bluuebunny/crossref_metadata_2025 huggingface dataset:
Production, storage and processing of fruit and vegetable products in the Centrosoyuz consumer cooperative: problems and prospects
Authors: Ryzhkova S M , Kruchinina V M
Published: February 2021

Consumer cooperation organizations have extensive experience in harvesting, processing, storing and selling agricultural products. It is the procurement that is the sphere of functioning of consumer cooperatives, which supplies its own stores and processing shops with fresh agricultural products and raw materials, bypassing intermediaries. Despite the fact that fruits and vegetables retain their priority position among other types of purchased products, consumer cooperation has begun to lose its position in their market turnover. One of the reasons for this is the deterioration of the main production assets for processing and storage of fruit and vegetable products. The purpose of the study is to consider the prospects of fruit and vegetable production, the role and opportunities of consumer cooperation in the chain “production-processing–sale”. Methods: induction and deduction, comparison and abstract-logical, monographic and economic-statistical allowed us to solve the problems. The authors studied the scientific works of cooperative theorists published more than a century ago, modern publications, annual statistical collections and reports. The following results were obtained. Consumer cooperation works in the socio-economic space in the interests of low-income segments of the population, residents of remote and hard-to-reach places that are not interesting to retail chains. In such circumstances, the Centrosoyuz should make every effort to make the system as a channel for selling vegetables, fruits and berries attractive to market participants: villagers, farmers, agricultural organizations and cooperatives, processors, and trade. The analysis, conclusions and suggestions will be useful to the management of consumer cooperation organizations in developing long-term programs for the development and modernization of the material and technical base of the procurement industry in order to increase its competitiveness.
Influence of the yeast aeration method on the quality characteristics of beer
Authors: Permyakova L V , Kiseleva T F , Sergeeva I Yu
Published: February 2021

Aeration of wort in brewing, as a traditional way to reduce the need for yeast oxygen, has several disadvantages associated with a change in the quality of the finished beverage. Another approach to solving this problem is the pre-fermentation preparation of brewer’s yeast, which consists in short-term aeration (30 min) of the inoculum followed by exposure without air for 2 hours. The effect of various methods of supplying the yeast culture with atmospheric oxygen on the formation of flavoring substances and change in physicochemical characteristics of beer. Objects of research are bottom fermentation yeast Saccharomyces cerevisiae, young and finished beer. It was revealed that in young beer fermented with yeast after aeration, the content of sensory significant components (higher alcohols, acetaldehyde, diacetyl) is on average 27% lower than in the variant with wort aeration. A possible reason for this is the high activity in the prepared inoculum in comparison with the initial culture of enzymes (1.7-1.8 times increased) involved in the conversion of by-products. Stimulation of the metabolic processes of yeast with oxygen, especially in the sample with aeration of the wort, creates the conditions for reducing (from 7 to 23%) the main mutating components. However, pre-aeration of the inoculum allows you to get a ready drink with the best taste and aromatic characteristics, which is the advantage of this method in comparison with aeration of the wort.
Technological properties of triticale-hemp flour
Authors: Kandrokov R Kh , Labutina N V , Begeulov M Sh , Taranova E S , Bykov A V
Published: February 2021

Technology for producing composite triticale-hemp flour was designed. Cannabis seeds are of high nutritional value: they contain essential fatty amino acids (EFAs), vitamins A, D, E and group B, trace elements (calcium, iron, sodium), and dietary fiber. The possibility of co-grinding the triticale-hemp mixture for the first time was shown, which allowed us to develop the technology of triticale flour enriched with essential fatty acids ω-3 (linolenic acid) and ω-6 (linoleic acid). The total yield of triticale-hemp flour was quite high and amounted to 73.9% with an ash content of 1.26%. With the introduction of 10% hemp seeds into the grinding mixture in the obtained baking triticale-hemp flour, the fat content increased by 3.9 times, and the protein content by 20.5%. Indicators rheological properties of the test of triticale and triticale-hemp flour are at a low level. The time of formation and stability of the test according to the pharynograph increased by 2.5 and 3 minutes. accordingly, the valorimetric score increased by 16 EVal. against the background of a slight decrease in dilution of the test by 15 EF. The use of hemp seeds contributed to a marked improvement in the physical characteristics of the triticale-hemp flour dough. In terms of organoleptic characteristics, bread made of composite triticale-hemp flour enriched with polyunsaturated fatty acids turned out to be comparable to bread from varietal triticale flour. The volumetric yield of bread baked from triticale-hemp flour (367 cm3) was 107 cm3 higher than that of bread from the control triticale flour (260 cm3).
Account of the uncertainty of measurements of the degree of free radical oxidation in wheat germ by the method of chemiluminescent analysis
Authors: Orlovtseva O A , Nikitin I A , Kleimenova N L , Klokonos M V , Portnov V V , Gavrilin S A
Published: February 2021

Uncertainty is a more objective concept for evaluating the accuracy of measuring product or process indicators than error. The article studies the adequacy of the assessment of the process of free radical oxidation in wheat germ by chemiluminescent analysis (CLA). This process in the product is due to the conjugated action of enzymes: lipase, lipoxygenase and catalase. To confirm the close relationship between their activity and the CLA parameters (the maximum value of the intensity and the slope of the kinetic curve), a linear correlation coefficient was calculated. As a result, a direct close relationship was established between the studied parameters, which confirms the possibility of assessing the degree of oxidation in the product by the CLA method. An algorithm for obtaining the uncertainty value is formed, which includes four main stages: a description of the measured values (the intensity of the peroxide processes, the inhibitory ability in the product); identification of sources of uncertainty (related to instrumental, methodological and subjective reasons, as well as to a random component); simplification of components to eliminate mutually compensating effects and calculation of uncertainties. The calculation of standard and expanded uncertainties was performed. Their assessment led to the conclusion about a high degree of accuracy of the obtained results with a reliability of 95%.
Intensification of extraction of phytocomponents from berry raw materials
Authors: Bakin I A , Mustafina A S , Aleksenko L A , Shkolnikova M N
Published: February 2021

The paper describes the methods of extraction of biologically active agents of berry raw materials. The purpose of the study was to select the parameters of phytocomponents extraction during ultrasonic treatment of berry raw materials. The batch method of maceration using water-ethanol extractants was studied. The raw material was irradiated with Volna-M ultrasonic device. The kinetics of extracting phenolic compounds from fresh black currant berries (Ribes nigrum L.) was studied. Physical-chemical and microbiological indicators were determined using standard methods. Composition and quantitative content of flavonoids and tanning agents in extracts were determined by colorimetric and high performance liquid chromatography techniques. Mathematical statistics and analysis were used in data processing. The diffusion properties of extracts were calculated in a computer program. The experiments were performed in five-fold repetition, and the data were analyzed to determine their validity in application packages. It was found that the duration of extraction during ultrasonic treatment is reduced by an average of 60 times, while increasing the yield of extractive substances. The obtained kinetic dependencies of diffusion characteristics of the raw material reveal that more complete extraction of flavonoid compounds takes place with water-ethanol extractants (40% wt.) at irrigation module 1 to 15 and 1 to 20. The analysis of physical and chemical composition of solutions showed high content of biologically active substances. The extract is recommended as components of functional products.
Research on possibilities of non-traditional flour types use in baking industry
Authors: Kuznetsova E A , Mordvinkin S A , Taranova E S , Venetcianskij A S , Kalmykova O V , Borisova A G
Published: February 2021

The article considers the possibility of using non-traditional raw material - tiger-nut flour (chufa-nut)–in the production of flour confectionery biscuit cake mix. During the research, experimental baking of biscuits was carried out with a different dosage of tiger-nut flour and wheat flour. Samples of biscuits with a different combination of tiger-nut flour and wheat high-grade flour were studied in ratios of 5:95; 10:90; 15:85%. The research was carried out in the laboratory of the department “Technology of agricultural raw materials storage and processing and catering” at the Volgograd state agrarian university. During the experiment, the authors studied the following: the flour confectionery products production at the present stage; growth geography, tiger-nut yield and quality; tiger-nut and flour obtained from it chemical composition; the tiger-nut influence on human health and well-being; organoleptic quality indicators of experimental biscuit cake mix products samples with tiger-nut flour adding; physical and chemical quality indicators. As the result of the research, it was possible to produce biscuit cake mix products with tiger-nut flour use, and the optimal dosage of tiger-nut flour and high-grade wheat flour was established, which allows obtaining biscuit cake mix with high organoleptic and physicochemical parameters. According to the carried out research results, it is recommended to use tiger-nut flour (chufa-nut) in the amount of 5:95 and 10:90% by the wheat flour weight.
Development of technology and installation for fodder production using spent filter powders
Authors: Smychagin E O , Mustafaev S K
Published: February 2021

The volume of waste obtained after freezing of sunflower oils–a spent filter powder, is estimated at 8.5-8.9 thousand tons per year. It is generally recognized that there is a significant increase in animal productivity when this fat-and-oil waste is added to fodders. However, due to the rapid oxidation of oil in the composition of spent filter powders, which amounts to 75%, most of them are not used in fodders. Still, they are disposed of in municipal solid waste landfills, where they are burned or self-ignite. This work aims to develop technology and installation for recycling spent filter powders into fodder products immediately after freezing of sunflower oils at oil and fat plants to exclude the process of their oxidation. It has been suggested modernizing the previous technology for recycling of sunflower seed waste, developed by the authors that included waste separation to obtain secondary oily raw materials. Its extrusion and pressing by adding degreased centrifuged spent filter powders to secondary oily raw materials. It has been established that centrifugation should be carried out for a spin time of 35minutesat 900 centrifuge revolutions per minute, the highest extrusion pressing efficiency is provided by adding 1-3% of degreased filter powder to secondary oily raw materials. Moreover, the maximum amount of added degreased filter powder, at which extrusion and pressing is possible, is 10%. The co-processing of sunflower seed waste and spent filter powders at the created experimental operation-performing installation made it possible to produce an experimental fodder product which meets the requirements of normative acts for sunflower seed cake and sunflower fodder product «Podsolnechny» used for feeding farm animals.
Study of the effect of soybean and chickpea seeds watering on protein complex solubility
Authors: Samofalova L A , Donskaya M V
Published: February 2021

The functional properties of the protein complex of soybean and chickpea seeds during germination have been studied due to the growing interest in hypoallergenic foods and the search for new sources of plant proteins in the technologies of innovative products. Methodology and technique of germination start, developed earlier, allowed to reveal peculiarities of the process in chickpea seeds. Critical points of successful swelling of chickpea seeds with protein content of 22.5±1.8 at 22 °C: the duration of soaking 6 - 7 h, critical humidity 58.7% in the north-east, inclination from 28 h. Ability to germinate 94%. Comparison with soybean seeds revealed a close nature of the water absorption rate. Conditions for obtaining a stable water polydisperse system from swollen seeds: degree of crushing <0.5 mm; extraction temperature 50 - 60 °C. Dimensions of peeling phase - stability index in systems from swollen seeds 8-30 %, from dry seeds 40-60 %. Correlation dependence between technological factors and physiological state is 0.84-0.98. Electronic microscopy of repentant and swollen seed cells clearly confirms the start of hydrolysis processes.
A comprehensive nutritional supplement made from germinated wheat to enrich drinks
Authors: Kazina V V , Safronova T N , Yabrova O A , Kamoza T L , Nikulina E O
Published: February 2021

The creation of new enriched and functional products contributes to the formation of a healthy type of nutrition in the population. The combination of processed wheat grain processing products into a complex nutritional supplement that can be used for enrichment will expand the range of functional products. As objects of study, a concentrate from germinated wheat grains and juice from green wheat sprouts were determined. Samples of complex nutritional supplements were prepared with different component ratios. Comparative results of organoleptic evaluation and physicochemical parameters of complex nutritional supplement samples are presented. The formulation of the complex nutritional supplement was optimized by the total quality factor, the most effective ratio of the concentrate from germinated wheat grains and juice from green wheat sprouts - 40:60. The study of the conditions and shelf life of the finished complex food additives, packaged in a vacuum bag, was carried out at a temperature of -18 ± 2 °C, air humidity of 75%. Quality control was carried out at 3 control points during 48 days of storage. The developed complex food additive, packed in a vacuum bag and frozen at a temperature of -18 ± 2 °C, air humidity of 75% has a shelf life of 40 days and can be widely used in the enrichment of drinks. The complex nutritional supplement from germinated wheat has the following indicators: dry matter content - 21.89%, vitamin C - 4.3 mg, vitamin B1 - 0.13 mg, vitamin B2 - 0.1 mg, vitamin B6 - 0.17 mg, fiber - 0.72 g. The resulting complex nutritional supplement has increased nutritional value.
Microbial community of natural starter of fermented dairy product
Authors: Sidorenko O D , Pastukh O N , Zhukova E V , Garaeva G V
Published: February 2021

The study of natural starter cultures in different geographical areas showed a high biochemical activity of lactic acid bacteria. They have spontaneous variability being in a state of stress that determines their morphological, cultural physiological and biochemical properties. Adaptive evolution of lactic acid bacteria under the influence of adverse natural factors in its growth process affects their ability to metabolize important functional compounds. It leads to the activation of adaptive genes that provide the cell development and stability. They act as chemical agents with defined functions in the nature. Their functions affect the natural history of the organism in biochemical status. It has been established that the directed synthesis of the products depends on the producer strain, the activity of corresponding enzymes and the physic-chemical state of the nutrient medium. It has been known that the function of microorganisms is more specialized, more clearly delineated in nature than in the laboratory environments. The surface layer pigmentation of fermentable dairy products increases in density due to the transition of lactic acid bacteria cells in hypometabolism conditions. These conditions are defined by functional specialization in bacteria and the redox conditions.
Functional and technological properties of fish farce with added amaranth and chickpea flour
Authors: Petrova L D
Published: February 2021

The purpose of this work is to research the functional and technological properties of Alaska Pollock farce systems with added amaranth and chickpea flour, which improve their structure. As a principal object of our research, we used frozen Alaska Pollock (Theraqra chalcoqramma), as well as amaranth and chickpea flour as structure forming additives. The article explores the influence of amaranth and chickpea-seed flour added in the proportion of 10.0% to the total raw mass input on the functional and technological properties of Alaska Pollock farce. We discovered that adding amaranth and chickpea flour is reasonable for increasing viscosity, water-binding and water-retaining capacity of farce systems. As a result, we found out that the farce compositions we developed are characterized by improved structural, mechanical, and rheological properties and sensory parameters as compared with the Alaska Pollock’s ground muscular tissue. Combined farce systems have a dense and elastic texture, good structure and high capacity to bind and retain water. The article substantiates the use of structure-forming additives from domestically produced raw to manufacture fish farce. The research conducted makes it possible to consider Alaska Pollock farce with amaranth or chickpea flour added in the proportion of 10.0% to the total raw mass input as a raw material to manufacture shaped products with improved functional and technological properties.
Use of Arfazetin infusion in production of functional meat products
Authors: Martynchik I A , Gurin AV , Trumpe T E , Kurmanov R K , Ferubko E V , Lupanova I A
Published: February 2021

The aim of the study was to develop a recipe and production technology for a functional meat product (cooked sausage) with the addition of an infusion of Arfazetin, which is a hypoglycemic agent, used in the treatment of type 2 diabetes of mild and moderate severity. Organoleptic evaluation of finished products with replacement of milk raw materials by 15% and 25% Arfazetin showed that juiciness decreases with an increase in the percentage of infusion from 7.82 in the control to 6.98–7.55 in the experimental samples. The study of hypoglycemic properties was performed on rats with three-day individual feeding using a glucose tolerance test. As the results of experiments showed, experimental rats were fed with boiled sausage containing 15% of Arfazetin. The blood glucose level gradually increased with a maximum value after 60 minutes to 7.8 mmol / l, which was 0.43 mmol / l lower than in the group of animals that were intragastrically injected with Arfazetin, and 0.53 mmol / l lower than in animals that were fed with cooked sausage containing 25% of replacement. The sample with 15% Arfazetin was the most effective, since it had more pronounced hypoglycemic properties with sufficient water retention capacity. It is established that this technology is quite promising in the field of production of functional meat products for use in medical nutrition in patients with type 2 diabetes.
The quality of milk of goats of Saanen, Alpine and Nubian breeds
Authors: Shuvarikov A S , Pastukh O N , Zhukova E V , Zheltova O A
Published: February 2021

Dairy goat breeding is becoming more widespread, both in the world and on the territory of the Russian Federation, as goat milk is recognized as an easily digestible dietary product with high nutritional and biological value. The most common goat breeds in Russia which are suitable for the industrial milk production are Saanen, Alpine, and Nubian breeds. The studies were carried out in the laboratory of the department of processing technologies and storage of animal origin produce FSBEI HE RGAU - Moscow Agricultural Academy named after K. A. Timiryazev and in the laboratory of technological control VNIMI. The highest milk yield for 305 days of lactation was found in goats of the Saanen breed, which significantly exceeded the milk yield of alpine goats. The mass fraction of fat in the milk of goats of the Nubian breed was the highest, in the milk of goats of the Alpine breed and significantly exceeded this indicator in the milk of goats of the Saanen breed. The highest protein content in milk was found in goats of the Alpine breed than in goats of the Saanen and Nubian breeds. At the same time, when evaluating goat milk, it is necessary to take into account its differences from the established parameters for cow milk: a higher content of somatic cells; low freezing point; inconsistency in the alcohol sample to the thermal stability groups of the cow.
Improving milk nutritional value and processing properties through giving feed supplements to highly productive cows
Authors: Bulgakov A M , Khaustov V N , Zhukov V M , Ponamarev N M , Motovilov K Ya , Lunitsyn V G
Published: February 2021

Currently, it has been understudied which forms of feed supplements ensure the most positive effect on increasing milk nutritional value and processing properties. In this regard, an experiment was conducted on comparable groups of 90 cows. The animals of the 1st (control) group were fed compound feed concentrate that included the following ingredients: protected fat Megalac (3.1%); a buffering agent sodium bicarbonate (1.4%); protein digestion stimulator Farmatan TM (0.57%); mineral and vitamin premix Rindavit 51 ATG RV (3.6%). The animals of the 2nd (trial) group were given the following feed supplements: protected fat Nutracor (3.0%); a buffering agent Rumenbuffer (0.9%); protein-mineral-vitamin concentrate Cowfit 5 Plus (3.75%); mineral and vitamin premix Cowfit Immuno Fertil (0.75%). In the 2nd (trial) group, the levels of milk components increased as follows: lactose - by 20%; butterfat - by 15%; casein - by 25%; calcium - by 33%; phosphorus - by 53%; copper by 45%, zinc - by 89%; vitamin A - by 67%; vitamin E - by 30%; that was indicative of milk nutritional value increase.
The effect of plant-based antioxidants on the storage capacity of canned milk
Authors: Ivkova I A , Scryabina O V , Ryabkova D S , Pilyaeva A S
Published: February 2021

One of the most important economic tasks is the provision of the population with safe high-quality food products. Milk and dairy products are socially significant products in the population diet. Social-economical programs of the development of food processing industry target primarily small-scale processing industry. Taking into account geographical peculiarities and climate conditions in Russia, the studies on the improvement and development of new technologies of milk and dairy-containing preservatives with enhanced nutritional value and long shelf life have high priority. The first aspect provides the main properties of products; the second preserves them during all the period of storage with minimum risk of quality reduction. The evaluation of the quality and safety of preserved dairy products is performed by a number of organoleptic, physicochemical, and microbiological parameters. Taking into account constant improvement of the existing and the development of new innovative technologies, the increase in the range of the produced products, the strengthening of the requirements to shelf life. And other factors, the evaluation criteria of the quality and safety are constantly expanding and new methods are developed, which are introduced into the official registration documentation for new types of products. The development of new products provided the required conditions of their production and storage: a fine method of dehydration, optimization of the content and technological modes, stabilization of fatty bases with antioxidants, correction of fatty acids content, and sealed packaging.
Recipe design and study of quality characteristics of meat-vegetable semi-finished products for nutrition of patients with diabetes mellitus
Authors: Giro T M , Berdnova E V , Aseeva E Y , Korsunov V P
Published: February 2021

Product-line expansion and increase in production of functional meat products in order to form a healthy nutrition and improve the nutrition status of the population are the priorities of the state policy. Most of the food for nutrition of patients with diabetes mellitus is made using sugar substitutes which do not always meet the requirements of the diet. Meat semi-finished products intended for patients with diabetes mellitus should be a source of biologically complete protein and vitamins; have reduced content of carbohydrates, fat, salt and calories, take into account metabolic disorders in the body of patients. The formalization of biomedical requirements for semi-finished products for nutrition of patients with diabetes mellitus was carried out, as well as selection of ingredients for the recipe enriched with vegetable components that contribute to the improvement of functional and technological properties and biochemical parameters of model minced meat systems. A computer simulation method was used to design a recipe for semi-finished products enriched with vegetable raw materials with a low glycemic index (GI) that reduce the level of posprandial glucose (PPG). Changes in the biochemical parameters of minced meat containing Jerusalem artichoke and flax seeds were studied. The influence of vegetable raw materials on the reduction of catalase and lipase activity with increase in the activity of amylase in the minced meat system was revealed. A comprehensive assessment of the nutritional value and safety of the designed semi-finished products is given.
Feasibility study of the influence of the diet on the quality characteristics of poultry production
Authors: Luchkin A G , Lukasheva O L , Novikova N E , Zyatkova A V , Yarotskaya E V
Published: February 2021

Production of poultry products is one of the cost-effective areas of animal husbandry as a more rapid solution to the problem of providing the country’s population with high-value food products. At poultry farms, this allows producing eggs and poultry meat with a low expenditure of labor and other material and technical means per unit of output, that is, almost 2–3 times lower compared to other branches of animal husbandry. Studies of egg production of poultry cross “Highsex Brown” were conducted at the Smetanino poultry farm in the Smolensk region. The aim of the study was to study the effect of protein nutrition of chickens on their egg production and standardization of egg mass, as well as the role of vitamin supplements in the diet of poultry feeding on the quality of the products obtained.
Dynamics of change of biochemical and functional-technological properties of lake’s trout meat in storage
Authors: Dvoryaninova O P , Kutsova A E , Alyokhina A V , Kosenko I S , Pegina A N , Baulina T V
Published: February 2021

The leading role in muscle contraction is played by myofibrils, which, from the substances that make up the sarcoplasm, use the necessary energy to perform their functions. The source of energy, in this case, is only the biochemical processes of enzymatic decomposition (hydrolysis, phosphorolysis) of certain substances, in particular, glycogen nucleoside phosphates, located mainly in the sarcoplasm. In the muscle tissue of fish, the bulk of the energy needed to contract muscles is released as a result of ATP breakdown. By the outward manifestation and chemistry of the processes, post mortem rigour Mortis is almost identical to the motor contraction of the living muscle. The molecular mechanism of muscle contraction is based on the interaction of myosin and actin filaments. Studies have shown that the intense breakdown of muscle glycogen leads to a sharp decrease in the pH of muscle tissue in the acidic direction, which in turn affects the chemical composition and physical and colloidal structure of proteins, resulting in increased resistance of fish meat to the action of putrefactive microorganisms; decreased solubility of muscle proteins, their hydration, water-binding ability; swelling of connective tissue collagen; increased activity causing hydrolysis of proteins in the later stages of autolysis; the bicarbonate system of muscle tissue is destroyed with the release of carbon dioxide; precursors of meat taste and aroma are formed; the process of lipid oxidation is activated. As a result of the accumulation of lactic, phosphoric and other acids in fish meat, the concentration of hydrogen ions increases resulting in a decrease in pH.
Comparison of natural curd whey and its nanoconcentrate in regard to the nutritional and biological value
Authors: Shevchuk V B , Shutro R V , Gnezdilova A I , Fialkova E A , Vinogradova Yu V
Published: February 2021

The article is devoted to studying the effect of membrane filtration on the change in the biological value of natural curd whey and its nanoconcentrate. As the statistics shows, no more than 20% of natural curd whey is subjected to deep processing. Some techniques for increasing the dry matter concentration have been considered, and their disadvantages have been identified. The most up-to-date technique–nanofiltration–has been chosen, the main advantages of which are high efficiency of concentration and partial demineralization effect during whey processing. The purpose of the work is to study the effect of nanofiltration treatment on the change in the amino acid composition of natural curd whey and nanoconcentrate. The work studies the natural curd whey received in the process of low-fat. Experimental data showing the essential amino acids content have been obtained. The amino acids content was determined by gas chromatography. The calculation of the amino acid score in natural curd whey and its nanoconcentrate has been done. Limiting amino acids have been found both in natural curd whey and nanococentrate. The values of comparable redundancy index, the essential amino acids index, and the utility coefficient were calculated and compared. Using the obtained calculations, it is possible to conclude that the nanoconcentrate in comparison with natural curd whey has a higher balance of essential amino acids, their number increases, and it is necessary to take these data into account when developing new types of products having increased biological value.
Assessment of biotechnological potential of king crab (P.camtschaticus) peeling waste
Authors: Tabakaeva O V , Maksimova S N , Poleschuk D V , Vereshchagina K K , Shadrina E V , Surovtseva E V
Published: February 2021

The article presents the results of the study of the biotechnological and biogenic potential of king crab (P. camtschaticus) peeling waste, obtained during the production of boiled-frozen limbs. The waste used was a tadhopper shell and a conditionally protein portion (gills and insides) of the crab. It has been experimentally established that the proportion of the shell is about 60-65% of the weight of the waste, the proportion of the conditional protein-lipid part varies within the range of 30-35%. The waste contains proteins (13.37 ± 0,05%), lipids (2.68 ± 0,1%), minerals (8.14 ± 0,25%) and carbohydrates (4.22 ± 0,05%). Biological value of wastes is confirmed by data of amino acid composition of proteins, content of macro- and microelements and determination of relative biological value. Obtained results confirm high potential of king crab peeling waste as raw material for biologically valuable products.
Optimization of nutrient medium composition to increase biomass of propionic acid bacteria and acidophilic bacteria
Authors: Boiarineva I V , Khamagaeva I S , Muruyev I E
Published: February 2021

Numerous studies have shown that it is very important that the microorganisms included in the composition be in a strong symbiotic relationship when selecting vents for fermented dairy products. Therefore, it is the primary task to identify the relationship between microorganisms in the preparation of the starter. Strains that retain biochemical activity for a long time, depending not only on external factors (composition of nutrient medium, temperature, etc.), but also on the ratio between biochemical active and inactive cells in populations of microorganisms, which determines the viability of the culture, its practical value, are considered valuable. Microorganisms of the genus Lactobacillus are widespread in nature and are members of human microflora. They have high biological and functional activity, which determines their practical use as probiotics and in food production. Propionic acid bacteria are considered as promising probiotics, the positive impact of which on human health is generally recognized. The scientific results show the expediency of using strains of propionic acid bacteria in the production of functional dairy bio-products for the purpose of enrichment with probiotics cells and their useful exometabolites. As a result of the co-cultivation of propionic acid bacteria and acidophilic bacterium, a stable microbial association with high probiotic and biotechnological properties (inoculum) has been developed. A scheme for preparing an inoculum for producing a bacterial concentrate using pure cultures of propionic acid bacteria and an acidophilic bacterium has been developed. This article presents the results of studies on the selection of nutrient medium in order to increase the yield of biomass and the accumulation of certain metabolic products by microorganisms.
The influence of ionizing radiation on free protein content and microorganisms’ growth in oyster mushrooms
Authors: Dril A A , Mayurnikova L A , Rozhdestvenskaya L N
Published: February 2021

The article describes the relevance of finding new protein sources with high nutritional and biological value. For solving this problem, several methods of protein quality and digestibility analysis (PDCAAS, DIAAS etc.) in world practice are considered. The experimental researches included analysis of protein content and ratio of molecular masses of polypeptides depending on doses of ionizing radiation (3 kGy, 6 kGy and 9 kGy) of fresh and heat-treated oyster mushrooms (Pleurotus ostreatus) samples. It is defined that the protein content in heat-treated oyster mushrooms is significantly higher than in fresh mushrooms, so ionizing radiation can increase the biological value of mushroom free proteins and affect at molecular structure of product, its structural and mechanical properties through the destruction of proteins and their decomposition into amino acids. Ionizing radiation is also an instrument for mushroom products shelf life prolongation up to 21 days, which prevents microorganism vital activity and growth.
Lipid composition of viburnum and barberry fruits
Authors: Dubtsova G N , Lomakin A A , Azimkova E M , Kosareva K V , Dubtsov G G , Kusova I U
Published: February 2021

The objects of the study were the fruits of viburnum vulgaris (Viburnum opulus L) and barberry (Berberis vulgaris). Powders were obtained from fresh viburnum and barberry fruits by convective drying. The lipid complex of powders from viburnum and barberry fruits was studied. The total content of lipids in barberry powder was determined to be 7.6%, and in viburnum powder–7.1%.The group composition of lipids of powders, which is represented by neutral and polar lipids, was examined. The main part of lipids is triglycerides. Unsaturated fatty acids (LC) predominate in the composition of lipids of powders. Barberry powder contains essential fatty acids, such as linoleic–35.54% and linolenic–35.60%, which indicates a high biological efficiency of barberry lipids, viburnum powder has 46.56 % of oleic acid and 46.14 % of linoleic acid. The fractional composition of sterols of viburnum and barberry powders was studied. It was revealed that the fractional composition of viburnum powder sterols contains more fractions than the sterols of barberry powder.7 fractions were identified in the composition of viburnum powder sterols: campesterol, beta-sitosterol, beta-amyrin, stigmasta-5.24(25) - dien-3-ol, alpha-amyrin, cycloartenol, citrostadienol. The predominant fractions are alpha-amyrin, beta-amyrin, and beta-sitosterol. 3 fractions were identified in the composition of barberry powder sterols: campesterol, beta-sitosterol, delta-5-avenasterol, the main fraction is beta-sitosterol.
Development of a method for temperature control of sunflower seeds in determining the content of oleic acid NMR
Authors: Agafonov O S , Prudnikov S M , Viktorova E P
Published: February 2021

Processing oil seeds with a modified fatty acid composition requires the development of new ways to control quality indicators. One of the solutions is express control of the mass fraction of oleic acid in oil of sunflower seeds using the NMR method. Production tests of this method showed the necessity for temperature control of samples before analysis for a long time, if the sample of temperature is less than 15 ° C, which significantly increases the analysis time. The article presents data of changing in the weighted average time of spin-spin relaxation of protons contained in sunflower seeds with different mass fractions of oleic acid in seed oil from their temperature. It was found that a decrease in the sample temperature by 1 ° C leads to a decrease in the weighted average time of spin-spin relaxation of protons seeds with a different mass fraction of oleic acid by 2.3 mc. To reduce the time of thermostating of the sample, we proposed the method of SHF-treatment of sunflower seeds. During the tests we identified the optimal energy of SHF-treatment (in our case it was 360 W) for the test sample of 100 g weight. The selected weight of the sample can significantly reduce the influence of the factor of different quality of samples and is minimal to obtain comparable results. SHF-treatment allows uniform heating of samples without evaporation of moisture from their surface and without changing the internal structure of the sample.
The influence of physico-chemical methods on the process of ostrich fat warming
Authors: Gorbacheva M V , Tarasov V E , Kalmanovich S A , Esepenok K V
Published: February 2021

The work is devoted to the study of the influence of technological parameters and optimization of the duration of the process of fat extraction in the presence of electroactivated liquid. The introduction of innovative technologies that allow the rational use of animal fats. The proposed new technical solutions are aimed at obtaining fat with a controlled melting point, high yield and consumer properties, reducing water consumption, energy consumption and industrial waste, reducing the environmental load on the environment. The foregoing gave reason to consider the chosen area of research quite promising. A catholyte with desired properties, obtained by electrolysis of an aqueous solution of NaCL with a mass fraction of 4 g/ 100 cm3, was used as the aqueous phase in wet ejection. The main technological factors were chosen pH of the electroactivated medium, the temperature of the expulsion of raw fat and the duration of the process. It has been revealed that the use of an electrochemical activated medium in wet fat pushing of fat reduces the risks of the formation of free fatty acids and cross-linking compounds. Due to the complex effect of physical and chemical factors, the process of fat extraction without loss in yield of the final product has been intensified. Reducing the duration of heat treatment of raw materials helps to prevent deep hydrolysis of fat and improves the quality of melted fat.
Technology and commodity characteristics of extracts and oil cake for food enrichment
Authors: Zaporozhskaya S P , Kasyanov G I , Kosenko O V , Jum T A , Ksenz M V , Kucherova S I
Published: February 2021

The original technology of obtaining a new class of food additives in the form of CO2 extracts has been developed at the department «Technology of food products of animal origin» in Kuban State Technological University. It was found that after removal of CO2–extractive substances from dry raw material, sterile oil cake is formed, which is a carbohydrate-protein-lipid food additive. One more peculiarity of CO2 oil cake was noted: the pressure in the extraction apparatus suddenly drops from 6 MPa to atmospheric pressure at the end of the extraction process, the solvent located in each particle of raw material boils up sharply, and at the same time, a particle of raw materials is being reground to a nanoscale. If the microorganisms are in the raw materials they are subjected to the same process. The oil cake becomes infection-free after a gas-liquid bursting. The physicochemical properties of CO2 extracts from the dried fruits of actinidia, sea buckthorn, unabi and rosehips were investigated. The extract form, density and refractive index, viscosity and acid number are determined by these characteristics. The oil cake obtained after the removal of CO2-extractive substances from the raw materials was analysed for their content of the main food components, macro and microelements. The formulation of a meat and vegetable paste enriched with CO2 extracts and CO2 oil cake has been developed.
The quality assessment of raw materials for the production of functional juice drinks
Authors: Nemchinova A I , Suprun N P , Gusakova G S , Evstaf’ev S N
Published: February 2021

The present work is aimed at studying the qualitative characteristics of apple fruits growing in the Baikal region and evaluates their technological parameters. The main physicochemical parameters and the total content of phenolic compounds in juice of seven apple breeds are investigated. All fruits were small, their weight varied from 20g (Pepinchik Krasnoyarskiy) to 80 g (Svetloe), the average weight was 40 g (Krasnaya Grozd). The highest juice yield was shown by the variety with the average size (Krasnoyarsk’s Snegirek–71.8 %), the remaining varieties showed about 60 %. The sugar content of fruits varied from 5 to 12.3 g / 100 cm3 in varieties, and the amount of titrated acid (in terms of malic acid) from 4.8 to 10.8 g / dm3. For the fruits of seven varieties the content of macro- and microelements (Na, Mg, Al, Si, P, S, Cl, K, Ca, Ti, Cr, Mn, Fe, Ni, Cu, Zn, Br, Rb, Sr, Zr, Pb and Ba) was analysed by X-ray fluorescence spectrometry. Total phenolic compounds content as well as content of anthocyans and leucoanthocyanin were identified in juice. The content of phenolic substances in juice varied (g / dm3) from 3.6 (Krasnaya Grozd) to 0.3 (Krasnoyarskiy Pepinchik). Qualitative and quantitative composition of the main components of the studied juice shows the feasibility of using the fruits of local apple breeds for the production of functional juice-containing drinks.
Prospect of using beet molasses in the production of synthetic rubbers
Authors: Nikulina N S , Bulatetskaya T M , Nikulin S S , Pugacheva I N , Vlasova L A , Rudyka E A
Published: February 2021

The production of high-molecular compounds requires improvement in manufacturing technology. Promising instrumentation of technological processes, new raw materials are being introduced, that in some cases makes it possible to improve the composite materials, use valuable hydrocarbon raw materials more fully and efficiently, and reduce the pressure on the environmental. All this applies to the production of synthetic rubbers. It is important to select new coagulating systems used in the technology of rubber separation from latex, since the coagulation stage is one of the most material-intensive and energy-intensive and problematic from an environmental perspective. In this paper, we studied the possibility of using a beet-sugar production by-product - beet molasses - in the technology for producing styrene-butadiene rubber of the SKS-30 ARK brand to reduce the aggregative stability of latex systems. The completeness of rubber separation was achieved at consumption of 200 kg / t and sulfuric acid consumption of 15 kg / t of rubber. In this case, the pH of the system increased from 3 to 5.5. Increasing the consumption of sulfuric acid to 40 kg / t of rubber allowed reducing the consumption of molasses to 90 kg / t of rubber and stabilizing the acidity of the coagulated system. Synergism in the action of these components was established for the first time and allowed reducing the consumption of coagulating agent by 2–3 times. Synergism of these components was first established and allowed reducing the consumption of a coagulating agent by a factor of 2–3. Based on the rubber obtained, rubber mixtures were prepared using standard components and vulcanized. Rubber based on SKS-30 ARK meets the requirements.
The influence of cultivation conditions on the immobilized acetic acid bacteria metabolic activity
Authors: Panasyuk A L , Kuzmina E I , Rozina L I , Egorova O S , Sviridov D A , Suzina N E
Published: February 2021

Brewing is an innovative sector of the food industry. Non-alcoholic beer production increases every year. The largest volumes of non-alcoholic beer are obtained by regular beer dialysis. The beer dialysate formed in production contains ethyl alcohol, which entails the need for its rational use. One of the effective ways to use beer dialysate is food biochemical vinegar production. The purpose of the work is to conduct research for biotechnology development of food vinegar from beer dialysates generation using acetic acid bacteria (AAB) immobilization on bio-carriers of various nature. The objects of research were samples of beer dialysates (BD), concentrated to a volume fraction of ethyl alcohol of 7.5%, Acetobacter aceti AAB, vinegar from BD. To study the changes in metabolic activity of immobilized AAB on a bio-carrier, acetic acid fermentation was performed using Acetobacter aceti cells, immobilized on beech shavings, zeolite, and high-pressure polyethylene. Air was supplied to a reservoir by a microcompressor from below through a finely porous ceramic nozzle, providing uniform air dispersion in cultural fluid. Graphs of the cells number and Acetobacter aceti biomass dependence on cultivation duration, nature of the bio-carrier and the aeration method when obtaining vinegar from beer dialysate are presented. The experimental data of the volatile components composition, organic acids and beer dialysate amino acids and vinegar from it are presented. Electron microscopic research of Acetobacter aceti AAB during beech shavings and zeolite cultivation is presented. The results of scanning electron microscopy (SEM) and transmission electron microscopy (TEM) are presented.