Domestic and international experience confirm the expediency of enzymes in meat industry. Enzymes are used for biomodification proposes when it goes about raw materials with the high-content of connective tissue, e.g. chopped semi-finished products, delicatessen, sausages, etc. Ostrich meat is an advantageous source of functional food products due to its high content of native protein, selenium, magnesium, phosphorus, and group B vitamins and low contents of cholesterol. However, a significant amount of connective tissue makes it rigid. Application of collagenase improves the functional and technological properties of minced meat and product yield. The purpose of the present research was to optimize the technological parameters of fermented ostrich minced meat by the method of multifactorial experiment planning. The ostrich thighs parts were produced on the territory of the Leningrad Region. The authors used the fractional factorial experiment to study the influence of three factors on response functions: the mass fraction of collagenase (C, the coded variable X1), the holding time (τ, the coded variable X2), and the holding temperature (t, the coded variable X3). The values of moisture-holding ability (Y1) and the content of amino nitrogen (Y2) were chosen as response functions. The study had the following parameters of fermentation at the main level and the interval of variation: C0 = 0,04%, ΔC = 0,02%; τ0 = 4 hr, Δτ = 2 hr; t0 = 12o C, Δt = 7oC. The experiment resulted in a matrix of experiment planning and several regression equations, which describe the process in question. The study revealed the optimal technological parameters of minced meat fermentation with collagenase: mass fraction of collagenase was 0.05% while the duration of exposure of minced meat was 4.5 hours at t = 13°C. These technological parameters allowed the authors to obtain minced meat with better organoleptic characteristics and functional and technological properties in comparison with those of the control sample. The obtained fermented minced meat and the selected regimes are recommended for chopped semi-finished products, cooked sausages, and meat-vegetable canned foods.
The article presents the results of studies on the effect of antioxidant beta-carotene and storage temperature on hydrolytic and oxidative processes occurring during storage of extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria. The aim is to study the effect of temperature and beta-carotene on the kinetics of reactions of hydrolysis of triacylglycerides (TAG) and oxidation of free fatty acids (FFA) of olive oil during storage. The object of the study was extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria according to the generally accepted technology (harvest 2019). Control sample № 1 (without the addition of antioxidant) and experimental samples with the addition of beta-carotene in the amount of 400 (№ 2) and 600 mg/100 g (№ 3) were stored at a temperature of 18 °C for 7 months. Oil sample № 4 without the addition of antioxidants was stored at 4 °C. In the samples under study, the acid value was periodically determined by the titration method, according to the change in which the formation of free fatty acids during the hydrolysis of TAG, as well as the peroxide value characterizing the formation of FFA oxidation products, was estimated. The organoleptic assessment of the oil quality indicators according to the studied descriptors was 5 points. The rate constants of TAG hydrolysis and oxidation of FFA in olive oil have been calculated. It has been shown that during the storage of experimental oil samples the hydrolytic and oxidative processes of TAG significantly slow down with the addition of the antioxidant beta-carotene. It was found that minimal changes in the content of TAG hydrolysis products and FFA oxidation during storage of olive oil at a temperature of + 18 °C are characteristic for samples containing 400 mg/L of beta-carotene and for oil samples stored at a temperature of + 4 °C without the addition of an antioxidant. Expiration dates of olive oil are substantiated depending on the dose of beta-carotene and storage temperature
The article presents the results of studies on the effect of the antioxidant beta-carotene and storage temperature on hydrolytic and oxidative processes occurring during storage of extra virgin olive oil obtained from olives grown in the soil and climatic conditions in Syria. The research aims to study the effect of temperature and beta-carotene on the kinetics of the hydrolysis reactions of triglycerides and fatty acids oxidation in olive oil during storage. The object of the study was extra virgin olive oil obtained from olives grown in Syria according to the generally accepted technology in 2019. And beta-carotene, produced by Ekoresurs, has been used as a natural antioxidant. The kinetics of the hydrolysis and oxidation reaction was evaluated by studying the change in the content of saturated and unsaturated fatty acids during storage of the control sample from olive oil (sample No. 1), and experimental samples with the addition of beta-carotene at concentrations of 400 mg/L (sample No. 2) and 600 mg/L (sample No. 3). These samples were stored at 18 ° C. And sample No. 4 was stored without adding beta-carotene at 4 ° C. Upon receipt for storage and during this process, the content of saturated and unsaturated fatty acids in the test samples was determined periodically by gas chromatography on an LC-20 Shimadzu chromatograph, and organoleptic quality indicators were evaluated on a five-point scale. In addition, the content of triacylglycerols, saturated and unsaturated fatty acids were determined based on the change in beta-carotene dose, temperature, and period of storage. Also, the rate constants of the fatty acid oxidation reaction have been calculated. It was shown that the minimum rate of free fatty acids oxidation during storage of extra virgin olive oil for 7 months was in the olive oil sample stored at + 18 ° C with the addition of 400 mg/L of beta-carotene, as well as in the olive oil sample stored in the refrigerator at + 4 ° C without adding antioxidant.
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