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Rambler's Top100

Food processing Industry №3/2016

The Results of the Work of the Enterprises of Food and Processing Industry of Russia for January-December 2015

International Competition "Best Product 2016"

HIGH QUALITY INGREDIENTS - THE BASIS OF FOOD SAFETY

Voskonyan O.S., Nikitin I.A., Guseva D.A.Development and Research of Fat Base Emulsion Products of Functional Purpose with the Power of Traditional and Non-Traditional Ingredients

P. 10-15 Key words
acid number; family of polyunsaturated fatty acids w-6 and w-3; vegetable oils; tocopherols; phospholipids; chromaticity

Abstract
Developed and researched by fat emulsion basics food functional applications with the use of traditional and non-traditional vegetable oils. One of the most important areas when developing emulsion of fat products is the ability to develop their functional properties through the use of traditional and non-traditional ingredients. To enrich the composition of emulsion-acidic food products of functional purpose 9 mixtures were developed from traditional and non-traditional refined vegetable oils. Physicochemical properties, fatty acid composition of individual oils and derived mixtures as well as the content of unsaponifiable matter including tocopherols. When developing recipes emulsion of fat foods as fatty bases used by traditional and non-traditional vegetable oils with different fatty-acid composition. As a fat basis vegetable oils, such as sunflower, soybean, flax, pumpkin, Sea buckthorn, walnut, apricot, canola, tomato, oat, Plum, Sesame, lupinovoe, mustard, olive, cherry, chestnut, Briar-Rose and others. To determine the effect of temperature and duration of storage on quality indicators of mixtures of oils, while maintaining the maximum biological activity, investigated the changes of peroxide number mix oils within 6 months at temperatures of 10° c and 20° c in comparison with the control model of refined sunflower oil. Analysis of the data showed that for all the mixtures of oils characterized by a slight increase of peroxide number in storage for three months. However, after 6 months storage maximum value peroxide number equal to 1?/?2 of 6.0 mmol?/?kg for no. 6. The results show that the quality of the mixture is higher than the quality of sunflower oil, and therefore it is advisable to use them to fat phase mixture of oils into formulations emulsion products of functional purpose. Composition of vegetable oils mix No. 6?rapeseed, sunflower, tomato, oat and plum.

References
Authors
Voskanyan Olga Stanislavovna, Doctor of Technical Science, Professor,
Nikitin Igor Alexeevich, Candidate of Technical Science,
Guseva Darya Alexandrovna, Candidate of Technical Science
Moscow State University of Technologies and Management named after K.G. Razumovsky,
109004, 73, Zemlyanoy Val St., Moscow, d.Kopninorgmarl.com



Masalova V.V., Oboturova N.P.Prospects for the Use of Gluten-Free Vegetable Raw Materials in Producing Products for the Dietary and Preventive Nutrition

P. 16-20 Key words
dietary prophylactic nutrition; celiac disease; gluten-free raw materials; gluten-free dough; functional and technological properties

Abstract
Currently development and production corrected food in our country became very actual because of increase of noninfectiousdiseases (in particular allergic reactions to certain food ingredients). Gluten-free vegetation cultures are the basic stuff for the production of dietary prophylactic products for compensation of essential nutrients in the diet of people with celiac disease. The article is devoted to the choice of gluten-free cereal stuffconsidering mineral and vitamins and of amino acid compositionwith experimental research of functional and technological properties of rice, amaranth, chick-pea flour and flax in different modes of heating. The purpose of the article is to explore the change indicatorsswelling, fat-absorption, water-absorbent and water-holding capacity selected types of gluten-freeflour during heating to 55 °C, 65 and 75 °C. The experiment was carried out in laboratories of the department "Technology of meat and canning" of North - Caucasian Federal University. It was found that selected types of flour and starch meet the requirements established by the relevant regulatory and technical documentation on the basic quality and safety. As a result of heating to a temperature 65 °C were marked maximum indicators swelling, fat- absorption, water-absorbent and water-holding capacity in all kinds of researched varieties of flour. The authors recommend selected varieties of flour, previously subjected to the temperatures heating, in technology of frozen semi-finished products in the dough.

References
Authors
Masalova Valeriya Valeryevna,
Oboturova Natalya Pavlovna, Candidate of Technical Science, Docent,
North-Caucasian Federal University,
9, Marshala Zhukova St., Stavropol, 355000, This email address is being protected from spambots. You need JavaScript enabled to view it.



Solpro Specialized Margarines and Fats for Pastry, their Workability and Functionality

Ustinova A.V., Derevitskaya O.U., Dydykin A.S., Aslanova M.A., Zokhrabyan P.R.Specialized Meat-Based Products for Nutritional Support

P. 24-26 Key words
meat-based enteral nutrition, nutritional value, vitamin and mineral composition

Abstract
Enteral nutrition has been widely used in hospitals as a means of the nutritional support and therapy of different diseases. In our country and abroad, quite a broad range of products for enteral nutrition and food modules based on dairy and plant proteins has been developed and produced. The recipes and technology of meat-based products for enteral nutrition have been designed, which are intended for people in post-operative period as well as in the conditions associated with appetite loss, mandibulofacial injuries, craniocerebral injury, burning injury, chewing and swallowing impairments. Meat raw material from healthy animals (beef, pork, mutton) raised without use of growth promoters, hormone preparations and feed antibiotics is used in production. The fatty component is presented by a combination of fat from meat raw material containing mainly saturated fatty acids, and a mixture of rape and soybean oil, which provides high level of monounsaturated and polyunsaturated fatty acids. The carbohydrate component is presented by maltodextrin and sucrose, which are easily digested and absorbed. The investigation of quality and safety of the developed product was carried out. The developed product presents a sterilized mixture in form of a liquid homogeneous mass intended for meeting the daily requirements of an organism in nutrients, does not contain lactose and gluten, is capable of providing effective correction of energy and plastic requirements of an organism upon impairment of nutritional status. The mixture contains all necessary macro- and micronutrients, vitamins according to the daily requirements of an organism. The product is ready for consumption and can be used as a main or additional source of nutrition during the necessary period of nutritional support of patients.

References
Authors
Ustinova Alexandra Vasilyevna, Doctor of Technical Science, Professor,
Derevitskaya Olga Konstantinovna, Candidate of Technical Science,
Dydykin Andrey Sergeevich, Candidate of Technical Science,
Aslanova Marietta Arutyunovna, Candidate of Technical Science
Gorbatov's All-Russian Research Institute of Meat Industry,
26, Nalalikhina St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.
Zokhrabyan P.R.
JSC "Farmconsalt"



Presentation of a New Food Additive

Foreign Dairy Products Manufacturers Choose Russian Leavens

INNOVATIVE TECHNOLOGIES IN FOOD PRODUCTION

Tabakaeva O.V., Tabakaev A.V., Lysenko T.E. Development of Technology for Modifying Products of Brown Algae Costaria costata in the Far East

P. 30-33 Key words
acid hydrolysis, hydrothermal extraction, brown alga of Costaria costata, biologically active agents

Abstract
In the Far East in the marine environment of an alga are widespread everywhere. They have huge value in economic activity of the region, however the available opportunities of practical use of seaweed aren't exhausted yet. Brown seaweed are perspective food raw materials not only for traditional use as a part of a diet, but also as sources of unique biologically active agents of sea genesis. Research and development of receiving products of modification of a brown alga of the Far East region of Costaria costata with use of acid hydrolysis by food lemon acid and hydrothermal extraction taking into account their further use in technology of food products was the purpose of work. Acid hydrolysis was carried out at temperatures of 25 - 55 °C. Dependence of the content of carbohydrates in a hydrolyzate from significantly important factors is investigated: concentration of lemon acid, duration and temperature. It is established that the content of carbohydrates in a hydrolyzate depends on all studied factors. Direct correlation - increase in concentration of acid is observed, durations and temperatures of process leads to increase of the content of carbohydrates, but extent of accumulation differs taking into account action of each factor. At initial stages of hydrolysis up to 3 hours the gain of the content of carbohydrates is maximum, within the next two hours it is significantly slowed down and it can be considered insignificant. The maximum extraction of carbohydrates in hydrolyzates from a brown alga of Costaria costata was noted in 3 hours of hydrolysis at concentration of acid of 5?%. The hydrolyzate received under existing conditions was chosen for further researches. Hydrothermal extracts from a brown alga of Costaria costata were received in the neutral and subacidic environment. It is proved that in the hydrothermal extract received in the subacidic environment the increase in dry and nitrogen-containing substances, carbohydrates, ashes in comparison with the hydrothermal extract received in the neutral environment is observed. So, excess makes: solids - 9,7?%, nitrogen-containing substances - by 3 times, carbohydrates - 13,6?%, ashes - 10,5?%. The main components of hydrothermal extracts are carbohydrates and mineral substances. With results of studying of a chemical composition of an acid hydrolyzate and hydrothermal extract from a brown alga of Costaria costata it is confirmed that by acid hydrolysis and hydrothermal extraction the modifications containing mix of biologically active low-molecular connections of sea genesis - alginic acid, a mannitol, ôóêîèäàí are received. The acid hydrolyzate is characterized by higher content of all studied biologically active agents in comparison with hydrothermal extract.

References
Authors
Tabakaeva Oksana Vatslavovna, Doctor of Technical Science, Professor,
Tabakaev Anton Vadimovich,
Lukoshko Valentina Georgievna
Far Eastern Federal University,
8, Sukhanova St., Vladivostok, 690091, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. ,



Makeeva I.A., Pryanichnikova N.S., Bogatyryov A.N.Scientific Approaches to the Choice of Unconventional Ingredients to Create Functional Products of Animal Origin, Including Organic

P. 34-37 Key words
functional product; non-traditional ingredients; dairy product; meat products; raw materials; methodical approach; organic product

Abstract
In article results of researches of the russian market of non-traditional ingredients for meat and dairy industry through a comprehensive study of patent and scientific technical, economic information. The work aimed at finding new, high quality and competitive ingredients for the production dairy and meat products of functional purpose. Has been determined that wide application in the production of meat products of vegetal and animal protein is associated primarily with the need to reduce the cost of them. A similar situation is observed in the production of dairy products in which milk fat replacement by vegetal fats. Revealed that such a tendency leads to a significant reduction of consumer properties of meat and dairy products. Non-traditional ingredients, which are the object of research was considered from the point of view of using them as an enriches, not changing the properties of food products. Particular attention is paid to developing the market for organic animal products, as a qualitatively different direction, guaranteeing the consumer a higher quality and safety of food consumed, promoting and supporting the improvement of organic agricultural systems in the country and protecting the environment at local and global levels. When choosing a non-traditional ingredients, enriching the authors propose a methodical approach, tested in the dairy industry, including organic milk products. The basis for the development of the methodology of the selection of ingredients was based on the concept, including the use of integrated patent research, selection of the best equipment and modern technology. At the same time it is very important to point out that you need to minimize the appliance the food supplements and optimize the variety of receipts, while this process it is vital important to created new titles implied in new products and designing of trademarks. The authors suggest a complex of basic elements of methodological framework of food products with non-traditional functional ingredients in technology of products from animal raw materials. The works are generally aimed at the implementation of the agrarian policy of the state in terms of the development of high-quality and biologically valuable food products available to all segments of the population and to ensure the internal market. The prospect and feasibility of selected activities based on the developed marketing strategy.

References
Authors
Makeeva Irina Andreevna, Doctor of Technical Science,
Pryanichnikova Nataliya Sergeevna, Candidate of Technical Science,
All-Russian Scientific Research Institute of the Dairy Industry,
35, bldg. 7, Lyusinovskaya St., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bogatyryov Andrey Nikolaevich, Doctor of Technical Science, Professor,
Gorbatov's All-Russian Research Institute of Meat Industry,
26, Nalalikhina St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.



Safarov Zh.E.Technological Scheme for Jerusalem Artichoke Tubers and Hips Processing Using Vacuum Infrared Dryers

P. 38-40 Key words
vacuum; infrared; Jerusalem Artichoke tubers; processing; hips fruit; technology

Abstract
The article describes the development of the technological scheme of processing of the tubers of Jerusalem artichoke and rose hips The developed technological line for processing dried jerusalem artichoke and wild rose powder is different from the existing lines for the production of dried Jerusalem artichoke presence of infrared vacuum unit and other equipment to obtain a powder of the dried Jerusalem artichoke. For this production line received production schedules for the production of powder of Jerusalem artichoke tuber varieties "Mujiza". Thereupon there the need to find the most promising plants that have a high potential for the synthesis of biologically active substances. Particular emphasis is placed on the use of local wild plants, among which is a promising drug industrial raw materials. Significant reserves of useful plants with a high content of biologically active substances is the flora of Uzbekistan. In the modern food and pharmaceutical industries rose hips have been widely used. The scheme we have developed technological line processing rose hips. The production line of complex processing rose hips maximizes the retention of biologically active substances in the final product. For this technology a commercial line of technological regulations on the production of the powder and the seeds of rose hips. Also, this technology is energy- and resource-saving. Thus, in the production line for the processing of the tubers of jerusalem artichoke and rose hips is a key element of the drying process, so our main focus is on the development of industrial units for dehydration of the materials.

References
Authors
Safarov Zhasur Esirgapovich, Candidate of Technical Science,
Tashkent State Technical University,
2, Universitetskaya St., Tashkent, Uzbekistan, 100095, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kamerbaev A.Yu., Sviderskaya D.E., Abramenko A.P.Development of Technology for Protein Hydrolyzate of Chickpeas

P. 41-43 Key words
vegetable protein; legume crop; chick-pea; bioavailability; protein deficiency

Abstract
The composition of human nutrition includes a variety of products of animal and plant origin which are a source of protein. Thus, it is common knowledge meat proteins, egg, milk and dairy products. These are the animal proteins or complete proteins which are considered as the most useful for human organism. Legumes, vegetables, potatoes and other plant products also contain proteins that are important in human nutrition. In the work the authors issued a question of protein hydrolyzate production from a legume. This is a chick-pea which has a high bioavailability. It is used to produce a wide range of dairy and meat food of functional meaning intended for a wide range of consumers with protein deficiency. The developed technology allows producing a protein hydrolyzate from chick-pea, using sparing processing conditions with humidity of 70-75?% approximated to humidity of meat for supplementation to meat products, and with humidity of cheese for using to produce milk-cheese plant curds. The proposed protein hydrolyzate of chick-pea is characterized by balanced amino acid composition, enriched with vitamins and minerals.

References
Authors
Kamerbaev Askar Yusupovich, Doctor of Technical Science, Professor,
Sviderskaya Diana Sergeevna, Candidate of Technical Science, Docent,
Abramenko Alexandr Pavlovich, Master of Social Sciences,
Innovative University of Eurasia,
102/4, Maxima Gorkogo St., Pavlodar, Kazakhstan, 140003, This email address is being protected from spambots. You need JavaScript enabled to view it.



Bogatyryov A.N., Stepanova N.Y.Technological Evaluation of Different Varieties of Honeysuckle for Freezing and Drying

P. 44-47 Key words
Honeysuckle; the study of varieties; freezing; drying; chemical composition

Abstract
Honeysuckle berries are a real vitamin cocktail. In the heat treatment process of honeysuckle is lost most of the nutrients. In St. Petersburg state agrarian University carried out studies on the suitability of varieties of blue honeysuckle: Tomicka, Barbalet, Vlad, Flirty, Laura, Manarola, Masha, Renata for freezing and drying. In the experiment used 2 options for processing: freeze fresh berries of honeysuckle in dry and drying fresh berries of honeysuckle in the infrared dryer. Tasting frozen berries showed that the most delicious, aromatic and lovely were the berry varieties Barbalata - 4,97 points, Linarolo - 4.76 points and Laura - 4.72 score. The highest content of sugars was in the frozen berries varieties Renata 13.9?% and Flirty - 9.8?% and Masha and 9.1?%. Most ascorbic acid was contained in frozen berries varieties of Barbalata, Laura and Flirty - 40,4 mg?/?100g. The richest composition on the chemical indices of frozen berries had cultivars: Barbalet, Flirty, Renata, Maria. Frozen honeysuckle berries almost fully preserved the quantity of solids, sugars, acidity berries, frozen berries honeysuckle retained from 93?% to 100?% of ascorbic acid (% of fresh berries). Organoleptic evaluation of dried berries of honeysuckle have identified the best varieties: Flirty - 4,74 points, Laura - 4.72 score and Barbalata - 4,68 points. The greatest amount of sugars observed in dried berries varieties of Barbalata - 38?%, Coquette - 38,6?%, Manarola was 40.2?%. Drying ascorbic acid badly destroyed, but the dried berries of honeysuckle is enough - 88 - 136 mg?/?100g. Chemical indicators of dried berries over a rich composition had a grades: Barbalet, Vlad, Flirty. Loss of sugars during drying amounted to 33 - 45?% loss of ascorbic acid from 33?% to 45?% depending on the variety. The calculations of economic efficiency of production of frozen and dried honeysuckle showed that their production is quite profitable - the profitability level of net income is to 124.2?% and 23?% respectively.

References
Authors
Bogatyryov Andrey Nikolaevich, Doctor of Technical Science, Academician, Professor,
Russian Academy of Science,
14, Leninsky Prospekt, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it.
Stepanova Natalya Yuryevna, Candidate of Agricultural Science, Docent
St. Petersburg State Agrarian University,
2, Peterburgskoye Shosse, St. Petersburg, 196600, This email address is being protected from spambots. You need JavaScript enabled to view it.



Vaynerman E.S., Zolotin A.Yu., Golubeva L.N., Shakhaylo N.A.Cedar Nut - a Real Alternative to Import

P. 48-51 Key words
Cedar nuts; macro fractionation; extract; seed meal; cholecystokinin

Abstract
The pine nut high nutritional value and bioefficiency make it an extremely attractive object in terms of food import substitution. It can also be useful to expand the range of food products, where it can be used in its natural form and processed. Great interest attaches to the pine nut raw material macro- fractionation by water extraction of crushed kernels, followed by filtration and isolation of liquid mixture (extract) and solid (seed meal) fractions. During the extraction of nutrients from pine nut kernels the dry matter, macro and micro-nutrients are distributed between the extract and meals in a certain proportion. According to the results of experiments crushed kernels of cedar nuts undergo water extraction at a temperature of 61 º C for 30 minutes the dry solids percentages by weight vary from 9.07 to 13.01; in the seed meal - from 35.6 to 48.4. At a ratio nut - water 1?/?6 we obtained the following data: fat - 6.1?% by weight. (extract); 27.0?% by weight. (seed meal); protein - 1.71?% by weight. (extract); 8.58 wt. (seed meal). Vitamins and minerals are distributed between the extract and meals in approximately equal amounts. The high nutritional value of the extract and the seed meal allows us to consider them as a perspective ingredient for food products. It was found by experiment that the extract of pine nut fat fraction contains 20.01?% of linolenic acid by weight. - cis-isomer of octadecatrienoic acid (C18: 3, cis - 5,9, 12). Given the properties of linoleic acid, which has a regulatingeffect on hunger and satiety feelings, processed pine nuts can be considered as functional ingredients, able to create a favorable effect when they are used by people with overweight and prone to the fullness.

References
Authors
Vaynerman Efim Semyonovich, Doctor of Chemical Science,
Zolotin Alexandr Yuryevich, Candidate of Technical Science,
Golubeva Lyubov Nikolaevna, Candidate of Medical Science,
Shakhaylo Nataliya Anatolyevna,
Research Institute of Baby Nutrition,
48, Moskovskaya St., Istra, Moscow Region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.



PRODUCTION QUALITY CONTROL

Sidorenko O.D., Pastukh O.N.Features of Lactic Acid Bacteria of Fermented Milk Products Adaptation Potential

P. 52-53 Key words
antibiotic activity; pigmentation; adhesion; yeast strains of lactobacilli

Abstract
As a result of studying the local properties of the leaven (Tambov region) to obtain the fermented milk products obtained strains of Lactococcus and yeast, which joined the collection of high activity strains. As a result of a scientific experiment was set pigmentarias Lactococcus. During the milk fermentation by natural yeast on the surface was detected weakly pigment cream shades, there was a further increase in or thickening of the pigment due to the growth of bacteria on the surface of the clot and labeling of new cells. In this case we observed the formation of a peculiar film with bactericidal action. When microscopy detected yeast cells and lactic acid bacilli, the microbes Attach to the surface is considered as a multistep process of physical and chemical interactions, including electrostatic. While the raw substrate (milk) is already covered with a layer of polymers such as proteins or polysaccharides. In the course of the experiment, pure culture of Streptococcus lactis and the yeast of black pigment, characteristic feature of which is the insolubility in water. Strains of Lactococcus and yeasts are resistance to some antibiotics that inhibits cell wall synthesis. The emergence of resistant strains of micro-organisms in the sourdough and fermented dairy product is not accidental. With the increase of film thickness it occur to some extent heterogeneity of substrate concentration and in General terms the development of microorganisms. In the layers located below the worse microorganisms are supplied with substrate, which leads to structural instability of the bunch. Therefore, it is reflected only on the metabolic activity of microbes in the upper and lower layers of the biofilm, but also on the type of metabolism. The lower layers of the clot, unlike the surface, are white. In this case, the process of synthesis of the pigment may serve as a marker for determining the start of active metabolism of microorganisms. There is a certain rule of formation of physiological groups of organisms in a habitat. The obtained data can be used to obtain a biopreservative and the creation of new advanced treatment-and-prophylactic fermented milk products.

References
Authors
Sidorenko Oleg Dmitrievich, Doctor of Agricultural Science, Professor,
Pastukh Olga Nikolaevna, Candidate of Agricultural Science,
Russian Timiryazev State Agrarian University,
49, Timiryazevskaya St., Moscow, 127550, This email address is being protected from spambots. You need JavaScript enabled to view it.



Abramova I.M., Medrish M.E., Gavrilova D.A., Pavlenko S.V., Polyakov V.A.Ion Chromatography Role in Controlling the Quality of Alcoholic Beverages

P. 54-57 Key words
ion chromatography; spirits; technological water; anions; cations; silicates; carbohydrates; sweeteners

Abstract
Quality of alcoholic beverages depends not only on the composition of ethanol, but also on the composition used for its preparation process water. Implementation of measures to improve the quality of testing of alcohol and raw materials for its production involves the application and introduction of modern instrumental methods. Application of ion chromatography method allows to carry out monitoring of the ion composition of the water, vodka and other alcoholic beverages, allows to identify and eliminate the causes of the decline in the quality of finished products, to identify beverages for compliance with recipes of beverages preparation. Identifying reasons for the appearance opacities and precipitation is one of the most important and actual problems of in the control of alcoholic beverages during prolonged storage. HPLC ion chromatography with conductivity detection with high accuracy allows to determine anions (fluorides, chlorides, nitrites, nitrates, phosphates, sulphates) and cations (sodium, ammonium, potassium, calcium, magnesium, strontium, barium) in water, vodka, and other alcoholic beverages. During long-term storage of empty glass containers under the influence of atmospheric moisture, a chemical corrosion of the inner surface of the glass occurs. During bottling and storage of bottled beverages may be formed precipitate of insoluble salts of silicic acid. To determine the content of silicates in the vodka used ion chromatography method with conductometric detection. For quality control of spirits requires quantitative analysis of carbohydrates. Also, currently in the recipes of beverages often apply various sweeteners, thus expanding the range of vodka with reduced calorie and enhance the organoleptic quality of vodka. Using ion chromatography with pulse amperometric detection allows for highly sensitive analysis of carbohydrates (sucrose, glucose, fructose, galactose, maltose), and sweeteners such as sorbitol, stevioside, sucralose. The analysis results of beverages on the above spectrum components are qualitative and quantitative picture of the ingredients and can be used to identify it.

References
Authors
Abramova Irina Mikhaylovna, Doctor of Technical Science,
Medrish Marina Eduardovna, Candidate of Technical Science,
Gavrilova Darya Alexeevna,
Pavlenko Svetlana Vladimirovna,
Polyakov Viktor Antonovich, Academician of RAS,
All-Russian Research Institute of Food Biotechnology,
4B, Samokatnaya St., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Demin I., Shalk G. Quality and Safety of Products for Long-Term Success in the Market

Tunieva E.K., Ivankin A.N.Influence of Pigments on Chrome Volatiles Change the Composition of Fatty Acids in the Process of Lard Salting

P. 60-61 Key words
heme pigments; fatty acid composition; volatiles; oxidation; salt

Abstract
The mechanism of table salt effect on oxidative changes in fats leaves many questions unanswered up to now. The authors of this article have studied the influence of the doses of 1.0, 2.0, 3.5, 5.0?% of sodium chloride on changes in the fatty acid composition of volatiles in back fat depending on the presence of hemepigments. Analysis of the volatile component composition was carried out by chromatography-mass spectrometry method. The fatty acid composition was detected using flame ionization detector by gas chromatography. Analysis of the volatile component composition allowed studying the dynamics of the oxidative processes under the influence of different technological factors - curing, thermal treatment and the presence of heme. It was established that addition of sodium chloride in an amount of 2.0?% in the absence of hemoglobin solution reduced the speed of developing volatile products of oxidation. An increase in the table salt concentration up to 5.0?% led to a significant increase in the quantity of products of fat oxidative spoilage with a simultaneous decrease in the proportion of carboxylic acids as a result of their oxidation. Incorporation of hemoglobin solution led to changes in the character of the table salt effect on fatty acid composition and the proportion of oxidative products in the composition of the volatiles that were identified in back fat after thermal treatment. It was shown that the presence of the heme pigments initiated the oxidative changes in lipids in the process of curing even upon condition of adding the small dosages (2.0?%) of table salt, which was expressed in an increase in the quantity of the volatile products of secondary oxidation and reduction of the quantity of polyunsaturated fatty acids. The obtained results indicate the indirect pro-oxidative effect of sodium chloride. The pro- and antioxidative effects of table salt were established experimentally, which depended on its concentration, use of thermal treatment and the presence of heme pigments.

References
Authors
Tunieva Elena Karlenovna, Candidate of Technical Science,
Ivankin Andrey Nikolaevich, Doctor of Chemical Science, Professor,
Gorbatov's All-Russian Research Institute of Meat Industry,
26, Nalalikhina St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.



CONGRATULATIONS ON THE ANNIVERSARY!

NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.

NEWS FROM ÑOMPANIES.

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.

EVENTS AND FACTS


Burdun N.I. To accelerate the development of domestic agriculture