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DEVELOPMENT OF A COLOURIMETRIC METHOD FOR QUALITY CONTROL OF SAUSAGE PRODUCTS PRODUCED USING CHITINOUS FOOD ADDITIVES

100%

Murashеv S. V., Elena A. Gorlach E. A. G., Chertov A. N., Gorbunova E. V., Kiprushkina E. I.

Progress on Chemistry and Application of Chitin and its Derivatives

2020

vol. 25

151 - 163

A crucial technological task that must be solved in the production of sausage products is to stabilize the product’s red colour. In this paper, we propose a scheme to determine the most significant parameters of the quality of dry-cured sausages by their colour characteristics. For this purpose, colour digital images were obtained, which were further processed using two classical colour representation systems: RGB and xyY. We monitored changes in pH and the ratio of water to dry matter in meat products. These crucial sausage properties were changed by introducing chitin-containing supplements into their recipes, which allowed us to solve two tasks simultaneously. The first comprises, as already mentioned, changing the properties of sausages to obtain correlations with colour characteristics. The second is to enrich meat products with chitin complex for preventive purposes to improve people’s nutrition. The construction of correlation dependencies using each coordinate separately in two colour systems showed that each system (RGB and xyY) has one colour channel with a maximum correlation coefficient. This is due to the colour features of sausages, which can be represented to the greatest extent with the help of only one colour coordinate in the considered colour representation systems (RGB and xyY). Using these colour coordinates will allow one to achieve maximum measurement accuracy. Thus, two tasks are being solved: the enrichment of food with dietary supplement and the development of a method to control their content.

DEVELOPMENT OF BIODEGRADABLE POLYSACCHARIDE-PROTEIN EDIBLE GEL COAT WITH ANTIMICROBIAL PROPERTIES FOR FOOD PRODUCTS

86%

Kuprina E. E., Yakkola A. N., Manuylov A. N., Kiprushkina E. I., Shestopalova I. A., Demidov P. I.

Progress on Chemistry and Application of Chitin and its Derivatives

2021

vol. 26

148-161

Food edible coatings are an important milestone in food production and one of the innovations in food packaging development. This article presents materials on the development of the formulation and technology for the manufacture of a novel composite coating based on sodium alginate, chitosan and protein hydrolysate obtained by the electrochemical method of double extraction from cod processing waste to obtain edible coatings for semi-finished fish products. Furthermore, the physicochemical, physical, mechanical and microbiological properties of this material are described.

CHANGES IN THE FATTY ACID COMPOSITION OF AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

86%

Kolodyaznaya V. S., Kiprushkina E. I., Shestopalova I. A., Broyko Y. V., Rumiantceva O. N., Albulov A. I., Rogozina E. A.

Progress on Chemistry and Application of Chitin and its Derivatives

2019

vol. 24

75 - 83

This article presents data on the fatty acid composition of avocado fruit and the dynamics of the free fatty acid content during storage of fruit treated with preparations “Agrohit”, “KHAN-8”, and “Extrasol-90”, which have antimicrobial properties. Avocado fruit treated with preparations by spraying and without treatment were placed in polymer containers and stored at a temperature of (4±1)°C and relative humidity of 90–95% for 45 days. During the storage of avocado fruit, the fat content was determined by the Soxhlet method and free fatty acids were determined on a Shimadzu 20-AD chromatograph. It has been established that palmitic, palmitoleic, oleic, and linolenic acids predominate in Fuerto avocado fruit. It has been shown that during storage of avocado fruit treated with preparations, the hydrolysis of fats (triacylglycerides) is slowed down, which reduces the accumulation of free fatty acids. It was determined that treatment of fruit with the preparation “KHAN-8” slows down the oxidation of arachidonic acid, which is a resistance inducer of the fruit to phytopathogens.

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3 Progress on Chemistry and Application of Chitin and its Derivatives

1 2021

1 2020

1 2019

3 Kiprushkina E. I.

2 Shestopalova I. A.

1 Albulov A. I.

1 Broyko Y. V.

1 Chertov A. N.

1 Demidov P. I.

1 Elena A. Gorlach E. A. G.

1 Gorbunova E. V.

1 Kolodyaznaya V. S.

1 Kuprina E. E.

1 Manuylov A. N.

1 Murashеv S. V.

1 Rogozina E. A.

1 Rumiantceva O. N.

1 Yakkola A. N.

Search results

DEVELOPMENT OF A COLOURIMETRIC METHOD FOR QUALITY CONTROL OF SAUSAGE PRODUCTS PRODUCED USING CHITINOUS FOOD ADDITIVES

DEVELOPMENT OF BIODEGRADABLE POLYSACCHARIDE-PROTEIN EDIBLE GEL COAT WITH ANTIMICROBIAL PROPERTIES FOR FOOD PRODUCTS

CHANGES IN THE FATTY ACID COMPOSITION OF AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE