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- 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.
- 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.
- 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.
- 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.
- 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.