Stanislav Kolobov
@rea.ru
Assistante professor at the department of Commodity Expertise and Customs Affairs
Plekhanov Russian University of Economics
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science
Scopus Publications
Scopus Publications
Oksana Evdokimova, Vladimir Masalov, Oksana Safronova, Elvira Pyanikova, and Stanislav Kolobov
EDP Sciences
The botanical and commodity characteristics are given, the physiological functions of the calamus root are indicated. The methods used to study its quantitative and qualitative composition of nutrients, including physiologically active substances and antiradical activity, are given. The general chemical composition is investigated, the results of the study of the mineral composition of the calamus root are presented, it is established that the root is rich in potassium, calcium, magnesium, phosphorus, as well as trace elements manganese, iron, molybdenum, which perform important physiological functions in the human body. The calculation of the percentage of satisfaction of the daily need for individual minerals was carried out, it was found that the calamus root belongs to functional food ingredients, since it satisfies the SNP by more than 15% for individual minerals. It has been shown that the calamus root contains a significant amount of vitamins C, B2, E, β-carotene. The qualitative composition of organic acids, phenolic compounds and carbohydrates is given, indicating the release time of individual substances and the values of chromatogram profiles. The antioxidant activity of the original calamus root sample ranges from 37.7 to 47.4%, depending on the extractant, heat treatment reduces the activity by 5.8-6.7%. The conducted studies allow us to consider the calamus root as a plant ingredient for a nutrient mixture.
N. N. Shagaeva, S. V. Kolobov, and I. A. Zachesova
EDP Sciences
The steadily increasing demand for semi-finished meat products is provided by the constantly expanding product range and improving its quality. In turn, quality stability is an important criterion for increasing sales. The article presents data on the effect of a natural antioxidant-dihydroquercetin on the stability of consumer properties of chopped semi-finished moose meat with the addition of beet fiber when stored at a negative temperature for 216 days. Dihydroquercetin was added in an amount of 0.05% by weight of the raw material. In the course of the work, generally accepted methods of studying organoleptic and microbiological quality indicators were used. The degree of oxidative deterioration of the product was checked by determining the acid, peroxide and thiobarbituric numbers. The conducted studies allowed us to conclude that the use of this food additive allows us to preserve the organoleptic and microbiological properties of the semi-finished product for a longer period by inhibiting the formation of oxidation products. The use of dihydroquercetin contributed to a decrease in the experimental sample of the semi-finished product on day 216 of the peroxide and acid number by 2 times, and the thiobarbituric number by 1.8 times in relation to the control. Thus, by reducing the oxidative damage of the semi-finished product, it is possible to influence its characteristics during storage.
O V Evdokimova, O V Safronova, S V Kolobov, E A Pyanikova, O A Petrova, and I V Butenko
IOP Publishing
Abstract The article provides information about domestic innovative developments aimed at improving the antioxidant properties of food products through the use of plant raw materials rich in active substances. The results of a comparative analysis of the antioxidant activity of water and alcohol extracts of certain types of plant raw materials are presented to substantiate the possibility of using it as fortifiers in food technologies to improve quality and preservation. black chokeberry and mountain ash have high antioxidant properties, while cumin seeds and ginseng root have lower antioxidant properties. However, it is noted that alcohol extraction generally reduces the extraction of biologically active substances with antioxidant properties.
N N Shagaeva, I A Zachesova, S V Kolobov, and O V Evdokimova
IOP Publishing
Abstract To reduce the negative effects of the oxidative effects of oxygen during fat storage, the use of antioxidants is provided, but currently the synthetic ones are mainly used, and some of them can have a toxic effect on the human body if proper concentration is not maintained. The article presents data on the effect of an antioxidant of natural origin - dihydroquercetin–on the stability of the properties of rendered fats during storage. As the material for the study, we used rendered elk fat and beef fat with dihydroquercetin (control) and without dihydroquercetin (experiment). Dihydroquercetin was administered in a 1% alcohol solution in the amount of 0.01%, 0.03%, 0.05%, 0.07% and 0.09% of the mass of raw materials. In the process of work, the generally accepted methods of studying the development of oxidative spoilage were used by determining the acid, peroxide and thiobarbituric numbers. The conducted research led to the conclusion that the inhibitory property of dihydroquercetin is directly dependent on its concentration, the higher its proportion in the product, the lower the indicators of oxidative spoilage. Depending on the type of fat, this additive in the amount of 0.01% allowed to prolong the shelf life of the product by a factor of 1.7 to 3.7 on average.
Inessa Zaсhesova, Stanislav Kolobov, and Natalia Shagaeva
EDP Sciences
When developing the technology of meat products with dietary fiber, the question arises of the need to obtain optimal consistent and organoleptic characteristics, that is, specific values of the structural-mechanical, functional-technological parameters of these products, objectively reflecting the consistency. This article is devoted to the results of a study of organoleptic quality indicators, functional-technological and structural-mechanical properties of chopped semi-finished products (cutlets) from elk meat with the addition of beet fibers (fiber). As the material for the study, we used samples of chopped semi-finished products without and with the addition of beet fibers (fiber) instead of bread in the amount of 25%, 50%, 75%, 100%. In the process of work, generally accepted methods of researching the organoleptic, functional-technological and structural-mechanical properties of meat products were used. Studies have led to the conclusion that the properties studied depend on the amount of fiber added and the higher its content, the higher the yield of the product, but lower sensory and strength indicators of quality. Replacing 50% of bread with beet fibers is optimal from the point of view of forming the consistency and taste of the product, and also contributes to its enrichment with dietary fiber.
Inessa Zaсhesova, Stanislav Kolobov, and Natalia Shagaeva
EDP Sciences
For the first time, studies were conducted on changes in the consumer properties of cutlets with powder from Jerusalem artichoke tubers during storage. In solving these problems, generally accepted special organoleptic, physicochemical, microbiological, structural and mechanical methods for studying the properties of finished products were used. It has been established that venison cutlets with Jerusalem artichoke tubers powder are characterized by greater stability of consumer properties compared to cutlets without Jerusalem artichoke tubers powder. During freezing and subsequent storage of cutlets, a decrease in water binding capacity and an increase in losses during heat treatment were noted. It should be noted that these changes were less pronounced in cutlets with powder from Jerusalem artichoke tubers, compared with cutlets without powder from Jerusalem artichoke tubers. It was found that cutlets with powder from Jerusalem artichoke tubers produced with powder from Jerusalem artichoke tubers showed a lower level of lipid oxidation compared to cutlets without powder from Jerusalem artichoke tubers. The results of the tasting assessment confirmed the high quality of venison cutlets with Jerusalem artichoke tubers powder.
Tatyana Duborasova, Stanislav Kolobov, and Elena Osipenko
EDP Sciences
Research work was carried out on the introduction of various food additives in the icing of raw-frozen shrimp. This allowed us to pre-serve the quality indicators of shrimp, as well as to increase the shelf life from 4 months. up to six months.