A biological analysis of endocrine-disturbing chemicals in camel meat sector in Kazakhstan

Endocrine disrupting chemicals (EDCs) consist of a diverse group of industrial chemicals and pharmacological agents. The use of instrumental analyses as the first screening tool might not be cost-effective to identify the existence of enormous numbers of chemical contaminants in environments. Also, knowledge of the concentration of individual residues is difficult to use to evaluate biological impacts of contaminants to wildlife and humans. The primary objective of present paper is a biological analysis of camel meat status in Kazakhstan. After a post-independence decline linked to the restructuration of collective structures in agriculture and food sector, the camel sector increased regularly. The camel population increased annually by 0.5% on average since the independence, while camel meat production increased by 1.2%. The slaughtering rate appeared still high, but stable for 10 years. Camel meat represented 1% only of the total red meat consumed in the country but this proportion is increasing. Despite this growing interest for camel meat, the sector is not organized in Kazakhstan. Despite recent initiatives in big towns the breeding is still traditional, and the consumption is essentially rural. Moreover, there are very few processing and no standard regarding this meat. The perspectives of development require however, the establishment of formal rules

Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheological properties of food products, as well as organoleptic indicators, and enrich meat products with dietary fibers. The aim of this study was to study the effect of an emulsion of 5% protein hydrolysate and 1% purslane powder on herodietic boiled sausages for the elderly. The results showed that the experimental samples of boiled sausages contained 15.44% protein, 6.6% fat, 4.2% carbohydrates and 71.1% moisture; this shows that boiled sausage with the addition of protein hydrolysate contains optimal chemical composition for dietary nutrition, a certain moisture index confirms the excellent consistency of boiled sausage. The change in the peroxide number was studied for 7 days. The results showed that the peroxide number did not change significantly from 2.0 meq/kg to 4.6 meq/kg. Thus, the addition of purslane with antioxidant properties helps to slow down the oxidation of fats and thereby increases the shelf life of boiled herodietic sausage. The results of the study of color characteristics showed stable color formation, which was influenced by an emulsion of collagen and purslane. It was found that products using emulsions from collagen-containing raw materials are characterized by a higher concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin)—from 728.1 mcg/mL (during the first three hours of hydrolysis) to 392.5 mcg/mL (during 6 h of hydrolysis)—which indicates a higher degree of protein digestibility these products. Thus, the addition of an emulsion of 5% protein hydrolysate and 1% purslane powder can be recommended for the production of boiled sausages with improved nutritional and taste properties

Technology improvement obtaining powdered dried honey

The object of the study is the production of powdered dried honey. The limited use of honey in the food industry is due to its physicochemical properties. Viscosity and stickiness create problems during its dosing, mixing, storage and transportation. Honey in powder form has a high commercial potential. The great advantages of using dry honey are the reduction of storage space, ease of processing and dosing. Honey is characterized by organoleptic and physico-chemical parameters affecting the drying process and the quality of the final product. The resulting powdered dry honey, in compliance with the drying modes recommended by us, has retained all its useful biological properties. The water content, as well as the dry matter content in fresh and dried honey met the criteria for the composition of honey. Consequently, reducing the water content during the drying process significantly contributes to increasing the stability of honey during storage. The developed technology provides for reducing the drying temperature to 50 °C, which also has a positive effect on the nutritional value of the final product It is established that the maximum proportion of frozen moisture in the sublimation process is observed at temperatures from minus 30 °C to minus 40 °C, depending on the types of honey, and an increase in the drying temperature above 40 °C shortens the duration of the drying process, but may affect the quality of the product. Powdered honey is in demand in the food, pharmaceutical and cosmetic industries, due to increased dosing accuracy due to the flowability of dried honey. However, it should be borne in mind that dried honey is very hygroscopic due to the presence of sugars and the amorphous state after dryin

Вивчення впливу соків з дикорослої сировини Північного Казахстану на хімічний склад сироваткових напоїв

In deep processing technologies whey is a more "valuable" product than cheese, cottage cheese. Even though whey has a low energy value among dairy products, it is at the same time very valuable biologically. Recently, the consumption of berries has increased markedly everywhere. This growth is explained by the growing attention of the population to health and the appearance on the market of many canned products "saturated with berries". In addition, there are many scientific studies concerning the composition of biologically active components in the composition of berries. Thus, scientific developments to produce new foods enriched with berries are of crucial importance for berry producers, food processors and consumers. The scientific novelty of this study is to investigate the possibility of using wild plant raw materials of Northern Kazakhstan (chokeberry and saskatoon berry) in milk beverages’ technology, that will be described for the first time. This berries despite their rich chemical composition, are rarely used in the food industry. The study describes the nutritional value and chemical composition of whey drinks enriched with juice from saskatoon berries, black chokeberry. In our study it is proposed thermosaltic coagulation as a primary treatment for whey. The comparative analyses of natural whey and treated one shows the expediency and benefit of using thermosaltic coagulation. At the same time, juices from wild berries increase the biological and nutritional value of whey drinks Thus, the described advantages are confirmed with assays and confirm the expediency of using this combined technology in the production of drinks from whey with berry juices. The obtained research results will be used to develop a new technology to produce juice drinks based on whey and will also be described in a patent for a utility model for the production of beverages from wheyУ технологіях глибокої переробки сироватка є більш "цінним" продуктом, ніж сир, сир. Незважаючи на те, що сироватка має низьку енергетичну цінність серед молочних продуктів, в той же час вона дуже цінна біологічно. Останнім часом споживання ягід помітно зросло у всьому світі. Таке зростання пояснюється зростаючим увагою населення до здоров'я і появою на ринку великої кількості консервованих продуктів, "насичених ягодами". Крім того, існує безліч наукових досліджень, що стосуються складу біологічно активних компонентів в складі ягід. Таким чином, наукові розробки з виробництва нових харчових продуктів, збагачених ягодами, мають вирішальне значення для виробників ягід, переробників харчових продуктів і споживачів. Наукова новизна даного дослідження полягає у вивченні можливості використання дикорослої рослинної сировини Північного Казахстану (чорноплідної горобини і саскатунської ягоди) в технології молочних напоїв, яка буде описана вперше. Ці ягоди, незважаючи на їх багатий хімічний склад, рідко використовуються в харчовій промисловості. У дослідженні описана харчова цінність і хімічний склад сироваткових напоїв, збагачених соком з ягід саскатуна, горобини і обліпихи. У нашому дослідженні ми пропонуємо термосолеву коагуляцію як первинну обробку молочної сироватки. Порівняльний аналіз натуральної сироватки і обробленої сироватки показує доцільність і перевага використання термосолевой коагуляції. У той же час соки з лісових ягід підвищують біологічну і поживну цінність сироваткових напоїв. Таким чином, описані переваги підтверджуються проведеними нами аналізами і підтверджують доцільність використання цієї комбінованої технології при виробництві напоїв з молочної сироватки з ягідними соками. Отримані результати досліджень будуть використані для розробки нової технології виробництва сокових напоїв на основі молочної сироватки, а також будуть описані в патенті на корисну модель для виробництва напоїв з молочної сироватки

Виявлення закономірностей жирно-кислотного складу сафлору від агрокліматичних умов

The object of the study reported in this paper is to establish a dependence of the fatty acid composition of the fast-growing annual plant safflower on the agroclimatic cultivating conditions. The growth rate of safflower and the characteristics of the extracted oil are highly dependent on external temperature and moisture. At low temperatures, for example, the growth of safflower is significantly inhibited. With an increase in temperature and the length of daylight, the central stem begins to branch while growing faster. Flowering is mainly affected by the length of daylight. The period from the end of flowering to maturity is typically 28‒30 days. However, the total ripening period of the crop depends on the variety, location, sowing time, and agro-climatic cultivating conditions. The need for water increases significantly during the flowering period of safflower, which ultimately affects the indicators of the fatty acid composition and yield. At the same time, safflower is sensitive to moisture in terms of disease. In case of excess water, it is subject to root rot. In addition, frequent rains and high humidity after ripening can provoke the germination of seeds on the head. Hence, it follows that in order to obtain a high yield with the specified characteristics of the fatty acid composition of safflower oil, it is necessary to take into consideration the quantitative indicators of moisture and its seasonality, as well as the temperature regime during the growing season. The study was conducted using arid or semi-arid, sharply continental Central Asia with its hot summers and cold winters as an example. The dependence of the physicochemical parameters of plant-derived oils on agroclimatic indicators has been established. The reported results and conclusions will allow farmers to predict the yield of oilseeds with specified characteristics depending on the changing climatic parametersОб’єктом дослідження є виявлення закономірностей жирно-кислотного складу швидкоростучої однорічної рослини – сафлор від агрокліматичних умов проростання. Темпи зростання сафлору та характеристики олії, що видобувається, значною мірою залежать від зовнішньої температури та вологи. Наприклад, при низьких температурах ріст сафлори значно сповільнюється. При збільшенні температури та тривалості світлового дня центральне стебло починає розгалужуватися, збільшуючись швидше. На цвітіння переважно впливає тривалість світлового дня. Період, від закінчення цвітіння до дозрівання, зазвичай, становить 28–30 днів. Проте загальний період дозрівання врожаю залежить від сорту, розташування, часу посіву та агрокліматичних умов вирощування. Потреба у воді значно зростає в період цвітіння сафлору, що зрештою позначається на показниках жирно-кислотного складу та врожайності. Разом з тим, сафлор чутливий до вологи з точки зору хвороб. У випадку надлишку води він схильний до кореневої гнилі. Також, часті дощі та висока вологість після дозрівання можуть спровокувати проростання насіння на головці. З вищевикладеного випливає, що для отримання високого врожаю, із заданими характеристиками жирно-кислотного складу сафлорової олії, необхідно враховувати кількісні показники вологи та її сезонність, а також температурний режим у вегетаційний період зростання. Дослідження проводилися на прикладі посушливої або напівзасушливої, різко континентальної, зі спекотним літом та холодною зимою, Центральної Азії. Встановлено залежності фізико-хімічних показників рослинних олій від агрокліматичних показників. Отримані результати та висновки дозволять аграріям прогнозувати отримання продукції олійних культур із заданими характеристиками залежно від параметрів клімату, що змінюютьс

The effects of ammonium phosphate fertilization on yield and yield components of Mustard varieties in chernozem soil

Mustard seed is primarily used in the food or condiment industries in the form of either ground seeds or oil, and plays a significant role in agriculture. Especially in the intensive agricultural system where chemical fertilizers are used, little is known the impact of ammonium phosphate (Ammophos, 12% N, 52% P2O5) fertilizer applications on the yield and yield component of mustard under chernozem soil conditions. The objective of this study was to investigate the effects of seven doses of ammonium phosphate fertilizer applications on the seed yield and yield components of two different mustard varieties [Rushen (Brassica juncea (L.) Czern.) and Profi (Sinapis alba L.)] under chernozem soil conditions in Northern Kazakhstan. According to field experiment results, there were significant differences among the treatments in relation to yield and yield components (oil content, dry matter accumulation, NPK uptake, NPK contents in seeds) of mustard varieties. The higher seed yield for the N34.6 P150 treatment in Rushen and N41.5 P180 treatment in Profi than for any of the other rates of ammonium phosphate fertilizer application under the agro-ecological conditions of Akmola region, Northern Kazakhstan

Effects of Freeze-Drying on Sensory Characteristics and Nutrient Composition in Black Currant and Sea Buckthorn Berries

Fresh berries contain numerous components that can undergo complex changes during the drying process. This study aims to investigate the effect of freeze-drying on the sensory and chemical properties of black currant and sea buckthorn berries. Freeze-drying was performed at a shelf temperature of 35–55 °C with a step of 5 °C and durations of 18, 20, 22, and 24 h. Comparing the final freeze-dried berries with their fresh counterparts, it was observed that at a shelf temperature of 50 °C and a drying time of 18 to 20 h, there was a minimal loss in the content of vitamins, organic acids, and carbohydrates. However, based on organoleptic evaluations, the best results were achieved after drying for 20 h. Furthermore, the preservation of citric and malic acids in black currant berries, along with citric, tartaric acids, and sucrose in sea buckthorn berries, was only at 45.6% when the freeze-drying time was extended to 22 h. Considering the physical and chemical properties of listed freeze-dried berries, the optimal parameters were identified as a shelf temperature of 50 °C and a drying time of 20 h. The findings from this study serve as a foundation for selecting appropriate freeze-drying parameters for various types of berries