scholarly journals Influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat

2019 ◽  
Vol 75 (02) ◽  
pp. 6207-2019 ◽  
Author(s):  
RENATA STANISŁAWCZYK ◽  
MARIUSZ RUDY ◽  
MARIAN GIL ◽  
PAULINA DUMA-KOCAN
Keyword(s):  
Chemical Composition ◽  
Air Flow ◽  
Frozen Storage ◽  
Raw Material ◽  
Longissimus Dorsi ◽  
Hydration Properties ◽  
Dorsal Muscle ◽  
Horse Meat ◽  
Texture Parameters ◽  
Chemical Content

The aim of the study was to analyse the influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat. The material were samples of the longest dorsal muscle (m. longissimus dorsi) obtained from thirty six horse half-carcasses from individual farmers in south-eastern Poland. The horses were about 10-years-old and weighed 500-560 kg before slaughter. One set of samples was subjected to laboratory analyses 24 hours after slaughter. The remaining two sets were subjected to the process of air flow freezing. After freezing, the samples of horse meat were stored for 1 and 3 month periods at a temperature of –22°C. The influence of cold and frozen storage on the content of primary chemical composition was not statistically significant in the analysed raw material. Freezing and frozen storage of horse meat contributed significantly to an increase in acidity, darkening of colour and deterioration in hydration properties of the analysed raw material. The study showed a significant decrease in the values of texture parameters of horse meat (chewiness, resilience, hardness and springiness) which was stored in frozen conditions in comparison with the raw material stored in cold conditions.

scholarly journals The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage

Processes ◽  
2020 ◽  
Vol 8 (9) ◽  
pp. 1099
Author(s):  
Renata Stanisławczyk ◽  
Mariusz Rudy ◽  
Marian Gil ◽  
Paulina Duma-Kocan ◽  
Dariusz Dziki ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Citric Acid ◽  
Cold Storage ◽  
Univariate Analysis ◽  
Control Sample ◽  
Longissimus Dorsi ◽  
Horse Meat ◽  
Study Material ◽  
Texture Parameters ◽  
Qualitative Changes

In this study, we aimed to analyze the effect of citric acid, NaCl, and CaCl2 on the qualitative changes of horse meat during cold storage. The study material was the longest dorsal muscles (M. longissimus dorsi (LM)) obtained from twelve half-carcasses of horses. The muscle was cut into five steaks, each of which was about 3 cm thick. One sample was kept as a control sample, and the remaining ones were treated with NaCl, citric acid, and CaCl2 (0.2 M and 0.3 M). The study material was obtained 24 h after the slaughter of the animals and was marinated in solution (citric acid and 0.2 M and 0.3 M calcium chloride) and by sprinkling and rubbing (sodium chloride). The applied treatments significantly (p ≤ 0.05) improved the texture parameters of horse meat (univariate analysis of variance). Citric acid caused deterioration of the study material with respect to the binding and retention of intrinsic water. Among the tested material, the lightest color of the meat was obtained for sample marinated in 0.3 M CaCl2. However, the darkest color of the meat was obtained after the addition of NaCl.

scholarly journals Chemical composition and texture parameters of loin from polish landrace fatteners slaughtered in different age

2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 277-282
Author(s):  
W. Migdał ◽  
B. Zivkovic ◽  
A. Nowocień ◽  
I. Przeor ◽  
K. Palka ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Shear Force ◽  
Dry Matter ◽  
Nutritional Value ◽  
Lumbar Vertebrae ◽  
Ash Content ◽  
Longissimus Dorsi ◽  
Texture Parameters ◽  
Instrumental Measurement ◽  
Pig Meat

Gilts were slaughtered at 60th, 90th, 120th, 150th, 180th and 210th day of breeding (6 sows in each age). After ageing in 40C during 24 hours the samples were taken from right half of carcasses of longissimus dorsi (behind the last rib between the thoracic and lumbar vertebrae) muscle. In the meat to carry out instrumental measurement of shear force and texture parameters. The meat of loin was subjected to chemical analysis to determine its dry matter, water, protein, fat and ash content. The age of fatteners slaugthering beside the genotype and sex is the basic factor influencing on quality, nutritional value and attractiveness for consumer of pig meat.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

scholarly journals Geochemistry and Mineralogy of Ice-Dammed Lake Sediments of the Lębork Deposit

2021 ◽  
Author(s):  
Radosław Rogoziński ◽  
Alina Maciejewska
Keyword(s):  
Chemical Composition ◽  
Lake Sediments ◽  
Inductively Coupled Plasma ◽  
Mineralogical Composition ◽  
Raw Material ◽  
Element Analysis ◽  
X Ray ◽  
Dominant Component ◽  
Clay Deposits ◽  
Dammed Lake

AbstractVarved clay deposits from ice-dammed lakes are a particularly important and broadly applied raw material used for the production of high-quality ceramics (red bricks, roof tiles, etc.), but the mineralogy and geochemistry of these sediments are not fully understood. The aim of the present study was to determine the chemical and mineralogical composition of ice-dammed lake sediments of the Lębork deposit. Major-element analysis of the compositions of selected samples from the ice-dammed lake clays was performed by X-ray fluorescence (XRF) and trace elements were determined by inductively coupled plasma-mass spectrometry. The mineralogical composition of clay samples was determined by X-ray diffraction (XRD). Analyses of the chemical composition of the ice-dammed lake clays of the Lębork deposit showed that the dominant component was SiO2 with a mean content of 56.13 wt.%; the second most abundant component was Al2O3, with a mean content for the entire deposit of 11.61 wt.%. Analysis by ICP-MS indicated the presence of rare earth elements (REE), e.g. cerium, neodymium, lanthanum, and praseodymium; their mean contents are: 56.9, 27.0, 26.3, and 7.3 ppm, respectively. Mineralogical analysis of the varved clays identified quartz, muscovite, calcite, and clay minerals – illite, kaolinite, and montmorillonite. The material filling the Lębork basin is characterized by small lateral and vertical variability in chemical composition. The results of the present study may be of considerable importance in determining the parent igneous, metamorphic, and sedimentary rocks, the weathering products of which supplied material to the ice-dammed lake, as well as in determining the mechanisms and character of the sedimentation process itself.

The Research of Iron Containing Wastes Modification Process of Leninabad Rare Metals Plant

2021 ◽  
Vol 410 ◽  
pp. 778-783
Author(s):  
Pavel V. Matyukhin ◽  
Daler I. Mirzoev
Keyword(s):  
Chemical Composition ◽  
Building Materials ◽  
Raw Material ◽  
Filling Material ◽  
Rare Metals ◽  
X Ray ◽  
Modification Process ◽  
Before And After ◽  
The Republic ◽  
Enrichment Process

The paper presents the results of ferriferous wastes modification process research carried on the basis of JCS “Leninobad rare metals Plant” located in the Republic of Tajikistan. The wastes for the study were taken from the western tailing. The article presents the justification of the chosen wastes as a filling material in the development of new radiation protective composite building materials. The data on the initial ferriferous chemical composition of the tailing wastes and the chemical composition of the material that passed the enrichment process is presented. The study contains microphotos of ferriferous haematite raw material particles surface before and after completing the modifying process. The paper presents and describes the study of X-ray phase analysis diffractograms of enriched iron-containing wastes before and after the modification process. The current research proves that the enrichment ferriferous wastes particles modification process is possible and as a result it can be used as a filling for the development of new kinds of radioprotective composite materials.

Formulation and evaluation of gluten-free cookies from rice and green banana flour

2021 ◽  
Vol 11 (2) ◽  
pp. 720-726
Author(s):  
Maria Yarla parente ◽  
FABIANA LINHARES ◽  
RENATA ALBUQUERQUE COSTA ◽  
MÁRCIA FACUNDO ARAGÃO
Keyword(s):  
Chemical Composition ◽  
Purchase Intention ◽  
Rice Flour ◽  
Raw Material ◽  
Gluten Free ◽  
Autoimmune Pathology ◽  
Nutritional Characteristics ◽  
Banana Flour ◽  
Hedonic Scale ◽  
Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

IMPACT OF INNOVATIVE METHOD OF PREPARING TOBACCO LEAVES FOR DRYING ON THE BASIC PARAMETERS OF QUALITY OF TOBACCO RAW MATERIAL

2019 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Tobacco Leaves ◽  
Commercial Grade ◽  
Innovative Method ◽  
Main Indicator ◽  
Basic Parameters

Исследовано влияние приема прорезания средней жилки на основные качественные показатели табачного сырья. Исследования проводили на листьях основных сортотипов табака Трапезонд и Остролист по массовым ломкам. Прорезание жилки осуществляли на инновационном оборудовании экспериментальном образце линии подготовки листьев табака к сушке ЛПТС360 (ВНИИТТИ, Краснодар). Качество табачного сырья с прорезанной жилкой определяли по товарным сортам, технологическим и курительным свойствам, химическому составу по методикам лабораторного контроля ВНИИТТИ. Инновационный способ подготовки табака к сушке в едином потоке с применением технологического оборудования, включающего прорезатель, выявил положительный технологический результат. Установлена эффективность приема прорезания средней жилки: срок естественной сушки листьев с прорезанной жилкой сократился в 2,5 раза выход 1го товарного сорта сырья составил 74,60 87,93 выход волокна сырья с прорезанной жилкой превышает минимальное значение технологических норм (75) в 1,15 1,26 раз условный расход сырья на единицу курительных изделий меньше норматива на 6 25 улучшен основной показатель химического состава табачного сырья (число Шмука) в 1,6 4,6 раза у сортотипа Трапезонд, в 1,2 1,5 раза у сортотипа Остролист дегустационные свойства сырья не ухудшились. Инновационный способ подготовки листьев табака к сушке, включающий прием прорезания средней жилки, рекомендуется для применения в производстве табачного сырья. The influence of middle vein cutting method on the main quality indicators of tobacco raw materials is studied. Studies were carried out on the leaves of the main varieties of tobacco Trapezond and Ostrolist, on mass breakdowns. Vein cutting was carried out on the innovative equipment of the line of preparation of tobacco leaves for drying LPTS360 (GNU VNIITTI RAA, Krasnodar). The quality of tobacco raw materials with a cut vein was determined by commercial grades, technological and Smoking properties, chemical composition in accordance with the methods VNIITTI. An innovative method of preparing tobacco for drying in a single stream with the use of technological equipment, including a cutter, revealed a positive technological result. The period of natural drying of leaves with cut veins decreased by 2,5 times. The yield of the 1st commercial grade of raw materials was 74,60 87,93. The output of the fiber raw material with cut vein exceeds the minimum value of technological norms (75) in 1,15 1,26 times. Conditional consumption of raw materials per unit of Smoking products is less than the norm by 6 25. The method of cutting the middle vein of the leaves improves the main indicator in the chemical composition of tobacco raw materials (Schmuck ratio) 1,6 4,6 times in the variety Trapezond and 1,2 1,5 times in the variety Ostrolist. The tasting properties of raw materials have not deteriorated. Analysis of raw material quality indicators showed that the innovative method of cutting the middle vein is effective and recommended for use in the production of tobacco raw materials.

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