Agrarian-And-Food Innovations最新文献

{"title":"Lactuvet – the food supplement of the future","authors":"A. Khramtsov, N. Dykalo, S. S. Shkola, A. I. Eremina, G. Anisimov, A. Rudkovskii","doi":"10.31208/2618-7353-2022-17-17-29","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-17-29","url":null,"abstract":"Aim. This article describes mutual positive effects of lactose and calcium, which determines the uniqueness of \"LactuVet\" both in food and livestock industries. Discussion. In moderate to high doses (30-60 g / day), lactulose has been used for many years to treat constipation and hepatic encephalopathy. Less often it is used in small doses as a prebiotic agent (1-10 g / day). \"LactuVet\" is a functional prebiotic product containing a relatively low concentration of lactulose, produced from crystalline lactose molasses. In addition to lactulose, \"LactuVet\" contains about 3.5% calcium. Conclusion. \"LaktuVet\" is the first domestic supplement containing not only lactulose, but also other nutrients that are biologically significant for humans, greatly expanding and enhancing its functionality. The relatively low price opens up the possibility for its mass application.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87059157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The use of food by-products and non-meat ingredient in the production technology of chopped meat-containing semi-finished products","authors":"S.D. Filimonova, A.P. Tapilina, A.E. Sultanalieva, M. Slozhenkina","doi":"10.31208/2618-7353-2022-17-62-73","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-62-73","url":null,"abstract":"Aim. Expanding the range of chopped semi-finished products of high degree of readiness with increased biological value and reduced fat content in the middle price segment of the consumer market. Materials and Methods. Raw materials were used: beef, chilled categories (GOST 34120-2017), pork, semi-fat and fatty (GOST 31476-2012), beef liver and beef heart (GOST 32244-2013), Persian lentils (TU10.61.32-003-99621687-2017), onion (GOST 34306-2017), salt (GOST R 51574-2018), ground black pepper (GOST 29050-91). The development and research of control and experimental samples were carried out according to generally accepted methods in accordance with regulatory and technical documentation. Sampling and organoleptic research methods in accordance with the requirements of GOST 7269-2015. The determination of organoleptic parameters was carried out according to the requirements of GOST 9959-2015. The mass fraction of fat was determined according to GOST 23042-2015, the mass fraction of protein – according to GOST 25011-2017, amino acid composition – according to GOST 34132-2017. The moisture content was determined according to GOST 9793-2016. Results. The formulation and technological scheme of the chopped meat-containing semi-finished product of a high degree of readiness have been developed. Conclusion. The created product expands the range of chopped semi-finished products of high degree of readiness with increased biological value and reduced fat content.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"89 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74834438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Plant components in products for herodietic nutrition","authors":"S. V. Felik, T. Antipova, N. L. Androsova, S. Simonenko","doi":"10.31208/2618-7353-2022-17-74-84","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-74-84","url":null,"abstract":"Aim. To explore some of the theoretical and practical possibilities of using vegetable powders in dairy products and beverages for older people. Materials and Methods. As raw materials, sterilized cow's milk with a mass fraction of fat of 1.5% (GOST 31450-2013), drinking water (SanPiN 3.3686-21), vegetable powders: rosehip, cranberry, baobab pulp, blueberry, sea buckthorn were used. For research, plant powders in the amount of 1.0 and 1.5% were dissolved in milk or water at a temperature of 20°C. Organoleptic parameters were determined according to GOST ISO 6658-2016. Temperature processing of experimental samples was carried out at 75; 80 and 85оС. Active acidity was determined with a testo 206-pH1 instrument. Results. The organoleptic characteristics of the samples were evaluated when combining vegetable powders in an amount of 1.0% with milk of 1.5% fat content, on the basis of which a powder from baobab pulp and a powder from rosehip fruits were selected for further research. The studies of some organoleptic, physico-chemical and technological properties of mixtures of baobab fruit powder and rosehip fruit powder with drinking water and milk with a fat mass fraction of 1.5% showed that when these powders were added, a decrease in the hydrogen index (pH) was noted, which can lead to coagulation of milk proteins during heat treatment. During thermal treatment of experimental samples with milk, the amount of vegetable powder was established, at which it is possible to apply the pasteurization temperature regime of 85оC. Conclusion. The choice is justified and the possibility and expediency of including powder from the pulp of baobab and powder from rosehip fruits in the formulations of milk-based products and beverages for herodietic nutrition is established.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80126441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of the quality of raw milk obtained under robotic milking conditions","authors":"G. V. Fedotova, N. Tkachenkova, A. Slozhenkina, M.A. Chekanova","doi":"10.31208/2618-7353-2022-17-41-51","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-41-51","url":null,"abstract":"Aim. Evaluate the qualitative composition and technological properties of raw milk intended for the production of safe dairy products. Materials and Methods. For researches there was used raw cow's milk which was received from cows of agricultural enterprise \"Donskoe\", LLC. Sampling and preparation of samples for laboratory researches were carried out according to the unified technique in accordance with the requirements of GOST 13928-84. Following indicators were determined in raw milk: mass fraction of fat – according to GOST 5867-9 requirements; mass fraction of protein – according to GOST 25179-2014 requirements; determination of acidity was conducted according to GOST P 54669-2011; organoleptic evaluation of milk – according to GOST 31449-2013; determination of microbiological and hygienic indicators – according to GOST P 56145-2014. Results. In the course of the experiment it was determined that the number of cattle of agricultural enterprise \"Donskoe\", LLC, from 2014 to 2021 increased by 3.52 times, and milk yields – by 4.25 times. In all periods of the year the mass fraction of protein and fat in milk was within the norm, the most fatty milk was produced in autumn-winter period, and in spring-summer period the milk was the most protein-rich. When determining the acidity, an average milk sample was taken for each month. The obtained results indicate that the acidity of milk was within normal range. In the study of raw milk, microbiological and hygienic parameters were normal, which corresponds to the requirements of normative and technical documentation. Conclusion. The results of the research indicate that the milk corresponds all requirements and is a safe raw material for the production of dairy products, and the study of physical, chemical and organoleptic parameters determined of its high quality. Thus, the milk obtained by the complex is a quality raw material for the production of safe food products.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88092125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effectiveness of the use of organic cobalt in the feeding of young cattle","authors":"A. Kot, V. Radchikov, V. Petrov","doi":"10.31208/2618-7353-2022-17-52-61","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-52-61","url":null,"abstract":"Aim. The study of the regularities of metabolism in the body when feeding various types of trace elements. Materials and Methods. The studies were carried out using generally accepted and modern biotechnological, biochemical and mathematical methods and certified laboratory equipment. All digital material obtained in the course of the research work was processed using the Microsoft Excel software package and the method of variation statistics, taking into account the Student's probability criterion. Results. Studies have found that the use of 1 mg/ kg of cobalt acetic acid compound feed in feeding young bulls aged 3-6 months had a positive effect on the physiological state of animals, expressed in an increase in the content of erythrocytes in the blood by 2.4%, hemoglobin – by 2.1, total protein – by 1.1, calcium and phosphorus – by 1.4 and 1.3%, respectively. At the same time, the glucose level decreased by 1.8%, urea – by 1.9%. it did not have a significant effect on the processes of cicatricial digestion. All indicators were within the limits of physiological norms. The animals of the experimental group showed a tendency to decrease the ammonia content in the scar fluid by 4.1%. At the same time, in the experimental group, the level of volatile fatty acids increased by 3.0%. Feeding the bulls with cobalt acetic acid salt provided an increase in the average daily live weight gain by 3.1%. The increase in productivity had a positive effect on the efficiency of the transformation of nutrients in the diet into products. Thus, feed costs for products decreased by 2.8%. Conclusion. The adding of cobalt acetic acid in the diet of young bulls had a positive effect to decrease the ammonia content in the rumen fluid, increasing the average daily gain and, in general, the productivity of animals.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80854784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Simplified method for the synthesis of triacetin – food additive E1518","authors":"Y. Matveichuk, A.O. Verbitskaya","doi":"10.31208/2618-7353-2022-17-94-99","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-94-99","url":null,"abstract":"Aim. Development of a simplified technology for the production of triacetin – a food additive (E1518) and a water-retaining agent. Materials and Methods. The following main raw materials were used: distilled glycerol 99.5% (LLC «Ukrkhimresursy», Ukraine), glacial acetic acid (LLC «Chemical Alliance», Russia). It is proposed to control the content of unreacted products – glycerol – spectrophotometrically with copper (II), and acetic acid – by acid-base titration. Results. The conditions for the synthesis of triacetin are as follows: the molar ratio of glycerol and acetic acid is 1:6, temperature – 120-125оC, duration – 90 minutes. The distillation of excess acetic acid was carried out at a temperature of 130-140оC for 3 hours, which ensured the receipt of 100% of the product – triacetin, which contains trace amounts of acetic acid. The residual content of acetic acid in the final product is not more than 0.01% of the mass. After distillation, acetic acid is obtained with a concentration of 79-80% (azeotropic mixture). The use of a catalyst – sulfuric acid – negatively affects the color of the final product (from yellow to light brown) and pH (about an 0). The use of a hydrobromic acid catalyst does not lead to a 100% product, but it negatively affects the pH of the finished product (near zero), which requires additional purification of the final product (vacuum distillation) and neutralization, which in turn contaminates the product with inorganic salts. Conclusion. A simplified method for the synthesis of triacetin from glycerol and acetic acid has been developed, which excludes the use of catalysts, vacuum, and sorption purification.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90621079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of the efficiency of enrichment of semi-finished meat products with chickpea flour","authors":"V. Grishin, N. Tkachenkova, E. Lazareva, Y. Grebennikova","doi":"10.31208/2618-7353-2022-17-85-93","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-17-85-93","url":null,"abstract":"Aim. Investigation of the nutritional and biological value, organoleptic characteristics of semi-finished meat products (dumplings) produced using chickpea flour for dumpling dough. Materials and Methods. The objects of research were: chickpea flour (Technical conditions 9293-081-10514645-04), baking wheat flour (GOST 26574-2017), minced meat (GOST R 55365-2012). To determine the optimal amount of chickpea flour in the dough, recipes for dumplings were developed without the use and with the use of chickpea flour in the amount of 5 (prototype No. 1), 10 (prototype No. 2) and 20% (prototype No. 3) by weight of raw materials. Results. The introduced chickpea flour made it possible to improve the organoleptic qualities of the samples. The replacement of wheat flour with chickpeas reduced the mass fraction of moisture in semi-finished products. The protein content in the experimental semi-finished products increased by an average of 0.6-2.2% compared to the control sample. The energy value of dumplings that do not contain chickpea flour was 240.8 kcal. When 10% chickpea flour was added to the recipe, the energy value of dumplings was 219.7 kcal, compared with the control sample, the indicator decreased by 8.8%. Conclusion. As a result of the conducted research, it can be concluded that the use of chickpea flour in the technology of meat semi-finished products (dumplings) has improved their quality indicators, thereby increasing the biological value of the product.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84561007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effectiveness of the use of vegetable breading in the technology of whole-muscle products","authors":"M. Slozhenkina, A. Sivko, N. Aseev","doi":"10.31208/2618-7353-2020-16-55-65","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-16-55-65","url":null,"abstract":"Aim. To achieve the greatest efficiency of using vegetable breading in the production technology of large-sized whole-muscle meat products, including baked pork. Materials and Methods. The development and research of control and experimental samples were carried out according to generally accepted methods in accordance with regulatory and technical documentation. The calcium content was determined according to GOST R 55573-2013. The magnesium content was determined according to GOST R 33424-2015. The iron content was determined according to GOST 26928-86. Microbiological parameters were examined in accordance with the requirements of SanPiN 2.3.2.1078-01 (as amended on July 6, 2011) according to generally accepted methods. Results. It was revealed that the use of vegetable breading and fixing it with a pectin-based gel increased the physiological and nutritional value of the product, improved its organoleptic characteristics, increased the mass at the output of the finished product. Conclusion. The expediency of using vegetable breading in the production of smoked pork meat and fixing it on the surface of products using a gel based on animal protein from highly purified collagen raw materials is substantiated.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80066529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Problems of antibiotic resistance in the modern world","authors":"L. Khoroshevskaya, A. Khoroshevsky, M. Slozhenkina, A. Mosolov","doi":"10.31208/2618-7353-2021-16-47-54","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-16-47-54","url":null,"abstract":"Aim. Study the rate of spread of resistance of pathogenic microflora to a number of antibacterial drugs used in the therapeutic and preventive scheme at one of the operating poultry farms in the south of Russia, depending on the duration of the period of use. Materials and Methods. Veterinary and preventive measures were carried out according to the plan of antiepizootic measures. Antibacterial preparations were used for prophylactic antibacterial treatment of broiler chickens: Enrofloxacin – the first preventive treatment of chickens by drinking at the age of 1-5 days, Colistin – the second preventive treatment of broiler at the age of 20-25 days. Results. Antibacterial drugs Enrofloxacin, Colistin, which in the first two rounds showed their good effectiveness in the prevention of pathogenic microflora of broiler chickens, during the period of use in the therapeutic and prophylactic scheme on the tested broiler chickens of the third round of fattening, lost their effectiveness due to mutations and the adaptability of the microbial background to this type of antibiotics, which also affected the safety of livestock and production indicators according to the results of the round. Conclusion. The resistance of pathogenic microflora, most often manifested when fattening broilers on an industrial scale with more than one use of the same antibacterial drugs, develops acquired resistance as a result of contact of a microorganism with an antimicrobial agent due to the occurrence of mutations or due to horizontal transfer of resistance genes.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77185206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of cereals in meat products","authors":"A. Natyrov, E. Ochirova, D.D. Mamaev, N.N. Seynabdilova, Zh.Zh. Zhanybekova","doi":"10.31208/2618-7353-2021-16-75-85","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-16-75-85","url":null,"abstract":"Aim. Study of the effect of buckwheat on the functional and technological properties and organoleptic indicators of minced meat systems for the production of minced meat semi-finished products. Materials and Methods. In the conditions of the laboratory of the Department of Technology of Production and Processing of Agricultural Products, Kalmyk State University named after B.B. Gorodovikov developed control and prototype meat chopped semi-finished products. The production of samples was carried out in accordance with GOST 32951-2014. Sampling was carried out according to the requirements of GOST R 51447-99. The determination of the functional and technological properties of minced meat was carried out according to GOST 9793-74, GOST 33319-2015, as well as according to the methods set out in the textbook Antipova L.V. et al. [12]. Organoleptic evaluation of finished products was carried out according to GOST 32951-2014 and GOST 9959-2015. Results. The analysis of experimental data shows that the introduction of buckwheat increases the functional and technological properties of model minced meat compared to the control sample in the following values: water-binding capacity (WCC) – from 69.5 to 75.1%; water-holding capacity (WHC) – from 71.3 to 76.9%; fat-retaining capacity (HUS) – from 58.6 to 64.8%; emulsion ability (ES) – from 72.4 to 76.2%; emulsion stability (SE) – from 80.8 to 84.1%. Thus, when using a new additive in the recipes of meat semi-finished products, an increase in the functional and technological properties of model minced meat is observed with the introduction of 3 kg of cereal culture per 100 kg of meat raw materials. Conclusion. The possibility of using buckwheat in the manufacture of minced meat semi-finished products at a dosage of 3 kg per 100 kg of meat raw materials was revealed. It has been established that the introduction of cereal culture in excess of the recipe into the minced meat not only preserves the organoleptic properties of the product unchanged, but also improves the functional and technological properties of minced meat systems.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78890904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}