Topical issues of processing of meat and milk raw materials最新文献_第6页

STUDYING THE ANTIMICROBIAL EFFECT OF DETERGENTS AND DISINFECTANTS ON THE MICROFLORA OF THE EGG SHELL SURFACE 研究了洗涤剂和消毒剂对蛋壳表面微生物群的抑菌作用

Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/2220-8755-2019-14-248-257

S. Gordynets, L. Charniauskaya, J. Yakhnovets, T. Hovzun

{"title":"STUDYING THE ANTIMICROBIAL EFFECT OF DETERGENTS AND \u0000DISINFECTANTS ON THE MICROFLORA OF THE EGG SHELL SURFACE","authors":"S. Gordynets, L. Charniauskaya, J. Yakhnovets, T. Hovzun","doi":"10.47612/2220-8755-2019-14-248-257","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-248-257","url":null,"abstract":"The article presents the results of evaluating the antimicrobial effect of detergents and disinfectants on the microflora of the eggshell surface. Washing and disinfection of eggs was carried out by manual treatment by immersion in washing and disinfecting solutions and subsequent washing with brushes. \u0000For washing eggs, an alkaline detergent with a «Sanet BIO» disinfectant effect was used, and for disinfection, one of the four selected disinfectants belonging to different groups of drugs: «SUNWAY DES» disinfectant (peroxide), «Silversil Des» \u0000disinfectant (silver-containing), «Lanex» disinfectant (based on Quaternary ammonium compounds), and «Catelon 502» disinfectant (containing peracetic acid). It was found that the treatment of eggs in order to reduce the contamination of the surface of their shells with «SUNWAY DES», «Catelon 502» and «Lanex» disinfectants by hand washing confirmed their effectiveness and leads to the disinfection of the shell from opportunistic and pathogenic microorganisms, as well as reduces the overall microbial contamination. Sanitization of egg shells of edible hen eggs by hand washing with the use of «Silversil Des» disinfectant in the spent modes showed that this tool is not effective in disinfecting egg shells, since immediately after processing, Staphylococcus aureus, Salmonella s.p.p. and Listeria s.p.p. bacteria were found on their surface.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133203623","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

引用次数: 0

STUDY OF TECHNOLOGICAL FEATURES OF USE OF ACYLTRANSFERASE IN THE PRODUCTION OF DAIRY PRODUCTS 酰基转移酶在乳制品生产中的工艺特点研究

Topical issues of processing of meat and milk raw materials Pub Date : 2020-12-14 DOI: 10.47612/8755-2019-14-123-131

L. Bogdanova, E. Efimova, E. Dmitruk, S. Virina

引用次数: 2

RATIONAL PROCESS PARAMETERS OF CHOPPED SEMI-FINISHED PRODUCTS PRODUCTION USING EMULSIONS FROM COLLAGENCONTAINING RAW MATERIALS 以含胶原蛋白为原料，采用乳剂生产切碎半成品的合理工艺参数

Topical issues of processing of meat and milk raw materials Pub Date : 2020-06-14 DOI: 10.47612/2220-8755-2019-14-199-213

I. Kaltovich

{"title":"RATIONAL PROCESS PARAMETERS OF CHOPPED SEMI-FINISHED PRODUCTS PRODUCTION USING EMULSIONS FROM COLLAGENCONTAINING RAW MATERIALS","authors":"I. Kaltovich","doi":"10.47612/2220-8755-2019-14-199-213","DOIUrl":"https://doi.org/10.47612/2220-8755-2019-14-199-213","url":null,"abstract":"The article presents the results of research on the determination of rational technological parameters for the production of chopped semi-products using emulsions from collagen-containing raw materials fermented by bacteria of the genus Lactobacillus. Water dosages are installed in the composition of chopped semi-finished products: 12% – with emulsions from pork skin and tails and 11% - with emulsion from connective tissue. Duration of ingredients mixing (5 minutes), sequence of raw materials laying during manufacture of articles, as well as duration of heat treatment of chopped semiproducts is determined: 25 minutes – during steaming (t = 95–100 °С), 20 minutes – during baking (t = 180 °C), 15 minutes – during frying (t = 110 °C), while recommended methods of bringing semifinished products to culinary readiness are steam treatment and baking, which allow for improved functional and technological (TUS – 79.3-81.8%, weight loss during heat treatment – 5.1–7.9%), \u0000structural and mechanical (PNS - 1413.9–1470.4 Pa) and organoleptic indicators (juiciness, appearance, consistency, taste, smell) of these products (9 points according to the 9-point system).","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128294932","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