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Vol. 20 (2017 year), No. 3, DOI: 10.21443/1560-9278-2017-20-3

Alekseev G. V., Sergachova E. S., Leu A. G., Goncharov M. V.
Assessment of performance of new working bodies of shell type for food raw materials cleaning and grinding

The analytical evaluation of effectiveness of new working bodies for improving equipment has been given. The equipment should provide the most complete preservation of useful nutrients in the manufacture of various kinds of food products. The ever-dwindling resources of food raw materials give relevance of the issues under review. In such circumstances the loss of nutrients while processing food production, especially in the stages of its cleaning and grinding becomes completely unacceptable. This is even more important as often in near-surface zones directly adjacent to the shells or the skin of the raw materials supplied for processing a significant portion of such substances is contained. The same pattern is observed in some types of unconventional raw materials increasingly involved in the production process of food products, they are for example lupine and amaranth. The problem forced the developers of technological equipment to seek ways of reducing the thickness removed from the surface of the raw material layer. This became available when using an abrasive tool in which the elastic materials are the substrate for attaching abrasive grain, these materials allow accurately reproducing the shape of the treated surface. The development and implementation of such working bodies is difficult because of lack of their production basis.

(in English, стр.7, fig. 4, tables. 1, ref 12, Adobe PDF, Adobe PDF 0 Kb)

Vol. 24 (2021 year), No. 3, DOI: 10.21443/1560-9278-2021-24-3

Alekseev G. V., Eliseeva S. A., Smolentceva A. A.
Designing of specialized fish food products with a reduced content of nitrogen extractives

The authors consider the possibility of using low-value pelagic fish species in the diet of people with restrictions on the consumption of nitrogenous extractive substances including nucleic acids which are sources of purine base metabolism. The objects of the study were chopped mackerel fillets from boiled fish and chopped boiled fillets from raw fish, quick-frozen minced horse mackerel of industrial processing in a boiled form. The studies were carried out in accordance with the experimental plan in which the duration of the heat treatment and the temperature of the cooking medium were the variable factors. The technology of combined fish masses with the addition of functional plant components has been proposed. It has been established that the dynamics of dry matter losses and heat losses of fish fillets is determined by the duration of cooking. In terms of organoleptic characteristics boiled minced meat from raw mackerel fillets is significantly inferior to the organoleptic characteristics of minced meat from pre-boiled fillets. When comparing the data for frozen and freshly prepared mince from horse mackerel, it has been found that the loss of nucleic acids in industrially prepared minced meat is 4.6–13.1 % higher (T = 82 ± 2 and 98 ± 2 °C), the loss of nucleic acids by absolutely dry matter is higher by 11.3–5.8 %, mass – by 8.4–14.6 %. The content of the total amount of nucleic acids in industrial minced meat is 11.1 % lower than in freshly prepared minced meat. Obviously, in the process of preparing products for specialized purposes, including for preventive nutrition, it is preferable to use minced meat from boiled fish fillets.

(in Russian, стр.11, fig. 3, tables. 3, ref 31, AdobePDF, AdobePDF 0 Kb)