Том 14 № 1

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  • Документ
    SCIENTIFIC SUBSTANTIATION OF TECHNOLOGY OF PASTA BASED ON FRESHWATER MUSSELS ENRICHED WITH SELENIUM
    (2020) Mykola Holovko, Tetyana Holovko, Vladyslav Prymenko, Anna Helikh, M. Zherebkin
    The possibility of using dietary selenium-protein additive "Neoselen" for enrichment of pastes based on mussels with organic selenium has been investigated. The formulation of the pastes involved the use of the soft body of the freshwater mmussels of the genus Anodonta. The influence of the introduction of different percentage of the additive "Neoselen" on the organoleptic properties of the developed pastes based on freshwater mussels was investigated. It is found that the addition of additive "Neoselen" even more than 5% does not impair the taste and color of the developed pastes. Moisture content, moisture retention, fat-holding capacity and active acidity of the developed pastes were investigated. The moisture-holding and fat-holding capacity of the developed paste is determined. The difference in the consistency of pastes based on freshwater mussels with different percentage of unpowered additives was investigated by determining the values of plastic viscosity and modulus of elasticity. The regularities of the influence of the additive "Neoselen" on the general chemical and mineral composition of pastes based on freshwater mussels have been established. It is established that the addition of 1%, 3% or 5% in the paste of additive "Neoselen" can enrich it by 7.8, 23.4 and 39 mkg of selenium, respectively. Studies have shown that in the composition of both the control and experimental samples of pastes in the amount of protein, minerals and water content. With the increase of the content of the additive "Neoselen" in the formulation of pastes, the content of protein and minerals increases. The complex of qualitative characteristics of the developed pastes is investigated. The regularities of the influence of the component composition on the organoleptic and physicochemical and functional-technological characteristics of the minced systems based on freshwater mussels and the additive "Neoselen" have been established. It is established that the optimal doses of the use of additive "Neoselen" in the formulation of pastes ranges from 3-5%.
  • Документ
    TRENDS OF PROCESSED PRODUCTS OF SQUID
    (2020) Zhenkun Cui, Tatiana Manoli, Tatiana Nikitchina, Haizhen Mo
    Currently, technologies that allow to preserve the native properties of raw materials in the finished product as much as possible thanks to the soft modes of technological processes deserve special attention. An important condition for obtaining healthy food products is the availability of a raw material base and technical means of extracting aquatic biological resources. The article shows that in China, a healthy lifestyle and the consumption of healthy food products are gaining popularity. China is a country that demonstrates absolute dominance in the production of shellfish, both aquaculture and in squid fishing. Despite this, there is a shortage of healthy food products in the domestic food market in China due to the uneven distribution of aquatic bioresources. The main type of processed shellfish are squids, which are traditionally very popular in China. In addition to frozen processed squid and other primary processed products, the main products from squid are minced squid, sliced squid and chopped squid, as well as various types of canned food. The article shows the high nutritional and biological value of squid, which is provided by high-grade proteins and essential polyunsaturated fatty acids. But when processing squids, a number of problems arise associated with the deterioration of organoleptic properties and a decrease in the biological value of the finished product. This article is a review and reveals a number of issues related to the features of the fractional composition of muscle tissue proteins of various raw materials. Also analyzed the changes in the physico-chemical parameters of proteins in a wide range of temperature effects. The article presents a promising type of technological processing, which allows to eliminate certain disadvantages of traditional technologies such as hard, dry consistency, weight loss of the finished product, as well as the loss of valuable extractive substances that provide organoleptic properties of food products. Such technologies with minimal impact on the technological properties of the finished product include SousVide technology. SousVide is a technology of low-temperature preparation of food products in a vacuum, which allows reliable monitoring of sensory performance and microbiological safety of products with strict observance of technological regulations.
  • Документ
    MATHEMATICAL DESIGN OF POLYCOMPONENT DRINKS WITH A BALANCED NUTRIENT COMPOSITION
    (2020) Liubov Telezhenko, Nadya Dzyuba, Antonina Іеgorova, Yevgeniia Balandina
    Based on the principles of food combinatorics using the methods of mathematical and computer simulation, formulations of polycomponent drinks based on dairy and vegetable raw materials were developed. The drinks were cow's milk, bananas, spinach and pumpkin were used as plant material and chia seeds were used as a source of unsaturated fatty acids. Using mathematical planning, the criterion equations for beverages characterizing the maximum content of basic nutrients have been formed. Computer simulation of beverage recipes was performed in Excel Solver in a Microsoft Excel spreadsheet, which formalized qualitative and quantitative indicators of balanced nutrients. In computer-aided design, optimization for each selected indicator was used by paired with the recommended nutrient content of FAO / WHO. Formulations of pumpkin, spinach and banana beverages were obtained in which the content of basic nutrients was 18,889 g, 17,664 g and 21,329 g per 100 g, respectively. Analysis of the chemical composition showed that the ratio of proteins: fats: carbohydrates is 1: 1.45: 3.03 for the drink "Pumpkin", 1: 1.34: 2.57 for the drink "Spinach" and 1: 1.5: 4 , 27 for the Banana drink. The ALST method determines the storage conditions of developed beverages, taking into account changes in sensory and microbiological parameters. Determination of optimal storage conditions by estimation of changes in organoleptic parameters makes it possible to state that the developed beverages will be competitive in the establishments of the restaurant industry of Ukraine. A study of changes in the microbiota of finished beverages within 4 hours at (4 ± 2) ° C in a closed glass container showed that, in the presence of conditionally pathogenic microorganisms, the beverages meet the current regulatory requirements. The integrated approach to the production of multicomponent beverages can be used by any market operator to produce not only beverages but also various food products.
  • Документ
    PRODUCTION OF EXTRACTS FROM VEGETABLE RAW MATERIALS BY CARBON DIOXIDE
    (2020) K. Gafurov, B. Muhammadiev, Sh. Mirzaeva, F. Kuldosheva
    The unique properties of supercritical carbon dioxide as a solvent are widely used for extraction. In supercritical media, the dissolution of molecules of various chemical nature is possible. The purpose of this investigation was to study the extraction process and obtain extracts from valuable regional plant materials by applying CO2 extraction under pre- and supercritical conditions. The objects of research were: ground seeds of melon, pumpkin and licorice roots, as well as mint leaves, mulberry and jida flowers. For extraction, a laboratory setup was used that allows extraction when the CO2 is supplied by a high-pressure plunger pump in the sub- and supercritical state using a heat pump. The pressure range is 3-15 MPa, temperatures 295–330 K, and the volumetric flow rate above the critical CO2 is 800–900 g. Experiments with ground seeds of melon and pumpkin showed that as a result of 4 sequentially performed extraction cycles on a single load with supercritical CO2 parameters ( 315–330 K; 3–7.5 MPa) the decrease in the mass of melon seeds was 90 g (pumpkins 80 g). During the total extraction time (2.5 hours), 20 kg of CO2 were pumped through the reactor (25 l at 290 K and 6.8 MPa), while the average oil content in the extract was 4 g per 1 kg of CO2 (3.0 g per 1 l of SС-CO2) In experiments with jida flowers, the maximum amount of solid extractable substance (2% by weight of the raw material) was obtained at a temperature in the extractor of 308 K and a pressure of 7.5 MPa. Upon extraction under critical conditions in collection 2, the liquid phase was absent; only a yellow-green paste was released in it. According to the results of experiments with mint leaves, the maximum yield of a greenish liquid was observed at T = 315 K and P = 4 MPa., Mulberry - at T = 306 K and P = 6.0 MPa. The results of the extraction of oils and extracts from ground seeds of melon, pumpkin and licorice roots, as well as mint leaves, mulberries and jida flowers confirm that the maximum yield of the extracted substance is achieved with supercritical CO2 parameters in the extractor (310 K, 7.5 MPa). When liquid CO2 is extracted (300 K and 6-8 MPa), up to 2% of a yellow substance is extracted, which does not differ in appearance from a supercritical extract.
  • Документ
    STABILITY OF THE STRAINS OF BASIDIOMYCETES DURING STORAGE IN THE COLLECTION
    (2020) S. Miros, V. Koocherov, S. Bilokon, A. Sechnyak
    Basidial macromycetes may be a material for the development of new biotechnologies, medical preparations, components of dietary nutrition. Therefore, it is necessary for the highest level of quality for maintenance and identification of mushroom strains in the collection. An important parameter, in this case, is a stability of isolated and described collection strains of basidiomycetes. Stability is one of the key issues of long-term preservation of pure culture collections. For the collection of medicinal basidiomycetes of ONU I.I. Mechnikov, which preserves by the method of periodic reseeding of colonies the strain stability had not been studied yet. The goal of this research is to study the stability of this collection by a growth rate of mushroom colonies and electrophoretic spectra of carboxylesterases after different times of storage of cultures on malt agar. In this research the strains of three age categories (1, 2 and 3 years) of storage on malt-agar medium at temperature 4 ° С for were tested. The radial growth rate of their vegetative mycelium and the spectra of multiple molecular forms of carboxylesterases by the method of vertical electrophoresis in 7% of polyacrylamide gel were investigated. It was established that the stability of the radial growth rate of A. auricula-judae, F. velutipes, G. lucidum the vegetative mycelium after different storage periods is high according to the values of variation coefficients. At the same time, the expression of molecular forms of carboxylesterase showed sufficient variability. Partially conservative molecular forms were detected in some age groups of strains, as well as for individual strains. Thus the growth rate of colonies is a stable indicator and the molecular forms of carboxylesterases of different ages strains are variable.