scholarly journals Evaluation of Fish Raw Materials as a Way to Increase the Information Content of its Characteristics

2019 ◽  
pp. 660-670
Author(s):  
Tamara Safronova ◽  
Ekaterina Panchishina ◽  
Victoria Kraschenko ◽  
Yuliya Karpenko
Keyword(s):  
Information Content ◽  
Sensory Evaluation ◽  
Muscle Tissue ◽  
Raw Materials ◽  
General Information ◽  
Sensory Properties ◽  
Raw Material ◽  
Verbal Description ◽  
Oncorhynchus Keta ◽  
Experimental Conditions

Introduction. The research features a detailed sensory evaluation of mass fishing objects belonging to different families, namely: the Macrouridae represented by the giant grenadier (Albatrossia pectoralis), the Herrings represented by the Pacific herring (Clupea pallasii), and the Salmons represented by the Keta salmon (Oncorhynchus keta). The research objective was to study the possibility of increasing the information content of the verbal description of fish raw materials in combination with a quantitative assessment of individual sensory indicators. Research objects and methods. The paper introduces the concept of detailed verbal description of group parameters of raw and heattreated muscle tissue. The description can increase the information capacity of sensory studies. The concept of extended description of fish raw material was added to the main sensory properties that describe color, smell, taste, and consistency. They include data on the properties of local areas with subcutaneous layer, dark muscles, fat layers, etc. Such a detailed verbal description gives an in-depth view of the sensory properties, which is part of general information on the functional and technological properties of the fish and a key factor in designing new developed products. To improve the objectivity of sensory research, the authors employed the method of quantitative evaluation. Results and discussion. The results were summed up as data on the significance coefficients established by experts, ranked, and expressed as a percentage. The significance coefficient is a method of quantitative regulation of the share of each sensory indicator in the general sensory evaluation. The research showed that the greater the number of group sensory indicators that characterize the object, the smaller and more similar their coefficients of significance, which dramatically reduces application opportunities. Therefore, significance coefficient proved a convenient means of measurement and visual presentation. However, the research was limited by the experimental conditions. Conclusion. The study of the fish raw materials established, identified, and described individual sensory indicators that involved about twenty lexical units for raw material and thirty units for heat-treated muscle tissue. The individual sensory indicators characterized color, smell, and taste. They differed in the presence of several degrees of gradation and fit into a vertical three-level (sometimes two-level) classification. Group touch indicator of the consistency describes mostly single-level unit indicators with 4–6 lexical units. As a result, the detailed description of sensory properties of fish raw materials included 2–3 times more lexical units compared to the traditional description of fish raw materials in the special reference literature.

scholarly journals THE INVESTIGATION OF THE PENETRATION OF MICROELEMENTS OF A DIETARY SUPPLEMENT IN CRUCIAN MEAT BY VARIOUS METHODS OF SALTING

2021 ◽  
Vol 15 (1) ◽  
Author(s):  
M. Golovko ◽  
T. Golovko ◽  
A. Pak ◽  
L. Krykunenko
Keyword(s):  
Sodium Chloride ◽  
Trace Element ◽  
Dietary Supplements ◽  
Dietary Supplement ◽  
Muscle Tissue ◽  
Raw Materials ◽  
Chelate Complex ◽  
Raw Material ◽  
Epr Signal ◽  
Kinetics Of

The expediency of improving the technological methods of processing unprofitable small fish and expanding the range of food products from them is substantiated. It is proposed to enrich the meat of freshwater fish with trace elements by adding to salt or brine during the salting of raw materials dietary supplements based on chelate complexes. The kinetics of penetration of micronutrients of a dietary supplement based on a chelate complex into the muscle tissue of crucian carp was studied by electronic paramagnetic resonance. The ambassador was held in three ways. According to the first dry method of salting, the fish was mixed with sodium chloride NaCl with the addition of a dietary supplement based on a chelate complex in the amount of 20… 25% and 0.1% by weight of raw materials, respectively. According to the second brine method, the fish was salted in brine, which was a solution of sodium chloride NaCl in the amount of 2 kg of salt per 1 kg of raw material. The amount of dietary supplement based on the chelate complex was 0.1% by weight of raw materials. According to the third method, the ambassador was carried out in brine with the same concentrations of sodium chloride and dietary supplements, but previously the fish raw materials were treated with ultrasound. Salting of fish was carried out for 6 days. The distribution of Mn ions in the plane (i, j) is investigated. The kinetics of the penetration of a microelement into the volume of crucian muscle tissue was studied by the EPR method. The kinetics of Mn2 + ion distribution in the studied muscle tissue samples and the tomogram of these surfaces were determined. The values of the area under the EPR spectra are normalized to the values of the area under the maximum EPR signal. For the maximum EPR signal for dry pickling, the signal from the liquid in which the raw material was during salting, and during the brine - the signal from the brine sample was selected. It is noted that the kinetics of penetration of the trace element is determined by the area of contact of the raw material with diffusing substances and the method of intensification of the internal transfer of these substances within the raw material. It was found that for brine and brine with pre-sonication, the amount of trace element in the depth of the crucian muscle tissue differs within the error. This indicates the homogeneity of the distribution of the trace element of the dietary supplement based on the chelate complex by such methods of salting.

scholarly journals Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

PLoS ONE ◽  
2021 ◽  
Vol 16 (3) ◽  
pp. e0248790
Author(s):  
Dorota Teterycz ◽  
Aldona Sobota ◽  
Dominika Przygodzka ◽  
Paulina Łysakowska
Keyword(s):  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Unsaturated Fatty Acids ◽  
Cannabis Sativa ◽  
Raw Materials ◽  
Sensory Properties ◽  
Raw Material ◽  
Hemp Seed ◽  
Total Dietary Fiber ◽  
High Fiber

Hemp seed (Cannabis sativa L.) contain large amounts of nutrients, e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good fortifying component in food production. The aim of the present study was to determine the effect of hemp addition on the physicochemical properties, cooking quality, texture parameters and sensory properties of durum wheat pasta. The samples were fortified with 5–40% of commercially available hemp flour or 2.5–10% of hemp cake obtained from hemp seed oil pressing. Our study showed that the addition of hemp seed raw materials led to an increase in the protein, total dietary fiber (TDF), ash and fat content in the pasta samples. Due to its lower granulation and higher nutritional value, hemp flour was found to be a better raw material for the fortification of pasta than hemp cake. Pasta enriched with hemp flour at the level of 30–40% contains 19.53–28.87% d.m. of protein and 17.02–21.49% d.m. of TDF and according to the EU, a definition can be described as a high-protein and high-fiber products. All enriched pasta samples were also characterized by safe Δ-9-tetrahydrocannabinol (THC) and cannabidiol (CBD) content, and their sensory properties were accepted by consumers.

scholarly journals Experimental Study on the Preparation of Cementing Materials by Direct Reduction Coupling of a Hematite-Carbon Base

Metals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1086 ◽  
Author(s):  
Ruimeng Shi ◽  
Junxue Zhao ◽  
Xiaoming Li ◽  
Chong Zou ◽  
Yaru Cui ◽  
...  
Keyword(s):  
Experimental Study ◽  
Iron Ore ◽  
Raw Materials ◽  
Direct Reduction ◽  
Tricalcium Silicate ◽  
Dicalcium Silicate ◽  
Raw Material ◽  
Experimental Conditions ◽  
Reduction Of Iron ◽  
Direct Reduction Of Iron

The reduction of iron in hematite and process coupling of cementing material generated from gangue components are explored in this paper, and a technical proposal for preparing directly reduced iron and cementing materials considering the processes of energy and material flows is proposed. An experimental study preparing cementing materials, such as tricalcium silicate and dicalcium silicate, by roasting the components, was performed. In this study, hematite was used as the raw material and powdered carbon was added, as the reducing agent, with CaO; at the same time, the gangue components of iron ore were used as the principal raw materials for the process of directly reduced iron preparation by direct reduction of iron ore. The FactSage software package was used to perform thermodynamic calculations of the reduction of iron and its influence on the formation of tricalcium silicate and dicalcium silicate. The feasibility of the direct reduction of iron to elemental iron and preparation of cementing materials by roasting of gangue components under the studied thermodynamic conditions was discussed. Different temperature control strategies were used to verify the reaction coupling test. The results showed that zero-valent iron could be produced by roasting and reducing hematite under certain experimental conditions, and cementing materials, such as tricalcium silicate and dicalcium silicate, could be produced simultaneously by reacting the gangue components with CaO. Fe2O3 exerted an adverse effect on the formation of tricalcium silicate, and sufficient reduction of the iron was a precondition for the formation and stability of tricalcium silicate.

scholarly journals QUALITY PARAMETERS OF SEMI-FINISHED SPONGE CAKE ENRICHED WITH PUMPKIN BY-PRODUCTS

2020 ◽  
Vol 14 (3) ◽  
Author(s):  
K. Khvostenko ◽  
Z. Goranova ◽  
T. Petrova
Keyword(s):  
Sensory Evaluation ◽  
Raw Materials ◽  
Control Sample ◽  
Quality Parameters ◽  
Sensory Properties ◽  
Pumpkin Seed ◽  
Sponge Cake ◽  
Chemical Content ◽  
Total Carbohydrates ◽  
By Products

Nowadays, there is growing demand for flour-based products that only contain natural ingredients and are highly nutritional. This tendency promotes further research to find new raw materials for their production. Using by-products of pumpkin processing is a promising way to solve this problem due to their chemical content. In this research, the physicochemical and sensory properties of sponge cake enriched with pumpkin seed powder in two different quantities (5% and 10%) have been studied. Sensory evaluation of sponge cakes with pumpkin seed powder has revealed very high consumer acceptance. It has been established that the semi-finished cake with 5% of pumpkin seed powder added decreased in volume (229.00±5.17cm3), compared with the control (255.00±5.07 cm3). Higher porosity was observed in the control sample (65.62±1.41%) and in the sample with 5% of pumpkin seed powder added (64.20±1.00%). The water-absorbing capacity of the control sample (312.60±3.15%) was the lowest, compared with that of the samples containing 5 and 10% of pumpkin by-products. The lowest values of the crust chroma were in the cake samples containing 10% of pumpkin seed powder. The colour of the crust and crumb in the control was similar to that in the cake with 5% of pumpkin seed powder. An increase in the proportion of pumpkin seed powder from 0 to 10% resulted in an increase in the protein content, fibre, and total carbohydrates. The cake samples with 10% of pumpkin seed powder were the highest in protein (14.77%), fibre (2.76%), and total carbohydrates (75.15%). The results of sensory evaluation have shown that the semi-finished sponge cake enriched with 10% of pumpkin seed powder had better sensory properties, a more acceptable shape, smell, texture of the crumb, colour, and taste, compared with other samples.

scholarly journals Influence of carrageenan addition on some technological and sensory properties of smoked pork loin

2002 ◽  
pp. 11-18
Author(s):  
Mirjana Ivanovic ◽  
Aleksandar Bulatovic ◽  
Jovanka Popov-Raljic ◽  
Marija Perunovic ◽  
Dusan Zivkovic
Keyword(s):  
Production Process ◽  
Water Content ◽  
Sensory Evaluation ◽  
Water Retention ◽  
Sensory Properties ◽  
Raw Material ◽  
Muscle Structure ◽  
Pork Loin

The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory evaluation included estimation of cut appearance, consistency, odor, taste, color, tenderness firmness and plasticity. It was found that water retention and muscle structure binding were strongly influenced by carrageenan addition. Depending on applied concentration of preparation, achieved yields varied from 1.08% to 2.06%.

Optimization of Soybean-Peptide Beverages Formulation by Using Fuzzy Logical Sensory Evaluation

2013 ◽  
Vol 781-784 ◽  
pp. 1540-1545
Author(s):  
Li Cheng ◽  
Wei Ma ◽  
Qi Liu ◽  
Jun Zhang ◽  
Yong Kang Xu ◽  
...  
Keyword(s):  
Citric Acid ◽  
Sensory Evaluation ◽  
Orthogonal Array ◽  
Orange Juice ◽  
Raw Materials ◽  
Orthogonal Design ◽  
Raw Material ◽  
Orthogonal Array Design ◽  
Array Design ◽  
Fuzzy Logical

Soybean-peptide, sugar, citric acid and concentrated orange juice as the raw material, orthogonal design and fuzzy logical sensory evaluation were applied together to obtain the best formulation of the soybean-peptide beverages. A L9(34) orthogonal array design (OAD) was adopted to prepare nine soybean-peptide beverages. By using fuzzy logical sensory evaluation, the acceptability of these samples was studied. The results indicated that the ranking of sensory attributes for the beverage as follows: Taste > Color > Odor > Appearance; the order of the influence of the raw materials to the acceptability for the beverage as follows: Concentrated orange juice > Soybean-peptide > Citric acid > Sugar; and the best formulation of the soybean-peptide beverages is 5% Peptide-powder, 8% sugar, 0.05% citric acid and 5% concentrated orange juice.

RHEOLOGICAL PROPERTIES OF CERAMIC MASSES: IMPROVEMENT BY COMPLEX MATERIAL ACTIVATION

2019 ◽  
Vol 16 (3) ◽  
pp. 334-351
Author(s):  
A. S. Mavlyanov ◽  
E. K. Sardarbekova
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Sensitivity Coefficient ◽  
Raw Material ◽  
Clay Material ◽  
Fibrous Materials ◽  
Chemical Production ◽  
Production Wastes ◽  
Pass Through ◽  
The Masses

Introduction. The objective of the research is to study the effect of the complex activation of the alumina raw material on the rheological properties of the ceramic mass. In addition, the authors investigate solutions for the application of optimal coagulation structures based on loams and ash together with plastic certificates.Materials and methods. The authors used the local forest like reserves of clay loams at the BashKarasu, ash fields of the Bishkek Central Heating Centre (BTEC) and plasticizer (sodium naphthenate obtained from alkaline chemical production wastes) as fibrous materials. Moreover, the authors defined technological properties of raw materials within standard laboratory methodology in accordance with current GOSTs.Results. The researchers tested plastic durability on variously prepared masses for the choice of optimal structures. The paper demonstrated the plastic durability of complexly activated compounds comparing with non-activated and mechanically activated compounds. The sensitivity coefficient increased the amount of clay loams by mechanically and complexly activated, which predetermined the possibility of intensifying the process of drying samples based on complexly activated masses.Discussion and conclusions. However, mechanical activation of clay material reduces the period of relaxation and increases the elasticity coefficient of ceramic masses by 1.8–3.4 times, meanwhile decreases elasticity, viscosity and the conventional power during molding, which generally worsens the molding properties of the masses. Сomplex activation of ash-clay material decreases the period of relaxation and provides an increase in elasticity, plasticity of ceramic masses by 46–47%, reduction in viscosity by 1.5–2 times, conventional power on molding by 37–122% in comparison with MA clay loams. Ceramic masses based on spacecraft alumina raw materials belong to the SMT with improved rheological properties; products based on them pass through the mouthpiece for 5–7 seconds.

ANALYSIS FOR POTENCY AND PRODUCTION OF GRANULE ORGANIC FERTILIZER BASED ON MANURE

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Firman L. Sahwan
Keyword(s):  
Organic Material ◽  
Organic Materials ◽  
Raw Materials ◽  
Organic Fertilizer ◽  
Raw Material ◽  
Cow Manure ◽  
Production Potential ◽  
Natural Organic Material ◽  
Very High

Organic materials that are generally used as raw material for organic fertilizer granules (POG) is a natural organic material that has been degrade, smooth and dry. One of the main raw materials are always used with a very high percentage of usage, is manure. Manure potential in Indonesia is very high, amounting to 113.6 million tons per year, or 64.7 million tons per year to the island of Java. From this amount, it will be generated numbers POG production potential of 17.5 million tons per year (total Indonesia) or 9.9 million tons per year for the island of Java. While the realistic POG production predictions figures made from raw manure is 2.5 million tons annually, a figure that has been unable to meet the number requirement of POG greater than 4 million tons per year. Therefore, in producing POG, it should be to maximize the using of the potential of other organic materials so that the use of manure can be saved. With the use of a small amount of manure (maximum 30% for cow manure), it would be useful also to avoid the production of POG with high Fe content.keywods: organic material, manure, granule organic fertilizer

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

UNIDO, Industrial Processing of Natural Resources. New York: United Nations. 1981. viii + 78pp.US $ 5.00. [United Nations Publication Sales No. E. 81. 11 . B.1]

1982 ◽  
Vol 21 (4) ◽  
pp. 329-333
Author(s):  
Rashid Aziz
Keyword(s):  
New York ◽  
United Nations ◽  
Industrial Development ◽  
Raw Materials ◽  
Developed Countries ◽  
Raw Material ◽  
Industrial Processing ◽  
Depth Study ◽  
Manufactured Exports ◽  
Year 2000

The book under review is a concise but fairly in-depth study of the prospects for export diversification from the Less Developed Countries (henceforth labeled as LDCs) particularly to Developed Countries (henceforth labeled as OCs). Given the multiple problems faced by the LOCs in exporting to the OCs - protectionist policies with regards to manufactured exports, volatility of prices obtained for raw material exports, etc. - the study analyses the potential for following an intermediate route. The important issues in the export of semi -processed and wholly processed raw materials are discussed. 111ese issues range from the problems and potentials for the location of processing facilities in the LOCs to the formulation of appropriate policies to encourage an export of processed goods rather than raw materials. Such policies will be useful both in solving the balance of-payments problems of the LDCs and in attaining the goal of the Lima Declaration and Plan of Action on Industrial Development and Co-operation, that called for 2S percent of world industrial production to be located in the LOCs by the year 2000.

Sign in / Sign up

Export Citation Format

Share Document