The expediency of using freshwater fish and aromatic root vegetables in the technology of preserves has been substantiated. Based on the organoleptic analysis, the compatibility of freshwater fish and aromatic vegetables as part of preserves has been determined. The conditions for pretreatment of salted semi-finished products to ensure their maturation as part of preserves have been theoretically substantiated and experimentally determined. It has been found that pretreatment of freshwater fish flesh with 1.0% and 1.5% malic acid for 60 minutes provides soft, tender and juicy consistency, which corresponds to an organoleptic rating of 5 points. Changes in the fatty acid composition of preserves are mainly associated with an increase in the amount of polyunsaturated fatty acids that have been introduced with linseed oil, which is a positive factor. It has been found that, in comparison with the control sample, the level of all mineral elements in preserves with aromatic root vegetables is significantly increased, with fiber present, which indicates the expediency of introducing aromatic root vegetables into this product to enrich it with essential mineral and carbohydrate elements to obtain a high-value and healthy food product. Enriching the formulation of preserves made of freshwater fish with a variety of herbal additives increases their nutritional value and allows to get a product of high value enriched with such vital nutrients as carbohydrates, calcium, potassium, phosphorus, sulfur, sodium, magnesium, manganese, and iron. Aromatic root vegetables such as horseradish, parsley, and ginger have been found to exhibit antiseptic properties and delay the activity of microbial enzymes as they content phenol. Therefore, the use of aromatic root vegetables helps to inhibit the oxidation and hydrolysis of fats, which may be due to the presence of phenols in their composition.
The paper covers the peculiarities of the degree of meat shapes in the bulls of the Ukrainian meat breed, depending on the adipose tissue content under the skin and between the muscles. They were evaluated according to their productivity from 8 to 18, 21, and 23 months. Bulls with better development of meat shapes are characterized by fat deposition in the carcass and between the muscles earlier and more intensively. They have from 15.1 to 44.7% more fatty tissue in the carcass, including under the skin – from 3.8 to 44.1%. With a different degree of meat shapes, subcutaneous fat is deposited more than between muscles. The content of adipose tissue under the skin relative to its total amount in the body of animals tends to decrease by 6.5 points with age for a better degree of meat shapes, and on the contrary, to increase by 2.6 points for a worse degree. If the fat under the bull skin at 18 months in the best shapes is 72.1% of the fat in the carcass, and in the worst – 72.3%, then at 23 months, its amount decreases by 13.6 and 4.4 points, respectively. The fat between the muscles, on the contrary, increases from 27.9 and 27.7% by the same amounts, respectively. With a greater degree of meat shapes and subcutaneous fat thickness on the carcasses of 18-month-old bulls, intramuscular fat (marbling) content is lower by 75.0%. 18-month-old bulls with better-developed meat shapes have fat cuts off from the carcass by 15.2% more than animals with less developed shapes, 23 – by 11.3%. A large amount of produced waste in the body of animals in the best meat shape leads to excessive (from 0.9 to 14.5%) feed consumption (feed unit) for the increase in live weight. The subcutaneous fat content and the number of cuts off from 16 to 24 months positively correlate with the degree of meat shapes in bulls at 15 months and have correlation coefficients of 0.26 and 0.17, respectively.
The research focuses on analysing and generalising the distribution of internal adipose tissue and organs that are not part of the carcasses of inbred and outbred bulls of the Ukrainian beef breed. Animal stock inbreeding was determined based on five breeding records according to Wright’s method modified by Kyslovskyi. Two experimental groups of 5 bulls were formed. The average inbreeding coefficient for inbred bulls was 3.43%. Animals were bred up to 18 months of age. Following slaughter, the mass and the yield of the head, liver, lungs, heart, kidneys, and brain were determined, and 4 types of fat were separated and weighed: perirenal, from the stomach, intestines, and pericardial. Inbred animals are more prone to the accretion of internal adipose tissue. Inbred bulls have 1.8 points more of it. Fat is more intensely accumulated around inbred bulls' multichambered stomachs and kidneys. Intensive fat accumulation was observed around the hearts and intestines of outbred bulls. Adipose tissue around the heart and intestines is more variable in inbred and outbred animals – from the forestomach and kidneys. The weight of inbred bulls’ liver is less by 22.4%, kidneys – by 62.5%, heart – by 11.1%, and head – by 23.8% compared to outbred ones. The weight of their lungs is more by 10.5%. At the same time, inbred bulls tend to have brain weight gain of 12.5% and testicles – by 8.3%. Thus, inbreeding application in Ukrainian beef breeds with a small population size affects the growth of internal organs and the intensity of accumulation and distribution of interior fat. Due to more intensive accumulation of internal adipose tissue, inbred bulls have increased expenditure of forage energy for its formation. They are characterized by an increased yield of low-value raw fat, making them less efficient than outbred bulls for beef production.
Existing massagers are characterized by relatively high energy consumption during operation, the metal consumption of the structure, complexity of the drive mechanism. Therefore, the search for effective implementation schemes of mixing operations and uniform structure formation of viscous and elastic-plastic raw materials, in particular, minced meat, subject to increased contact interaction while minimizing the force on the products, is relevant to the conducted research. The purpose of this work is to substantiate the technological preparation modes of the given minced meat with the use of a developed vibrating massager, as well as to determine the kinematic parameters of the oscillation system and graphic-analytical analysis of their change. The experimental model of the vibrating massager with an eccentric drive mechanism, a measuring evaluation base of rheological characteristics of the minced ostrich meat, and kinematic parameters of the vibrating drive of the massager, in particular, amplitude-frequency and speed characteristics were developed to carry out the specified tasks. High technological results were obtained when using the forced eccentric drive of the massager, which is characterized by a minimum mass of the oscillation masses of the parts compared to traditional unbalanced vibrators, which allow reducing 2 - 2.5 times the energy consumption to drive the vibrating massager under study. The practical value of the conducted work includes the use of the eccentric forced vibrating exciter for obtaining the force control over the minced meat to be formed, which reduces the oscillation masses of the drive and minimizes the energy consumption for the process, accordingly; it has the simplest structure among the mechanical vibrators, significantly reduces the dynamic loads on the supporting units of the vibrator as well as provides a sufficiently high contact interaction for both the vibration impact and the processing intensity in general.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.