Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat

Okuskhanova, Eleonora; Caporaso, Nicola; Yessimbekov, Zhanibek; Assenova, Bahytkul; Smolnikova, Farida; Rebezov, Мaksim; Shariati, Mohammad Ali; Khan, Muhammad Usman; Thiruvengadam, Muthu

doi:10.1080/01932691.2021.1950008

Cited by 9 publications

(5 citation statements)

References 32 publications

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“…The results of the pH determination also showed an increase in proportion to the content of tail fat, ground ginger root, and liquorice compared with the control. Oksukhanova obtained similar results and others [34]. When replacing beef tripe and melted horse fat with part of the raw materials in the deer meat paste, an increase in WBC and pH values was observed in the experimental samples.…”

Section: Studying Ph Water-binding Capacity and Energy Value Of Patésupporting

confidence: 83%

Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

Kenenbay

Chomanov

Tultabayeva

et al. 2022

Potr. S. J. F. Sci.

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In the present study, incorporation of sheep tail fat, beef heart, kidneys, and herbal ingredients (grounded licorice and ginger root, pumpkin, carrots, and onions) into liver pate formulations was investigated. Four types of liver pate were prepared: control sample containing only liver and butter; experimental sample S1 - pate with sheep tail fat (5%), ground dried licorice root (1%) and ginger (2%); experimental sample S2 - pate with sheep tail fat (8%), ground dried licorice root (2%) and ginger (3%); experimental sample S3 - pate with sheep tail fat (10%), ground dried licorice root (3%) and ginger (4%). Inclusion of the above-mentioned ingredients in the pate recipe did not cause significant changes in the mass fraction of table salt and protein (P > 0.05) and, conversely, significantly increased the moisture content, carbohydrates, fat and be-ta-carotene in the test sample (P < 0.05). In the experimental samples, the number of amino acids decreased with the exception of arginine. Among the experimental samples, the highest content of amino acids (18 g / 100 g) and essential amino acids (8.89 g/ 100 g) was detected in S1. The results of determining the fatty acid composition showed significant changes in the composition of experimental samples com-pared with the control. The total content of saturated acids in the experimental samples decreased while the content of polyunsaturated and monounsaturated fatty acids increased (P ˂ 0.05). Textural characteristics, such as hardness, cohesiveness and adhe-siveness in the test sample have changed significantly (P < 0.05). However, the elasticity (springiness) and stickiness of the paste mass were almost the same for the control and experi-mental samples. The introduction of the above-mentioned ingredients in the experimental sam-ples increased the pH and water-binding capacity) values, which suggests an increase in juici-ness. The conducted studies have confirmed the prospects for improving the chemical compo-sition without deterioration of the consistency and structure of the finished product.

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Section: Studying Ph Water-binding Capacity and Energy Value Of Patésupporting

confidence: 83%

Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

Kenenbay

Chomanov

Tultabayeva

et al. 2022

Potr. S. J. F. Sci.

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“…More types of TFA were found in the meat of other animals: mutton (trans-9-C14: 1; trans-9-C16: 1; trans-9-C18: 1; trans-11 C18: 1; trans-9-trans-12 -C18: 2), beef (trans-9-C16: 1; trans-9 C18: 1; trans-11-C18: 1; trans-9-trans-12-C18: 2), pork (trans-9 C16: 1). The optimal ratio of omega-6 and omega-3 (ω-6: ω-3) is in the range of 5-10, and for medical nutrition, in the range of 1-5 [23], [24]. The most optimal among the studied samples in terms of the ratio ω-6: ω-3 fatty acids was mutton (1.83-2.35) and horse meat of stall content (1.76-6.53).…”

Section: Resultsmentioning

confidence: 99%

Determination of the fatty acid composition and fatty acids trans-isomers in the horse, stall horse, mutton, beef and pork meat

Igenbayev

Amirkhanov

Ospankulova

et al. 2022

Potr. S. J. F. Sci.

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In this study, we have focussed on the fatty acid composition of the meat of various animals raised in the Republic of Kazakhstan. We have analyzed pasture horse meat, stall horse meat, lamb, beef, and pork meat. Samples from four carcass muscles (back, hip, rib, and neck) were tested. Comparative analysis of the content of trans isomers of fatty acids (TFA) was performed. The analysis of the obtained samples showed that the TFA content is significantly (p <0.05) different in different parts of the carcasses of all animals. Their highest content was observed in the mutton sample, which reached 79.56-82.04%. The beef was next after mutton (6.20-9.64%). Less than in mutton and beef, but more than in pork and TFAs were contained in stall horse meat (2.75-5.52%). Of the two types of horse meat, there was less TFA in horse meat of pasture content (1.85-3.46%). Compared to all studied samples, the lowest level of trans fatty acids was in pork (0.91-1.39%). In horse meat of both types, TFAs were present in trans-9-C16: 1. More types of TFA were found in the meat of other animals: in mutton (trans-9-C14: 1; trans-9-C16: 1; trans-9-C18: 1; trans-11 C18: 1; trans-9-trans- 12-C18: 2), in beef (trans-9-C16: 1; trans-9-C18: 1; trans-11-C18: 1; trans-9-trans-12-C18: 2), in pork (trans-9-C16: 1). In addition to TFA, an analysis was made of the ratio of omega-6 and omega-3 (ω-6: ω-3). Considering that the lower the ratio of ω-6: ω-3 in fat, the healthier it is for the human body, the most optimal among the studied samples in terms of the ratio of ω-6: ω-3 fatty acids was mutton (1.83-2.35) and horse meat of stall keeping (1.76-6.53). The most unfavourable ratios were in the pork samples (17.46-35.69). The ratio ω-6: ω-3 in other animals was within the following limits: beef (5.35-9.13), horse meat of pasture content (7.08-10.50).

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“…The formation of the market of agricultural products, raw materials and food, the development of innovative food products with specified characteristics, is a priority task of food security of the state, within the framework of autonomy and independence from external sources of food [11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Assessment of business activity and ways to increase it, on the example of an agro-industrial complex enterprise

Bobkova

Kuchumov

Terentyev

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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One of the most important factors in the formation of an effectively functioning market of agricultural products is the business activity of market players. High competition in the market of agricultural products forces producers to clearly formulate their tasks and the necessary resources for their implementation. The article gives an assessment of the business activity of the agro-industrial complex enterprise. It is established that insufficient effective use of fixed and working capital, as well as insufficient effective personnel management. It is possible to recognize the business activity of an agro-industrial complex enterprise and profitability as satisfactory but having a negative trend. To increase the business activity of the enterprise in question, calculations of profitability and business activity indicators were performed. Based on the analysis of business activity and profitability, the company’s management has been given appropriate recommendations to improve the efficiency of management.

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Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat

Cited by 9 publications

References 32 publications

Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

Determination of the fatty acid composition and fatty acids trans-isomers in the horse, stall horse, mutton, beef and pork meat

Assessment of business activity and ways to increase it, on the example of an agro-industrial complex enterprise

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