scholarly journals The use of mutton in sausage production

10.5219/1602 ◽  
2021 ◽  
Vol 15 ◽  
pp. 506-512
Author(s):  
Juraj Čuboň ◽  
Peter Haščík ◽  
Peter Herc ◽  
Lukáš Hleba ◽  
Miroslava Hlebová ◽  
...  
Keyword(s):  
Amino Acids ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Protein Content ◽  
Technological Process ◽  
Raw Materials ◽  
Sheep Meat ◽  
Mda Content

The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh 23.65 g.100g-1 and sausage 19.89 g.100g-1. Of the monitored amino acids, the highest content was in lysine, in the sausage was 1.9 g.100g-1 and of the raw materials in the belly 2.1 g.100g-1. We also found a higher proportion of leucine 1.7 g.100g-1 in both sausage and sheep thighs. The arginine content in the sausage was also high 1.39 g.100g-1. We found a high content of palmitic acid in the pork shoulder of 24.38 g.100g-1 FAME. The content of palmitic acid in sheep meat was 24.32 g.100g-1 FAME and in sausage 24.16 g.100g-1 FAME. The content of stearic acid in the pork shoulder was 10.89g.100g-1 FAME, in the sheep thigh 10.64g.100g-1 FAME, in the belly 11.07 g.100g-1 FAME, and the sausage 10.92 g.100g-1 FAME. The MDA content in sheep meat was 0.185 mg.kg-1, in pork shoulder 0.141 mg.kg-1, in pork belly 0.22 mg.kg-1 and in sausage on the day of production 0.45 mg.kg-1. On the 30th day, the MDA content was in the sausage 0.78 mg.kg-1. The high MDA content of the sausage was probably most influenced by the technological process, as all raw materials, because there was a lower MDA content.

scholarly journals Analysis of the criteria of efficiency of work of separators for the field of hydrocarbon raw

2019 ◽  
pp. 114-119
Author(s):  
Valeriy V. Piven ◽  
Vladislav S. Shchelkonogov
Keyword(s):  
Technological Process ◽  
Raw Materials ◽  
Comprehensive Assessment ◽  
Technological Scheme ◽  
Qualitative Composition ◽  
Separation Processes ◽  
Process Flow ◽  
Multi Stage ◽  
Flow Diagrams

Assessment of the quality of separation of hydrocarbon raw during its field preparation is necessary to determine the efficiency of the entire technological process of preparation. The absence of complex criteria for assessing the quality of separation for multi-stage processes does not allow one to obtain unambiguous solutions in justifying the process flow diagrams and equipment for separation. We have analyzed the typical technological scheme of separation of hydrocarbon raw materials and existing criteria for separation processes. It is proposed to use the criterion for a comprehensive assessment of the separation processes of hydrocarbon raw materials, allowing calculating the efficiency of the process, taking into account the possible production of intermediate fractions and their qualitative composition

Methodical approaches to the substantiation of accommodation of the object for food products in the boundaries of sanitary-protective zones of enterprises of other lines of the industry

2020 ◽  
Vol 99 (11) ◽  
pp. 1308-1314
Author(s):  
Irina V. May ◽  
Svetlana A. Vekovshinina ◽  
Svetlana V. Kleyn ◽  
Nadejda V. Nikiforova
Keyword(s):  
Technological Process ◽  
Food Production ◽  
Raw Materials ◽  
Food Products ◽  
Evidence Base ◽  
Hazard Identification ◽  
Production Facility ◽  
Protection Zone ◽  
Quality Of Food

Introduction. In conditions of the high density of urban development, efficient use of municipal lands is of particular relevance. Food production facilities make up a significant sector of many cities’ economy, including centers of ferrous and non-ferrous metallurgy, chemistry, petrochemistry, mining, etc., i.e., settlements where significant areas are limited in use by sanitary protection zones. Resolution of the Government of the Russian Federation dated March 3, 2018, No. However, such a justification is a scientific and methodological problem since there is no regulatory consolidation of the procedure. The purpose of the study was to develop and practically test methodological approaches to justification the admissibility (inadmissibility) of placing a food production facility in the sanitary protection zone of enterprises in other line of the industry. Material and methods. Design and technical documentation were studied on sources of data on air quality at the industrial site and indoors, and the quality of food products. Authors performed hygienic assessment of the safety and quality of air, raw materials, water, and manufactured food products for compliance with sanitary requirements and standards. When analyzing potential threats to contamination of food products, a mechanism was used to isolate critical points of the technological process. Results. An algorithm for the formation of the evidence base of the absence (presence) of the negative impact on food quality, the fact of the location of the production facility in the sanitary protection zone of a large industrial enterprise on the quality of food products is proposed. On the example of the production of juices from natural concentrated products, each step of the algorithm has been worked out: analysis of the technological process of production; hazard identification, instrumental measurements of the quality of environmental objects and raw materials and products. Conclusion. The proposed algorithm allows creating a reliable evidence base for deciding on the admissibility (inadmissibility) of the location of the food production facility in the sanitary protection zone of the enterprise with a different type of activity, tested in real conditions of a large industrial unit. The algorithm can be used as a base for the widespread use and further improvement.

Sonochemistry Effects Influence on the Adjustments of Raw Materials and Finished Goods Properties in Food Production

2016 ◽  
Vol 870 ◽  
pp. 691-696 ◽  
Author(s):  
N.V. Naumenko ◽  
I.V. Kalinina
Keyword(s):  
Technological Process ◽  
Food Production ◽  
Raw Materials ◽  
Physical Nature ◽  
Protein Matrix ◽  
Fermentation Processes ◽  
Water Activation ◽  
Biotechnological Processes ◽  
The Cost

Nowadays there are many ways to improve the quality of raw materials, to shorten the technological process and increase the persistence of bread and flour products. Most of them are based on the introduction of extra components to the recipe to facilitate fermentation processes intensification and protein matrix swelling starch development. Introduction of additional components often causes an increase in the cost of finished products and falls on the consumers spending. Also, we cannot ignore the fact that the introduction of extra components changes the traditional recipe much. Because of this, the study of the physical nature factors that are used for intensification of biotechnological processes becoming very popular. The article points out that physical nature factors used to intensify that biotechnological processes can be viewed by water activation that obtained by ultrasound (US) exposure.

scholarly journals Biogenic amines in rennet ripening cheeses as a health risk to consumers

2017 ◽  
Vol 73 (4) ◽  
pp. 214-219 ◽  
Author(s):  
Anna Madejska ◽  
Mirosław Michalski ◽  
Jacek Osek
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Raw Materials ◽  
Food Poisoning ◽  
Storage Conditions ◽  
Detection Methods ◽  
Temperature Time

Biogenic amines are nitrogen compounds which are products of the decarboxylation of free amino acids. They are produced with the participation of bacterial microflora producing enzymes, and they may be introduced together with food into the human body. The highest amounts of biogenic amines are found in meat, fish and cheeses. Consumption of products containing biogenic amines can cause food poisoning and allergies in consumers. The most common amines in cheeses are tyramine, histamine, putrescine, cadaverine and 2-phenylethylamine. The formation of amines depends on the technology of food production, storage conditions (temperature, time, pH, moisture), the quality of the raw materials (the content of free amino acids, proteins, salts, sugars) and the presence of microorganisms producing decarboxylases. This article describes different types of biogenic amines, their formation, detection methods and health risks to consumers. Information on the harmfulness of biogenic amines and on factors conducive to their production may help prevent poisoning with these compounds.

scholarly journals Kualitas Ikan Cakalang (Katsuwonus pelamis) Presto pada Beberapa Hari Penyimpanan

Jurnal MIPA ◽  
2015 ◽  
Vol 4 (1) ◽  
pp. 57
Author(s):  
Christiviany A. Lalompoh
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Storage Time ◽  
Plate Count ◽  
Katsuwonus Pelamis ◽  
High Temperature And Pressure ◽  
Total Plate Count ◽  
Mda Content ◽  
Temperature And Pressure

Telah dilakukan penelitian tentang kualitas ikan Cakalang (Katsuwonus pelamis) melalui proses presto pada beberapa hari penyimpanan. Ikan presto merupakan ikan yang direbus pada suhu dan tekanan tinggi sehingga menghasilkan ikan dengan duri yang lunak dan mudah untuk dikonsumsi. Pengolahan ikan dilakukan dengan menggunakan bumbu dan tanpa bumbu. Lama penyimpanan bergantung pada kerusakan ikan. Kualitas ikan yang diukur adalah kadar protein, kadar air, kadar malondialdehid (MDA), dan Total Plate Count (TPC). Hasil penelitian menunjukkan bahwa kadar protein ikan cakalang presto pada semua perlakuan, mengalami peningkatan setelah melalui proses presto. Kadar air dan nilai TPC pada semua perlakuan dan kadar MDA pada pemberian bumbu, belum melewati batas mutu, sedangkan kadar MDA ikan Cakalang presto tanpa pemberian bumbu, sudah melewati batas mutu yang ada.Studies about the quality of Cakalang fish (Katsuwonus pelamis) through presto process on several days storage has been carried out. Presto fish is a fish boiled at high temperature and pressure to produces spines fish that soft and easily consumed. Fish processed by using seasoning and without seasoning. The storage time depends on the desstruction of fish. Fish quality that measured are protein content, water content, malondialdehid (MDA) content, and Total Plate Count (TPC). The results showed that the protein content of Cakalang presto of all treatmens increased through the presto process. Water content and TPC value of all treatments and MDA content of seasoning treatment yet to pass the quality line, while MDA content of Cakalang presto without seasoning treatment has passed the existing quality line.

scholarly journals STUDY ABOUT THE INFLUENCE OF SOME FACTORS ABOUT THE LACTIC ACID FERMENTATION OF CARROT JUICES

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Magda Gabriela Bratu ◽  
Lavinia Buruleanu ◽  
Daniela Avram
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Raw Materials ◽  
Lactic Acid Fermentation ◽  
Total Acidity ◽  
Acid Fermentation ◽  
Heat Treated ◽  
Initial Content

The influence of the storage time of vegetables - raw materials, the influence of fermentation temperature and the influence of the glucose addition about the lactic acid fermentation unfolding has been studied. Fresh carrots and carrots stored five months were pressed to raw juice and heat-treated at 70 degrees C for 20 minutes in the aim of destroy the undesirable microorganisms. Carrot juices were inoculated with lactic acid bacteria isolated from epiphytic microbiota at the concentration of 4x105 UFC/ml and fermented in a thermostat for 96 hours. During the fermentation the following analytical parameters were established: reducing sugars, total acidity, pH, amino acids content, nitrites content, ascorbic acid content. During fermentation the pH of carrot juices decreases from 6,15 to 3,99, while the total acidity increases from 0,06 to 1,62% (as lactic acid). Less than 25% of the initial content of ascorbic acid rests in the juices after 96 hours of fermentation. The amino acids content of juices, expressed as g N2/100g, increase with a middle of 50% in 96 hours, due of the proteins decomposition. The pre-digestion of these compounds improve the nutritional quality of the lactofermented juices. We found that the glucose supplement hasn’t a significant influence about the lactic acid accumulation. Also, at the end of the period of study, we found that the substratum metabolization was difficult in the sample with 1% glucose initial added. The quality of the raw materials, especially concerning the sugars content and the total acidity at the beginning of the fermentation process is important because a rapidly increase of acidity minimizes the influence of spoilage bacteria. To proceed from the results of the sensory analysis and the results of the chemical analysis we recommend stopping the fermentation of these juices after 72 hours.

scholarly journals Canned Products Based on Animal Hearts as Collagen and Ferrum Sources

Food Industry ◽  
2020 ◽  
Vol 5 (3) ◽  
pp. 44-51
Author(s):  
Olga Mitryashkina ◽  
Lydia Shulgina ◽  
Yuriy Shulgin
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Muscle Tissue ◽  
Human Body ◽  
Raw Materials ◽  
Farm Animals ◽  
Elastic Tissue ◽  
Canned Food ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials

To activate the elastic tissues regeneration, a man needs to receive at least 5 g of such amino acids as proline and oxyproline, which are involved in the process of the body’s own collagen production, with food every day. The source of collagen can be products made from the hearts of farm animals. High temperature influence destroys collagen, and there is an accumulation of low-molecular peptides that are available to the human body. The article presents the results on the development of new types of canned food based on the farm animal hearts and plant raw materials. The animal hearts are high-protein raw materials in terms of protein content. The fat content does not exceed 3.7 ± 0.5 %, which results in a lower energy value compared to muscle tissue. Proteins in animal hearts are balanced in terms of amino acid composition; the content of collagen in them is 4.8–4.5 %, which is significantly higher than its amount in muscle tissue proteins. The researchers developed technology and recipes of canned food based on animal hearts and vegetable raw materials. The mass fraction of hearts in canned food recipes is 60.0–65.0 %. The additional components were beans and vegetables. Developed canned food made on the basis of animal hearts and vegetable raw materials had high organoleptic characteristics: protein content was 10.7–12.6 %; fat – 7.6–9.1 %. 100 g of canned food contains 0.85 ± ± 0.5 g of collagen-forming amino acids, which allows the human body to provide 16.5 ± ± 0.5 % of the daily need for them. Canned food is an additional source of iron (the content of which is 2.9 ± 0.3 g/100 g). A man recommends canned foods based on animal hearts and vegetable raw materials as specialized products for dietary and preventive nutrition of people of older age groups and persons with reduced processes of elastic tissue regeneration.

scholarly journals Composition, Digestibility, and Microbiological Quality of the Animal-Origin Meal

2020 ◽  
Vol 8 (1) ◽  
pp. 424
Author(s):  
Julia Marixara Sousa da Silva ◽  
Christiane Silva Souza ◽  
Alison Batista Vieira Silva Gouveia ◽  
Weslane Justina da Silva ◽  
Lorrayne Moraes de Paulo ◽  
...  
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Microbiological Quality ◽  
Metabolizable Energy ◽  
Production Costs ◽  
Grain Size Analysis ◽  
Animal Origin ◽  
Size Analysis ◽  
Salmonella Spp

There is currently a growing interest of animal nutritionists and farmers in the use of by-products and/or agro-industrial residues in feeds. The purpose is to reduce production costs, since feed represents nearly 70% of the cost of production, as well as to allocate waste properly, minimizing potential environmental impacts. The characteristics of the residues used and their physical and/ or chemical limitations should be known, providing nutritionist with the correct information for the best choice and use of these ingredients for animal nutrition. This study aims to characterize the centesimal and energetic composition, digestibility, and microbiological quality of animal-origin meals in non-ruminant feeds. Samples of animal-origin meals – AOM (n=210), hydrolyzed feather meals (n=70), chicken offal meal (n=70), and pig offal meal (n=70) were evaluated. The following variables were determined: moisture, crude protein, amino acids, ethereal extract, ash content, FAO grain size analysis, and protein digestibility. Peroxide and acidity levels were determined to evaluate the oxidative process. The microbiological quality of AOM evaluated by the presence/absence of Salmonella spp.; the apparent metabolizable energy was verified by the indirect method using prediction equations. The amounts of proteins, minerals, amino acids, and energy differed from those reported in the literature. These results were possibly due to the different operational processes performed in each one of the experiments, as well as the proportions of constituents in the compared raw materials compared. Moreover, we observed that the AOM is within the Brazilian hygienic-sanitary standards.

scholarly journals Microbiological and Physicochemical Characteristics of Inasua Traditional Fish Fermented from Maluku Islands

2018 ◽  
Vol 10 (2) ◽  
pp. 298-305
Author(s):  
Ferymon Mahulette ◽  
Nisa Rachmania Mubarik ◽  
Antonius Suwanto ◽  
Widanarni Widanarni
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Activity ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Number Of Bacteria

Based on the raw materials, inasua consists of two types namely inasua with sap and inasua without sap. Research of inasua with sap has never been done and considered as the novelty of this research. The sensory characteristics and shelf life of two types of inasua were different. The research aims to analyze the microbiological and physicochemical characteristics of two types of inasua during fermentation. The microbiological analyzes include the total number of bacteria and lactic acid bacteria, while physicochemical analyzes include temperature, pH, water activity, proximate analysis, salt, alcohol, histamine, amino acids and fatty acids contents. The total number of bacteria and lactic acid bacteria has decreased during fermentation. At the end of the fermentation the total number of bacteria and lactic acid bacteria inasua with sap were 3.2x107 CFU/g and 3.0x107 CFU/g, while inasua without sap were 5.4x105CFU/g and 3.5x105 CFU/g, respectively. The moisture, protein, alcohol contents and water activity decreased, otherwise the salt, fat, ash, amino acids, and fatty acids contents increased during fermentation. Generally, microbiological and physicochemical characteristics of inasua with sap was better than inasua without sap. The results of this research to improve the quality of this fermentation product in the future.

Еstimation of economically useful characteristics and properties of spring barley varieties

2020 ◽  
Author(s):  
I.A. Dedushev ◽  
◽  
M.A. Boldyrev
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Spring Barley ◽  
Essential Amino Acids ◽  
Moscow Region ◽  
Low Protein

the quality of spring barley varieties in various directions is evaluated by various methods. Analysis of 9 varieties in the waterlogged year 2020 in the conditions of the Moscow region allowed us to evaluate the best varieties for feed and brewing qualities. For the evaluation of feed barley, the main value is the increased content of protein and essential amino acids, including lysine. Maximum values of protein (13,06%) and lysine (0,44%) were diagnosed as grade Accounting. Brewing requires varieties with a low protein content of up to (12%) and high extractivity (80%). The Reliable variety had the best malt indicators of protein content (10.78%) and extractivity (82.5%).

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