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FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF MEAT-AND-VEGETABLE EMULSIONS WITH THE ADDITION OF CHITOSAN DERIVATIVES

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Shestopalova I. A., Kolodyaznaya V. S., Kiprushkina E. I., Kuprina E. E., Petrova V. A., Rogozina E. A., Danko V. O.

Progress on Chemistry and Application of Chitin and its Derivatives

2018

vol. 23

170 - 178

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.

DYNAMICS OF PHYSIOLOGICAL AND BIOCHEMICAL PROCESSES IN AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

84%

Kolodyaznaya V. S., Burova T. E., Kiprushkina E. I., Shestopalova I. A., Broyko Y. V., Filippov V. I., Klementiev D. A., Kostyuk V. A.

Progress on Chemistry and Application of Chitin and its Derivatives

2020

vol. 25

111 - 123

This article presents data on the effect of processing avocado fruit on the dynamics of physiological and biochemical processes during low-temperature storage. The aim was to explore the effect of processing Fuerte avocado fruit with ‘Agrokhit’, ‘KHAN-8’ and ‘Extrasol-90’ preparations on the dynamics of physiological and biochemical processes during storage. The effectiveness of the preparations on the change in physiological and biochemical processes during storage of avocado fruit was evaluated by the release of carbon dioxide during their respiration, by the activity of terminal oxidases and the hydrolysis of pectin substances. The respiration rate, the activity of terminal oxidases – catalase, peroxidase, phenol oxidase, tyrosinase – and the kinetics of the hydrolysis of protopectin and pectin depended on the type of preparation and the duration of storage. Processing avocado fruit with the examined preparations did not violate metabolism, which was regulated by change in the activity of terminal oxidases of the plant cells, a reduced respiration rate and the rate of hydrolysis of protopectin and pectin. As a result, there was an increase in the storage period and fruit ripening. To slow down the physiological and biochemical processes – to increase the duration of ripening and storage of avocado fruit – it is recommended that they be treated with chitin derivatives Agrokhit and KHAN-8.

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2 Progress on Chemistry and Application of Chitin and its Derivatives

1 2020

1 2018

2 Kiprushkina E. I.

2 Kolodyaznaya V. S.

2 Shestopalova I. A.

1 Broyko Y. V.

1 Burova T. E.

1 Danko V. O.

1 Filippov V. I.

1 Klementiev D. A.

1 Kostyuk V. A.

1 Kuprina E. E.

1 Petrova V. A.

1 Rogozina E. A.

Search results

FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF MEAT-AND-VEGETABLE EMULSIONS WITH THE ADDITION OF CHITOSAN DERIVATIVES

DYNAMICS OF PHYSIOLOGICAL AND BIOCHEMICAL PROCESSES IN AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE