Animal Science and Food Technology最新文献

{"title":"Influence of different concentrations of taro paste on the sensory characteristics of poultry meat sausages","authors":"Shan Feifei, L. Bal-Prylypko, T. Kryzhska, S. Danylenko, Duan Zhenhua, Tsvitana Korol","doi":"10.31548/animal.13(3).2022.7-13","DOIUrl":"https://doi.org/10.31548/animal.13(3).2022.7-13","url":null,"abstract":"Sausage products have a high fat content, which is not the most useful property for a sausage. The purpose of the study is the development of low-fat, nutritionally balanced sausage products. The object of the study was poultry sausages. The subject of research: changes in the quality characteristics of poultry sausage products conditioned by the use of different doses of taro puree, potato starch, and spices. Research methods: physical and chemical properties (moisture, pH, cooking losses, emulsion stability), colour and sensory characteristics of finished products. For the experiment, 500 g of minced poultry meat was prepared (the ratio of duck and chicken meat was 3:2), and 6 experimental groups (D1~D6) to which 0 g, 60 g (12%), 70 g (14%), 80 g (16%), 90 g (18%), 100 g (20%) of taro paste were added, respectively. The optimal amount of taro paste for duck-chicken sausage was determined by analysing sausage pH value, texture, shear stress, cooking loss, emulsion stability, colour, moisture distribution kinetics, and sensory evaluation. It was found that the addition of taro paste changes the structure of the poultry sausage and gives the sausage a unique flavour. Studies have shown that duck-chicken sausage with the addition of 80 g (16%) taro paste had the highest pH. Moisture content, cooking loss, firmness and chewability, and yellowness values were lower (P<0.05). Sausage brightness and redness values have been improved. It was found that duck-chicken sausages with 16% taro puree had the best colour, sensory texture and lower cooking losses. The results obtained allow the development of poultry sausage containing plant material and at the same time provide technical support for the use of taro paste in poultry sausage","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128231934","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}

{"title":"The state of use of fish resources in small reservoirs of the Rivne Oblast","authors":"Ilona Parfeniuk, Yuliia Grokhovska, V. Martseniuk","doi":"10.31548/animal.13(3).2022.35-42","DOIUrl":"https://doi.org/10.31548/animal.13(3).2022.35-42","url":null,"abstract":"Poaching and unregulated amateur fishing have led to impoverishment and, in some places, complete extermination of populations of industrially valuable fish species in Rivne Oblast, so the activities of special commercial fisheries ensure the preservation of fish resources. The purpose of the study is to analyse the state of the water fund of the Rivne Oblast, the use of fish resources of these reservoirs, in particular, the results of the activities of special commercial fisheries, industrial and amateur fishing, and aquatic bioresources. According to the State Agency of land reclamation and fisheries in Rivne Oblast, over the past twenty years, there has been a tendency to reduce the volume of fish caught and introduced into natural and artificial reservoirs. Since 2010, due to low profitability, the activities of fishing organisations have been completely stopped, although previously commercial fishing of aquatic living resources took place on large water bodies, in particular in Rivers (Horyn, Ikva, Styr), lakes (Nobel, Putylivske), reservoirs (Mlynivske, Khrinnytske). Nowadays, the main method of fishing, in addition to the activities of special commercial fisheries, is unorganised amateur fishing. Specialised public organisations of amateur fishermen unite from 8 to 15 thousand amateur fishermen and sportsmen, carry out organised amateur fishing, are engaged in the introduction of fish resources into the water bodies of the region (carp, herbivorous fish, common pike, and silver crucian carp). Carp and crucian carp make up the largest share of fishermen’s catches; pike, common perch, silver carp, roach and rudd are less common. The state of fishery management in special commercial fisheries of the Rivne Oblast has not changed over the past 10 years. As of 2021, there were only 11 of them left in the region, working on lease terms; and several private enterprises where commercial fish is grown in full-system and non-system farms. The volume of young fish entering almost all farms has tripled compared to 2015, while the volume of fish caught has slightly increased. Analysis of the state of use of fish resources in small reservoirs is necessary for further rational extraction and restoration of fish resources in small reservoirs of the Rivne Oblast","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124911091","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}

{"title":"Influence of balsamic vinegar on the quality indicators of natural semi-finished pork meat products","authors":"O. Shtonda, Viktoriia Kulyk","doi":"10.31548/animal.13(3).2022.59-66","DOIUrl":"https://doi.org/10.31548/animal.13(3).2022.59-66","url":null,"abstract":"Lipid oxidation leads to an unpleasant smell and taste of semi-finished meat, which becomes tougher and less juicy due to the loss of intracellular fluid. The purpose of the study is to determine the effect of fruit and berry components of balsamic vinegar on organoleptic, structural, and mechanical parameters and changes in the pH level of semi-finished meat products. The paper presents the results of the influence of various types of balsamic vinegar on the quality indicators of semi-finished meat products. 5 varieties of balsamic vinegar were used: rowan, blackberry, currant, pomegranate, and grape. At the first stage of the study, the pH value was determined in samples of balsamic vinegar from fruit and berry raw materials. The next stage of the study was to determine the effect of balsamic vinegar on the structural and mechanical parameters, pH and organoleptic characteristics of meat during 7 days of storage of semi-finished pork products, which were injected with 5 types of balsamic vinegar in the amount of 15% to the weight of meat. Meat samples were evaluated by appearance, in-section appearance, taste, colour, consistency, and juiciness. Determination of penetration stress in the samples was carried out by measuring the immersion depth of a standard needle in each marinated meat semi-finished product and the control sample of pork meat. It was confirmed that the use of balsamic vinegar made from rowan, black currant, and pomegranate significantly affects the consistency of meat, making it more tender. When interacting with the components of raw materials, food acids affect the taste and aroma, and partially break down proteins and fats, making meat softer and tastier. It was found that in semi-finished pork meat products under the action of balsamic vinegar as one of the components of the marinade, the pH level decreases, which extends the shelf life and prevents the development of bacteria. Organoleptic characteristics and taste and aroma properties of the semi-finished product were improved and the appearance became more pleasant. The obtained results would allow extending the shelf life, enriching with biologically active substances, and improving the consumer properties of the semi-finished product","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121903218","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}

{"title":"Ichthyofauna of the Bilotserkivskyi lower reservoir on the Ros river","authors":"A. Klymkovetskyi, M. Khalturyn","doi":"10.31548/animal.13(3).2022.20-27","DOIUrl":"https://doi.org/10.31548/animal.13(3).2022.20-27","url":null,"abstract":"The composition of ichthyofauna of Ukraine is changing due to natural processes and the influence of anthropogenic factors in the internal water bodies. Systematic analysis of changes allows controlling these processes and maintaining the diversity of species at a constant level. The purpose of the study was to investigate changes in the composition of the ichthyofauna of the Bilotserkivskyi lower reservoir (Ros River) after the discharge of industrial waste of the Bilotserkivvoda enterprise in 2017 and 2020, which led to the mass death of fish and crayfish. The studies were conducted by catching fish with species identification and a survey of fishermen from November 2016 to October 2020. Additionally, the species composition of fish in this section of the Ros River was considered before the reservoir was created. According to the results of the conducted studies, 24 fish species were identified in 2016, 21 in 2017, and 19 in 2020. Analysing the number of ichthyofauna since the 1960s, it can be concluded that every 10 years the species composition of the ichthyofauna of the Bilotserkivskyi lower reservoir lost about 2-3 species of fish, which is conditioned by the influence of riverbed overlap, industrial activities, uncontrolled and unidentified discharges into the reservoir, etc. After a detailed analysis of the number of ichthyofauna, it was established that by 2016, the following species had disappeared: common dace Leuciscus leuciscus, Dnieper chub P. borysthenicus, ide I. idus, sunbleak Leucaspius delineatus, vimba bream Vimba vimba, crucian carp Carassius carassius, weatherfish Misgurnus fossilis, spined loach Cobitis taenia; in 2017 – species such as gudgeon Gobio gobio, round goby Neogobius melanostomus, tubenose goby Proterorhinus marmoratus; in 2020 – char, ruffe. Quantitative and qualitative restoration of ichthyofauna is possible at the expense of fish from the Protoka River (Rotok). To continue fishing use, it is necessary to settle fish in the reservoir. The practical significance of this study is to determine the species composition of the ichthyofauna for further use of the reservoir for environmental and fishery purposes","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":" 15","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113948427","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}

{"title":"Effect of balanced mineral supplements on milk productivity of cows","authors":"Y. Kropyvka, V. Bomko, O. Tytariova","doi":"10.31548/animal.13(3).2022.28-34","DOIUrl":"https://doi.org/10.31548/animal.13(3).2022.28-34","url":null,"abstract":"The implementation of the genetic potential of cows is primarily related to the usefulness of providing cows with nutrients, including trace elements, during lactation. Therefore, the purpose of the study was to determine the optimal doses of mineral supplements of zinc (Zn), manganese (Mn), and cobalt (Co) in the diet of dairy cattle by lactation phases and evaluate the economic efficiency of their use. To achieve this goal, a scientific and economic experiment was conducted, for the organisation of which 5 subgroups of cows were formed, 10 individuals each – group 1, which was the control, and 4 experimental groups. According to the experiment design, animals of different groups were fed different amounts of mixed ligand complexes of Zn, Mn, and Co. During the experiment, productivity, dry matter consumption, metabolism, and economic efficiency were evaluated. Based on experimental studies of the use of mineral supplement complexes of Zn, Mn, and Co, in comparison with their sulphate salts, it was found that during the first 100 days of lactation, optimal for highly productive individuals were doses in one kg of dry matter of the feed mixture: Zn – 60.8 mg; Mn – 60.8 mg; Co – 0.78 mg, which were provided by their mixed ligand complexes and which were lower by 20% of the recommended ones and led to an increase in milk productivity of cows by 15%, and profit – by 47%. In the second 100 days of lactation, the best productivity indicators were found in cows that consumed a feed mixture in which the concentration in one kg of dry matter was: Zn – 35 mg, Mn – 35 mg, and Co – 0.4 mg due to the introduction of mixed ligand complexes of trace elements. The advantage of animals in this group over the control group in terms of milk productivity was 18%, in terms of profit – 29%. In the last 100 days of lactation, the best performance indicators were in cows with a dry matter content of Zn – 35 mg, Mn – 35 mg, Co – 0.4 mg per kg of feed mixture. They exceeded the control in terms of milk yield by 9%, and profit – by 42%. Thus, it is proved that highly productive cows require different concentrations of trace elements during lactation. It is proved that due to the introduction of balanced mineral supplements in the diet, the optimal amount of trace elements is less than the use of inorganic compounds, which has a positive effect on the environment by reducing the content of these minerals in manure","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128786800","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}

{"title":"INFLUENCE OF PARAMETERS OF MARINATING MEAT SEMI-FINISHED PRODUCTS ON THE QUALITY OF THE FINISHED PRODUCT","authors":"O. Pylypchuk, L. Tyshchenko, V. Israelian, Nataliia Mushtruk","doi":"10.31548/animal.13(2).2022.44-52","DOIUrl":"https://doi.org/10.31548/animal.13(2).2022.44-52","url":null,"abstract":"Improvement and introduction of modern technologies in the creation of new types of meat semi-finished products, the study of promising components and the development of new recipes for marinades, improving the organoleptic and taste properties of the final product is a relevant and promising area of research. Therefore, this study is focused on the influence of marinating parameters in the technology of meat semi-finished products, namely on the organoleptic, physicochemical, and functional-technological properties of the finished product. To solve the tasks, generalisation, comparison and the following research methods were used: organoleptic evaluation of appearance, cut section, taste, smell, colour, consistency, and juiciness; moisture content – by drying samples in a drying oven at a temperature of 103 ± 2 °C to a constant mass; fat content – by the Soxhlet method; ash content – by the conventional weighing method; determination of protein content – by the Kjeldahl method; the yield of the finished product was determined by weighing before and after heat treatment; moisture binding and moisture retention capacity was determined by pressing. The studies found that the effect of the duration of marinating significantly affects the organoleptic characteristics. Thus, the organoleptic characteristics and taste and aroma properties of the finished product when using honey in marinades improve, and the appearance becomes more attractive. According to the results of the organoleptic evaluation, the finished product, after 24 hours of marinating, received a score of 4.9 points. Also, in these samples were observed greater water retention and water binding capacity, which contributes to increased hydration and solubility of muscle tissue proteins. The influence of marinating parameters on the consumptive properties of the product has been established. Thus, the yield of finished baked beef after 24 hours of ageing in the marinade was the highest in sample No. 1 (marinade based on citrus honey – 10 g) and amounted to 84.96%, while the average weight yield of other samples was in the range of 73.18-77.5%. The obtained research results make it possible to expand the range of semi-finished products, correct organoleptic properties and enrich the finished product with biologically active substances","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122248090","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}

{"title":"MATHEMATICAL MODELLING OF THE PROCESS OF VIBRATION MIXING OF MINCED SAUSAGE","authors":"M. Riabovol","doi":"10.31548/animal.13(2).2022.53-62","DOIUrl":"https://doi.org/10.31548/animal.13(2).2022.53-62","url":null,"abstract":"The relevance of the study is determined by the need to optimise the process of mixing minced meat in the production of sausages “Ozdorovchi” to reduce the duration of the technological operation, energy and raw material costs. Therefore, the article is concerned with the substantiation and determination of the amplitude-force parameters of a vibro-mechanical machine for mixing sausage mince ingredients. The leading method for studying this issue is mathematical modelling, which allows for comprehensive consideration of the patterns of changes in the main parameters of the oscillatory process. The article theoretically substantiates the expediency of using vibration impact to provide a rapid and uniform distribution of components in the minced mass. An experimental model of a vibrating machine for mixing minced sausage ingredients has been developed. The calculation scheme of the investigated technical system of the process of vibration mixing of minced sausages “Ozdorovchi” is compiled. The equation of motion of the executive bodies of the system is compiled. The dependences for the equations of motion of the actuators of the vibration mixer are determined. Dependences for the main characteristics of the oscillatory system under study are calculated. Based on the analysis of the graphical representation of the amplitude-force dependences, the working amplitude of oscillations of the mixing tank is substantiated in the range of 2-2.5 mm. It is established that the implementation of the required operating oscillatory mode requires for a given capacity relatively small power consumption in the range of 500-600 W. Optimal parameters for mixing minced meat with vibration intensification of the process, as well as the use of appropriate ingredients, allow for achieving a comprehensive technological effect while minimising energy consumption. Therefore, the materials of the article are of practical value for the meat processing industry in the technology of boiled sausage products with health-improving properties","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"136 6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131300996","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}

{"title":"METHODOLOGICAL ASPECTS OF ASSESSING THE COMPETENCE OF LABORATORY PERSONNEL DETERMINING THE QUALITY OF SEED POTATOES","authors":"Оlha Samoilichenko, Оlha Priadko, V.M. Mokiichuk, Yuliia Slyv","doi":"10.31548/animal.13(2).2022.63-70","DOIUrl":"https://doi.org/10.31548/animal.13(2).2022.63-70","url":null,"abstract":"Most of the quality indicators regulated by the standard for seed potato certification are determined by the subjective component, that is, the competence of the personnel. However, the regulatory framework does not establish criteria for assessing competence, which poses uncontrolled risks in the laboratory. The purpose of the study is to develop and investigate the methodology for assessing the competence of laboratory personnel involved in the testing of seed potatoes and determine the extent of application of the methodology. The methods of probability theory and mathematical statistics are used for the tasks of selection and research of statistical criteria that correspond to the law of distribution of the obtained data and provide the necessary reliability for the available sample volumes. The statistics and the method of determining the threshold value, which mathematically describes the decision-making on competence, are provided for the binomial distribution law. The properties of the proposed statistical method for assessing the competence of personnel in terms of finding the maximum differences in the results of the analysis, at which the personnel are recognised as competent, are investigated. The study demonstrates the dependence of the method capacity on the data volume. It is determined that to obtain a confidence probability of 0.95 for quality indicators, the content of which in the average sample according to the technical conditions is minimal, the sample size should be 600-1000 tubers. At the same time, up to 100 tubers are sufficient for indicators whose content is under 5%. The method proposed by the authors showed that the average sample of 250 tubers recommended by the standard is entirely justified in terms of attracting resources during certification but must be adjusted during competence monitoring in a testing laboratory that confirms its competence by the requirements of DSTU ISO IEC 17025:2019. The findings presented can be used by the personnel in the seed testing laboratories as a measure to minimise the risks caused by the impact of personnel incompetence","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"88 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122947534","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}

{"title":"TECHNICAL AND ECONOMIC SUBSTANTIATION OF THE PROCESS OF SEMI-FLUIDISATION TREATMENT OF FRUIT AND BERRY PRODUCTS","authors":"I. Palamarchuk, V. Palamarchuk, V. Sarana, Yaroslava Heipel, Bohdan Borodych","doi":"10.31548/animal.13(2).2022.35-43","DOIUrl":"https://doi.org/10.31548/animal.13(2).2022.35-43","url":null,"abstract":"The search for effective patterns for implementing the semi-fluidisation process for freezing and partial freezing of fruit and berry products under the condition of minimising energy consumption and high productivity of the process constitutes the relevance of the research. The purpose of the study is to develop energy-efficient and reliable technological solutions for the implementation of vibro-wave refrigeration processing of fruit and berry products based on the development of a vibration transport and technological fluidisation machine; determination of power and energy characteristics of the semi-fluidisation process; substantiation of rational speed modes of raw material movement in the processing zone. Based on a comparative analysis of the design and technological characteristics of wave, conveyor and vibration machines, the main trends in their development were substantiated; the main power and energy parameters of the developed oscillatory system were determined. A comparative analysis of the technological schemes of semi-fluidisation using the transport movement of products by belt and vibrating wave conveyor was carried out, which allowed substantiating the effectiveness of the use of the corresponding drive mechanisms of the studied machine. Graph-analytical analysis of the speed and energy parameters of the studied semi-fluidisation process on the basis of the obtained theoretical and experimental data allowed to verify the adequacy of the developed mathematical model and to substantiate the main parameters of the operating mode of the technological load advancement along the processing zone. The conducted research using the developed experimental model and the classical belt conveyor showed an increase in the speed of transportation of raw materials by almost 2 times with a decrease in energy consumption for the process by 1.4 times for the vibro-wave scheme. In the developed vibrating transport-technological semi-fluidisation machine, the vibration effect provides a decrease in technological resistance in the mass of products, significantly reducing the force effect on it, as a result of the generated travelling wave on the surface of the load-carrying body, the movement of the processed material along the belt and continuous mixing or renewal of product layers are provided. The practical value of the study includes the use of a combined scheme for creating a fluidised layer of products due to the oscillation of the belt and bubbling with the flow of coolant; the use of the belt wave to create the movement of products in the production area","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125617463","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}

{"title":"REVIEW OF NATIONAL REGULATORY REQUIREMENTS FOR PROPOLIS QUALITY FOR COMPLIANCE WITH INTERNATIONAL STANDARDS","authors":"R. Dvykaliuk, L. Adamchuk, A. Antoniv, S. Sevin","doi":"10.31548/animal.13(2).2022.16-25","DOIUrl":"https://doi.org/10.31548/animal.13(2).2022.16-25","url":null,"abstract":"Given the growing demand among consumers of the international market for propolis, it is important to review the compliance of national documentation with international, particularly the leading countries in the production and processing of this product. Integration and adaptation of national legislation to the norms of the world community legislation also requires revision of approaches to the quality and safety of propolis. Therefore, the purpose of the study was to analyse the current international and national regulatory legal acts of the leading countries of the world, which play a key role in the international market for the production and sale of propolis in terms of safety and quality of propolis. Authors used the Torraco method to analyse and synthesise scientific and regulatory data; the Springer scientific and metric database and the Google Scholar search. The materials included regulatory documents of Ukraine, EU, Brazil, Argentina, Poland, Mexico, East African region. It was established that the criteria for assessing the quality of propolis in international regulatory and technical documentation are organoleptic (appearance, consistency, colour, smell, taste), physicochemical (dry matter, total ash content, wax, resin) microbiological (yeast, moulds, Escherichia coli, Staphylococcus, Candida albicans, Paenibacillus, Salmonella) indicators of biological activity (flavonoids, oxidation, phenols, antioxidant activity, ethanol-soluble resins) and contamination (heavy metals, pesticide and antibiotic residues, radionuclides). The study revealed the non-compliance of the current regulatory document in Ukraine with the requirements of international regulations, namely in terms of: phenol content, ethanol and water-soluble resins, dry matter; total ash content; antioxidant activity; colony-forming units. It was determined that in Ukraine propolis is not divided into categories depending on wax impurities; the ambient temperature is not accounted for when determining the consistency index; botanical origin and methods of its selection are also not considered when assessing organoleptic properties. The approach for regulating the propolis market in Ukraine is substantiated as such that will contribute to the formation of added value for raw propolis when grouped by purpose and method of production and processing. The materials of the article are of practical value for the formation of new and harmonization of existing normative and technical regulations on the quality of propolis and can be applied by the working party on beekeeping development under the Ministry of Agrarian Policy of Ukraine","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126072041","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}