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Vol. 21 (2018 year), No. 2, DOI: 10.21443/1560-9278-2018-21-2

Mishanina L. A.
Aminoacids composition of muscular tissue of Coregonus lavaretus L. (the Kola Peninsula)

The studies of the protein aminoacid composition and free aminoacids of muscle tissue of different ages of Coregonus lavaretus L. from Lakes Umbozero and Lovozero (the Kola Peninsula) have been presented. The research of aminoacid spectra in separate tissues allows to some extent to evaluate the features of protein metabolism and the physiological state of the organism. Aminoacid composition of proteins has been investigated by high-performance liquid chromatography. Fractional composition of the proteins' solubility has been determined by spectrophotometry. Significant differences in the ratio of bound and free aminoacids of muscle tissue of Coregonus lavaretus L. have been substantiated. It is established that the proteins of the muscle tissue of whitefish from Lake Lovozero have a higher total content of essential aminoacids unlike whitefish from Lake Umbozero. The content of essential aminoacid leucine in the proteins of muscle tissue of whitefish from Lovozero increases significantly, which is associated with an increase in the content of salt-soluble myofibrillar fraction. The content of essential aminoacids valine and isoleucine is significantly lower in Coregonus lavaretus L. of Lake Umbozero compared to Coregonus lavaretus L. of Lake Lovozero. Perhaps the lack of these essential aminoacids will lead to the violation of metabolism in the studied fish from Lake Umbozero. The ratio of alkaline aminoacids to acidic ones in the muscle tissue of whitefish from Lake Umbozero is less than that of whitefish from Lake Lovozero. During whitefish puberty the overall pool of essential free aminoacids decreases, the pool is in inverse proportion to content of protein aminoacids.

(in English, стр.7, fig. 2, tables. 3, ref 13, adobe PDF, adobe PDF 0 Kb)

Vol. 27 (2024 year), No. 3, DOI: 10.21443/1560-9278-2024-27-3

Pokholchenko V. A., Ershov A. M., Glukhikh Ya. A., Mishanina L. A.
Scientific and practical basis of cephalopods dehydration processes

Nowadays, it is relevant to solve the problems of adapting optimal resource- and energy-efficient modes to technologies for processing food raw materials. The work is focused on the analysis of the prerequisites to find similar features in the dehydration of food capillary-porous colloidal materials by means of various methods. The authors have studied the patterns of cephalopods dehydration using the example of octopus and squid under different heat treatment regimes. It has been proved that there is only one critical point characterizing the transition from moisture with a lower binding energy to moisture with a higher one, and an equation has been proposed for finding the critical humidity during dehydration of the objects been studied. A generalized mathematical model has been developed to determine the duration of the process at the current moisture content of the food material based on dimensionless similarity criteria characterizing the phenomena been investigated. The dependences of the moisture removal rate for different heat treatment methods of cephalopods are given according to their initial moisture content, the specific surface area of the material and the operating factors that determine the process. The obtained dependencies and patterns open up unique opportunities for labor-saving design in the food industry using rational operating modes of industrial enterprises, optimization of heat treatment processes in general and the creation of energy-efficient equipment new designs.

(in English, стр.13, fig. 7, tables. 0, ref 28, AdobePDF, AdobePDF 0 Kb)