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Vol. 18 (2015 year), No. 4

Samoilova D. A., Tsibizova M. E.
Freshwater fish internals as a promising source of biologically active lipid complexes

The research on development of technology of fat extraction from freshwater fish entrails has been carried out. The study of mass composition of freshwater fish internals has shown that the highest content of fat (averaged 13,8 %) is typical for internals of fish like carp, perch, silver carp, pike. The higher content is typical for silver carp (14.4 %) permitting the possibility of its use as a source of lipid complexes. The chemical composition of the internal organs of researched objects has been studied; to justify the rational modes of extracting lipid complexes from freshwater fish internals the methods of extracting fat (thermal, enzymatic and low temperature) have been tested. The quality indicators of raw fat have been analyzed and the conclusion on possibility of combining the ways of oil extraction in order to increase its output and improve the quality characteristics has been made

(in Russian, стр.7, fig. 1, tables. 3, ref 10, Adobe PDF, Adobe PDF 0 Kb)

Vol. 19 (2016 year), No. 3, DOI: 10.21443/1560-9278-2016-3

Alimov A. V., Tsibizova M. E.
Rationale for using integrated enzymatic preparation for receiving food fibers from secondary resources of vegetable material processing

The purpose of the work is to establish some rational modes of receipt of the food fibers (FF) from secondary resources of vegetable raw materials. Studying chemical properties of research objects has been carried out by standard methods in accordance with the GOST 26183–84, GOST 7636–85, GOST 25555.3–82, GOST 28561–90. Determination of reducing and not reducing sugars content has been performed by the cyanide method; determination of pectinaceous substances' content – by the calcium-pectate method. As an enzyme medicine the earlier not studied complex enzyme medicine of proteolytic and amilolytic action of Bacillus subtilis and Penicillium emersonii cultures has been tested. Studying heat stability of complex enzyme medicine has been carried out at varying of the hydrolysis temperature from 40 °C to 80 °C. The fractional composition of carbohydrates of secondary resources of aubergines, vegetable marrows and onions conversion has been researched. Content of FF (cellulose, gemitsellyuloza, pectin) in waste from conversion of vegetable marrows constitutes 42 % of general content of carbohydrates, aubergines – 39,2 %, and onion – 30,4 %. Chemical and carbohydrate structures of secondary resources of vegetable raw materials allow consider them as FF source, and also shows feasibility of their conversion without fractionation by the form of secondary resources. The rational modes of hydrolysis of vegetable raw materials secondary resources' mix for removing the accompanying organic compounds have been determined. The maximum proteolytic activity of enzyme medicine takes place at the temperature of 50 °C, amilolytic activity – at 70 °C. In case of рН increase from 2.0 to 6.0 proteolytic and amilolytic activity reaches the maximum and constitutes 94 % and 95 % respectively, in case of further increase рН the activity decreases. The rational value of рН of reactionary environment when carrying out enzymatic hydrolysis in the presence of enzyme medicine is рН equal to 6.0. The received results allow set the rational modes of enzyme medicine effect (temperature and рН) necessary for carrying out enzymatic hydrolysis of secondary resources of aubergines, vegetable marrows and onion processing.

(in Russian, стр.6, fig. 3, tables. 2, ref 7, Adobe PDF, Adobe PDF 0 Kb)

Vol. 21 (2018 year), No. 3, DOI: 10.21443/1560-9278-2018-21-3

Tsibizova M. E.
Expansion of assortment of culinary products from the grown fish

The studies have been carried out to expand the range of molded fish culinary products by some technological modification of recipes for complex culinary products and croquettes. The composition of fish complex culinary products and croquettes introduces raw materials and animals' offal, and vegetable components. The main component is carp and minced meat made of it. The prescription compositions of molded culinary products (complex culinary products and croquettes) for the population are substantiated irrespective of their physiological group; a comparative analysis of the chemical composition of the main components – minced carp and chicken, chicken offal – has been carried out, as well as energy and biological value of the component composition. The organoleptic and physicochemical indicators of quality and the chemical composition have been studied; the energy value of prototypes of molded culinary products has been calculated. The proposed formulations allow obtaining products with organoleptic and physicochemical indicators familiar to the consumer. Recipes for croquettes containing chopped chicken meat (50 %), chopped carp meat (30 %) and chicken stomach (5 %) have been recommended. In the recipe for complex culinary products, the filling has been proposed, the main component of which is the mushroom champignons (60 %), and the chicken heart is included in an amount equal to 10 %.

(in Russian, стр.10, fig. 0, tables. 6, ref 21, adobe PDF, adobe PDF 0 Kb)