Meal Production Research Articles

Анализ состояния экономики и перспектив применения биотехнологии в рыбной отрасли Калининградской области

This research analyzes the economic indicators of the fishery complex of the Kaliningrad region in recent years. The introduction of modern biotechnological solutions in the fish processing sector is substantiated. At present, the industry focuses on oceanic and coastal fishing, large fish complexes are leading in fish processing. Food product groups are mainly represented by chilled and frozen semi-finished products. Among food fish products, the production of sterilized canned food predominates; in smaller quantities, preserves, salted, smoked, dried and dried fish products are produced. The fish factories practically do not process fish by-products and there is no production of fish meal. To improve the economic performance of the industry, it is promising to use innovative biotechnologies and advanced foreign experience, which allow processing the extracted raw materials with maximum added value. The Strategy for the Development of the Fisheries Industry of the Russian Federation until 2030, adopted in November 2019, outlines the prospects for the development of marine biotechnology in key segments - aquaculture, production of functional and biologically active products, processing of by-products. The article presents the volumes and problems of fish by-products processing accumulating at fish processing enterprises of the region. A complex scheme of biotechnological by-products processing with the production of valuable biologically active substances (proteins, lipids, mineral substances) is proposed. The technology and production line for the production of protein, protein-mineral and lipid preparations from secondary fish raw materials are described. A modular implementation of biotechnology in marine conditions is proposed. The economic calculation from the introduction of innovative biotechnology in the processing of secondary fat-containing fish raw materials is presented.

Belly flap from Norwegian spring-spawning herring (Clupea harengus L.): A potentially new product with high content of vitamin D, EPA and DHA

Processing Norwegian spring-spawning herring (NSSH) yields large amounts of rest raw material which currently is used mainly for production of fish oil and fish meal for feed in aquaculture. However, belly flaps from NSSH might be a profitable resource as a food product. This study investigates the nutritional composition of the belly flaps.NSSH was harvested in the main season between September and February. Chemical analyses of fatty acids, protein and vitamin A and D in belly flaps were conducted.Belly flaps from NSSH had a mean fat and protein content of 32.3 ± 6.9 g/100 g and 12.6 ± 0.9 g/100g, respectively. Mean vitamin D level was 53.5 ± 8.5 μg/100 g and mean eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels were 2.0 ± 0.8 g/100g and 2.3 ± 1.0 g/100g, respectively. Belly flap from NSSH contains twice the amount of vitamin D, EPA and DHA compared to NSSH fillet. There were large seasonal variations in the amount of both vitamin D, EPA and DHA. Mean level of vitamin A was 45.0 ± 8.9 μg/100 g. Belly flap from NSSH is a potential product for human consumption with a high nutritional value.

Optimisation of the use of resources in the process of production of meals in a maternity hospital according the lens of cleaner production

This research aimed to evaluate the use of resources in the meal distribution process at the nutrition sector of a maternity hospital, with a focus on reducing waste. This was carried out based on the cleaner production (CP) methodology (CNTL, 2003). The scope of evaluation took into consideration the internal food transportation and the use of the natural resources in the process of cleaning trays and utensils (washing and disinfecting trays). In addition, conservation aspects of the served food (food temperature) according to the three types of trays used by the hospital were considered. The evaluation allowed the choice of one of the three trays used according to the mentioned criteria, adding knowledge to the food safety field and to the diversity of the CP methodology implementation in a service company. The existence of standardised and well-defined routines and the support of top management were also success factors for the entire process of diagnosis, presentation of results and implementation of measures (e.g. Standard operational procedures and tray). However, further studies are needed regarding the use of natural resources and impacts generated by the activities of the hospital's kitchen, and more continuous use of the tray that performs better in the aspects studied.

Monitoramento do processo produtivo de bebidas à base de leite em um hospital universitário na Cidade do Rio de Janeiro

Dentro do ambiente hospitalar, a preocupação com a produção de refeições seguras é maior, visto que a ingestão de alimentos contaminados pode alterar o estado clínico dos pacientes. O estudo teve por objetivo avaliar a qualidade microbiológica de uma bebida à base de leite com fruta oferecida aos pacientes internados em um hospital universitário na cidade do Rio de Janeiro, bem como analisar as condições higienicossanitárias da Unidade de Alimentação e Nutrição responsável pelo preparo da bebida. O objeto de estudo foi uma bebida à base de leite preparada com os seguintes ingredientes: leite desnatado em pó, leite semidesnatado, manga e maltodextrina. Foram avaliados Salmonella spp./25 g, Bacillus cereus, Staphylococcus coagulase positiva, coliformes a 45 °C e bactérias aeróbias mesófilas totais. Foi elaborada uma Lista de Verificação das Boas Práticas composta por 68 itens agrupados em 10 blocos que foram classificados como conforme e não conforme. Do total de 10 amostras, 40% encontravam-se impróprias para o consumo por apresentarem Staphylococcus coagulase positiva, coliformes a 45 °C e bactérias aeróbias mesófilas totais acima do limite máximo permitido. A lista de verificação permitiu constatar que 50% dos blocos apresentaram percentual de conformidade menor do que 70%. Diante disso, medidas corretivas devem ser tomadas durante o processo produtivo a fim de garantir o preparo de alimentos seguros aos pacientes.

Convenience versus sustainability

Convenience versus sustainability

Extraction solvent's effect on protein profiles of processed soybean meal

Processed soybean meal (SBM) products aim to reduce the antinutritional factors (ANF) in SBM that limit nutrition. To evaluate protein-based ANF and molecular changes during processing, it is helpful to determine total protein profiles to determine the presence of ANF and the effects of processing, such as heating and hydrolyzation/fermentation. A detailed proteomic analysis using one-dimensional gel electrophoresis may be helpful. However, prior to this step, protein extraction must be optimized. In this study, the protein extraction step is optimized to determine protein profiles. The first, processed SBM products were extracted in buffer containing 2-mercaptoethanol, followed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. However, this method did not extract the total protein. The protein profiles extracted using 4 types of solvents were compared to maximize the extraction efficiency of the samples. Among the 4 solvents, urea could extract up to 90% of the proteins and showed the highest efficiency compared with water (up to 30%) and buffer system (up to 40%). Thus, an optimal and efficient extraction method for application in the evaluation of total protein profiles of processed SBM products was identified.

Trypsin Inhibitor and Urease Activity of Soybean Meal Products from Different Countries and Impact of Trypsin Inhibitor on Ileal Amino Acid Digestibility in Pig

AbstractTrypsin inhibitor (TI) and urease activity (UA) are the most relevant quality aspects of soybean meal (SBM) for monogastric animals. This study’s objective was to determine the levels of TI and UA in SBM collected from feed mills in different countries, whether TI and UA are correlated since they are both heat‐labile, and impact of TI on pig ileal amino acid digestibility. TI was 1.20–8.37 mg g−1 with 36.4% samples <3 mg g−1, UA was 0–0.311 ΔpH unit with 64.2% samples <0.05 ΔpH unit in 847 solvent‐extracted SBM samples. TI and UA results varied by countries and world areas. By country, mean TI was highest in Germany and lowest in Philippines, mean UA was highest in India and lowest in Philippines. By world areas, mean TI was highest in Latin America and lowest in North America, UA was highest in Asia and lowest in Latin America. TI and UA results vary in different soybean products, TI ranked as raw soybeans > expeller SBM > full‐fat‐extruded (FFE) SBM ≥ heat‐inactivated full‐fat (HIFF) SBM > solvent‐extracted SBM; UA ranked as raw soybeans > HIFF SBM > FFE SBM ≥ solvent‐extracted SBM ≥ expeller SBM. TI was not correlated with UA in 847 solvent‐extracted SBM, suggesting that UA may not be used as a surrogate indicator for TI. A diet contained 38% SBM with 8.78 mg g−1 TI significantly reduced apparent ileal digestibility of amino acids and crude protein by 13.3–26.0% and 23.3% points, respectively, in cannulated pigs compared to SBM with 2.51 mg g−1 TI.

Single cell protein production from food waste using purple non-sulfur bacteria shows economically viable protein products have higher environmental impacts

Landfilling of food waste in the United States is a source of unutilized resources and environmental risks. As cities look to divert food waste from landfills, microorganisms may hold the answer. Purple non-sulfur bacteria are a group of microorganisms that can treat and extract resources from food waste to produce a protein supplement for animal feed. This study includes a life cycle assessment to compare four food waste management scenarios: purple non-sulfur bacteria production offsetting soybean meal production, purple non-sulfur bacteria production offsetting fishmeal and carotenoid production, anaerobic digestion, and landfilling (status quo). Purple non-sulfur bacteria offsetting soybean meal production resulted in significantly reduced environmental impacts compared to landfilling. Specifically, the eutrophication impact, land use, and water use for the soybean meal offset scenario were 141 kg N equivalents/day, 96 ha, and 120,000 L/day lower than landfilling, respectively. However, the low value of soybean meal limits the economic viability of this scenario. When high-value fishmeal and carotenoids were the offset products, there was an increase in value of $0.023/kg FW treated over landfill disposal of food waste. Offset fishmeal and carotenoids are not without environmental tradeoffs, most significantly with respect to eutrophication and global warming. This study then demonstrated that determining maximal growth rates to a PNSB photobioreactor, growing PNSB microorganisms on sunlight, and identifying the degree to which PNSB carotenoids can replace carotenoids in fish food were plausible lines of research to improve environmental and/or economic viability of the process. The life cycle assessment developed here can inform decision making for food waste management and guide research to improve purple non-sulfur bacteria production.

Potential and Feasibility of Mytilus spp. Farming Along a Salinity Gradient

Mussel farming, compared to marine finfish aquaculture, represents an environmentally friendly alternative for a high quality protein source and can at the same time be a measure to remove excess nutrients in eutrophic areas. As such, it is considered as a promising ‘blue growth’ potential and promoted within the European Union. To expand mussel aquaculture, new regions have to be considered because there are multiple marine usages, and spatial limitations occur in coastal areas. The brackish Baltic Sea might be considered for expansion of mussel aquaculture. This study focusses on estimated production potential, economic profitability and nutrient remediation potential of mussel farming at different salinities. Four experimental mussel farms were set up along the German Baltic coast at salinities ranging from 7 to 17 psu. Collected growth data was used to calibrate and validate a Dynamic Energy Budget model and to predict the potential mussel production at twelve sites along the German coast. The estimated production and nutrient removal was used to assess economic profitability, assuming two usages of the harvest: human consumption and mussel meal production. Measured mussel specific growth rates increased with salinity from 0.05 mm d-1 in Greifswald Bay to 0.11 mm d-1 in Kiel Fjord. Within 6 months, a one-hectare farm could produce from 1 t (Darss-Zingst-Bodden-Chain) to 51 t (Flensburg) fresh mussels and remove 1.1 to 27.7 kg P and 24.7 to 612.7 kg N, respectively. Mussel farms at sites west of Rostock at salinities >10 psu could produce 5 cm mussels within 18 months, but only farms at Flensburg, Eckernförde and Kiel Fjord became profitable at a farm size of 4 ha (160,000 m³) at current market prices of 2.2 € kg-1. Regardless of the farm size, none of the farm sites could operate profitable if fresh mussels were sold for animal feeding at sales price of 0.06 € kg-1. Yearly nutrient removal costs at a small-scale farm (1 ha) ranged between 162 € (Flensburg) and 4,018 € (Darss-Zingst-Bodden-Chain) per kg nitrogen, and 3,580 € and 88,750 € per kg phosphorus, respectively.

Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans

In response to the increasing consumer demand for high-quality, minimally processed ready-to-eat (RTE) meals, the food industry has shown strong interests in exploring new processing technologies for production of safe RTE meals with an adequate shelf life in cold distribution chains. The purpose of this research was to understand the effect of high-pressure processing (HPP) and microwave-assisted thermal pasteurization on the quality attributes of green beans.The pasteurization conditions were selected as 600 MPa at 25 °C for 10 min for HPP and 70 °C for 2 min for processing with microwave-assisted pasteurization system (MAPS). Survival of L.innocua ATCC 51742 in green bean brine solution was analyzed right after the pasteurization processes. The quality attributes of the green beans, such as color, chlorophyll content, texture, vitamin C content, and pH, were further determined during storage at 2 °C for 36 days and 10 °C for 20 days.High-pressure treatment resulted in a 3.7-log CFU/g reduction in L. innocua ATCC 51742, whereas MAPS processing showed a 9.0-log CFU/g reduction. Both pasteurization processes provided significantly better green color retention when the beans were stored at 2 °C than when they were stored at 10 °C. Regardless of the pasteurization methods, the change in the greenness (a*) value of the beans followed similar trends during storage. Both methods caused an increase in the total color difference (ΔE) and a decrease in hue angle (yellowness) during storage (p < 0.05), but they had no significant effect on firmness, total chlorophyll content, and pH of the green beans. After the pasteurization processes, the vitamin C content of the HPP-treated green beans decreased significantly in comparison with the MAPS-treated beans (p < 0.05). This work reveals that both pasteurization treatments have a similar impact on quality attributes of green beans and that MAPS processing is more efficient in inactivating L. innocua ATCC 51742.

Sustainable Perspective in Public Educational Institutions Restaurants: From Foodstuffs Purchase to Meal Offer

This study aimed to evaluate aspects of sustainable nutrition in Public Educational Institutions Restaurants (PEIR) in a Brazilian state. Cross-sectional descriptive research was conducted in six PEIR. Purchased foodstuffs for a one-month period were investigated from the perspective of their origin (place of production), processing degree and nutritional profile. The presence of Genetically Modified Organisms (GMO) in packaged foodstuffs was also evaluated. Regarding served meals, a four-week period was evaluated in each PEIR considering the Water Footprint (WF) and the nutrient composition of the lunch meals. Results showed that 31.6% of foodstuffs purchased in the period evaluated were from national origin. Analysis of the processing degree of food purchased showed 64.8% unprocessed or minimally processed foods. However, 60.8% of the foodstuffs purchased in a one-month period presented sodium excess, 46.9% had an excess of saturated fat and 40.1% contained an excess of free sugar. The presence of GMO was observed in 9.2% of packed foods. The meals showed a per capita WF average of 2165.8 liters, an energy supply of 834.6 kcal and 1,289.6 mg of sodium per meal served. Foodstuff purchase and menu planning are essential steps towards achieving sustainable meal production and the results showed that foodstuffs purchased in institutional restaurants during the evaluated period was not in line with the precepts of a healthy and sustainable diet. Studies that assess the impact of meal production on the different dimensions of sustainable nutrition are essential to better understand this complex production process.

Flaxseed Gum Solution Functional Properties.

Flaxseed gum (FG) is a by-product of flax (Linum usitatissimum L.) meal production that is useful as a food thickener, emulsifier, and foaming agent. FG is typically recovered by hot-water extraction from flaxseed hull or whole seed. However, FG includes complex polymer structures that contain bioactive compounds. Therefore, extraction temperature can play an important role in determining its functional properties, solution appearance, and solution stability during storage. These characteristics of FG, including FG quality, determine its commercial value and utility. In this study, FG solution functional properties and storage stability were investigated for solutions prepared at 70 and 98 °C. Solutions of FG prepared at 98 °C had lower initial viscosity than solutions extracted at 70 °C; though the viscosity of these solutions was more stable during storage. Solutions prepared by extraction at both tested temperatures exhibited similar tolerance to 0.1 mol/L salt addition and freeze-thaw cycles. Moreover, the higher extraction temperature produced a FG solution with superior foaming and emulsification properties, and these properties were more stable with storage. Foams and emulsions produced from FG extracted at higher temperatures also had better stability. FG extracted at 98 °C displayed improved stability and consistent viscosity, foamability, and emulsification properties in comparison to solutions prepared at 70 °C. Therefore, the FG solution extracted at 98 °C had more stable properties and, potentially, higher commercial value. This result indicates that FG performance as a commercial food additive can influence food product quality.

Replacement of fish meal using pig manure as protein source for Nile tilapia culture

The cost of fish feed is a significant constraint to freshwater fish farming in Asia. In the aquaculture value chain, feed is a responsible factor and accounts for nearly 75% of the total cost of fish production in many countries. Therefore, this study attempts to focus the feasibility of using pig manure fermentation to formulate feed pellets to culture the tilapia fish in the cement pond, along with the cultured using ready-made feed containing the residue from the manure fermentation at different ratios. Accordingly, the experimental studies were approached by two types of experiments, namely, experiment 1 (focused on the nutrients in pig manure collected from an anaerobic system farm), and experiment 2 (studied the appropriate level of pig manure to be used as a raw material for fish feeding). The five months’ fermentation of pig manure contains 17.09% protein, which is the highest amount of nutrition source. Digestate manure was estimated; other primary macronutrients, including nitrogen, phosphorus, and potassium, were 2.73, 0.55 and 1.22 %, respectively. Also, a considerable amount of essential micronutrients, for example, copper, manganese and zinc, were found in the digestate. Nile tilapia were grown at the cement ponds for 120 days. The maximum verified dry matter and protein digestibility in tilapia were attained for diets containing 10 % percent pig manure at 89.28 ± 4.09 and 56.64 ± 1.43 (p&gt; 0.05), respectively. In this study experimental results indicated that fish meal consisting of 15% manure was found to be the most acceptable substitute source of protein for tilapia production. This implies that the cost of fish meal production using fermented pig manure can be significantly lowered, gain higher profit and provide significant economic benefits to farmers.

Optimization of an improved aqueous method for the production of high quality white sesame oil and de-oiled meal

Research into the production of white sesame oil by aqueous extraction has been promoted because of concerns about the environment, health, and cost. The advanced aqueous method using a 1.95:10 liquid-to-raw material ratio, which was finally developed in this study, recovered 96.06% white sesame oil and produced de-oiled meal with high quality (3.98% residual oil content). The acid value and peroxide value of the oil produced were quite low at 0.19 mg KOH/kg and &lt; 3.25 mmol/kg, respectively, which were better than the values required by the Chinese national standard for first class edible sesame oils and oils produced by hexane extraction. No wastewater was discharged during the extraction of white sesame oils by an aqueous salt solution. The protein rich de-oiled meal may be a good material for making protein isolate with high purity (e.g. &gt; 90%). It can also be a nutritious ingredient or raw material for producing many food products.

Chilean Antarctic krill fishery (2011-2016)

Antarctic krill (Euphausia superba) is a key resource in the Antarctic region, as it is the primary food source for fish, whales, seals, flying birds, penguins and cephalopods. The high concentrations of the species and its possible uses -food for human and animal consumption and in the production of industrial, pharmaceutical and dietetic products- generates interest in the fishing industry. Its relevance motivated the implementation of administrative measures and international regulations for this fishery, which are summarized in this review. Chile is the only South American fishing country that has shown interest in participating in Antarctic krill fishery. Thus, between 1983 and 1994, the Fisheries Development Institute and some companies carried out fishing activities mainly aimed at prospecting and researching this species. However, starting in 2011, the factory trawler Betanzos began sustained commercial krill fishing aimed at krill meal production. This document analyzes the information collected by said vessel between 2011 and 2016, including areas of operation, fishing depth catches and CPUE obtained. Also, the main challenges faced by this fishery and the actions planned as solutions are assessed.

Synthetic and Crystalline Amino Acids: Alternatives to Soybean Meal in Chicken-Meat Production.

: This review explores the premise that non-bound (synthetic and crystalline) amino acids are alternatives to soybean meal, the dominant source of protein, in diets for broiler chickens. Non-bound essential and non-essential amino acids can partially replace soybean meal so that requirements are still met but dietary crude protein levels are reduced. This review considers the production of non-bound amino acids, soybeans, and soybean meal and discusses the concept of reduced-crude protein diets. There is a focus on specific amino acids, including glycine, serine, threonine, and branched-chain amino acids, because they may be pivotal to the successful development of reduced-crude protein diets. Presently, moderate dietary crude protein reductions of approximately 30 g/kg are feasible, but more radical reductions compromise broiler performance. In theory, an 'ideal' amino acid profile would prevent this, but this is not necessarily the case in practice. The dependence of the chicken-meat industry on soybean meal will be halved if crude protein reductions in the order of 50 g/kg are attained without compromising the growth performance of broiler chickens. In this event, synthetic and crystalline, or non-bound, amino acids will become viable alternatives to soybean meal in chicken-meat production.

Fish Oil and Fish Meal Production from Urban Fisheries Biomass in Japan

Finding an alternative feed source for the replacement of fish oil (FO) and fish meal (FM) produced from whole fish has been an important issue for realizing sustainable aquaculture. In this study, fishery by-products generated in the distribution phase, known as urban fisheries biomass (UFB), were focused on. The quality parameter and nutrient components of FO and FM from UFB were analyzed. Although crude FO produced from UFB showed relatively poor quality properties, the refinement process made an improvement of the quality to make it comparable to commercially available FO. There is no big variation in several samples in fatty acid profiles of FO and amino acid profiles of FM, and they seem to be able to replace FO and FM from whole fish in the diet for cultured fish. The utilization of UFB should be promoted in economic and ecologic aspects; however, in use of the FM, there remains a risk of intra-species recycling that might lead to transmissible spongiform encephalopathy. Furthermore, we must take into consideration the possibility of contamination of fishery products from at-risk species and illegal, unreported, and unregulated (IUU) fisheries due to the lack of regulations in Japan.

The effects of actor-partner’s meal production focus on satisfaction with food related life in cohabiting couples

This paper reports the estimation of an Actor-Partner Interdependence Model (APIM), examining how meal preparation focus – measured by taste, context, and thrift–affect actor’s and partner’s satisfaction with food-related life (SWFRL) in cohabiting couples. Questionnaires were administered to 187 different-sex couples in Denmark. Both members of the couple reported their degree of agreement with a set of statements regarding meal production focus and the SWFRL scale. Using the APIM and structural equation modeling, we found that the woman’s SWFRL was positively associated with her own focus on taste in meal production (actor effect), as wells as by her partner’s focus on taste (partner effect). Women’s SWFRL was also positively associated with their own focus on physical context in meal production, and negatively by their partner’s focus on physical context. The man’s SWFRL only was positively associated with his own focus on physical context (actor effect) and by his partner’s focus on thrift in meal production (partner effect). These results suggest that meal-preparation focus relationships between members of a couple, through by both actor and partner effects, can effectively contribute to increase both their satisfaction with food-related life, and their well-being.

Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review

Sustainability is the integration of actions focused on three pillars: environmental, social, and economical. Implementing sustainable development ranges from the pursuit of quality of life, and from environmental balance to break with the current pattern of development. Therefore, the objective of this work was to understand and analyze the sustainability indicators implemented in the production of meals in food services. The authors developed specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest Dissertations &amp; Theses Global to perform the systematic review. The authors evaluated the methodological quality of the included studies using the Meta-analysis Statistical Assessment and Review Instrument (MASTARI). A total of 31 cross-sectional studies were analyzed. Twenty four (77.41%) of the studies had activities that covered the three indicators (environmental, social, and economic); 22.59% (n = 7) used two indicators in which 12.90% (n = 4) presented environmental and economic indicators and 9.67% (n = 3) with environmental and social indicators. This research indicates that the studies in food services are seeking to insert indicators that cover the three pillars of sustainable meal production. It is worth mentioning that in the literature, many works encompasses the importance of sustainability, but few explore which indicators are most applied or detail their implementation in food services. More studies are needed to estimate better the indicators being applied in food services.

Costs of complying with quality requirements in meal services for older adults

ABSTRACTCare of older adults, including meal service to home-dwelling individuals is under pressure for improving its resource utilization. There is concern for potential meal quality impacts of this development – and subsequently for the users’ food intake and nutritional status. The objective of the study is to examine the municipalities’ additional costs of initiatives to improve quality in the supply of meal services for the home-dwelling elderly. An economic optimization model was developed and used to determine the cost-minimizing meal production scheme under alternative specifications regarding production methods, ingredient sourcing, composition of dishes, menu variation, and delivery frequency for each municipality in Denmark, while taking heterogeneity of users into account. Alternative modifications to the quality standards within these dimensions have been analyzed. Results suggest that except for higher delivery frequency, the additional costs of the considered quality improvements are modest (1–5% of the current cost), whereas daily delivery would increase the cost by 10–15% in several municipalities. Despite relatively low additional costs, Danish municipalities may lack the economic incentive to undertake such quality improvements, because the additional costs cannot be passed on to the users; thus, municipalities will need to finance these costs by savings on other municipal services.