bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of emulsions of vegetable oils as fat substitutes on the colour and sensory quality of cooked sausages during storage
Authors: Momchilova M , Gradinarska-Ivanova D , Petrova T , Yordanov D 
Published: July 2022

Abstract
This paper presents a study on the possibilities of using two types of emulsions, of chia and grape seed oils, as substitutes for animal fat in the recipe for structureless pork sausages along with quinoa flour added as a stabilising agent to the meat matrix. The effect of the emulsions on the thiobarbituric acid, colour and sensory evaluation of seven experimental formulations of emulsified meat sausages on the 1st, 7th, 14th, 21st, and 28th day of cold storage was investigated. It was found that the higher animal fat content resulted in higher MDA values. In spite of the MDA increase at the end of the storage, these values remained within the permissible limits in the sausages made with vegetable oil emulsions. The samples prepared with chia oil emulsion demonstrated higher L* values compared to those made with grape seed oil emulsion and to the control sample. No statistically significant differences were established in the a* values (P<0.05) between the control sample and the sample where the fat had been fully substituted with chia oil emulsion. All other samples demonstrated higher values of the red and yellow colour components compared to the control sample. The control sample reached the highest overall acceptance at the beginning and at the end of the storage, followed by the samples where chia oil emulsion had been used (samples 2 and 4).
The use of ginger rhizome in the production of meat products based on poultry and rabbit meat
Authors: Teryokhina A V , Kurchaeva E E , Popova Ya A , Uhina E Yu , Maksimov I V , Bailova N V 
Published: July 2022

Abstract
The efficiency of the use of protein-carbohydrate compositions in the production of baked meat product is substantiated. The prospects of using vegetable composites of a protein-carbohydrate composition based on flour from sprouted chickpea seeds, jerusalem artichoke and sodium caseinate dietary fibers, a puree–like semi-finished product from ginger rhizome to improve the functional and technological properties of the stuffing system and obtain a meat product with high technological yield and improved quality characteristics are considered. The optimal dosage of the introduction of additives has been established: protein-carbohydrate complex (15%) to the mass of minced meat and mashed ginger rhizome at a dosage of 5.0% to the mass of minced meat. The use of a complex of additives contributed to the expansion of the range of products produced by the meat industry on the basis of the integrated use of raw materials of animal and vegetable origin.
Investigation of the process of low-temperature canning of turkey meat in an environment of carbon dioxide
Authors: Neverov E N , Korotkiy I A , Korotkaya E V , Neverova O A , Proskuryakova L A 
Published: July 2022

Abstract
In recent years for refrigerated processing of poultry, development and introduction of different apparatuses operating on the principle of the direct contract with carbon dioxide have been conducted. The disadvantages of the used contact apparatuses operating using carbon dioxide are: relatively low output, increased consumption of CO2, its insufficiently effective application. In the paper the construction and the principle of the apparatus operation for refrigerated processing of dead turkeys, the construction of which allows compensating these disadvantages, were presented. For the purpose of realisation of the developed apparatus in the industry, the specialists of Kemerovo State University at the Department of “Heating Venting Air Conditioning” developed an acting model of the apparatus and studied the modes of its operation. In the course of the apparatus operation, the time of refrigerating processing of turkey was determined; consumption of carbon dioxide with different masses of poultry and modes of the apparatus operation was defined. The proposed apparatus for refrigerated processing of poultry with carbon dioxide possesses improved productivity, provides a decrease in the consumption of carbon dioxide combined with its more effective application.
Study of drying processes of gelatin from fish raw material
Authors: Aleksanian I Yu , Maksimenko Yu A , Iakubova O S , Bekesheva A A 
Published: July 2022

Abstract
Gelatin is a structure-forming agent produced from animal raw materials. The origin of gelatin determines the technological features of its production processes. In order to increase the efficiency of equipment use and to produce high quality products it is necessary to rationalize the modes and conditions of one of the main production processes, namely the process of drying. This determines the need to identify and account for independent technological parameters that determine the values of specific productivity, thermal efficiency, determining the technical and economic indicators in the organization of the technological flow, in particular, its intensity and timing of storage of end products, and as a consequence, reducing the duration of the process and its energy and resource consumption. As part of the present work, experimental and analytical studies were carried out to rationalize and evaluate the efficiency of fish gelatin drying processes. The kinetic regularities of fish gelatin drying were studied in order to establish a rational dehydration regime. The dependence of the variation of the specific output of the end product in the drying plant on the parameters determining the transfer rate of heat and substance during dehydration of gelatin in the dispersed state were revealed and mathematically described. The study of the mechanism of the dehydration process and its kinetic regularities makes it possible to formulate and solve the physical and mathematical problem of determining the rational parameters of the drying operation and modelling this operation in order to predict its modes for similar products.
Sunflower oil quality management based on statistical analysis of its indicators
Authors: Kleymenova N L , Nazina L I , Bolgova I N , Kopylov M V 
Published: July 2022

Abstract
The consumers’ preferences for various types of vegetable oils have been revealed: 70 % of the Russian population prefer sunflower oil. With the help of a sociological survey, it was found that respondents mostly prefer refined vegetable oil – 68 %. The analysis of the accuracy and stability of the technological process for the production and purification of vegetable oil was carried out. The numerical characteristics of the distribution law of the controlled parameters were estimated. The reasons of oil defects based on claims for the period of 2017-2020 were analyzed, and the analysis of the process stability was carried out. The Ishikawa diagram made it possible to establish the causes of arising problems in terms of the color index which are the applied sorbent and the conditions for oil clarification. It is recommended to use adsorbents in the form of nanomaterials in food industry when clarifying sunflower oil.
Biochemical and physico-chemical changes of rapeseeds during combined microwave drying in the production of rapeseed oil
Authors: Bunin E S , Kalashnikov G V , Litvinov E V , Makeev S V 
Published: July 2022

Abstract
Rapeseed oil production technology implies repeated heating of oilseed raw materials; therefore, there is a high probability of biochemical and physico-chemical changes in its composition and a decrease in the nutritional value of the finished product. It is known that rapeseed seeds are balanced in protein, amino acids and vitamins, among which a special role belongs to antioxidants - tocopherols, the level and isomer composition of which determine the oil's resistance to oxidation. Therefore, it is particularly interesting to study the effect of temperature exposure on the quantitative content of the listed components and the qualitative composition of rapeseed seeds. At the final stages of rapeseed oil production, the seeds should arrive dried to a certain moisture content and with the maximum possible preservation of native properties. Therefore, the key link of the machine-hardware scheme of rapeseed oil production developed by us is a microwave drying apparatus with a combined power supply. The aim of the work is a comparative study of the quality indicators of rapeseed dried in a microwave device with a combined power supply and a traditional method. As a result of experimental studies, a comparative analysis of biochemical and physico-chemical changes in rapeseed seeds was carried out, which allows us to draw a positive conclusion about the feasibility of using a microwave drying apparatus as part of the rapeseed oil production line.
Quality assessment of linseed oil
Authors: Topnikova E V , Pirogova E N , Danilova E S 
Published: July 2022

Abstract
The nutritional structure of various categories of Russian citizens is characterized by insufficient consumption of especially biologically valuable food nutrients, such as vitamins, microelements, polyunsaturated fatty acids. Currently, more and more consumers are paying attention to the fullness of the diet with useful components, i.e. the problem of healthy nutrition of the population is becoming more and more important every year. Vegetable oils and products based on them hold a valuable place among the products related to healthy food. They have a significant calorie content (850-900 kcal per 100 g), but at the same time they differ from animal fats in the absence of cholesterol. They are suppliers of essential fatty acids, fat-soluble vitamins, phospholipids, sterols and tocopherols to the body. The unique properties and composition of linseed oil are noted. Fatty acid composition, organoleptic assessment and acid value index of seven samples of linseed oil from various Russian manufacturers were analyzed in order to determine their quality. Analysis of the fatty acid composition of the oil samples showed that 28% of the samples did not fall within the ranges stipulated by the regulatory documents for the content of linoleic and linolenic acids. Almost 60% of linseed oil samples had rather high scores (7.0-8.5 points) for taste and smell. Organoleptic characteristics associated with possible falsification by other types of vegetable oils were noted in 30% of the samples. Analysis of the acid value, as an indicator of oxidative deterioration of the product, showed that all samples of linseed oil had no signs of deep oxidative deterioration.
Study of the effect of enzymes on the clarification of juice from the fruits of Amur grapes
Authors: Praskova Yu A , Kiseleva T F , Shkrabtak N V , Pomozova V A , Frolova N A 
Published: July 2022

Abstract
Most of the territory of the Russian Far East is located either in the zone of a sharply continental climate or a monsoon climate, characterized by short summers and long cold winters. Under such climatic conditions, the population of this region has the possibility of year-round availability for eating their own fresh vegetables, berries and fruits, which is sharply reduced compared to similar opportunities for residents of the central and southern regions of the country. The basis of the food diet of the inhabitants of the Far East is cereals, potatoes, pasta, carbohydrate-containing products. Such food imbalance leads to a lack of a number of important and necessary phytochemicals contained in fruits and berries. The way out of this situation is the use of wild plants growing in the Far Eastern territories as a source of these phytochemicals, as well as functional products based on them. One of these promising plants is the Amur grape, which has a high antioxidant activity due to the content of a significant amount of resveratrol, which is one of the most effective ingredients that has an anti-inflammatory effect. Due to the fact that the period of consumption of fresh berries is not long (1-2 months), the production of juice is a good option for the food industry. In order to influence the perception of consumers, the developed product must have an attractive color. The color of the juice is associated with the content of anthocyanins and has a strong connection with the antioxidant ability, and the transparency of the juice increases its consumer rating. As a result, the study of the effect of enzymes on the clarification of juice from wild fruits of Amur grapes is of particular practical interest.
Obtaining clarified juice from ripe softened persimmon fruits
Authors: Hafizov G K 
Published: July 2022

Abstract
From such low-yielding fruits as persimmons, juices are obtained by diffusion with water, in which a lot of biocolloids are extracted. Therefore, the aim of this study was to facilitate the separation of the diffusion juice from the ripe persimmon. Food additives E330, E 509, Amylase XML, and Pectinex 5XL were tested for this purpose. The experiments were carried out with ripe persimmons of 4 varieties grown in the experimental farm of the Research Institute of Fruit and Tea Growing (Guba, Azerbaijan). The tested technology of clarified juice included grinding of ripe fruits for 10-14 minutes in a propeller agitator (500 min-1) with the addition of water in an amount of 30-80 wt.%, heating the mixture to 50-55° C and slow mixing for 30 minutes at this temperature with the introduction of food additives. The data showed that under these conditions, it is quite effective to use both of the above-mentioned enzymes at a concentration of 0.03 % by weight of persimmon. Between the ripe persimmon (regardless of its variety) and water, the optimal ratio is 1:0.3, at which it is possible to obtain primary juice fractions with a content of dry soluble substances (DSS) 12-22 o Brix, which do not need to be restored. It is only necessary to mix them with the expectation of obtaining clarified juice ready for bottling and pasteurization with a strictly regulated content of DSS 16 ° Brix, the yield of which is 80-85 % by weight of the raw material.
Features of storing sugar beets in piles with the purpose of increasing the efficiency of its processing
Authors: Korobova L A , Gladkikh T V , Chikunov S V , Chernyaeva S N , Kovaleva E N , Tolstova I S 
Published: July 2022

Abstract
The article is devoted to the study of the problems of reducing the quality of root crops during post-harvest storage in heaps under the influence of harmful microflora. An increase in the productivity of processing enterprises is achieved in two ways: by regulating the microclimate in the formed dumps at the enterprises for processing raw materials; by regulating the delivery of raw materials from the fields for the formation of piles to the territory of enterprises. The subject of research is the process of storing sugar beets at processing plants. The reasons for the loss of beet mass are analyzed. The article describes the use of typical information technologies for solving applied problems of the food industry. As an example of the use of specialized tools and standard means of computer mathematics, the problem of approximating the dependence of temperature in a clump on the growth of colonies of pathogens of clump rot of sugar beet is considered. The initial data was taken from open sources. An example of constructing a mathematical model of the development of pathogens depending on temperature is given. A generalized algorithm for using the nonlinear regression method is presented. To check the quality of the regression model, we used the approximation accuracy coefficient. Various degrees of polynomial approximation are considered. The described technology can be used as a basis for approximating the dependence of the reproduction of pathogens and climatic parameters inside the clamps. This method can be generalized to calculate the intensity of development of other strains of microorganisms.
Research of extract components for the purpose of quality control and safety of wines
Authors: Babaeva M V , Zhirov V M , Zhukovskaya S V , Makarov S Yu , Kazartsev D A , Egorova G N 
Published: July 2022

Abstract
The problem of the quality of alcoholic beverages is relevant in many countries. Despite modern methods of quality control, the market is full of counterfeit and surrogate alcohol. One of the main indicators of the quality of wine products is the extract. Phenolic compounds account for up to 10% of the amount of extractive components of wine. In addition, Malvidin-3,5-di-O-glycoside is normalized by MOVV. In order to determine the qualitative indicators by the method of high-performance liquid chromatography, wine samples were examined and a comparative analysis of the qualitative and quantitative ratio of flavonoids for Chardonnay – Sauvignon Blanc and Cabernet Sauvignon – Merlot varieties was carried out. Studies of the extract components in wines have revealed differences in the composition of phenolic compounds for wines produced from white and red grape varieties produced at various enterprises in various wine-growing areas. It allowed us to obtain results that can be used in assessing the quality and safety of varietal wines and wines of geographical names.
Reduction in resources consumption when producing agar from the Far-Eastern ahnfeltia
Authors: Tsybulskaya O N , Ksenik T V , Yudakov A A , Kisel A A 
Published: July 2022

Abstract
In the article, the technological solutions and new equipment providing the rational use of energy and raw material in the technological cycle of agar obtainment are presented. It was demonstrated that the storm drains of the Far-Eastern ahnfeltia in case of timely procurement are the high-quality raw material. The functional diagram of the agar production technology using the thermal treatment is presented. The method of raw material preparation and processing with open steam before extraction proposed in the paper increases the productiveness of equipment, percent of agar yield and quality of the final product. The developed original crushing machine allows us to accomplish the classification of the agar powder coincidently with grinding the agar chipping. In its characteristics, the produced agar satisfies the requirements of GOST and world analogues.
Intensification of ethyl alcohol technology due to multienzyme composition
Authors: Yakovlev A N , Agafonov G V , Yakovleva S F , Romanyuk T I , Zueva N V , Kovaleva T S 
Published: July 2022

Abstract
The effect of the complex enzyme preparation Bruzaym BGX on the viscosity of rye kneading was studied. The dynamics of glucose accumulation in the wort is shown, as well as the possibility of reducing the dosage of glucoamylase when using a multi-enzyme complex at the stage of water-heat treatment. The effect of the enzyme complex on the fermentation kinetics of rye wort was studied. It was found that the use of a multienzyme complex at the stage of water-heat treatment allows one to increase the glucose content in the wort by 34.7 %, compared with the control. This increases the yield of alcohol by 1.4 decalitres/t of conditional starch, reduces the duration of fermentation to 50 – 52 hours and reduces the total content of impurities in the mature brew by 10%.
Investigation of the influence of the modified packaging plastic film on the mayonnaise quality parameters during storage
Authors: Alekseenko E V , Koltinova E Ya , Dikareva Yu M , Bakumenko O E 
Published: July 2022

Abstract
The emergence of new polymer materials, available antimicrobial drugs and modification methods create favorable prerequisites for the invention of a new generation of packaging. It should be related with scientific justification and experimental confirmation of their effectiveness and complete safety. The research of influence of packaging polyethylene film modified with silver and zinc microparticles on organoleptic, physico-chemical and microbiological indices of mayonnaise quality during its storage has been performed. The packaging film was obtained on an extruder XQI-800 using silver salt and zinc oxide. The content of particles in the modified polyethylene film was silver - 38 mg/kg, zinc - 1020 mg/kg. It is shown that mayonnaise stored in a modified plastic film for 3 months at room temperature in a place exposed to light meets the requirements of microbiological safety: there are no bacteria of the Escherichia coli group (ESCH) (coliforms), pathogenic microorganisms, including salmonella, as well as yeast and mold. The organoleptic characteristics and acidity index of mayonnaise were found to be in full compliance with the standardized values during storage, and the dynamics of changes in lipid peroxide number was significantly less intensive than those established for mayonnaise stored in unmodified polyethylene film. The degree of migration of silver and zinc particles into mayonnaise during its storage for 3 months was found to be 23.7% and 16% respectively. The results obtained allow us to evaluate the modified film as a perspective packaging material.
Lateral flow assays to evaluate bacterial and toxic contamination of animal raw materials
Authors: Dorozhkin V I , Denisova E A , Lavina S A , Zakharova L L , Popov N I 
Published: July 2022

Abstract
The paper presents and analyzes methods for controlling bacterial and toxic contamination in goods subject to veterinary supervision. Using labelled nanometer-sized particles of gold, the method proves to be efficient in rapidly detecting Salmonella, Staphylococcus and Botulinum toxins in meat within 1-4 hours. For the first time, modifications were developed at the stage of sample preparation using Sephadex to concentrate toxins, increasing the detection sensitivity by 2-3 times.
Study of the composition of enriched meat semi-finished products
Authors: Vasyukova A T , Lyubimova K V , Kusova I U , Baikhozhaeva B U , Kulakov V G , Tytar V A 
Published: July 2022

Abstract
The article presents the results of research on the enrichment of minced meat with animal and vegetable products in order to obtain a functional product that meets 10% of the body's needs for basic nutrients and energy. Milk of 3.2% fat, chicken eggs, rice, parsley, carrots, white cabbage, potatoes and onions were selected for the enrichment of meat products. When replacing 10% of meat with the listed components, the most optimal compositions are combinations with cockerel greens, carrots and white cabbage. Minced meat is enriched with β-carotene, ascorbic acid, as well as dietary fiber, potassium, calcium, magnesium and iron. An increase in the content of nutrients and vitamins in meat products increases the degree of satisfaction of the daily physiological needs of a person, which undoubtedly significantly improves the quality of life.