FR 2014-03 Techn — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Понеділок, 21 січня 2019, 15:08; Перегляди: 714

21. Effect of fat oil of pumpkin seeds on the quality of boiled sausages

L. Voitsekhivska, T. Shelkova, I. Bielova, V. Fomichev

Pages: 107-110

Abstract

The prospectivity of the use of fatty oils from the seeds of a pumpkin as a natural component in the structure of multifunctional compositions in the production of boiled sausages is installed.

Key words: antioxidant, boiled sausages, seeds of a pumpkin, fatty acids, vegetable oil

References

1. Шешницан И.Н. Жирнокислотный состав масла семян тыквы / И.Н. Шешницан, Г.В. Шабурова // Известия Самарской государственной сельскохозяйственной академии. – 2012. – № 4. – С. 103-106.

2. Пат. 2423882 Российская Федерация, МПК А23L1/317, A23L1/314. Способ получения мясопродуктов функционального назначения / Кунташов Е.В., Птичкина Н.М., Банникова А.В.: заявитель и патенто-обладатель Саратовский ГАУ им. Н.И.Вавилова. – № 2010119383/13; заявл. 14.05.11; опубл. 20.07.11.

3. Шеманская Е.И. Фосфолипидные жировые продукты функционального назначения / Е.И. Шеманская, Н.И. Осейко // Харчова наука і технологія. – 2012. – № 1 (18). – С. 28-31.

4. Каренгина Т.В. Совершенствование технологии переработки семян тыквы и фармакологические свойства полученных ветеринарных препаратов: автореф. дис. на получение науч. степени канд. биол. наук: спец. 16.00.04 «Ветеринарная хирургия» / Каренгина Тамара Васильевна – Волгоград, 1999. – 24 с.

5. Давыдова В.Р. Биологическая ценность тыквенного масла, особенности технологи производства [Електроний ресурс] / В.Р. Давыдова, Т.А. Выхованец // SWorld – 18-27 December 2012. – Режим доступу: http://www.sworld.com.ua/index.php/ru/ conference/the-content-of-conferences/archives-of-individual-conferences/december-2012.

6. Масло тыквенное [Електроний ресурс] // Режим доступу: http://www.fitoproduct.uz.

7. Щербаков В.П. Биохимия и товароведение масличного сырья / Щербаков В.П., Лобанов В.П. – М.: Колос, 2003. – 360 с.

Деталі: Опубліковано: Понеділок, 21 січня 2019, 15:07; Перегляди: 732

22. Effect of working bodies of plate-scraper heat exchanger on the heat exchange intensity and the spends of mechanic energy

H. Yeresko, S. Yeroshenko

Pages: 111-119

Abstract

Influence of the geometrical sizes of working bodies and number of scrapers on intensity of heating and expenditure of mechanical energy was investigated. At result were received generalized criterial equations for calculating of the plate-scraped heat exchanger.

Key words: plate-scraper heat exchanger, working bodies, turbulence, hydrodynamics, heat transfer, viscosity, modeling

References

1. Барановский Н.В., Коваленко Л.М., Ястребенецкий А.Р. Пластинчатые и спиральные теплообменники – М.: Машиностроение, 1973. – 288 с.

2. Г. Ересько, С. Ерошенко «Тепловые и энергетические характеристики пластинчатого скребкового пастеризатора // Молочная промышленность, № 8, 2010. – С. 32-34.

3. Глуз М.Д., Павлушенко И.С. Затраты мощности на перемешивание неньютоновских жидкостей // Журнал прикладной химии. – 1967, 40. – № 7. – С. 1435-1490.

4. Михеев М.А., Михеев И.М. Основы теплопередачи. – М.: Энергия, 1973. – 320 с.

5. В.Н. Стабников, В.М. Лысянский, В.Д. Попов. Расход энергии при механическом перемешивании // Процессы и аппараты пищевых производств. – М.: Агропромиздат, 1985. – С. 105-109.

Деталі: Опубліковано: Понеділок, 21 січня 2019, 15:06; Перегляди: 2015

23. Bacteriophages circulating at dairy enterprises of Ukraine

O. Naumenko

Pages: 120-129

Abstract

Monitoring studies of the samples, obtained from 5 dairy plants, for the presence of lactic acid bacteria phages, were conducted. It was found that about 85 % of the samples contained phages, lytically active as for the genus Lactococcus, and 33 % of the samples – species-specific phages Streptococcus thermophilus. Phage titer of lactobacteria in the samples ranged from 1 to 106 PFU per ml depending on the used test-culture. 16 new phage isolates were purposefully allocated from monitoring objects. Six morphotypes of plaque were specified, that formed phages on lawns of homologous to them cultures. It was shown that addition of CaCl2 in the medium affected the reproduction effectiveness of some phages. On this basis 67 % of phages significantly increased their number when adding 10 mM of CaCl2 – Spearman correlation coefficient was positive and had a value of r = 0,85 (n = 10, p <0,05). The selected phages influence on industrial strains from the collection of Biotechnology Department of the Institute of Food Resources was studied. It was determined that phages f1, f6, f10 and f16 were the most aggressive to starter cultures. Lytic activity index value Il (ratio of lysed strains to the studied strains) for them varied from 0,26 tо 0,35.

Key words: bacteriophage, lactic acid bacteria, test culture, lysis, negative colony, reproduction

References

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2. Garneau J., Moineau S. Bacteriophages of lactic acid bacteria and their impact on milk fermentations // Microbial Cell Factories. – 2011. – Vol. 10, № 2. – P. 1-10.

3. Deveau H., Labrie S., Chopin M.-С., Moineau S. Biodiversity and сlassification of Lactococcal Рhages // Applied and Environmental Microbiology. – 2006. – Vol. 72, № 6. – P. 4338-4346.

4. Marcу M., Moineau S., Quiberoni A. Bacteriophages and dairy fermentations // Bacteriophage. – 2012. – Vol. 2, № 3. – P. 149-155.

5. Verreault D., Gendron L., Rousseau M., Veillette M., Massе D., Lindsley G., Moineau S., Duchaine C. Detection of airborne lactococcal bacteriophages in cheese manufacturing plants // Applied and Environmental Microbiology. – 2011. – Vol. 77, № 2. – P. 491-497.

6. Raiski A., Belyasova N. Biodiversity of Lactococcus lactis bacteriophages in the Republic of Belarus//International Journal of Food Microbiology. – 2009. – Vol. 130, № 1. – P. 1-5.

7. Broadbent J. R., McMahon D. J., Welker D. L., Oberg C.J., Moineau S. Biochemistry, genetics and applications of exopolysaccharide production in Streptococcus thermophilus // J. Dairy Sci. – 2003. – Vol. 86. – P. 407-423.

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11. Moineau S., Lévesque C. Control of bacteriophages in industrial fermentation // In Kutter E., Sulakvelidze A. (ed.) Bacteriophages: biology and applications. CRC Press, Boca Raton, Fla. – 2005. – Р. 286-296.

12. Науменко О.В. Поширення бактеріофагів на молочних заводах України // Sp. Z. O.o. «Nauka I studio», (Premysl, Польша).VIII Межд. науч.-практ. конф. «Наука и инновации-2013», 07-15.10.2013 Прага. – 2013. – Vol. 16. – P. 81-86.

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Деталі: Опубліковано: Понеділок, 21 січня 2019, 15:05; Перегляди: 1206

24. Research of different factors effecting vitality of lactobacteria

S. Danylenko

Pages: 130-134

Abstract

The effect of various chemical and biological factors (temperature, pH, mass fraction of sodium chloride, common cultivation) on vital activity of lactic acid bacteria: Lactobacillus plantarum, Lactobacillus paracasei ssp. raracasei, Lactobacillus casei, L. delbrueckii subsp. lactis, L. brevis, which are often used in fermented meat products manufacturing, was investigated. It was grounded a creation of an effective lactic acid bacteria composition considering a specific production of smoked pork, consisting of Lactobacillus plantarum, Lactobacillus paracasei ssp. raracasei, Lactobacillus casei. To create multi-strain bacterial preparations it was determined relations type between lactobacteria strains. The high degree of investigated strains biocompatibility confirmed practicability of their combining into one composition. According the study results 7 two-component combinations of lactic acid bacteria cultures were selected, which at common cultivation are not only compatible, but also stimulate one another. On the basis of the research a lactic acid bacteria composition was created, consisting of Lactobacillus plantarum, Lactobacillus paracasei ssp. raracasei, Lactobacillus casei. It was determined that the optimal conditions for achieving the highest biological activity of lactic acid bacteria in nutrient medium is temperature (34 ± 2)°C, pH (6,5 ± 0,2), the сoncentration of NaCl 1,5%.

Key words: lactic acid bacteria, bacterial composition, milk coagulation activity, technological regimes

References

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4. Aymerich Т., Martín B., M. Garriga, Hugas M. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages // Appl. Environ. Microbiol. – 2003. – Vol. 69, № 8. – P. 4583-4594.

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Деталі: Опубліковано: Понеділок, 21 січня 2019, 15:04; Перегляди: 1089

25. Probability of the horizontal gene transfer to meats of domestic and wild animals

T. Mudrak, Ya. Zhukova

Pages: 135-145

Abstract

Nowadays genetically modified organisms are commonly included in various areas of modern economy and especially in food industry. Genetically modified crops are used not only as a cheap feed for cattle, but also in food consumed by people. However, the impact of GMOs on animals and humans is still poorly understood. Because the 35S promoter can control the synthesis of proteins not only in plants but also in bacteria, animals and humans, there is a possibility of unpredictable spontaneous horizontal gene transfer. Literature analysis has demonstrated the relevance of this problem in developed countries. To investigate the presence of GMO DNA fragments polymerase chain reaction method was used. During the experiments foreign DNA in broilers, sheep and pigs organisms were found. Separately meat and milk taken from supermarkets were tested. In a number of samples fragments of DNA of genetically modified organisms were found. Data on possibility of horizontal gene transfer fragments of genetically modified organisms was summarized. Small GMO DNA fragments (110–437 bp) in milk and meat from experimental animals were found. Cases of presence of endogenous multicopy DNA chloroplasts fragments of transgenic plants in tissues of poultry, pigs and ruminants were analyzed. Low copy endogenous and transgenic DNA were detected in animals tissues less than multicopy genes. It is possible that atypical animal protein products may directly or indirectly affect the human body and cause consumers of meat and dairy products allergic reaction. Transgenic plants used as animal feed, may pose a risk to animal health and require more thorough research on the possibility of horizontal transfer of fragments of alien multicopy genes.

Key words: GMO, horizontal gene transfer, milk, meat, 35S promotor, transgenic DNA

References

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12. Korwin-Kossakowska A., Sartowska K., Linkiewicz A., Tomczyk G., Prusak B., Sender G. Evaluation of the effect of genetically modified RR soya bean and MON 810 maize in the diet of Japanese quail on chosen aspects of their productivity and retention of transgenic DNA in tissues // Archiv Tierzucht. – 2013. – V. 1. – P. 56-60.

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19. Walsh, M.C., Buzoianu, S.G., Gardiner, G.E., Rea, M.C., Ross, R.P., Cassidy, J.P., Lawlor, P.G. Effects of short-term feeding of Bt MON810 maize on growth performance, organ morphology and function in pigs // British Journal of Nutrition. – 2012. – V. 107. – P. 364-371.

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Деталі: Опубліковано: Понеділок, 21 січня 2019, 15:02; Перегляди: 1063

26. Research of content of oleic acid trans-isomers in the fat phase of milk and confectionary products

Ya. Zhukova, Ts. Korol, S. Petryshchenko

Pages: 146-154

Abstract

The object of the research were rennet cheeses, cottage cheese, sour cream, butter, cream, condensed milk, pasteurized and whole milk. A method of capillary gas chromatography was used for identification and quantification of fatty compounds in products.High consumption of trans isomers present in certain fats of industrial origin, adversely affects human health. There is an evidence that the profile of acid C18:1 trans-isomers differs depending on their origin – bacterial hydrogenation or industrial hydrogenation. However, at present the data on the content of C18:1 trans isomers and the availability of their forms in different foods is quite limited.It was shown that the characteristic for milk fat short-chain acids slightly vary depending on the type of dairy product and very different from animal or vegetable fats especially in the range of C4:0 – C12:0 and C18:2 acids.The total content of C 18:1 acid trans-isomers in the studied dairy products ranged from1.84 to 6.67%; in some samples of milk containing products it was 27-35%. The idea of research importance of not only the total content of C 18:1 trans-isomers, but its specific isomeric forms is based on the fact that trans-isomers can damage cells in brain and peripheral nervous system, which increases the risk of multiple sclerosis, Parkinson’s and Alzheimer’s diseases.It was shown that in milk fat of the studied products isomer C 18:1 T11 was dominant, which was 30-60% of all the identified trans-isomers and to 6,34 % of all the identified fatty acids, and in milk containing products – C 18:1 T9 isomer, the level of which in fat phase was dependent on the type of vegetable oil substitute and its mass fraction in fat phase. On the basis of the data presented it was proposed to add methyl esters t9/t11 C18:1 mass fractions ratio as an additional indicator of fat phase naturalness, including trans-isomers nature. For dairy cow fat it was 0,14-0,36, and for milk containing products – 0,43-1,65.A monitoring of trans-isomers content in domestic dairy products was conducted. According to the data obtained trans-isomer content ranged from 1,84% to 6,67%, that meets normative documents requirements. The differences between trans-isomeric composition of natural milk fat and fats of industrial production were detected. A calculation of the ratio of oleic acid t9/t11-isomers was proposed as additional characteristic of trans-isomers naturalness in fat phase of dairy and confectionary products.

Keywords: fatty acid composition of milk fat substitute, dairy products, oleic acid, trans-isomers

References

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Деталі: Опубліковано: Понеділок, 21 січня 2019, 15:01; Перегляди: 708

27. Developing of a synergetic model while using combined methods of products decontamination

S. Sokolov, M. Sevatorov, O. Dekan, O. Hura

Pages: 155-159

Abstract

The paper presents the results of experimental studies of the simultaneous action of high pressure and ultrasound on the microflora of the liquid egg melange. A mathematical model of synergy and presents experimental and computational simulation results depending on the number of microorganisms exposure time, and after the impact of each factor separately. The dependences of the number of microorganisms on the duration of action of individual ultrasound, high pressure and the simultaneous application of both factors in their effects were additive and the simultaneous action of these same decontamination factors in real conditions of use.

Key words: high pressure, ultrasound, MAFAM synergistic effect

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