scholarly journals Chemical quality parameters (water, protein, fat, NaCl ash and nitrites) in fermented sausage with the addition of Yersinia enterocolitica

2021 ◽  
Vol 854 (1) ◽  
pp. 012061
Author(s):  
R R Mitrovic ◽  
V V Jankovic ◽  
J S Ciric ◽  
V Z Djordjevic ◽  
Z Lj Juric ◽  
...  
Keyword(s):  
Yersinia Enterocolitica ◽  
Raw Materials ◽  
Quality Parameters ◽  
Meat Processing ◽  
Fermented Sausage ◽  
Biochemical Processes ◽  
Food Borne ◽  
Fermented Sausages ◽  
Different Types

Abstract The connection between diet and health was known to the oldest civilizations. Meat processing has influenced the increase of meat consumption, protein utilization and its energy value. Fermented sausages which are prepared in a safe way are rich in animal proteins and are an important part of the diet. Meat and adipose tissue are the basic ingredients in the production of fermented sausages, along with spices and salts, and other additives depending on the specifics of the product. Ripening is a process that separates raw sausages from all other types of sausages, and the quality of raw materials and their treatment directly affects the quality of the finished product, because the process of fermented sausage production is dominated by biological and biochemical processes. Different types of foods can cause food-borne illnesses, one of which is zoonotic yersiniosis caused by Yersinia enterocolitica. Due to the importance of Yersinia in meat, the European Food Safety Authority (EFSA) recommended that in addition to controlling the presence of Salmonella, it is mandatory to examine pork carcasses for the presence of Y. enterocolitica.

scholarly journals THE PRODUCTION TECHNOLOGY OF THE MEAT TSELNOKUSKOVYPRODUCT WITH USE OF BACTERIAL MEDICINES

2019 ◽  
pp. 14-21
Author(s):  
E. I. Mashkina ◽  
E. S. Stepanenko
Keyword(s):  
Moisture Content ◽  
Cross Section ◽  
Production Technology ◽  
Functional Food ◽  
Raw Materials ◽  
Meat Products ◽  
Meat Processing ◽  
Food Ingredients ◽  
Fermented Sausages

Use of active technologies of meat-processing production suggests to use functional food ingredients as a part of a brine of delicious meat products, allowing is directed to affect functional and technological qualities of initial raw materials and to control quality of tselnomyshechny meat products in the course of production. Bactoferm F-SC is the 111th this excipient used for preparation of the fermented sausages and tselnokuskovy meat products, for the accelerated decrease рН the environment. Combinations of strains of Lactobacilluscurvatus and Staphylococcuscarnosus enter medicine. At a research of influence of bacterial substance on functional and technological indicators of meat raw materials revealed that salting time of meat raw materials is reduced by 1.5 times, the exit of finished goods to 2.1 % increases. Use of bacterial medicine promoted increase in moisture content by 0.3 %. Tests of the meat products ripening in the presence of bacterial medicine of starting culture «Bactoferm F-SC - 111», had strongly expressed meat taste and the same drawing on a cross-section.

The issue of "oil shrinkage" during the compounding of oils in the processes of production, collection, preparation and transportation of hydrocarbon raw materials

2021 ◽  
pp. 104-113
Author(s):  
O. P. Deryugina ◽  
E. A. Trapeznikov
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Colloidal System ◽  
Main Pipelines ◽  
Different Types ◽  
Preliminary Study ◽  
The Stability ◽  
Mixed Oil

The article discusses the issue of industrial compounding, which improves the quality of the raw materials supplied to the main pipelines. Compounding from "to compound" (English) - to mix. When mixing different types of oil obtained, "incompatibility" is possible, which is expressed in the precipitation of a solid sediment and violation of the stability of the colloidal system and due to the differing properties of oils. Attention to this problem is due to the tightening of requirements for the quality of raw materials that must comply with modern standards. The article discusses the causes of the problem of "incompatibility" of oil during compounding and effective ways of solving it, substantiates the need for a preliminary study of the properties of mixed oil in order to identify possible incompatibility of various types of oil. The standard tests for determination of incompatibility indices characterizing the ability of raw materials to mix are considered. The article substantiates the need to develop methods for diagnosing the incompatibility of oils as the most important task of modern chemical science, the solution of which will improve the quality of the raw material obtained and solve many technological problems in the compounding process.

THE INFLUENCE OF ENVIRONMENTAL FACTORS ON THE CROP AND QUALITY OF FIBER FLAX

2020 ◽  
Vol 5 (86) ◽  
pp. 3-10
Author(s):  
V.G. Chernikov ◽  
◽  
R.A. Rostovtsev ◽  
N.A. Kudryavtsev ◽  
I.V. Uschapovsky ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Raw Materials ◽  
Great Influence ◽  
Quality Parameters ◽  
Anthropogenic Factors ◽  
Soil Conditions ◽  
Factors Affecting ◽  
Fiber Flax ◽  
Yield And Quality

The formation of fiber flax yield and quality parameters depends on many soil-climatic, breedinggenetic, as well as anthropogenic factors. The quality of flax fiber is a combination of a number of features and properties that depend on the varietal characteristics of plants, the conditions of their cultivation, technologies for harvesting and straw retting, as well as on the processing modes of raw materials. During plant vegetation (90-130 days) many factors such as soil conditions (pH 4.8-5.5, humus 1.8-2.5%, P2O5 and K2O – 150-200 and 100-200 mg/kg, respectively) and the area of plant nutrition (15-30 million seeds/ha), temperature regime (the sum of active temperatures 1000-1800ºC), water supplying (400-430 units of water mass to create 1 unit of dry matter) and insolation (the arrival of FAR during the growing season 20-25 kcal / cm²), contamination of weeds (more than 60 annual and perennial species) and pests (more than 200 types of fungal, bacterial and viral diseases), features of phytosanitary measures (more than 50 chemicals) and agrotechnologic manners (Federal Register of technologies for the production of crop products) have a great influence on the quality of flax raw materials and can be a limit factor. Environmentally hazardous pollution of air, water and soil - the main components for the production of fiber flax – strongly affects the yield and quality of flax products. The development of waste-free environmentally friendly technologies for the cultivation, harvesting and processing of flax is an urgent task of scientific support of the industry. The main environmental factors affecting the yield and quality of fiber flax are discussed in the article.

scholarly journals Efficacy of Different Types of Composts on Growth, Yield and Quality Parameters of Okra (Abelmoschus esculentus L.) cv. Kashi Pragati

2021 ◽  
Vol 9 (4) ◽  
pp. 163-168
Author(s):  
Vaibhav Sharma ◽  
Keyword(s):  
Block Design ◽  
Growth Yield ◽  
Quality Parameters ◽  
Abelmoschus Esculentus ◽  
Biogas Slurry ◽  
Rabi Season ◽  
Yield And Quality ◽  
Randomized Block Design ◽  
Different Types

The experiment entitled “Efficacy of different types of Composts on growth, yield and quality parameters of Okra (Abelmoschus esculentus L.) cv. Kashi Pragati” was conducted during Rabi season of the year 2020-2021 on experimental farm of Department of Horticulture, AKS University, Satna (M.P.). The experiment was laid out in a randomized block design with three replicated 12 treatments viz., T0: Without compost (Control), T1: 100% Vermicompost + 100% Biogas slurry compost, T2: 100% Vermicompost + 100% Mushroom Spent compost, T3: 100% Biogas slurry compost + 100% Mushroom Spent compost, T4: 100% Vermicompost + 100% Biogas slurry compost +100% Mushroom Spent compost, T5: 100% Vermicompost + 50% Biogas slurry compost, T6: 100% Vermicompost + 50% Mushroom Spent compost, T7: 100% Biogas slurry compost + 50% Vermicompost, T8: 100% Biogas slurry compost + 50% Mushroom Spent compost, T9: 100% Mushroom Spent compost + 50% Vermicompost, T10: 100% Mushroom Spent compost + 50% Biogas slurry compost, T11: 50% Vermicompost + 50% Biogas slurry compost +50% Mushroom Spent compost. The results reveal that increase in Composts level had significant response on vegetative growth yield and quality of Okra. The treatment T4-100%Vermicompost +100% Biogas slurry compost +100% Mushroom Spent compost was found to be the best treatment among the different treatments with growth, yield and quality for Okra under satna condition.

Effectiveness of a Lactobacillus sakei Starter Culture in the Reduction of Biogenic Amine Accumulation as a Function of the Raw Material Quality

2001 ◽  
Vol 64 (3) ◽  
pp. 367-373 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Dry Matter ◽  
Raw Materials ◽  
Starter Culture ◽  
Raw Material ◽  
Lactobacillus Sakei ◽  
Hygienic Quality ◽  
Fermented Sausages ◽  
Materials Used

The effectiveness of an amine-negative starter culture (Lactobacillus sakei CTC494) in the reduction of biogenic amine production during the ripening of fermented sausages was examined. Four batches were manufactured in parallel:spontaneously fermented and starter-mediated sausages were manufactured from two lots of raw materials of different hygienic quality. Besides the biogenic amine contents, changes in the microbial counts, nitrogenous fractions, pH, and water content were measured at several sampling points during the ripening process. In sausages manufactured from good quality meat, the starter strain of L. sakei reduced and even inhibited biogenic amine accumulation during sausage fermentation, the end products showing extremely low biogenic amine contents (tyramine levels less than 15 mg/kg of dry matter and putrescine and cadaverine levels less than 5 mg/kg of dry matter). Nevertheless, starter-mediated sausages made from poorer-quality raw materials showed much higher amine contents (308, 223, and 36 mg/kg of dry matter of cadaverine, tyramine, and putrescine, respectively), which were only slightly lower than those of the spontaneously fermented sausages made from the same raw materials. The relatively high bacterial numbers of raw materials of poorer-hygienic quality diminished the beneficial effect of the starter strain. Therefore, the effectiveness of the starter was strongly dependent on the hygienic quality of the raw materials used.

scholarly journals Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1505
Author(s):  
Micaela Álvarez ◽  
María J. Andrade ◽  
Carmen García ◽  
Juan J. Rondán ◽  
Félix Núñez
Keyword(s):  
Meat Products ◽  
Debaryomyces Hansenii ◽  
Antifungal Protein ◽  
Chemical Parameters ◽  
Fermented Sausage ◽  
Physico Chemical ◽  
Fermented Sausages ◽  
Cured Meat ◽  
Protective Cultures

Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products. However, their effects on the usual microbial population, and the sensory characteristics of these foods, have not yet been evaluated. The aim of this study was to assess the viability of the inoculation of these protective cultures, and their impact on the quality of dry-cured fermented sausages. These microorganisms were co-inoculated with a native desirable population (Penicillium nalgiovense, P. chrysogenum, D. hansenii, and Staphylococcus vitulinus) in a dry-cured fermented sausage (salchichón)-based medium in the presence and absence of PgAFP. Macroscopically, the biocontrol candidates did not produce relevant changes in the growth of the native population, enabling their coexistence. However, PgAFP causes the alteration of the hyphae structure in desirable molds. Thus, PgAFP was discarded for use on the surface of raw dry-cured fermented sausages (salchichón) in the pilot plant. The used biocontrol agents did not negatively affect the physico-chemical parameters of the dry-cured fermented sausages (salchichón) after ripening, which showed the typical volatile profile and odor. Thus, the application of E. faecium SE920, D. hansenii FHSCC 253H, and P. chrysogenum CECT 20922 as protective cultures against toxigenic molds during the ripening of dry-cured fermented sausages does not modify their typical sensorial quality.

CONCENTRATION AND PURIFICATION OF THE PECTIN EXTRACTS BY ULTRAFILTRATION METHOD

2018 ◽  
pp. 45-48
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
A. P. Chernutskiy
Keyword(s):  
Heat Treatment ◽  
Molecular Weight ◽  
Comparative Analysis ◽  
Raw Materials ◽  
Low Molecular Weight ◽  
Significant Deterioration ◽  
High Productivity ◽  
Different Types ◽  
Stationary Cell

The work is devoted to the study of pectin extracts ultrafiltration  using different types of membranes. Pectic extracts are the solutions of high molecular weight polysaccharides (MM from 15 to 50 kDa), which are destroyed in the process of heat treatment in the vacuum evaporating apparature, that leads to a significant deterioration in the quality of pectin. The impurity components in the pectin extract of a low molecular weight, which makes it possible to use ultrafiltration for both concentration and purification from ballast substances, that  is very important. The objects of research were pectin extracts obtained from citrus raw materials; the membranes of the type UAM-100 and 200A were used as filter membranes. The results of the study have been shown, that the use of UAM-100 membranes in a stationary cell allows to remove up to 20% of the solution within 20 minutes, and with - stirring up to 27%. The use of membranes with large openings (up to 200 A) makes it possible to activate the process of the separation and concentration of pectin extracts: the degree of concentration reaches up 45%, the content of solids in the concentrate increases up to 7.6%, and the content of pectin to up 6.4%, that is in 1,7 times. However, the loss of low molecular weight pectin in the filtrate is about 4%. A comparative analysis of the results of research has shown a high productivity with the use of the capron membrane 200A, as well as on the qualitative parameters of the pectins, released from the concentrates, the higher parameters for the uroconid component, molecular weight, pectin jelly strength and complexing ability were noted for pectins isolated using the UAM- 100 membrane.

Influence of Hygienic Quality of Raw Materials on Biogenic Amine Production during Ripening and Storage of Dry Fermented Sausages

2000 ◽  
Vol 63 (11) ◽  
pp. 1544-1550 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Storage Temperature ◽  
Raw Materials ◽  
Decarboxylase Activity ◽  
Hygienic Quality ◽  
Fermented Sausages ◽  
Materials Used ◽  
And Storage

The effect of the hygienic status of raw materials on biogenic amine production during ripening and storage (at 4 and 15°C) of fermented sausages was studied. Two portions of fresh lean and back fat pork were stored for 5 days at −20°C (treatment A) and at 4°C (treatment B), respectively. Raw materials of treatment A maintained their hygienic quality high and low amine content. Raw materials of treatment B showed from 1 to 3 log (CFU/g) higher microbial counts and a biogenic amine index near 50 mg/kg, indicating poorer hygienic quality. The quality of raw materials influenced the composition and the concentration of biogenic amines produced during the ripening sausages. Sausages of treatment A (A-sausages) showed a large accumulation of tyramine (up to 100 mg/kg dm) followed by putrescine and cadaverine (<15 mg/kg). In contrast, B-sausages resulted in earlier and much greater amine production, and cadaverine, tyramine, and putrescine levels were 50-, 2.6-, and 6.5-fold higher than those of A-sausages. Other biogenic amines, such as octopamine, tryptamine, phenylethylamine, and histamine were also produced in B-sausages. The higher proteolysis and the lower pH of B-sausages might have favored the decarboxylase activity of microorganisms. Biogenic amine contents of sausages during storage depended on the raw materials used and storage temperature. No significant modification on the amine contents was observed during the storage of A-sausages at either temperature. Greater changes occurred in B-sausages stored at 15°C than in those stored at 4°C. Higher temperatures favored proteolytic and decarboxylase reactions, resulting in increased amine concentrations after storage.

scholarly journals Quality control system for meat processing enterprises in Ukraine: problems and ways of their solution

2019 ◽  
Vol 21 (90) ◽  
pp. 113-120 ◽  
Author(s):  
I. C. Stetsiv ◽  
I. I. Stetsiv
Keyword(s):  
Quality Control ◽  
Control System ◽  
Product Quality ◽  
Matrix Model ◽  
Raw Materials ◽  
Quality Control System ◽  
Meat Processing ◽  
Product Quality Control ◽  
Factors Of Influence

We have researched the scientists' opinions on the classification of product quality control and, based on the research conducted, organized a classification using a scientifically based approach. In general, the attention of scientists is paid to factors affecting the quality of products, while issues of the quality control system and factors of influence on it are insufficiently investigated. We have identified and grouped the factors influencing the quality control system of domestic meat processing enterprises by organizational, technical and subjective features. We conducted a survey of leading specialists of the most successful representatives of the meat processing industry today in order to identify the rating of negative factors. The most important factors of influence are the serviceability of equipment, devices, working tools and measuring instruments, through which the level of its quality is measured. We investigated the typical scheme of the production process, indicating the quality control points of domestic meat processing enterprises. We have found a lack of control of the value of meat raw materials at the entrance, which does not allow calculating with suppliers of raw materials, depending on the categories to which the pork actually belongs. We recommend that quality control be performed at the slaughter section between the 4th and 5th stages of the technological stage, namely after the sting of a pig with the use of special devices that are currently absent in domestic meat processing plants. The proposed measures to improve the quality control system will provide an opportunity for a comprehensive assessment of its quality and contribute to a reduction in the cost of production, resulting in increased profitability of enterprises, which suggests the feasibility of their use for meat processing enterprises in Ukraine. The three-dimensional matrix model of quality control of products of meat processing enterprises has been developed. The advantage of this model lies in the coherence of all parameters, as well as in establishing interrelationships and interdependencies between them. It is proved that the application of the proposed multivariate matrix model of product quality control in the indicated parameters enables to evaluate the quality of the meat-processing enterprise's products, taking into account all parameters of control, namely levels of control, types of control, stages of the control process and can be used for any subject of economic activity taking into account industry specifics and specific management objectives.

scholarly journals Effects of non-meat proteins on the quality of fermented sausages

2020 ◽  
Vol 8 (2) ◽  
pp. 259-267
Author(s):  
Ana Velemir ◽  
Snježana Mandić ◽  
Goran Vučić ◽  
Danica Savanović
Keyword(s):  
Soy Protein ◽  
Binding Capacity ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Minor Effect ◽  
Fermented Sausage ◽  
Protein Isolates ◽  
Fermented Sausages ◽  
Meat Proteins

Introduction. Non-meat proteins are widely used in meat processing. In our study, we analyzed the effects of whey and soy protein isolates on the physicochemical and sensory properties of domestic fermented sausage. Study objects and methods. Five groups of sausages were traditionally fermented under industrial conditions. The sausage group without the additives was labelled the control, while other sausages were manufactured with the addition of 0.5% and 1.5% protein isolates of whey and soybean. Using a quantitative descriptive test, we assessed the sensory characteristics of the sausages and instrumentally determined their color, hardness, water activity (aw), and pH. Results and discussion. The proteins added to fermented sausages improved emulsification, texture, as well as water and fat binding capacity, which was confirmed by the results for hardness. Using a 0.5% soy protein isolate resulted in a firmer product. The additives had a minor effect on the color: the samples with the additives had a slightly lower L* value, and those with a soy protein had higher yellowness (b*). Conclusion. Using the additives did not have a significant effect on the chemical composition and overall sensory quality of all tested samples (P > 0.05).

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