Potravinarstvo Slovak Journal of Food Sciences
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The use of buckwheat flour in the technology of semi-smoked sausage
Full text linkThis article aims to substantiate the use of buckwheat flour in the technology of semi-smoked sausage based on the study of physicochemical, functional and technological, structural and mechanical and organoleptic parameters. It has been found that a small amount of buckwheat flour in semi-smoked sausage samples (up to 10.0% by weight of unsalted raw material) increases the moisture-binding capacity of the control sample by 1.1-1.8%. The study of the shear stress limit of the finished experimental samples showed that the maximum value of this parameter is 758 Pa. With increasing the dosage of hydrated buckwheat flour, the minced meat loosens, and the value of the shear stress limit in samples No.3 and No.4 is 420 and 390 Pa. The appearance, color, smell, aroma, consistency, taste and juiciness were studied in the produced samples of semi-smoked sausage. Histological examination of an experimental sample of semi-smoked sausage with a level of hydrated buckwheat flour of 6% was carried out. It has been found that introducing hydrated buckwheat flour into the minced meat up to 6% of the mass of raw meat material has a positive effect on the physical and chemical, functional and technological, structural and mechanical and organoleptic parameters of semi-smoked sausage
The potential of non-traditional walnut shells waste for the production of antioxidant reach extracts intended for the food industry
Full text linkPhenolic compounds extracted from walnut shells are potentially good natural sources of antioxidants for the food industry and have numerous health benefits. Walnuts have more antioxidant capacity than any other nut because the shell is primarily composed of lignin, a strong source of phenols. Studies demonstrated that lignin characterizes the shell strength level and is a source of antioxidants due to its chemical composition. In the current study, an extract obtained by extraction with a hydroalcoholic solvent of various concentrations from a walnut shell was investigated. The results of this study have proven that walnut shell extract contains the main sources of mineral elements and vitamins, which are of great importance. According to the biological value, this extract contains essential amino acids for the body. The high content of quercetin and catechin shows the antioxidant activity of the extract. In the present article, the authors disclose methods for obtaining an experimental batch of a prophylactic product based on walnut shells and give the product a technological characteristic. Consequently, a product was developed for prophylactic usage of 10 ml per 100 ml of water and must be taken 1-2 times a day for 21 days. The required product amount was calculated from the daily intake of vitamins, minerals, and flavonoids
Study of indicators of quality and safety of sour cream with vegetable oils
Full text linkThe article covers the quality and safety indicators of sour cream with vegetable oils, in the composition of which blended oil (sunflower oil + linseed oil) is used as a fat phase in the form of a food emulsion stabilized by an emulsifying complex containing sodium caseinate. According to the chemical composition, sour cream with vegetable oils is characterized by an increased content of the mass fraction of proteins by 0.2% and a reduced content of the mass fraction of carbohydrates by 1.7% compared to classic sour cream, which is connected with the use of food emulsion in its composition. Due to the content of food emulsion, sour cream with vegetable oils has the content of polyunsaturated fatty acids increased by 24 times and the content of saturated and monounsaturated fatty acids decreased by 82.11% and 41.2%, respectively, compared to classic sour cream. The indicator of water activity in sour cream with vegetable oils is 0.983 aw, which is lower than classic sour cream (0.988 aw). According to the results of the study of microbiological parameters, on the fifth day of storage in sour cream with vegetable oils, the titrated acidity index was 86 °Т, the number of lactic acid bacteria was 107 CFU/g, and no bacteria of the Escherichia coli group, mould and yeast were detected; it corresponds to the normalized indicators as for classic sour cream. At the end of the storage period, the value of syneresis in sour cream with vegetable oils is 23% lower than the value of syneresis in the control sample. In sour cream with vegetable oils, during five days of storage, the value of peroxide 3.0 – 4.0 ½ O mmol/k and acid value 2.5 – 2.6 mg acid number/g are within the normalized values for blended oil (sunflower oil + linseed oil)
The research of whey permeate mineral profile at different stages of membrane filtration
Full text linkWhey permeate powder is widely used in technologies of various line groups of food products, but the main limiting factor of its application is its high ash content. This research aimed to establish the efficiency of ash reduction and change of mineral profile at various stages of production for obtaining demineralized whey permeate powder suitable for further usage in technologies of lactose. The experiments were carried out following the referee method and the common methods used in research practice. The objects of research were cheese whey and its concentrate and permeate obtained in the process of ultrafiltration (UF), nanofiltration (NF), electrodialysis (ED), vacuum-evaporating and spray drying. UF made it possible to remove partially Ca2+, total phosphorus, and Mg2+ from cheese whey, NF was effective in removing part of K+, Ca2+, Fe2+, Mg2+, Cu2+, Cl- and total phosphorus from UF-permeate. Using polymer membranes made it possible to obtain the NF-concentrate containing mainly lactose and increase the efficiency of ED due to their high permeability relative to water, as well as their ability to eliminate proteins and partially some ions of mineral salts. The mass fraction of ash in the finished product decreased by 93.0% compared with cheese whey, as well as Na+ and K+ by 89-94%, and Ca2+ and Mg2+ by 60-75%; the total phosphorus – by 78%; chlorides – by 70%. The obtained results allow to justify the technological operation sequence to produce a product suitable for further usage as a raw material for highly purified lactose
Biofuel production by Candida tropicalis from orange peels waste using response surface methodology
Full text linkCitrus fruits are widely consumed worldwide due to their nutritional and health benefits. However, the disposal of citrus waste poses significant environmental challenges. Orange peels (OP) are a substantial by-product of fruit processing and hold great potential as a source for bioethanol production, promoting investment in utilizing agricultural waste for biofuel purposes. OP offers a cost-effective substrate for producing value-added compounds, including bioethanol. Autoclaved-water treated OP biomass exhibited the highest release of reducing sugars (68.2%) this results supported by SEM images of that Autoclaving has definite effect on the structure of the OP particles. Among the five tested microbes, Candida tropicalis was selected as a promising bioethanol candidate due to its ethanol tolerance and ability to utilize xylose. Preliminary screening using Plackett-Burman Design (PBD) was conducted to identify six influential factors affecting the fermentation process at three levels, determining the optimum response region for bioethanol production by C. tropicalis. The significant variables were further investigated using Response Surface Methodology-Central Composite Rotatable Design (RSM-CCRD) at five levels, a novel approach in this study. The addition of cysteine and resazurin as reducing agents increased bioethanol production by 2.9 and 2.1 times, respectively, from the treated OP. Under the optimized conditions obtained from RSM-CCRD, bioethanol production reached 16.7 mg/mL per mg/ml reducing sugars. Implementing all the optimized conditions, including an initial pH of 5.75, 3% yeast extract, 2.25 g/L cysteine, 4% inoculum size, 0.6 g/L ZnSO4, 0.29 g/L MgSO4, 0.3 g/L MnSO4, and substrate treatment with active charcoal before fermentation, the bioethanol yield increased by 2.2 times after three days of fermentation using co-cultures of C. tropicalis and Kluyveromyces marxianus. The fermentation process was conducted at 30 °C and 150 rpm. Exploring OP as a low-cost renewable substrate and employing efficient microorganisms open new avenues for bioethanol production
Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment
Full text linkUsing organic acids from citrus plants such as lemon and lime as a coagulant in soft cheese has been widely practiced. However, Wuluh starfruit (Averrhoa Bilimbi L.) is rarely used, especially in making cottage cheese from soy milk. Wuluh starfruit, which has a distinctive taste and aroma and is not shared by other citrus fruits, has the potential to be utilized in making cottage cheese. This study aimed to determine and study the effect of using a natural coagulating agent, Wuluh starfruit juice, as a coagulant in making cottage cheese from soy milk. A completely Randomized Design with six levels of treatment and three replications was used as the research design. The treatments were variations in the addition of Wuluh starfruit juice, namely as follows: SKA0 = control, citric acid 0.4%, SKA1 = 10%, SKA2 = 20%, SKA3 = 30%, SKA4 = 40%, and SKA5 = 50%. Cottage cheese from treatment SKA3 was the most preferred by the panelists based on the organoleptic evaluation with taste value (6.16 ±0.94%), aroma value (6.16 ±0.94%), texture value (5.24 ±1.20%), colour value (5.32 ± 0.85%), and acceptability value (5.72 ±0.51). SKA3 treatment was also the most preferred on the physicochemical properties of yield (26.43 ±1.13%), moisture (62.21 ±0.20%), ash (1.70 ±0.03%), protein (16.36 ±0.25%), fat (18.28 ±0.19%), pH (3.66 ±0.02), vitamin C (224.36 ±0.01 mg/kg), antioxidant activity (69.44 ±1.60%) and salt (50.33 ±0.58 ppm)
Monitoring the spread of leptospirosis agent as one of the reasons of low-quality milk
Full text linkOn the global scale of the zoonoses problem, leptospirosis is among the five diseases that pose the greatest threat to humankind today. Leptospirosis is a worldwide zoonotic disease caused by pathogenic Leptospira species. In general, leptospirosis has been registered in more than 150 species of mammals. There are about 300 serovars of Leptospira spp. Serovar Hardjo is one of the most common causes of leptospirosis among cattle globally. In cows, the infection can be completely asymptomatic or cause abortions, stillbirths, infertility, and mastitis. The study's relevance is determined by the negative impact on the economy – productivity loss, and high cost of medical-preventive activities. Leptospirosis also affects humans. In this regard, the present study aimed to determine the prevalence of antibodies to Leptospira interrogans serovar Hardjo in tank milk samples from cows selected from farms in different regions of Ukraine. The method of indirect enzyme-multiplied immunoassay was used for this problem to be investigated. We have investigated 114 tank samples from 66 Ukrainian farms, 63.2% positive, and 36.8% negative. It was established that antibodies to the causative agent of leptospirosis were recorded in different regions of Ukraine. It has been established that the largest number of positive samples was from Kyiv and Cherkasy regions. Our study results complement the study results of other authors and indicate the circulation of this causative agent among the cows in Ukraine, as well as being of practical value for diagnosing and controlling leptospirosis among the cattle
The risk-based control of the safety and quality of freshwater fish for sale in the agri-food market
Full text linkScientifically substantiated and experimentally proven the feasibility of conducting proper risk-based control of the safety and quality of freshwater fish in the Kyiv region's agro-food markets following the regulatory document's requirements, developed by express, improved methods for determining freshness and microstructural examination of muscle tissue. At organoleptic assessmentUkrainian scaly carp, crucian carp, and pike perch were fresh, and rotan was of dubious freshness. Regarding pH value, Nesler number, and qualitative reaction to the content of ammonia and ammonia salts with ’Nesler’s reagent, the meat of Ukrainian scaly carp, crucian carp, and pike perch corresponded to fish of a fresh degree. For rotan meat, its dubious freshness was established. In the photometric determination of the studied fish's freshness, the optical density of the supernatant correlated with the quality indicators for the content of ammonia and ammonia salts. An improved benzidine test with a filtrate from the gills of the mouth confirms the doubtfulness of the freshness of the fish. The studied fish samples corresponded to the standard indicators according to microscopic indicators and the number of mesophilic aerobic and facultative anaerobic microorganisms. By determining the chemical parameters of the studied fish, it was found that the mass fraction of water in meat was the highest in rotan (78.30 ±0.13%) and was accompanied by the smallest mass fraction of dry matter (21.70 ±0.09), the proportion of proteins (16.96 ±0.06), indicators of fat in meat (3.01 ±0.06%) and formed the lowest indicator of its relative biological value – 92.5%. In benign fish with organoleptic indicators, a microstructural study of muscle tissue revealed significant changes in its structure with atrophy of individual muscle fibers and growth in these areas of connective, mainly fatty tissue
Changes in the level of consolidation of the fatty acid profile of Hermetia illucens larvae grown on a substrate contaminated with heavy metals
Full text linkWe conducted a comparative investigation to examine the alterations in the composition and content of the fatty acid complex in the larvae of the Black Lion fly (Hermetia illucens) as they were reared under different concentrations and combinations of heavy metals. The use of the method of mass spectrometric analysis of the obtained biomass showed that linoleic, lauric and oleic fatty acids predominated in the composition of the larvae. The use of the mathematical method of fractal analysis based on the data on the profile distribution of fatty acid components in the insect body according to the experimental variants showed that samples with metal concentrations of 20 mg of cadmium, 800 mg of cobalt and Mix (200 mg of copper, 20 mg cadmium, 200 mg cobalt, 20 mg aluminium and 50 mg lead) per kilogram of dry food. The variation in the values of the indices of the biosystemic consolidation of acids, based on the conversion to their molar masses, ranged from 0.41 to 0.82
Improving milk quality to prevent microelement deficiencies: a socio-hygienic perspective on adding bioavailable trace elements
Full text linkBased on the study of actual nutrition and the availability of macro- and microelements, it was found that the adult population of the North Caucasus Federal District (NCFD) of Russia belongs to the risk group for the development of micronutrient insufficiency associated with a low content in the diet of several essential elements (copper, zinc, calcium, selenium), which are a priority for correction. This is because 89% of the population in the NCFD has a diet that is significantly out of balance both quantitatively and qualitatively, negatively impacting nutritional status and the dispersion of trace elements. It was found that a significant part of the population of the NCFD is characterized by a lack of dairy products in the diet (59.8%), as well as insufficient intake of vitamins B2, B6, C, PP, folic acid, I, Se, Cu, Zn, Mg, Ca, fiber, polyunsaturated fatty acids, tryptophan. Volunteers were selected for the experiment – adult men living in the NCFD. The volunteers took 200 ml of “Voznesenovsky Ecoprodukt” milk (2.5% fatness) for 60 days, produced by a local enterprise using the technology proposed by the authors. Significant violations of mineral metabolism were found in 68.3% of the population at the start of the trial, according to the findings of screening examinations conducted on the hair of the experiment's volunteer participants. Among the priorities for the correction of essential elements are: Se (deficiency in 88.2% of the examined), J (82.2%), Cu (59.1%), Zn (66.7%), Ca (29.8%). The proportion of people with calcium deficiency decreased from 29.8 to 21.5%, copper from 59.1 to 36.2%, selenium from 88.2 to 72.4%, zinc from 66.7 to 38.4%, and iodine from 82.2 to 68.4% when "Voznsenovsky Ecoproduct" was added to the milk diet. At the end of the preventive course, an increase in the concentration in the hair was noted: calcium (by 26.6%), zinc (by 11.0%), copper (by 10.1%), iodine (by 32.5%) and selenium (by 38.9%). Regular consumption of “Voznesenovsky Ecoprodukt” milk allowed to increase the consumption of dairy products among the study participants, to receive a rapid physiological response of the body in the form of an increase in the content of the studied micro- and macroelements in the hair, reducing the number of people with calcium, zinc and selenium deficiency