Californian red worms hybrid biomass is a biologically valuable feed supplement for livestock, poultry and fish. The worm body contains a significant amount of protein, lipids, vitamins and minerals. The chemical composition of worms depends on the nutrient medium in which they were grown. Worms can accumulate minerals from the nutrient medium in the body which called forth conducting research on obtaining worms biomass enriched with Cobalt with the prospect of its further use in fish feeding. It has been found out that the worms quantity and the mass increase depends on the content of Cobalt in the nutrient medium. Adding 20 mg / kg of Cobalt to the nutrient medium contributed to 38.0% and 40.4% increased amount of worms weighing 0.4-0.8 g respectively. The study reveals that the number of immature worms increased by 32.2%. Adding 40 mg / kg of Cobalt to the nutrient medium resulted in worms number and mass increased by 45.9 and 51.1% respectively. Adding 160 mg / kg of Cobalt resulted in 6.5-27.7% smaller amount of worms weighing 0.4-0.8 g as compared with the experimental groups. It has been found out that the number of small worms reduced by 24.0-50.7% compared with the experimental groups under adding 160 mg / kg of Cobalt. The weight reduced by 22.4% and amount of young worms compared with the control has been revealed. We have established the pattern that as Cobalt amount in the nutrient medium increases, its concentration in the worms biomass increases as well. The highest content of Cobalt was found in the biomass dry matter of worms grown in the nutrient medium enriched with the studied metal in the amount of 160 mg / kg. Biomass of worms grown in the nutrient medium with 40 mg / kg of the studied metal added can be used in fish feeding as a protein supplement with a high content of Cobalt.
The article presents the results of research of honey as a dessert in hotel and restaurant complexes of Bila Tserkva region. The analysis of researched samples of honey with the use of laboratory researches which were carried out in the conditions of scientific laboratory of chair of safety and quality of foodstuff, raw materials and technological processes of Bila Tserkva national agrarian university is carried out. The research was conducted in accordance with the national standard of Ukraine DSTU 4497. according to generally accepted methods. Color, taste, aroma, consistency, crystallization, signs of fermentation were determined organoleptically using the sensory method of analysis of honey. It was found that in all samples the color of honey was from light yellow to yellow, with a pleasant taste and aroma, without signs of fermentation and the content of mechanical and other impurities. The diastasis number of honey samples used by hotel and restaurant complexes is 14, 10 and 8 units, respectively. Goethe, which indicates the heating of part of the honey. Thus, the results of research have shown that honey, which is used in hotel and restaurant complexes of Bila Tserkva region as a dessert in terms of organoleptic indicators, meets the requirements of the national state standard.
Rennet cheeses occupy an important place in the diets of the population of Ukraine. The technology of making cheeses depends on both the quality of raw materials and the quality of enzymes that are used to curdle milk. Therefore, the study of the effect of rennet enzymes obtained using advanced biotechnology on the transformation of milk protein and amino acids into a finished product is of scientific and practical importance. Considering the above, the purpose of this study was to investigate the amino acid composition of whey and cottage cheese for the use of various enzyme preparations. Three groups of samples (n=5) were formed to set up the experiment. Cow's milk for research was selected from clinically healthy cows during the milking period. In the control group of samples, rennet of microbial origin was used for milk clotting. In the first experimental group of samples, an enzyme preparation extracted from rennet of dairy calves was used according to the method of Yu.Ya. Svyrydenko. In the second experimental group, an enzyme preparation obtained by extraction of rennet enzymes according to the method of S.V. Merzlov was used. The content of amino acids in milk, whey, and cheeses was determined by capillary electrophoresis. Studying the milk used for the experiment, it was found that the content of amino acids (lysine, methionine + cystine, tryptophane, valine, leucine, isoleucine, phenylalanine + tyrosine, proline, serine, alanine, glycine, histidine, arginine, aspartic acid and glutamine) did not significantly differ from the typical indicators of milk obtained in central Ukraine. It was found that the use of rennet enzymes extracted according to the method of S.V. Merzlov is accompanied by a decrease in the content of amino acids in serum by an average of 15.9%
The article highlights the features of butter production by the method of hammering cream in batch and continuous butter makers and the stages of implementation of the HACCP system in butter production. The preparatory steps and principles of the system used in the development of the HACCP plan are considered. To obtain a safe and quality product, a preventive approach was developed, which is based on the principle of critical control points in the analysis of hazards. For this purpose, we used regulations and recommendations harmonized with international state standards. Analyzing the method of butter production by hammering cream in a periodic and continuous way, we identified the disadvantages of the technology for increased microbial contamination at the stages of preparing cream for hammering and adding fillers. According to SSU 4399: 2005 “Butter. Technical conditions”a description of the finished product was made with the characteristics of the composition of the product, the state of the packaging, the duration and conditions of storage of the product, consumer practice. In the flowchart of butter production by the continuous method of knitting cream together, technological operations are presented with the specification of additional operations and actions: storage of skim milk and cream, addition of salt and dye, and the resulting packaging materials. Hazards that can affect the safety and quality of the oil have been analyzed and identified. With the help of prerequisite programs, critical control points in butter production have been established: pasteurization of cream; cooling and physical maturation of the cream.It was found that the corrective actions for monitoring control at critical control points are chemical measurements: determination of active and titratable acidity of cream and microbiological studies. The points of control of butter production were determined, indicating the control indicators: pasteurization mode, bacteria of the Escherichia coli group, the number of mesophilic aerobic and facultative anaerobic microorganisms, temperature, ripening duration. The detection and monitoring of critical control points in the butter production process allows a more efficient and cost-effective method to achieve quality and safety than traditional means of inspection and testing of finished products. Key words: HACCP system, HACCP principles, hazards, block diagram, prerequisite programs, critical control points, control monitoring, biological risks.
Most pasta products in the hotel and restaurant sector of Kyiv region are made of flour and water; of course, their chemical composition is relatively poor. Most such products, according to DSTU 7043:2009 Pasta products. General technical conditions refer to group C, produced at domestic enterprises. According to the results of the assortment research, it was established that 85 % of pasta products of classes A and B from durum wheat are represented by imported products. According to various estimates, durum wheat pasta exceeds group C pasta in terms of nutritional composition by approximately 1.5 times. Pasta products from durum wheat contain 13% moisture, 10–13 % proteins, up to 2 % fat, 64–75 % carbohydrates, 0.1–0.2 % fiber, B vitamins, and PP. However, instant pasta also plays an important role, actively gaining popularity among the population. Due to their ease of preparation and richness of taste, these products are widely distributed in the hotel and restaurant sector of the Kyiv region. Instant pasta is consumed in over 80 countries and has become an internationally recognized food. It is believed that the whole world owes the invention of instant pasta to Japan. In this country, instant vermicelli was recognized as the most significant invention of the twentieth century. The main goal of this work is to reduce the fat content in pasta products – instant vermicelli (VSHP), prepared by frying in oil, which is produced on the production line of a pasta enterprise, to 17 %. At the first stage of the research, the rational range of potassium carbonate (К3СО3) introduction into the brine recipe was determined for the quality of the VSHP. After conducting a series of experiments, it was confirmed that the fat content in vermicelli briquettes was reduced. The introduction of potassium carbonate is accompanied by a decrease in the fat content of VSHP from 1.2 %. Therefore, the amount of K3СО3 influences the fat content in vermicelli briquettes. According to the results of the conducted research, the feasibility of implementing the technology of changing the brine recipe is shown
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.