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

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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
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2020
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vol. 25
151 - 163
EN
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.
2
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Comparison of dietary supplementation with lutein diacetate and lutein: a pilot study of the effects on serum and macular pigment

100%
Landrum J., Bone R., Mendez V., Valenciaga A., Babino D.
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2012
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vol. 59
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issue 1
167-169
EN
The responses of subjects taking a 20 mg/day lutein diacetate supplement were compared with that for a 20 mg/day crystalline lutein or a placebo. Ten subjects, assigned to each of three groups, lutein diacetate (group 1), lutein (group 2), and a placebo (group 3), were supplemented for 24 weeks. Groups 1 and 2 consumed a dose equivalent to 20 mg per day of free lutein. Serum samples, collected at baseline, and at weeks 6, 12, 18, and 24 were analyzed by HPLC. Macular Pigment Optical Density (MPOD) was obtained by heterochromatic flicker photometry at baseline and weeks 6, 12, 18 and 24. Results: The average serum lutein concentrations for weeks 6 to 24 expressed as a ratio to the baseline value (±S.D.) were 5.52±2.88 for group 1, 4.43±1.61 for group 2, and 1.03±0.25 for group 3. The median rate of macular pigment increase (milli-absorbance units/week) for groups 1, 2, and 3 were 2.35, 1.55, and 0.19 mAU/wk, respectively. P-values for these serum and MPOD increases are both highly significant when compared to placebo. The average serum response was about 25% higher for group 1 compared with group 2 and, the median MPOD response was 52% higher for group 1 than group 2. P-values calculated for the differences in these increases were, p = 0.066, marginally significant, for serum, and p = 0.09 approaching significance, for MPOD.
3
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PERSPECTIVE FOR THE USE OF CHITIN MINERAL FOOD ADDITIVES IN THE TECHNOLOGY OF HARD-SMOKED SAUSAGES

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Kuprina E. E., Murashev S. V., Gorlach E. A., Abramzon V. V., Demidov P. I., Grishina E. S., Kostyleva A. K., Treydenfeld D. S.
Progress on Chemistry and Application of Chitin and its Derivatives
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2019
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vol. 24
96 - 105
EN
The problem of calcium deficiency in the diet of modern man is well known. Calcium deficiency can lead to osteoporosis and frequent bone fractures, rickets, skeletal muscle cramps, thrombosis, hypertension, allergies, and rectal cancer, etc. There is also a shortage of dietary fibre due to excessive refined products. This problem is proposed to be solved by the manufacture of a functional food product-dry-cured sausage, with the addition of biologically active chitin-mineral food supplement “Hizitel” based on dietary fibre.Thefood supplementwasobtained by processing the shell-containing raw materials in the electrolyser. The selected method does not provide for the use of aggressive substances, thereby preserving the native structure of the chitin–mineral complex of the shell. The effect of the concentration of chitin–mineral food supplement in dry-cured sausage on the acidity and solid content in the product has been studied. The optimal concentration of added hizitel has been determined to prolong the shelf life and enrich the product with minerals and vitamins.
4
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RESEARCH OF THE INFLUENCE OF CHITIN-CONTAINING FOOD ADDITIVES ON THE RHEOLOGICAL PROPERTIES AND BIOLOGICAL VALUE OF MINCED FISH

86%
Kuprina E. E., Kiprushkina E. I., Shestopalova I. A., Yakkola A. N., Manuylov A. N., Odegova N. V., Shcherbakova E. E., Mushits A. I.
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EN
The problem of the deficiency of dietary fibre and mineral substances in the diet of modern man is well known. This problem is proposed to be solved by making a food product - fishballs - based on a combination of minced fish meat from pollock and salmon belly, containing the biologically active chitin mineral food supplement "Hizitel". Dietary supplementation is derived from the waste of processing shrimp shells. The influence of chitin-mineral nutritional supplement on the rheological properties of minced fish and the biological value of products based on it has been studied. The optimum modes of mixing minced fish compositions were identified and the nutritional and biological value of the functional foods developed were defined.
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