This article considers the questions of developing the pasteurization modes of the canned foods of D group which is an actual direction in the modern food technology. The culture of Enterococcus faecium has been chosen in quantity of 1 107 CFU/g. The possibility of using these microorganisms as a test culture during scientific proving the developed mode of pasteurization of canned foods called “Trout in olive oil with the addition of pickled pineapple” has been proven in this article. The test results have proven the microbiological safety of used semi-product (fish and canning mass) before pasteurization: QMAFAnM is 6.2 103 CFU/g for trout and 9.0 103 for canning mass; pathogenic and conditionally pathogenic microorganisms haven’t been found.The thermostability constant of D have been determined experimentally by heating the culture of Enterococcus faecium in capillaries at the temperature of 80 – 95 º? during the prefixed time followed by calculating the number of survived cells and data processing using graphical method and least square method. The normative pasteurization effect has been calculated using previously determined thermostability constants, it is of 52.9 conditional minutes. This value has been used for determining the optimal duration (60 minutes) of pasteurization process of canned foods at the temperature of 85 º?. The effective and scientifically proved pasteurization mode of canned foods of D group called “Trout in olive oil with the addition of pickled pineapple” has been chosen.
Protein isolates were obtained from marine hydrobionts by the method of isoelectric precipitation with a preliminary stage of protein alkaline solubilisation. Northern blue whiting was chosen as the raw material. Various technological modes of the solubilisation stage were used: the temperature of the reaction mixture was 4 or 20 °C, and the duration was 4 or 16 h. The yield of the product was 44–45% with a high content of the main component (protein) equal to about 95%. It has been shown that a decrease in the temperature and duration of the alkaline solubilisation stage provides the production of protein isolates with good technological properties, a low solubility, high swelling and high emulsifying ability, necessary for its use in the production of functional food products, including therapeutic and prophylactic effects. These technological properties are explained by a change in the composition and structure of the protein, the change being an increase in the content of essential amino acids and the proportion of α-helices in the polypeptide chain. The main patterns obtained will be used to obtain protein isolates from marine molluscs.
The problems of developing functional foods enriched with ω-3-polyunsatturated fatty acids are discussed in this article. Cod liver is chosen as a source of such valuable substances. The problems of processing and using the cod liver are reviewed. A method of using of microwave-cooked cod liver without sterilization as a base of a series of production is proposed. The results of experimental researches of developing and choosing an optimal composition of different products (meat and fish sausages with addition the cod liver or its oil with microwave-cooked cod liver, bakery products) are shown. The composition of frankfurters with fish mince, meat and cod liver oil has been optimized.Basic composition of frankfurters with meat, fish protein isolate (FPI), and cod liver has been chosen and then optimized both for main ingredients (meat, fish, and cod liver) and for additives (fermented rice, guar gum). The technology of bakery products using fish oil as a bakery agent (combining with glutathione from inactivated yeasts) has been developed. The characteristics of the gluten with such bakery agents has been studied. Test bakings have been carried out for such bread with addition of algae, bran, and milk thistle. All samples have been evaluated for sensory and structural characteristics.
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