FOOD RESOURCES 2015. Issue N 5. Article 09

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Створено: Середа, 16 січня 2019, 09:27
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09. Safety and quality of cheese: Bacillus cereus
 
M. Shuhai
Pages: 56-63
 
Abstract
The article focused on the impact of spore-forming bacteria of the genus Bacillus on the safety and quality of natural cheeses. Particular attention is paid to B. cereus mind, which is very common in the environment and belongs to opportunistic microorganisms. The features of the biology of B. cereus promot the survival and reproduction of these bacteria during cheese production – the ability to sporulation, to high thermal stability of endospors and unpretentiousness of vegetative cells to growth conditions. Date from studies of the level of contamination of domestic cheeses bacilli: 101 ÷ 103 KFU/g. It was shown that only 5 of the 55 strains of bacillus isolated from cheeses were the species of B. cereus. Comparison of the data obtained from the literature suggests that the level of contamination of domestic cheeses bacilli is not dangerous to the health of consumers. But the presence of these microorganisms in food is undesirable, so it is necessary to take measures aimed at reducing the number of bacilli in the cheeses. This will improve their quality and safety.
 
Key words: Bacillus cereus, hard and semi-hard cheeses, quality of cheese
 
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FOOD RESOURCES 2015. Issue N 5. Article 10

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Створено: Середа, 16 січня 2019, 09:25
Перегляди: 960
10. Results of comparative research of different poultry meats separated with the use of mechanical appliances
 
S. Bondar, Yu. Okhrimenko, T. Klyshchova, S. Verbytskyi
 
Pages: 64-71
 
Abstract
Results of informational retrieval concerning mechanical separation methods of meat and bone raw materials from poultry these being divided with the use of mechanical means are adduced and principal varieties of the corresponding technological equipment are characterized. Data on principal difference between two varieties of poultry meat divided with the use of mechanical means – mechanically separated poultry meat and mechanically deboned poultry meat are specified. Results of research of physical and chemical characteristics – protein, fat, water, ash contents (by mass) of the stuffs obtained with the use of different dividing methods and also research of calcium content (by mass), bone fragments content (by mass) and their dimensions, together with microbiological purity parameters made it possible to obtain data necessary to formulate scientifically based recommendations on possibility and practical aspects of using the mechanically separated poultry meat in formulations of sausages and other ground meat products, including the products for those the use of mechanically deboned meat is limited by norms in forth. At the same time it is also necessary to carry out the research to determine physical, chemical and other parameters of ground meats obtained by grinding of meats deboned by hand and to compare the parameters with those of mechanically separated poultry meat.
 
Key words: bone fragments, calcium content (by mass), mechanically deboned poultry meat, mechanically divided poultry meat, mechanically separated poultry meat
 
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FOOD RESOURCES 2015. Issue N 5. Article 11

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Створено: Середа, 16 січня 2019, 09:23
Перегляди: 769
11. Research of possibility to use glycine for manufacturing boiled sausages
 
V. Lyzova, L. Voytsekhovska 
Pages: 72-76
 
Abstract
Possibility to use flavor enhancer glycine (Е-640) as preserving component in technology of boiled sausages in order to improve their quality is considered. Addition of 0,03 % of glycine was found to promote decline of nitrite residues in ready product, to stabilize color and to show bacteriostatic and antioxidant effect.
 
 
Key words: boiled sausages, glycine, quality, storage
 
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FOOD RESOURCES 2015. Issue N 5. Article 12

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Створено: Середа, 16 січня 2019, 09:22
Перегляди: 985
12. Research of morphological order of lactic acid bacteria phages by means of transmission electronic microscopy
 
O. Naumenko
Pages: 77-82
 
Abstract
A study of lactic acid bacteria phages from the collection of Institute of Product Resources by transmission electronic microscopy was conducted. It was defined that the morphological characteristics of the studied viruses are typical for the representatives of Siphoviridae kind. Two main morphoforms, characterized by capsid shape and tail length were found. Phages with isometric heads of B1 morphotype dominated in the collection. Phages with heads of B2 morphotype made only 13 % of the total amount. Phages of B1 morphotype formed two subgroups by the tail size. The phages were among them, being species-specific to S. thermophilus - they had isometric heads and long tails. The absence of correlation between the characteristics of phages was established, namely virion morphology, negative colonies morphology and species-specificity.
 
Key words: capsid, lactic acid bacteria bacteriophages, morphotype, tail, transmission electronic microscopy
 
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FOOD RESOURCES 2015. Issue N 5. Article 13

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Створено: Середа, 16 січня 2019, 09:20
Перегляди: 813
13. Artificial flavouring agents detection in dairy and milk-containing products
 
Ya. Zhukova, Ts. Korol, S. Petrishchenko
Pages: 83-89
 
Abstract
A detection method of 1,2-propylene glycole-based artificial flavouring agents by gas chromatography has been developed. This method can be applied for testing dairy and dairy-containing products regardless of their fat content. Detection limit of this method is estimated to be 0,10 mg per 100 g. Objects of research were 37 samples of butter ranging by their fat content (69%, 73%, 82,5%), production place (domestic or foreign), 10 samples of spreads, 3 samples of fermented milk drinks and 4 samples of cheeses. It was shown that majority (27%) of butter samples with bad organoleptic characteristics contained 1,2-propylene glycol. It should be mentioned that according to the DSTU 4399:2005 “Butter: Specification” butter should not contain any artificial flavorings. In most cases, adulteration with artificial flavoring agents was observed for samples of butter and cheese with low organoleptic characteristics and milk fat replacement.
 
Key words: artificial flavorings, dairy products, gas chromatography, butter, 1,2-propylene glycol
 
References
1. Zhukova Ya.F., Korol' Ts.O., Petrishhenko S.S. Doslіdzhennya vmіstu trans-іzomerіv oleїnovoї kisloti u zhirovіj fazі molochnikh і konditers'kikh virobіv // Prodovol'chі resursi: zb. nauk. pr. / NААN; Іn-t prod. resursіv NААN. – K.: NNTS “IAE”, 2014, № 3. – S.146-154. – ISBN 978-966-669-463-1. – 300 p.
2. Zhukova Ya.F., Korol' Ts.O., Petrishhenko S.S. Monіtoring solodkovershkovogo masla z rіznim vmіstom zhirovoї fazi // Zbіrnik naukovikh prats' XV vseukraїns'koї naukovo-tekhnіchnoї konferentsії molodikh uchenikh ta studentіv "Ekologo-energetichnі problemi suchasnostі" (Odesa, 14 kvіtnya 2015 r.) – Odesa: ONАKHT, 2015. – 208-210 s.
3. Regulation (EC) No. 1334/2008 of the European Parliament and of the Council on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No. 1601/91, Regulations (EC) No. 2232/96 and (EC) No. 110/2008 and Directive 2000/13/EC.: of 16 December 2008. – Official Journal of the European Union L 354. – 2008. – Р. 34-50.
4. Azzara C.D. Off-flavors of dairy products. In Off-Flavors in Foods and Beverages / C.D. Azzara, L.B. Campbell // Charalambous G., Ed.; Elsevier Science Publisehers V.V.: Amsterdam, The Netherlands. – 1992. – P. 329-374. – ISBN 0-444-88558-7-1992.
5. Pishhevye kontsentraty i dobavki. Propilenglikol' E1520. [Electronic resource]. Way of access: http: www.znaytovar.ru/new3198.html. – Title from the screen.
6. Patent of Ukraine № 108336 MPK C12N 15/09 Sposіb viyavlennya shtuchnikh aromatizatorіv na osnovі propіlenglіkolyu u molochnikh ta molokovmіsnikh produktakh/ Zhukova Ya.F., Petrishhenko S.S., Korol' Ts.O., Malova V.V., Kozlova L.G. – Zayavl. № a201406333 vіd 10.06.2014. Opubl. 10.04.2015. – Byul. № 7, 2015.

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FOOD RESOURCES 2015. Issue N 5. Article 14

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Створено: Середа, 16 січня 2019, 09:19
Перегляди: 972
14. Use of selective media to determine species affiliation of lactic acid bacteria
 
Ts. Korol
Pages: 90-98
 
Abstract
Accurate and fast differentiation of mesophilic Lactococcus is an urgent issue, because these organisms are of great industrial importance. The research paper presents nutrient media comparative assessment data (Reddy, Kempler, Agar with calcium acid citrine) for the identification of lactic acid bacteria of the genus Lactococcus, in particular strains Lactoccocus lactis subsp. lactis and Lactoccocus lactis subsp. lactis biovar. diacetylactis. It is shown that taking into account the similarity of the metabolic properties of the strains belonging to the genus Lactococcus the identification procedure should combine application of several selective media. In order to prove belonging to the L. diacetylactis simultaneous cultivation on Kempler and Agar with calcium acid citrine selective media is recommended. It was also featured the expediency of addition of 0.2% sodium citrate to the inoculated medium in order to enhance the flavor-forming properties of L. diacetylactis.
 
Key words:Lactococcus, Lactoccocus lactis subsp. lactis biovar. diacetylactis, selective medium
 
References
1. Özkalp, B. Technological characterization of wild-type Lactococcus lactis strains isolated from raw milk and traditional fermented milk products in Turkey [Text] / B. Özkalp, B. Özden, Y. Tuncer, P. Sanlibaba, M. Akcelik // Lait. – 2007. – Vol. 87, № 6. – P. 521-534.
2. Barrette, J. The production of mixed cultures containing strains of Lactococcus lactis, Leuconostoc cremoris and Lactobacillus rhamnosus, on commercial starter media [Text] / J. Barrette, C.P. Champagne, D. Roy, N. Rodrigue // Journal of Industrial Microbiology & Biotechnology. – 2000. – Vol. 25, № 6. – Р. 288-297.
3. Bergey’s Manual of Systematic Bacteriology: Vol. 3: The Firmicutes [editors: P. De Vos, G.M. Garrity, D. Jones, N.R. Krieg, W.Ludwig, F.A. Rainey, K.-H. Schleifer and W.B. Whitman (Eds.)]. – Second Edition. – USA: Springer-Verlag New York, 2009. – Vol.3 – 1450 p. – ISBN: 978-0-387-95041-9 e-ISBN: 978-0-387-68489-5. – 379 b/w ill., 11 ill. in colour.
4. Nomura, M. Novel characteristic for distinguishing Lactococcus lactis subsp. lactis from subsp. cremoris [Text] / M. Nomura, H.Kimoto, Y. Someya, I. Suzuki // International Journal of Systematic Bacteriology. – 1999. – Vol. 49. – Р. 163-166.
5. Банникова Л.А. Селекция молочнокислых бактерий и их применение в молочной промышленности [Текст] / Л.А.Банникова. – М.: Пищевая пром-сть, 1975. – 256 с.
6. Samaržija D. Taxonomy, physiology and growth of Lactococcus lactis: a review [Text] / D. Samaržija, N. Antunac, J.L.Havranek // Mljekarstvo. – 2001. – Vol. 51, №. 1. – Р. 35-48.
7. Starrenburg Marjo J.C., Hugenholtz J. Citrate Fermentation by Lactococcus and Leuconostoc spp. [Text] / Marjo J.C.Starrenburg, J. Hugenholtz // Appl. Microbiol. Biotechnol. – 1991. – Vol. 57, № 12. – P. 3535-3540.
8. García-Quintáns N. The Citrate Transport System of Lactococcus lactis subsp. lactis biovar diacetylactis Is Induced by Acid Stress [Текст] / Nieves García-Quintáns, Christian Magni, Diego de Mendoza, and Paloma López // Appl. Environ. Microbiol. – 1998, – Vol. 64, № 3. – P. 850-857.
9. Galesloot T.E. Agar media for the isolation and enumeration of aroma bacteria in starters [Text] / T.E. Galesloot, F. Hassing, and J. Stadhouders // Netherlands Milk and Dairy Journal – 1961. –Vol. 15. – P. 127-150.
10. Reddy M.S. Associative Growth Studies in Three-Strain Mixtures of Lactic Streptococcil [Text] / M.S. Reddy, E.R. Vedamuthu, C.J. Washam, G.W. Reinbold // Appl. Microbiol. – 1972. – Vol. 24, No. 6. – P. 953-957.
11. Kempler G.M. Improved medium for detection of citrate-fermenting Streptococcus lactis subsp. diacetilactis [Text] / G.M.Kempler, L.L. McKay // Appl. Environ. Microbiol. – 1980. – Vol. 39, №. 4 – P. 926-927.
12. Банникова Л.А. Микробиологические основы молочного производства / Л.А. Банникова, Н.С. Королева, В.Ф.Семенихина; под ред. канд. техн. наук Я.И. Костина. – М.: Агропромиздат, 1987. – 400 с.: ил.
13. Van Kranenburg R. Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis [Text] / R. van Kranenburg, M. Kleerebezem, Vlieg J. van Hylckama, B.M. Ursing, J. Boekhorst, B.A.Smit, E.H.E. Ayad, G. Smit, R.J. Siezen // Int. Dairy J. – 2002. – Vol. 12, № 2. – Р. 111-121.
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15. ДСТУ 7357:2013 Молоко та молочні продукти. Методи мікробіологічного контролювання [Текст]. – Чинний від 2014-01-01. – Київ: Мінекономрозвитку України, 2014. – III, 35 с.: табл. – (Національний стандарт України).
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19. Sánchez C. Contribution of Citrate Metabolism to the Growth of Lactococcus lactis CRL264 at Low pH [Text] / Claudia Sánchez, Ana Rute Neves, João Cavalheiro, Margarida Moreira dos Santos, Nieves García-Quintáns, Paloma López and Helena Santos // Appl Environ Microbiol. – 2008. – Vol. 74, № 4 – P. 1136-1144.

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FOOD RESOURCES 2015. Issue N 5. Article 15

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Створено: Середа, 16 січня 2019, 09:18
Перегляди: 714
15. Enhancing the assortment of meat products for consumers their labor implying physical overloads
 
L. Peshuk, T. Nosenko, O. Hashchuk
Pages: 99-102
 
Abstract
For full-fledged, balanced and healthy nutrition of people who work under an excessive physical load, it is necessary to expand the range of products, which are high in protein. In this article, the study of the developed, restructured ham with the use of protein containing additive, namely sunflower isolate, is presented. Apart from that, the possibility is examined of import substitution of soy isolates in meat products’ technologies, an optimized amount of replacement of meat by protein containing plant raw materials is substantiated, the nutritional value, organoleptic, technological and the safety’s parameters of the developed meat products are also researched.
 
Key words: excessive physical load, restructures ham, sunflower isolates
 
References
1. Депутат Ю.М. Дослідження харчового статусу військовослужбовців Збройних Сил України в зв’язку з фактичним та скоригованим раціоном харчуванням / Ю.М. Депутат, М.П. Гуліч // Гіг. насел. місць. – 2009. – вип. 54. – С. 253-262.
2. Носенко Т.Т. Одержання білкового ізоляту із соняшникового шроту за допомогою протеолітичного ферменту / Т.Т.Носенко // Наукові праці НУХТ. – 2012. – № 47. – С. 96-101.
3. Продукти шинкові з харчовими домішками фірми «Вібер» (Австрія) – ТУ У 15.1-30183690.021:2006.: 2006. – [Чинний від 2006-08-01]. – К.: ТОВ «Шаллер-Київ», 2006. – 25 с.

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FOOD RESOURCES 2015. Issue N 5. Article 16

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Створено: Середа, 16 січня 2019, 09:17
Перегляди: 791
16. Research of solubility of powder concentrates of whey proteins
 
A. Minorova, O. Hondar, N. Krushelnytska
Pages: 103-106
 
Abstract
Solubility of dried whey protein concentrate obtained by ultrafiltration whey was stadied. It was established that relative dissolution rate decreases with increasing mass fraction of protein concentrates. The increase in relative dissolution rate was observed within the temperature range of water from 50°C to 60°C for all prototypes. It was established that an increase in protein content in concentrates, performance index solubility increases.
 
Key words: whey, ultrafiltration, dry concentrates, the relative rate of dissolution
 
References
1. Золотарева, М.С. Переработка молочной сыворотки с применением мембранных технологий / М.С. Золотарева, В.А.Михнева, Д.Н. Володин, Н.А. Сторожилова // Молочное дело. – 2013. – №4. – С.8-9.
2. Храмцов А.Г. Технология продуктов из молочной сыворотки /А.Г Храмцов, П.Г. Нестеренко // М.: Дели принт, 2004. – 293с.
3. Гаврилов Г.Б. Пути рационального использования молочной сыворотки / Г.Б. Гаврилов, Э.Ф. Кравченко // Сыроделие и маслоделие. – 2013. – №2. – С.10-13.
4. Липатов Н.Н. Восстановленное молоко / Н.Н. Липатов, К.И. Тарасов // М. Агропромиздат, 1985. – 256 с.
5. Мінорова А.В. Дослідження мікроструктури та поверхнево-активних властивостей сухих концентратів сироваткових білків, отриманих методом ультрафільтрації / А.В.Мінорова, І.О.Романчук, Н.Л. Крушельницька, Л.М. Мацько // Збірник наукових праць Вінницького національного аграрного університету». Серія: технічні науки. – Вінниця, 2015. – Випуск 1 (89) Том 2. – С.89-93.
6. Падохин В.А. Физико-механические свойства сырья и пищевых продуктов: Учеб. пособие / В.А. Падохин, Н.Р. Кокина // Иван.гос.хим.-техн. ун-т., Институт химии растворов РАН. – Иваново, 2007. – 128 с.

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