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- ДокументINFLUENCE OF THE HYDROTHERMAL TREATMENT TEMPERATURE CONDITIONS ON POULTRY MEAT(2021) O. Synytsia, L. VinnikovaThe poultry production is growing rapidly every year. Having a rapid pace of development and reproduction, and greater affordability, the poultry products are in high demand from the population. In this regard, the industry is in demand for deep processing of poultry meat, which is not only economically feasible, but also makes it possible to expand the scope of use of this product. The complex morphological structure of the poultry complicates its use as the main raw material for meat products, and poultry meat is mainly sold in the form of natural semi-finished products with a limited shelf life. It is possible to expand the range of poultry products through the production of canned food. A new technology for the production of pasteurized canned poultry meat was developed at the Department of Meat, Fish and Seafood Technology of the Odessa National Academy of Food Technologies. This technology involves hydrothermal treatment of the raw materials, hot boning, mixing of components of the formulation and pasteurization. This article reveals the issue of the first stage of production, namely the establishment of rational meat hydrothermal treatment conditions. The problem of choosing the heat treatment conditions is extremely important, because depending on the process conditions and the final heating temperature, the transformation of the components and the properties of the finished products differ significantly. The paper studies the effect of temperature in the range from 65 to 95°C in 5°C increment on the rate and degree of cooking of collagen, the formation of the required structure of the product (hydrogel base filled with individual muscle fibers), hardness and tenderness of meat. It is established that the optimal processing temperature of poultry meat is 65°C. The meat processed at this temperature had the highest degree of collagen cooking, the highest viscosity of the broth, the lowest shear stress, and the best organoleptic characteristics.
- ДокументCOMPOSITION OF BIOACTIVE COMPOUNDS FOR CULTIVATION OF BRASSICA JUNCEA CZERN(2021) L. Krichkovskaya, P. Lysak, M. Bobro, V. Dubonosov, Yu. Gritzaenkocultivation of plant food objects, in particular, Brassica juncea czern (mustard seeds of the talisman variety). In addition, the issue of recycling of the most concentrated fermentation liquid, which is a waste after separation at the stage of growing a pure yeast culture, is solved. The growth-stimulating activity of "Humir-1", created on the basis of hydrated fullerenes (HyFn), (C60(H2O)n) and humates, as well "Humir-2" in which the mixture of hydrated fullerenes and humates was added to the supernatant of the fermentation fluid, in which a pure culture of yeast (strain Saccharomyces cerevisiae) was grown. Concentrated aqueous solutions of hydrated C60HyFn which are molecular colloidal systems of spherical fractal clusters, the structural unit of which is a strong, highly hydrophilic supramolecular complex consisting of a C60 fullerene molecule enclosed in the first hydrated shell containing 24 water molecules were used as a basis in “Humir” preparations. Humates, which is also part of the developed composition, in addition to stimulating growth, has a positive effect on the plant's immunity, helping to adapt to the environment and increase protection against its negative manifestations. The supernatant of the fermentation mixture, in which pure culture yeast was grown, is rich of vitamins, micro and macro elements, yeast residues, and also contains the dry matter of yeast rich in biologically active substances. The influence of the developed compositions on the efficiency of brassica juncea czern cultivation was studied in laboratory and field conditions on the basis of an experimental farm of the Dokuchaev Institute of Agriculture in Kharkiv region. As a result of research, it has been proved that the developed drug "Humir-2", in addition to increasing the yield of brassica juncea czern, increases photosynthetic activity, increases germination and germination energy. As a result, plants have a powerful developed root system and a significantly increased assimilation area of the Leaf.
- ДокументANTIMICROBIAL BIODEGRADABLE PACKAGING FOR SLICED BAKERY(2021) О. Shulga, A. Chorna, S ShulgaIn the modern minds of the advanced ecology and safety of food products control, it is relevant the development of antimicrobial biodegradable packaging. The article presents the results of the antagonistic action of nanodispersed titanium dioxide powder (TiO2) at the warehouse of biodegradable packaging for bakery products on the living of microorganisms (Escherichia сoli, Bacillus subtilis, Candida albicans, Aspergillus niger). It is known there are developments on the use of antimicrobial substances of both organic and inorganic origin, the microbiological action of the substances used have an effect on pathogenic, opportunistic, fungi, gram-negative and gram-positive bacteria. We found that the introduction of 1% TiO2 r into the molding solution allows to give the package antibacterial properties, as it inhibits the development of Escherichia coli and Bacillus subtilis, as there is a delay in the growth of their colonies compared to the sample without packaging with TiO2. According to the results of provocative testing, biodegradable packaging with a content of 1% TiO2 has an inhibitory effect on Bacillus subtilis. In addition to antimicrobial properties, the package under study must also have barrier properties, so the vapor permeability of the presented package was determined. The study results show that the addition of 1% TiO2 slightly reduces the vapor permeability, but the increase in the concentration 2–5% of TiO2 causes an increase in vapor permeability from 4.7 to 5.2 mg / (m∙h∙kPa). The vapor permeability of the presented biodegradable antimicrobial packaging is due to the presence of pores, the number and size of which were determined experimentally. Thus, nanodispersed TiO2 in the amount of 1% in the molding solution of the biodegradable coating is an effective antimicrobial component for antimicrobial coatings, which does not impair their barrier properties.
- ДокументDEVELOPMENT OF COLLAGEN-CONTAINING DRINKS(2021) Y. Verkhivker, O. Myroshnichenko, S. PavlenkoThe problem of human aging is very relevant today. The mechanisms of aging are closely related to the decrease of such a protein substance as collagen in the human body. One of the possibilities for restoration the amount of this vital component is the use of collagen-containing juice products of everyday use in the diet. Taking into account the relevance and prospects of this issue, the direction of further work has been chosen accordingly. The purpose of the research is the use of collagen in the formulation of an assortment of juice products based on fruit and vegetable raw materials. To achieve the goal of the study we formulated the tasks that allowed us to research the range and quality indicators of different types of collagen of plant and animal origin (tomato, beef, pork and fish) as well as to justify the choice of the most preferred collagen sample for drinks. We have determined the optimal amount of this biologically active additive to ensure the required quality of the finished product. We have investigated the preservation of the active properties of various types of collagen in fruit and vegetable drinks. As a result of the studies performed it has been shown that beef collagen is the most acceptable and retains its active properties in an amount of 5% to the mass of the drink; it adds salt, alcohol, alkaline protein fractions according to its fractional composition. It has been shown that the amino acids methionine, tryptophan and hydroxyproline which confirm the presence of collagen in the product are contained in ready-made juice drinks enriched with collagen of beef origin. The formulations of fruit and vegetable drinks with the addition of collagen have been developed accordingly. A comparison of the organoleptic and physicochemical characteristics of finished drinks with the requirements of normative and technical documentation (DSTU 4283-2007) was carried out and their full compliance was proved.
- ДокументPOLYAMIDAMINEPICHLOROHYDRIN APPLICATION FOR ECO-SAFE WATERFAST AND WATERPROOF FOOD PACKAGING PAPER PRODUCTION(2021) V. Osyka, N. Merezhko, L. Koptjukh, V. Komakha, S. KniazThe paper presents the research results on the properties of the pulp coniferous and deciduous wood composition in its original state and paper made from it, proposes a mechanism to increase the waterfast and waterproof food packaging paper by surface treatment with a composition based on polyamidepichlorohydrin with polyvinyl alcohol and urea. The study was conducted in order to ensure an increase in the consumer properties of packaging paper, since when packaging materials encounter food products, their structure can change under the influence of moisture, steam, and gas. Polyamidaminepichlorohydrin was used as the main component of the composition for paper processing, as functional additives: polyvinyl alcohol and urea. The above-mentioned starting materials are environmentally friendly, since foreign inclusions in food packaging materials would pose a serious danger to human health and life, as well as to the brand image of the product in which they would be detected. It was proved that high waterfastness and waterproofness, as well as the necessary level of barrier, protective and operational properties of packaging material for food products cannot always be obtained by introducing a significant amount of polyamidaminepichlorohydrin, so the paper investigated the mechanism of interacting cellulose fibers of paper with polyamidaminepichlorohydrin, and also proved the possibility of its use to obtain packaging paper with a given set of properties. It was found that the consumption of up to 4–6% polyamidaminepichlorohydrin provides the main increase in the mechanical strength of packaging paper, both in wet and dry conditions. The resulting waterfast and waterproof material can be used for food packaging.