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This study investigated Portulaca oleracea (purslane) as a potential antioxidant supplement in cooked sausages, focusing on its effects on lipid oxidation, fatty acid composition, and antioxidant activity. The fatty acid profile of the sausages enriched with 1.2% purslane powder revealed a 1.3-fold increase in alpha-linolenic acid (ALA), an essential omega-3 fatty acid. Improved oxidative stability during refrigerated storage was observed, with peroxide values of 10.9 meq/kg in the sausages with purslane by day 10 compared with 12.5 meq/kg in the control sausages. The thiobarbituric acid (TBA) values, reflecting lipid peroxidation, were also significantly lower in the sausages with purslane. The antioxidant capacity of the sausages containing purslane was significantly enhanced, demonstrating a ferric-reducing antioxidant power (FRAP) of 13.5 mg GAE/g, whereas the control sausages showed undetectable FRAP levels. Additionally, the DPPH radical-scavenging activity in the sausages with purslane was 21.70% compared with 13.73% in the control. These findings suggest that purslane improves the nutritional profile of meat products by increasing beneficial fatty acids while providing substantial protection against oxidative spoilage. Purslane offers a promising natural alternative to synthetic antioxidants, enhancing the shelf life and quality of processed meats. [ABSTRACT FROM AUTHOR]

Urban vertical farming has emerged as a sustainable and innovative approach to addressing the increasing global demand for food in rapidly growing and densely populated cities, where traditional agriculture faces significant challenges due to space and resource constraints. A primary issue in these systems is the efficient management of critical resources, particularly water and energy, which are essential for maintaining high crop productivity and environmental sustainability. This study introduces, develops, and evaluates a mathematical model that integrates Internet of Things (loT) technology to optimize water and energy usage in a hydroponic vertical farming setup. The model utilizes real-time environmental data collected from loT sensors to dynamically adjust irrigation and energy consumption, ensuring minimal waste while sustaining optimal conditions for plant growth. Extensive simulations conducted using Python demonstrate substantial improvements in Water Use Efficiency (WUE) and significant energy savings, validating the model's effectiveness. The study also presents practical case studies from regions like Singapore, Qatar, and Malaysia, showcasing how the integration of renewable energy sources, such as solar photovoltaic panels, with advanced smart irrigation technologies can lead to up to 50% growth rate improvements. Despite existing challenges, such as high initial capital investments, technical complexities, and the need for continuous maintenance, the findings indicate that modular and scalable system designs offer a promising path forward. Future research should aim to reduce overall costs and enhance system adaptability for various urban environments. Ultimately, this research provides a scalable and efficient framework for advancing urban agriculture, with the potential to contribute significantly to global food security and promote the sustainability of urban ecosystems. [ABSTRACT FROM AUTHOR]

The issue of rational nutrition of children is still extremely relevant and an effective factor ensuring the preservation of life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. When assessing the chemical composition of experimental samples of goat meat (Zaanen, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. Comparative analysis of goat meat samples shows that the fat content is more than 3 times less than that of lamb. The mass fraction of moisture is higher than mutton by 3 - 5%. Thus, it confirms that goat meat is a more dietary meat raw material in comparison with lamb. The potassium content among the experimental samples is distinguished by the goat meat of the Nubian breed (4125.83 ± 618.87 mg/ kg), which in comparison with the Zaanen (2470.10 ± 370.52 mg/kg) is more than 1.5 times greater, and the Alpine breed (1693.22 ± 253.98 mg/kg) is more than 2 times. The concentration of such essential amino acids as tryptophan, leucine, isoleucine, phenylalanine, methionine allows you to cover from 14% to 30.5% of the daily norm.

The imbalance of micro- and macronutrients is a significant health issue, often due to poor nutrition, vitamin deficiencies, and disruptions in mineral metabolism. To address these challenges, biologically active supplements (BASs) are gaining popularity. In Kazakhstan, the BIO-AP-IRGA dietary supplement, derived from dried saskatoon berry, chokeberry, and whey, was developed to improve local food products. The study explored integrating BIOAP-IRGA into yogurt and cottage cheese, assessing the impact on their nutritional and chemical properties. Standard analytical methods were used to evaluate the fortified products. The results showed that the addition of BIO-AP-IRGA significantly increased the carbohydrate content, nearly doubling it in yogurt and increasing it by eight times in cottage cheese. Additionally, the polyphenol content increased in both yogurt and cottage cheese; yogurt showed a slight increase, while cottage cheese saw nearly a twofold rise. However, the amino acid content decreased with the increasing amount of BIOAP-IRGA, showing an inverse relationship. These findings highlight the physicochemical changes that occur when BIO-AP-IRGA is incorporated into dairy products. The supplementation improves the nutritional quality of yogurt and cottage cheese, particularly by enhancing polyphenol and vitamin C levels. This innovation presents an opportunity for the food industry to develop functional dairy products with potential health benefits, addressing nutrient deficiencies and promoting better health. [ABSTRACT FROM AUTHOR]

A recipe for cooked sausages of the herodietic direction using protein hydrolysate in the amount of 3%, 5%, and 7% of the mass of raw materials is proposed. The recipe is based on "Beef Sausage". Organoleptic evaluation of the prototypes showed that when protein hydrolysate was added in an amount of 7%, a specific taste characteristic of by-products was present in the prototype. Based on the sensory evaluation results, it was decided to continue the study of samples with the addition of 3% and 5% protein hydrolysate. The results of the study of the physicochemical parameters of the prototypes with the addition of protein hydrolysate 3% and 5%, showed the values of the mass fraction of protein 16.65% and 19.29%, fat 9.85% and 12.25%, carbohydrates 2.85% and 3.07% respectively, indicating an increase in the amount of protein and a decrease in the proportion of fat compared to the control sample. A significant increase in the content of such essential amino acids as lysine and valine and interchangeable amino acids as arginine, glycine, and serine in the test samples confirms that the protein hydrolysate introduced into the prototype is rich and well-balanced in amino acid composition. To study the effect of protein hydrolysate on the quality of meat products, the moisture binding capacity was determined, which was 3% and 5% in the experimental samples with the addition of protein hydrolysate - 75.62% and 79.13%, which is 3.4% and 8.2% higher than that of the control sample, respectively. The sample with the addition of 5% hydrolysate (80.01) has the greatest moisture-retaining ability, which is 9% higher than that of the sample with 3% hydrolysate and 15.8% higher than the control indicator. The study results of the fat-holding capacity in the samples also showed positive dynamics. [ABSTRACT FROM AUTHOR]

The issue of rational nutrition of children is still extremely relevant and an effective factor in ensuring the preservation of the life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental goat meat samples (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium - 1693.22 - 4125.83 mg/kg; sodium - 852.27 - 1518 mg/kg, magnesium - 125.33 - 295.8 mg/kg; calcium - 79.27 - 160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53 - 0.62 mg / 100g, pyridoxine (B6) 0.52 - 0.64 mg/100g tocopherol 0.27 - 0.33 mg/100g. The mass fraction of goat meat proteins was 2.1 ±0.3 - 2.4 ±0.4%. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75 - 4.06%), salt-soluble (1.75 - 2.44%), alkali-soluble (11.15 - 15.10%) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock). [ABSTRACT FROM AUTHOR]

Consumer properties of meat largely depend on the physical and chemical composition. The value of camel meat is determined by its high content of nutrients in an easily digestible form necessary for the normal functioning of the body. However, the main obstacle to the use of camel meat in the production of sausage products is meat hardness and weak moisture-binding capacity of camel meat. Thus, research in this area is relevant. This article represents the study of sea buckthorn seed powder effect on the quality indicators of cooked-smoked meat products from camel meat and beef. In this regard, the chemical composition of the sea buckthorn seed powder was studied, which showed a high content of proteins and polysaccharides. It was found that the powder from the sea buckthorn seeds is a source of such biologically active substances as tocopherol 62.15 ± 2.13 mg/100 g, carotenoids 4.21 ± 0.22 mg/100 g, and flavonoids 1.54 ± 0.06%.06%. The choice of powder from the sea buckthorn seeds as part of cooked-smoked meat product from camel meat and beef is justified. It has been scientifically proven that the powder from the sea buckthorn seeds boosts the functional and technological parameters, improves the structural, mechanical and color characteristics of the finished product. In particular, it increases the product yield by 6.8%, the moisture content by 9.35%, the moisture-binding capacity by 2%, the fat-holding capacity by 3.5%; the shearing force was 5.8 N/m. As a result of the study, the use of sea buckthorn seed powder in the production of meat products from camel meat and beef has been proposed. [ABSTRACT FROM AUTHOR]