THE STUDY ON FIBROUS PROTEIN OF PIG SCALP ENRICHMENT PRODUCTION TECHNOLOGY

Studying the chemical composition of pig scalp andextracting the fibrous protein supplements,and completed astudy onthe use of it in the enrichment technology for sausage production. In addition, there is being used anadvanced method to accelerate biochemical reactions to be transmitted into gluten form which is contained in a pig scalp for collagen proteinthrough collagenase enzymeserving. It’s confirmed as the optimal sublimation procedure to use collagenase ferment as a catalyst and cook the pork scalp at 95-970C for 2-2.5 hours to extract protein concentrator, which will be then frozen at -860C for 13 hours before being dried in an environment with temperature at -540C and pressure P=28.9Pa for 8 hours. It’s the most optimal solution if the fibrous protein concentrator is used at 5% of meat mass to be used in the boiled sausage. Research results have shown that dried fibrous protein and its collagen preparationis having with a protein-rich /32.6%/ and low moisture /23.59%/,are proves that is a worthy product to offset the deficiencies of protein collagen forthe human bodyand to be having with alength of storage time.

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INTEGRATED USE OF ANIMAL AND VEGETABLE PROTEINS IN SAUSAGE PRODUCTION TECHNOLOGY

SCIENTIFIC LIFE ◽

10.35679/1991-9476-2020-15-4-535-543 ◽

2020 ◽

Vol 15 (4) ◽

pp. 535-543

Author(s):

A.L. Alekseev ◽

◽

T.V. Alekseeva ◽

Keyword(s):

Chemical Composition ◽

Dietary Fiber ◽

Production Technology ◽

Raw Materials ◽

Meat Products ◽

Optimal Dose ◽

The Body ◽

Processing Plant ◽

Protein Supplement ◽

Plant Materials

The article presents the research results obtained during the development of the technology for production of combined sausages using a vegetable-derived additive – LUPISAN lupine flour from “OOO Protein PLUS” (St. Petersburg). Under the conditions of a deteriorating environmental situation and the increase in incidence of the population of the Russian Federation, it became necessary to create biologically complete functional food products with additional functions, useful nutritional and physiological characteristics, based on the integrated use of raw materials of animal and vegetable origin. The use of plant materials in the production of meat products allows not only enriching them with functional ingredients and increasing digestibility, but also obtaining products that meet physiological nutritional standards. Having a complex chemical composition, plants have a beneficial therapeutic effect on the human body. Research was carried out at the Department of Food Technology of the Don State Agrarian University, in the testing laboratory of the Shakhty branch of the Rostov “SBBZh” and at the meat processing plant “TaVr-Zimovniki”. Basing on the conducted comprehensive studies, the effectiveness of using vegetable protein supplement based on lupine flour “LUPISAN” in the production technology of semi-smoked sausages is substantiated. It is established that in terms of quality and safety, LUPISAN meets the requirements for additives of plant origin, it is a genetically unmodified, kosher product (has the appropriate certificates). It is dispersible both in oil and in water and can be used as a natural emulsifier without labeling with the index "E". The analysis of the chemical composition and nutritional value of flour from lupine indicates that the flour contains a significant amount of complete protein is 36–40%; in addition, a rather high content of dietary fiber is noted: dietary fiber is 30–35%. It is a strong antioxidant, it does not contain gluten and cholesterol; there are no inhibitors – substances that delay the digestion process and inhibit the absorption of beneficial substances by the body, and there are glycoproteins – substances that can replace insulin. An optimal dose of introducing a protein supplement based on lupine flour into sausage stuffing is proposed, which is 10% by weight of unsalted raw materials, which makes it possible to obtain a finished product with high organoleptic quality indicators and functional properties.

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Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽

10.3390/foods9101466 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1466

Author(s):

María Belén Linares ◽

Almudena Cózar ◽

María Dolores Garrido ◽

Herminia Vergara

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Polyunsaturated Fatty Acids ◽

Storage Time ◽

Sensory Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Sensory Properties ◽

Sensory Characteristics ◽

Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

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Chemical composition of potatoes. IV. Relationship of the free amino acid concentrations to specific gravity and storage time

American Potato Journal ◽

10.1007/bf02862845 ◽

1964 ◽

Vol 41 (11) ◽

pp. 357-366 ◽

Cited By ~ 19

Author(s):

Eugene A. Talley ◽

Thomas J. Fitzpatrick ◽

William L. Porter

Keyword(s):

Amino Acid ◽

Chemical Composition ◽

Specific Gravity ◽

Free Amino Acid ◽

Free Amino ◽

Storage Time ◽

Relationship Of ◽

And Storage ◽

Amino Acid Concentrations

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Evaluation of some insects as potential feed ingredients for ruminants: chemical composition, in vitro rumen fermentation and methane emissions

Journal of the Indonesian Tropical Animal Agriculture ◽

10.14710/jitaa.42.4.247-254 ◽

2017 ◽

Vol 42 (4) ◽

pp. 247 ◽

Cited By ~ 7

Author(s):

A. Jayanegara ◽

N. Yantina ◽

B. Novandri ◽

E. B. Laconi ◽

N. Nahrowi ◽

...

Keyword(s):

Chemical Composition ◽

Methane Emissions ◽

Rumen Fermentation ◽

Field Cricket ◽

Protein Supplements ◽

Composition Determination ◽

Fermentation Test ◽

Black Soldier Fly Larvae ◽

In Vitro Rumen Fermentation

This experiment was aimed to evaluate chemical composition, in vitro rumen fermentation, digestibility and methane emissions of some insects, i.e. Jamaican field cricket (JFC), mealworm (MW) and black soldier fly larvae age 1 and 2 weeks (BSF1 and BSF2). Insect samples were oven-dried at 60oC for 24 h, and ground to pass a 1 mm sieve. The ground samples were used subsequently for chemical composition determination and in vitro rumen fermentation test. Incubation was carried out in a water bath maintained at 39 ºC for 48 h in three replicates. Results revealed that all insect meals contained high crude protein, i.e. above 40% DM. Proportions of neutral detergent insoluble CP (NDICP) and neutral detergent insoluble CP (ADICP) were high in the insect meals than that of soybean meal (SBM), and these were particularly very high in BSF2. All insect meals had lower IVDMD and IVOMD than that of SBM (P<0.05). All insect meals had lower methane emissions as compared to SBM at 12, 24 and 48 h (P<0.05). It can be concluded that insect meals are potential protein supplements and have low methane emissions in vitro. However, their digestibility is rather low and may limit their utilization.

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Level of cottonseed meal but not frequency of feeding regulates whole-body protein synthesis and growth of sheep fed a roughage diet

Animal Production Science ◽

10.1071/an09066 ◽

2009 ◽

Vol 49 (11) ◽

pp. 1023

Author(s):

L. P. Kahn ◽

Somu B. N. Rao ◽

J. V. Nolan

Keyword(s):

Growth Rate ◽

Protein Synthesis ◽

Cottonseed Meal ◽

Whole Body ◽

Body Protein ◽

Protein Supplements ◽

Protein Retention ◽

Medium Quality ◽

Protein Rich

An incomplete factorial experiment was conducted to determine the effect of level and frequency of feeding of a protein-rich supplement on the growth and whole-body protein metabolism of young sheep fed a medium quality roughage diet. Cottonseed meal (CSM) was used as the protein supplement and provided at 0, 0.2 or 0.4% liveweight per day at a frequency of 1 or 3 times each week and chopped oaten (0.95) and lucerne (0.05) hay was the roughage. Growth rate more than doubled (P < 0.01) following provision of CSM but there was no advantage of feeding CSM at the highest level. Frequency of feeding CSM did not alter growth rate. Intake of hay was little affected by CSM and as a consequence the food conversion ratio declined (P < 0.01) favourably from 22 : 1 (nil CSM) to 9 : 1 as a result of supplementation. The rate of whole-body protein synthesis increased (P < 0.01) in response to the highest level of CSM with no apparent change in protein degradation, underpinning an increase (P < 0.01) in protein retention. These results highlight the role of protein supplements for promoting growth of young sheep on roughage diets and indicate that these supplements need to be provided only once a week.

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Yield and composition of lipophylic extracts of yellow birch (Betula alleghaniensis Britton) as a function of wood age and aging under industrial conditions

Holzforschung ◽

10.1515/hf.2006.030 ◽

2006 ◽

Vol 60 (2) ◽

pp. 184-189 ◽

Cited By ~ 16

Author(s):

Jean-Michel Lavoie ◽

Tatjana Stevanovic

Keyword(s):

Chemical Composition ◽

Storage Time ◽

Age Groups ◽

Tree Age ◽

Betula Alleghaniensis ◽

Yellow Birch ◽

Lipophilic Extract ◽

Industrial Processing ◽

Wood Age ◽

Industrial Samples

Abstract The lipophylic extracts of yellow birch (Betula alleghaniensis) have been investigated to detect the effect of tree age and wood storage time on extract composition. A total of 17 wood disks were cut from trees belonging to different age groups at 1 m above ground and the wood was milled as usual for extraction (laboratory samples). In addition, 49 sawdust samples were collected in a lumber mill to study the effect of industrial processing on the extractives (industrial samples). All laboratory and industrial samples were extracted with dichloromethane under sonication. The chemical composition of the lipophilic extracts obtained was analyzed by GC-MS. A systematic (quasi-linear) relationship was found between the lipophilic extract yield and specimen age. A total of 30 constituents from yellow birch extracts have been identified, 26 of which have never been previously reported for B. alleghaniensis wood.

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Vitreous tesserae from the calidarium mosaics of the Villa dei Quintili, Rome. Chemical composition and production technology

Microchemical Journal ◽

10.1016/j.microc.2015.10.037 ◽

2016 ◽

Vol 124 ◽

pp. 726-735 ◽

Cited By ~ 12

Author(s):

Donatella Barca ◽

Elena Basso ◽

Danilo Bersani ◽

Giuliana Galli ◽

Claudia Invernizzi ◽

...

Keyword(s):

Chemical Composition ◽

Production Technology

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The multi-layered protective cuticle of Collembola: a chemical analysis

Journal of The Royal Society Interface ◽

10.1098/rsif.2014.0619 ◽

2014 ◽

Vol 11 (99) ◽

pp. 20140619 ◽

Cited By ~ 42

Author(s):

Julia Nickerl ◽

Mikhail Tsurkan ◽

René Hensel ◽

Christoph Neinhuis ◽

Carsten Werner

Keyword(s):

Electron Microscopy ◽

Chemical Composition ◽

Chemical Analysis ◽

Decisive Role ◽

Arthropod Cuticle ◽

Characteristic Layers ◽

Protein Rich ◽

Base Structure ◽

Soil Habitat

Collembola, also known as springtails, are soil-dwelling arthropods that typically respire through the cuticle. To avoid suffocating in wet conditions, Collembola have evolved a complex, hierarchically nanostructured, cuticle surface that repels water with remarkable efficiency. In order to gain a more profound understanding of the cuticle characteristics, the chemical composition and architecture of the cuticle of Tetrodontophora bielanensis was studied. A stepwise removal of the different cuticle layers enabled controlled access to each layer that could be analysed separately by chemical spectrometry methods and electron microscopy. We found a cuticle composition that consisted of three characteristic layers, namely, a chitin-rich lamellar base structure overlaid by protein-rich nanostructures, and a lipid-rich envelope. The specific functions, composition and biological characteristics of each cuticle layer are discussed with respect to adaptations of Collembola to their soil habitat. It was found that the non-wetting characteristics base on a rather typical arthropod cuticle surface chemistry which confirms the decisive role of the cuticle topography.

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