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- ДокументCRITERIONAL FEATURES OF STRUCTURAL CHARACTERISTICS OF FINE TEXTILE MEAT(2021) М. П. Сичевський, Л Войцехівська, К В Копилова, C Б Вербицький, Ю І ОхріменкоPoultry meat mechanically separated from broiler carcasses and compared with minced meat from manual deboning was studied. It has been found that an increase in the free moisture content of mechanically separated meat by 10-15% causes a reduction in shear characteristics by almost 2 times. The shear stress values in hand-rolled meat samples were, on average, 1.3 times higher than in physico-chemically similar samples of mechanically separated meat. The samples of hand-rolled meat differed by 1.4 times the values of plastic viscosity, as well as larger, on average 1.5 times, the values of the coefficient of consistency. A set of rheological parameters and their limit values, close to the characteristics of minced meat from manual deboning, namely: the maximum shear stress (penetration) - from 1.9 kPa to 2.2 kPa; plastic viscosity - from 33 Pa • s to 45 Pa • s; coefficient of consistency - from 1.4 to 1.7. It has been established that the most important factors influencing the difference between the rheological parameters of mechanically separated meat and hand-rolled meat are the fat content and the degree of grinding. The reduction of fat content, processing pressure, as well as the speed of grinding of raw materials allows to bring the rheological characteristics of mechanically separated meat to the characteristics of manual deboning meat. The nature of the change in the rheological properties of meat mechanically separated over time is revealed: during the first stage (lasts about 2-3 hours) the structure remains unchanged, the second stage is the period of growth of all indicators to the maximum value, this is the period of critical aging. Further aging (third period) is characterized by a decrease in the numerical values of all indicators, due to a decrease in the strength of the structure under the action of a complex of microbiological and biochemical processes. The study of the rheological properties of mechanically separated meat of broiler chickens and the comparison of the obtained indicators with the corresponding characteristics of minced meat formed by mincing hand-rolled meat, gave grounds for concluding on the possibility and expediency of mechanically separated meat in meat products.
- ДокументCHANGES OF INDEXES QUALITY OF MUSHROOMS DEPEND ON DURATION AND STORAGE CONDITIONS(2021) S. Gunko, O. Trynchuk, H. Podpriatov, O. Naumenko, N. Yashchuk, V. VoitsekhivskyiThe results of investigations of the effect of duration and conditions of storage on changes in the quality of mushrooms of the Agaricus Bisporus (AB) of strain IBK-25 and Pleurotus Ostreatus (PO) of strain NK-35 were presented in the article. Changes in the quality of mushrooms were determined before and after 6 days of storage by organoleptic, marketability and chemical parameters. The temperatures of storage were minus 1, 1, 3 and 5°C and relative humidity – 90±1%. The quality of products was evaluated by appearance, magnitude of natural losses (NL), output of marketability mushrooms and chemical parameters (dry matter (DM), protein nitrogen (PN), ascorbic acid (AA)). The results of visual observations during 6 days were indicated that better temperature of storage for mushrooms was 1°C. AB at a temperature of minus 1°C frozen and after defrosting was not suitable for utilize, and the PO restored own structure and after sorting them could be processed. The quantity of marketability AB during 6 days of storage at a temperature of 3°C decreased by 3.4 and 3.5%, PO – by 3.4 and 3.8%, compared with the control; at 5°C – in AB by 19.2 and 20.6% and in the PO by 12.4 and 13.1%, respectively, depending on the waves of fruiting. NL of PO after 6 days of storage at 5°C were greater than AB as a result larger evaporation area, but they had smaller quantity of non- marketability mushrooms 8.7–9.9% against 17.7–19.3%. The output of marketability products at a temperature of 1°C in both species of mushrooms was approximately the same but at the temperature of 5°C in PO it was higher on 9.0-9.4%. Term of storage of AB during 6 days had effect on the changed quantity of some chemical substances: the amount of DM decreased (by 5.3-17.4%), AA (by 7.4-25.9%) but almost did not change the quantity of PN. Similar trends were observed for PO. Thus, as a result of the conducted researches we recommend as an optimum temperature regime of storage for mushrooms of AB and PO 1°С because it provides preservation of their organoleptic, marketability and chemical indicators.
- ДокументTHE COMPARATIVE STUDY ON TWO COMMERCIAL STRAINS OF SACCHAROMYCES CEREVISIAE FOR ETHANOL PRODUCTION FROM HARD-TO-FERMENT SUGAR-CONTAINING RAW MATERIALS(2022) O. Koval, S. Oliynichuk, T. LysakThe growth of bioethanol production in Ukraine is practical for both environmental and economic reasons. To reduce the cost of bioethanol production from sugar-containing raw materials, in particular, sugar beet molasses, it is effective to use high gravity wort and osmotolerant yeasts strains. Due to long exposure to high temperatures during sugar production and because of changes in the composition during storage, molasses accumulates compounds that adversely affect the function of yeast cells. For this type of raw material, a yeast strain should be found that will not only withstand high concentrations of sugars or the finished product, but will also be more resistant to inhibitors. The use of two industrial yeast strains (Deltaferm® AL-18 and Y 5007 (K-7)) for fermentation of high gravity molasses wort has been considered. It has been determined that sugar beet molasses, which is hard-to-ferment, can be used to produce ethanol from high gravity wort if some corrective measures are taken, in particular, resistant producer strains are used. It has been found that the yeast Deltaferm® AL-18 has a longer lag phase and consumes 50–60% of carbohydrates from the medium by 24 hours later than the yeast strain Y 5007 (K-7) does. It has been established how the parameters of the wash change depending on what yeast strains ferment high gravity wort based on hard-to-ferment molasses. It has been found that when using high gravity wort obtained from low-quality molasses, the yeast strain of foreign selective breeding does not allow achieving the calculated alcohol content in the fermented wash. According to the research results, under the same fermentation conditions, the distiller’s yeast strain Y 5007 (K-7) is more effective in fermenting high gravity wort based on hard-to-ferment molasses. Unlike it is with dry yeast, the industrial use of this strain according to the classical two-stream fermentation scheme does not require additional investments.
- ДокументSTATE AND PROSPECTS OF PROCESSING OF SECONDARY RAW MATERIALS OF WINE-MAKING IN UKRAINE(2021) L. Osipova, O. Radionova, L. Tkachenko, T. AbramovaThe analysis of the current state of processing of secondary raw materials of wine-making in Ukraine is given. It is proved that the latter is a rich source of biologically active compounds, including phenolic ones, which makes it possible to use it for the production of a wide range of products (raccoon, polyphenol extracts, tartaric acid, beverages, fertilizers, grape oil, cake, vitamin D, animal feed, food powder, abrasives) with high consumer value for various industries: food, pharmaceutical, perfume and cosmetics, chemical, feed, etc. In the light of modern research, the role of phenolic compounds as essential nutrition factors that cannot remain out of the field of view of physiologists, pharmacologists, and food hygiene specialists is shown. However, currently in Ukraine there are no specialized enterprises for complex processing of secondary raw materials of winemaking; traditional technologies are not effective from a technological, economic and environmental point of view, which indicates not rational use of resources and loss of material resources; there are no systematic studies on physical and chemical, microbiological, Toxicological composition in order to determine the optimal direction of its use. A limiting factor is also the lack of comparative analysis of innovative domestic and foreign technologies for processing secondary raw materials of winemaking. In the vast majority of cases, in particular, combs and pomace are taken out of control to agricultural land without special treatment, which leads to acid soil erosion and pollution of the environment with metabolites of micromycetes, increasing one of the global problems of mankind-environmental. At the present stage of technological development, there are a number of innovative developments in the field of processing secondary raw materials, in particular grape pomace, in order to obtain biologically active additives, the limiting factor for the introduction of which is the lack of domestic and expensive imported equipment. A promising way to solve the existing problems is to create a mechanism that will unite the interests of wineries (producers of secondary raw materials of winemaking), processing enterprises (producers of products from secondary raw materials of winemaking), scientists and potential consumers of innovative products. Consolidation of the above-mentioned institutions and enterprises is possible by creating clusters for the development and implementation of innovative technologies and equipment
- ДокументTHE USE OF FOOD ADDITIVE "MAHNETOFООD" IN THE TECHNOLOGY OF FORMED JELLY MARMELADE(2021) I. Tsykhanovska, V. Yevlash, R. Trishch, T. Lazarieva, A. AlexandrovExpansion and improvement of production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of a colloidals dispersed system and improving the quality of finished products. Promising technological applications have food additives in the nanometer range, due to unique physical and chemical parameters and a wide range of functional and technological properties. The paper proposes a solution to the problem of stabilizing the colloidal structure of jelly marmalade products and the formation of their quality by using a food additive "Magnetofood" (based on oxides of divalent and trivalent iron: FeO·Fe2O3). "Magnetofood" – ultrafine powder with a particle size of ~80 nm, which has a high functional and technological potential: large specific surface area, surface-active, complexing, sorption, stabilizing properties. This allows us to recommend "Magnetofood" as a food additive of complex action to improve the quality and extend the shelf life of jelly marmalade products, in particular molded jelly marmalade. It is established that the addition of food additive "Magnetofood" in the form of an aqueous suspension at the stage of "swelling-dissolution" of the gelling agent improves the shape, surface and consistency; increases the moisture content by 1,15–1,16 times in agar samples and 1,13–1,14 times in pectin samples; reduces the total acidity by 1,05–1,08 times in agar samples and 1,06–1,09 times in pectin samples; inhibits microbial contamination of the surface of marmalade samples. In addition, the rational content of food additive "Magnetofood" – 0,15% by weight of the prescription mixture and the optimal conditions of temperature and humidity during storage of molded jelly marmalade for 90 days: relative humidity φ=(75±2)%, temperature (18±2)oC.