Pub Date : 2022-04-01DOI: 10.31208/2618-7353-2022-17-17-29
A. Khramtsov, N. Dykalo, S. S. Shkola, A. I. Eremina, G. Anisimov, A. Rudkovskii
Aim. This article describes mutual positive effects of lactose and calcium, which determines the uniqueness of "LactuVet" both in food and livestock industries. Discussion. In moderate to high doses (30-60 g / day), lactulose has been used for many years to treat constipation and hepatic encephalopathy. Less often it is used in small doses as a prebiotic agent (1-10 g / day). "LactuVet" is a functional prebiotic product containing a relatively low concentration of lactulose, produced from crystalline lactose molasses. In addition to lactulose, "LactuVet" contains about 3.5% calcium. Conclusion. "LaktuVet" is the first domestic supplement containing not only lactulose, but also other nutrients that are biologically significant for humans, greatly expanding and enhancing its functionality. The relatively low price opens up the possibility for its mass application.
{"title":"Lactuvet – the food supplement of the future","authors":"A. Khramtsov, N. Dykalo, S. S. Shkola, A. I. Eremina, G. Anisimov, A. Rudkovskii","doi":"10.31208/2618-7353-2022-17-17-29","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-17-29","url":null,"abstract":"Aim. This article describes mutual positive effects of lactose and calcium, which determines the uniqueness of \"LactuVet\" both in food and livestock industries. Discussion. In moderate to high doses (30-60 g / day), lactulose has been used for many years to treat constipation and hepatic encephalopathy. Less often it is used in small doses as a prebiotic agent (1-10 g / day). \"LactuVet\" is a functional prebiotic product containing a relatively low concentration of lactulose, produced from crystalline lactose molasses. In addition to lactulose, \"LactuVet\" contains about 3.5% calcium. Conclusion. \"LaktuVet\" is the first domestic supplement containing not only lactulose, but also other nutrients that are biologically significant for humans, greatly expanding and enhancing its functionality. The relatively low price opens up the possibility for its mass application.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87059157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-01DOI: 10.31208/2618-7353-2022-17-62-73
S.D. Filimonova, A.P. Tapilina, A.E. Sultanalieva, M. Slozhenkina
Aim. Expanding the range of chopped semi-finished products of high degree of readiness with increased biological value and reduced fat content in the middle price segment of the consumer market. Materials and Methods. Raw materials were used: beef, chilled categories (GOST 34120-2017), pork, semi-fat and fatty (GOST 31476-2012), beef liver and beef heart (GOST 32244-2013), Persian lentils (TU10.61.32-003-99621687-2017), onion (GOST 34306-2017), salt (GOST R 51574-2018), ground black pepper (GOST 29050-91). The development and research of control and experimental samples were carried out according to generally accepted methods in accordance with regulatory and technical documentation. Sampling and organoleptic research methods in accordance with the requirements of GOST 7269-2015. The determination of organoleptic parameters was carried out according to the requirements of GOST 9959-2015. The mass fraction of fat was determined according to GOST 23042-2015, the mass fraction of protein – according to GOST 25011-2017, amino acid composition – according to GOST 34132-2017. The moisture content was determined according to GOST 9793-2016. Results. The formulation and technological scheme of the chopped meat-containing semi-finished product of a high degree of readiness have been developed. Conclusion. The created product expands the range of chopped semi-finished products of high degree of readiness with increased biological value and reduced fat content.
{"title":"The use of food by-products and non-meat ingredient in the production technology of chopped meat-containing semi-finished products","authors":"S.D. Filimonova, A.P. Tapilina, A.E. Sultanalieva, M. Slozhenkina","doi":"10.31208/2618-7353-2022-17-62-73","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-62-73","url":null,"abstract":"Aim. Expanding the range of chopped semi-finished products of high degree of readiness with increased biological value and reduced fat content in the middle price segment of the consumer market. Materials and Methods. Raw materials were used: beef, chilled categories (GOST 34120-2017), pork, semi-fat and fatty (GOST 31476-2012), beef liver and beef heart (GOST 32244-2013), Persian lentils (TU10.61.32-003-99621687-2017), onion (GOST 34306-2017), salt (GOST R 51574-2018), ground black pepper (GOST 29050-91). The development and research of control and experimental samples were carried out according to generally accepted methods in accordance with regulatory and technical documentation. Sampling and organoleptic research methods in accordance with the requirements of GOST 7269-2015. The determination of organoleptic parameters was carried out according to the requirements of GOST 9959-2015. The mass fraction of fat was determined according to GOST 23042-2015, the mass fraction of protein – according to GOST 25011-2017, amino acid composition – according to GOST 34132-2017. The moisture content was determined according to GOST 9793-2016. Results. The formulation and technological scheme of the chopped meat-containing semi-finished product of a high degree of readiness have been developed. Conclusion. The created product expands the range of chopped semi-finished products of high degree of readiness with increased biological value and reduced fat content.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74834438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-01DOI: 10.31208/2618-7353-2022-17-74-84
S. V. Felik, T. Antipova, N. L. Androsova, S. Simonenko
Aim. To explore some of the theoretical and practical possibilities of using vegetable powders in dairy products and beverages for older people. Materials and Methods. As raw materials, sterilized cow's milk with a mass fraction of fat of 1.5% (GOST 31450-2013), drinking water (SanPiN 3.3686-21), vegetable powders: rosehip, cranberry, baobab pulp, blueberry, sea buckthorn were used. For research, plant powders in the amount of 1.0 and 1.5% were dissolved in milk or water at a temperature of 20°C. Organoleptic parameters were determined according to GOST ISO 6658-2016. Temperature processing of experimental samples was carried out at 75; 80 and 85оС. Active acidity was determined with a testo 206-pH1 instrument. Results. The organoleptic characteristics of the samples were evaluated when combining vegetable powders in an amount of 1.0% with milk of 1.5% fat content, on the basis of which a powder from baobab pulp and a powder from rosehip fruits were selected for further research. The studies of some organoleptic, physico-chemical and technological properties of mixtures of baobab fruit powder and rosehip fruit powder with drinking water and milk with a fat mass fraction of 1.5% showed that when these powders were added, a decrease in the hydrogen index (pH) was noted, which can lead to coagulation of milk proteins during heat treatment. During thermal treatment of experimental samples with milk, the amount of vegetable powder was established, at which it is possible to apply the pasteurization temperature regime of 85оC. Conclusion. The choice is justified and the possibility and expediency of including powder from the pulp of baobab and powder from rosehip fruits in the formulations of milk-based products and beverages for herodietic nutrition is established.
的目标。探索在老年人乳制品和饮料中使用植物粉的一些理论和实践可能性。材料与方法。以脂肪质量分数为1.5%的灭菌牛奶(GOST 31450-2013)、饮用水(SanPiN 3.3686-21)、植物粉:玫瑰果、蔓越莓、猴面包树浆、蓝莓、沙棘为原料。在研究中，将1.0和1.5%的植物粉分别溶解在牛奶或水中，温度为20℃。根据GOST ISO 6658-2016测定感官参数。对实验样品进行75℃的温度处理;80和85оС。活性酸度用testo 206-pH1仪器测定。结果。以1.0%的植物粉与1.5%脂肪含量的牛奶混合，评价样品的感官特性，并在此基础上选择猴面包树纸浆粉和玫瑰果粉进行进一步研究。对猴面包树果粉和玫瑰果粉与脂肪质量分数为1.5%的饮用水和牛奶混合后的一些感官、理化和工艺性能进行了研究，结果表明，添加猴面包树果粉和玫瑰果粉会降低牛奶中的氢指数(pH)，从而导致牛奶中的蛋白质在热处理过程中凝固。在用牛奶对实验样品进行热处理期间，确定了蔬菜粉的量，在此量下可以应用85摄氏度的巴氏灭菌温度。结论。该选择是合理的，并确定了将猴面包树纸浆粉和玫瑰果粉加入到英雄营养乳制品和饮料配方中的可能性和方便性。
{"title":"Plant components in products for herodietic nutrition","authors":"S. V. Felik, T. Antipova, N. L. Androsova, S. Simonenko","doi":"10.31208/2618-7353-2022-17-74-84","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-74-84","url":null,"abstract":"Aim. To explore some of the theoretical and practical possibilities of using vegetable powders in dairy products and beverages for older people. Materials and Methods. As raw materials, sterilized cow's milk with a mass fraction of fat of 1.5% (GOST 31450-2013), drinking water (SanPiN 3.3686-21), vegetable powders: rosehip, cranberry, baobab pulp, blueberry, sea buckthorn were used. For research, plant powders in the amount of 1.0 and 1.5% were dissolved in milk or water at a temperature of 20°C. Organoleptic parameters were determined according to GOST ISO 6658-2016. Temperature processing of experimental samples was carried out at 75; 80 and 85оС. Active acidity was determined with a testo 206-pH1 instrument. Results. The organoleptic characteristics of the samples were evaluated when combining vegetable powders in an amount of 1.0% with milk of 1.5% fat content, on the basis of which a powder from baobab pulp and a powder from rosehip fruits were selected for further research. The studies of some organoleptic, physico-chemical and technological properties of mixtures of baobab fruit powder and rosehip fruit powder with drinking water and milk with a fat mass fraction of 1.5% showed that when these powders were added, a decrease in the hydrogen index (pH) was noted, which can lead to coagulation of milk proteins during heat treatment. During thermal treatment of experimental samples with milk, the amount of vegetable powder was established, at which it is possible to apply the pasteurization temperature regime of 85оC. Conclusion. The choice is justified and the possibility and expediency of including powder from the pulp of baobab and powder from rosehip fruits in the formulations of milk-based products and beverages for herodietic nutrition is established.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80126441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-01DOI: 10.31208/2618-7353-2022-17-41-51
G. V. Fedotova, N. Tkachenkova, A. Slozhenkina, M.A. Chekanova
Aim. Evaluate the qualitative composition and technological properties of raw milk intended for the production of safe dairy products. Materials and Methods. For researches there was used raw cow's milk which was received from cows of agricultural enterprise "Donskoe", LLC. Sampling and preparation of samples for laboratory researches were carried out according to the unified technique in accordance with the requirements of GOST 13928-84. Following indicators were determined in raw milk: mass fraction of fat – according to GOST 5867-9 requirements; mass fraction of protein – according to GOST 25179-2014 requirements; determination of acidity was conducted according to GOST P 54669-2011; organoleptic evaluation of milk – according to GOST 31449-2013; determination of microbiological and hygienic indicators – according to GOST P 56145-2014. Results. In the course of the experiment it was determined that the number of cattle of agricultural enterprise "Donskoe", LLC, from 2014 to 2021 increased by 3.52 times, and milk yields – by 4.25 times. In all periods of the year the mass fraction of protein and fat in milk was within the norm, the most fatty milk was produced in autumn-winter period, and in spring-summer period the milk was the most protein-rich. When determining the acidity, an average milk sample was taken for each month. The obtained results indicate that the acidity of milk was within normal range. In the study of raw milk, microbiological and hygienic parameters were normal, which corresponds to the requirements of normative and technical documentation. Conclusion. The results of the research indicate that the milk corresponds all requirements and is a safe raw material for the production of dairy products, and the study of physical, chemical and organoleptic parameters determined of its high quality. Thus, the milk obtained by the complex is a quality raw material for the production of safe food products.
的目标。评估用于生产安全乳制品的原料奶的质量组成和技术特性。材料与方法。研究使用的原料牛奶来自农业企业“Donskoe”有限责任公司的奶牛。根据GOST 13928-84的要求，按照统一的技术进行实验室研究样品的取样和制备。原料奶中测定了以下指标:脂肪质量分数-根据GOST 5867-9要求;蛋白质质量分数-符合GOST 25179-2014要求;酸度测定按GOST P 54669-2011进行;牛奶的感官评价-根据GOST 31449-2013;微生物和卫生指标的测定-根据GOST P 56145-2014。结果。在实验过程中，确定农业企业“Donskoe”有限责任公司的牛数从2014年到2021年增加了3.52倍，产奶量增加了4.25倍。一年四季牛奶中蛋白质和脂肪的质量分数均在正常范围内，秋冬季节脂肪含量最高，春夏季节蛋白质含量最高。在测定酸度时，平均每个月取一次牛奶样本。结果表明，乳的酸度在正常范围内。原料奶的微生物学和卫生参数正常，符合规范和技术文件的要求。结论。研究结果表明，该乳符合各项要求，是生产乳制品的安全原料，物理、化学和感官参数的研究确定了其高品质。因此，该综合体获得的牛奶是生产安全食品的优质原料。
{"title":"Study of the quality of raw milk obtained under robotic milking conditions","authors":"G. V. Fedotova, N. Tkachenkova, A. Slozhenkina, M.A. Chekanova","doi":"10.31208/2618-7353-2022-17-41-51","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-41-51","url":null,"abstract":"Aim. Evaluate the qualitative composition and technological properties of raw milk intended for the production of safe dairy products. Materials and Methods. For researches there was used raw cow's milk which was received from cows of agricultural enterprise \"Donskoe\", LLC. Sampling and preparation of samples for laboratory researches were carried out according to the unified technique in accordance with the requirements of GOST 13928-84. Following indicators were determined in raw milk: mass fraction of fat – according to GOST 5867-9 requirements; mass fraction of protein – according to GOST 25179-2014 requirements; determination of acidity was conducted according to GOST P 54669-2011; organoleptic evaluation of milk – according to GOST 31449-2013; determination of microbiological and hygienic indicators – according to GOST P 56145-2014. Results. In the course of the experiment it was determined that the number of cattle of agricultural enterprise \"Donskoe\", LLC, from 2014 to 2021 increased by 3.52 times, and milk yields – by 4.25 times. In all periods of the year the mass fraction of protein and fat in milk was within the norm, the most fatty milk was produced in autumn-winter period, and in spring-summer period the milk was the most protein-rich. When determining the acidity, an average milk sample was taken for each month. The obtained results indicate that the acidity of milk was within normal range. In the study of raw milk, microbiological and hygienic parameters were normal, which corresponds to the requirements of normative and technical documentation. Conclusion. The results of the research indicate that the milk corresponds all requirements and is a safe raw material for the production of dairy products, and the study of physical, chemical and organoleptic parameters determined of its high quality. Thus, the milk obtained by the complex is a quality raw material for the production of safe food products.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88092125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-01DOI: 10.31208/2618-7353-2022-17-52-61
A. Kot, V. Radchikov, V. Petrov
Aim. The study of the regularities of metabolism in the body when feeding various types of trace elements. Materials and Methods. The studies were carried out using generally accepted and modern biotechnological, biochemical and mathematical methods and certified laboratory equipment. All digital material obtained in the course of the research work was processed using the Microsoft Excel software package and the method of variation statistics, taking into account the Student's probability criterion. Results. Studies have found that the use of 1 mg/ kg of cobalt acetic acid compound feed in feeding young bulls aged 3-6 months had a positive effect on the physiological state of animals, expressed in an increase in the content of erythrocytes in the blood by 2.4%, hemoglobin – by 2.1, total protein – by 1.1, calcium and phosphorus – by 1.4 and 1.3%, respectively. At the same time, the glucose level decreased by 1.8%, urea – by 1.9%. it did not have a significant effect on the processes of cicatricial digestion. All indicators were within the limits of physiological norms. The animals of the experimental group showed a tendency to decrease the ammonia content in the scar fluid by 4.1%. At the same time, in the experimental group, the level of volatile fatty acids increased by 3.0%. Feeding the bulls with cobalt acetic acid salt provided an increase in the average daily live weight gain by 3.1%. The increase in productivity had a positive effect on the efficiency of the transformation of nutrients in the diet into products. Thus, feed costs for products decreased by 2.8%. Conclusion. The adding of cobalt acetic acid in the diet of young bulls had a positive effect to decrease the ammonia content in the rumen fluid, increasing the average daily gain and, in general, the productivity of animals.
{"title":"The effectiveness of the use of organic cobalt in the feeding of young cattle","authors":"A. Kot, V. Radchikov, V. Petrov","doi":"10.31208/2618-7353-2022-17-52-61","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-52-61","url":null,"abstract":"Aim. The study of the regularities of metabolism in the body when feeding various types of trace elements. Materials and Methods. The studies were carried out using generally accepted and modern biotechnological, biochemical and mathematical methods and certified laboratory equipment. All digital material obtained in the course of the research work was processed using the Microsoft Excel software package and the method of variation statistics, taking into account the Student's probability criterion. Results. Studies have found that the use of 1 mg/ kg of cobalt acetic acid compound feed in feeding young bulls aged 3-6 months had a positive effect on the physiological state of animals, expressed in an increase in the content of erythrocytes in the blood by 2.4%, hemoglobin – by 2.1, total protein – by 1.1, calcium and phosphorus – by 1.4 and 1.3%, respectively. At the same time, the glucose level decreased by 1.8%, urea – by 1.9%. it did not have a significant effect on the processes of cicatricial digestion. All indicators were within the limits of physiological norms. The animals of the experimental group showed a tendency to decrease the ammonia content in the scar fluid by 4.1%. At the same time, in the experimental group, the level of volatile fatty acids increased by 3.0%. Feeding the bulls with cobalt acetic acid salt provided an increase in the average daily live weight gain by 3.1%. The increase in productivity had a positive effect on the efficiency of the transformation of nutrients in the diet into products. Thus, feed costs for products decreased by 2.8%. Conclusion. The adding of cobalt acetic acid in the diet of young bulls had a positive effect to decrease the ammonia content in the rumen fluid, increasing the average daily gain and, in general, the productivity of animals.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80854784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-01DOI: 10.31208/2618-7353-2022-17-94-99
Y. Matveichuk, A.O. Verbitskaya
Aim. Development of a simplified technology for the production of triacetin – a food additive (E1518) and a water-retaining agent. Materials and Methods. The following main raw materials were used: distilled glycerol 99.5% (LLC «Ukrkhimresursy», Ukraine), glacial acetic acid (LLC «Chemical Alliance», Russia). It is proposed to control the content of unreacted products – glycerol – spectrophotometrically with copper (II), and acetic acid – by acid-base titration. Results. The conditions for the synthesis of triacetin are as follows: the molar ratio of glycerol and acetic acid is 1:6, temperature – 120-125оC, duration – 90 minutes. The distillation of excess acetic acid was carried out at a temperature of 130-140оC for 3 hours, which ensured the receipt of 100% of the product – triacetin, which contains trace amounts of acetic acid. The residual content of acetic acid in the final product is not more than 0.01% of the mass. After distillation, acetic acid is obtained with a concentration of 79-80% (azeotropic mixture). The use of a catalyst – sulfuric acid – negatively affects the color of the final product (from yellow to light brown) and pH (about an 0). The use of a hydrobromic acid catalyst does not lead to a 100% product, but it negatively affects the pH of the finished product (near zero), which requires additional purification of the final product (vacuum distillation) and neutralization, which in turn contaminates the product with inorganic salts. Conclusion. A simplified method for the synthesis of triacetin from glycerol and acetic acid has been developed, which excludes the use of catalysts, vacuum, and sorption purification.
{"title":"Simplified method for the synthesis of triacetin – food additive E1518","authors":"Y. Matveichuk, A.O. Verbitskaya","doi":"10.31208/2618-7353-2022-17-94-99","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-94-99","url":null,"abstract":"Aim. Development of a simplified technology for the production of triacetin – a food additive (E1518) and a water-retaining agent. Materials and Methods. The following main raw materials were used: distilled glycerol 99.5% (LLC «Ukrkhimresursy», Ukraine), glacial acetic acid (LLC «Chemical Alliance», Russia). It is proposed to control the content of unreacted products – glycerol – spectrophotometrically with copper (II), and acetic acid – by acid-base titration. Results. The conditions for the synthesis of triacetin are as follows: the molar ratio of glycerol and acetic acid is 1:6, temperature – 120-125оC, duration – 90 minutes. The distillation of excess acetic acid was carried out at a temperature of 130-140оC for 3 hours, which ensured the receipt of 100% of the product – triacetin, which contains trace amounts of acetic acid. The residual content of acetic acid in the final product is not more than 0.01% of the mass. After distillation, acetic acid is obtained with a concentration of 79-80% (azeotropic mixture). The use of a catalyst – sulfuric acid – negatively affects the color of the final product (from yellow to light brown) and pH (about an 0). The use of a hydrobromic acid catalyst does not lead to a 100% product, but it negatively affects the pH of the finished product (near zero), which requires additional purification of the final product (vacuum distillation) and neutralization, which in turn contaminates the product with inorganic salts. Conclusion. A simplified method for the synthesis of triacetin from glycerol and acetic acid has been developed, which excludes the use of catalysts, vacuum, and sorption purification.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90621079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-01DOI: 10.31208/2618-7353-2022-17-85-93
V. Grishin, N. Tkachenkova, E. Lazareva, Y. Grebennikova
Aim. Investigation of the nutritional and biological value, organoleptic characteristics of semi-finished meat products (dumplings) produced using chickpea flour for dumpling dough. Materials and Methods. The objects of research were: chickpea flour (Technical conditions 9293-081-10514645-04), baking wheat flour (GOST 26574-2017), minced meat (GOST R 55365-2012). To determine the optimal amount of chickpea flour in the dough, recipes for dumplings were developed without the use and with the use of chickpea flour in the amount of 5 (prototype No. 1), 10 (prototype No. 2) and 20% (prototype No. 3) by weight of raw materials. Results. The introduced chickpea flour made it possible to improve the organoleptic qualities of the samples. The replacement of wheat flour with chickpeas reduced the mass fraction of moisture in semi-finished products. The protein content in the experimental semi-finished products increased by an average of 0.6-2.2% compared to the control sample. The energy value of dumplings that do not contain chickpea flour was 240.8 kcal. When 10% chickpea flour was added to the recipe, the energy value of dumplings was 219.7 kcal, compared with the control sample, the indicator decreased by 8.8%. Conclusion. As a result of the conducted research, it can be concluded that the use of chickpea flour in the technology of meat semi-finished products (dumplings) has improved their quality indicators, thereby increasing the biological value of the product.
的目标。鹰嘴豆粉制作肉馅半成品(饺子)的营养生物学价值及感官特性研究材料与方法。研究对象为鹰嘴豆粉(技术条件9293-081-10514645-04)、焙烤小麦粉(GOST 26574-2017)、肉末(GOST R 55365-2012)。为确定鹰嘴豆粉在面团中的最佳添加量，在不使用鹰嘴豆粉的情况下，分别使用原料重量为5(原型1)、10(原型2)和20%(原型3)的鹰嘴豆粉制作饺子配方。结果。引入鹰嘴豆粉，可以改善样品的感官品质。用鹰嘴豆代替小麦粉降低了半成品中水分的质量分数。实验半成品的蛋白质含量比对照样品平均提高0.6-2.2%。不含鹰嘴豆粉的饺子能量值为240.8 kcal，配方中加入10%鹰嘴豆粉时，饺子能量值为219.7 kcal，与对照样品相比，指标下降8.8%。结论。研究结果表明，鹰嘴豆粉在肉制品半成品(饺子)工艺中的使用，改善了肉制品的质量指标，从而提高了肉制品的生物学价值。
{"title":"Analysis of the efficiency of enrichment of semi-finished meat products with chickpea flour","authors":"V. Grishin, N. Tkachenkova, E. Lazareva, Y. Grebennikova","doi":"10.31208/2618-7353-2022-17-85-93","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-85-93","url":null,"abstract":"Aim. Investigation of the nutritional and biological value, organoleptic characteristics of semi-finished meat products (dumplings) produced using chickpea flour for dumpling dough. Materials and Methods. The objects of research were: chickpea flour (Technical conditions 9293-081-10514645-04), baking wheat flour (GOST 26574-2017), minced meat (GOST R 55365-2012). To determine the optimal amount of chickpea flour in the dough, recipes for dumplings were developed without the use and with the use of chickpea flour in the amount of 5 (prototype No. 1), 10 (prototype No. 2) and 20% (prototype No. 3) by weight of raw materials. Results. The introduced chickpea flour made it possible to improve the organoleptic qualities of the samples. The replacement of wheat flour with chickpeas reduced the mass fraction of moisture in semi-finished products. The protein content in the experimental semi-finished products increased by an average of 0.6-2.2% compared to the control sample. The energy value of dumplings that do not contain chickpea flour was 240.8 kcal. When 10% chickpea flour was added to the recipe, the energy value of dumplings was 219.7 kcal, compared with the control sample, the indicator decreased by 8.8%. Conclusion. As a result of the conducted research, it can be concluded that the use of chickpea flour in the technology of meat semi-finished products (dumplings) has improved their quality indicators, thereby increasing the biological value of the product.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84561007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-29DOI: 10.31208/2618-7353-2020-16-55-65
M. Slozhenkina, A. Sivko, N. Aseev
Aim. To achieve the greatest efficiency of using vegetable breading in the production technology of large-sized whole-muscle meat products, including baked pork. Materials and Methods. The development and research of control and experimental samples were carried out according to generally accepted methods in accordance with regulatory and technical documentation. The calcium content was determined according to GOST R 55573-2013. The magnesium content was determined according to GOST R 33424-2015. The iron content was determined according to GOST 26928-86. Microbiological parameters were examined in accordance with the requirements of SanPiN 2.3.2.1078-01 (as amended on July 6, 2011) according to generally accepted methods. Results. It was revealed that the use of vegetable breading and fixing it with a pectin-based gel increased the physiological and nutritional value of the product, improved its organoleptic characteristics, increased the mass at the output of the finished product. Conclusion. The expediency of using vegetable breading in the production of smoked pork meat and fixing it on the surface of products using a gel based on animal protein from highly purified collagen raw materials is substantiated.
的目标。在大型全肌肉制品(包括烤猪肉)的生产技术中，最大限度地利用蔬菜面包。材料与方法。对照和实验样品的开发和研究是根据法规和技术文件按照普遍接受的方法进行的。钙含量按GOST R 55573-2013测定。镁含量按GOST R 33424-2015测定。铁含量按GOST 26928-86测定。微生物学参数按照SanPiN 2.2.3.1078 -01(2011年7月6日修订)的要求，按照普遍接受的方法进行检测。结果。结果表明，用果胶基凝胶固定蔬菜面包，提高了产品的生理和营养价值，改善了产品的感官特性，增加了成品的质量。结论。在烟熏猪肉的生产中使用蔬菜面包，并使用基于高度纯化胶原蛋白原料的动物蛋白的凝胶将其固定在产品表面的便利性得到了证实。
{"title":"The effectiveness of the use of vegetable breading in the technology of whole-muscle products","authors":"M. Slozhenkina, A. Sivko, N. Aseev","doi":"10.31208/2618-7353-2020-16-55-65","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-16-55-65","url":null,"abstract":"Aim. To achieve the greatest efficiency of using vegetable breading in the production technology of large-sized whole-muscle meat products, including baked pork. Materials and Methods. The development and research of control and experimental samples were carried out according to generally accepted methods in accordance with regulatory and technical documentation. The calcium content was determined according to GOST R 55573-2013. The magnesium content was determined according to GOST R 33424-2015. The iron content was determined according to GOST 26928-86. Microbiological parameters were examined in accordance with the requirements of SanPiN 2.3.2.1078-01 (as amended on July 6, 2011) according to generally accepted methods. Results. It was revealed that the use of vegetable breading and fixing it with a pectin-based gel increased the physiological and nutritional value of the product, improved its organoleptic characteristics, increased the mass at the output of the finished product. Conclusion. The expediency of using vegetable breading in the production of smoked pork meat and fixing it on the surface of products using a gel based on animal protein from highly purified collagen raw materials is substantiated.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80066529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-29DOI: 10.31208/2618-7353-2021-16-47-54
L. Khoroshevskaya, A. Khoroshevsky, M. Slozhenkina, A. Mosolov
Aim. Study the rate of spread of resistance of pathogenic microflora to a number of antibacterial drugs used in the therapeutic and preventive scheme at one of the operating poultry farms in the south of Russia, depending on the duration of the period of use. Materials and Methods. Veterinary and preventive measures were carried out according to the plan of antiepizootic measures. Antibacterial preparations were used for prophylactic antibacterial treatment of broiler chickens: Enrofloxacin – the first preventive treatment of chickens by drinking at the age of 1-5 days, Colistin – the second preventive treatment of broiler at the age of 20-25 days. Results. Antibacterial drugs Enrofloxacin, Colistin, which in the first two rounds showed their good effectiveness in the prevention of pathogenic microflora of broiler chickens, during the period of use in the therapeutic and prophylactic scheme on the tested broiler chickens of the third round of fattening, lost their effectiveness due to mutations and the adaptability of the microbial background to this type of antibiotics, which also affected the safety of livestock and production indicators according to the results of the round. Conclusion. The resistance of pathogenic microflora, most often manifested when fattening broilers on an industrial scale with more than one use of the same antibacterial drugs, develops acquired resistance as a result of contact of a microorganism with an antimicrobial agent due to the occurrence of mutations or due to horizontal transfer of resistance genes.
{"title":"Problems of antibiotic resistance in the modern world","authors":"L. Khoroshevskaya, A. Khoroshevsky, M. Slozhenkina, A. Mosolov","doi":"10.31208/2618-7353-2021-16-47-54","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-16-47-54","url":null,"abstract":"Aim. Study the rate of spread of resistance of pathogenic microflora to a number of antibacterial drugs used in the therapeutic and preventive scheme at one of the operating poultry farms in the south of Russia, depending on the duration of the period of use. Materials and Methods. Veterinary and preventive measures were carried out according to the plan of antiepizootic measures. Antibacterial preparations were used for prophylactic antibacterial treatment of broiler chickens: Enrofloxacin – the first preventive treatment of chickens by drinking at the age of 1-5 days, Colistin – the second preventive treatment of broiler at the age of 20-25 days. Results. Antibacterial drugs Enrofloxacin, Colistin, which in the first two rounds showed their good effectiveness in the prevention of pathogenic microflora of broiler chickens, during the period of use in the therapeutic and prophylactic scheme on the tested broiler chickens of the third round of fattening, lost their effectiveness due to mutations and the adaptability of the microbial background to this type of antibiotics, which also affected the safety of livestock and production indicators according to the results of the round. Conclusion. The resistance of pathogenic microflora, most often manifested when fattening broilers on an industrial scale with more than one use of the same antibacterial drugs, develops acquired resistance as a result of contact of a microorganism with an antimicrobial agent due to the occurrence of mutations or due to horizontal transfer of resistance genes.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77185206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-29DOI: 10.31208/2618-7353-2021-16-75-85
A. Natyrov, E. Ochirova, D.D. Mamaev, N.N. Seynabdilova, Zh.Zh. Zhanybekova
Aim. Study of the effect of buckwheat on the functional and technological properties and organoleptic indicators of minced meat systems for the production of minced meat semi-finished products. Materials and Methods. In the conditions of the laboratory of the Department of Technology of Production and Processing of Agricultural Products, Kalmyk State University named after B.B. Gorodovikov developed control and prototype meat chopped semi-finished products. The production of samples was carried out in accordance with GOST 32951-2014. Sampling was carried out according to the requirements of GOST R 51447-99. The determination of the functional and technological properties of minced meat was carried out according to GOST 9793-74, GOST 33319-2015, as well as according to the methods set out in the textbook Antipova L.V. et al. [12]. Organoleptic evaluation of finished products was carried out according to GOST 32951-2014 and GOST 9959-2015. Results. The analysis of experimental data shows that the introduction of buckwheat increases the functional and technological properties of model minced meat compared to the control sample in the following values: water-binding capacity (WCC) – from 69.5 to 75.1%; water-holding capacity (WHC) – from 71.3 to 76.9%; fat-retaining capacity (HUS) – from 58.6 to 64.8%; emulsion ability (ES) – from 72.4 to 76.2%; emulsion stability (SE) – from 80.8 to 84.1%. Thus, when using a new additive in the recipes of meat semi-finished products, an increase in the functional and technological properties of model minced meat is observed with the introduction of 3 kg of cereal culture per 100 kg of meat raw materials. Conclusion. The possibility of using buckwheat in the manufacture of minced meat semi-finished products at a dosage of 3 kg per 100 kg of meat raw materials was revealed. It has been established that the introduction of cereal culture in excess of the recipe into the minced meat not only preserves the organoleptic properties of the product unchanged, but also improves the functional and technological properties of minced meat systems.
的目标。研究荞麦对肉糜半成品生产肉糜体系的功能、工艺特性和感官指标的影响。材料与方法。在以B.B. Gorodovikov命名的卡尔梅克州立大学农产品生产和加工技术系实验室的条件下，开发了控制和原型肉切碎半成品。样品的生产按照GOST 32951-2014进行。按照GOST R 51447-99的要求进行取样。肉糜的功能和工艺性能的测定依据GOST 9793-74、GOST 33319-2015以及Antipova L.V. et al. bbb教科书中规定的方法进行。成品感官评价按照GOST 32951-2014和GOST 9959-2015进行。结果。实验数据分析表明，与对照样品相比，荞麦的引入使模型肉糜的功能和工艺性能在以下数值上有所提高:水结合力(WCC) -从69.5%提高到75.1%;持水量(WHC)由71.3%降至76.9%;脂肪保持能力(HUS)从58.6%降至64.8%;乳化能力(ES) - 72.4 ~ 76.2%;乳液稳定性(SE) -从80.8到84.1%。因此，当在肉类半成品配方中使用一种新添加剂时，每100公斤肉类原料中加入3公斤谷物培养物，可以观察到模型肉末的功能和技术特性的增加。结论。揭示了在肉末半成品生产中使用荞麦的可能性，用量为每100公斤肉类原料3公斤。研究表明，在肉糜中加入配方以外的谷物培养物，不仅能保持肉糜的感官特性不变，而且能提高肉糜体系的功能和工艺性能。
{"title":"Use of cereals in meat products","authors":"A. Natyrov, E. Ochirova, D.D. Mamaev, N.N. Seynabdilova, Zh.Zh. Zhanybekova","doi":"10.31208/2618-7353-2021-16-75-85","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-16-75-85","url":null,"abstract":"Aim. Study of the effect of buckwheat on the functional and technological properties and organoleptic indicators of minced meat systems for the production of minced meat semi-finished products. Materials and Methods. In the conditions of the laboratory of the Department of Technology of Production and Processing of Agricultural Products, Kalmyk State University named after B.B. Gorodovikov developed control and prototype meat chopped semi-finished products. The production of samples was carried out in accordance with GOST 32951-2014. Sampling was carried out according to the requirements of GOST R 51447-99. The determination of the functional and technological properties of minced meat was carried out according to GOST 9793-74, GOST 33319-2015, as well as according to the methods set out in the textbook Antipova L.V. et al. [12]. Organoleptic evaluation of finished products was carried out according to GOST 32951-2014 and GOST 9959-2015. Results. The analysis of experimental data shows that the introduction of buckwheat increases the functional and technological properties of model minced meat compared to the control sample in the following values: water-binding capacity (WCC) – from 69.5 to 75.1%; water-holding capacity (WHC) – from 71.3 to 76.9%; fat-retaining capacity (HUS) – from 58.6 to 64.8%; emulsion ability (ES) – from 72.4 to 76.2%; emulsion stability (SE) – from 80.8 to 84.1%. Thus, when using a new additive in the recipes of meat semi-finished products, an increase in the functional and technological properties of model minced meat is observed with the introduction of 3 kg of cereal culture per 100 kg of meat raw materials. Conclusion. The possibility of using buckwheat in the manufacture of minced meat semi-finished products at a dosage of 3 kg per 100 kg of meat raw materials was revealed. It has been established that the introduction of cereal culture in excess of the recipe into the minced meat not only preserves the organoleptic properties of the product unchanged, but also improves the functional and technological properties of minced meat systems.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78890904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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