This paper shows the results of analysis of chemical composition, water binding capacity, pH and microstructure of maral meat, goat meat, lamb, and turkey meat. From the analysis, the high content of protein and ash is observed in turkey meat, fat prevails in lamb, and less amount in maral meat and goat meat. pH value lies between 5.7 (turkey white meat) and 6.4 (goat meat). Low value of water binding capacity is detected in turkey meat (58.2% in red meat, 59.2% in white meat) and high value-in maral meat 79.57%. The morphology and microstructure of meat have some Original Research Article

In this paper, a new technology for meatball production is presented. The ingredients in the formulation used are low value parts of poultry meat (neck and back part), rice, sea cabbage (Laminaria) and carrot. Three variants of meatball were prepared with different weight ratios of Laminaria: variant 1 -15%, variant 2 -10% and variant 3 -5%. The comparative quality and Okuskhanova et al.; ARRB, 13(3): 1-9, 2017; Article no.ARRB.33337 2 organoleptic indicators of meatballs are studied. As a result, when compared with the control meatballs, the developed meatballs have soft consistency, a pleasant flavor, better sensory characteristics and balanced composition. The highest level of protein was obtained in variant 2 (19.7%) while the lowest one was determined in the control sample (10.1%). Variant 2 meatball also showed an increased level of mineral elements -3.11%, compared with variant 1 (2.6%) and variant 3 (1.6%). The moisture content of the developed meatballs varied from 67.1% to 69.3% and these values are much higher than in the control sample (61.64%). Also, the developed meatballs show a higher content of fat compared with the control sample. Different proportions of Laminaria in meatball formulations caused significant changes in content of I, Mg, K and Na. The concentrations of these elements were reduced when the Laminaria weight ratio in meatballs was lowered. Using Laminaria demonstrated a positive effect to the food quality of meatball. Original Research Article

This paper aimed to study the fatty acid composition of turkey meat. Red and white turkey meat were sampled from the local markets of Semey city, republic of Kazakhstan. The proximate composition showed a significant difference in the fat content of red and white meat. The fatty acid composition of turkey meat was as follows: saturated fatty acids 50.67% in white and 52.64% in red meat; monounsaturated fatty acids 28.07% in white and 23.79% in red meat; polyunsaturated fatty acids 21.26% in white and 23.57% in red meat. Palmitic and pentadecanoic are the major saturated fatty acids, where the oleic and linoleic acids are in a large amount in monounsaturated and polyunsaturated fatty acids, respectively.

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In this work, selenium nanoparticles (Se NPs) stabilized with cocamidopropyl betaine were synthesized for the first time. It was observed that Se NPs synthesized in excess of selenic acid had a negative charge with ζ-potential of −21.86 mV, and in excess of cocamidopropyl betaine—a positive charge with ξ =  + 22.71 mV. The resulting Se NPs with positive and negative charges had a spherical shape with an average size of about 20–30 nm and 40–50 nm, respectively. According to the data of TEM, HAADF-TEM using EDS, IR spectroscopy and quantum chemical modeling, positively charged selenium nanoparticles have a cocamidopropylbetaine shell while the potential- forming layer of negatively charged selenium nanoparticles is formed by SeO32− ions. The influence of various ions on the sol stability of Se NPs showed that SO42− and PO43− ions had an effect on the positive Se NPs, and Ba2+ and Fe3+ ions had an effect on negative Se NPs, which corresponded with the Schulze-Hardy rule. The mechanism of coagulating action of various ions on positive and negative Se NPs was also presented. Also, influence of the active acidity of the medium on the stability of Se NPs solutions was investigated. Positive and negative sols of Se NPs had high levels of stability in the considered range of active acidity of the medium in the range of 1.21–11.98. Stability of synthesized Se NPs stability has been confirmed in real system (liquid soap). An experiment with the addition of Se NPs stabilized with cocamidopropyl betaine to liquid soap showed that the particles of dispersed phases retain their initial distributions, which revealed the stability of synthesized Se NPs.

Human papillomavirus (HPV) is a small and non-enveloped deoxyribonucleic acid (DNA) virus that infected mucosal cells. This viral genome is composed of early and late genes. Late (L) encodes the L1 and L2 proteins. The structural protein L1 is located outside the virion. It contributes to the viral attachment mechanism; hence it becomes the target for multi-strain vaccine design. This review aims to discuss the potency of conserved L1 HPV region and the innovation of multi-strain vaccines for prevention strategies of HPV infection. Bioinformatics methods in vaccine design applied for identification of conserved sequences from databases, epitopes map, antigenicity test, prediction of similarity, and autoimmune level. The multi-strain vaccine innovation initiated in this review has more benefits compared to previous vaccines based on the level of vaccine coverage via conserved regions, potential of immune cell epitopes, antigenic properties, and possibility of autoimmune when produced. Therefore, the multi-strain HPV vaccines are predicted to be more effective than previous vaccines, including bivalent or quadrivalent. In conclusion, the strategy for expanding the prevention of HPV infection could be carried out by developing a new multi-strain-based vaccine by using conserved regions in L1 capsid from all virus strains to increase the protection.

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