Перегляд за Автор "Masliichuk, Olga"
Зараз показуємо 1 - 2 з 2
- Результатів на сторінці
- Налаштування сортування
Документ Determination of toxicity of chopped meat-based semi-products in vivo(Determination of toxicity of chopped meat-based semi-products in vivo / Maria Paska, Ulyana Drachuk, Olga Masliichuk, Volodymyr Vovk // Eureka: Life Sciences. - 2017. - N 5. - S. 26-32., 2017) Paska, Maria; Drachuk, Ulyana; Masliichuk, Olga; Vovk, Volodymyr; Паска, МаріяAt solving the problem of protein deficiency, the great role of the raw material for its production is played by leguminous cultures such as peas, haricot beans, lupine, forage beans, lentil, chick-peas, peavine and other. The chemical composition and food value of proteins of these cultures are most close to animal proteins – of meat, fish and also milk. Among the essential quantity of vegetable raw material that contains protein (33−50 %), the special place is occupied by lupine, characterized as an important reserve of high-quality protein substances at the World congress in 1991 in the USA [1]. There were elaborated certain recipes of meat chopped semi-products, based on beef that contains 5 %, 10 %, 15 % of lupine flour and 0,5 % of elecampane root powder. There were carried out the studies on the determination of toxicity of functional raw material and cutlets with 10 % content of lupine flour and 0,5 % of elecampane on white mice organisms. There were used methods, based on toxic substances extraction from forages and peeled gains under condition of the intra-stomach administration and cutlets feed during 10 days. Blood was taken for hematological studies in mice, fed by functional cutlets. It was proved, that these products have no toxic influence on organisms. At the pathoanatomical dissection, any macroscopic changes in tissues were not revealed, blood hematological results are within norm. The best sample No. 2 with 10 % content of lupine flour and 0,5 % of elecampane was determined by the gustatory method. It was determined, that functional meat chopped semi-product may be included in the ration for the sound, treating-prophylactic nutrition.Документ Toxic elements in lentil, thyme and juniper in the composition of semi-smoked sausages using the method of atomic-absorption spectrometry with atomization in flame(2017) Паска, Марія; Paska, Maria; Simonova, Iryna; Galuch, Bogdan; Basarab, Iryna; Masliichuk, OlgaStudies have been conducted into the content of toxic elements in sprouted and unsprouted lentils, juniper fruits and thyme herb, manufactured samples of semi-smoked sausages whose formulation contained the specified ingredients. The samples were prepared for conducting the study. Measuring the mass fraction of heavy metals is based on the selective absorption of electromagnetic radiation of a certain frequency by atoms of substance in a free state. Metal mass fraction in the mineralizate of a sample of food products was calculated by the calibration dependence of absorption magnitude on mass concentration of the metal. Measurement of copper and zinc mass fractions involved an atomization technique in the air-acetylene flame, with a burner heated to a temperature of around 3000 °C; their content was determined by the magnitude of radiation resonance absorption at analytical wavelength corresponding to the examined metal. It was determined that the investigated vegetable raw materials and semi-smoked sausages did not contain toxic elements that exceeded the standard