Introduction. The researched meat pastes for healthpreventive nutrition using mushroom raw materials and phytocomplex of sprouted grains of cereal crops. Materials and methods. The study of the fatty acid composition of the developed pates was carried out by chromatography of high resolution. To confirm the nutrients adequacy of the researched formulations of the "Mushroom" paste and the paste with the phyto-complex "CHOICE", studies were conducted digestibility in conditions in vitro of the Tetrahymena pyriformis ciliary infusoria in the Fuks-Rosenthal chamber. Clinical studies of the pastes with mushroom raw material were conducted with the participation of the elderly in the general-therapeutic department of the clinic. Results and discussion. The method of chromatography of high-level ability has established the group fatty acid composition of the pastes using mushroom raw materials and phytocomplex of germinated grains of cereal cultures and found that the content of monounsaturated acids in developed paste is about 35% and saturated-only 23% in all investigated samples. Analyzing the content of PUFAs, it is important to note their stable high content in all four recipes, regardless of the type of ingredients added. However, the formula with mushroom raw material has the highest total PUFAs content-41.92% and at the same time the highest content of essential linolenic acid-1.55%. The results digestibility in conditions in vitro indicate that Mushroom Paste has a higher relative biological value and a better digestibility than the control sample more on 3.5%, and the paste with the phyto-complex "CHOICE" more on 2.1%. According to the results of the research, the effectiveness and safety of the paste "Mushroom" has been determined and the possibility of eliminating vitamin B12 deficiency during use has been determined. Conclusions. The analysis of the research results testifies to the nutrients adequacy of the researched pates with the use of mushrooms raw materials and phytocomplex of sprouted grains of cereals for health and health-preventive nutrition.
Key words: ABSTRACT Pork fat Quercetin Onions peels extract Biochemical methodsQuercetin-containing plant material (onions peels), which is safe and affordable for further incorporation into products was pre-selected; the technology of obtaining quercetin-containing extracts was developed; the concentration of quercetin in them was determined. The conducted researches have proved the possibility of stabilizing the quality of fat through the inclusion of native quercetin-containing raw materials (onions peels extract).The objects of the study were pork fat, quercetin of the German company Merk, steamed water extract of husk onion. On the model samples, the accumulation of oxidative spoilage products (peroxide and acid numbers) during storage with the addition of onions peels extract and chemically pure quercetin of the German company Merk was determined. Compliance of the studied samples with the established norms was noted on the basis of biochemical studies. The duration of storage of smoked pork fat with antioxidant additives and without them was investigated. Samples of the acidity value with the addition of quercetin and quercetin-containing raw material (onions peels extract) only for 30 days had the limit value of this indicator (1.18 and 1.13 mg KOH/g, respectively), compared to control (1.55 mg KOH/g for 30 days).The study of the dynamics of the accumulation of products of oxidative damage of pork fat showed that in the control sample there was an intense accumulation of peroxides more than 3.2 times to the initial value. The inoculation for samples with the addition of quercetin and onions peels extract for 30 days was 10.1 and 9.8 mmol½O/kg respectively. Relevant research suggests that the addition of quercetin-containing native fat to the pork fat allows the storage period to be extended by 10 days, in comparison with the control sample.
Introduction. Histological examination of trunctated semifinished products including poultry meat and sprouted lentil flour was performed in order to determine ingredients of formula and their characteristics for further identification of these components. Materials and methods. In order to perform histological examination proper samples of trunctated semi-finished products were fixed in 10% neutral buffered formalin. Subsequently material was dehumidified in series of alcohol solutions with ascendent concentration 70, 80, 90, 96°, condensed in two portion of chloroforme and embedded in paraffin. Slices with thickness of from 5 to 15 m were prepared using sliding microtome; thereafter they were stained with hematoxylin and eosin. Light microscopy and microphotographing were performed using microscope. Results and discussion. During the soaking of lentils for germination, the initial humidity was 15%, and after 8 hours it reached a degree of soaking 35%, which affects the processes of growth and metabolism of the grain, formation of enzymes. To minimize the loss of nutrients during germination, control of the duration of germination and germination temperature is performed; on average it lasts from 72 to 88 hours at a temperature of 17±2 °С. A histological study of the investigated trunctated semifinished products showed polygonal and round muscular fibers with pronounced nuclei under sarcolemma, which corresponds to highquality meat raw material, it means that chilled meat is used. Adding to the products of sprouted lentil flour leads to an improvement in the degree of swelling of fibers and more active accumulation of particles of minced meat finely-grainular protein mass, which improves the conditions for the formation of products and their structure. Cells of lentil seedcoat are stained in pink color, forming dense translucent structures that are similar to cell lines with a noticeable violet colored cellulose shell. The mincemeat is even and homogeneous, the components are well mixed, resulting in loosening of the fibers. Conclusions. The method of obtaining flour of germinated lentils has been characterized and the components of truncated semi-finished products has been identified. Sprouted lentil flour look like purple lines of cells, cells of pepper and onion have brown colour.
Key words: ABSTRACT Quercetin Technology Sausages Microbiological safety Onion husksThe article analyzes the preselected quercetin-containing plant raw materials, which are safe and affordable for the technology of production of meat products, including sausages. The optimum concentration and method of preparation of the product under study was established. Peroxide and acid numbers were determined, microbiological studies of meat products with various additives during storage were conducted. The compliance of the test samples with the established standards has been proved. The dynamics of changes in the level of total insemination of the submitted samples of meat products during storage, as well as the effect of various additives on their microbiological safety, are revealed.
Метою роботи було дослідження антиоксидантів природного походження, які не поступаються за ефективністю синтетичним аналогам. Природні антиоксиданти на відміну від хімічно синтезованих не проявляють негативного побічного впливу на організм людини, поліпшуючи якісні характеристики продукту; мають низьку токсичність і позитивно впливають на фізіологічні процеси людського організму, підвищуючи його резистентність. Для поставленої мети попередньо було проведено підбір антиоксидантів природного походження; удосконалено технологію м’ясних продуктів; проведено ряд досліджень в середовищі in vivo. Як джерело речовин з антиокиснюючими характеристиками вибрано лушпиння цибулі, яке містить потужний антиосидант флаваноїд кверцетин. Робота була присвячена дослідженню впливу екстракту лушпиння цибулі в композиті з м’ясним продуктом на ряд фізіологічних і біохімічних параметрів в експериментальній моделі стану, наближеного до метаболічного синдрому, у тварин з генетично детермінованою артеріальної гіпертензією. Вивчали показники вмісту глюкози в крові та показники зміни температури і маси тіла щурів в процесі згодовування удосконаленим м’ясним продуктом. Вимірювання рівнів глюкози в артеріальній крові щурів показали двократне (на 59%, Р < 0,01) збільшення вмісту глюкози у спонтанногіпертензивних щурів. Додавання фруктози до питної води збільшило вміст глюкози всього на 5%. Годування щурів м’ясним продуктом із вмістом кверцетину не знизило рівень глюкози. Однак годування тварин, що утримувались на фруктозі, м’ясним продуктом з екстрактом лушпиння цибулі знизило рівень глюкози на 14%. Показники зміни маси і температури тіла білих щурів самців при вживанні м’ясного продукту з екстрактом лушпиння цибулі, кверцетином, порівняно з контрольними групами показали, що процент виживання склав 100%. Заміри маси і температури показали таке: в контрольній групі зі звичайним кормом щурі майже не набрали ваги, але температура наприкінці дослідження знизилась; найбільше маси набрали щурі, в раціон яких додаткового було включено м’ясний продукт з кверцетином. Температура залишилась в межах норми лише у групах, які з’їдали м’ясний продукт з екстрактом лушпиння цибулі чи кверцетину.
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