Using sheep selection to improve the nutritional value of lambmeat

Relevance. The article provides a justification for the use of sheep selection taking into account the intra-breed type of Prekos ewes in purebred breeding and crossing with producers of semi-fine wool breeds Romney-Marsh and Kuibyshevskaya to improve the biological usefulness of meat in offspring.Methods: scientific and economic experiment in the use of different selection options, taking into account the productive type of sheep of the Precos breed.Results. The article presents the results of a study on the influence of the selection of sheep on the composition of lambmeat, increasing the usefulness and quality of meat and, thus, the efficiency of its production. It was found that the content of water in the meat of crossbred animalswas lower compared to purebred Precos. There is a lower water content in the meat of rams obtained from sheep of the Precos meat-wool type, both in purebred and crossbred animals. In terms of the protein content in meat, there is an advantage in rams with purebred breeding and crossing compared to meat obtained from the wool-meat type of queens. In the hip bran of purebred animals and crossbreeds with the Kuibyshev breed, this superiority was 1.1% (Р > 0.95), and in the lumbar bran of Romney-Marsh crossbreeds, this difference was 1.6% (Р > 0.95). Mutton from the offspring of the sheep of meat-wool type is characterized by a significantly high content of the essential amino acids threanine, lysine, leucine, phenylanin and isoleucine in comparison with meat from the offspring of the wool-meat type of sheep. A significant superiority was also established in the content of interchangeable amino acids — oxyproline, serine, tyrosine, proline, glycine, aspartic and glutamic acid, cystine and analin.

Isoflavone Changes in Immature and Mature Soybeans by Thermal Processing

The isoflavone changes occurring in mature soybeans during food processing have been well studied, but less information is available on the changes in immature soybeans during thermal processing. This study aimed to determine the effect of thermal processing by dry- or wet-heating on the changes in the isoflavone profiles of immature and mature soybeans. In the malonylglycoside forms of isoflavone, their deglycosylation was more severe after wet-heating than after dry-heating regardless of the soybean maturity. The malonyl forms of isoflavones in the immature seeds were drastically degraded after a short wet-heating process. In the acetylglycoside forms of isoflavone, dry-heating produced relatively low amounts of the acetyl types in the immature soybeans compared with those in the mature soybeans. These results were explained by the content of acetyldaidzin being relatively less changed after dry-heating immature soybeans but increasing four to five times in the mature soybeans. More of the other types of acetylglycoside were produced by dry-heating soybeans regardless of their maturity. Acetylgenistin in wet-heating was a key molecule because its content was unchanged in the immature soybeans during processing but increased in the mature soybeans. This determined the total acetylglycoside content after wet-heating. In contrast, most of the acetyl forms of isoflavone were produced after 90 to 120 min of dry-heating regardless of the seed maturity. It can be suggested that the pattern of isoflavone conversion was significantly affected by the innate water content of the seeds, with a lower water content in the mature soybeans leading to the greater production of acetyl isoflavones regardless of the processing method even if only applied for a relatively short time. The results suggested that the isoflavone conversion in the immature soybeans mainly follows the wet-heating process and can be promoted in the application of stronger processing.

The Effect of Substrate Temperature on the Evaporative Behaviour and Desiccation Patterns of Foetal Bovine Serum Drops

The drying of bio-fluid drops results in the formation of complex patterns, which are morphologically and topographically affected by environmental conditions including temperature. We examine the effect of substrate temperatures between 20 °C and 40 °C, on the evaporative dynamics and dried deposits of foetal bovine serum (FBS) drops. The deposits consist of four zones: a peripheral protein ring, a zone of protein structures, a protein gel, and a central crystalline zone. We investigate the link between the evaporative behaviour, final deposit volume, and cracking. Drops dried at higher substrate temperatures in the range of 20 °C to 35 °C produce deposits of lower final volume. We attribute this to a lower water content and a more brittle gel in the deposits formed at higher temperatures. However, the average deposit volume is higher for drops dried at 40 °C compared to drops dried at 35 °C, indicating protein denaturation. Focusing on the protein ring, we show that the ring volume decreases with increasing temperature from 20 °C to 35 °C, whereas the number of cracks increases due to faster water evaporation. Interestingly, for deposits of drops dried at 40 °C, the ring volume increases, but the number of cracks also increases, suggesting an interplay between water evaporation and increasing strain in the deposits due to protein denaturation.

Physicochemical Characteristics of Chicken Eggshell Flour Produced by Hydrochloric Acid and Acetic Acid Extraction

Backgrdound: Several previous researchers have prepared chicken eggshell flour using hydrochloric acid (HCl) and acetic acid (CH3COOH) solvents. However, the results of the physicochemical characteristics still very diverse. This study aims to produce chicken eggshell flour using two different types of solvents (4% HCl and CH3COOH 2N) and determine the proper solvent to obtain better physicochemical characteristics. Method: This type of research was descriptive quantitative. The research stages initiated by preparing chicken eggshell samples by maceration using 4% HCl and CH3COOH 2N. Afterward, chemical characteristics (moisture content, ash, calcium carbonate, calcium, and phosphorus) and physical characteristics (yield) of eggshell flour were determined. Processing and data conducted by using the IBM SPSS statistic program Result: The higher levels of calcium, calcium carbonate, phosphorus, ash, yield, and lower water content of the eggshell powder were generated by extraction using 4% HCl than 2N acetic acid (CH3COOH). Conclusion: The physicochemical characteristics of the eggshell powder extracted from the 4% HCl were better than the 2N acetic acid (CH3COOH)

Conversion of rice husk biomass into reducing sugars: influence of pretreatment with water and [C16MIM][Br-] ionic liquid

Rice husk is an agricultural lignocellulosic-rich waste which can be used in the production of second-generation ethanol. A biomass pretreatment is necessary to release structural sugars because of the recalcitrance-related properties of lignin and silicon. The use of a long chain imidazolium ionic liquid (IL), 1-hexadecyl-3-methylimidazolium bromide ([C16MIM][Br−]), for rice husk pretreatment is reported for the first time. The influence of the [C16MIM][Br−]:water ratio and temperature on reducing sugars yield was investigated using an experimental design. Structural, chemical, and morphological modifications were observed by Scanning Electron Microscopy (SEM), X-Ray Diffraction (XRD), Fourier Transform Infrared Spectroscopy (FTIR) and Thermogravimetric Analysis (TGA). Higher temperature (160°C) and lower water content (1:5, IL:water) improved sugar yield. The validation assay (180°C, 1:20 IL:water ratio, 10% (w/v) of biomass, 12 h) resulted in 38% yield of reducing sugars and 60% dissolution of biomass, whereas untreated biomass showed only 0.18% yield of reducing sugars. The characterization analysis confirmed the changes in rice husk structure and morphology after pretreatment with IL. Rice husk pretreatment with [C16MIM][Br−] resulted in a higher concentration of reducing sugars compared to untreated biomass. Therefore, solid ionic liquids combined with water could be used as an alternative solvent for lignocellulosic biomass pretreatment.

Single stage catalytic hydrodeoxygenation of pretreated bio-oil

Raw bio-oil was pretreated and tested for hydrodeoxygenation (HDO) using three types of the commercial catalysts (HT-36, HT2300, and HT951T) to improve physio-chemical properties and enhance hydrocarbon yields. The three catalysts prompted different levels of hydrodeoxygenation, and the organic phase products (OLPs) yields were 25.30, 27.83, and 13.05 wt%, respectively. Moreover, OLPs had lower water content, total acid numbers (TAN), and O content as well as higher heating value (HHV), C, and H contents. For the three catalysts, HT-36 had the best HDO effects, resulting in 34.8% hydrocarbon production with improved HHV, water content value and TAN as well as element contents. The different level of HDO depended on the catalyst components, structure, and morphology. This research is beneficial for the selection and preparation of effective catalysts for bio-oil upgrading.

Analysis and Comparison of Different Dewatering Methods On Salt Quality

The salt quality was studied by dewatering methods such as centrifugal hydro extraction, fixed bed dryer, and rotary drum dryer. The effect of different salt particle sizes was also analyzed. The centrifugal hydro extractor is found to be effective when reducing the high-water content of salt and suitable for reducing water content after the salt wash stage. Fixed bed dryers produce lower water content than rotary drum dryers. A water content lower than 1% can be achieved using fixed bed dryers. Finally, all dewatering methods such as centrifugal hydro extractors, fixed bed dryers, and rotary bed dryers are suitable for salt production methods. Reduced salt particle size from 30 to 60 mesh also improved the drying performance.

Evaluation of drying temperature and storage time on the water content, aroma and taste of lemon pepper (Zanthoxylum acanthopodium DC.) powder

The fruits lemon pepper (Zanthoxylum acanthopodium DC.) are commonly used as flavouring in fresh form. Meanwhile, the lemon pepper fruits are perishable and easily attacked by fungi and loss its colour and fragrance. In this study, during a 4-week storage, the effects of drying temperature (40, 50, 60 and 70 oC) in a hot oven on water content, aroma and taste intensity of lemon pepper powder were evaluated. The initial average moisture content of fresh lemon pepper is 68,5 %. Among the four drying temperature that were used, 40 oC and 70 oC showed no significant different effect on water content, while 50 oC and 60 oC produced a lower water content. The intensity of the aroma and taste of lemon pepper decreases significantly with the increase of drying temperature. The moisture content, aroma and taste intensity were also decreased significantly during the experimental storage period (4 weeks). Our experiment has shown that lemon pepper powder dried at 40 oC has a lower water content and can maintain aroma and taste better than lemon pepper dried at 50–70 oC in a hot air oven. Therefore, the drying temperature of 40 oC is a better option for drying lemon pepper.

Dependence of Water-Permeable Chitosan Membranes on Chitosan Molecular Weight and Alkali Treatment

Chitosan membranes were prepared by the casting method combined with alkali treatment. The molecular weight of chitosan and the alkali treatment influenced the water content and water permeability of the chitosan membranes. The water content increased as the NaOH concentration was increased from 1 to 5 mol/L. The water permeation flux of chitosan membranes with three different molecular weights increased linearly with the operating pressure and was highest for the membrane formed from chitosan with the lowest molecular weight. Membranes with a lower water content had a higher water flux. The membranes blocked 100% of compounds with molecular weights above methyl orange (MW = 327 Da). At 60 ≤ MW ≤ 600, the blocking rate strongly depended on the substance. The results confirmed that the membranes are suitable for compound separation, such as in purification and wastewater treatment.