Safety of food products is assessed by hygiene standards, which include biological, chemical and physical risk factors. Biological risk factors include viruses, bacteria, mold and yeast fungi, protozoa, helminths and their toxins. Their presence in food products is either completely unacceptable, or should not exceed the acceptable ranges of concentrations in a certain volume of the test products. The original scoring technique was used for a quantitative assessment of biological risks. The persistence of microorganisms and helminthes was evaluated in meat, dairy and vegetable products, culinary products, eggs, canned food, pickles and marinades. Among the studied biological risk factors, the following have very low persistence in food products: adolescari of Fasciola spp.; eggs of Trichocephalus trichiuris, Enterobius vermicularis, Hymenolepis nana, Echinococcus spp., Ascaris lumbricoides, Strongyloides stercoralis larvae, cysts of Lamblia intestinalis, Entamoeba histolytica. Low persistence was demonstrated by Rotavirus, hepatitis A virus, the genus Norovirus, bacteria of the Leptospira spp. and Vibrio spp., Escherichia coli, Toxoplasma gondii and Cryptosporidium parvum. Medium persistence was demonstrated by plerocercoids of Diphyllobothrium spp, cysticercuses of Taeniarhynchus saginatus and Taenia solium, bacteria Shigella spp. and Francisella tularensis. High persistence was shown by larvae of the genus Trichinella, metacercaria Opisthorchidae, bacteria Mycobacterium spp., Proteus spp., Campylobacter spp., Yersinia spp., Brucella spp., Bacillus cereus, Clostridium perfringens, Staphylococcus aureus and Clostridium botulinum. Aphthovirus, Salmonella spp. and Listeria monocytogenes have very high persistence.
The article contains data on the antioxidant properties of fortifiers for the production of specialized food products. Developed and scientifically proven a polycomponent plant food preparation from sugar-reducing plant raw materials, as well as a food additive with high anti-radical activity in comparison with the known analog. The degree of increase in the anti-radical activity of the developed food additive in comparison with the known one is 50.24%. Giving the polycomponent plant food preparation antioxidant properties is achieved due to the presence of functional food ingredients in it, such as vitamins E and C, selenium, manganese, zinc, P-active substances and chromium. The highest content of phenolic substances and flavonoids has a polycomponent plant food preparation freshly processed and after 12 months of storage.
The deterioration of the ecological situation, the change in the structure of nutrition in the existing conditions determined fundamentally new trends formed in the social order for the development of entire groups of special-purpose food products. Creating and developing innovative technologies and increasing the nutritional value of products will allow replenishing the consumer market with domestic functional food products. The articlepresents the results of developing a recipe and production technology for lingering functional cookies using dry extracts of plants Melissaofficinalis (Melissa officinalis), Salviaofficinalis (Salvia officinalis), Leonurusquinquelobatus (motherwort), Crataegusspecies (hawthorn) and Valerianaofficinalis (Valerian officinalis), the introduction of which made it possible to enrich the products with antioxidants. Studies on the establishment of a method for applying dry extracts at various stages of the technological process for the production of long-lasting cookies are presented, and the expediency of replacing 7.0% flour with plant extracts is justified. It is proved that the developed cookies changed their quality indicators more slowly during storage. The results of determining the chemical composition of cookies “Energy of Nature” are reflected and the degree of satisfaction of the body’s daily need for individual nutrients and energy during its use is calculated in comparison with the control sample. It is shown that the introduction of plant extracts allowed to reduce the energy value of products, increase the content of beta-carotene, ascorbic acid and flavonoids. When consuming 100 g of the developed cookies, the human body receives 58 mg of antioxidants. This corresponds to 16.6 % of the daily human need for antioxidants, which makes it possible to classify cookies “Energy of Nature” as functional products.
The article provides information about domestic innovative developments aimed at improving the antioxidant properties of food products through the use of plant raw materials rich in active substances. The results of a comparative analysis of the antioxidant activity of water and alcohol extracts of certain types of plant raw materials are presented to substantiate the possibility of using it as fortifiers in food technologies to improve quality and preservation. black chokeberry and mountain ash have high antioxidant properties, while cumin seeds and ginseng root have lower antioxidant properties. However, it is noted that alcohol extraction generally reduces the extraction of biologically active substances with antioxidant properties.
Analysis of the history of the pates creation has shown significant prospects of the product at the present time. Model samples of meat and vegetable pates have been developed by introducing a mixture of powders from rosehip and nettle leaves in an amount of 5, 8 and 10% and a cereal filler made from oatmeal. In terms of organoleptic quality indicators, the sample with the addition of 8% of a mixture of meal powders turned out to be the best. The technological process of the production of meat-vegetable pates includes both traditional operations and the preparation and introduction of herbal ingredients. The developed pate samples were stored at a temperature of 4 ± 2˚C for 7 days, and the quality indicators were assessed. The pastes “Young Strength” and “Willpower and Strength of Mind” are the best. Their highest score is 4.96. It has been established that the consumption of 100 g of “Powerful Strength” pate will provide the daily requirement of men and women of elderly and old age in vitamin B6 by 25.3%, iron by 28.1 and 15.6% (respectively). “Willpower and Strength of Mind” will cover the satisfaction of the daily need for vitamin B6 by 17.8% of men and women of the elderly and old age, in iron by 22.9% for men. And with the use of “ Young Strength “pate the daily need of older people for vitamin B6 will be satisfied for 17.8%, in iron by 20.8% in men of this age category. The use of meat-containing non-meat components with high nutritional value in pate technologies allows us to class them as functional products.
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