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Sirvi Autor "Kuprina, E." järgi

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  • Pisipilt
    Kirje
    Obtention of omega-3-fatty acids cryoconcentrated fish oil from by-products of preserves industry
    (2021) Kuprina, E.; Filipov, V.; Yakkola, A.; Manuilov, A.; Abramzon, V.; Kremenevskaya, M.; Zashikhin, M.; Kuznetsova, A.; Kopylov, A.; Maksimenkov, A.
    The technology for obtaining and cryoconcentration of high-quality fish oil from collagen-containing wastes of slightly salted herring under gentle conditions using electrochemically obtained catholytes has been developed. Physicochemical analysis of raw materials was carried out and the yields of products from raw materials at all stages of processing were determined. Concentration of omega-3 fatty acids in oil was carried out using the cryo method. The main phase transitions in oil with decreasing temperature have been determined. The mass yields were determined and the biochemical composition of the cryoconcentrated fish oil fractions was investigated. It was defined the temperature of -14° С at which a phase transition is observed, providing an increase in the concentration of omega-3 fatty acids in oil by 3 times. The usage of cryoconcentrated fish oil allows to produce biologically active food supplement or raw materials for a functional food.
  • Pisipilt
    Kirje
    Technology development of obtaining essential fatty acids from hydrobionts hydrolyzates
    (2019) Kuprina, E.; Filipov, V.; Malova, A.; Abramzon, V.; Lepeshkin, A.; Chikisheva, M.
    ɷ-3, 6-fatty acids from hydrobiontsare a minor component in the nutrition of European countries population. This causes a number of diseases, such as cardiovascular ones, cancer etc. There is a task of concentrating these acids in oil due to the fact that to meet their daily needs it is problematic to use large quantities of fish oil-from 15 to 20 g. Particularly rich in ɷ-3, 6-acids are wastes from the cutting of hydrobionts, containing muscle tissue and skin. Protein hydrolysates were obtained from rainbow trout (Oncorhynchusmykiss) and Atlantic herring (Clupeaharengus) wastes by the electrochemical method using electrolyzers of the original design which are allowed to be used in food industry. A technological scheme of separating of lipids from protein hydrolyzates has been developed and experimental batches of oil samples have been developed. To concentrate the fatty acids the cryoconcentration method was used. The phase transitions of the obtained lipids were studied after their cryoconcentration in the temperature range from + 15 °C to minus 40 °C in the environment of calcium chloride using a low-temperature refrigeration unit. To analyze phase transitions the plant was used, which is a container with a solution of calcium chloride cooled by a low-temperature refrigeration machine. The properties of 5 fractions of lipids formed at the time of lipid phase transitions have been identified and studied (the fractional composition, acid, iodine numbers, the content of polyunsaturated fatty acids (PUFAs), vitamin D3 and A). It was established that as cryoconcentration increases the concentration of PUFAs, reaching values close to 90%, which allows the resulting product to be attributed to biologically active food additives (BAA). By calculation, it was shown that to create functional food products on fish base from fish of the Gadidae family it is enough to inject 4 grams of BAA to 100 grams of the product. Organoleptic properties of food products from low-fat fish species were improved.
  • Pisipilt
    Kirje
    The usage of a binder system for frozen berries in the manufacture of confectionery
    (2020) Kremenevskaya, M.; Аret, V.; Tambulatova, E.; Sosnina, O.; Shkotova, T.; Kuprina, E.; Makeeva, I.; Manuylov, A.; Kipchatova, M.; Anikina, A.
    The aim of the research was to create binding systems for confectionery using gelling agents. The possibility of using partially hydrolyzed liquid egg white (egg hydrolyzate) in the binding system of gelling agents (egg hydrolyzate - agar (EG-A), egg hydrolyzate - starch (EG-S)) was determined to obtain the required mechanical characteristics when creating coatings, ornaments or fillers in confectionery with whole berries or pieces of fruit. In this regard, a technology has been developed for the hydrolysis of liquid egg white in the presence of an acidic reagent. The best rheological characteristics of the gelling agent from egg white were obtained under the following hydrolysis conditions: egg white : 1% HCl ratio = 1:2, process temperature - 66°C, duration - 40 minutes, the pH of the egg hydrolyzate was 6.53, the amount of dry solids was 11.78%. The newly created systems with agar (E406, Germany), chemically modified food starch (E1442, Germany) and hydrolyzed egg white (egg hydrolyzate) allow to adjust the properties of the coating for quick-frozen berries used in semi-finished confectionaries or cakes. It is established that the coating for quick-frozen berries, which includes a system consisting of 1% E406 and 0.5% egg hydrolyzate, should be carried out in 2 stages. In the first stage, a 10-minute exposure of the coating, which has a tensile strength of 580 g cm-2 , allows to create a strong capsule around the berry, which prevents the processes of destruction from proceeding. The second stage is necessary to obtain a uniform surface coating of the semi-finished mix from the berries. In this case, the tensile strength of the coating should be 480 g cm-2 . The system created from the E1442 and egg hydrolyzate gelling agents was also used in 2 stages when making cakes, which were subsequently baked at 180 °C. The content of the binding system in the coating applied to the test substrate was 6.9–7.7%, the effective viscosity of the coating was 120–180 Pa s. The content of the binding system in the coating of the surface of the berries in the second stage was 5.2–6.3% with effective viscosity values of 50–90 Pa s. Semi-finished berry products and ready-made baked cakes, produced with developed binding systems, can be stored at -8 °C for 10 to 12 days. After refrigerated storage, the separated moisture was not observed in the test samples. The absence of the phenomenon of syneresis with the indicated proportions of the introduction of gelling agents in coating systems has been established.