The article provides basic information about the functional properties of fish culinary products developed on basis freshly frozen pollock with additives vegetable powders: jerusalem artichoke powder, basil, tomato, paprika, dill, and onion carrot were used as raw materials. influence duration heat treatment from cutlet mass sensory characteristics, value moisture-retaining ability, size partic...

The objective of the present study was undertaken to standardize the levels of shredded potato and added water in the development of chevon cutlets. The lean meat was minced twice through 4 mm plate. The cutlets were prepared with the incorporation of shredded potato at 0, 5, 10 and 15% level and added water at 0, 3, 6 and 9%, respectively replacing the lean meat. A significant effect of mincin...

D-values were obtained for Listeria monocytogenes and Yersinia enterocolitica at 50, 55 and 60 degrees C in vacuum-packed minced beef samples heated in a laboratory water-bath. The experiment was repeated using vacutainers, which allowed heating of the beef to the desired temperature before inoculation. D-values of between 0.15 and 36.1 min were obtained for L. monocytogenes. Pre-heating the be...

A method is presented for isolation of 2-10 gm of highly puri fied nucleoli from Walker tumors. Initially, 0.5-1 kg of tumor was minced in a specially devised stainless steel mincer. The minced tissue was then homogenized in a continuous tissue homogenizer in 0.25 Msucrose containing 3.3 HIMCaClj. The nuclear preparation, obtained by continuous flow centrifugation, was subjected to sonic oscill...

This article reports on an investigation into the ability of minced banana peel to extract lead and copper ions from water and the parameters involved in this process. The kinetics of copper and lead uptake reached equilibrium in 10 min and the extraction of metals ions was favorable above pH 3. The medium was characterized by FTIR, which showed absorption bands of carboxylic and amine groups a...

The concern about the impact of food consumption on climate change has emphasized importance a plant-based diet to reduce animal products. Various alternatives are introduced market substitute products that known as source protein. This study focused nutrient analysis 58 with protein derived from egg white, mycoprotein, pea, soy, combination pea and wheat. were divided into groups such cold cut...

The purpose of the scientific work is to study indicators quality and safety fish culinary products for children's nutrition. object were dishes. Microbiological physico-chemical methods determined nutritional value, toxicity set shelf life products.
 article provides up-to-date information on impact factor development child's body. lack a balanced diet can lead various forms allergies, an...

Background: Electron beam irradiation is one of the effective ways to control food-borne pathogens. We evaluated the effect of electron beam irradiation on survival of Escherichia coli O157:H7 and Salmonella enterica serovar Thyphimurium in minced camel meat during refrigerated storage. Methods: The meat samples were inoculated with E. coli O157:H7 and S. enterica serovar Thyphimurium and then...

tion, two with the 4th, three with the 5th, and one with the 6th generation). The tests were done in a 15cm diameter Petri dish containing a layer of 1cm of pure agar (2g for 20ml of water) so the larvae could move. Nine 2cm circular holes, were opened in the agar eight being equally distant from the central hole (Fig.). We dropped melted agar in the newly opened holes, which after getting cold...