Technology for the production of frozen zeppelin

2021 ◽  
pp. 16-21
Author(s):  
Владимир Алексеевич Дегтярев ◽  
Владимир Владимирович Литвяк ◽  
Анастасия Владимировна Семенова ◽  
Лидия Борисовна Кузина ◽  
Анастасия Александровна Морозова
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Amino ◽  
Caloric Content ◽  
Pork Meat ◽  
Potato Tubers ◽  
Potato Processing ◽  
Processing Industry ◽  
Other Substances ◽  
Mashed Potatoes

Подробно описана технология получения цеппелинов быстрозамороженных, состоящая из приемки и мойки картофеля, инспекции I и очистки (механической или паровой) картофеля, доочистки и инспекции II картофеля, промывки очищенного картофеля, измельчения клубней картофеля, подготовки натурального картофельного пюре, подготовки компонентов (сухих компонентов, лука, риса), подготовки массы для оболочки цеппелинов, подготовка начинки, формования и замораживания цеппелинов, упаковки и маркировки цеппелинов замороженных, а также транспортирования цеппелинов замороженных потребителю или на склад готовой продукции для хранения. Показано, что цеппелины с мясом свинины содержат белки (3,1 %), жиры (6,9 %), углеводы (14,8 %), органические кислоты (0,2 %), пищевые волокна (1,3 %), золу (1,04 %) и воду (70,4 %), витамины (А, В, В, В, В, В, В, В, Е, D, H, K, PP и др.), макроэлементы (К, Са, Mg, Na, S, P, Cl), микроэлементы, свободные аминокислоты (незаменимые и заменимые), свободные жирные кислоты (насыщенные, мононенасыщенные и полиненасыщенные) и другие вещества, калорийность 133,94 кКал. Технология получения цеппелинов замороженных перспективна для картофелеперерабатывающей отрасли России. The technology for obtaining quick-frozen zeppelin is described in detail, consisting of: acceptance and washing of potatoes, inspection I and cleaning (mechanical or steam) potatoes, additional cleaning and inspection of II potatoes, washing peeled potatoes, grinding potato tubers, preparing natural mashed potatoes, preparing components (dry components, onion, rice), preparation of mass for the shell of zeppelin, preparation of filling, molding and freezing of zeppelin, packaging and labeling of frozen zeppelin, as well as transportation of frozen zeppelin to the consumer or to a finished product warehouse for storage. It has been shown that zeppelins with pork meat contain proteins (3,1 %), fats (6,9 %), carbohydrates (14,8 %), organic acids (0,2 %), dietary fiber (1,3 %), ash (1,04 %) and water (70,4 %), vitamins (A, B, B, B, B, B, B, B, E, D, H, K, PP, etc.), macronutrients ( K, Ca, Mg, Na, S, P, Cl), trace elements, free amino acids (essential and nonessential), free fatty acids (saturated, monounsaturated and polyunsaturated) and other substances, caloric content - 133,94 kcal. The technology for obtaining frozen zeppelin is promising for the potato processing industry in Russia.

Technology of production of garden potato fast frozen

2021 ◽  
pp. 22-26
Author(s):  
Владимир Владимирович Литвяк ◽  
Владимир Алексеевич Дегтярев ◽  
Анастасия Владимировна Семенова ◽  
Лидия Борисовна Кузина ◽  
Евгений Алексеевич Симаков
Keyword(s):  
Organic Acids ◽  
Dietary Fiber ◽  
Beta Carotene ◽  
Modern Technology ◽  
Caloric Content ◽  
Potato Tubers ◽  
Potato Processing ◽  
Processing Industry ◽  
Preliminary Preparation ◽  
Technology Of Production

Подробно рассмотрена современная технология производства гарнирного картофеля быстрозамороженного, предусматривающая предварительную подготовку картофеля, мойку, инспекцию, очистку клубней картофеля, инспекцию и дочистку, резку, инспекцию резаного картофеля, бланширование, отделение влаги, дозирование, замораживание, упаковку, маркировку, транспортирование потребителю или на склад готовой продукции для хранения. Показано, что гарнирный картофель имеет калорийность 75,6 ккал и содержит белки - 1,988 %, жиры - 0,406 %, углеводы - 15,849 %, органические кислоты - 0,186 %, пищевые волокна - 1,406 %, воду - 78 %, а также витамины: А, бета-каротин, В, В, В, В, В, С, Е, Н, РР, макроэлементы: К, Са, Mg, Na, S, P, Cl и микроэлементы: B, V, Fe, I, Co, Mn, Cu, Mo, Se, F, Cr, Zn. Технология производства гарнирного картофеля быстрозамороженного перспективна для внедрения на российских предприятиях картофелеперерабатывающей отрасли. The modern technology for the production of quick-frozen garnish potatoes is considered in detail, which provides for: preliminary preparation of potatoes, washing potato tubers, inspection of potato tubers, peeling potato tubers, inspection and cleaning of potato tubers, cutting potato tubers, inspection of cut potatoes, blanching, moisture separation, dosing, freezing, packaging, labeling, transportation to the consumer or to the warehouse of finished products for storage. It has been shown that garnished potatoes have a caloric content of 75,6 kcal and consist of proteins - 1,988 %, fats - 0,406 %, carbohydrates - 15,849 %, organic acids - 0,186 %, dietary fiber - 1,406 %, water - 78 %, as well as vitamins: A, beta-carotene, В, В, В, В, В, C, E, H, PP, macroelements: K, Ca, Mg, Na, S, P, Cl and microelements: B, V, Fe, I, Co, Mn, Cu, Mo, Se, F, Cr, Zn. The technology for the production of frozen garnish potatoes is promising for implementation at Russian enterprises of the potato processing industry.

scholarly journals Utilization in vivo of glucose and volatile fatty acids by sheep brain for the synthesis of acidic amino acids

1966 ◽  
Vol 101 (3) ◽  
pp. 591-597 ◽  
Author(s):  
R M O'Neal ◽  
R E Koeppe ◽  
E I Williams
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Specific Activity ◽  
Tricarboxylic Acid Cycle ◽  
Sheep Brain ◽  
The Brain

1. Free glutamic acid, aspartic acid, glutamic acid from glutamine and, in some instances, the glutamic acid from glutathione and the aspartic acid from N-acetyl-aspartic acid were isolated from the brains of sheep and assayed for radioactivity after intravenous injection of [2-(14)C]glucose, [1-(14)C]acetate, [1-(14)C]butyrate or [2-(14)C]propionate. These brain components were also isolated and analysed from rats that had been given [2-(14)C]propionate. The results indicate that, as in rat brain, glucose is by far the best precursor of the free amino acids of sheep brain. 2. Degradation of the glutamate of brain yielded labelling patterns consistent with the proposal that the major route of pyruvate metabolism in brain is via acetyl-CoA, and that the short-chain fatty acids enter the brain without prior metabolism by other tissue and are metabolized in brain via the tricarboxylic acid cycle. 3. When labelled glucose was used as a precursor, glutamate always had a higher specific activity than glutamine; when labelled fatty acids were used, the reverse was true. These findings add support and complexity to the concept of the metabolic; compartmentation' of the free amino acids of brain. 4. The results from experiments with labelled propionate strongly suggest that brain metabolizes propionate via succinate and that this metabolic route may be a limited but important source of dicarboxylic acids in the brain.

Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel

2019 ◽  
Vol 279 ◽  
pp. 356-363 ◽  
Author(s):  
Yu Matsuo ◽  
Larissa Akari Miura ◽  
Tetsuya Araki ◽  
Yumiko Yoshie-Stark
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Proximate Composition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aroma Compounds

scholarly journals Effect of Two Strains of Peanut Mottle Virus on Fatty Acids, Amino Acids, and Protein of Six Peanut Lines1,2

1979 ◽  
Vol 6 (2) ◽  
pp. 88-92 ◽  
Author(s):  
Allan R. Hovis ◽  
Clyde T. Young ◽  
Cedric W. Kuhn
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Mottle Virus ◽  
Peanut Seed ◽  
Mild Strain ◽  
Arachis Hypogaea L ◽  
Total Amino Acids

Abstract Peanut (Arachis hypogaea L.) cultivars (Starr and Florunner) and four peanut introductions (PI 261945, 261946, 261973, and 261980) were each separately inoculated with a mild strain (M2) and with the necrosis strain (N) of peanut mottle virus. The effects of these viral strains on the chemical composition of peanut seed were evaluated. The chemical characteristics varied with the type of viral infection. The greatest effect was on fatty acids and the least on the total amino acids. In general, peanuts infected with the necrosis strain showed: (1) a decrease in the percentages of stearic and oleic acids, while linoleic, arachidic, behenic, and lignoceric acids increased, (2) increases in the levels of the free amino acids glycine, alanine, isoleucine, histidine, lysine, and arginine, and (3) the total amino acids exhibited a slight decrease in aspartic acid and a slight increase in methionine. Peanuts infected with the mild strain generallly showed: (1) a slight increase in linoleic acid, (2) little effect on the free amino acids, and (3) a small increase in tyrosine and a slight decrease in serine and aspartic acid for the total amino acids. No treatment effect was noted on protein content.

scholarly journals Sustained swimming mitigates stress in juvenile Brycon amazonicus reared in high stocking densities

2017 ◽  
Vol 52 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Gustavo Alberto Arbeláez-Rojas ◽  
Gilberto Moraes ◽  
Cleujosí da Silva Nunes ◽  
Fernando Fabrizzi
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Stress Responses ◽  
Free Amino ◽  
Plasma Cortisol ◽  
Hematological Parameters ◽  
Stocking Density ◽  
Hepatic Glycogen ◽  
Low Density ◽  
Static Water

Abstract: The objective of this work was to evaluate the effect of stocking density associated with the swimming exercise on the stress responses of Brycon amazonicus. During 70 days, fish were subjected to three stocking densities: LD, low density of 88 fish per cubic meter; ID, intermediary density of 176 fish per cubic meter; and HD, high density of 353 fish per cubic meter. These densities were combined with static water (non-exercised group) or moderate-speed water (exercised group). Chronic stress was observed in HD, and plasma cortisol and glucose increased with the stocking densities. In HD, levels of plasma cortisol were significantly lower in exercised fish (135 ng mL-1) than in non-exercised ones (153 ng mL-1). The greatest hepatic glycogen bulks occurred in fish kept in ID and sustained swimming. Hepatic free amino acids (FAA) increased with the stocking density, particularly in non-exercised fish. The contents of FAA in the liver and of free fatty acids (FFA) in the liver and muscle were mobilized to meet the metabolic demands imposed by exercise and stocking density. The hematological parameters remained stable. The results show that Brycon amazonicus is more resistant to stress when subjected to sustained swimming and high stocking density than to static water.

scholarly journals Changes in the Contents of Dietary Fibers, Minerals, Free Amino Acids, and Fatty Acids during Processing of Dried Nori.

1994 ◽  
Vol 60 (1) ◽  
pp. 117-123 ◽  
Author(s):  
Yumiko Yoshie ◽  
Takeshi Suzuki ◽  
Takaaki Shirai ◽  
Toshiyuki Hirano
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Dietary Fibers
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