The effect of protein hydrolysate on the functional and technological indicators of pate

It is advisable to study the effect of new protein additives on the functional and technological properties of food systems, taking into account a wide range of food and technological additives used in the production of meat products. The purpose of the research is to determine the effect of protein hydrolysate on the functional and technological indicators of pate. Optipep protein hydrolysate was used. Research methods. The functional and technological indicators of the protein hydrolysate were determined; the physico-chemical indicators of the pate samples were determined, and the obtained values were compared with the requirements of the state standard. The yield of the product after heat treatment was also determined. Results. It has been established that protein hydrolysate has high functional and technological indicators, which affect the increase in the yield of the product, as well as the increase in moisture, which contributes to a more spreadable consistency of the product. Samples of pate with the introduction of protein hydrolysate have a higher nutritional value. Based on the results, concluded that it is advisable to use protein hydrolysate in the pate recipe to improve its quality indicators

Application of whey protein hydrolysate as a technological additive in the sour cream production

In the context of economic sanctions, the problem of supplying food additives, including stabilizers and thickeners, which are important in the production of fermented milk products, remains relevant for many enterprises; the development of a fermented milk product – sour cream, using whey protein hydrolysate as a technological additive is relevant. The purpose of the research was to study the effect of whey protein hydrolysate on the technological process of manufacturing a fermented milk product, sour cream, and the quality indicators of the final product. The results of the acidity study showed that in the experimental samples, the ripening process occurred faster than in the control sample. Based on the results of the research, it can be concluded that whey protein hydrolysate can be used as a technological additive in the production of fermented milk products to improve quality indicators

Color characteristics and microstructure of bioactive films on various structure formers

The color and transparency of the films in which food products are packaged are one of the important factors for consumers when choosing food products. The aim of this research was to investigate the color characteristics and transparency films made on different biopolymer bases and with the addition of active components. The results of determining color characteristics showed different effects of introducing protein hydrolyzate into alginate, agar and pectin film bases. The films based on pectin have a higher yellowness value. Films based on agar turned out to be the most transparent. The color intensity (Chroma) is most pronounced in films based on pectin with the addition of protein hydrolysate. Thus, the addition of protein hydrolyzate affects the transparency of the films, as well as their color characteristics and color intensity, however, the nature of these changes directly depends on the structure-forming matrix used

Influence of a complex preparation based on phytoextracts on productivity indicators and development of the immune organs of broiler-type chicken

This research is devoted to studying the safety of livestock, live weight, mass of internal organs and morphohistological changes in the immune organs of broiler-type chicken when substituting antibiotic feed supplements in the diet and in combination with antibiotic growth stimulants, a feed additive including essential oils, protected organic acids (fumaric acid, sorbic acid, DL-malic acid, citric acid), and hot pepper extract. The experimental procedure was conducted at the production conditions of “Ptitsefabrika “Sredneuralskaya” OOO in broiler-type chicken “Ross 308” under the guidelines of the Federal Research Center “VNITIP” of the Russian Academy of Sciences (2013). Having conducted research, the positive effect of a complex preparation based on phytoextracts on the liveability of broiler-type chicken, their live weight, and on the development of the immune organs was determined

Application of whey protein hydrolysate as a technological additive in the sour cream production

In the context of economic sanctions, the problem of supplying food additives, including stabilizers and thickeners, which are important in the production of fermented milk products, remains relevant for many enterprises; the development of a fermented milk product – sour cream, using whey protein hydrolysate as a technological additive is relevant. The purpose of the research was to study the effect of whey protein hydrolysate on the technological process of manufacturing a fermented milk product, sour cream, and the quality indicators of the final product. The results of the acidity study showed that in the experimental samples, the ripening process occurred faster than in the control sample. Based on the results of the research, it can be concluded that whey protein hydrolysate can be used as a technological additive in the production of fermented milk products to improve quality indicators

The effect of protein hydrolysate on the functional and technological indicators of pate

It is advisable to study the effect of new protein additives on the functional and technological properties of food systems, taking into account a wide range of food and technological additives used in the production of meat products. The purpose of the research is to determine the effect of protein hydrolysate on the functional and technological indicators of pate. Optipep protein hydrolysate was used. Research methods. The functional and technological indicators of the protein hydrolysate were determined; the physico-chemical indicators of the pate samples were determined, and the obtained values were compared with the requirements of the state standard. The yield of the product after heat treatment was also determined. Results. It has been established that protein hydrolysate has high functional and technological indicators, which affect the increase in the yield of the product, as well as the increase in moisture, which contributes to a more spreadable consistency of the product. Samples of pate with the introduction of protein hydrolysate have a higher nutritional value. Based on the results, concluded that it is advisable to use protein hydrolysate in the pate recipe to improve its quality indicators

Color characteristics and microstructure of bioactive films on various structure formers

The color and transparency of the films in which food products are packaged are one of the important factors for consumers when choosing food products. The aim of this research was to investigate the color characteristics and transparency films made on different biopolymer bases and with the addition of active components. The results of determining color characteristics showed different effects of introducing protein hydrolyzate into alginate, agar and pectin film bases. The films based on pectin have a higher yellowness value. Films based on agar turned out to be the most transparent. The color intensity (Chroma) is most pronounced in films based on pectin with the addition of protein hydrolysate. Thus, the addition of protein hydrolyzate affects the transparency of the films, as well as their color characteristics and color intensity, however, the nature of these changes directly depends on the structure-forming matrix used