- Деталі
- Опубліковано: Понеділок, 05 листопада 2018, 11:13
- Перегляди: 928
03. Investigation of direct aromatic raw market used in the technologies of tomato souses
O. Benderska, А. Bessarab, N. Hrehirchak, А. Shikirawa
Pages: 28-33
Abstract
The article analyzes the state of the market of sauces and finds that modern methods of expanding the range and measures to improve the quality of sauces put forward increased requirements for auxiliary materials – spice-aromatic raw materials. The qualitative composition of the microflora of spices is not yet sufficiently studied. Microbiological research in this area is of great practical importance, and mainly because of the addition of spices to foods, their bacterial contamination increases significantly. It has been established that spicy-aromatic raw material can be a large source of microbiological contamination of canned products, therefore, samples of spices used in the production of tomato sauces are selected as the subject of further analysis. At each stage of the research of the samples, the total bacterial amount, mold fungi and yeast, spore-forming bacteria of the group of E. coli, was monitored as an indicator of microbiological safety. In connection with the conducted research the basic methods of reduction of microbial contamination of spices have been analyzed and ways of solving this problem in technologies of tomato sauces are offered.
Key words: microbiology, tomato sauces, cinnamon, cumin, pepper, food technology
References
1. Kontseptsiia derzhavnoi naukovo-tekhnichnoi prohramy «Biofortyfikatsiia ta funktsionalni produkty na osnovi roslynnoi syrovyny na 2012-2016 roky» – Concept of state scientific and technical program «Biofortification and functional products based on plant raw materials for 2012-2016 «[Electronic resource]: http://www1.nas.gov.ua/infrastructures/Legaltexts/nas/2011/ regulations /OpenDocs/ 110608_189_concept.pdf.
2. Benderska OV, Bessarab OS. Ohliad rynku tomatnykh sousiv v Ukraini – Review of tomato sauces market in Ukrainian. Scientific works SWorld. Issue 3 (44). Volume 3. Ivanovo: Science World, 2016. Pp. 84-89.
3. Syrokhman IV, Zavhorodnia VM. Tovaroznavstvo kharchovykh produktiv funktsionalnoho pryznachennia – Commodityscienceof foods of functional intention. Tsentr uchbovoi literatury, 2009. p. 544.
4. Antonenko AV. Tekhnolohiia sousiv z diietychnymy dobavkamy funktsionalnoho pryznachennia – Technologyofsauceswith dietary additives of the functional intention. (PhD Thesis). Kyiv. 2011. p. 34.
5. MakKenna BM. Struktura y tekstura pyshchevyh produktov. Produktyemulsyonnoi pryrody – Structure and texture of foods. Products of emulsion nature. SPb.: Professyia 2009. p 480. ISSN 1998:2666.
6. Telezhenko LM, Zhmud AV. Tendentsii rozvytku vyrobnytstva sousiv – Trends in sauces production development. Food Science and Technology. 2009 Issue 2 (7). Pp. 21-23.
7. Pyroh TP, Reshetniak LR, Povodzynskyi VM, Hrehirchak NM. Mikrobiolohiia – Microbiology. Vinnytsia: «Nova knyha». 2007. p. 464.
8. Hrehirchak, NM. Mikrobiolohiia kharchovykh vyrobnytstv: lab. Praktykum – Microbiology of food production: lab. practicum. Kyiv. NUKhT, 2009. p. 302.
9. Dudchenko LH. Priano-aromatycheskye i priano-vkusovye rastenyia – Spicy aroma and spicy taste plunts. Kyiv. Nauk. dumka, 1989. p. 304.
10. Buldakov A. Pyshchevye dobavky – Food additives. M. Dely. 2001.
11. Pilkevych NB, Boiarchuk OD, Mikrobiolohiia kharchovykh produktiv – Microbiologyoffoods. Luhansk. Alma-mater, 2008. p. 152.