WATER ABSORPTION OF INTESTINAL MEMBRANES TREATED BY VEGETABLE TANNING AGENTS
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2017, Vol 1, Issue
Abstract
The technology of intestinal manufactured goods is a complicated and labor-consuming process, accompanied by the formation of a significant amount of shortage and waste. The production of intestinal glued membranes takes priorityamong the known methods of rational use of raw materials. Universal and constant demand for natural sausage casings, which are preferable by their production cost among other artificial analogues, is a convincing justification. The main disadvantage of glued membranes is the opportunity to split cut strips because the properties of native collagen and elastin of intestines cause convertibility of bonding-and-separation process due to the interaction with water and loss of the sufficient adhesion. One of the ways to reduce the process of convertibility-and- splitting in the technology of stuck together guts is limited tanning. Its most important and well known feature is irreversibility. Thus, one of the characteristics of the degree of tanning is the ability to absorb and retain water, resulting in water absorption capacity. Based on theoretical data the feasibility of using nutritive tannin as vegetable tannin for the improvement of protective properties of intestinal membranes is substantiated. It is found that control samples of dried enteric films are characterized by intestinal water absorption of 300% due to swelling ability of collagen-elastin base of submucosa pork belly in water in its native state. This fact explains the causes and convertibility of enteric films' gluing-separation process during their preparation and prolonged contact with water. Obvious is negative balance of water content in the process of control samples of enteric films recovery that follows a regulated method of wiping them with clean, dry cloth after staying in water. The changes of films' water absorption from manufactured pork belly exposed to tanning. It is found that the result of processing products from belly with 0,05–3,00% of aqueous solution of tannin is the reduction of water absorption in 2–8 times. Rational duration of treatment equals (45–60)×60 s. The results of the reduction of water absorption by enteric films treated with vegetable tannins are received. They characterize the degree of tanning and irreversibility of the properties due to chemical interaction of proteins (collagen and elastin) of tannin, which penetrate into microstructure of intestinal tissue and react with functional groups of adjacent chains of protein, resulting in the formation of cross-links in its structure. Cross-linking occurs, which is a typical manifestation of tanning effect. The prospects for further studies, which include the study of the impact of the obtained data on indicators of strength and elasticity of glued intestinal membranes, are presented
Authors and Affiliations
Валерій Михайлов, В’ячеслав Онищенко, Вікторія Большакова, Аліна Борисова
Keywords
Related Articles
- EP ID EP185430
- DOI -
- Views 65
- Downloads 0
ОЦІНКА КОНКУРЕНТОСПРОМОЖНОСТІ ВІСКІ В УКРАЇНІ
Охарактеризовано стан ринку, досліджено споживні властивості та визначено показники конкурентоспроможності віскі провідних світових виробників, що реалізуються в Україні. Проведено оцінку конкурентоспроможності віскі за...
RESEARCH ON BIOLOGICAL VALUE OF FROZEN SEMI-FINISHED GROUND MEAT PRODUCTS USING THE “KRIOMEAT” FORMULAE WHEN STORED
Semi-finished ground meat products affected by low temperatures due to freezing are subject to a number of negative changes caused by physical and chemical, biochemical, microbiological intensified processes due to their...
КІЛЬКІСНИЙ АНАЛІЗ ЗБАЛАНСОВАНОСТІ НУТРІЄНТІВ У РАЦІОНАХ ОДНОРАЗОВОГО СПОЖИВАННЯ ДРУГОГО ПОКОЛІННЯ
Здійснено кількісний аналіз збалансованості трьох груп зв’язаних між собою нутрієнтів у 28 раціонах одноразового споживання другого покоління, призначених для довготривалих систем харчування лікувально-профілактичної дії...
ВИКОРИСТАННЯ МІКРОБНОГО ПОЛІСАХАРИДУ КСАМПАНУ ДЛЯ ПІДВИЩЕННЯ ЯКОСТІ МАФІНІВ НА ОСНОВІ ШРОТУ ЗАРОДКІВ ПШЕНИЦІ
Досліджено можливість використання мікробного полісахариду ксампану для підвищення якості мафінів, які виготовлені на основі шроту зародків пшениці з повною заміною в рецептурі пшеничного борошна. Установлено, що його ви...
NANOTECHNOLOGY OF HEALTHFUL PRODUCTS «NATURESUPERFOOD» AND VEGETBLE ICE CREAM (SORBETS) WITH A RECORD CONTENT OF BAS FOR IMMUNOPROHYLAXIS
The new method and nanotechnology of healthul products "NatureSuperFood" – fruit and vegetable ice cream-sorbets are proposed and developed. The use of them allows obtaining the products with unique characteristics.The n...