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- ДокументCOMPLEX PROCESSING OF JERUSALEM ARTICHOKE INTO FUNCTIONAL PRODUCTS(2019) I. Bilenka, N. Lazarenko, О. Zolovska, N. Dzyuba. The paper presents an analysis of literary sources, which shows the importance of expanding the range of functional products and the relevance of developing technology for the integrated processing of Jerusalem artichoke tubers. For experimental studies used standardized techniques. Using the Ishikawa diagram, the most significant causal relationships of the main factors that influence the quality of healthy food products prepared on the basis of the Jerusalem artichoke are identified. Studies of the amino acid composition of tubers and limiting amino acid established. The main raw material is tested for the content of heavy metals and nitrates. The possibility of excluding the “cleaning” technological operation was experimentally substantiated and confirmed by microbiological studies. We have studied the effect of microwave processing at different processing modes to reduce the microbiological contamination of raw materials. Technologies have been developed for the processing of topinambur into candied peel and fermented products. In the technology of candied peel, to reduce the mass fraction of sugar in the finished product, which is used for sprinkling, a mixture of fructose and pectin was used. Drying was carried out to achieve in the finished candied mass fraction of moisture 14%. The parameters of the Jerusalem artichoke fermentation process were established: temperature - 20 ° С, duration 10 days, the amount of the added starter was 1% of the mass of the prepared raw material. Lactic acid bacteria Lactobacillus plantarum strain AH 11/16 were used as the starter. Fermentation was carried out before the accumulation of titratable acids 0.8 ... 0.9%, in terms of lactic acid. A flow chart of the integrated processing of Jerusalem artichoke tubers into functional food products is presented. A tasting of the developed samples was carried out, which showed high organoleptic indicators of the quality of the finished product. The developed technologies have been tested in restaurant facilities.
- ДокументIMPROVEMENT OF THE BLENDING TECHNOLOGY OF MEDIUM DRY AND SEMI-SWEET WHITE TABLE WINES(2019) O. Khodakov, L. Osypova, H. Sarkisyan, O. Radionova, T. AfanasyevaThe paper reviews the literature on the existing technologies of medium dry and semi-sweet table wines. The main problems of manufacturing this type of wines have been outlined, as well as how they are solved by domestic and foreign winemakers. The classical scheme of producing medium dry and semi-sweet wines allows retaining the aroma of a certain grape variety and obtaining quality wines, but it is not applied in Ukraine as it is technologically complicated and costly. The scheme that involves blending is far more economical, but does not allow retaining all the fine aromatic nuances of a variety. So, the article considers the ways of obtaining medium dry and semi-sweet wines using grape must that has been concentrated by freezing. It has been shown that this technology will allow retaining the valuable substances of the variety aroma and will be the basis for producing the highest-quality wines of this type. For the research, the following samples have been analysed: clarified must of the Rkatsiteli and Citronny Magaracha grape varieties, must concentrated by freezing, vacuum must, dry wine materials, and the medium dry white table wines made from them. In the musts and wines, the main physical and chemical characteristics have been studied (the mass concentrations of sugar, titrated acids, total and free sulphur dioxide), as well as some additional parameters (the pH, mass concentrations of phenolic substances, free and bound terpene alcohols, optical density with the wavelength 420 nm). The mass concentrations of volatile acids and the sensory characteristics of the wine materials and wines have been determined, too. The research has shown that in the medium dry wines obtained by cryotechnology, the concentrations of free terpene compounds increased from 1.01 mg/dm3 to 1.21 mg/dm3 in Rkatsiteli, and from 2.89 mg/dm3 to 3.24 mg/dm3 in Citronny Magaracha. The flavour and aroma improved substantially, too. So, the blending technology of producing medium dry and semi-sweet table wines using cryomust allows retaining, to the greatest possible degree, the bright and peculiar aroma of the grape variety, and obtaining the highest-quality wines of this type.
- ДокументTECHNOLOGY OF CYCLIC DISTILLATION IN ALCOHOL PRODUCTION(2019) Y. Buliy, P. Shiyan, A. Kuts, I. MelnikAlternate changing of the steaming periods and liquid overflow allows to intensify mass transfer between liquid and steam and to reduce the specific consumption of heating steam in the process of separation of multicomponent mixtures. Known methods and models have not found widespread practical use due to the lack of mass transfer in the steam period, fluctuations in steam pressure in the collector, the complexity of constructive solutions to ensure cyclic mode, etc. The authors propose a technology for rectification, which involves the cyclic motion of the liquid without interrupting of the supply of heating steam and the construction of a rectification column for its implementation. The purpose of the work was to research the effectiveness of the proposed technology in the process of rectification of alcohol-containing fractions and to establish the specific flow rate of steam in the impurity concentration column. To ensure a cyclic mode, the column was equipped with movable liquid transfer devices connected to actuating mechanismes, which acted according to the controller program, and perforated (scale-shaped) trays. The primary task was to determine the hydrodynamic mode of operation of the contact devices - the lower and upper the critical vapor velocity of at which the liquid is retained on the plates and there is its entrainment. It is established that the vapor velocity in the free section of the column can reach 1.2 m/s or more, and in the openings of the scales must exceed the first critical velocity of 6.5-7.5 m/s. The weeping of the tray occurs at the vapor velocity in the holes of 1.5-1 m/s. The investigations were carried out in the production conditions of the Chudniv branch of SE “Zhytomyr liquor producer ”. It is experimentally proved that in the process of rectification of alcohol-containing fractions, the main impurities are removed completely, the degree of extraction of higher fusel alcohols is increased by 38%, methanol - by 15.6 %, the multiplicity of concentration of the main impurities is increased by 25 %, the higher alcohols - by 40 %, methanol – by 34 %, acrolein – by 36 %. The costs of heating steam are reduced by 30 % compared to typical installations and do not exceed 13 kg/dal of absolute alcohol introduced with feed. Exempted from the key impurities the bottom liquid of the impurity concentration column should be used for hydroselection in the purifying column.
- ДокументDESCRIPTOR-PROFILE METHOD FOR DETERMINING THE QUALITY OF APPLE JUICE SAMPLES(2019) A. Lilishentseva, A. SmolyarTo assess the competitiveness of products abroad, the method of descriptor-profile analysis is widely used, the essence of which is that the complex concept of one of the organoleptic properties (taste, smell, texture) is in the form of a set of simple components (descriptors) that are evaluated by tasters intensity on the appropriate scale. The method allows comparing the sensory characteristics of the products produced with competitors and developing the sensory profiles of the original standards (brands) of products. The article presents the results of scoring the quality of nine samples of apple juice. As a result of the work carried out by the commission of appraisers of taste, fruit juice descriptors were developed. Based on the marketing research, consumer preferences were studied and the coefficients of significance of fruit juice descriptors were determined. Further, a 50-point scale for evaluating the quality of fruit juices based on the received descriptors was developed. Using the developed point scale, the quality of nine samples of reconstituted apple juice was assessed, as a result of which a sample of apple juice was determined, which scored the maximum number of points and approached the profile of an ideal apple juice.
- ДокументIDENTIFICATION OF FOOD PATHOGENS AND DETERMINATION OF THEIR DISTRIBUTION LEVEL IN UKRAINIAN FOOD PRODUCTS OF ANIMAL AND PLANT ORIGIN BY PCR METHOD(2019) O. Berhilevych, L. Pylypenko, V. Kasianchuk, A. Ilyeva, P. ShubinThe foodborne pathogens cause serious public health problems in each country. In this regard, microbiological investigation is included in food safety management of the food chain. Molecular methods and mostly polymerase chain reaction (PCR) are considered highly sensitive, specific and rapid methods for pathogens detection from raw material and food. This study describes the using of specially designed and highly specific primers for PCR to identify 5 common and especially dangerous causeve agents of food poisoning and disease and to determine their level of distribution in food of animal and plant origin. The studies included the identification of methicillin-resistant Staphylococcus aureus (MRSA) and Cronobacter spp. (E. sakazakii) from raw milk, Shiga toxin-producing strains of Escherichia coli (STEC) from beef and swine carcasses, Bacillus cereus and Clostridium perfringens from various types of plant and animal raw materials and products of its processing - fruits, vegetables, berries, dried and preserved products, food concentrates, half-canned food. A total of 397 food samples were investigated to detect these pathogens using classical bacteriological methods and PCR. It was found that the distribution of foodborne pathogens in the studied products of animal and plant origin was as follows: Staphylococcus aureus (MRSA) and Cronobacterspp. (E. sakazakii) in raw cow milk in 6.5% and 19.4% of cases, respectively; shiga-toxin-producing Escherichia coli (STEC) from beef and pork carcasses in 8.1% and 5.7%; Bacillus cereus and Clostridium perfringens from different types of plant and animal raw materials and their processing products averages 27.5 % and 7.7 %, respectively. The advantages of molecular biological methods to which the PCR method relates, include their speed, as well as the specificity of identification of microorganisms by the features of genetic regions of genes that carry information about their pathogenicity factors. It has been found that the rate of detection of these pathogens when using the PCR method in comparison with classical methods increases at least 5-9 times. This data will be useful for assessing microbiological risk and will help authorities develop strategies to reduce consumer health risks.
- ДокументFATTY ACID CONTAINMENT IN ORGANIC CHICKEN-BROILERS MEAT AND TRADITIONAL GROWING(2019) M. Kucheruk, S. Midyk, D. Zasekin, В. Ushkalov, О. KeppleThe article presents the results of the study on fatty acids content of broiler chickens purchased from retailers and broiler chickens grown in organic farming. In the study we compared the obtained results. There are also results of the influence of developed preventive drug postbiotic on the fatty acid composition of broiler chickens. The samples were compared in terms of their nutritional value and quality. Chicken that goes into the retail network is obtained from broiler chickens grown in a traditional (intensive) technological way. Organic poultry is extensive. For the experiment in organic farming, we formed the 2 groups (control and experiment). In the experimental group, broiler chickens received a prophylactic preparation - a postbiotic with organic feed, and no drugs were used in the control. In-depth studies of the mechanisms of its effect on the body of chickens and the quality of the products obtained were studied changes in the fatty acid composition of total lipids in skeletal muscle and the biochemical composition of the muscle tissue of chickens. There were no significant changes in the fatty acid content of the tested meat compared with the control group. The content of palmitoleic, linoleic and caprylic acids is slightly increased. The fat content of heavy broiler chickens is much higher than that of broiler chickens. The best fatty acid ratio of omega-3 and omega-6 is found in organic chicken meat. Retail chicken meat has a lower omega 6 content, significantly higher than palmitic acid omega 3. Organic chicken meat contains 3-5% less fat compared to retail chicken. In the meat of chickens grown using organic technology, the amount of saturated fatty acids increased significantly by 11.13%, there is a significant decrease in omega-6 fatty acids by 7.57% and an increase in the amount of omega-3 fatty acids by 0.8% compared to with chicken from the retail chain. Therefore, the value of organic chicken meat lies not only in the absence of residues of antibiotic substances, pesticides and herbicides, but also in its biological value and dietary properties.
- ДокументANTIBACTERIAL AND ANTIFUNGAL EFFECT OF ACHILLEA MILLEFOLIUM ESSENTIAL OIL DURING SHELF LIFE OF MAYONNAISE(2019) Asiye Ahmadi-DastgerdiThe importance of food-borne disease and consumer demands for avoiding synthetic food preservatives shifted the research interest to natural food preservatives such as essential oils which have antimicrobial activity. Also, spoilage of foods by fungi is a major problem, especially in developing countries. The aim of this study was to evaluate the efficiency of Achillea millefolium essential oil as natural food preservative in high fat and low fat mayonnaise kept at 4°C for 6 months. Mayonnaise samples were divided into four experimental treatments, namely: EO (essential oil in concentrations of 0.45-7.2 mg/ml), BS (sodium benzoate and potassium sorbate in concentration of 0.75 mg/ml), Cmo (control: no preservative with added microorganisms) and C (control: no preservative and no added microorganisms). The results showed that of essential oil of Achillea millefolium had influence against all of the tested microorganisms in mayonnaise and all of the pathogens and fungi did not grow in mayonnaise, whereas in the control samples all of the microorganisms grew. The maximum cell counts of bacteria and fungus in low fat mayonnaise were approximately lower than the high fat mayonnaise or resistance to inactivation of microorganisms appeared to be greater in high fat mayonnaise than in low fat mayonnaise (p< 0.05). Also, BS samples exhibited antimicrobial properties against tested species during storage. In conclusion the essential oil of Achillea millefolium would lead to control food pathogenic organisms and food spoilage organisms and therefore, it can be used as natural preservative in food industry such as mayonnaise.
- ДокументDEVELOPMENT OF SOUR-MILK HEALTHY BEVERAGES WITH THE USE OF NATURAL HERBAL NANOADDITIVES(2019) R. Pavlyuk, V. Pogarskaya, K. Balaba, T. Kravchuk, A. PogarskiyTechnologies of healthfull products - bioyogurts with unique characteristics have been developed. The new products are characterized by a high content of naturally occurring biologically active substances - phytocomponents of fruits and vegetables (carrots, lemons with zest, apples, Jerusalem artichoke), in particular, β-carotene, phenolic compounds, tannins, ascorbic acid, ie substances having antioxidants. Besides, they have a high content of prebiotic substances - soluble pectic substances, cellulose, inulin and proteins. Recent biogurts play the role of natural thickeners and structure-forming agents. This makes it possible to eliminate the need for the use in the production of bio yoghurt food additives and synthetic additives. Technologies for making bio yoghurts are based on the use of nanosized cryo-additives from nanosize with the record content of biologically active substances (BAS), whose mass fraction in cryo-additives is 2.5 - 5.0 times greater than the original fresh cheese. Obtaining the latter is based on the complex action on the raw materials of cryogenic "shock" freezing with the use of liquid and gaseous nitrogen and cryodestruction with fine grinding. When making bioyoghurts, cryoadditives act as natural enrichment agents, structure-forming agents, texture stabilizers and dyes. In addition, phytoextracts from natural spices and medicinal herbs (echinacea, coriander, burkun, oregano) are included in the formulations for the enrichment of the BAS and for longer shelf life of new bio yoghurts. Whey was used as the basis for the production of bio yoghurts. New types of bio yoghurts in terms of the content of BAS exceed the known analogues and have 2 times longer shelf life (than control samples). Technological modes of production of bioyoghurts on bench semi-industrial equipment have been worked out. New yoghurts are recommended for introduction into production at large food enterprises, in establishments of restaurant business, for individual food.
- ДокументMODERN PRODUCTION TRENDS OF FERMENTED MEAT PRODUCTS(2019) L. Vinnikova, V. Mudryk, L. AgunovaThe work aims to the generalization and analysis of the main problems of production of fermented meat products, which are reflected in scientific publications of the meat processing industry experts. The modern researches of scientists all over the world are aimed to the achievement of bio- and microbiological safety, structure formation, use of new kinds of raw materials, features of color formation, formation of sensory properties, increase of biological value of smoked and uncooked products. The work emphasizes that the quality of finished products and the stability of the technological process depends on the quality of raw materials, the properties of their own microbiota of raw materials and/or introduced starter cultures of microorganisms. The possibility of improving the sanitary condition of raw materials and reducing the impact of pathogenic microorganisms due to the use of ultrasound, hydrostatic high pressure, high-intensity pulsating electric field, cold plasma are described in the work. Also, in addition to physical processing methods, the use of competing microflora, extracts of spicy-aromatic plants, combining salt mixtures, packaging are effective. It is stated that the formation of the structure of the finished product depends on the parameters of the technological process, the activity of exo-endoenzymes and prescription composition. It is shown that the color of fermented meat products and their stability depend on the content of natural pigments and the conditions of their interaction with nitrites under the action of microorganisms with nitrite reductase activity and pH of the environment. The possibility of obtaining a characteristic pink-red color of meat products without the use of nitrites was noted. The results of investigations of the possibility of varying the organoleptic parameters of the finished product by modeling the ingredient composition and fermentation conditions are presented. The possibilities of creation of new types of fermented meat products of functional purpose by the introduction of ω-3 fatty acids, probiotics, macro-, microelements and more are described.
- ДокументMILK WHEY PROCESSING: PROSPECTS IN UKRAINE(2019) M. Sychevskyi, I. Romanchuk, A. MinorovaMilk processing not only makes the production of traditional dairy foods possible, but it is also followed by the formation of by-products, which are not fully utilized, and their emissions into wastewater worsen the environment. The modern technical and technological level of milk processing allows the full use of by-products, which are a source of whey proteins, lactose and other potentially useful ingredients at their base. Amid the decrease in milk production in recent years, an urgent problem is to increase the rank of milk processing in order to obtain products with high added value. The article presents the results of analytical studies of the state of the issue of whey processing in Ukraine. Modern conceptual approaches to solve the problems of processing various types of whey, which is formed as a by-product in the production of cheeses, cottage cheese, casein, are presented. The new types of products and ingredients obtained from whey, having a wide range of functional and technological properties and being in demand in the production of food products, are shown. The development trends of the novelty technologies for obtaining a wide range of whey-based products and ingredients are analyzed, new research data on their role in ensuring human health are presented. The review article reviews and justifies the feasibility of introducing modern membrane technologies for whey processing at domestic milk processing enterprises, this allowing rational use of raw milk resources, reducing negative environmental impact, and increasing production profitability. The results of scientific and applied research using membrane methods and enzymatic hydrolysis of lactose in technologies of dry demineralized whey and condensed low-lactose whey, are presented. The use of existing industrial equipment allows, due to changes in the protein-mineral composition of whey, obtaining products with a wide range of functional and technological properties and increased nutritional values.
- ДокументATP MONITORING AS AN EXPRESS METHOD TO DETERMINE OBJECT CONTAMINATION(2019) T. Volovyk, A. Yegorova, O. Kylymenchuk, M. Okhotska, A. Kyshenia, V. KharebaThe article presents the results of indication of water and surface contamination. The researches were aimed at estimation of water safety and sanitary-hygienic condition of surfaces. To study the contamination of water samples and common surfaces, we used the traditional method and the bioluminescence-based express method. The bioluminescence method is based on determining the total amount of ATP (bacterial, somatic and extracellular) on contact surfaces and in water. The level of ATP (adenosine triphosphate) was determined using the Lumitester PD-30 (Kikkoman, Japan) luminometer device according to the manufacturer's instructions, using special test systems. The ATP bioluminescence method is commercially more available for simple and quick monitoring of the sanitary-hygienic control effectiveness according to the HACCP principles or international requirements. The traditional method of determining water (and other material) contamination was performed by inoculating water or surface wiping on a common nutrient medium and further cultivation under appropriate conditions. The strongest glowing reaction was observed in sea water, which can be explained by the presence of organic substances in it, while the bioluminescence values in potable (bottled) and filtered water tests were most close to control test. The results of testing the sanitary-hygienic condition of surfaces showed that the amount of adenosine triphosphate exceeded the limits in almost all tested objects. However, a slight exceeding of adenosine triphosphate level was observed on the internal surface of new (plastic) food containers. The investigations performed show that the bioluminescence-based express method can be used as a primary control that gives immediate information about the contamination of both surfaces and liquids. Using the bioluminescence method can shorten the time of the study and therefore reduce the cost of the test. However, when determination of qualitative and quantitative composition of the tested object’s microbiota is necessary, then the classical microbiological control must be performed.
- ДокументОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ(2019) Е. Biletsky, A. Zaparenko, А. Savytska, А. GrygorenkoThe outlook of the use of ostrich meat for special meat chopped products technologies is theoretically substantiated in the article. It is shown that the ostrich meat is characterized by higher content of protein and lower content of cholesterol in comparison with the other traditional types of meat raw materials. The results of the experimental researches of technological properties of ostrich meat are set out. The parameters of pH and water activity of the extracts of chopped meat as well as water-binding capacity, water molecular mobility state and penetration degree of chopped meat are investigated. The mass losses of meat chopped semi-finished products during heat treatment are investigated. The analysis of the organoleptical parameters of the quality of meat chopped products from beef and ostrich meat is carried out. It was established that ostrich meat differs by 6.4% higher indicator of active acidity, while the difference between the water activity of ostrich meat and beef is insignificant. According to the results of the research, it is established that owing to the higher content of proteins, the ostrich meat has a higher by 5.7% index of water-binding capacity and a higher by 10.8% degree of penetration. Based on the analysis of the results of the study of the state of water molecular mobility in the investigated types of raw materials, the presence of a greater amount of bound water in ostrich meat in comparison to beef is confirmed. The inverse-proportional relationship between the parameters of the yield value and the water-binding capacity of the investigated samples of meat raw material, as well as a strong correlation between them, is revealed. It was established that mass losses during the heat treatment of semi-finished chopped ostrich meat products are almost 20% lower than those made from the beef. The results of laboratory testing of the recipes of chopped beefsteaks from ostrich meat and beef in different proportions are given. According to the results of the evaluation of the quality of the chopped beefsteaks by the organoleptical indicators, the using of the ostrich meat in a combination with beef at a ratio of 1:1 for chopped beefsteaks production is proposed.
- ДокументCHARACTERIZATION OF TURKISH EXTRA VIRGIN OLIVE OILS ACCORDING TO THE THEIR FATTY ACID PROFILE(2019) E. Ghanbari Shendia, D. Sivri Ozaya, M. OzkayabIn this study, a Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for cold press extra virgin olive oil (EVOO) production at optimum conditions. Local olive varieties “Beylik, Tavşan Yüreği, Uslu and Saurani in Antalya, Manisa, and Hatay provinces of Turkey were investigated in the present study. EVOO was stored before and after paper filtration. Generally, no significant change was observed in fatty acid composition during 60 days of storing and filtration had no detectable effect, but there was significant difference among EVOOs which was obtained from different cultivars. Results of this study showed that fatty acid profile of EVOOs was good method for classification of Turkish olive oils. Beylik and Tavşan Yüreği had higher oleic acid content than other cultivars. Saurani EVOO had the highest content of palmitic acid and stearic acid. The highest amount of linoleic acid was detected in EVOO of Uslu (Manisa) with the range of 12.06-12.09%. Olive oil samples were classified as EVOO according to International olive council (IOC) regulations. Turkish virgin olive oils characterized by low linoleic and palmitic, and high oleic acid contents.
- ДокументRESEARCH OF NUTRITIONAL AND BIOLOGICAL VALUE OF THE SEMI SMOKED MEATCONTAINING SAUSAGE(2019) N. Bozhko, V. Tischenko, V. Pasichnyi, O. MorozThis study considers the expediency of combined duck meat of regional origin containing other types of raw materials with high protein value in meatcontaining sausages. The model for the studying of feasibility of combining duck meat of regional origin with other types of raw materials was a recipe for smoked sausage containing duck meat and pork, which also including pork fat and spices. The developed formulations contained meat of Peking duck, pork hearts, pork fat, soybean isolates, dry demineralized whey, chicken skin, and soluble dietary fiber. In the model samples of smoked sausage qualitative characteristics, indicators of microbiological safety, nutritional and biological value have been studied according to standard methods. The analysis of the results of the organoleptic evaluation confirms that the combination of Peking duck meat with raw materials of different origins containing protein enhances the appearance of the products, the taste and smell, the texture and the color. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and optional anaerobic microorganisms in all the tested samples was within the normal limits. The study of the number of bacteria of E. coli group has not detected these microorganisms in any of the samples. It has been proved that the developed variants of meat-containing smoked sausages contained high protein according to the analysis of the nutritional value of the products, low fat concentration and low-calorie foods. It has been confirmed that the duck meat can be combined with protein ingredients of different origins to increase the protein content in the developed products by 29.98 - 31.69%, to reduce the mass fraction of fat by 31.18-35.64%. The high biological value for the content of essential amino acids and the biological efficiency for the content of fatty acids of the ω-6 and ω-3 families have been confirmed. It has been determined that when Peking duck meat is combined with non-meat types of protein-containing raw materials (pork hearts, soybean isolate, dry demineralized whey) as a part of meat-containing smoked sausage, it allows producing nutritious products with high quality indicators.
- ДокументPOULTRY FATS. FEATURES OF THE COMPOSITION AND CHARACTERISTICS OF STABILITY TO OXIDATION(2019) L. Tyshchenko, О. Shtonda, О. Pylypchuk, A. Menchynsk, V. ShakhvorostovaThe article deals with a study of technological characteristics of avian fat. The fatty acid composition of goose, duck, chicken and turkey fats, comparative analysis of the differences in the content of saturated, monounsaturated and polyunsaturated fatty acids in each fat is described in a study. The characteristics of peroxide numbers of fresh greased fats and their deterioration under different oxidation regimes are presented in the article. Investigations were conducted in conditions of forced spoilage in a drying cabinet at t=102 °Ϲ, until the total spoilage was reached after 4 months storage at a temperature 4±2°С. Samples were native fats, fats with the addition of traditional broad-spectrum spices (nutmeg, black pepper, fresh garlic, mustard powder) and their oil extracts. According to the results of the study of peroxide number of avian fats, initial values have been determined that characterized fats as fresh and suitable for storage, and differences in the rate of oxidation processes depending on the storage conditions, fatty acid composition and the presence of natural antioxidants. It has been found that avian fats are spoiled in the following sequence: 1 – goose, 2 – duck, 3 – chicken, 4 – turkey, depending on the different ratio of saturated and unsaturated fatty acids and individual resistance to damage. The results of studies have shown that the induction period of fats with the addition of natural antioxidants significantly increases, compared with native fats. This suggests that natural antioxidants not only increase the nutritional and biological value, but also serve as a free radical trap for fatty acids. Thus, fats stored for 4 months in the refrigerator do not significantly change the value of peroxide numbers, without exceeding the threshold value of 0.05 mmols ½O/kg, with the exception of goose ones. Therefore, enrichment of fat with mixtures of spices and their fat extracts is an alternative way to maintain the quality of fat and extend the shelf life of meat products. Taking into account their non-toxicity and accessibility, spices of natural origin are the best and safest option for the stabilization of edible fats and products to which they are included in accordance with the requirements of the Ministry of Health of Ukraine.
- ДокументSPECIFIC FEATURES OF FERMENTATION OF THE MUST FROM WHITE GRAPE VARIETIES IN THE CONDITIONS OF THE ODESSA REGION(2020) O. Kananykhina, O. Tkachenko, T. Suhachenko, O. TitlovaOne of the most important problems of the modern wine technology is the production of high quality and competitive products. It is commonly known that the quality of a wine largely depends on the yeast race. The main requirement for yeast is completeness of fermentation, which depends on the amount of yeast involved, aeration, initial content of various substances in the must, temperature, pH of the environment. Using imported materials in the specific conditions of national winemaking requires laboratory and industrial research to rationalize the use of local and foreign pure yeast cultures and to accelerate the process of grape must fermentation. So, this study considers how the yeast origin and additional nutrition effect on grape must fermentation and influence the physicochemical and organoleptic characteristics of wine materials obtained from the white grape varieties Aromatny and Zagrei of the generative breeding by the National Scientific Centre Tairov Viticulture and Winemaking Institute. Besides, it has been concluded whether using additional nutrition is practical. It has been established that the fermentation process was complete in both the control and the experimental samples. There were no facts of underfermentation. When supplementary nitrogenous nutrition was used, the fermentation activity of yeast increased and the fermentation process ended faster. The dynamics of the total number of cells of the Aromatic and Zagrei varieties was the same during the years 2015–2017 and did not depend on the fermentation scheme. It has been found that the fermentation process does not depend on supplementary nutrition, but the yeast race effects on the physicochemical parameters, namely on the volatile acids content. The results obtained have shown the effect of a yeast race and supplementary nutrition on the organoleptic characteristics of these varieties. In Southern Ukraine, to control the quality characteristics of wine materials, using active dry yeast Saccharomyces cerevisiae with a two-stage nutrition complex has a positive effect on the physicochemical parameters of the corresponding grape variety and allows revealing its varietal characteristics.