Algae are a source of many biologically active compounds that can be used in food production to expand the range of functional products. For instance, sodium alginate possesses a complex of scientifically proven biologically active properties. In the food industry, it usually serves as a thickener, stabilizer, gelatio n agent, and water-retaining agent. The biological activity of this polysaccharide and its effect on the technological properties of food systems depend on the molecular weight and particle size uniformity. The present research objective was to study the method of sonochemical microstructuring of sodium alginate to increase its biological activity and efficiency as part of v arious bakery formulations. The research featured alginate gels, yeast suspensions of Saccharomyces cerevisiae, and bakery products. The sonochemical microstructuring of sodium alginate involved a low-frequency ultrasonic treatment at 240, 435, and 630 W/L and 50°C for 20, 25, and 30 min. The effect of the treatment included the following indicators: particle morphology vs. distribution of the hydrodynamic particle diameter in a dispersed medium, antioxidant activity, dynamic viscosity, in vitro bioactivity, and bioavailability against Paramecium caudatum and S. cerevisiae. The quality assessment of bakery products followed State Standard 58233-2018. The process of sonochemical microstructuring depolymerized large particles of sodium alginate into shorter ones: 5670 nm – 30.6%, 502 nm – 53.4%, 56.1 nm – 16%. It increased the antioxidant activity by 7 times and the potential in vitro bioactivity by 3.9%. The microstructured sodium alginate improved the fermentation activity of S. cerevisiae and reduced the yeast biomass by 8%. The resulting bakery products had a greater porosity by 5.9% and antioxidant activity by 3.7 times. The sonochemical microstructuring reduced the particle size of sodium alginate, as well as increased its biological activity. The sonochemically microstructured sodium alginate demonstrated a great potential for baked foods.
The article presents the recipe for a smoked and baked Turkey meat product including meat from the poultry carcass breast part, horseradish, seasoning “Herbs for Poultry”, ground ginger. The research considers production technology of smoked and baked fillet in stages: input control of raw materials and auxiliary materials; components preparation according to the recipe; meat cutting into oval-shaped thins; marinade and brine preparation; raw materials processing; heat treatment, cooling; quality control and product storage. Experimental samples evaluation included the indicator study: organoleptic (appearance, color in the section, smell, aroma, taste); physical and chemical (acidity, mass fraction of protein, fat, water, ash); microbiological (QMAFAnM, Coliform bacterias, E. coli, Salmonella, S. aureus, Clostridium). All the studied microbiological indicators met the requirements of the TR/TS 021 “On the Food Safety” and TR/TS 034 “On the Meat and Meat Products Safety”. The heat treatment methods used during the study allow to increase the shelf life of the finished product while maintaining microbiological purity. The quality characteristics of the finished product obtained during storage confirmed the stated shelf life. The research result established regulated indicators: the shelf life of smoked and baked Turkey meat product is no more than 7 days; the storage temperature is 4 ± 2 °C.
The article presents an analysis of the microflora of dried grapes with a description of the factors of influence. A technological method of processing dried grapes using ultrasonic action on plant raw materials is described. The fruits of dried grapes were investigated using different methods of pre-preparation - preliminary hydration of the fruits within 24 hours at a temperature of 20 ± 2 ° C. The dynamics of temperature changes during the processing of plant raw materials is analyzed. The indicators of microbiological safety of the products obtained from dried grapes were investigated. An analysis of the risk situation associated with the safety performance of ultrasonic treatment using the Fault Tree Analysis (FTA) method is presented. Situations that can lead to the occurrence of events in the production of products from dried grapes using technology based on the principles of ultrasonic exposure are analyzed.
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