Development and Use of Compositions From Products of Deep Processing of Secondary Meat Raw Materials

Kremenevskaya, M.I.; Dobryagin, Ruslan V.; Bogomolov, V. V.; Snarkiy, Sergey I.

doi:10.21323/2414-438x-2019-4-2-20-26

Cited by 3 publications

(1 citation statement)

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“…Conversely, it is proposed a method for determining the coefficient of resistance to evaporation as the ratio of theoretical shrinkage to its experimental values [19].…”

Section: Literature Review and The Problem Statementmentioning

confidence: 99%

Creation of a methodology for determining the intensity of moisture evaporation within vacuum drying of fruits

Shingisov

Alibekov

Yevlash³

et al. 2023

EEJET

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The study objects were the Republic of Kazakhstan selection apple sorts: “Baiterek”, “Sarkyt” and “Saya”, also pear sorts: “Syilyk”, “Zhazdyk” and “Nagima”. Study of the process of moisture evaporation within vacuum drying of the fruits has essential value in the nutritional value saving. Basically, the product evaporative capacity is characterized by the evaporation resistance coefficient ‒ µ. Also during moisture removal, thermodynamic state of moisture changes that is described by water activity indicator ‒ aw. Experimental determination of these parameters allows for the analyzing moisture evaporation during vacuum drying process. Studies have established the following evaporation resistance coefficients: µ=2.03±0.07 for apple sorts and µ=2.3±0.05 for pear sorts. Either water activity decreases from 1.0 to 0.62±0.01 for apple sorts and from 1.0 to 0.65±0.04 for pear sorts. Two drying periods are discovered. The first drying period: 5.45–6.10 h for apple sorts; and 6.12–6.25 h. for pear sorts. The second drying period duration: 4.15–3.50 h for apple sorts; and 4.35–4.48 h for pear sorts. The critical humidity value: 27.1±2.1 % for apple sorts; and 30.1±2.5 % for pear sorts. Comparative analysis of calculated and experimental data shows maximum deviations 22.5 % for apple sorts and 23 % for pear sorts. The proposed equation for the calculating a moisture evaporation rate, considering the product properties and the hygroscopic parameters of air, can be used in practice to study the moisture evaporation dynamics from the product surface. The study results allow for the selecting an optimal mode for vacuum drying of apples and pears sorts in order to safe nutritional value and to produce biologically active additives for the food industry

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“…Conversely, it is proposed a method for determining the coefficient of resistance to evaporation as the ratio of theoretical shrinkage to its experimental values [19].…”

Section: Literature Review and The Problem Statementmentioning

confidence: 99%

Creation of a methodology for determining the intensity of moisture evaporation within vacuum drying of fruits

Shingisov

Alibekov

Yevlash³

et al. 2023

EEJET

View full text Add to dashboard Cite

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Features of the Amino Acid Composition of Gelatins from Organs and Tissues of Farm Animals (A Review)

Zaitsev

2024

Russ J Bioorg Chem

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Features of the amino acid composition of gelatins from organs and tissues of a number of farm animals

Zaitsev

2024

RUBI

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Gelatins are formed during technological stages of processing animal connective tissue proteins (primarily – collagens) and, from a biochemical point of view, are represented as various polypeptide products. In most cases, gelatins as commercial products are 52.5% made from the skin and bones of cattle; 46.0% – from pig skin and only 1.5% – using other animals. At the beginning of the 21st century, the bulk of gelatins produced are used in food products, about a third in the medical sector, and only about 6% in technical or other industrial applications. Currently, trends towards a healthy lifestyle have intensified, which, along with the religious and cultural traditions of many countries, encourages scientists to look for sources of gelatins that are not related to mammals, but are close to them in physicochemical and functional characteristics. Therefore, recently there has been a tendency that the gigantic volume of production of gelatins from mammals (cattle and pigs) is beginning to decline, although not significantly so far, compared with the relative increase in the production of gelatins from by-products and waste from industrial poultry farming. Moreover, over the past decades, global poultry meat production has increased by more than a third. The optimal content of amino acids (AA) and their ratios in gelatins from cattle and pig skin for their further use is shown. Of course, the AA content in gelatins from pig and cattle skin obtained under different technological conditions may differ significantly. However, in general, these differences are not critical and therefore, sometimes gelatins are obtained from a mixture of animal waste. Recently, in Russia, a composition of protein ingredients from hydrolysates of pig and cattle skin with the addition of dried blood plasma was proposed, which had a significantly better AA composition than in traditional gelatins, which allowed the authors to assume increased biological and nutritional value of the developed product. In addition, a number of authors have discovered an improvement in a number of indicators and biological properties of gelatins from a mixture of animal waste with the formation of a number of specific peptides. Thus, new compositions based on known gelatins with an optimal AA composition are currently being actively developed, leading to improved nutritional and functional properties. The fundamental and applied significance of this review lies in a detailed description of the main studies on the amino acid composition of gelatins and identifying their relationship with the key biochemical and technological indicators of gelatin-based materials.

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Development and Use of Compositions From Products of Deep Processing of Secondary Meat Raw Materials

Cited by 3 publications

References 0 publications

Creation of a methodology for determining the intensity of moisture evaporation within vacuum drying of fruits

Creation of a methodology for determining the intensity of moisture evaporation within vacuum drying of fruits

Features of the Amino Acid Composition of Gelatins from Organs and Tissues of Farm Animals (A Review)

Features of the amino acid composition of gelatins from organs and tissues of a number of farm animals

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