Analysis of Microbiological Indicators  of Food Emulsions

Ustymenko, Igor; Korh, N.; Тетерина, Светлана Николаевна; Polischuk, Galyna

doi:10.24263/2225-2924-2018-24-2-25

Cited by 6 publications

(4 citation statements)

References 4 publications

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“…It allows to prognosticate the intensity of the development of contaminant forms of microorganisms in food products. Prognostication and search for ways of inhibiting the development of undesirable forms of microorganisms in products with using animal and vegetable raw materials need further studies [18,19]. Thus, realization of studies as to a possibility of the effective prolongation of storage terms of sausage products at using repeated pasteurization with active package elements is urgent and needs further studies.…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Effectiveness of Air Pasteurization of Sausage Products Using Active Packing Elements

Pasichnyi

Ukrainets

Khrapachov³

et al. 2018

EUREKA: Life Sciences

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The aim of the researches was to determine the effectiveness of repeated pasteurization using an air absorbent. The effectiveness of repeated pasteurization is studied at an air absorbent for prolonging the storage life of sausage products. Pasteurization was realized at temperature 85-90 °С during 15-20 minutes. The obtained results of the stability of quality indices of sausage products in storage terms up to 94 days corresponded to standard values for this product type. According to organoleptic parameters, products correspond to requirements of normative documents and have high quality indices during the indicated storage term. At the end of the storage term the deviation of the quality index of organoleptic parameters by the five-point scale was no more 0,09 units for pasteurized products with an air absorbent. The decrease of the index of the average point mark for pasteurized products without an air absorbent was 0,17 units. It proves the high stability of the quality of sausage products at the storage process. The conducted analysis as to the change of the water activity index in storage terms for pasteurized wieners with an air absorbent proves that its use doesn't essentially influence aw value. This effect is proved by the microbiological and organoleptic stability of sausage products at storage.

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Section: Introductionmentioning

confidence: 99%

Investigation of the Effectiveness of Air Pasteurization of Sausage Products Using Active Packing Elements

Pasichnyi

Ukrainets

Khrapachov³

et al. 2018

EUREKA: Life Sciences

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“…The food emulsion contains blended oil and is an emulsion-type fat concentrate with an average size of fat globules of not more than 2 μm and a stability index of 100%. Such parameters of the food emulsion are achieved due to the use of an emulsifying complex (sodium caseinate + a mixture of polyglycerol and higher fatty acids) and established homogenisation modes [9]. Also, since vegetable oils, compared to milk fat [10], cannot structure food systems, stabilisers or thickeners should be used [11].…”

Section: Introductionmentioning

confidence: 99%

Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex

Ustymenko

Bal-Prylypko²,

Nikolaenko³

et al. 2023

Potr. S. J. F. Sci.

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This scientific work describes the research that aims to study the use of a finely dispersed, aggregately stable food emulsion with a mass fraction of blended oil of 50% and xanthan gum in the composition of sour cream with vegetable oils as an analogue of traditional sour cream. The samples of fat-containing fermented-milk bases as a component of sour cream with vegetable oils with a fat content of 10-20% were obtained using two methods. The first method consists in normalising the fat content of the fermented-milk base obtained by fermentation of skimmed cow's milk with a food emulsion, and the second one – is in the fermentation of a normalised mixture consisting of a food emulsion and skimmed cow's milk. When comparing the duration of fermentation of skimmed cow's milk and normalised mixtures with a fat content of 10 to 20%, it was established that in order to achieve the minimum value of the titrated acidity of the clot of 60 °T, the duration of fermentation of skimmed cow's milk is 6 hours, of a normalised mixture with a fat content of 10% – 8 hours, 15% – 12 hours, 20% – 16 hours. According to the organoleptic quality indicators, the samples of fat-containing fermented-milk bases with a fat content of 20%, obtained by two methods, had an indiscrete but unsuitable thick consistency, which was adjusted using xanthan gum. According to the organoleptic quality indicators, it was established that in order to obtain a sour cream with vegetable oils with an indiscrete and thick consistency, 0.15% of xanthan gum should be added to the fat-containing base obtained by the first method, and 0.20% – to the fat-containing base obtained by the second method. The study of determining the content of polyunsaturated fatty acids in sour cream with vegetable oils with a fat content of 20% shows an increased content of omega-3 and omega-6 fatty acids – 2.13% and 10.88%, respectively, compared to sour cream obtained by the traditional technology.

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“…Казеїнат натрію у порівнянні з іншими молочними білками, за хімічним складом, характеризується найменшою масовою часткою лактози та як гідрофільний емульгатор у комплексі з олеофільним емульгатором (суміш ефірів полігліцерину та вищих жирних кислот) дозволяє отримати дрібнодисперсну та стабільну емульсійну систему (Ustymenko, 2019).…”

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Justification of the use of blended oil in the technology of dairy-vegetable lactose-free product

Bal-Prylypko,

Ustymenko,

Slobodyanyuk

et al. 2024

humanhealth

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The article substantiates the use of blended oil in the technology of a product dairy-vegetable lactose-free. Blended oil (sunflower with linseed), milk protein – sodium caseinate, lactose-free skimmed cow's milk powder, emulsifier – a mixture of polyglycerol esters and higher fatty acids, and Vanilla flavoring were used for the research. Organoleptic quality indicators were evaluated by an expert tasting committee. Microbiological, physical and chemical indicators of quality, fatty acid composition were determined by generally accepted methods according to regulatory documents. Samples (No 1, No. 2, and No 3) of a dairy-vegetable lactose-free product containing 10 % blended oil, 3.0 % sodium caseinate, 0.15% mixture of polyglycerol ether and higher fatty acids, and Vanilla flavoring were studied 0.5%. The content of skimmed lactose-free cow's milk powder in samples No 1, No 2, and No 3 varied in quantity of 3.0 %, 5.0 %, and 7.0 %, respectively. Coffee creamer with a mass fraction of fat 10 % served as a control. The study of organoleptic quality indicators of lactose-free dairy product samples showed that research samples No 1 and No 2 were characterized by pleasant taste properties and were a liquid with a homogeneous consistency with white and creamy shades. Test sample No 3 was characterized by a more saturated protein taste due to the use of a larger mass fraction of dry lactose-free cow's milk in the recipe composition (7.0%). It was established that test sample No 2 has an increased mass fraction of protein by 2.3% and a reduced titrated acidity by 1 °T in comparison with the control; microbiological indicators are within the limits of norms for drinking cream. It was established that in test sample No 2 the content of omega-3 and omega-6 polyunsaturated fatty acids is higher compared to the control and amounts to 0.87 % and 5.53%, respectively, and the ratio of these acids is within 1:6, which meets the recommendations of the World Health Organization.

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Analysis of Microbiological Indicators of Food Emulsions

Cited by 6 publications

References 4 publications

Investigation of the Effectiveness of Air Pasteurization of Sausage Products Using Active Packing Elements

Investigation of the Effectiveness of Air Pasteurization of Sausage Products Using Active Packing Elements

Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex

Justification of the use of blended oil in the technology of dairy-vegetable lactose-free product

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