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INTENSIFICATION OF THE MELANOIDIN FORMATION REACTION IN THE PRODUCTION OF SWEET BOILED CANNED MILK 甜煮罐装牛奶生产过程中类黑素生成反应的强化
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-112-122
L. Sokolovskaya, O. Soroko, I. Miklukh, E. Bespalova
{"title":"INTENSIFICATION OF THE MELANOIDIN FORMATION REACTION IN THE PRODUCTION OF SWEET BOILED CANNED MILK","authors":"L. Sokolovskaya, O. Soroko, I. Miklukh, E. Bespalova","doi":"10.47612/2220-8755-2019-14-112-122","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-112-122","url":null,"abstract":"The article gives empirical grounding of reducing the melanoidins formation process duration at high-temperature processing of sweet canned milk due to the use of enzymatic hydrolysis of lactose. In sweet canned milk samples with hydrolyzed lactose there was a more intensive decrease in active acidity and an increase in oxidation-reduction potential and obviously a change in milk color within a short period of time by contrast to milk with not hydrolyzed lactose. Lactose disaccharide splitting to (38±2)% allows to reduce the duration of high-temperature processing average by 40% at \u0000traditionally applied prossing temperature of (105±5) °C, and reduce the sucrose content in the finished product by 3–8%. The use of fructose in order to accelerate the process of cooking whole condensed milk is not rational.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126663435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
ASSESSMENT OF TECHNOLOGICAL CHARACTERISTICS OF CONSORTIA OF LACTIC ACID MICROORGANISMS DURING FREEZING IN LIQUID NITROGEN AND STORAGE 乳酸菌群在液氮冷冻与贮藏过程中的工艺特性评价
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-50-57
O. Titova, O. Golovach, M. Proshkina, I. Spiridonova, N. Zhabanos, N. Furik, T. Savelyeva
{"title":"ASSESSMENT OF TECHNOLOGICAL CHARACTERISTICS OF CONSORTIA OF LACTIC ACID MICROORGANISMS DURING FREEZING IN LIQUID NITROGEN AND STORAGE","authors":"O. Titova, O. Golovach, M. Proshkina, I. Spiridonova, N. Zhabanos, N. Furik, T. Savelyeva","doi":"10.47612/2220-8755-2019-14-50-57","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-50-57","url":null,"abstract":"The article provides a comparative assessment of the main technological characteristics of consortia of lactic acid microorganisms used to make starter cultures for cottage cheese products, before and after freezing in liquid nitrogen, during storage for 6 months. It was found that when stored for 6 months with a temperature regime of minus (40 ± \u00002) ºС and below, the main technologically \u0000significant characteristics of consortia of lactic acid microorganisms for the manufacture of starter cultures used in the dairy industry are preserved.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"30 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133391185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
THE STUDY OF ORGANOLEPTIC CHARACTERISTICS OF SMOKED SAUSAGES WITH THE USE OF DIFFERENT DIETARY FIBER 不同膳食纤维对烟熏香肠感官特性的影响
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-214-220
O. Germanovich
{"title":"THE STUDY OF ORGANOLEPTIC CHARACTERISTICS OF SMOKED SAUSAGES WITH THE USE OF DIFFERENT DIETARY FIBER","authors":"O. Germanovich","doi":"10.47612/2220-8755-2019-14-214-220","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-214-220","url":null,"abstract":"Vegetable fibers from fruits and cereals are increasingly used in the food industry. Dietary fiber has the characteristic of insoluble fiber components that are technologically and nutritionally effective. \u0000This paper reflects the use of vegetable fibers in raw smoked sausages, describes possible changes in the properties of the product and assesses the feasibility of using fibers. It was found that wheat \u0000fiber in comparison with oat fiber, peach fiber, Apple fiber, orange fiber, carrot fiber, tiger nut fiber – allows you to produce fiber-rich products that taste, smell and texture do not differ from standard products, and also helps to increase the \u0000moisture-binding capacity, reduce losses and increase the yield of the finished product. The product is characterized by a more dense and elastic consistency.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117235399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
INFLUENCE OF PROBIOTIC FEED ADDITIVE «ENTERO-ACTIVE» ON AMINO ACID COMPOSITION OF BROILER CHICKEN MEAT 益生菌饲料添加剂“肠道活性”对肉鸡肉氨基酸组成的影响
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-270-278
Y. Poberezhets
{"title":"INFLUENCE OF PROBIOTIC FEED ADDITIVE «ENTERO-ACTIVE» ON AMINO ACID COMPOSITION OF BROILER CHICKEN MEAT","authors":"Y. Poberezhets","doi":"10.47612/2220-8755-2019-14-270-278","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-270-278","url":null,"abstract":"The research has proved that the usage of probiotyk in feeding of broiler chicken facilitate increasing of the digestibility of amino acids including irreplaceable. Revealed that the digestibility of amino acids was highest in broilers consumption average dose supplements investigated. It should be noted that the increased digestibility of the essential probiotic amino acids, such as: lysine, histidine, \u0000arginine, valine, methionine, isoleucine, leucine. Thus, the use of probiotic supplements improve the usefulness of protein supply. Such positive changes result in the increasing of broiler efficiency. The research has proved that the usage of different doses of probiotic supplements «Entero-active» has positively effects on amino acid content in meat of broiler chickens. Specifically, the thoracic and femoral muscles of poultry raised the level of most essential amino acids. Thus, consumption of probiotic feed broilers improves meat quality.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115778566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
RHEOLOGICAL BASES OF THE PROCESS OF SEPARATION OF MEAT AND BONE RAW MATERIALS BY THE SCREW PRESSING UNIT 螺杆压榨装置分离肉和骨原料过程的流变学基础
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-229-241
V. Grudanov, A. Brench, I. Datsuk
{"title":"RHEOLOGICAL BASES OF THE PROCESS OF SEPARATION OF MEAT AND BONE RAW MATERIALS BY THE SCREW PRESSING UNIT","authors":"V. Grudanov, A. Brench, I. Datsuk","doi":"10.47612/2220-8755-2019-14-229-241","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-229-241","url":null,"abstract":"The process of separating meat and bone raw materials using screw devices is considered. A rheological model of the fullness extraction of the meat fraction during the separation of meat and bone raw materials by the screw pressing unit has been developed. A laboratory stand with a screw pressing unit for separating meat \u0000and bone raw materials was designed and \u0000manufactured. The results of experimental \u0000studies of the influence of modal constructive \u0000parameters of a laboratory deboning press on \u0000the fullness extraction of meat fraction during \u0000the separation of meat and bone raw materials \u0000are presented.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129072055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
INVESTIGATION OF THE RHEOLOGICAL CHARACTERISTICS AND LEVEL OF SYNTHESIS OF EXOPOLYSACCHARIDES (EPS) BY THE CONSORTIUM OF STREPTOCOCCUS SALIVARIUS SUBSP. THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AT DIFFERENT TEMPERATURE IN PROCESS OF MILK FERMENTATION 唾液链球菌胞外多糖(eps)的流变特性及合成水平的研究。嗜热菌和德氏乳杆菌亚种。乳汁发酵过程中不同温度下的宝格丽菌
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-58-67
O. Golovach, M. Babitskaya, N. Zhabanos, I. Pyzhik, M. Korkina, T. Smaliak
{"title":"INVESTIGATION OF THE RHEOLOGICAL CHARACTERISTICS AND LEVEL OF SYNTHESIS OF EXOPOLYSACCHARIDES (EPS) BY THE CONSORTIUM OF STREPTOCOCCUS SALIVARIUS SUBSP. THERMOPHILUS AND \u0000LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AT DIFFERENT TEMPERATURE IN PROCESS OF MILK FERMENTATION","authors":"O. Golovach, M. Babitskaya, N. Zhabanos, I. Pyzhik, M. Korkina, T. Smaliak","doi":"10.47612/2220-8755-2019-14-58-67","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-58-67","url":null,"abstract":"The article provides the results of studies on the influence of temperature conditions of milk fermentation in the manufacture of yogurt on the characteristics of milk clots and the level of EPS production. The characteristics of the samples of reconstituted skim milk fermented by consortia of lactic acid microorganisms for the manufacture of \u0000starter and viscous consistency yoghurt starter cultures under temperature conditions are determined: (43 ± 1)°С, (38 ± 1)°С, (35 ± 1)°С and ( 30 ± 1)°С. It was noted that with a decrease in the fermentation temperature from (43±1)°C to (30±1)°С, the organoleptic characteristics of the formed clot are evaluated differently. At the fermentation temperature of (30±1)°С, the lowest \u0000degree of syneresis was noted: 45% for the consortium, during the fermentation of milk raw materials forming clumps of inviscid consistency, 29% for the consortium, during the fermentation of \u0000milk raw materials forming clumps of viscous consistency. At the same time, it was found that at fermentation temperatures of (43±1)°С and (30±1)°С, the highest level of EPS synthesis for consortia was noted: (2107 ST-A+2674 TL-AV) – 874.6 and 667.9 μg / ml, (1141 ST-AV+2674 TLAV) – 683.9 and 541.3 μg / ml.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123051373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
INFLUENCE OF DETERGENTS AND DISINFECTANTS ON THE QUALITY INDICATORS OF EDIBLE HEN EGGS WASHED AND DISINFECTED 洗涤剂和消毒剂对水洗消毒食用鸡蛋质量指标的影响
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-258-269
S. Gordynets, L. Charniauskaya, J. Yakhnovets, S. Kosyanenko, A. Kiselev
{"title":"INFLUENCE OF DETERGENTS AND DISINFECTANTS ON THE QUALITY INDICATORS OF EDIBLE HEN EGGS WASHED AND DISINFECTED","authors":"S. Gordynets, L. Charniauskaya, J. Yakhnovets, S. Kosyanenko, A. Kiselev","doi":"10.47612/2220-8755-2019-14-258-269","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-258-269","url":null,"abstract":"The article presents the results of evaluating the effect of detergent and various disinfectants used for sanitary treatment of the surface of egg shells of hen edible on their quality and safety indicators. Four disinfectants belonging to different groups of drugs were selected for research: «SUNWAY DES» (peroxide), «Silversil Des» (silver-containing), «Lanex» (quaternary-ammonium compounds), «Catelon 502» (containing peracetic acid). A decrease of the mass of all samples of eggs during the whole storage period (35 days) 5,6–6,6% of initial, was increasing the height of the air chamber eggs 2,3–2,9 times, with the largest increase was in specimens treated by «Silvercel Des» and «Lanex». The decrease in egg density in \u0000salt solution was at the same level in all \u0000experimental samples. There was a decrease in the yolk index by 7,7% in the control sample and by 16,3–19,0% in the experimental samples, but the yolk shell did not break in all cases. By the end of \u0000the shelf eggs life, the shell thickness and elastic deformation met the requirements. According to microbiological indicators, all egg samples during 33 days of storage met the requirements of the technical normative legal acts. Organoleptic evaluation of eggs at 16 and 35 days of storage allowed us to establish that the best, closest in organoleptics to the eggs of the control group, were the eggs of the 1st experimental group, and the worst, according to the conclusion of the majority of tasters, were the eggs of the 3rd experimental group. Based on a comprehensive analysis of the research, it was found that «SUNWAY DES» and «Catelon 502» disinfectants can be recommended for disinfecting the surface of the egg shell of edible hen eggs.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123325813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
INVESTIGATION OF THE TECHNOLOGICAL ADJUVANT INGREDIENTS INFLUENCE FROM THE PRODUCTION OF FERMENTED MILK DRINKS ON THE GROWTH OF THE LACTOBACILLUS DELBRUECKII SUBSP. LACTIS CULTURES 发酵乳饮料生产工艺辅料对德氏乳杆菌亚种生长影响的研究。LACTIS文化
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-20-25
N. Ramanovich, N. Krauchanka, S. Vasylenko, N. Zhabanos, N. Furik
{"title":"INVESTIGATION OF THE TECHNOLOGICAL ADJUVANT INGREDIENTS INFLUENCE FROM THE PRODUCTION OF FERMENTED MILK DRINKS ON THE GROWTH OF THE LACTOBACILLUS DELBRUECKII SUBSP. LACTIS CULTURES","authors":"N. Ramanovich, N. Krauchanka, S. Vasylenko, N. Zhabanos, N. Furik","doi":"10.47612/2220-8755-2019-14-20-25","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-20-25","url":null,"abstract":"We analyzed the change in the active acidity of whole pasteurized milk during its fermentation by the bacteria Lactobacillus delbrueckii subsp. lactis \u0000at different temperatures. We have studied the effect of technological adjuvant ingredients (sucrose, carob gum) used for the production of fermented milk drinks on the acid-forming activity of Lactobacillus delbrueckii subsp. lactis, when added them in various concentrations to pasteurized whole milk.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"11 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132737993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
FORMATION OF SALES CHANNELS FOR ORGANIC PRODUCTS IN THE DOMESTIC MARKET 有机产品在国内市场形成销售渠道
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-9-14
A. Meliashchenia, T. Shakel, O. Kimoshevskaya, K. Shehidzevich
{"title":"FORMATION OF SALES CHANNELS FOR ORGANIC PRODUCTS IN THE DOMESTIC MARKET","authors":"A. Meliashchenia, T. Shakel, O. Kimoshevskaya, K. Shehidzevich","doi":"10.47612/2220-8755-2019-14-9-14","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-9-14","url":null,"abstract":"Based on the study of the experience of foreign countries in organizing the distribution of organic products, the main sales channels for organic products are systematized. Possible sales channels \u0000for organic products in the domestic market of the Republic of Belarus are proposed taking into account foreign experience.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"243 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133090940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
INFLUENCE OF TEMPERATURE AND DURATION OF STORAGE OF FROZEN MILK OF VARIOUS AGRICULTURAL ANIMALS ON ITS TECHNOLOGICAL PROPERTIES 各种农用动物冷冻乳的温度和贮存时间对其工艺性能的影响
Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-132-141
E. Dmitruk, E. Efimova, S. Virina
{"title":"INFLUENCE OF TEMPERATURE AND DURATION OF STORAGE OF FROZEN MILK OF VARIOUS AGRICULTURAL ANIMALS ON ITS TECHNOLOGICAL PROPERTIES","authors":"E. Dmitruk, E. Efimova, S. Virina","doi":"10.47612/2220-8755-2019-14-132-141","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-132-141","url":null,"abstract":"The article presents the results of studies on the influence of temperature and duration of storage of frozen milk of various farm animals on its technological properties. It was found that with an \u0000increase in the duration of storage of frozen milk, the organoleptic characteristics of sour-milk and protein products produced using this milk slightly decrease, the yield of protein products and the degree of use of dry substances decrease.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131354443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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