Functional-technological Properties Research Articles

THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS

There was proposed the system of classification of poultry by grades, taking into account the rate of individual bone-in and boneless pieces, and minced meat according to objective quality indexes, namely the ratio of the mass fraction of fat and mass fraction of protein in terms of protein quality (ratio of tryptophan to hydroxyproline), the ratio of the energy value and other indicators established for land and water-floating bird and is comparable to similar measures for beef and pork. Was given the quantitative criteria for rating the quality of poultry meat for content of muscle, connective and fatty tissues (skin with fat) in gutted carcass and its parts, installed there output and factors consumer value (FCV). Also was given the comparative rate of biological value of raw meat of slaughter animals and poultry, poultry meat mechanically deboning and nutritional supplements of animal and vegetable origin. It is established, that poultry meat mechanically separated on the functional-technological properties and bioavailability significantly superior to animal and vegetable proteins. The biological value of the lump meat of chickens-broilers and hens egg directions 1 grade has values 73.12 and 72.92%, the same time the biological value of goose meat from deboning carcasses of 2 and 1 grades has high values and varies from 79.77 to 81.14%. The new approach of the definition types of meat poultry and poultry products increases the range of foods allowed by the introduction in the recipe of sausage stuffing alternative sources of raw materials of animal and vegetable origin, adequate and balanced protein composition that is a definite contribution to the solution of the problem of providing the population with goods of high quality and enhance production efficiency.

STUDY OF INFLUENCE OF CALCIUM CONTENT IN MILK ON QUALITY INDICATORS OF COTTAGE CHEESE

The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined. It was demonstrated, that alongside with other factors, the important role in milk clotting belongs to calcium, which role is in binding of free OH-groups of phosphoric acid of casein micelles. As a result of the aforesaid, their negative charge and colloid stability decrease with further hydrophilicity decrease with further aggregation of casein molecules. It was established, that the excessive content of calcium in milk is negative that is manifested in formation of the dry and brittle consistence of sour milk cheese. There was offered the way of calcium content regulation in milk by its decalcification using the natural sorbent of sodium alginate. Regulation of the milk salt system, especially, the calcium content as an initial raw material for producing sour milk cheese by the change of the content and condition of calcium allowed to correct parameters of the process of sour milk cheese making and its functional-technological properties, especially, moisture-keeping ability, form stability and other. It was established, that the decrease of the calcium content in milk provides getting sour milk cheese with the soft, easily smearing consistence, without whey separation. The obtained data on the characteristic of organoleptic indicators fully correlate with studies of the microstructure and dispersity of sour milk cheese. It was determined, that milk decalcification results in raising dispersity of sour milk cheese at the synchronous increase of the percent content of protein particles with minimal size characteristics in the system. It was elucidated, that the microstructure of studied samples consists of protein grains of the same form, evenly distributed by the whole volume. Based on the obtained experimental data, there were corrected parameters of the technological process of sour milk cheese production. There were elaborated ways of formation of the culinary products assortment on the base of sour milk cheese, produced of decalcified milk.

TECHNOLOGICAL PROPERTIES OF THE POWDER MADE FROM JERUSALEM ARTICHOKE OBTAINED BY THE METHOD OF DRYING WITH MIXED HEAT SUPPLY

Present work addresses technological properties of powder made from Jerusalem artichoke, formed by the method of drying with mixed supply of heat, compared to traditional convection. It is shown that polysaccharides in the composition of Jerusalem artichoke of MHS-drying undergo less crystallization and hence drying is carried out under milder conditions than these components during convection method. We established capacity for the dispersing of dried Jerusalem artichoke in a traditional ball mill depending on the duration, which makes it possible to obtain dried products for various technological purposes. We demonstrated a capacity to swell in the resulting powder made from Jerusalem artichoke, which predetermines the formation of advanced capillary-porous structure. Results of the tensometric method of studies revealed that the formed structure of powder made from Jerusalem artichoke of MHS-drying is characterized by small pores at temperature 50 °С and by 1.2...1.5 times larger – at 70 °С, which must be considered when they are rehydrated. We examined a complex of basic functional-technological properties of powder made from Jerusalem artichoke: coefficient of water absorption (CW), water-retaining (WRC), fat-retaining (FRC) and emulsifying capacities (EC). During mathematical processing of the results received, we obtained a conceptual model that describes a dependence of the comprehensive indicator of technological properties of powder made from Jerusalem artichoke (by the defined weight coefficients: for CW – 0.2; WRC – 0.2; FRC – 0.3; EC – 0.2) depending on the temperature of MHS-drying and dispersibility.

Study of preparation, composition and moisture sorption isotherm of Amazon River shrimp meal

Amazon River shrimp plays an important role in artisanal fishing in Brazil's Northern region, is common to observe its disposal in commercial fishing over higher economic value fish (bycatch), which is source of environmental drawbacks. The Amazon River shrimp processing is important to extend and add value to a high nutritional product. The shrimp meal production is an alternative to the processing. This work presents a shrimp meal preparation, physicochemical composition, as well as its technological functional properties, sorption isotherm and sensory analysis of a mix of cassava flour (93 g/100 g) and shrimp meal (7 g/100 g). The results showed high content in protein (67.55 g/100 g), besides palmitic fatty acids - 16:0, 13.58 g/100 g; stearic - 18:0, 5.42 g/100 g; oleic - 18:1n-9 16.20 g/100 g and docosenoic - 22:1, 13.12 g/100 g of total fatty acid in the shrimp meal composition. An extruded product was obtained (7 g/100 g of shrimp meal/93 g/100 g of cassava flour) with 78% of acceptance in sensory analysis. The Amazon River shrimp meal is potentially nutritional and it can add up value to nutritionally poorer food.

ПРИМЕНЕНИЕ МЕТОДОВ БИОТЕХНОЛОГИИ В МЯСНОЙ ПРОМЫШЛЕННОСТИ

At present, to intensify the technological processes, to improve the organoleptic characteristics of products and to increase the output of the finished products we use multi-component brines at raw meat stuffing. All the components of the stuffing brines are cumulative and affect osmotic, diffusive and biochemical processes occurring in raw meat. Selecting the components of the brine with a directed action, it is possible to obtain a product of a specified quality. As all the components of the brine interact, this can lead to the uncontrolled process of salting; therefore one must pay attention to the development of technologies and formula of multi-component brines based on the properties of raw material and the brine ingredients. The purpose of the given research is to prove the selection of enzyme preparation for the production of whole muscle products as well as the development of the scheme for salting and ripening of raw materials, which takes into account the peculiarities of interaction between the brine ingredients. As a result of the analysis of the literature sources the enzyme preparation is selected which is balanced in the degree of impact on different meat proteins and works in the meat systems similar to the intracellular enzymes and has additional qualities that allow it to operate in a wider range of process parameters. Under experimental studies the two-stage technology of stuffing raw meat with the brine made from curd whey using a complex of proteoclastic enzymes has been proposed. The products developed on the basis of the given technology have very good organoleptic characteristics, and functional technological properties. Thus, the use of the two-stage curing in the production of whole-muscle products will improve the quality and the nutritional value, expand the range of products, and make it possible to use valuable raw meat comprehensively due to the possibility of adjusting its original properties.

Influence of functional food composition on the properties of meat mince systems

The priority direction of innovative activity of meat processing enterprises is the production of affordable products of consistent and high quality. Achievement of the set goal is provided by the introduction during developing the mince systems of various food additives that are supposed to replace a considerable part of basic raw materials and to improve its functional and technological properties. The influence of the developed functional food composition on functional-technological and structural-mechanical properties of minces for cooked sausages was studied. It was proved that its introduction to the composition of meat minces increases the indicators of moisture binding ability by 3.5–5 % compared with the control sample. The emulgation ability in the experimental samples increases on average by 5 % and the stability of the emulsion by 22.5 %. This is due to the capacity of protein preparations and hydrocolloids, belonging to the composition, as well as meat proteins to encapsulate drops of fat and retain them throughout the entire process. Determining the influence of the developed functional mix on structural-mechanical properties of minces indicated that the effective viscosity for experimental samples increased on average by 48.5 %, and the indicator of boundary shear stress decreased on average by 40.5 %. The obtained results prove the relevance of substituting a part of meat raw material (up to 30 %) with the developed composition and the improvement of functional-technological and structural-mechanical properties of minces. This will provide for a consistent high quality of the finished products and will increase the effectiveness of production.

THE STUDY OF PROPERTIES OF MINCES IN BOILED SAUSAGES WITH FUNCTIONAL FOOD COMPOSITION USE

The priority direction of innovative activity of meat-processing enterprises is a production of accessible goods of stable and high quality. The attainment of set aim is provided by introduction of diverse food additives (emulsifiers, stabilizers, stiffeners and so on) that replace the significant part of the main raw material for improvement of its functional-technological properties at creation of food systems. The influence of elaborated functional food composition on functional-technological and structural-mechanical properties of minces in boiled sausages was studied. It was established, that its introduction into the content of meat minces improves the indices of water-binding ability by 3,5–5 % percents comparing with the control sample. Emulsifying ability in the studied samples increases on the average by 5 %, and emulsion steadiness by 22,5 %. It is conditioned by the ability of protein preparations and hydrocolloids, included in the composition together with meat proteins, to encapsulate the fat drops and to keep them during the whole technological process. Determination of the influence of elaborated functional mixture on structural-functional properties of minces demonstrated, that effective viscosity for the studied samples increased on the average by 48,5 %, and the index of extreme tension of the shift decreased on the average by 40,5 %. The received results prove the perspective of replacement of the part of meat raw material (up to 30 %) by created composition and improvement of functional-technological and structural-mechanical properties of minces. It provides the stable high quality of ready goods and allows improve the effectiveness of production.

EFFICIENCY OF ADDING ESSENTIAL MICRONUTRIENTS TO THE DIET OF BROILER CHICKENS

Abstract: Selenium is an indispensable component for fattening broiler chickens of meat productivity. It normalizes their growth and metabolism by participating in the redox transformations of glutathione. The goal of this work was to examine the possibility of using a drug based on selenium nanoparticles and the Ekstraselen+Vit vitamins in the diet of broiler chickens. It is experimentally proved that supplementing the diet of poultry with a feed preventative additive leads to higher growth rates and lower mortality rates of young poultry, lower feed costs per unit of yield. During a scientific and economic experiment, we determined that there was an increase in the pre-slaughter weight, slaughter yield and the yield of certain carcass parts in accordance with anatomical butchering. Data on blood haematological parameters of broiler chickens is presented. We identified the improved chemical composition and functional-technological properties of raw meat, produced from broiler chickens, grown with the use of Ekstraselen+Vit. The concentrations of selenium in the poultry processing products were determined. It was found that the use of the feed additive in the diet, based on selenium nanoparticles, contributes to the accumulation of this element in broiler chickens bodies. It is feasible to use enriched meat to produce medical and preventative food.

ПРОДУКТИ ПЕРЕРОБКИ ЗАРОДКІВ ВІВСА ТА КУКУРУДЗИ ЯК ПЕРСПЕКТИВНА СИРОВИНА В ТЕХНОЛОГІЇ ХЛІБОБУЛОЧНИХ ВИРОБІВ

The results of investigating chemical, textural composition and functional-technological properties of extraction cakes of oat germs and press-cake of corn germs are presented in the article. It is found that the additives under research are finely dispersed powders with the increased content of nutritive fibers (23,3 і 24,5 %), proteins (23,0 і 20,0 % respectively), amino acid score of which is presented by a sufficient content of lysine, valine, leucine, threonine, phenylalanine, tyrosine. The specific feature of vitamin content of additives is concluded in a high amount of vitamins Е, В 1 , В 9 , РР, but that of mineral content – in a large amount of potassium, magnesium, phosphorus, iron. Also the additives under research contain substances with antioxidant nature: hydroxycinnamic acids and tannins. Extraction cakes of oat germs and press-cake of corn germs are characterized by the sufficient parameters of water-absorbing and water-holding abilities, low activity of proteolytic and amylolytic enzymes that allows to recommend them for further development of the technology of functional bakery products with the increased nutritive and biologic value.

Perceptual Specifics and Categorisation of Augmented Reality Systems

The study on augmented reality and its use in education, that is a base of this paper, arises from the needs of deeper notional and content definition of augmented reality in the context of education and sought to examine this issue from the technological psychological, physiological and didactical points of view. Primarily, it deals with the description of technological-functional properties and specifics of augmented reality, specifications of the significance of combining real environment with added information for information value of the provided content, identifying methodology of augmented reality, defining the system of criteria for technology solutions and didactical use of augmented reality and generating didactical aspects of augmented reality in education. This paper focuses on identification of the perceptual and technological aspects of augmented reality and on categorization of augmented reality systems.

Comparative study of chemical and functional-technological properties for milts of commercial fishes

Milts are produced as food waste after processing of such raw fishes of high nutritional value as salmons, cod, and herring. Their using as a basement for food products is a perspective way of fish-processing technology development. Chemical and function-technology properties of chopped milt are investigated to determine their suitability for producing of food products, as sausages, pates, souses, and pastes and these properties are compared for the milts from salmon, cod, and herring. The milts are 3-26 % of the raw fish weight for these commercial species that is a significant amount of food waste. The milt tissue is slightly saturated by fats (coefficient of food saturation is 0.3 for all investigated fishes) and highly saturated by water, so the milt should be combined with other raw materials for increasing the food value. The milt lipids differ from the lipids of muscular tissue by high concentration of essential polyunsaturated fatty acids with five and six connections; the amount of these fatty acids is twice higher than the amount of saturated ones (49-52 % of total fatty acids). Moreover, the milt lipids have high coefficients of metabolism comparing with the lipids of muscular tissue, that’s why they are easy digested by human. The milts of all investigated fish species are distinguished by ability for fat emulsification. These high functional-technological properties allow to recommend the milts of salmons, cod and herring for high spectrum of food products, including emulsion ones.

Effect of binary builder on properties of fish jellies

Effect of binary gelatin-chitosan builder on properties of fish jellies is investigated. The model jellies were prepared of the pacific grenadier Allbatrosia pectoralis with the meat distinguished by high water content. Acid-soluble chitosan with molecular weight 588 kd (made by Biopolimery) and water-soluble chitosan with molecular weight 40 kd (made by Bioprogress) were used for the structure builder in combination with gelatin. After adding the binary builder into the fish jelly, the gelatin increases its strength and the chitosan enhances its functional-technological and rheological properties; organoleptic properties of the finished product are also good: it has pleasing fishy taste and aroma. Moreover, the adding of chitosan lowers water activity. Rate of the lowering depends both on type of chitosan and on its concentration. The acid-soluble chitosan lowers the index of water activity A w by 4.5-15.7 %, and the water-soluble chitosan - by 3.2-13.3 %. The maximal lowering of water activity is observed under the chitosan concentration (in solids) 0.08 g per100 g of jelly, for both types of chitosan. The jelly samples with this content of chitosan have the best organoleptic properties, too. The chitosan concentration increasing over 0.32 g/100 g causes an increase of the index A w . The effect of water activity lowering is explained by forming of polyelectrolytic complex in the system jelly-chitosan-gelatin that fixes free water. The acid-soluble chitosan is more effective for water activity lowering than the water-soluble chitosan.

Effects of thermally induced denaturation on technological-functional properties of whey protein isolate-based films

This study examined how and to what extent the degree of denaturation affected the technological-functional properties of whey protein isolate (WPI)-based coatings. It was observed that denaturation affected the material properties of WPI-coated films significantly. Surface energy decreased by approximately 20% compared with native coatings. Because the surface energy of a coating should be lower than that of the substrate, this might result in enhanced wettability characteristics between WPI-based solution and substrate surface. Water vapor barrier properties increased by about 35% and oxygen barrier properties increased by approximately 33%. However, significant differences were mainly observed between coatings made of fully native WPI and ones with a degree of denaturation of 25%. Higher degrees of denaturation did not lead to further improvement of material properties. This observation offers cost-saving potential: a major share of denatured whey proteins may be replaced by fully native ones that are not exposed to energy-intensive heat treatment. Furthermore, native WPI solutions can be produced with higher dry matter content without gelatinizing. Hence, less moisture has to be removed through drying, resulting in reduced energy consumption.

Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk

Skim caprine and bovine milk, adjusted to pH 6.5–7.1 were heated at 90 °C for 10 min. The distribution of caseins, α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) between micellar and serum phases of both types of milk were determined. Depending on milk pH, the involvement of κ-casein (κ-CN) ranged from ∼8 to 52% and from ∼65 to 70% of total κ-CN in bovine and caprine milk, respectively. αS2-Casein and β-casein were only a part of micelle-bound complexes at all pH values in caprine milk. Denatured bovine β-LG and α-LA were involved in both soluble and micelle-bound heat-induced protein complexes. Conversely, denatured caprine β-LG was mainly associated with casein micelles (98–86% at pH 6.5–7.1) and was found in soluble complexes at higher pH (6–12% at pH 6.9–7.1). All denatured caprine α-LA was micelle-bound at all pH values. This knowledge could be very useful for understanding, controlling and modification of technological–functional properties of caprine milk.

Characteristics of new sources of food fibers for the enrichment of flour confectioneries

Theoretical and practical approaches to the enrichment of flour confectioneries by food fibers were considered. For this purpose, it was proposed to use secondary plant raw materials, such as products of processing of wheat germs and beet pulp, produced under the trademarks “Wheat germ meal” and “Beet fibers”. The chemical com­position and functional-technological properties of additives were defined. The additives contain a significant amount of minerals, as well as substances with antioxidant properties (polymeric and low-molecular polyphenolic compounds). It is important that the wheat germ meal is the source of protein and vitamin E. Polysaccharides of beet fibers are presented by pectin-cellulose complex mostly, and wheat germ meal – by cellulose-hemicellulose complex. The addi­tives have different grain-size composition, on which beet fibers can be attributed to fine powders, and meal - to coarse ones. It was found that unlit (dark) beet fibers have the greatest water absorbing and oil-binding abilities, and meal - the smallest that can affect the dough structure for flour confectionery.

Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour

Acerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse). Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse flour. Seeds were dried in a ventilated oven at ± 45 °C and the bagasse was lyophilized. Samples were ground, stored in flasks protected from light. Phytochemical screening revealed metabolites of nutritional and pharmacological interest and no potentially toxic substances in the flours. Seed flour and bagasse flour showed high levels (g 100 g –1 of dry matter – DM) of soluble fiber: 4.76 and 8.74; insoluble fiber: 75.76 and 28.58, and phenolic compounds: 4.73 and 10.82, respectively. The flours also showed high absorption of water, oil and emulsion stability, presenting potential for inclusion in meat products and bakery products.

Physicochemical, technological and sensory characteristics of a rice (Oryza sativaL.) and bean (Phaseolus vulgarisL.) soup prepared by extrusion

SummaryThe aim of this work was to prepare and evaluate an instant soup formulated with broken rice and beans processed by thermoplastic extrusion using a pilot‐scale, single‐screw extruder. The final product was characterised regarding its physicochemical composition, amino acid profile, functional–technological properties and sensory performance. The extrusion parameters were set using three extrusion zone temperatures (30, 40 and 70 °C), a screw speed of 177 rpm, feed rate of 260 g min−1. and circular matrix of 3.85 mm. The final product contained considerable levels of protein (12.91 g per 100 g) and dietary fibre (8.07 g per 100 g). Amino acid profile analysis showed that only sulphur‐containing amino acids and tryptophan were limiting with the remaining present in adequate concentrations to meet children's requirements. Regarding functional and technological properties, the instant soup powder showed appropriate water solubility and water absorption indexes as expected. The soup sensory analysis indicated good acceptability, with a purchase intent index of 71%.

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

Technological functional properties of native and acid-thinned pinhão (seeds of Araucária angustifolia, Brazilian pine) starches were evaluated and compared to those of native and acid-thinned corn starches. The starches were hydrolyzed (3.2 mol.L-1 HCl, 44 ºC, 6 hours) and evaluated before and after the hydrolysis reaction in terms of formation, melting point and thermo-reversibility of gel starches, retrogradation (in a 30-day period and measurements every three days), paste freezing and thawing stability (after six freezing and thawing cycles), swelling power, and solubility. The results of light transmittance (%) of pastes of native and acid-thinned pinhão starches was higher (lower tendency to retrogradation) than that obtained for corn starches after similar storage period. Native pinhão starch (NPS) presented lower syneresis than native corn starch (NCS) when submitted to freeze-thaw cycles. The acid hydrolysis increased the syneresis of the two native varieties under storage at 5 ºC and after freezing and thawing cycles. The solubility of NPS was lower than that of native corn starch at 25, 50, and 70 ºC. However, for the acid-thinned pinhão starch (APS), this property was significantly higher (p < 0.05) when compared to that of acid-thinned corn starch (ACS). From the results obtained, it can be said that the acid treatment was efficient in producing a potential fat substitute from pinhão starch variety, but this ability must be further investigated.

PARAMETERS OF AUGMENTED REALITY AND ITS USE IN EDUCATION

This article examines the issue of augmented reality and possibilities of its application in education. It briefly reports on selected results of a broader survey focused on technological, psychological, physiological and didactical aspects of the issue. It presumes that augmented reality has its unique place in technical teaching tools since it is a technological-perception concept, which in certain didactical situations creates more suitable perceptual environment than real environment itself on one hand, or virtual environment on the other. It focuses on identification of the technological-functional properties and specifics of augmented reality systems and on verification of model examples of augmented reality applications in school practice. It characterizes the course and results of empirical research project based on a descriptive case study exploring the cases of implementing selected application solutions of augmented reality into learning experience in accordance with the model of pro-active action research.

Propriedades funcionais tecnológicas das fibras de soja, aveia e trigo e produtos de soja com adição de fibras e fermentados com cultura de kefir

The objective of this study was to characterize the technological functional properties of soy, oats and wheat fibers and evaluate soy products with added fiber and fermented with kefir. The fibers were characterized with regard to pH, water adsorption capacity, water and oil absorption capacity and swelling volume. Soy products were developed with the addition of 3% soy fiber, oat and wheat and fermented with kefir. The fermented products were characterized for pH, acidity, syneresis, viscosity and firmness, Lactococcus lactis counts and analysis of sanitary conditions. The soy fiber showed a higher content of protein and lipids, pH, water adsorption and adsorption capacity. The wheat fiber showed a higher oil absorption capacity. The addition of soy, oat and wheat fibers influence pH, acidity, syneresis, viscosity and firmness of fermented soy products with kefir. The lowest syneresis and highest viscosity and firmness were obtained with the soy fermented products with soy fiber. The addition of soy fiber stimulated Lactococcus lactis growth. The fermented soy products had enough Lactococcus lactis counts to be considered probiotics. The products presented satisfactory hygienic sanitary conditions.