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Опубліковано: Середа, 22 грудня 2021, 11:45

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4. PROSPECTIVE DIRECTIONS OF SOUR FERMENTED PRODUCTS WITH SYNBIOTIC PROPERTIES
https://doi.org/10.31073/foodresources2021-17-04
Мariana Bondar, Аlla Solomon, Nadiia Novgorodska
Pages: 33-45

Abstract
The life of a modern person depends on such unfavorable factors as environmental pollution, man-made disasters, stressful situations, and lack of adequate nutrition. All this leads to a decrease in immunity, dysfunction of digestion, an increase in the number of people suffering from allergies, diabetes mellitus and other diseases associated with metabolic disorders in the human body. Therefore, a balanced and healthy diet is an important condition for optimal physical and mental development of a person, maintaining his long-term performance, increasing the body's ability to withstand the effects of unfavorable environmental factors. A complete and healthy diet is one of the most important conditions for preserving human life and health. According to the modern concept of healthy nutrition, based on the theory of balanced nutrition, the body's needs for energy, nutrients, biological and physiologically valuable substances that a person should receive from food change depending on age, gender, physiological state of the body and physical activity. Development of new functional products of health-improving action which are capable to improve health of the person, to prolong its working capacity and duration of a full life, is one of actual directions of development of food science in Ukraine and the world. For the normal functioning of the body and ensuring the active life of a person. it is necessary to provide him with full-fledged balanced food. The main requirements for such food products are based on the use of natural raw materials with a high content of biologically active and physiologically necessary substances, such as vitamins, minerals, dietary fiber, phenolic compounds, polyunsaturated fatty acids. Particular attention is paid to the recovery of intestinal microflora, which plays an important role in restoring metabolic disorders in the body and strengthening human health. The purpose of this work is to scientifically substantiate the production of fermented dairy products for functional purposes, enriched with bifidobacteria, biologically and physiologically active substances of prebiotics of plant and animal origin. The subject is probiotics and prebiotics, functional foods.
Key words: fermented milk products, bifidobacteria, probiotics, prebiotics, lactulose

References
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16. Solomon A., Bondar M., Dyakonova A. (2019). Obgruntuvannya tekhnolohiyi pryhotuvannya kyslomolochnykh desertiv iz bifidohennymy vlastyvostyamy. [Substantiation of the technology for fermented sourmilk desserts with bifidogenic properties]. [in Ukrainian].
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Опубліковано: Середа, 22 грудня 2021, 11:44

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3. HYDROPULSE EQUIPMENT FOR INTENSIFICATION OF MASSAGE PROCESSES AND SATURATION OF MEAT RAW MATERIAL INGREDIENTS
https://doi.org/10.31073/foodresources2021-17-03
Iryna Bernyk, Ivan Kots, Nadiia Novgorodska
Pages: 22-32

Abstract
Given the growing demand for meat products, problems with raw materials and their quality, it is advisable to conduct a scientific search for such methods and modes of preparation that will provide optimal functional and technological characteristics that allow to achieve the specified performance of finished products. The ambassador of raw meat is an important stage of technology of its processing, provides formation of consumer properties of finished products taking into account quality of initial raw materials. This process is quite complex and includes mass transfer in the system "brine - raw meat", hydrolysis of protein structures and other nutrients of meat, the impact on the microstructure and the formation of organoleptic properties. The search for ways to increase the efficiency of the salting process focuses on the use of a combination of existing methods of intensifying the salting process or modifying the basic modes. The analysis of methods of increase of efficiency of salting of raw meat, in particular thermal, electrophysical, ultrasonic cavitation technologies, hydrophysical, ECHO-solutions, high hydrostatic pressure is carried out, their features and processing parameters are specified. The aim of the work is to develop technology for intensification of massaging and saturation of raw meat ingredients and hydropulse equipment for its implementation. The object of research is the regularities of the processes of penetration of brines into the structure of organic products, which occur when these processes are induced by the use of hydropulse equipment. Research results: Hydropulse equipment is proposed, which contains a sealed chamber for salting with brine supply systems, vacuuming of raw meat, as well as the possibility of heat treatment of products. The use of the hydropulse method of massage and saturation of raw meat ingredients is based on the variable pressure in the working chamber. The technology of massaging and saturation of raw meat ingredients is proposed. Apply the results of improving the efficiency of raw meat processing technology and quality assurance.
Key words: raw meat, massage, ambassador, brine, hydropulse equipment, pressure, vacuum

References
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Опубліковано: Середа, 22 грудня 2021, 11:42

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2. RISKS EVALUATION OF TOXIC METALS ACCUMULATION BY SHIITAKE MUSHROOMS FROM VARIOUS COMPOSITION SUBSTRATES
https://doi.org/10.31073/foodresources2021-17-02
Larysa Arsenieva, Oleksandr Velikanov, Svitlana Stanislaviv
Pages: 14-21

Abstract
In this article, the emphasis is on the impact of risks that arise during the cultivation of shiitake mushrooms on natural and chromium-enriched substrates, given the urgency of the issue of food quality and safety, which is very acute in Ukraine today. Mushrooms have a huge potential as sources of biologically active metabolites of carbohydrate, lipid and protein origin, terpenoids, steroids, alkaloids, phenolic compounds, vitamins, minerals. Therefore, special attention is paid to the study of the possibility of using mushrooms as a safe source of biologically active substances and trace elements. In addition, the risks that arise during the accumulation of toxic elements by the fruiting body of the fungus from the substrate are outlined. The purpose of the study is a systematic analysis and evaluation of the potential risks that arise during the artificial cultivation of shiitake mushrooms and the impact and significance of various hazards, among which the greatest attention is paid to chemical one. The subject of the study is the evaluation of the risks of nutritional suitability (primarily for the toxic metals content) of shiitake mushrooms grown on natural and chromium citrate enriched nutrient media. Materials and methods: the content of toxic metals in shiitake mushrooms has been studied by atomic adsorption spectrometry. Sample preparation consisted of drying and ashing the mushrooms with subsequent dissolution in nitric acid qualification “pure for analysis”. Calibration of the device has been carried out using solutions obtained by diluting the standards of metal samples. Results. Features of accumulation of copper, zinc, lead and cadmium by shiitake mushrooms cultivated on substrates with different chromium content are considered. The content and concentration of trace elements in shiitake mushrooms, and especially heavy metals, are the main indicators to pay attention to during conducting risk control according to IEC / ISO 31000: 2009. Scope: the results of the study can be used in risk evaluation and HACCP system implementation in enterprises engaged in artificial cultivation of mushrooms.
Key words: cultivation, risk evaluation, shiitake mushrooms, accumulation of microelements, preset composition

References
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5. Pozdnyakovskiy V. M. (2003). Ekspertiza gribov: uchebno-spravochnoye posobiye [Expertise of mushrooms: study guide]. Novosibirsk: Siberian University Publishing House. 256 p. [in Russian].
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Опубліковано: Середа, 22 грудня 2021, 11:40

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1. EFFECTS OF DIFFERENT DUCK MEAT AND WHEAT BRAN CONTENTS ON THE QUALITY CHARACTERISTICS OF SAUSAGES
https://doi.org/10.31073/foodresources2021-17-01
Shang Feife, Tetiana Kryzhska, Svitlana Danylenko, Duan Zhenhua
Pages: 6-13

Abstract
The purpose. Wheat bran is rich in dietary fiber (31,4%) and protein (18%), and fat is only 0,6%. This is data from a Chinese laboratory. Wheat bran is an excellent ingredient that can balance the nutrients in food. The protein composition of duck meat is also very different from that of pork. Therefore, an emulsified sausage is made with duck meat, pork, bran, and corn starch as the main raw materials. Research methods. First determine the proportion of duck meat instead of pork (0, 10%, 20%, 30%, 40%), and then add wheat bran to the mixed meat emulsion at 0,6%, 1,2%, 1,8%, and 2,4%. By analyzing the cooking loss, emulsification stability, color, pH, texture characteristics, sensory evaluation and other parameters of sausage, the best formula composition for sausage manufacturing is determined. Research result. The effect of different proportions of lean pork and duck breast on the quality characteristics of sausages, 40% of duck meat instead of pork can achieve good water retention, while cooking loss and moisture loss are reduced. The addition of bran increased the viscosity, chewiness, hardness, elasticity, cohesion and recovery of sausages. Among them, the viscosity of the Y2 group with 1,2% bran (6g bran/without 500g raw meat) was increased. The chewiness and hardness are the greatest, and the sensory evaluation is also the best. Conclusion. 40% duck breast is substituted for pork and 1,2% bran is added. The sausage produced is well evaluated, and it does not significantly change the physical properties of the sausage. The research results provide a reference for the development of new Ukrainian sausage products.
Keywords: Duck and Pork Compound Sausage, wheat bran, Sausage processing, cooking loss, sensory evaluation

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