Raw meat is characterized by various natural cellular processes that lead to its chemical content alteration. The purpose of the present study is to evaluate autolysis induced histologic alterations in skeletal muscle tissue of cow elk. On this study the authors used skeletal muscle tissue of 2-year-old cow elk. The tissue was sampled from m. quadriceps femoris. The study results showed that in 48 hours post mortem linear striation in muscle tissues was expressed. But 72 hours post mortem the integrity of muscle fibers degraded and they became inconsistently stained. The obtained data showed that post mortem alterations were characterized by significant degradation and separation of muscle fibers and nuclei and nuclear structures lysis.
The article pays great attention to fish as a source of important nutrients, as a unique source of not only high-quality proteins, but also trace elements and omega-3 fatty acids with a long chain. The obtained data show the expediency of using amaranth flour and peanut protein in the composition of vegetable raw materials. As a result of the study, the mass fraction of fat was 15 % higher than in pike perch cutlets, in salmon cutlets. Amaranth seed flour and peanut protein are used as non-traditional vegetable raw materials. In addition, the protein composition and organoleptic parameters, functional properties of the finished product are improved.
This scientific article discusses the use of vegetable raw materials for enriching and expanding the range of meat products. Rosae fructus powder was selected as a vegetable raw material. In accordance with the regulatory and technical documentation, recipes of experimental samples of boiled sausages were compiled. Rosae fructus powder was introduced into the formulation of prototypes in the amount of 0,5 %, 1 %, 1,5 %, 2 %, 2,5 % from the mass of raw materials. Physico-chemical and organoleptic research of finished products were carried out, according to the results of which the optimal content of Rosae fructus powder (1.5 %) was selected for the development of a new meat product formulation. The developed product was characterized by a high content of carbohydrates, proteins, moisture and had a low level of fat mass fraction, which indicates a positive effect of the vegetable additive on the functional and consumer properties of finished products.
This article discusses a study on the nutrition specifics of older adults living in social service institutions in three major cities of the Republic of Kazakhstan: Nur-Sultan, Almaty, and Shymkent. The direction of the research meets the priorities of the World Health Organization to achieve goals on aging and health. The diets of older adults in the Republic of Kazakhstan were studied, food preferences were identified, and needs for basic nutrients were established. This article presents the results of sociological surveys of older adults who answered questions about nutrition, preferred foods, raw materials, and meat products. Based on the survey results, technologies of herodietic meat products aimed at enriching the diet with proteins were developed, along with practical recommendations for a balanced diet. This area of research is relevant due to the lack of products with a herodietic profile on the Kazakhstan market.
In the context of the problem of the organization of high-quality nutrition for consumers, the ways of its solution by expanding the range of products based on raw fish materials are considered. The necessity of creating combined semi-finished products with adequate substitution for plant components is justified, which allows increasing the amount of dietary fiber consumed and reducing the caloric content of the product, enriching minced fish with carbohydrates (polysaccharides and dietary fibers), amino acids, as well as macro- and microelements. Thus, a comparative analysis of the content of essential amino acids in the muscle tissue of fish in the inland waters of the Republic of Kazakhstan with some oceanic and marine fish showed that the content of amino acids such as leucine, lysine, threonine, phenylalanine is slightly higher. They are characterized by a high content of essential amino acids limiting the biological value, g/100 g of protein: lysine – 8.8-11.6; methionine – 2.1-3.1; tryptophan – 1.0-1.1. The data analysis shows that a higher pH value of fish meat corresponds to a higher elasticity value. The pH shift to the alkaline side of more than 7.5, although it promotes the release of myosin, reduces the elasticity of meat. In our study, we used minced fish from Carp, Pikeperch, Bream, and Pike. It was found that with the addition of 30% of the functional supplement of kelp, the moisture-retaining capacity of the fish semi-finished product was 48.6% and pH 6.67. With the addition of 30% of the functional pumpkin additive, the moisture-retaining capacity of the fish semi-finished product was 49.27% and pH 6.04. Developing semi-finished fish products with plant components makes it possible to obtain products of high biological value with a juicy consistency, which meets modern trends in healthy nutrition.
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.