Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan

Tungyshbayeva, Ulbala; Mannino, Saverio; Uazhanova, Raushangul; Adilbekov, Mamyrbek; Якияева, М. А.; Kazhymurat, Assemay

doi:10.15587/1729-4061.2021.234969

Cited by 6 publications

(2 citation statements)

References 8 publications

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“…Traceability systems in large poultry companies are interrelated with the system of comprehensive enterprise management, which are common in Kazakhstan; these are ISO, GMP systems. That provides for a system of management and certification of production, which must include all digital parameters for high-quality traceability [2][3][4]. The potential and practical use of radiation energy as a means of preserving meat and meat products have been studied for many years.…”

Section: Introductionmentioning

confidence: 99%

Devising preventive actions in the production of broiler chickens using ultraviolet radiation for long-term storage based on risk analysis

Tungyshbayeva

Uazhanova

TYUTEBAYEVA

et al. 2022

EEJET

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The development of local poultry farming and import substitution are the main solutions to ensuring the safety of products in any state. For the effective development of poultry farming, it is necessary to overcome one of the constraining factors ‒ the insufficiency of a modern safety monitoring system throughout the food chain. Especially in the development of the system of deep processing of poultry meat ‒ starting from pre-slaughter keeping, cutting, preparation of semi-finished products, etc. In this regard, the current study has considered the effect of treatment with ultraviolet radiation under a non-stationary mode at such a control-critical point as the process of pre-slaughter aging in the production of broiler chickens. Additionally, this study was conducted in order to reduce the risks of increasing microbiological hazards at the production stage. As a result of the study, intermediate production control was established, and it was proved that in order to increase the shelf life of chilled meat of broiler chickens, it is advisable to sterilize with UV radiation in doses of 200 mJ/cm to 254 mJ/cm. A reduction in the risks of reproduction of potentially pathogenic microflora in poultry meat has been achieved at a cooling temperature of the carcass from +2 °C to +25 °C for no more than 135 days of risk. Research into the microbiological indicators of slaughter products of broiler chickens makes it possible to conclude that it is possible to use a given treatment in order to improve the quality and safety of finished products. Additionally, studying the effect of ultraviolet radiation on the inactivation of a number of microorganisms is very important for reducing pathogenic microbiological indicators in intermediate production control. The data reported here make it possible to prolong the period of sale and storage of the resulting product

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Section: Introductionmentioning

confidence: 99%

Devising preventive actions in the production of broiler chickens using ultraviolet radiation for long-term storage based on risk analysis

Tungyshbayeva

Uazhanova

TYUTEBAYEVA

et al. 2022

EEJET

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“…Risk analysis is the key to an effective food safety management system, since it helps to systematize knowledge for creating an effective combination of control measures. Effective and efficient food control systems are necessary to protect consumer health [3,4].…”

Section: Introductionmentioning

confidence: 99%

Analysis of risks and safety indicators of raw materials and products of the sugar industry of Kazakhstan

Dautkanov¹,

Dautkanova²,

Mussayeva

2022

EEJET

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The objects of research are the process of sugar beet processing, sugar beet, sugar and molasses. The problem of determining critical control points in sugar beet processing and safety indicators of raw materials and products of the sugar industry was solved. The results were obtained based on the risk analysis and the system of control points for sugar beet processing, five critical control points were identified according to the criteria of physical, chemical and biological contamination. It was also found that in terms of safety indicators, raw materials – sugar beet, and finished products meet the requirements of regulatory documents for microbiological indicators and heavy metal content. The safety indicators of sugar beet, white sugar, molasses and beet pulp were studied. Microbiological indicators: CGB (coliforms), pathogens and S.aureus were not found in sugar beet samples. Microbiological indicators of QMAFAnM and yeast of white sugar, molasses and pulp 1–5*102, 6–7*102, 5–8*102 and 2–3*101, 1–3*101, 1*101 CFU/cm3, respectively, are within acceptable limits. The content of toxic elements did not exceed the permissible limits. For Kazakhstan sugar factories, no studies on hazard analysis and critical control points in the sugar industry have been conducted before, so the results of the study will fill this gap. The scope and conditions for the practical use of the results obtained are the possibilities of raising the quality of finished products and improving the safety of raw materials and finished products, increasing the shelf life of by-products (molasses, beet pulp) of sugar beet production. These opportunities are based on the hazard analysis and critical control points (HACCP) in sugar beet processing

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The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

Iztayev,

Kulazhanov,

Iskakova

et al. 2023

Sci Rep

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Due to the fact that bakery, pasta and flour confectionery products are produced mainly from premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of developing technology for new types of flour products based on whole-ground flour of different fineness is very relevant and in demand. In the production of wholemeal flour, all parts of the whole grain are used—germ, grain shells, and endosperm. Also, recently the shortage of quality wheat has been growing. Therefore, the use of whole-milled flour from low-class wheat varieties will solve the problem of meeting the needs of the population. Using ion–ozone technology for preparing bread, high-quality bakery products from third-class flour with high nutritional and biological value were obtained. Using the obtained system of equations and constraints, the optimal modes of ion–ozone cavitation processing of dough were determined by a nonlinear programming method, which, subject to all the constraints (limitations) on the dough quality, provided the maximum dough strength of y2 = 181.0% and the dough parameter values of C × 10–4 = 25 units/mg, P = 1 atm, and τ = 5 min, which, in compliance with all constraints (restrictions) on the bread quality, provided a maximum volume of z11 = 232.1 cm3. A new innovative technology was created to increase productivity, efficiency and shorten the preparation time of bread. The method of making bread with the effect of ion–ozone cavitation of dough is very important for the bread industry, which affects the effectiveness of whole wheat flour obtained from the lower class of wheat, increases the quality of bread, shortens the technological processes of production, and increases labor productivity indicators. This method increases the economic efficiency of bread-making industries and the productivity of bread.

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Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan

Cited by 6 publications

References 8 publications

Devising preventive actions in the production of broiler chickens using ultraviolet radiation for long-term storage based on risk analysis

Devising preventive actions in the production of broiler chickens using ultraviolet radiation for long-term storage based on risk analysis

Analysis of risks and safety indicators of raw materials and products of the sugar industry of Kazakhstan

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

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