Histological Identification of Animal Protein Ingredients

Authors

  • Valentina Krishtafovich Department of Commodity Research and Examination of Goods, Russian University of Cooperation, V. Voloshinoy Street 12/30, Mytischi, Moscow Region, 141014, Russia
  • Dmitry Krishtafovich Department of Commodity Research and Customs Examination, Russian Customs Academy, Komsomolsky Prospect Street 4, Lyubertsy, Moscow Region, 140009, Russia
  • Yuri Belkin Department of Commodity Research and Commodity Expertise, Plekhanov Russian University of Economics, Stremyanny Pereulok Street 36, Moscow City, 117997, Russia
  • Roman Gubarev Department of Monitoring and International Projects, Plekhanov Russian University of Economics, Stremyanny Pereulok Street 36, Moscow City, 117997, Russia

DOI:

https://doi.org/10.3923/pjn.2016.95.98

Keywords:

Blood plasma, connective tissue, microstructural research, protein additives

Abstract

The results of microstructural research of powdery animal protein additives produced from pork collagen-containing connective tissue and blood plasma are presented. The analyzed samples had similar composition of collagen and elastin animal proteins. Generally, a protein agent based on animal connective tissue fibers only or in combination with granular eosinophilic protein of a different biological origin is taken as a sample. The rate of hydrolytic changes of connective tissue intercellular substance during technological processing of agents was found different. Plant protein and carbohydrate components were not found.

References

Krishtafovich, D.V., 2013. The keeping of frozen half-finished products in dough, developed with protein ingredients. Fundamental Applied Res. Stud. Econ. Cooperative Sector, 6: 145-149.

Krishtafovich, D.V., 2014. Comparative analysis of the nutritional value of meat produced according to traditional recipes with the use of protein of animal ingredients. Fundamental Applied Res. Stud. Econ. Cooperative Sector, 5: 132-136.

Krishtafovich, D.V., 2014. Functional and technological properties of protein ingredients and rheological properties of disperse systems on their basis. Fundamental Applied Res. Stud. Econ. Cooperative Sector, 1: 181-185.

Krishtafovich, D.V. and I.A. Zhebeleva, 2014. Rheological and functional and technological properties of minced meat with protein supplement of animal origin. Fundamental Applied Res. Stud. Econ. Cooperative Sector, 3: 121-126.

Krishtafovich, D.V. and I.A. Zhebeleva, 2014. The quality of dumpling dough with protein ingredients on the basis of connective tissue. Fundamental Applied Res. Stud. Econ. Cooperative Sector, 6: 31-35.

Khvylya, S.I., I.A. Zhebeleva, D.V. Krishtaphovich, E.V. Khaustova and V.V. Melnikov, 2011. Histological identification of protein additives of animal origin. Meat, 1: 36-38.

Zhebeleva, I.A., D.V. Krishtafovich and G.P. Goroshko, 2008. Optimization of pelmeni recipes with the consideration of balanced amino acid composition. Meat Ind., 2: 60-63.

Zhebeleva, I.A. and D.V. Krishtafovich, 2008. Food value of pelmeni with protein supplements of animal origin. Meat Ind., 8: 76-78.

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Published

15.12.2015

Issue

Vol. 15 No. 1 (2016)

Section

Research Article

License

Copyright (c) 2016 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Krishtafovich, V., Krishtafovich, D., Belkin, Y., & Gubarev, R. (2015). Histological Identification of Animal Protein Ingredients. Pakistan Journal of Nutrition, 15(1), 95–98. https://doi.org/10.3923/pjn.2016.95.98