Food technologyIssues → № 2-3 (326-327), 2012

Table of contents for # 2-3 (326-327), 2012

Scientific Review


Whey use in sausage formulation ”Lyubitelskaya”

I.A. Glotova, V.V. Pryanishnikov, E.S. Artemov, G.A. Pelevina

Influence of additives of whey in the sausage formulation ”Lyubitelskaya” on organoleptic and physical and chemical indicators of quality of finished products is studied. Expediency of use of whey instead of water on a compounding at a final stage of a mincer of forcemeat is shown.

Keywords: boiled sausage products, whey, quality indicators.

Chemistry of Food Products & Materials


Use of probiotic microflora for receiving productson biomodification basis of the meat industry raw materials

L.V. Antipova, A.V. Grebenschikov, N.N. Kazakov

On the basis of various characteristics of microorganisms and for an indicator of the maximum gain of water-soluble fraction of proteins in modeling forcemeats are picked up strains for use in structure synbiotic consortia for the purpose of biomodification of low-grade and invaluable raw materials of meat branch. Rational parities of microorganisms as a part of the consortia, providing maximum total enzymatic activity strains are established.

Keywords: probiotic microorganisms, low-grade and invaluable raw materials, fermentation of meat raw materials, hydrolysis of proteins.

Influence of enzyme preparations in forage on chemical composition of pork

A.V. Giro

On the basis of researches of chemical, fatty-acid composition and the microstructural analysis of meat of pigs of large white breed use possibility in their ration of enzyme preparations of Rovabio and MEK-SH-3 for the purpose of meat food value increase is established.

Keywords: fattening ration of pigs, chemical composition of pork, multienzyme MEK-SH-3, enzyme Rovabio XL z.

Effect of food lactulose in vitro on the erythrocytes membrane and activity of Nа/K-ATPase

R.O. Budkevich, I.A. Evdokimov

The influence of lactulose on the membrane of erythrocytes in the in vitro experiment using atomic force microscopy and biochemical techniques is examined. It was shown that lactulose can directly affect the state of erythrocytes in vitro, altering the structure of the membrane surface and increase the activity of Na/K-ATPase.

Keywords: lactulose, erythrocytes, Na/K-ATPase, atomic force microscopy, oligosaccharides, disaccharides.

Application of water with the modified isotope structure and pH in the meat industry

M.G. Barishev, S.S. Dzhimak, M.А. Dolgov, А.S. Dydykin, G.I. Kasyanov

Biological effects of water with the modified isotope structure, magnetic water, electroactivated water are considered. It is shown that light water can be used for creation of functional products. Electroactivated water with various pH and oxidation-reduction potential is received. Researches of the period of a relaxation and return to a stable condition of the received samples of water are conducted. It is ascertained that addition of alkaline fraction of the activated water for salt forcemeat, allows to shift рН in area of higher values from an isoelectric point of muscular proteins that in sausage manufacture is carried out by introduction of various phosphates.

Keywords: light water, deuterium, speed of chemical reaction, electroactivated water, acidity.

Conformational changes of keratin protein at its fermentation hydrolysis

Сh.Yu. Shamkhanov, L.V. Antipova, V.F. Selemenev

The analysis of infrared spectra keratin raw material and its derivatives confirms, that at its processing in the reactionary environment processes of chemical updating and fermentation hydrolysis by preparation “Savinaza” proceed consistently. Fluctuations of aromatic rings of fragments phenylalanine, tyrosine and tryptophan are found out in albuminous products. The given processes testify about conformational changes keratin albumen at a level of its tertiary structure.

Keywords: keratin raw material, ferment preparation “Savinaza”, infrared spectrum, albuminous products.

Modified potato starch as the jelly-generating basis for jelly confectionery products

V.V. Litvyak, D.P. Lisovskaya, YU.F. Roslyakov

Comparative research of the native and modified potato starch received in the dry way, as jelly-generating basis for development of jelly confectionery products is carried out. It is established that the modified potato starch on physical and chemical indicators corresponds to requirements of confectionery production. It is recommended for using in formulations of jelly confectionery products.

Keywords: potato starch, jelly confectionery products, jelly-generating, modification ways of starch, amylose, amylopectin.

Biological value change of mash bean seeds during germination

S.A. Kazymov, T.N. Prudnikova

The leguminous plants mash as nonconventional source of protein is investigated. The comparative assessment of biological value of leguminous plants mash, red and green lentils before and after germination of seeds is presented.

Keywords: leguminous plants, germination, beans mash, biological value.



Development of meat-vegetable semi-finished products technology with application of medicinal plants additives

T.V. Kovtun, A.A. Zaporozhsky

The results of herodietic meat-vegetable semi-finished products technology with application of officinal CO2-extracts have been represented. Three prescription formulas of meat-vegetable semi-finished products for herodietic nutrition have been designed.

Keywords: herodietic products, meat-vegetable products, CO/~2~/-extraction, biologically active substances, antioxidants.

Use of the plant and animal origin raw materials for the production of meat functional products

E.E. Kurchaeva, S.V. Kitsuk

The possibility of receiving an protein and fatty emulsion (PFE) on the basis of animal protein Capremium 95 and powder from marc of red ashberry fruits (PRA) is considered. It has been established that the addition of 7,0–10,0% of PRA to the system the stability of the emulsion was 98%. The formulations of functional paste with replacement of 15 % of meat raw materials of PFE is developed. The product yield increased by 8,7% in comparison with control.

Keywords: functional purpose products, red ashberry, protein and fatty emulsions, minced systems.

Improvement of boiled sausages technology with application of plant proteins

N.V. Magzumova

Possibilities of use of isolated pea protein instead of premium beef in manufacture of assortment groups sausages boiled are investigated. The formulation and technology are developed for manufacture of boiled sausage “Ekaterininskaya”. Its quality indexes and safety indicators are studied.

Keywords: meat product, boiled sausage, isolated pea protein, functional and technological properties, quality indexes.

Technology «Sausages in loaf»

I.V. Kubrina, R.G. Kulieva, G.I. Kasyanov

The production technology «Sausages in Loaf» with use of summer sausage «Energy» and rye and wheaten dough is developed. The technological scheme of process is presented.

Keywords: meat-vegetable products, summer sausages, cuttering, smoking, CO/~2~/-extracts.

Possibilities of products assortment broadening on meat basis

A.V. Iltyakov

Possibilities of meat products assortment broadening, realized at the enterprise “Veles” (Kurgan), with use of proteins of animal and vegetable origin, including for baby food and an additional food of patients in hospitals is presented.

Keywords: meat products, proteins of animal and vegetable origin, soya proteins preparations, dietary food.

Development of biopolymers separation technology from pondfish skins

L.V. Antipova, G.A. Haustova

Characteristics of pondfish skin are investigated, possibility of separation from it biopolymers is proved. The technology of hyaluronic acids (HA) reception from silver carp skins is developed. The compounding of cosmetic cream is made with HA.

Keywords: pondfish skin, fractional composition of proteins, hyaluronic acid, biopolymers.

Innovative production technology of chips from pondfish

L.V. Antipova, E.V. Kalach

The technological scheme of production of chips from pondfish is developed. The amino acid composition of proteins of fish chips is investigated. The received product possesses high flavoring qualities, high food and biological value.

Keywords: pondfish, chips, amino acid composition, biological value of product.

Influence of smoke-extracts on fish products quality

S.V. Zolotokopova, I.S. Luchsheva

The structure and bactericidal properties of the smoke-extracts received from by-products of food productions is studied. Influence of smoke-extracts additive on biological stability of fish products is investigated.

Keywords: smoke-extracts, bactericidal properties, fish-vegetable pastes, preserved food.

Technological solutions for preserves production from weakly-ripening water-based material

E.E. Ivanova

Offered technological solutions for activation of proteolitical ferments muscular tissue of weakly-ripening water-based material, also improvement of preserves quality and organoleptic characteristic.

Keywords: preserves, weakly-ripening water-based material, ferments, microbiological dissemination.

Dry basis from invaluable products of pondfishes cuttingfor first courses preparation

L.V. Аntipova, O.P. Dvoryaninova, Yu.N. Vorontsova

Possibility of receiving a dry basis for preparation of first courses from invaluable products of pondfishes cutting is investigated. The chemical, aminoacid, fatty-acid, vitamin and mineral composition of the received dry fish basis is studied. Its technical characteristics are defined at various ways of thermal processing.

Keywords: dry fish basis, invaluable products of fishes cutting, aminoacid composition, swelling extent.

Influence of pickling mode on organoleptic and rheological propertiesof fish semi-finished product

O.V. Kosenko

Influence of concentration of acetic acid and duration of pickling on organoleptic and rheological indicators of a muscular tissue of white silver carp for the purpose of preserved food manufacturing with high flavoring advantages is investigated.

Keywords: fish preserved food, organoleptic properties of fishes muscular tissue, water-holding capacity, pickling mode.

Use of dairy and vegetative raw materials as bases for functional drinks

L.V. Аntipova, I.A. Morkovkina, V.I. Popov

The chemical composition and fractional composition of proteins of vegetative raw materials: amaranth meal, chick-pea seeds and lentils are investigated. Formulations of drinking yoghurts of a functional orientation with additives of dairy and vegetative extracts from the specified raw materials are developed. Dynamics of increase of acidity, viscosity indicators are studied, the organoleptic assessment of the received yoghurts is made.

Keywords: dairy and vegetative extracts, amaranth meal, chick-pea beans, lentil, acid-formation, viscosity.

Functional food products on basis of combinatorial analysis

L.P. Paschenko, E.E. Kurchaeva, M.P. Bachmet

The possibility of the use of the non-traditional plant raw material – mung bean flour and the cellulose of Jerusalem artichoke in the technology of meat paste production is investigated. Formulations of the pastes, differing by high mass part of protein (18,24–8,75%) and mineral substances are developed, the ratio protein : fat is 1 : 1,15–1 : 1,4 which corresponds to the formula of balanced nutrition.

Keywords: mung bean flour, meat paste, cellulose of Jerusalem artichoke, functional food products.

Use of bioresonant technology in poultry farming

G.I. Kasyanov, D.Yu. Lotnikova

The possibility of eggs reception with the raised content of complex macro- and microelements by using of electromagnetic frequencies spectrum of vitamin and mineral complex is researched.

Keywords: bioresonant technology, nutricepts, electromagnetic frequencies spectrum, biologically active substances, laying hen, hens eggs.

Rheological properties chewy candies without sugar

I.B. Krasina, A.N. Esina, N.A. Tarasenko, A.V. Mitrakova

The change of rheological properties of the candy mass to isomaltulose in the process of making candies with bubble structure in making plasticizers: coconut oil and palm-kernel oil and fiber Citri-Fi. It is established that the addition of plasticizers and fiber leads to a reduction of the limit transverse strain, promotes reduction of plastic and elastic properties of the mass increase, which improves the properties of the chewy candy.

Keywords: chewy candies, plasticizers, food fibers Citri-Fi, ductility, elasticity..

Functional drinks with use of medicinal herbs infusions

M.V. Moiseeva, M.K. Altunyan, N.P. Firstkova

The formulation of functional drinks on the basis of vegetable marrow mashed and medicinal herbs infusions are developed: lindens, mints, hawthorn and dogrose fruits. Possibilities of medicinal herbs infusions use in formation of the set consumer characteristics of functional drinks are shown.

Keywords: functional drinks, medicinal herbs infusions, vegetable marrow mashed, chemical composition of drinks.

Functional purpose drinks on the basis of soy milkand pectin-containing wild growing raw materials

N.A. Tikhomirova, G.M. Zayko, O.A. Korneva, R.A. Rossiyskaya, E.S. Nyrkova

Possibility of soft drinks manufacture of functional purpose with use of soya milk, fruit-berry mashed potatoes and mashed potatoes from pectin-containing raw materials – fruits Ziziphus is investigated. Formulations and the technological scheme of manufacture of drinks are resulted.

Keywords: poly-functional product, soya milk, soft drink, pectin, pectin-containing wild growing raw materials.

Use of invaluable raw materials and waste of fish branch in technology of the daily forage for cats

L.V. Antipova, A.V. Grebenschikov, N.N. Kazakov, N.V. Selezneva

Possibility of use of invaluable raw materials and by-products of fish processing branch in the forage production technology for cats is investigated. It is established that biomodification of invaluable raw materials by means of pro-biotic microorganisms allows to increase its biological value and to improve technological properties that will increase quality of a produced forage.

Keywords: invaluable fish raw materials, raw materials biomodification, water-retaining ability, water-connected ability, biological value.

Development features of technology and formulations of functional purpose desserts with chitosan application

E.S. Franchenko, M.Yu. Tamova, O.M. Markaryan, V.S. Makeev

Expediency of technology development and formulations of fruit and berry desserts with chitosan application is experimentally confirmed.

Keywords: functional products, jelly, chitosan, pectin.

Methods of Investigation, Quality & Safety of Food Products


Structurally-mechanical and power characteristics of meat vegetative pastes

L.E. Martemyanova, L.V. Antipova

The design procedure of energy of activation is developed, limiting pressure of shift and energy of activation the meat vegetative paste on device ”Strukturometr ST-1” are investigated, values of the given indicator are calculated at paste mass research on the basis of a pork liver. The received results can be used at an assessment of structure and storage capacity pastes.

Keywords: paste, tool method of research, structurally-mechanical properties, limiting pressure of shift, activation energy.

Spectrophotometric control of herodietic products chemical content

A.A. Zaporozhsky, N.Ya. Mokshina, Ya.I. Korenman, S.P. Zaporozhskaya, D.G. Kasyanov

On the base of determined correlations between spectral parameters of food systems and parameters of chemical content of fish-vegetable herodietic food concentrate (FFH) the express-method of quality estimation with application of images computer recognition by specters has been designed.

Keywords: spectrophotometry, artifitial neuronic nets, regression analysis, herodietic products.

Elements of canning manufacture complex automation

N.A. Dolgiy, S.P. Serdobincev

The model of the automated system for universal airtightness control of canning production, and also dispensing of liquid nitrogen for milk-raw preservation is offered and experimentally confirmed.

Keywords: nitrogen dosing in milk, airtightness control of canned food, technical vision system.

Mathematical models developmentof periodic rectification packed columns

T.G. Korotkova, E.N. Konstantinov

The mathematical description of the periodic rectification in a packed column in the form of equations of mathematical physics is developed. On the basis of a mathematical model is implemented in the environment of Borland Pascal, the decision is made numerically by the grid method. The model used to calculate the separation process of the secondary fusel alcohol and fusel oil by a periodic rectification. It is advisable to use a packed column in the rectification plant to increase the yield of rectified alcohol.

Keywords: periodic rectification, packed column, mathematical modeling, equations of convective diffusion, rectification plant, food ethyl alcohol.

Teaching-methodical Work


Achievements of united scientific school «Electrophysical, gas-liquid and nanobiotechnological methods of vegetative and animal raw material treatment»

G.I. Kasyanov, V.V. Derevenko, E.M. Sobolev

The main trends and results of the researches which are carried out within of united scientific school «Electrophysical, gas-liquid and nanobiotechnological methods of vegetative and animal raw material treatment» have been presented.

Keywords: treatment of vegetative and animal raw materials, gas-liquid technologies, CO/~2~/-extraction, alcohol rectification, receiving vegetable oil, wine-making technology.

Short Reports


Stabilization of dairy-and-vegetable cream

M.M. Borisova, L.A. Rylskaya, T.V. Barkhatova

Stability of dairy-and-vegetable cream with 10–50% fat content was studied. There were determined some zones of unstable emulsions, which were improved by means of selection of the consistency stabilizer doses. It is established that as the stabilizer expediently application of a soya protein concentrate.

Keywords: emulsion, dairy-and-vegetable cream, consistence, stabilizer, soya protein concentrate.

Carbohydrate preparations application for growth activizationof bifidus bacteria B. Adolescentis MC 42

E.V. Burlakova, T.V. Barkhatova

Possibility of in vitro use as growth factors of bifidus bacteria B. Adolescentis MC 42 of carbohydrate preparations of Raftilose Synergy 1 and Raftilose P 95 is investigated. The optimum ratio of carbohydrate preparations at their sharing, at which accumulation of bifidus bacteria biomass most intensively is defined.

Keywords: bifidus bacteria, nutrient medium, carbohydrate preparations.

Influence of constant magnetic field processing on duration of tobacco raw materials fermentation

А.М. Monastyreva

It is discovered that treatment of dried tobacco by constant magnetic field leads to decreasing the duration of fermentation process. Quotient of intensity decreasing of oxygen index for the first stage of fermentation is found.

Keywords: tobacco raw material fermentation, constant magnetic field, oxygen index.

Tenderization’s research of muscular tissue of the white silver carp

S.V. Belousova

Indicators change of limiting tension of shift (LTS) and elasticity of muscular tissue of white silver carp in four samples of preserved food is investigated at storage within 2 months. Dynamics correlation of LTS indicator of muscular tissue of fish at storage with an organoleptic assessment of samples quality is established.

Keywords: tenderization of muscular tissue, maturing of salty fish, limiting tension of shift, elasticity, organoleptic assessment.
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