-finished products with the addition of non-traditional raw materials and determining their shelf life. The study illustrates the feasibility of combining freshwater fish with plant raw materials to expand the range of biologically valuable food products. The obtained positive general impressions, harmonious, fishy and sweet and salty taste proved the feasibility of combining cranberries and goji berries with freshwater fish, as evidenced by the high indicators of appearance, taste, and odor. By consistency, the fish sticks are plastic and tight in section. It was found that in the control sample, there are processes of hydrolytic spoilage after 90 days of storage that testify to the intensive lipid hydrolysis and the accumulation of free fatty acids in this sample. In the experimental samples, the hydrolytic spoilage gradually increases and only reaches the critical point by the end of the shelf life. Oxidative processes in the lipids of semi-finished products were determined by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide value of lipids in semi-finished products, we found that the control sample is not subject to storage for 60–135 days, and the fat quality deteriorates in the experimental samples after 135 days and is characterized as not subject to storage. It has been experimentally established that the addition of non-traditional raw materials allows not only to improve the technology of production of chopped semi-finished products but also to solve the problem of obtaining a product with increased nutritional value. We found that the developed technology of fish semi-finished products will significantly expand the range of functional products based on natural components, which will to some extent expand the current problem of raw material processing from inland water bodies of Ukraine.

Development of technology for producing wheat bread enriched with soy ingredient

2021 ◽  
pp. 108201322110629
Author(s):  
Ekaterina S. Statsenko ◽  
Nadezhda Yu. Korneva ◽  
Olesya V. Pokotilo ◽  
Oksana V. Litvinenko
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Vitamin B1 ◽  
Food Product ◽  
Wheat Bread ◽  
Total Carbohydrate ◽  
Total Carbohydrate Content ◽  
Rational Production ◽  
Promising Source ◽  
Production Characteristics

Nutritional supplements produced from soy and being rich in protein, fat and many other valuable substances have become a promising source of fortification of bakery products. This study aimed to develop a technology for producing wheat bread enriched with a protein-vitamin-mineral ingredient (PVMI) obtained from germinated soybeans. When kneading the dough, PVMI was added together with wheat flour and other dry components. Mathematical modeling of the wheat bread sensory evaluation showed the optimal content of PVMI in the recipe was 20% of the weight of wheat flour. As a result of the correlation-regression analysis, the most rational production characteristics for obtaining bread enriched with BVMI have been established. The amount of protein in the bread sample increased by 71.9%, dietary fiber - by 40.9%, vitamin E - by 34.7%, vitamin B1 - by 190%, vitamin B2 - by 80%, choline - by 186%. The fat quantity was 4.1 times more. At the same time, the total carbohydrate content decreased by 18.1% compared to the control sample. The improved chemical composition makes it possible to classify wheat bread with PVMI as an enriched food product.

scholarly journals Sesame oil in diets for lambari: Effects on growth parameters, corporal chemical composition and physiological alterations

2016 ◽  
Vol 46 (7) ◽  
pp. 1274-1280 ◽  
Author(s):  
Mariene Miyoko Natori ◽  
Rachel Cristina Prehl Alves ◽  
Ricardo Henrique Franco de Oliveira ◽  
Julio Guerra Segura ◽  
Elisabete Maria Macedo Viegas
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Freshwater Fish ◽  
Fatty Acid Profile ◽  
Growth Parameters ◽  
Linseed Oil ◽  
Sesame Oil ◽  
Randomized Design ◽  
Physiological Alterations ◽  
Completely Randomized Design

ABSTRACT: The inclusion of sesame oil associated with soybean, linseed and freshwater fish residue oil in the diets fed to Lambaris Astyanax altiparanaewas evaluated by the growth performance parameters, body composition and possible physiological changes (GARUTTI & BRISTSKI, 2000). The experiment was a completely randomized design in two factorial parameters tested: three oil types (soy oil (SO), linseed oil (LO) and freshwater fish residue oil (FRO)), combined or not with sesame oil (SEO), totalizing six treatments and four replications 24 cages, capacity of 0.70m3 (density of 251 fish m-3). The fish (mean weight 2.35g±0.62g and mean length 5.25cm±0.68cm) were fed with the experimental diets twice a day. After 75 days, the following parameters were determined: body chemical composition and fatty acid profile, glycemia, liver (LG) and muscle glycogen (MG) levels, and lipid peroxidation (TBARS). Fish fed with diets containing SEO had higher desaturation index values of LNA while those fed with SEO combined with LO displayed reduced hepatic lipid oxidation. Inclusion of SEO improved the fatty acid profile and stability, without causing problems related to fish performance and health.

scholarly journals Antimicrobial Performance of Two Different Packaging Materials on the Microbiological Quality of Fresh Salmon

Coatings ◽  
2016 ◽  
Vol 6 (1) ◽  
pp. 6 ◽  
Author(s):  
Manuela Rollini ◽  
Tim Nielsen ◽  
Alida Musatti ◽  
Sara Limbo ◽  
Luciano Piergiovanni ◽  
...  
Keyword(s):  
Storage Time ◽  
Multilayer Film ◽  
Control Sample ◽  
Microbiological Quality ◽  
Food Product ◽  
Packaging Materials ◽  
Contaminated Food ◽  
Salmon Fillet ◽  
Lower Temperature ◽  
Active Package

In the present research the antimicrobial activity of two active packaging materials on the spoilage microbiota of fresh salmon fillets was tested. A PET-coated film (PET: Polyethylene Terephthalate) containing lysozyme and lactoferrin was tested in parallel with a carvacrol-coextruded multilayer film. Salmon fillet samples were stored up to four days at 0 and 5 °C, comparatively. The carvacrol multilayer film was found effective in preventing mesophiles and psychrotrophs at shorter storage time and at lower temperature (4.0 compared to 5.0 log CFU/g in the control sample—CFU: Colony Forming Units). Lysozyme/lactoferrin-coated PET was instead efficient in decreasing H2S-producing bacteria at longer storage time and higher temperature (2.7 instead of 4.7 log CFU/g in the control sample). Even if is not intended as a way to “clean” a contaminated food product, an active package solution can indeed contribute to reducing the microbial population in food items, thus lowering the risk of food-related diseases.

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