The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions

The article presents the results of the study of changes in flavour characteristics when using corrective additives. Monosodium glutamate, ribotide, yeast extract and hydrolysate of vegetable soy protein were used as flavoring additives (FA). To assess the effect of composition of meat product recipe, as well as the method of FA‑introduction on taste intensity, the recipes of model meat systems with partial replacement of meat raw materials were used. Pork fat, soy protein and potato starch were used as meat substitutes. The effect of recipe composition on the content of non-volatile substances of aroma was accessed. It is shown that replacement of pork by pork fat in the recipe by 20–40% led to a sharp decrease in the concentration of aromatic substances and a decrease in intensity of taste of the finished product several times. The ways for taste correction using FA was studied. For this, a chopped semi-finished product — minced meat was prepared from chilled whole-muscle pork and 0.05% of each FA was added. It is shown that the dynamics of changes in the content of free amino acids is the most pronounced when using monosodium glutamate not as a mono-additive, but in compositions: monosodium glutamate with yeast extract and monosodium glutamate with ribotide. A pool of chemical compounds involved in the formation of taste and aroma of products was detected. The main components were derivatives of C6–C24 fatty acids, as well as a significant number of other biochemical compounds, mainly substituted amines, amides, alcohols and ketones, with a content ranging from 0.001 to 0.2 mg/kg. The results of organoleptic analysis showed that the most delicious and attractive samples were those containing monosodium glutamate with yeast extract and monosodium glutamate with ribotide

Periodic Pattern in the Residual-Velocity Field of OB Associations

An analysis of the residual-velocity field of OB associations within 3 kpc of the Sun has revealed periodic variations in the radial residual velocities along the Galactic radius vector with a typical scale length of lambda=2.0(+/-0.2) kpc and a mean amplitude of fR=7(+/-1) km/s. The fact that the radial residual velocities of almost all OB-associations in rich stellar-gas complexes are directed toward the Galactic center suggests that the solar neighborhood under consideration is within the corotation radius. The azimuthal-velocity field exhibits a distinct periodic pattern in the region 0<l<180 degrees, where the mean azimuthal-velocity amplitude is ft=6(+/-2) km/s. There is no periodic pattern of the azimuthal-velocity field in the region 180<l<360 degrees. The locations of the Cygnus arm, as well as the Perseus arm, inferred from an analysis of the radial- and azimuthal-velocity fields coincide. The periodic patterns of the residual-velocity fields of Cepheids and OB associations share many common features.Comment: 21 page

Методика и метрологические характеристики измерений массовой доли глутамата натрия в биологических матрицах

Over the last century the people’s mode of life and eating habits has dramatically changed: the people of developed countries began to consume fast food, and also started disorderly and frequent snacking. The production of dietary meals and the increase of food assortment, including food produced from low-quality ingredients, led to the manufacturer’s necessity to use a large number of functional ingredients, i. e. those that improve taste of the food. Monosodium glutamate (MSG) is one of the widely used additives. Monosodium L-Glutamate (E621) is the sodium salt of glutamic acid found in all protein foods; it is used throughout the world as a food flavor enhancer. The legislation of the Russian Federation limits the content of monosodium glutamate, or additive E621, in a food product. Due to the fact that the glutamic acid takes the major weight in the monosodium glutamate molecule, which molecule is naturally present in almost all food products, the weight of the molecule of the E621 additive was determined by content of this amino acid expressed in terms of monosodium glutamate. In connection with the foregoing, it became necessary to develop a method for the quantitative determination of the mass fraction of monosodium glutamate introduced into food during the production of food products. Within the framework of this research a new method for determining the share of added monosodium glutamate is proposed, which is not associated with the natural content of glutamic acid. The authors have developed a method for determining the mass fraction of monosodium glutamate in food products with the help of high performance liquid chromatography with precolumn derivatization. This research presents metrological assessment of the developed methodology, determines accuracy rates and reproducibility factors in two concentrations ranges. For a range of 0.1 to 1%, the reproducibility is set at 17% and the accuracy rate is set at 30%. For the range of 1–10%, the reproducibility is 6%, the accuracy rate is 10% respectively. Also, during the development of the method, the lower limits for the quantitative determination (Limit of Detection — LOD) and qualitative determination (Limit of Quantification — LOQ) of the method were calculated. LOQ was equal to 0.01% and LOD accounted for 0.1%. The method has successfully passed the metrological certification and is included in the Register of Measurement Methods of the Russian Federation. It can be used by accredited laboratories for assessment and control of food quality.За прошедшее столетие образ жизни и пищевые привычки человека кардинально изменились: жители развитых стран стали прибегать к быстрому питанию, а также ввели в обиход беспорядочные и частые перекусы. Производство диетических блюд и увеличение ассортимента продуктов питания, в т. ч. вырабатываемого из низкокачественных ингредиентов, приводит к тому, что производителю приходится использовать большое количество функциональных ингредиентов, например таких, которые улучшают вкус. Одной из широко применяемых добавок является глутамат натрия. L-глутамат натрия (Е621) представляет собой натриевую соль глутаминовой кислоты, присутствующую во всех белковых продуктах и используется во всем мире в качестве усилителя вкуса пищи. В законодательстве Российской Федерации установлен уровень внесения глутамата натрия, или добавки Е621, в пищевой продукт. Ввиду того, что основной вес в молекуле глутамата натрия составляет глутаминовая кислота, которая естественным образом присутствует практически во всех продуктах, вес молекулы добавки Е621 определяли по содержанию аналогичной аминокислоты в пересчете на глутамат натрия. В связи с вышесказанным возникла потребность в разработке метода количественного определения массовой доли внесенного глутамата натрия при производстве пищевых продуктов питания. В рамках рассматриваемой работы предложен новый метод идентификации добавленного глутамата натрия, который не связан с природным содержанием глутаминовой кислоты. Авторами разработана методика определения массовой доли глутамата натрия в пищевых продуктах методом высокоэффективной жидкостной хроматографии с предколоночной дериватизацией. Представлена метрологическая оценка разработанной методологии, установлены показатели точности и воспроизводимости в двух диапазонах концентраций. Для диапазона от 0,1 до 1% показатель воспроизводимости установлен на уровне 17%, а показатель точности — на уровне 30%. В диапазоне же 1–10% воспроизводимость равняется 6%, точность — 10% соответственно. Также в процессе разработки методики были рассчитаны нижние пределы обнаружения количественного (Limit of Detection — LOD) и качественного (Limit of Quantification — LOQ) определения метода. LOQ составил 0,01%, а LOD = 0,1%. Методика прошла метрологическую аттестацию и внесена в Реестр методик измерений РФ. Она может применяться аккредитованными лабораториями для оценки и контроля качества пищевых продуктов

Dynamics of Gaseous Disks in a Non-axisymmetric Dark Halo

The dynamics of a galactic disk in a non-axisymmetric (triaxial) dark halo is studied in detail using high-resolution, numerical, hydrodynamical models. A long-lived, two-armed spiral pattern is generated for a wide range of parameters. The spiral structure is global, and the number of turns can be two or three, depending on the model parameters. The morphology and kinematics of the spiral pattern are studied as functions of the halo and disk parameters. The spiral structure rotates slowly, and its angular velocity varies quasi-periodically. Models with differing relative halo masses, halo semi-axis ratios, distributions of matter in the disk, Mach numbers in the gaseous component, and angular rotational velocities of their halos are considered.Comment: 22 pages, 11 figure

Open Clusters IC 4665 and Cr 359 and a Probable Birthplace of the Pulsar PSR B1929+10

Based on the epicyclic approximation, we have simulated the motion of the young open star clusters IC 4665 and Collinder 359. The separation between the cluster centers is shown to have been minimal 7 Myr ago, 36 pc. We have established a close evolutionary connection between IC 4665 and the Scorpius-Centaurus association -- the separation between the centers of these structures was $\approx200$ pc 15 Myr ago. In addition, the center of IC 4665 at this time was near two well-known regions of coronal gas: the Local Bubble and the North Polar Spur. The star HIP 86768 is shown to be one of the candidates for a binary (in the past) with the pulsar PSR B1929+10. At the model radial velocity of the pulsar $V_r= 2\pm50$ km s$^{-1}$, a close encounter of this pair occurs in the vicinity of IC 4665 at a time of -1.1 Myr. At the same time, using currently available data for the pulsar B1929+10 at its model radial velocity $V_r=200\pm50$ km s$^{-1}$, we show that the hypothesis of Hoogerwerf et al. (2001) about the breakup of the $\zeta$Oph--B1929+10 binary in the vicinity of Upper Scorpius (US) about 0.9 Myr ago is more plausible.Comment: 19 pages, 8 figure

Kinematic Control of the Inertiality of ICRS Catalogs

We perform a kinematic analysis of the Hipparcos and TRC proper motions of stars by using a linear Ogorodnikov-Milne model. All of the distant (r more than 0.2 kpc) stars of the Hipparcos catalog have been found to rotate around the Galactic y axis with an angular velocity of -0.36 +/- 0.09 mas/year. One of the causes of this rotation may be an uncertainty in the lunisolar precession constant adopted when constructing the ICRS. In this case? the correction to the IAU (1976) lunisolar precession constant in longitude is shown to be -3.26 +/- 0.10 mas/yr. Based on the TRC catalog, we have determined the main Oort constants: A = 14.9 +/- 1.0 and B = -10.8 +/- 0.3 km/s/kpc. The component of the model that describes the rotation of all TRC stars around the Galactic y axis is nonzero for all magnitudes, My= -0.86 +/- 0.11 mas/yr.Comment: 10 pages, 4 figures, 2 table

Kinematic Peculiarities of Gould Belt Stars

We analyzed the space velocities of Gould Belt stars younger than 125 Myr located at heliocentric distances <650 pc. We determined the rotation and expansion parameters of the Gould Belt by assuming the existence of a single kinematic center whose direction was found to be the following: $l_\circ=128^\circ$ and $R_\circ=150$ pc. The linear velocities reach their maximum at a distance of $\approx300$ pc from the center and are -6 km s$^{-1}$ for the rotation (whose direction coincides with the Galactic rotation) and +4 km s$^{-1}$ for the expansion. The stellar rotation model used here is shown to give a more faithful description of the observed velocity field than the linear model based on the Oort constants $A_G$ and $B_G$. We present evidence that the young clusters $\beta$ Pic, Tuc/HorA, and TWA belong to the Gould Belt structure.Comment: 17 pages, 5 figure

The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions

The article presents the results of the study of changes in flavour characteristics when using corrective additives. Monosodium glutamate, ribotide, yeast extract and hydrolysate of vegetable soy protein were used as flavoring additives (FA). To assess the effect of composition of meat product recipe, as well as the method of FA‑introduction on taste intensity, the recipes of model meat systems with partial replacement of meat raw materials were used. Pork fat, soy protein and potato starch were used as meat substitutes. The effect of recipe composition on the content of non-volatile substances of aroma was accessed. It is shown that replacement of pork by pork fat in the recipe by 20–40% led to a sharp decrease in the concentration of aromatic substances and a decrease in intensity of taste of the finished product several times. The ways for taste correction using FA was studied. For this, a chopped semi-finished product — minced meat was prepared from chilled whole-muscle pork and 0.05% of each FA was added. It is shown that the dynamics of changes in the content of free amino acids is the most pronounced when using monosodium glutamate not as a mono-additive, but in compositions: monosodium glutamate with yeast extract and monosodium glutamate with ribotide. A pool of chemical compounds involved in the formation of taste and aroma of products was detected. The main components were derivatives of C6–C24 fatty acids, as well as a significant number of other biochemical compounds, mainly substituted amines, amides, alcohols and ketones, with a content ranging from 0.001 to 0.2 mg/kg. The results of organoleptic analysis showed that the most delicious and attractive samples were those containing monosodium glutamate with yeast extract and monosodium glutamate with ribotide