EUREKA: Life Sciences
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STUDY OF MAIN QUALITY AND SAFETY PARAMETERS OF STRUCTURED OLIVES AND THEIR CHANGE UNDER THE INFLUENCE OF TECHNOLOGICAL FACTORS
Get PDFToday scientific-practical bases of technologies of structured food products allow to create a principally new segment of products at the food market. Introduction of new principles of processing raw materials and ingredients, practical production methods allows to get food products with a new commodity and consumption form.
There were studied technological aspects of producing structured food products of a round form on the example of the structured olive technology. Experimental studies and practical achievements in structuring (capsulation) allowed to create a product-analogue with quality and safety parameters, maximally approximated to the natural product. Principles of extruding formation with the synchronous combination of principles of external gel-creation allow to get a three-phase structure of a product (skin, internal content, filler), high organoleptic indices and target food value. At the same time the developed technology allows to involve in the technological process low-value parts of an olive-fruit and raw materials with decreased commodity-technological properties. In its turn, it allows to increase profitability indices and economic capacity of the new technology
STUDY OF MASS LOSSES OF CAULIFLOWER AT STORAGE DEPENDING ON A PACKING WAY
Get PDFTissues of fresh vegetables are characterized by the high quantity of moisture (80…96 %), active metabolism, low resistance to mechanical lesions, are spoiled fast. Metabolism in cells of tissues, so mass losses, depends on the content of water and dry substances.
It is impossible to manage abiotic factors under conditions of open soil. So, there appears a necessity to study the influence of abiotic factors on the process of mass decrease at cauliflower storage that gives a possibility to prognosticate its mass losses and aptitude to storage.
The aim of the study was to analyze the influence of weather conditions of the vegetation period of cauliflower, volume, specific mass and porosity of heads and packing methods on the intensity of natural mass losses of cauliflower at storage. The research gives a possibility to decrease natural losses of cauliflower heads and to prolong the storage duration of it. Cauliflower mass losses at the expanse of water evaporation depend on weather conditions of the vegetation period of the plant. It has been established, that there is a middle force reverse connection with the coefficient correlation r=–0,465 between the intensity of water evaporation at cauliflower heads storage and GTC, middle force connection with the coefficient correlation r=0,437 – with the average day temperature, and strong reverse connection r=–0,776 with the relative air humidity. There was elaborated the regression equation that gives an understanding about mass losses of cauliflower heads, packed in PF, at the expanse of water evaporation.
The intensity of water evaporation of cauliflower at storage depends on package method. At packing in a stretch-film (SF), the intensity of moisture decrease, % a day, was the least, equal to 0,30–0,31. The ratio between moisture losses to ones of dry substances was 0,45–0,68. At packing in a performed stretch-film (PSF), the intensity of moisture decrease, % a day, was higher a little – 0,37–0,43.
The more storage duration of cauliflower of late ripeness was provided by individual packing of heads in a polyethylene stretch-film. This packing type provided less total natural losses of products: in Skywoker F1– 6,0 %, in Kasper F1 and Santamaria F1 – 6,3 %. Natural losses for a day in variants with using a stretch-film were within 0,05–0,06 % depending on hybrid
DECREASE OF REPEATED CONTAMINATION OF PACKED DELI-CIOUS MEAT PRODUCTS
Get PDFThe study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota.
Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product.
After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after its cooking at cutting, preparation to package and at the package stage itself. Microbiological contamination of a ready meat product results in fast spoilage and is a serious problem for producers, because the microbiota growth shortens its storage life. In its turn, it results in a refuse of a consumer to buy this product and great economic losses for producers.
The study is directed on a possibility of solving a problem of contamination of a whole-muscular delicious meat product. The solution is in package of a ready product under vacuum and short-term heating at a high temperature.
The work is devoted to the complex study of an influence of repeated pasteurization on safety and quality of a product. There was studied an influence of the repeated thermal processing (post-pasteurization) on microbiological, physical-chemical and also organoleptic parameters of a delicious meat product.
The special attention is paid to an influence of post-pasteurization regimes on a microbiological condition of studied samples. Studies of a total amount of microbiota and also the presence of sanitary-representative microorganisms were conducted.
It has been proven, that the use of post-pasteurization essentially inhibits a number of microorganisms, and also doesn’t influence physical-chemical parameters outlook of a product and organoleptic characteristics.
Based on studying an influence of post-pasteurization, it has been established, that inhibition of a microbiota essentially influences safety and prolongs the storage term of a product
IDENTIFICATION OF THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES IN NUT SHOTS
Get PDFOne of ways of the food industry development is a search for non-traditional raw material resources with the high content of physiologically healthy nutrients. A promising way of biologically important raw materials is secondary products of oil production, especially shots. The aim of the research was to determine the content of biologically active substances in nut shots (cedar nut shot (CNS) and walnut shot (WNS)). The quality composition of the phenol nature was established by reactions with 10 % alcohol solutions of FeCl3, NaOH, ÐlCl3 and cyanidin test. The content of hydroxycinnamic acids (with recalculation for chlorogenic acid) was determined by the spectrophotometric method. The amount of tanning substances – by the method of permanganometry. The analysis of the sum of flavonoids (in recalculation for rutin) was realized by the method of differential spectrophotometry. Carbonic acids were identified by the method of gas-liquid chromatography. There were revealed quality differences in the composition of substances of the phenol nature for CNS and WNS. WNS is characterized by the higher content of hydroxycinnamic acids – in 2,5 times, tanning substances – in 3,1 times and flavonoids – in 60 times, comparing with CNS. The content of unsaturated fats in WNS is 95,79 % of the total number of fats, and in CNS – 80,05 %. The ratio Omega-3/Omega-6 for the fat component of CNS is 1/0,06, and for WNS fats – 1/1,3. WNS comparing with CNS is characterized by the higher content of malic (in 5,3 times) and fumaric (in 100 times)acid. CNS contains more lemon (in 2,9 times) and succinic (in 2,2 times) acid. That is, identification of the content of some biologically active substances in nut shots allows to recommend them for usage in technologies of food products. It allows to enrich them with phenol compounds, polyunsaturated fats and organic acids
INVESTIGATION OF USING NATURAL AROMATIZERS OF LEMON ESSENTIAL OIL IN AYURVEDIC CULINARY
Get PDFThere was considered a possibility of using natural aromatizers in ayurvedic culinary, namely fractions that act as a product of lemon essential oil. There was presented the component ratio and characteristic of a fragrance of a terpene fraction and terpenoid one, obtained by the gas-chromatographic analysis on a nozzle column with a stable dynonyl phthalate fraction by the standard method.
A classic salad sauce “Vinaigrette” was chosen as a research subject. The introduction of natural aromatizers was conducted at the final stage of mixing olive oil and other ingredients of the dish. The optimal amount of aromatizers was determined empirically by sensor analysis results. During the studies, it has been established, that a fraction of lemon essential oil No. 1 must be introduced in amount 0,1 g for 1000 g of the ready product, a fraction of lemon essential oil No. 2 – 0,125 g for 1000 g of the ready product.
As far as terpenes and terpenoids of lemon essential oil are natural substances of the initial raw material, stimulating food juices extraction, it allows to state about the activation of so-called “digestive fire” at using the aromatized sauce
STUDY OF MICROBIAL POLYSACCHARIDES’ IMPACT ON ORGANOLEPTIC AND PHYSICAL-CHEMICAL PARAMETERS OF PROTEIN-FREE AND GLUTEN-FREE FLOURY PRODUCTS
Get PDFThe aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin in technologies of gluten-free products.
The formation of the required quality indicators of gluten-free dietary bakery and floury confectionery, which should be made without wheat flour, is difficult due to the lack of gluten. The search for effective structure-forming agents in place of gluten proteins is ongoing. Properties of microbial polysaccharides are considered and the possibility of their use for gluten-free products is investigated. The influence of microbial polysaccharides (MPS) of xanthan, enposan and gellan on the organoleptic parameters of protein-free bread, based on corn starch and gluten-free muffins, based on wheat germ meal was investigated. Their specific volume is determined. The structural-mechanical properties of bread crumbs and muffins on an automated penetrometer in terms of compressibility are determined.
It is shown, that the use of MPS in certain quantities leads to the formation of susceptible organoleptic characteristics, increases the specific volume of products and ensure the elastic structure of the baked goods. All the investigated MPS have the same character of influence on certain indicators, but the greatest effect is revealed by xanthan, the least – by gella
RESEARCH OF QUALITY AND COMPETITIVENESS OF TOMATO JUICES
Get PDFThe paper considers the results of the complex quality estimation and competitiveness determination of tomato juices of different producers, exported in European countries.
The complex estimation of tomato juices quality was realized according to the results of studying organoleptic (color, taste, smell, consistence) and physical-chemical (content of dry substances, β-carotene, flesh, mass share of titrated acids) parameters of 4 samples. According to the results of the complex qualimetric estimation, the highest value of the integral quality parameter was reached by tomato juice of ТМ «Galiciа» (Ukraine) (0,86). The lowest value of this parameter was established for experimental samples of tomato juices of ТМ «Rich» (Ukraine) (0,65) and ТМ «Sandora» (Ukraine) (0,61). The lower value of the integral quality parameter was inherent to juice of TM «Sadochok» (Ukraine) (0,40), explained, first of all, by insufficiently saturated and homogenous red color with inclusions, watery and liquid consistence, content of side admixtures, signs of stratification.
The competitiveness of tomato juices was estimated, taking into account functional, esthetical and economic quality parameters. The basic commodity was determined as tomato juice of ТМ «Galiciа» by the results of the complex quality estimation. According to the obtained results, tomato juice of ТМ «Rich» was found competitive by the ratio of functional, esthetical and economic parameters (1,19) that is conditioned by high esthetical and functional indices and also moderate price of realization. The relatively high (but less one unit) competitiveness level was inherent to juice of ТМ «Sandora» (0,97) by the expanse of a high realization price at rather high esthetical and functional indices. It has been determined, that juice of ТМ «Sadochok» is least competitive because of worst esthetical indices, despite a low realization price.
Thus, the main factor that influences the competitiveness of juices is a “price-quality” ratio. The obtained research results of the tomato juices quality and the used methodology of their competitiveness estimation may be useful for retail representatives (categorical managers) for the effective realization of products under conditions of competitiveness
ANTIBACTERIAL ACTIVITY OF FOMITOPSIS BETULINA CULTURAL LIQUID
Get PDFThe antibacterial activity of Fomitopsis betulina cultural liquid (native, native concentrated, lyophilized, dried) against standard bacteria (Escherichia coli АТСС 25922, Pseudomonas aeruginosa АТСС 27853, Staphylococcus aureus АТСС 25923), and clinical isolates (Acinetobacter baumannii 50/1496 MBL, A. baumannii 88/2995 MBL, E. coli 116/3196 KPC, Klebsiella pneumoniae 6/509 ESBL, AmpC, KPC, P. aeruginosa 99/3066 MBL, P. aeruginosa 125/3343 MBL, S. haemoliticus 22/824 MRSA, S. aureus 134/3569 MRCNS) has been evaluated by the serial dilutions method. The antibacterial activity of F. betulina against S. haemoliticus and A. baumannii has been found for the first time. All samples of F. betulina cultural liquid demonstrated the inhibitory effect against standard bacterial strains at the minimum bactericidal concentration (MBC) ranging from >2.0 up to 18.75 mg/ml, and against multidrug-resistant clinical isolates with MBC from 7.8 up to 48.42 mg/ml. The dried F. betulina cultural liquid showed the highest antimicrobial activity against standard bacteria and clinical isolates, except A. baumannii 50/1496 MBL, while native concentrated cultural liquid was the most effective against this pathogen. The study showed that the antibacterial activity of the cultural liquid of F. betulina was improved by concentration and drying. The results obtained indicate that F. betulina cultural liquid contains alternative antimicrobial agents, useful for the treatment of bacterial diseases and might be a perspective substance for the pharmaceutical industrie
IFLUENCE OF AQUEOUS EXTRACT FROM FEIJOA LEAVES ON THYROID FUNCTION IN RATS WITH EXPERIMENTAL HYPOTHYROIDISM
Get PDFThe present work studied the effect of aqueous extract from Feijoa leaves on thyroid function of rats with experimental hypothyroidism. Healthy albino rats weighing between 120 gand 150 gwere used. The animals were randomly allotted into four groups, each containing eight rats respectively. Three of the groups (II, III and IV), induced with hypothyroidism, were treated by 0.05 % solution of thiamazole with drinking water for 30 days. Control (vehicle) rats were given normal saline. After 13 days hypothyroid groups (III and IV) of rats were treated with aqueous extract from Feijoa leaves at a dose 1.0 ml/100 g of body weight and with Iodomarin 200 (reference drug) at a dose 12 µg/kg daily orally for 21 days. Results obtained from the study showed that the introduction of thiamazole leads to functional changes in the thyroid gland in rats, accompanied by decreasing sings of rectal temperature and level of thyroid hormones. It was found, that treatment with AEFL normalizes serum thyroid hormone levels, increases rectal temperature and reduces the thyroid mass. The investigated extract can be attributed to the regulators of the thyroid hypofunction and is promising for further study of its effectiveness as a thyroid-stimulating agent
SCIENTIFIC SUBSTANTIATION OF THE METHODOLOGY OF PREPARATION OF QUINCE JAPANESE FOR ANALYSIS AND INVESTIGATION OF CONSUMER PROPERTIES OF THE PRODUCTS OF ITS RECYCLING
Get PDFThe aim of the study is a scientific substantiation of the methodology of quince Japanese for analyzing and investigating consumer properties of its recycling products. The new way of sample preparation allows to reduce costs for estimation of the raw material quality. Obtained semi-products give a possibility to widen the assortment of frozen products, based on domestic raw materials.
Fruits of quince Japanese, planted in the Poltava region, Ukraine, were chosen as a research object. For getting a representing sample, quince specimens were subjected to the offered sample preparation. It included inspection, processing and further cyclic freezing and centrifuging. As a result of the threefold cycle of freezing-centrifuging, solid and liquid phases were obtained.
The obtained liquid part of quince Japanese is a homogenous liquid, without suspended particles, with a brightly expressed taste and smell, not stratified at storage. These changes are explained by redistribution of dry substances and moisture in studied samples.
As a result of cyclic freezing-centrifuging of the research object, two new semi-products were obtained – solid and liquid phases.
Within the scientific study there were determined organoleptic parameters of the obtained semi-products before freezing and after 270 days of low-temperature storage. The consistence, taste, smell and color of products are ones of their main consumption properties.
According to the results of point estimation of organoleptic properties of the obtained semi-products, it has been established, that during 270 days of low-temperature storage these parameters didn’t change and stayed at the high level.
The studies demonstrated freezing advantages in the aspect of reaching high organoleptic parameters of products after freezing and defrost that provides high-quality products in the process of low-temperature storage