FOOD FIBRES OF THE DOMESTIC PRODUCTION FOR THE MEAT-PROCESSING INDUSTRY

Summary. The range of meat products with food fibers can be rather wide. The choice of the corresponding type of fibers or creation of a mixed product according to specific objectives allows to develop the products enriched with fibers, or products with the high content of fibers which possess pleasant taste. The right choice of fibers also gives technological and economic advantages. Concrete functional properties of polysaccharides, obviously, are connected with their spatial structure. Experience of food technologies with all evidence testifies to it. Ability to thicken water solutions are among such properties, to form jellies, to create emulsions, foams, to act as their stabilizers, to connect heavy metals, etc. Beet and wheat celluloses promote preservation of juiciness and decrease in losses at heat treatment, stabilize a good trade dress of finished products from chopped meat. Their introduction in minced products – chopped semi-finished products, pastes, canned food is most expedient. The amount of food fibers brought in compounding of products, is caused by touch properties of products and can differ for different types of food fibers. For the purpose of improvement of quality and expansion of the range of meat products studied properties of food fibers of a domestic production of ECOLIGHT native (JSC EFKO-NT). For an assessment of possibility of use of preparations in technology of meat products investigated the microbiological status and the maintenance of ions of heavy metals in objects according to requirements the SanPiN 2.3.2.1078-01. An inspection of harmlessness of cellulose of food fibers "ECOLIGHT native" was carried out on the Paramecium caudatum biotest culture. For definition of conditions of application of a preparation of food fibers of beet cellulose "ECOLIGHT native" investigated functional and technological and commodity properties of granules of food fibers "ECOLIGHT native", developed with their application of a compounding and technical documentation on production of ready-made products

CREATION OF COLLAGEN PRODUCTS FISH RAW MATERIAL

Purposeful use of proteins of connecting fabrics is based first of all on structural and mechanical and physical and chemical properties of collagen, his physiology to a human body. Traditional source of collagen is the split of skins of the cattle, but in view of the objective reasons (spongy encephalopathy, reduction of a livestock of cattle), there was a need for search of alternative sources. The particular interest and popularity represent collagenic proteins in biomedical technologies, when receiving surgical sutural materials, wound healing means, prolongator of medicines, artificial organs and fabrics, implatant. New data on use the collagen containing of sources are directly connected with expansion of a source of raw materials of processing industries of agrarian and industrial complex on the basis of deep processing of biological resources and their maximum involvement in the main and special production with significant growth in an exit of useful products from raw materials unit. In this regard, researches of a microstructure of skins and fractional composition of proteins of objects of research are conducted; data on the general chemical composition and the content of collagen in them are received. Experimental data showed that the most perspective source of collagen from the studied fishes of internal reservoirs is the skin of a silver carp that is caused by the high content of target substance collagen, the low content of fat. The technology of receiving collagenic substances with the high technical characteristics allowing to apply them in production of medical materials is proved and realized in vitro. The comparative analysis showed that substances from a split of skins of cattle and a silver carp have an identical set of amino acids, but are characterized by the different content of separate amino acid s

BIOCHEMICAL MECHANISM OF AUTOLYTIC PROCESSES OF MUSCULAR TISSUE OF FISHES

The conducted researches allowed to establish that intensive disintegration of a muscular glycogen leads to sharp decrease in size рН muscular tissue in the sour party that in turn affects a chemical composition and physic-colloidal structure of proteins therefore: resistance of meat of fish to action of putrefactive microorganisms increases; solubility of muscle proteins, level of their hydration which is water connecting abilities decreases; there is a swelling of collagen of connecting fabric; activity of the cathepsin (an optimum рН 5,3) causing hydrolysis of proteins at later stages of an autolysis increases; the bicarbonate system of muscular tissue with release of carbon dioxide collapses; predecessors of taste and aroma of meat are formed; process of oxidation of lipids becomes more active. As a result of accumulation dairy, phosphoric and other acids in meat of fish concentration of hydrogen ions of that decrease рН is result increases. Sharply shown sour environment and availability of inorganic phosphorus is considered the reason of disintegration of an actin-myosin complex on actin and a myosin which begins after 8 hours of storage, i.e. there comes the period of relaxation of muscle fibers and the period of permission of an numbness, and then the last stage of maturing of meat – deep autolysis. Thus, on the basis of classical ideas of biochemical changes of meat of land animals and summarizing the obtained data on posthumous changes in muscular tissue of fishes, it is possible to draw a conclusion that they have similar nature of regularity in comparison with muscular tissue of land animals, but their main difference is higher speed of course of autolytic transformations. It in turn leads to faster change of FTS of meat of fishes who are the defining indicators when developing assortment groups of products taking into account stages of an autolysis in meat

A new express method for determining the number of cycles of freezing and thawing poultry meat

Temperature fluctuations cause significant harm to the quality of poultry meat and its food safety, both at various stages of storage and transportation, as well as sales. Repeated repeated defrosting and freezing lead to a violation of the integrity of cells or protein denaturation, which is accompanied by a change in the ratio of the forms of moisture binding to the product. In this regard, there is an urgent task of establishing the facts of thawing and freezing of poultry meat, determining the number of cycles of repeated freezing. This article is devoted to the development of a new express method for determining the number of cycles of freezing – thawing of a broiler at the stages of the life cycle of poultry products. As the number of «freeze-defrost» cycles increases, the peak area of the differential scanning calorimetry curve (DSC) decreases from 206.4 to 192.6 kJ/mol with electric stunning and from 168.6 to 151.5 kJ/mol with gas stunning, the melting peak temperature also decreases from 5.7 to 5.2 oC with electric stunning and from 5.0 to 4.0 oC with gas stunning. The DSC temperature program and recommendations for its use for monitoring broiler processing and storage processes accompanied by phase transformations of water have been developed

TUTORING AS A FORM OF PEDAGOGICAL SUPPORT OF STUDENTS’ INDIVIDUAL EDUCATIONAL TRAJECTORIES

Purpose: The key provisions on which the tutor relies on the context of his work are the principles underlying open education: transparency; flexibility; continuity; variability; individual approach; individualization. Methodology: The relevance of the study is associated with the processes characteristic of the school system in modern Russia (modernization, optimization, change in the structural foundations), as well as the objective need of society in the search for fundamentally new approaches to the content and construction of the educational process in the educational institution. Result: Tutoring should be considered as a resource of individual evolution of personality, as a form of productive exploitation of open education opportunities for the development of individual educational programs, taking into account the specifics of a particular student. As pedagogical conditions for the implementation of the model of tutor support of the formation of basic school students’ research skills should be considered: innovative educational environment; scientific and methodological provision of tutor support of the process of building basic school students’ research skills; professional skills of the tutor. Applications: This research can be used for universities, teachers, and students. Novelty/Originality: In this research, the model of Tutoring as a Form of Pedagogical Support of Students’ Individual Educational Trajectories is presented in a comprehensive and complete manner

THE EFFECT OF GAS STUNNING ON THE NUTRITIONAL VALUE AND FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POULTRY MEAT

The introduction of modern poultry processing technologies in the Republic of Kazakhstan requires a comprehensive study of the quality characteristics of the finished product. In the presented scientific work the influence of modern methods of stunning poultry - the use of a gas environment - on the nutritional value and functional and technological properties of poultry meat is given. It is proved that the meat obtained by gas stunning has higher functional and technological properties, better retains moisture and is more stable after heat treatment

Systemic vasculitides: сlinical cases

Systemic vasculitides (SV) are a group of diseases characterized by vessel wall inflammation that leads to ischemic changes in the organs and tissues, which the respective vessels supply blood to; the spectrum of the clinical manifestations of SV depends on the type, size, location of the affected vessels, and on the activity of systemic inflammation. The etiology of the majority of primary vasculitides is unknown. It is assumed that many microorganisms may initiate inflammation of vessels of various sizes, but only some forms of SV (and in some patients) can be clearly related to certain causative and/or trigger factors (drug hypersensitivity, hepatitis B virus, hepatitis C virus, etc.). The paper gives clinical examples of the timely diagnosis and treatment of 2 SV cases in young men working on the railway of the town of Ruzaevka

Application of the wax moth (Galeria melonella) larvae extract for correction of the immune status of athletes during the recovery period

Objective: to study dynamics of parameters of system immunity of athletes during the recovery period against the background of the combined reception of antler bathtubs and extract of larvae of a wax moth. Materials and methods: dynamics of parameters of the immune system of 28 athletes (skiers) had been studied during the recovery period. The main group of athletes (14 people) received antler bathtubs in combination with intake of extract of larvae of a wax moth, and group of comparison - only antler bathtubs. Results: the analysis of the results of the survey showed that the combined reception of the extract of the larvae of the wax moth and antler baths by athletes has a pronounced effect on the dynamics of the studied parameters. The significant augmentation of initially lowered subpopulations of lymphocytes became perceptible (CD3+, CD4+, CD8+). There was an essential depression of concentration of pro-inflammatory cytokines of TNF-a and IL-6 in blood serum and depression of spontaneous production of pro-inflammatory cytokines of TNF-a (p =0,010), IL-6 and IL lß by blood cells. Conclusions: the obtained data confirm the expressed immunomodulatory effect of extract of larvae of a wax moth in athletes during the recovery period