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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.
- 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.
- 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.
- 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.
- 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.