The Analysis of Domestic and International Policy of Food Fortification With Trace Elements and Salt Iodization

Kodentsova, V.M.; Vrzhesinskaya, O.A.; Risnik, D.V.

doi:10.19112/2413-6174-2015-16-4-3-20

Cited by 4 publications

(6 citation statements)

References 24 publications

(31 reference statements)

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“…It is necessary to note that released energy from EHI is selective to the places with increased strength of meat tissues, which ensures meat tenderization [21,22,23,24,25,26,27,28,29].…”

Section: Resultsmentioning

confidence: 99%

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The electrohydraulic method for meat tenderization and curing

Ermoshin

Романчиков²,

Nikolyuk³

2020

Teor. prakt. pererab. mâsa (Print)

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The paper examines the problem of meat raw material curing in production of whole-piece meat products. The intensification methods for the process of penetration and distribution of curing ingredients throughout a product are described. Design of the equipment for meat tenderization URM-1 and URMP-1 is proposed, which ensure electrohydraulic tenderization of the structure of whole-piece (1500–2000 g) and portioned (80–120 g) meat semi-finished products and accelerate a process of brine distribution, which will allow reducing product strength characteristics by 51–53 kg/cm, reducing raw material losses, increasing labor productivity by 8–11%, shortening the duration of the technological process and reducing energy expenditure upon heat treatment by 18–20%. As a result of the experimental investigations, it was established that an electrohydraulic impact (frequency of pulses v = 0.5–1.0 pulse/sec., number of pulses from 150 to 200) can be used for tenderization of muscle connective tissue and tendons both of chilled (core temperature of 0 °C to 4 °C) and subfrozen (–2 °C to 3 °C) meat.

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“…It is necessary to note that released energy from EHI is selective to the places with increased strength of meat tissues, which ensures meat tenderization [21,22,23,24,25,26,27,28,29].…”

Section: Resultsmentioning

confidence: 99%

“…The developed method realizes the effect of the electrohydraulic impact that ensure accelerated penetration and distribution of curing ingredients throughout a product due to loosening the structure of meat tissues [17,18,19,29,30,31,32,33,34].…”

Section: Resultsmentioning

confidence: 99%

The electrohydraulic method for meat tenderization and curing

Ermoshin

Романчиков²,

Nikolyuk³

2020

Teor. prakt. pererab. mâsa (Print)

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“…The term "functional nutrition" implies the foods which in case of systematical consuming, benefit human health, increase its resistance to diseases, and can improve many physiological processes in the body, thus allowing a person to maintain an active lifestyle for a long time. Positive nutrition food contains ingredients that provide them with functional properties: dietary fiber, oligosaccharides, amino acids, peptides, polyunsaturated fatty acids, vitamins, antioxidants, minerals, bifid bacteria, and others elements [22,23].…”

Section: Basic Concepts Of Nutrition Theoriesmentioning

confidence: 99%

Trophological approach in the development of nutrition theories

Dydykin

Zamula

Kuzlyakina

et al. 2022

Teor. prakt. pererab. mâsa (Print)

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This article presents a trophological approach to the development of nutrition. The evolution of human views on nutrition from antiquity to the present time, including issues of perfect nutrition, is considered. The main concepts of nutrition theories are formulated. The systematized reasoning is useful for new rationale for solutions of challenges related to optimization of nutrition. Within the scope of the development of nutrition theories, the problem of perfect food plays a special role. The article presents a modern vision of perfect nutrition. The designing of trophological nutrition algorithm is based on scientific approaches that both to justify the correct consumption of food products, and also define the most reasonable way of their production, storage, distribution and disposal of food waste. The implementation of the trophological approach in theories of nutrition is also reflected in the concept of the state policy of the Russian Federation in the field of healthy nutrition among the population. This topic is also relevant in light of the sharp increase of food allergies among the various groups of population, because people who suffer from food allergies must follow a special diet to prevent the risk of allergic reactions, which can be managed using a nutritional approach.

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“…Расчеты показывают, что если мужчина 45 лет интеллектуального труда употребит, например, порцию смеси «Общеукрепляющая» в количестве 10 г, то она обеспечит суточную потребность (нормы приведены выше) в животном белке на 16 %, гексозаминах -31,5 %, гликозидах -75 %, каротиноидах -45 %, нуклеиновых кислотах -220 %. Считается, что в функциональных продуктах питания содержание функциональных пищевых ингредиентов должно быть в количестве не менее 15 % от суточной потребности в расчете на одну порцию [22]. Разработанные нами смеси криоконцентратов морепродуктов могут быть рекомендованы для профилактического, лечебного, диетического и спортивного питания или выступать в качестве биокорректоров при производстве различных обогащенных пищевых продуктов.…”

Section: результаты и их обсуждениеunclassified

New Functional Formulations for Dry Seafood Concentrates and their Properties

Богданов

Симдянкин

Pankina

et al. 2020

Food Processing: Techniques and Technology

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Introduction. Nutrition has a significant impact on human health, performance, well-being, and lifespan. The research objective was to develop formulations for functional compositions of seafood cryoconcentrates. Study objects and methods. The study featured concentrates obtained by cryotechnology from carcasses of Pacific squid (Todarodes pacificus), muscular shell of cucumaria (Cucumaria japonica), scallop mantle (Mizuhopecten yessoensis), octopus skin (Octopus dofleini), milt of Pacific herring (Pacific herring), and Japanese kelp (Laminaria japonica), as well as their multicomponent mixes. The content of biologically active substances was determined by the spectrophotometric method. The safety and biological value were biotested on Tetrahymena pyriformis. Results and discussion. The dry seafood concentrates had a high content of protein, minerals, and biologically active components, i.e. hexosamines, triterpene glycosides, carotenoids, nucleic acids, etc. The seafood cryoconcentrate mixes were divided into fortifying, restoring, immunomodulating, and mineral. Their chemical composition varied greatly, depending on the functional aim of the mix. For instance, the protein content varied from 28.8 to 57.6%, lipids – from 3.1 to 6.9%, carbohydrates – from 15.0 to 35.9%, minerals – from 10.9 to 22.9%, and hexosamines – from 2.2 to 5.6%. The experiments made it possible to substantiate the composition of the dry mixes. The compilation principle was based on the chemical profile of the raw material, as well as on the choice of biologically active substances. All the dry seafood concentrates showed a high relative biological value. However, the values differed, depending on the type of raw material: from 65.5% for the scallop mantle sample to 86.3% for the octopus skin sample. The difference could be explained by the chemical composition of the cryopowders and their availability to ciliate enzymes. Conclusion. The research resulted in formulations and functional mixes of dry seafood concentrates obtained by cryotechnology. The dry seafood concentrates can be used both independently and as functional compositions. The developed mixes demonstrated rather high content of animal proteins, minerals, and biologically active substance, e.g. hexosamines, triterpene glycosides, carotenoids, nucleic acids, etc. Their functional compositions proved to have excellent sensory properties; they are biologically safe for human consumption and have a high relative biological value.

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The Analysis of Domestic and International Policy of Food Fortification With Trace Elements and Salt Iodization

Cited by 4 publications

References 24 publications

The electrohydraulic method for meat tenderization and curing

The electrohydraulic method for meat tenderization and curing

Trophological approach in the development of nutrition theories

New Functional Formulations for Dry Seafood Concentrates and their Properties

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