Influence of marinade based on vegetable oil blends on structural and mechanical parameters of natural meat marinated semi-finished products

Marinades based on vegetable oil blends for the production of natural marinated meat semi-finished products significantly affect the rheological and structural and mechanical parameters of the product. They determine the plasticity and consistency of semi-finished products made from raw materials of grades 1 and 2. Therefore, the purpose of the work was to develop recipes for marinades and to establish the effect of marinade based on vegetable oil blends enriched with bromelain enzyme on the structural and mechanical properties of natural marinated meat semi-finished products during storage. The use of vegetable raw materials in the technology of natural marinated meat semi-finished products allows the use of raw meat of 1 and 2 grades and the output is a tender, juicy, easily digestible product. To determine the effect of marinade based on vegetable oil blends enriched with bromelain on the structural and mechanical properties of natural marinated meat semi-finished products, studies have developed 8 samples of semi-finished products, namely: 4 samples using pork: 1 control sample without marinade and 3 samples with marinades based on vegetable oil blends; and 4 samples using beef: 1 control sample without marinade and 3 samples with marinades based on vegetable oil blends. In this regard, we came to the conclusion about the feasibility of using vegetable oil blends and enzymes in the marinade. Better organoleptic and structural and mechanical parameters in comparison with control samples are an additional influence on natural marinated meat semi-finished products. Therefore, in view of the set tasks, marinade recipes with different ratios of refined vegetable oils enriched with enzyme have been developed, which allow to increase the hardness for pork semi-finished products and to reduce the hardness for beef semi-finished products during storage.

Comparative Study of Methods of Chemical Modification of Dehydrated Castor oil for Synthesis of Biolubricant

Vegetable oil blends are the emerging alternative feedstocks, which are being used to synthesize environment friendly lubricants. This work focuses on the Comparison of the methods of chemical modification, which are used for the biolubricant synthesis and also compares the resultant behaviour characterized on their thermal stability and viscosity. The biolubricant products are synthesized using two chemical modification methods. Method 1: Epoxidation of vegetable oil followed by transesterification of epoxidized oil. Method 2: Preparation of methyl esters (Transesterification) followed by epoxidation of methyl esters. Biolubricant derived from method 1 shows better thermal stability (Tonset = 338 ºC) compared to method 2 (Tonset = 205 ºC). The viscosity indices and pour point values of the products were found to be 222; 4.6 ºC and 216; 6.0 ºC, respectively. Thus, the biolubricant derived from first method showed better physio-chemical properties and were comparable and a blend of non edible oil and waste cooking oil acts as potential basestock for biolubricant synthesis.