Functional-Technological Properties of Meat-and-Vegetable Emulsions With the Addition of Chitosan Derivatives

Abstract

This article provides data on the analysis of the properties of chitosan derivatives as a functional ingredient used in food technologies as a structure-forming agent, immunomodulator, enterosorbent of xantobiotics, anti-sclerotic and anti-arthritic factor, and as a regulator of the acidity of gastric juice. The expediency of the use of N-methylallyl-chitosan (chitosan derivative) as a substance that improves the functional-technological (moisture and fat-retaining power) and rheological properties of meat-and-vegetable emulsions is shown. The modes of micronising the emulsion depending on the chitosan derivative mass concentration, the speed of rotation of the knives of the microniser and the processing time were studied. Dependences on the change of moisture and fat-retaining power (MRP, FRP) and effective viscosity (η) on the above-mentioned parameters were investigated. The parameters of micronising were validated: the speed of rotation of the knives (υ) was 2500 rpm, the processing time (τ) was 60 s, υ was 3000 rpm, and τ was 50 s; also, the mass fraction of chitosan derivatives was 0.06%, which ensures the production of meat-and-vegetable emulsions of high quality.

Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages

“…Shestopalova et al . (2018) also reported that an increase in the amount of chitosan derivatives added during the preparation of meat and vegetable emulsions enhanced the water/fat‐retaining ability, which, in turn, increased the viscosity due to the formation of ionic and hydrogen bonds. Therefore, it could be surmised that the observed improvements in water and fat binding ability through the addition of CMs could positively contribute to the improvement of emulsion stability in meat emulsion.…”

Education challenges in developing digital competence and critical thinking skills in a post-information age / Desafíos educativos en el desarrollo de la competencia digital y el pensamiento crítico en la era de la posinformación

“…The main areas that educational institutions need to focus on are introduction of subject-oriented educational technologies, organization of training using massive open online courses, transition to active and project-based forms of learning, individualization of education and development and implementation of network educational programmes (Korableva et al, 2018;Kurbanova et al, 2018). Other important areas highlighted by some researchers are simulated teaching, integration of teachers' education in their activities and dual training programmes (Sapozhkov et al, 2016;Shestopalova et al, 2018).…”

“…Las principales áreas en las que los centros educativos deben centrar sus esfuerzos son: introducción de tecnologías educativas centradas en contenidos, organización de formación utilizando cursos abiertos masivos en línea, transición a formas de aprendizaje activas y basadas en proyectos, personalización de la educación y desarrollo e implementación de programas educativos en red (Korableva et al, 2018;Kurbanova et al, 2018). Otras áreas importantes destacadas por algunos investigadores son la educación simulada (simulaciones educativas), la integración de la formación del profesorado en sus actividades y los programas de educación dual (Sapozhkov et al, 2016;Shestopalova et al, 2018).…”