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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Antioxidant effect of fat-soluble rosemary and green tea extracts on storage period prolongation of meat paste(2021) Topchiy, Oksana; Kotlyar, Eugene; Pasichnyi, Vasyl; Shevchenko (Kishenko), Iryna; Tymchuk, Alla; Kryzhova (Vengliyk), Julia; Petrina, Alla; Dets, NadiiaIntensive development of the food market necessi-tates its research, structuring in order to identify ways to create new products with improved quality charac- teristics, in particular meat pates, and prolongation of their storage period by adding fat-soluble rosemary and green tea extracts. Meat pates are manufactured using liver and blanched chicken fillet, pork fat blend and refined deodorized sunflower oil with extracts from Danisco (Denmark) in an amount of 10%. The following blends have been developed: blend (50 : 50) of pork fat and refined de- odorized sunflower oil with the rosemary extract ad- dition of 0.1%; blend (50 : 50) of pork fat and refined deodorized sunflower oil with the green tea extract addition of 0.05% and blend (50 : 50) of pork fat and refined deodorized sunflower oil with the green tea and rosemary extract addition of 0.15%. Sensory eval- uation research of hydrolytic and oxidative processes during products storage have been carried out for aim achievement, namely, the changes in quality indicators of the test samples were recorded during the storage period until the critical value of the peroxide number (10 mmol½О/kg) was reached. The acid number has been determined as an indicator of hydrolytic putre- faction degree. Compositions and technologies for the blends pro- duction using plant extracts of various concentrations for meat pates have been developed. The oxidative processes dynamics and resistance to damage during products storage have been determined. The storage period of all blends is 50 days, against the generally accepted storage period for fats in an open container - 30 days. The research results have confirmed that the quality indicators of the products are attributable to the specified requirements. The antioxidant and bactericidal properties of fat-solu- ble extracts have been established. It has been proven that the use of rosemary and green tea extracts, and especially their combination, helps to increase the meat pates stability, expand the product line and in-crease their safety for consumers. Інтенсивний розвиток продовольчого ринку зумовлює необхідність його дослідження, структуризації з метою визначення шляхів створення нових продуктів із покращенням якісних характеристик, зокрема м’ясних паштетів, та подовження терміну їх зберігання за рахунок додавання жиророзчинних екстрактів розмарину та зеленого чаю. . Для виготовлення м’ясних паштетів використовується печінка та бланшоване куряче філе, суміш свинячого жиру та олії соняшникової рафінованої дезодорованої з додаванням екстрактів Danisco (Данія) у кількості 10%. Розроблено такі суміші: суміш (50 : 50) свинячого жиру та олії соняшникової рафінованої дезодорованої з додаванням екстракту розмарину 0,1 %; суміші (50 : 50) свинячого жиру та олії соняшникової рафінованої дезодорованої з додаванням екстракту зеленого чаю 0,05 % та суміші (50 : 50) жиру свинячого та олії соняшникової рафінованої дезодорованої з додаванням зеленого чаю та екстракту розмарину 0,15 %. Для досягнення поставленої мети проведено сенсорні дослідження гідролітичних та окислювальних процесів під час зберігання продукції, а саме – реєстрацію зміни показників якості дослідних зразків протягом терміну зберігання до досягнення критичного значення перекисного числа (10 ммоль½О/ кг) було досягнуто. Визначено кислотне число як показник ступеня гідролітичного гниття. Розроблено композиції та технології виготовлення сумішей з рослинними екстрактами різної концентрації для м’ясних паштетів. Визначено динаміку окислювальних процесів та стійкість до пошкоджень під час зберігання продукції. Термін зберігання всіх сумішей - 50 діб, проти загальноприйнятого терміну зберігання жирів у відкритій тарі - 30 діб. Результати досліджень підтвердили, що показники якості продукції відповідають заданим вимогам. Встановлено антиоксидантні та бактерицидні властивості жиророзчинних екстрактів. Доведено, що використання екстрактів розмарину та зеленого чаю, а особливо їх поєднання, сприяє підвищенню стійкості м’ясних паштетів, розширенню асортименту та підвищенню їх безпеки для споживачів.Документ Improving the technology of restructured ham-type products from Turkey meat and PSE pork(2021) Shevchenko (Kishenko), Iryna; Polishchuk, Galyna; Topchiy, Oksana; Kotlyar, Eugene; Osmak (Fedchenko), TetianaThe research has proved the practical importance of using a biopolymer complex of thermostable animal proteins with functional and technological properties as a component of restructured ham-type products. It has been established that the water-holding and fat-holding capacity and the stabilising power of meat products significantly increase due to the introduction of the biopolymer complex developed by the authors, which contains sodium caseinate, buttermilk powder, and blood plasma Vepro 75 PSC. The experiments have confirmed that a protein-in- fat emulsion based on a biopolymer complex of thermostable animal proteins, a protein stabiliser obtained from turkey skin, and pork and turkey fats can be used as a component of restructured ham-type products from PSE pork and turkey meat.Документ Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream(2021) Sapiga, Victoria; Polishchuk, Galyna; Buniowska-Olejnik, Magdalena; Shevchenko (Kishenko), Iryna; Osmak (Fedchenko), TetianaIce cream is a structured multicomponent food product that is also an emulsion, foam and suspension. High-calorie ice cream with a fat content of at least 10–12% is stably in high demand due to its rich creamy taste, creamy consistency, and high resistance to melting. On the one hand, low-fat ice cream is of increasing interest to consumers as a new trend among low-calorie foods. On the other hand, the low content of fat (≤ 3%) and dry matter (≤ 30%) in ice cream has a negative effect on its quality.Документ Research of functionaltechnological properties of the protein complex and natural color in the composition of restructured ham products(2020) Shevchenko (Kishenko), Iryna; Zhuk, Viktoriya; Polishchuk, Galyna; Osmak (Fedchenko), TetianaThe possibility of replacement of nitrite used to form color characteristics of meat systems with nitrate in the composition of vegetable raw materials at combination with nitrite-reducing microorganisms has been studied. The vegetable concentrate obtained from sweet potato - potato and the starter culture - Staphylococcus carnosus were used as dye. The possibility of stabilizing the color characteristics of meat raw materials in the process of pickling has been proved.Документ Prospects of using the cryostabilising protein-polysaccharide composition to manufacture semi-finished chopped meat products(2020) Shevchenko (Kishenko), Iryna; Polishchuk, Galyna; Kotlyar, Eugene; Osmak (Fedchenko), Tetiana; Skochko, AlexeyThe chemical makeup and functional and technological properties of model forcemeat systems containing different amounts of the proteinpolysaccharide composition have been studied to develop recommendations how to use it as a cryoprotectant. It has been proved that using 3% of the protein-polysaccharide composition is technologically practical, since it is an effective cryoprotectant of forcemeat systems during their low-temperature processing. The research results obtained allow purposefully forming and stabilising the required functional, technological, structural, mechanical, and sensory characteristics of the final product.Документ Nature of water bonding in hydrated milk-protein systems(2020) Goncharuk, Elena; Polishchuk, Galyna; Shevchenko (Kishenko), Iryna; Osmak (Fedchenko), TetianaThe nature of the connection and the characteristics of the process of relaxation of clusters and water domains in milk and protein systems was investigated in order to predict their functional and technological properties. Досліджено характер зв’язку та характеристики процесу релаксації кластерів і водних доменів у молочно-білкових системах з метою прогнозування їх функціональних та технологічних властивостей.Документ Studies of water freezing features in ice cream with starch syrop(2019) Polishchuk, Galyna; Sharahmatova, Tetiana; Breus, Natalia; Bass, Oksana; Shevchenko (Kishenko), IrynaThe purpose of the study is to research the process of water freezing in new types of ice cream with starch syrup at certain stages of the technological process. Starch syrup as a degradation product of corn starch is characterized by different values of the dextrose equivalent (DE). Starch syrup is a source of solids, sweetener, cryoprotectants (at high DE) and thickener (for low values of DE). The starch syrups with fundamentally different functional and technological properties are chosen for the study: high glucose-fructose syrup HGFS-98 (DE = 98) and low-sugar starch syrup GFS-30 (DE = 30).Документ Advantages of using proteins in the production of truncated semi-finished products(2017) Shevchenko (Kishenko), Iryna; Skochko, AlexeyIn world practice, recently, the question of using physico-chemical methods of treating biotechnological objects by means of substances of cryoprotective action is increasingly being discussed. The principle of these substances is to create an amorphous structure throughout the volume of the product and to reduce the number of crystallization centers and water activity.On the basis of proteins in blood plasma Vepro 75 PSC, wheat sodium caseinate, flax fiber and cellulose plantain were used to get protein-polysaccharide compositions with high functionaltechnological and cryoprotective properties and to produce chopped semi-products of deep freezing and extended storage at a temperature of - 18 ºС. The conducted studies confirmed that developed composite mixtures have high functional and technological properties, which increase the moistureretaining, fat-retaining ability and form stable properties of meat systems. The mechanism of action of the developed compositions is associated with the formation of an amorphous structure in the middle of meat system, as well as with the decrease in the number of crystallization centers and a decrease in water activity.Документ The study of properties of a raw meat product during salting by brines(2014) Shevchenko (Kishenko), Iryna; Donets, Oleksandr V.; Kryzhova (Vengliyk), JuliaThe mechanism of forming of the coloured descriptions of the model meat systems is investigational with low maintenance of myoglobin on the stage of salting on the change of the coloured descriptions of meat raw material in the process of salting. Досліджено механізм формування кольорових характеристик модельних м'ясних систем із низьким вмістом міоглобіну на стадії соління на зміну кольорових характеристик м'ясної сировини в процесі соління.