Modification of the properties of milk-fat emulsions with the phase structure of "oil in water" in the dependence on the mass part of the lipoid and the stabilizing systems

In this scientific work, using the method of laser-induced breakdown spectroscopy (LIBS), the spectra of beef samples and impurities in meat products, namely, banana, pineapple, kiwi, bergamot, poria coconut, Chinese angelica, chicken blood vine, were measured by using developed experimental devices. The purpose of the research was to evaluate the qualitative characteristics of additives to meat semi-finished products for the potential formation of the desired properties of the products due to the analysis of the received spectrograms of trace elements of the samples when applying the LIBS method, quantitative analysis for processing the received information. The determined values of the electron temperature of the plasma, the electron density of the used raw material samples, and the assessment of the local heat balance were used as evaluation criteria. When processing the obtained data, the characteristics of the laser-induced plasma surface of the presented samples were analyzed; the electron temperature and electron density were determined, and a quantitative analysis of trace elements was carried out. LIBS technology allows rapid real-time monitoring and qualitative analysis of trace elements online and over long distances. During the research, it turned out that quantitative analysis requires further study and optimisation of experimental conditions, such as pre-treatment of samples. These conditions optimise defocusing, double laser pulse, and sample temperature, which increases the signal/noise ratio of all spectral lines. The combination of fluorescence spectroscopy and Raman technology enables higher detection sensitivity and better molecule control, creating a quantitative analysis method model that can reduce matrix effects and overcome the self-absorption effect. Among the difficulties of using LIBS technology, several elements can be noted online simultaneously, compared to Raman. The combination of spectroscopy and fluorescence spectroscopy can obtain more comprehensive information about the composition of materials, which can become a potential platform for monitoring trace elements in food products.

Section: Discussion Of the Subject And Object Of Researchmentioning

confidence: 85%

Spectroscopic assessment and quantitative analysis of the trace element composition of vegetable additives to meat products

Palamarchuk,

Yuanxia,

Zhuravel

et al. 2024

“…For 24month-old bulls of British breeds and their crosses, a uniform adipose tissue thickness of 6.0 mm provides an adequate yield of edible beef in carcasses with high protein content and low fat concentration. It is a standard for consumers' quality of carcasses and meat products [60]. Today, they are interested in such properties of beef as nutritional value, sensory characteristics, and disease prevention [61].…”

Section: Resultsmentioning

confidence: 99%

Quality of bull beef of the Ukrainian black and white dairy breed in dependence on the development of subcutaneous adipose tissue

Kruk,

Ugnivenko,

Antoniuk

et al. 2023

Determining the compliance of the quantitative and qualitative characteristics of the domestic cattle breed beef by the EUROP carcass standards is of great importance during Ukraine's accession to the European Union. The beef quality of a 21-month-old bull of the Ukrainian black and white dairy breed dependent on the subcutaneous adipose tissue development was evaluated at "Zhuravushka" FG in Kyiv region. From birth to 4 months of age, they were kept in groups of 25 heads. Growth and fattening were carried out at a feeding platform. For slaughter, the cattle were formed by a method of analogous groups. Following the EUROP system, the coverage of the carcasses with the subcutaneous fat was visually evaluated in five classes. The colour of the muscular and adipose tissue was determined by a scale of 1 to 7. The marbling of the muscular tissue was evaluated on a scale of 1 to 12, and the thickness of the carcass fat was measured between the 12th and 13th ribs as per the JMGA method. For chemical analysis to be conducted, 300 g of m. longissimus dorsi were taken from each cattle. The minced meat from that place was analyzed for total fat content – according to DSTU ISO1443:2005, mass, total ash - according to DSTU ISO 936-2008, moisture – according to DSTU ISO 1442-2005, pH – according to DSTU ISO 2917-2001 with the use of the laboratory ionometer (I-160M), penetration with the use of the automatic penetrometer PM DH in the laboratory of the department of meat, fish and seafood technologies of the National University of bioresources and nature management of Ukraine (NUBNMU). The beef's moisture-retaining capacity, broth tasting, and cooked meat were carried out in the "Meat Quality" laboratory of the Department of Milk and Meat Production Technologies of the NUBNMU. As the amount of subcutaneous fat increases, the marbling class of the bull beef does not increase. The development of the subcutaneous adipose tissue has no impact on the colour, pH, boiling, and transverse cut force of the beef. Due to better subcutaneous adipose tissue development, the meat has a higher moisture-retaining capacity than beef with its smaller amount. The development of the adipose tissue on the carcasses of the 21-month-old bull beef of the Ukrainian black and white dairy breed by the EUROP standard does not permit the prediction of the qualitative characteristics of the beef.

“…Milk is the main raw material for manufacturing ice cream [16], [17]. The absence of milk from the alimentation may cause many nutritional disadvantages, such as calcium, phosphorus and vitamin deficiencies, which could be supplemented by consuming fruits and vegetables [45].…”

Section: Resultsmentioning

confidence: 99%

The study of functional and technological properties of vegetarian ice cream

Bal-Prylypko

Nikolaenko

Volkhova

et al. 2023

Self Cite

The use perspective and expediency of plant-based milk, enriched with fiber when combined with organic products, biobased products, and sugar substitute products, has been substantiated in the manufacturing process of vegetarian ice cream. When combined with pumpkin fiber, stevia, bananas, pistachios, coconut oil, and coffee beans with different functional and technological properties, rice milk has a purposeful influence on organoleptic and Physico-chemical properties of food products. Accordingly, the expediency of added rice milk (62%) has been determined to optimize vegetarian ice cream's vitamin and mineral composition. The optimal component ratio has been determined employing experimental studies and multi-criteria optimization: for ice cream "Banana & Pistachio": rice milk – 62%, pumpkin fiber – 2.5%, – 0.5%, banana – 16%, pistachio – 6.8%, coconut oil – 12.2%; “Coffee and chocolate”: rice milk – 62%, pumpkin fiber – 4.8%, stevia – 4%, cocoa powder – 7%, coffee beans – 8%, coconut oil – 14.2%, It has been found that the main physicochemical parameters of the vegetarian ice cream depend on the chemical composition of the ice cream mixture and its freezing conditions. Thus, when the fat content increases, the stability of air bubbles increases, but their sizes decrease. The study results make it clear that the increase in the fat amount is good for the ice cream structure and consistency, while the distance between the fat balls decreases, which, in turn, helps to obtain the product with the smaller ice crystals.