scholarly journals Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

2020 ◽  
Vol 10 (23) ◽  
pp. 8340
Author(s):  
Rubén Domínguez ◽  
Paulo E. S. Munekata ◽  
Mirian Pateiro ◽  
Aristide Maggiolino ◽  
Benjamin Bohrer ◽  
...  
Keyword(s):  
Meat Products ◽  
The Body ◽  
Biologically Active ◽  
Meat Industry ◽  
Processed Food ◽  
High Biological Activity ◽  
Potential Source ◽  
Natural Colorants ◽  
Different Types ◽  
Special Composition

Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common. There are many different types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce. Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner.

Honey as a marinade component for meat semi-finished products

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
L Tyshchenko ◽  
◽  
O Pylypchuk ◽  
V Israelyan ◽  
L Adamchuk ◽  
...  
Keyword(s):  
New Product Development ◽  
New Technologies ◽  
Ph Value ◽  
Current Trend ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Biologically Active ◽  
High Biological Activity ◽  
Water Binding ◽  
Raw Meat

The features of biochemical composition and properties of meat raw materials determine the need to find new technologies for its processing in order to obtain new products with high consumer properties. The current trend in the development of technology is the enrichment of raw meat materials with useful components with functional and technological properties that have a high biological value: apiproducts and products of plant origin. Due to its chemical composition, honey contains about 500 different biologically active substances, which are feasible to use as natural antioxidants in the production of semi-finished meat products. Different types of honey are characterized by high biological activity, dietary and medicinal properties. During heat treatment, meat marinated with honey marinade acquires new taste qualities, the appearance becomes brighter due to the caramelization of honey. The article presents the results of an investigation of the initial raw meat materials, honey, and marinated semi-finished product. We found that a decrease in the pH value of the marinated semi-finished product during a 24-hour treatment period provides meat stability to storage, since most bacteria grow at high pH values, while their growth slows down in acidic nutrient media with pH value below 6.2. Long-term marination makes it possible to obtain meat with increased water-binding and water-holding capacity and improved consistency and juiciness. The task of new product development requires new approaches and techniques in technology. The use of apiproducts, which have antioxidant properties, will allow avoiding the use of food preservatives and stabilizers of chemical origin. Therefore, honey can be used as a part of marinated meat products. The introduction of the active components of honey into the marinade will extend the shelf life and correct the organoleptic properties.

scholarly journals Adiponectin: a pleiotropic hormone with multifaceted roles

2021 ◽  
Vol 67 (6) ◽  
pp. 98-112
Author(s):  
S. S. Shklyaev ◽  
G. A. Melnichenko ◽  
N. N. Volevodz ◽  
N. A. Falaleeva ◽  
S. A. Ivanov ◽  
...  
Keyword(s):  
Cell Types ◽  
The Body ◽  
Biologically Active ◽  
Protective Effects ◽  
Immune Functions ◽  
Ample Evidence ◽  
Endocrine Organs ◽  
Different Types ◽  
Different Cell Types ◽  
Pleiotropic Actions

Adipose tissue mostly composed of different types of fat is one of the largest endocrine organs in the body playing multiple intricate roles including but not limited to energy storage, metabolic homeostasis, generation of heat, participation in immune functions and secretion of a number of biologically active factors known as adipokines. The most abundant of them is adiponectin. This adipocite-derived hormone exerts pleiotropic actions and exhibits insulin-sensitizing, antidiabetic, anti-obesogenic, anti-inflammatory, antiatherogenic, cardio- and neuroprotective properties. Contrariwise to its protective effects against various pathological events in different cell types, adiponectin may have links to several systemic diseases and malignances. Reduction in adiponectin levels has an implication in COVID-19-associated respiratory failure, which is attributed mainly to a phenomenon called ‘adiponectin paradox’. Ample evidence about multiple functions of adiponectin in the body was obtained from animal, mostly rodent studies. Our succinct review is entirely about multifaceted roles of adiponectin and mechanisms of its action in different physiological and pathological states.

STUDY OF AMINO ACID COMPOSITION IN ABOVE-GROUND PART INULA OCULUS CHRISTI L.

2021 ◽  
pp. 82-87
Author(s):  
Kruglaya A.A.
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Hydrochloric Acid ◽  
Dynamic Equilibrium ◽  
Raw Materials ◽  
The Body ◽  
Biologically Active ◽  
Quantitative Composition ◽  
Exchange Reactions ◽  
High Biological Activity

One of the conditions for the introduction of a new type of medicinal plant raw materials into medical practice is a comprehensive study of its chemical composition. The wide distribution of amino acids in plants and their high biological activity contribute to the effective action of medicinal raw materials and preparations derived from it on the body. Amino acids give other biologically active substances an easily digestible form, while simultaneously potentiating their pharmacological effect. The world around us contains many amino acids, but about 20 are enough for people to function normally. Amino acids as constituents of proteins are involved in all life processes along with nucleic acids, carbohydrates and lipids. In addition to amino acids that make up proteins, living organisms have a constant reserve of free amino acids contained in tissues and cell sap. They are in dynamic equilibrium with numerous exchange reactions. Amino acids are used in the biosynthesis of phosphatides, porphins, nucleotides. The qualitative and quantitative composition of amino acids in the aerial part of Inula oculus christi was studied. The analysis was carried out on an AAA400 amino acid analyzer, a highly specialized automated liquid chromatograph with computer control, equipped with a post-column detector system. 0.2 g of a sample (accurately weighed on an analytical balance) was suspended in a 20 ml penicillin vial, added to the top with normal hydrochloric acid, tightly closed with a rubber lid, and placed in an oven for 23 hours at 110°C. After hydrolysis, it was cooled to room temperature and evaporated to dryness in a rotary evaporator, after which 5 ml of purified water was added and evaporated again. This water wash procedure is necessary to get rid of residual hydrochloric acid, which negatively affects yield and peak separation. To the sample evaporated to dryness, 50 ml of loading buffer (pH 2.2) was added. Before injection into the ion exchange column, the sample was filtered through a 0.2 µm syringe filter or blue ribbon filter paper. As a result of the analysis, 16 amino acids were found, of which 7 a.re essenti.al (valine, isoleucine, leucine, lysine, methionine, threonine, phenylalanine) and 9 nonessential (alanine, arginine, aspartic acid, histidine, glycine, glutamic acid, proline, serine, tyrosine).

scholarly journals STUDY OF SEA BUCKTHORN SEED POWDER EFFECT ON THE PRODUCTION OF COOKED-SMOKED MEAT PRODUCTS FROM CAMEL MEAT AND BEEF

2019 ◽  
Vol 16 (33) ◽  
pp. 130-139
Author(s):  
K. MAKANGALI ◽  
D. KONYSBAEVA ◽  
G. ZHAKUPOVA ◽  
V. GORBULYA ◽  
Zh. SUYUNDIKOVA
Keyword(s):  
Chemical Composition ◽  
Binding Capacity ◽  
Meat Product ◽  
Meat Products ◽  
Product Yield ◽  
The Body ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Technological Parameters ◽  
Camel Meat

Consumer properties of meat largely depend on the physical and chemical composition. The value of camel meat is determined by its high content of nutrients in an easily digestible form necessary for the normal functioning of the body. However, the main obstacle to the use of camel meat in the production of sausage products is meat hardness and weak moisture-binding capacity of camel meat. Thus, research in this area is relevant. This article represents the study of sea buckthorn seed powder effect on the quality indicators of cooked-smoked meat products from camel meat and beef. In this regard, the chemical composition of the sea buckthorn seed powder was studied, which showed a high content of proteins and polysaccharides. It was found that the powder from the sea buckthorn seeds is a source of such biologically active substances as tocopherol 62.15 ± 2.13 mg/100 g, carotenoids 4.21 ± 0.22 mg/100 g, and flavonoids 1.54 ± 0.06%.06%. The choice of powder from the sea buckthorn seeds as part of cooked-smoked meat product from camel meat and beef is justified. It has been scientifically proven that the powder from the sea buckthorn seeds boosts the functional and technological parameters, improves the structural, mechanical and color characteristics of the finished product. In particular, it increases the product yield by 6.8%, the moisture content by 9.35%, the moisture-binding capacity by 2%, the fat-holding capacity by 3.5%; the shearing force was 5.8 N/m. As a result of the study, the use of sea buckthorn seed powder in the production of meat products from camel meat and beef has been proposed.

scholarly journals Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products

2019 ◽  
Vol 4 (4) ◽  
pp. 12-16
Author(s):  
I. M. Chernukha ◽  
N. G. Mashentseva ◽  
D. A. Afanasev ◽  
N. L. Vostrikova
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Practical Interest ◽  
General Information ◽  
The Body ◽  
Biologically Active ◽  
Enzyme Preparations ◽  
Active Peptides ◽  
Biologically Active Peptides ◽  
Mechanisms Of Formation

Over many years, proteins and polypeptides have aroused scientific-practical interest due to multiple functions in the metabolic processes in the body upon vital activities. Biologically active substances of protein origin have wide application in different industries, including the food industry and medicine. At present, many studies are directed towards investigation of mechanisms of formation of such physiologically valuable food components as biologically active peptides and methods of their recovery from meat raw materials and meat products. A large part of literature data confirms that mechanisms of formation of such peptides are similar irrespective of methods of their generation. Their basis is enzymatic hydrolysis of muscle tissue proteins under the action of intracellular enzymes during autolysis, digestive enzymes of the human gastrointestinal tract or commercial enzyme preparations used in laboratories or in the industry. The method of culinary and/or technological processing also affects the process of biopeptide formation in meat products, namely, their recovery and availability.

scholarly journals Physico-chemical indicators of kefir with biologically active iodine in the process of fermentation

2021 ◽  
Vol 23 (95) ◽  
pp. 72-77
Author(s):  
D. Ya. Dalievska ◽  
O. S. Pokotylo
Keyword(s):  
Pregnant Women ◽  
Iodine Deficiency ◽  
Human Body ◽  
Dairy Products ◽  
The Body ◽  
Biologically Active ◽  
Meat Industry ◽  
Negative Consequences ◽  
Active Additive

Iodine is a natural trace element that is necessary for the human body. The function of iodine in the human body is the synthesis of thyroid hormones. Iodine deficiency has many negative consequences for the human body. Iodine deficiency is especially dangerous for pregnant women and children. Insufficient iodine in pregnant women increases the risk of miscarriage and birth of a child with cognitive impairment. Iodine deficiency in children has the following consequences: delayed physical development, delayed intellectual development, decreased mental activity, drowsiness, lethargy. Expanding food with iodine is a necessary step to overcome the problem of iodine deficiency.The quality of dairy products in Ukraine is very high. Due to the mandatory implementation of the HACCP system, manufacturers are improving equipment and production technologies. Accordingly, the requirements for the quality of raw materials increase in proportion to the competitiveness of the enterprise. That is why it is important to develop dairy products that will be in demand among consumers.Kefir with a biologically active additive “Iodis-concentrate” is a source of the required amount of iodine for the body. Jodis-concentrate is a certified biologically active additive that is widely used in the food industry. It has already found application in water production and the meat industry. The article presents a comparative analysis of changes in titrated acidity and active acidity (pH) in control and experimental samples of kefir during fermentation with the addition of biologically active iodine. The source of iodine was a biologically active additive "Iodis-concentrate". It is shown that the titrated acidity in both samples of kefir – control and experimental – had the same dynamics before growth during fermentation, which indicates no effect of the addition of biologically active iodine on the dynamics of titrated acidity. The same tendency to decrease the active acidity (pH) in control and experimental samples of kefir during fermentation with a difference within the significant error, indicating no effect of adding biologically active iodine to kefir on active acidity (pH).

scholarly journals The effectiveness of the use of a biologically active additive ekobentokorm in the diets of cattle

2021 ◽  
Vol 273 ◽  
pp. 02007
Author(s):  
Galina Zelenkova ◽  
Sergei Tresnitskii ◽  
Pavel Bykadorov ◽  
Anna Pecinovsky ◽  
Aleksandr Yenin ◽  
...  
Keyword(s):  
Red Blood Cells ◽  
Total Protein ◽  
Blood Cells ◽  
Physiological State ◽  
The Body ◽  
Biologically Active ◽  
Protein Fractions ◽  
Natural Resistance ◽  
Neutrophil Granulocytes ◽  
High Biological Activity

Studies have established the effect of ekobentokorm (TU 9283-199-10514645-13-2013) on the metabolism of cows and the natural resistance of young black-and-white breed. The physiological state of cows was assessed by morphological and biochemical studies of blood, in which changes in the body’s metabolic processes were tracked in dynamics according to the following indicators: the number of red blood cells and hemoglobin level, total protein and protein fractions, glucose, urea, aminotransferases (AST, ALT), total calcium and inorganic phosphorus, trace elements (Mg, Zn, Fe, Cu) and carotene. The indicators characterizing the natural resistance of young animals were studied: red blood cells, white blood cells, hemoglobin, color index, total protein and protein fractions, phagocytic activity of neutrophil granulocytes, bactericidal and lysozyme activity of blood serum, the content and concentration of T-and B-lymphocytes, the level of circulating immune complexes (CIC). As a result of the conducted research, it was found that ekobentokorm has high biological activity, improves morphological and biochemical parameters of cows blood, and also increases milk productivity. It has a pronounced stimulating effect on the immunocompetent systems of the body of young animals, as a result of which the level of non-specific protection of the animal increases.

scholarly journals ТЕХНОЛОГІЯ ВИРОБНИЦТВА ВАРЕНИХ КОВБАС З ДОДАВАННЯМ ЙОДОВАНОЇ СОЛІ ТА ЇЇ ВЕТЕРИНАРНО–САНІТАРНА ЕКСПЕРТИЗА

2016 ◽  
Vol 18 (3(71)) ◽  
pp. 174-177
Author(s):  
T.V. Farionik
Keyword(s):  
Thyroid Hormone ◽  
Iodine Deficiency ◽  
Raw Materials ◽  
Endemic Goiter ◽  
Meat Products ◽  
The Body ◽  
Biologically Active ◽  
World Population ◽  
Preventive Action ◽  
Vital Functions

Iodine deficiency in the biosphere, mainly in the soil, leading to the development of endemic goiter and other iodine deficiency disorders. As shown by numerous studies of this disease tend to over 1 billion world population. Endemic goiter and much of the territory of Ukraine, including the Vinnitsa region. Presented current research study of recipes and technologies on system cooked sausages.Currently boiled sausage enjoys fairly high demand among the population, due to the fact that a large for most of the population gives it an advantage.Innovation activity represents one of the most effective directions.It should facilitate the development of innovative activity that promotes penetration into new markets, growth in production.Today the most important and effective innovative organizational and technical measures introduced in sausage production can be considered are:–The use of new recipes for manufacturing products;– Installation of new equipment, which can significantly reduce the cost of manual labor and power inputs, and improve product quality and reduce the share of marriage. Sausage production is seen as thermochemical method of preserving meat products. For each type of sausages set a production process approved technological instructions and recipes.Strict adherence to recipes and technological instructions and sanitary regime over the course of the process is a prerequisite for obtaining high–quality sausages.Crucial in the production of sausages is raw. The main raw materials are beef and pork. Occasionally use lamb, horsemeat.Equally important is the creation of a new generation of products that have general strengthening and preventive action. The components of these products can protect the body from the harmful effects of the environment and the emergence in the human diseased cells. The constant lack of iodine leads, first, to reduce the synthesis and secretion of primary thyroid hormone – thyroxine. The role of thyroid hormones in the body is extremely high, most of the vital functions performed by their participation. The main physiological effects of thyroid hormone is to stimulate synthesis, growth, development and differentiation of tissues.Developed products to include microorganisms that can synthesize biologically active structures (antibodies, receptors, hormones) that contribute to the removal or destruction of harmful decay and systems, thereby prevents human disease. 

Scanning electron microscopy of freeze-fractured prescapular lymph node of caprine

1984 ◽  
Vol 42 ◽  
pp. 244-245
Author(s):  
O. Faroon ◽  
F. Al-Bagdadi ◽  
T. G. Snider ◽  
C. Titkemeyer
Keyword(s):  
Lymph Node ◽  
Lymph Nodes ◽  
Lymphatic System ◽  
Three Dimensional ◽  
Meat Products ◽  
The Body ◽  
Morphological Data ◽  
The World ◽  
Cellular Constituent ◽  
Scanning Electron

The lymphatic system is very important in the immunological activities of the body. Clinicians confirm the diagnosis of infectious diseases by palpating the involved cutaneous lymph node for changes in size, heat, and consistency. Clinical pathologists diagnose systemic diseases through biopsies of superficial lymph nodes. In many parts of the world the goat is considered as an important source of milk and meat products.The lymphatic system has been studied extensively. These studies lack precise information on the natural morphology of the lymph nodes and their vascular and cellular constituent. This is due to using improper technique for such studies. A few studies used the SEM, conducted by cutting the lymph node with a blade. The morphological data collected by this method are artificial and do not reflect the normal three dimensional surface of the examined area of the lymph node. SEM has been used to study the lymph vessels and lymph nodes of different animals. No information on the cutaneous lymph nodes of the goat has ever been collected using the scanning electron microscope.

Neutral Lipids of Oats Fruit (Avena Sativa L.)

2020 ◽  
Vol 9 (4) ◽  
pp. 40-43
Author(s):  
N. K. Yuldasheva ◽  
S. D. Gusakova ◽  
D. Kh. Nurullaeva ◽  
N. T. Farmanova ◽  
R. P. Zakirova ◽  
...  
Keyword(s):  
Avena Sativa ◽  
Neutral Lipids ◽  
The Body ◽  
Biologically Active ◽  
Absorption Bands ◽  
Vital Functions ◽  
The Republic ◽  
Living Organisms ◽  
Main Components ◽  
Active Substances

Introduction. Lipids are a widespread group of biologically active substances in nature, making up the bulk of the organic substances of all living organisms. They accumulate in plants in seeds, as well as in fruits and perform a number of vital functions: they are the main components of cell membranes and the energy reserve for the body.Aim. Study of neutral lipids of sown oats (Avena sativa L.).Materials and methods. The objects of the study were fruits (grains) of oats of the sown variety "Tashkent 1," harvested in the Republic of Uzbekistan. Results and discussions. Neutral lipids of oat grains have been found to contain 13 fatty acids with a predominance of the sum of oleic, linolenic and linoleic acids. The total degree of unsaturation was almost 78%. Absorption bands characteristic of these substances were observed in the IR spectrum of MEGC.Conclusion. According to the results of the NL analysis, oat grains consisted of triacylglycerides and free LCDs, which were accompanied by hydrocarbons, phytosterols, triterpenoids and tocopherols.

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