Інститут продовольчих ресурсів Національної академії аграрних наук Даниленко С.Г. Інститут продовольчих ресурсів Національної академії аграрних наук Крижська Т.А. Сумський національний аграрний університет Хоньків М.О. Інститут продовольчих ресурсів Національної академії аграрних наук ВПлИВ МОлОЧНОКИСлИХ БАКТЕРІй НА ПОКАЗНИКИ ЖИТНьОЇ ЗАКВАСКИ У даній статі наведено спосіб приготування заквасок для житніх сортів хліба з додаванням чистих культур молочнокислих бактерій різних видів. Описано процес виведення та наведено показники якості готових заквасок, а саме, органолептичні та біотехнологічні. Досліджено специфіку змін кислотності, піднімальної сили, та активності молочнокислих бактерій як основних показників якості заквасок в процесі оновлення. Досліджено чинники, які впливають на активність молочнокислих бактерій, вибрано оптимальні параметри бродіння закваски та наведена порівняльна характеристика із контрольними зразками, а саме закваскою спонтанного бродіння та закваскою з додаванням дріжджів S. cerevisiae. В роботі було схарактеризовано органолептичні властивості заквасок. Закваски через 120 год зберігання мали більш виражений, як порівняти зі свіжими заквасками, аромат. Плісняви на поверхні жодної закваски не спостерігалося. Виявлено, що в заквасці, приготовленої із використанням культура Lactobacillus buchneri найкращі показники піднімальної сили та кислотності. У закваски виведеної з додаванням культури L. fermentum на 120 годину оновлення піднімальна сила становила 50 хв, на рівні з закваскою спонтанного бродіння, це дало змогу визнати її непридатною для розведення (закваска потребує більше ніж п'ять оновлень). Застосування молочнокислих бактерій дозволяє вести та зберігати закваску в активному стані. Кінцева кислотність і піднімальна сила закваски, яку було отримано під час досліджень, становила 22 град і 25 хв відповідно. На основі аналізу біотехнологічних показників заквасок та їхньої зміни в процесі оновлення зроблено висновки щодо їхньої стійкості. Зроблено припущення про наявність стійких штамів молочнокислих бактерій та доцільність їхнього застосування у складі заквасок, що дасть змогу отримати вироби з високими органолептичними та фізико-хімічними показниками якості.
Starch is a product of intensive processing of agricultural products. During the processing of plant starch, nutrients such as protein, dietary fiber, and minerals are removed. In addition to nutritional imbalance, rich nutrients have an impact on the environment. The object of research is Areca taro, a starch-rich agricultural product. The research aims to use spray drying technology to obtain a whole betel nut taro powder for food processing, such as sausages and noodles. The taro is used as a raw material, and the whole taro flour is obtained after peeling, cutting, crushing with water, and spray drying. Using single factor and orthogonal experiment to optimize the spray drying process parameters and embedding agent of taro powder, and then analyze its physical and chemical properties. The results show that adding 0.01 % Xanthan gum+0.12 % Microcrystalline cellulose (embedded agent) to the taro emulsion can increase the extraction rate of taro flour, speed up the drying speed, and prevent sticking to the wall. The best process of spray drying: the speed of atomizer was 16000 r/m, the wind temperature was 200 °C, the material liquid concentration was 28.00 % and the feeding rate was 75 mL/min. The taro powder produced by this process has better liquidity, light purple color, smooth texture, and strong flavor of taro. Product parameters: powder fluidity was 13.9 cm, extraction rate was 15.36 %, water activity was 0.416, chromaticity parameters were 19.73 (L* value), 2.96 (a* value) and 3.25 (b* value), bulk density was 0.44 g/mL. This technology can provide data support and reference for food processing companies. The taro whole powder would be widely used as food ingredients in future.
Досліджено упродовж визрівання фізико-хімічні, біохімічні та мікробіологічні характеристики делікатесного продукту з м’яса птиці, виготовленого зі застосуванням бактеріального препарату та нетрадиційних інгредієнтів рецептури. У статті показано, що корисна мікрофлора бактеріального препарату, який містить композицію бактеріальних штамів, позитивно впливає на сировину – філе курчат-бройлерів, в якому відбувається зміна не лише фізико-хімічних, а головне – біохімічних показників. Перетворення вільних амінокислот і летких жирних кислот не тільки характеризує біологічну цінність продукту, а насамперед, обумовлює його смак і аромат. Доказом, є більш високий (до 30%) вміст вільних амінокислот як в якісному, так і в кількісному складі, порівняно з контролем. Показано, що в продукті з бактеріальним препаратом на кінцеву добу ферментування вміст летких жирних кислот на 11,6% був вищим, ніж у контролі. Ефективність використання у продукті бактеріального препарату підтверджена і результатами мікробіологічних досліджень, за яких дослідний продукт був готовий на 3 доби раніше, ніж контроль. Отже, доведено, що використання бактеріального препарату змінює інтенсивність та спрямованість процесу визрівання продукту, надає та формує специфічні смако-ароматичні властивості та забезпечує продукту гарантовану якість.
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
Poultry sausage is a low-fat, protein-friendly product, and the research on poultry sausage has gradually become a hot field of meat product research. The baking process can promote the decomposition of protein and fat, and the Maillard reaction occurs, thereby increasing the color of the sausage and improving the flavor of the sausage. Baking time affects cooking loss, color, pH, TPA, moisture distribution and sensory evaluation results of cooked sausage products, therefore, the baking process is very important. In this study, four baking treatment experiments of 40, 60, 80 and 100 min were set up, the baking temperature was 60 °С. The 60min treatment group had the smallest brightness value L, the highest redness value a, and the best color. The water content of the 40 min treatment group was the highest, followed by the 80 min treatment group, and the pH value of the other 80 min treatment group was also the lowest. In terms of TPA and water distribution, the hardness value of the 60 min treatment group was the highest, and the relaxation times (T2) corresponding to hydrated water, fixed water and free water were 0.1‑9.3 ms, 10‑91 ms, and 175‑900 ms, respectively, and the 80 min treatment group The group with the most semi-bound water worked best. In terms of sensory evaluation, the color, flavor, texture, and overall acceptability of the 60‑80 min treatment groups were not significantly different. The best evaluation result was the 100 min treatment group, followed by the 60 and 80 treatment groups. Based on the above research results of sausage quality, the optimal baking time of sausage in this study is 60‑80 min. This research can provide product quality data and technical support for the development of duck and pork compound sausages.
In the production of fermented meat products, microorganisms of various taxonomic groups play an extremely important role, namely in the formation of specific taste, aroma, colour, and consistency. Both fermentative and spontaneous microflora take part in the components' transformation of meat raw materials during the maturation of such products, and the course of this process depends on the metabolic activity of the strains. In accordance, this article's purpose is to select microbiota compositions (lactic acid bacteria and coagulase-negative cocci) for the fermentation of meat raw materials. So, as a result of the research, 4 compositions were selected, two of which are lactic acid bacteria with micrococci (No. 2, 3) and two lactic acid bacteria with staphylococci (No. 1, 6). They were characterized by the high productivity of each of the components of the leavening composition, in particular, it was established that the number of MKB increased – by 4.3-6.5 times, and micrococci and staphylococci – by 7.7-28.6 times, respectively. For these compositions, mutual stimulation of the components was observed, contributing to the active microorganisms' development and their biochemical activity. Fermentation compositions No. 1, 6, 4, and 6 had the highest nitrite-reducing activity, and a high level of proteolysis characterized compositions No. 1, 2, 3, and 4. According to the results of determining the antagonistic activity against opportunistic and pathogenic microorganisms, it was established that the investigated compositions exhibit antagonistic activity against both gram-negative and gram-positive microorganisms.
Introduction. The addition of phosphates improves the emulsifying and gelling properties of meat proteins as well as overall product quality. The effect of phosphate addition on the properties of low-fat chicken sausages containing wheat bran was studied in this article. Materials and methods. Cooking loss, emulsification stability, water distribution, texture and sensory characteristics of wheat bran chicken sausage added with different amounts of complex phosphate were determined. Results and discussion. The positive influence of phosphate addition on technological and textual properties of meat products is known, however taking into account consumer’s acceptability, determination of phosphate content in sausages ensuring their high quality but not but not exceeding this value is needed. Low–fat chicken sausages with increased dietary fiber content due to inclusion in the sausage formulation of wheat bran were used as the object of the study. Comparative characteristics of wheat bran chicken sausage added with different amounts of complex phosphate, namely, 1.0, 1.5 or 2.0 g to 400 g of ground chicken meat were determined. It was shown that the minimum cooking water and fat losses were observed when addition of 1.5 g of complex phosphate was used. Thus, addition of 1.5 g of complex phosphate to 400 g of ground chicken meat ensured better retaining of water and fat, lowest cooking loss and highest emulsifying stability than in cases when 1.0 or 2.0 g of complex phosphate were added. At the same time, the results showed that the sausage containing 1.5 g phosphate per 400 g of ground chicken had the highest hardness, elasticity and chewiness, and the highest overall acceptability score of sensory evaluation, but the difference was not significant (P>0.05). Addition of 1.5 g phosphate per 400 g of ground chicken reduced the fluidity of free water in the sausage, and thus enhanced the water-retaining ability of chicken sausage. In addition, the results of the pseudo-color map showed that the semi-bound water of the S2 and S3 treatment groups increased significantly. Conclusions. Addition of complex phosphate, 0.2 %, in formulation of low-fat wheat bran chicken sausages decreases cooking, moisture and fat losses, and improves the texture and sensory properties of the final product.
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