EUREKA: Life Sciences
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STUDY OF INFLUENCE OF FREEZING-DEFROSTING ON THERMOPHYSICAL PROPERTIES OF MEAT SYSTEMS
Get PDFThere were studied thermophysical properties of meat systems, based on comminuted beef with different chemical compositions in the process of freezing-defrosting. It was demonstrated, that the morphological base of meat (the ratio of muscular, connective and fatty tissues) and its chemical composition essentially influence thermophysical properties in the process of freezing-defrosting. It was revealed, that under conditions of realization of freezing-defrosting cycle with the fat mass share increase, the temperature increase of the maximal speed of crystal creation, decrease of the cryoscopic temperature interval, increase of the share of moisture that changes its aggregate state in the cryoscopic temperature interval, increase of specific heat of the phase transfer in the cryoscopic temperature interval are observed in a meat system. The type of changes of the cryoscopic temperature interval allows to detect that fat essentially influences the process of freezing-defrosting. The realized studies of comparison of thermodynamic changes in meat systems at refrigerator processing allowed to determine the strategy of saving meat systems’ stability that is in providing meat proteins’ colloid stability and renewing initial properties of the meat raw material after storage and defrosting. 
INVESTIGATION OF THE MOISTURE-RETAINING POWER OF RYE-WHEAT GLUTEN AND FLOUR WITH POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”
Get PDFThe moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat dough, the polyfunctional food supplement “Magnetofood” is offered. For determining, what component of rye-wheat dough plays the leading role in absorbing and retaining water – there was studied the influence of the polyfunctional food supplement “Magnetofood” on water-absorbing and water retaining power of rye-wheat gluten and rye-wheat flour. It was established, that adding the food supplement “Magnetofood” in amount 0,15 % for the mass of rye-wheat gluten and rye-wheat flour increases their water-retaining power by 2,0 % and by 2,5 % respectively. There were studied water binding forms in gluten and flour at implementing the food supplement “Magnetofood” by the indicator method and one of differential-thermal analysis (DTA). There were established the quantity ratios of free and bound moisture in gluten and flour with food supplement “Magnetofood”. It was established, that model systems, based on rye-wheat gluten and rye-wheat flour, enriched with “Magnetofood” supplement, demonstrate the increase of the amount of free and bound moisture in 1,3 and in 0,35 times in experimental samples of model systems based on gluten, respectively; in 1,2 and 0,29 times in experimental samples of model systems, based on flour, respectively.
DTA method established the increase of the total content of adsorptively and osmotically bound moisture in experimental samples of model systems based on rye-wheat gluten and rye-wheat flour at adding the food supplement “Magnetofood”:
– adsorptively bound moisture grows: from 15, 3% to 19,7% (samples of model systems based on rye-wheat gluten) and from 18,3% to 25,4% (for samples of model systems based on rye-wheat flour);
– osmotically bond water grows: from 10, 3% to 14, 4% (for samples of model systems based on rye-wheat gluten) and for 14,5% to 17,0% (for samples of model systems based on rye-wheat flour).
It was revealed, that the increase of the moisture-retaining power of rye-wheat gluten and rye-wheat flour, enriched with the food supplement “Magnetofood” is explained by the “cluster-loop-chain” model of hydration of gluten proteins at “Magnetofood” nanoparticles. The obtained experimental data may be used at elaborating the technology of rye-wheat bread, enriched with the polyfunctional food supplement “Magnetofood”; and also at elaborating innovative technologies of food systems with proteins as gliadin, glutenin and so on.
The results of this study have the theoretical and practical interest for the world scientific society, because they may be used for decelerating hardening processes, prolongation of storage terms, increase of output and improvement of quality parameters of bread and bakery products
INVESTIGATION OF DISINFECTANT’S EFFECTIVENESS AS TO CONTAMINATING MICROFLORA IN SUGAR PRODUCTION
Get PDFThe article presents the results of the studies of the effectiveness of disinfection means, based on chlorinated guanidines, tetradic ammonium salts, dichlorisocyanuric acid, peracetic acid and hydrogen peroxide as to the contaminating microflora of sugar beets. There was investigated the influence of disinfectants on bacteria Bacillus subtilis, Leuconostoс mesenteroides, mycelia fungi Aspergillus niger, Penicillium chrysogenum and yeast Sacharomyses сerevisiae.
It was experimentally established, that the studied means has the high effectiveness as to most microorganisms that cause saccharose losses in the process of its extracting from beet chip and result in worsening a technological quality of semi-products of beet-sugar.
There was established the high effectiveness of modern disinfection means as to inhibiting slime-forming bacteria of Leuconostoc generis. There was proved a possibility of their use at different technological stages of beet-sugar production for preventing the development of mucous bacteriosis.
It was determined that means consumption depends on a type and extent of microbiological contamination of raw materials, semi-products, technological waters at sugar production. There were established concentrations of the studied means as to inhibiting the development of main contaminants of the microflora of raw materials and semi-products in sugar production.
There is offered to use the studied means in industrial beet-sugar production that would favor the decrease of microbial contamination of semi-products and the increase of a sugar output from a raw material unit
INFLUENCE OF THYME AND JUNIPER ON THE MICROBIOLOGICAL PROPERTIES OF PORK BRISKET
Get PDFThe aim of the work is to determine an influence of non-traditional mixtures of spicy-aromatic plants of thyme and juniper, their essential oils and alcohol extracts on the course of microbiological processes in pork brisket. Pork brisket was an experimental sample. It was added with black pepper, thyme and juniper, in the dry condition, as essential oils and alcohol extracts. Pork brisket, added with dry plants, essential oils, extracts of black and fragrant pepper, was taken as a control. According to the microbiological studies, it was established, that an exceed of the standard index of the content of mesophilic-aerobic and facultative anaerobic microorganisms (more than 1,0×103 g/CCU) takes place in brisket samples with dry black pepper. And also in samples with thyme and juniper in ratios 0,9:0,7:0,2 and 0,9:0,6:0,3. An exceed of nMAFAM index is also fixed in experiments using essential oils of these spices. It was established, that after 80 min of the experiment, these mixtures remain resistant to spoilage by 20 min longer comparing with using dry black and fragrant pepper. Most intense antibacterial properties relative to the development of microorganisms were observed in experimental samples. It is noticeable in a sample with using dry comminuted spices thyme and juniper in ratios 0,9:0,8:0,1. The use of spicy-aromatic plants of thyme and juniper allow to increase the storage term of ready products
DEVELOPMENT OF A NEW METHOD OF STORAGE AND MAXIMUM SEPARATION OF CHLOROPHILS FROM CHLOROPHYLCONTAINING VEGETABLES AT RECEPTION OF HEALTHFULL NANOPRODUCTS
Get PDFThe aim of the work is the development of a new way of deep processing of chlorophyll-containing vegetables that gives a possibility not only to preserve chlorophylls a and b and other biologically active substances (BAS) of raw materials, but also to transform hidden bound (inactive) forms of chlorophyll in the free easy-digestible form at getting steam-thermally processed semi-products and healthy food products in the nanoform.
For achieving the aim, the complex effect of steam-thermal processing and mechanolysis at fine-dyspersed comminution using the new equipment was applied as an innovation for thermal processing and comminution.
There was developed the new method of getting healthy products of chlorophyll-containing vegetables (broccoli, spinach, Brussels cabbage, green leguminous haricot bean), steam-thermally processed (by hot steam) in the steam-convectional stove and fine-dyspersed with high contents of chlorophylls and other BAS and prebiotics. The method is based on the complex effect of processes of thermodestruction, mechanodestruction and non-enzymatic catalysis on raw materials at fine-dyspersed comminution. It was demonstrated, that at steam thermal processing of chlorophyll-containing vegetables (CCV) in the steam-convectomat during 5 minutes, there takes place not only preservation of chlorophylls a and b, but more full separation (in 1,33…1,4 times) from the hidden (bound) form, comparing with fresh vegetables. There was elucidated the mechanism of this process. The more full extraction of hidden forms of β-carotene (2 times more than in fresh CCV) takes place in parallel.
The essentially more effect of transforming hidden forms was revealed at fine-dyspersed comminution of steam-thermally processed CCV. It was demonstrated, that thermally processed nanoproducts of CCV contain 2…2,1 more chlorophylls a and b, 2,0…3,3 times more carotenoids in the bound form than fresh vegetables.
The quality of obtained new types of fine-dyspersated steam-thermally processed green products as puree and soups-purees of CCV exceeds one of known analogues by contents of chlorophylls a and b, β-carotene and other BAS, which are in nanosize easy-digestible form.
Using new types of fine-dyspersated purees of CCV, there was developed the new green line of healthy nanoproducts: soups-purees, nanodrinks, nanosorbets, sauces-dressings, sauces-deeps, ice-cream, snacks and so on. It was demonstrated, that new products exceed existing analogues by BAS content (chlorophylls, β-carotene, L-ascorbic acid, phenol compounds)
INVESTIGATION OF THE WATER-RETAINING CAPACITY OF THE PROTEIN-HYDROCARBON COMPLEX OF RYE-WHEAT DOUGH WITH ADDITION OF POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”
Get PDFUnder modern conditions, creation of new high effective technologies of bread is connected with a necessity of solving a problem of the products quality at the discrete work of enterprises: at processing raw materials (flour) with decreased properties in ecologically unfavorable regions, manufacturing products with prolonged storage terms, high consumption characteristics, diet destination, for treating-prophylactic nutrition. The development of innovative technologies of bakery products of rye-wheat flour is based on revelation of conceptual approaches, connected with creation of new functional technological properties of dough systems and ready products. That is why in bread technologies there are searched new raw material sources, food supplements-improvers, able to raise consumption characteristics, storage terms, food value; to enrich a ready product with functional ingredients and so on. The water-retaining capacity (WRC) – is one of main functional-technological parameters of food raw materials and ready products, because it favors the output, prime cost and quality characteristics of bakery products. For increasing WRC of rye-wheat dough, there is proposed the polyfunctional food supplement “Magnetofood”. For reasoning the mechanism of its interaction with polymer matrixes of lipo- and glucoproteids of rye-wheat flour and WRC mechanism of the food supplement “Magnetofood” in rye-wheat dough – there was investigated the influence of “Magnetofood” on processes of hydration, dissolution and water-retention of rye-wheat flour. It was established, that introduction of the food supplement “Magnetofood” in rye-wheat flour in amounts: 0,10; 0,15; 0,20 % of a flour mass increases its solubility and WRC: solubility – by 4,5 – 12,5 %; WRC – in 1,1 – 1,3 times, respectively. The rational dose of the food supplement “Magnetofood” is experimentally determined -– 0,15 % of a flour mass. There was investigated the influence of the food supplement “Magnetofood” on a quantity of bound water by experimental samples of rye-wheat flour at temperatures from 30 to 70 оС. It was established, that the temperature growth in experiments results in increasing the quantity of bound water for all experimental samples. Addition of “Magnetofood” in amounts: 0,10; 0,15; 0,20 % of a flour mass favors the increase of bound water in 1,2 – 1,5 times, comparing with the control (without “Magnetofood”). The received experimental data may be used at developing the technology of rye-wheat bread, enriched with the polyfunctional food supplement “Magnetofood”; and also at developing innovative technologies of food system systems (especially, meat, confectionary, milk ones). The results of the study may be used for developing recipes and technologies of food products for increasing their output, water-retaining and stabilizing capacities
INDICES OF FATTY ACIDS SPECTRUM OF LIPIDS IN THE BLOOD SERUM OF STERLET OF DIFFERENT AGE
Get PDFAs the only sturgeon living in freshwater, sterlet is important for breeding in industrial fish farms, where lately cases of early mortality of this species have been detected. Hence, in order to preserve the species, it is important to study the parameters of fatty acid (FA) composition of lipid fractions of the blood serum of sterlet.
Here we present changes of fatty acid composition in different lipid fractions of the blood serum of sterlets of different age (namely two-, three- and nine-year-old) with the masses 0.3–0.4, 0.5–0.6 and 5–6 kgfor the age-groups of fish, respectively. Fatty acid (FA) composition was determined using gas-chromatography on HRGC 5300 (Italy) in Palladin Institute of Biochemistry of the National Academy of Sciences of Ukraine (NASU). Fatty acid composition of starlet blood serum is presented by saturated and unsaturated high-molecular weight carboxylic acids, mostly palmic, stearic, oleic and linoleic. In the phospholipids fraction, there was a moderate increase in saturated and monounsaturated fatty acids and a slight decrease in polyunsaturated fatty acids depending on the age of fish. As for free fatty acids, there was a drop in the saturated ones depending on the starlet age. Among the free fatty acids of sterlet blood serum, we identified 28 acids, of them 39 %, 35 % and 30 % were saturated in 2-, 3-year-old and mature fish, respectively. Monounsaturated FA content was 14 %, 23 % and 23 % in 2-, 3-year-old and adult sterlet fish, and polyunsaturated FA content –46 %, 41 % and 36 %, respectively. The data can be used for the theoretical verification of correcting supplementary feed and premixes
FORMATION OF TECHNOLOGICAL INDICES OF DRY POWDER OF CABBAGE
Get PDFOne of the resource-saving methods of drying, from the point of view of preserving food and biological value, providing the appropriate recovery properties of dried food products (DFP) and energy intensity of the process, is drying with mixed heat supply (MHS drying).
The scientific concept of work on the formation of a universal and DFP stable functional and technological potential is formulated, which is the basis for modeling and designing the formulation composition and technology of food products by groups and types with its use or interchangeability.
As the subject of research for the formation of quality indicators of cereals, white cabbage is selected, as it is a typical vegetable for Ukraine and accordingly has a high degree of assimilation of natural micronutrients in the human body.
Structural studies have shown the predominantly crystalline structure of polysaccharides, that is, less than their transformation under conditions of MHS drying, as compared with convective conditions.
The effect of MHS drying on the formation of DFP quality indicators is determined by the method of recording IR spectra with Fourier transform. For studies of the violation of total internal reflection, it has been established that the process of DFP reduction leads to an increase in the availability of organic substances in the solvent, which will facilitate the extraction of extractives in the recovery of raw materials.
It is established by the number of aroma, the more aromatic-forming substances are contained in the MHS drying samples irrespective of the process temperature, less in the dried samples of the convective method. This is due to the reduction of thermal and thermal effects during MHS drying, which slows down chemical transformations and removes aromatic substances.
It is proved by the tensometric method, with the convective method due to shrinkage during dehydration, the changes during sorption and desorption are insignificant. When MHS drying, such changes are expressed: during the sorption of vapors, DFP is well restored, the capillaries swell, so the differential distribution function of the pores expands, the average radius of the capillaries increases 4 ... 6 times.
The research results make it possible to form the functional and technological parameters of cabbage powder, to simulate the formulation of new food products with this ingredient and to optimize the production technology
SCHEMES OF SOLID-PHASE SPECTROPHOTOMETRIC ANALYSIS OF FOOD OBJECTS
Get PDFThe aim of research is development of approaches to the development of schemes for microelement analysis of food objects. This will make it possible to monitor food quality by simple and affordable methods in factory laboratories.
Based on data on the immobilization of dyes on ion exchangers and on the interaction of metal ions or their complexes with immobilized dyes, solid-phase spectrophotometric (SPS) and photometric methods for determining metal ions in food technology, biotechnology and the environment have been developed.
Techniques are sensitive. High distribution coefficients (D³104 cm3/g) of metal ions help to reduce the detection limit when using immobilized dye as compared to the reaction in solution. Based on the detection limit values (DLV), the proposed sorption-spectrophotometric methods for determining metal ions are second only to the atomic absorption (AAS) determination of Cd (II) and Hg (II) ions and the polarographic determination of Cd (II) ions. However, the proposed methods for the determination of these metal ions are sufficient for the determination of Cd (II) and Hg (II) ions in food products at the MPC level. In the case of determination of Pb (II), Zn (II), Cu (II), Fe (III) ions, the developed methods have advantages over standard methods for determination of metal ions in food products, since they make it possible to determine these ions at a level ≤0.1…0.5 MPC;
Ion exchangers with immobilized dyes and solid-phase spectrophotometric determination methods with their participation are environmentally safe, since they do not require the use of toxic organic reagents; are simple in execution and economically advantageous because of the low cost of used materials and reagents.
The correctness of the results of the determination by the developed methods is proved: by comparison with the results of determinations on standard methods at various analysis objects using the method of additives, standard samples. The relative standard deviation of the developed SPS determination procedures does not exceed 0.10, which indicates satisfactory reproducibility of the results. The developed methods exceed the majority of standard and best analogs, known from the literature, for sensitivity and selectivity. The used methods of analysis are characterized by the simplicity of the experiment, ecological safety, do not require special expensive equipment, highly qualified personnel and a stationary laboratory
INFLUENCE OF MILK THISTLE SHOT ON QUALITY PARAMETERS OF THE SOUR-MILK BEVERAGE
Get PDFModern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products. Just that is why, the aim of the work was to study the influence of milk thistle shot on quality parameters of the sour-milk beverage – kefir. It was established, that it had the homogenous consistence with a broken clot and color from white to creamy with shot particles. The increase of the milk thistle shot dose to 3 % and 4 % results in the taste with the brightly expressed milk thistle smack and brown color with the expressed milk thistle content. The viscosity of kefir with fms 2,5 % changes during seven days of storage, although remains rather high at 8 day, namely 47 s. The increase of the viscosity of kefir with milk thistle shot is explained by its hygroscopic properties, in which result free moisture of the product is bound. The analysis of microbiological parameters in the process of storage of kefir with milk thistle shot allows to make a conclusion about the satisfactory sanitary condition of the new product and its harmlessness for consumer’s health. In the kefir with milk thistle shot the general amount of amino acids grew by 11,6 %, including irreplaceable ones – by 10,1 %, replaceable – by 12,6 %, that indicates its biological value.Addition of milk thistle shot to kefir didn’t cause changes of the biological value of the protein component of the combined product. It is testified by the mean value of amino acid scores of control (129,3 %) and experimental (127,9 %) samples of kefir. Some growth of the valine score (3,6 %) can be noted.So, the combined product is characterized by the balanced amino acid composition. Due to adding milk thistle shot, consumption of amino acids, necessary for synthesis of proteins and essential number of compounds, vitally important for the human organism, grew