scholarly journals The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade

2021 ◽  
Vol 5 (11 (113)) ◽  
pp. 20-28
Author(s):  
Olga Belozertseva ◽  
Lyazzat Baibolova ◽  
Yuliya Pronina ◽  
Alberto Cepeda ◽  
Dinara Tlevlessova
Keyword(s):  
Life Cycle ◽  
Vitamin C ◽  
Shelf Life ◽  
Raw Materials ◽  
Sugar Content ◽  
Control Points ◽  
Critical Control Points ◽  
High Fructose ◽  
Study Results ◽  
High And Low Temperatures

Based on the study results, this paper reports a technology to produce natural fruit and berry pastila and marmalade of improved nutritional and biological value with a long shelf life. Critical control points of product safety have been identified and scientifically substantiated. The technological process to prepare pastila and marmalade involves exposing the raw materials to high and low temperatures while maintaining certain indicators of the content of dry substances. The identification feature of marmalade products is the content of a certain type of fruit raw materials, which poses risks throughout the life cycle of product manufacturing despite the fact that the preparation and storage of the raw materials implies the temperature range from 0 °C to minus 15 °C. Problematic issues of mold occurrence have been considered. It was established that the moisture content in the product above 15 % leads to an increase in the content of mold fungi and significantly reduces its shelf life. This paper gives the results of a study to identify the preservation of vitamin C in products prepared from fresh berries and from berries subjected to freezing. It was revealed that in the process of storing the raw materials at a temperature of minus 15 °C, the amount of vitamin C in the resulting product decreased by 11.3 % compared to the product prepared from fresh raw materials. The maximum limit of the high preparation temperatures of 108 °C did not significantly affect the loss of vitamin C. Studies were conducted to determine the sugar content in products whereby a high fructose content was identified. Critical control points at all stages of production were determined, which has made it possible to choose the optimal technological modes and parameters for the safety and quality of the product

scholarly journals PEMANFAATAN ASAP CAIR ALANG-ALANG (Imperata cylindrica) SEBAGAI PENGAWET TERHADAP KARAKTERISTIK BUAH PISANG MAKAU (Musa spp.)

AGROINTEK ◽  
2018 ◽  
Vol 12 (1) ◽  
pp. 39
Author(s):  
Dian Fitriarni ◽  
Rafika Ayuni
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Raw Materials ◽  
Sugar Content ◽  
Fruit Weight ◽  
Imperata Cylindrica ◽  
Alternative Methods ◽  
Musa Spp ◽  
Percentage Decrease ◽  
Liquid Smoke

<em>Research on the utilization of liquid smoke especially for preservation of fruit has been done and become one of alternative methods that can be used to maintain fruit shelf life. Liquid smoke raw materials can come from a variety of sources one of which comes from the Alang-alang (Imperata cylindrica). This study aims to determine the ability of liquid smoke made from  alang-alang as a preservative of bananas and to know the effect on the characteristics of bananas. The sample used in this research is a local banana known as Pisang Makau (Musa spp). This research uses experimental method with 7 days of storage time. Initial stages of the research are cleaning the fruit, dyeing, drying, and storage at room temperature. This research uses liquid smoke from alang-alang by using 2 various concentrations 50% and 100%. The next stage is the analysis of the characteristics of bananas such as color, fruit texture, fruit weight, sugar content, and vitamin C levels. Based on the analysis results obtained by Pisang Makau with the treatment of liquid has a longer shelf life than the control. Based on the results of the analysis of the shelf life of fruit treated with liquid smoke decreased levels of sugar and vitamin C levels. Percentage decrease levels of sugar and vitamin C between the fruit with the treatment and control not much different. This shows that liquid smoke from alang-alang has the ability to retain the shelf life of bananas without affecting sugar and vitamin C levels in bananas in this case for Pisang Makau. Levels of sugar and vitamin C in bananas decreased during the process of storage and bunding of fruit</em>

Improving the quality and safety of dairy products by implementing a management system

2021 ◽  
pp. 28-31
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Raw Materials ◽  
Developed Countries ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Safety Risks

In order to achieve a certain level of food production, it is necessary to manage its quality and safety. Currently, the quality management system based on the principles of HACCP is widely recognized and is the only method for ensuring food security in all developed countries. The ultimate goal of this system is to eliminate or reduce any food safety risks by preventing them. During the research, the main, auxiliary raw materials and the finished product were identified; flowcharts for the production of an enriched whey drink were developed. On the basis of the developed block diagrams, an analysis of microbiological, chemical, physical and qualitative hazards was carried out, it was determined which of the hazardous factors are the most critical, can harm health and must be eliminated or reduced to acceptable levels. Based on the analysis of significant hazards using the Decision Tree algorithm, two critical control points (pasteurization and cooling) were established. Measures for the management of critical control points are established in the HACCP plan, which reflects all CCPs of the production process of the research object and actions for monitoring and managing them. The introduction of elements of a food safety management system into practice contributes to the production of safe products of appropriate quality in compliance with applicable requirements and standards.

MONITORING OF MICROBIOLOGICAL SAFETY AND ESTABLISHMENT OF THE ADJUSTING MEASURES AT VETERINARY AND SANITARY ASSESSMENT OF MEAT PRODUCTS IN JSC «MOROZKO»

2019 ◽  
Vol 1 (3) ◽  
pp. 238-247
Author(s):  
E.V. Pavlova ◽  
◽  
D.I. Udavliev ◽  
V.A. Sorokina ◽  
A.N. Markova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Quantitative Composition ◽  
Customs Union ◽  
Control Points ◽  
Critical Control Points ◽  
Urgent Task ◽  
Microbiological Control ◽  
Normative Requirements ◽  
Microbiological Indicators

Currently, an urgent task for food enterprises of the Russian Federation is to improve the quality and safety of their products through the introduction of a system for analyzing critical control points (HACCP). This is important not only for the health of the population, but also for enhancing the advantages of products. The article presents materials concerning implementation of the principles of HASSP on the enterprise JSC «MOROZKO». Theoretical aspects of system of HASSP are given, problems are analyzed and recommendations about their minimization in the conditions of implementation of technical regulations of the Customs union 021/2011 «About safety of food products» are developed. Data of sanitary and microbiological control at veterinary and sanitary examination of the cooled and frozen meat of different software suppliers are provided to the normalized indicators in compliance with normative requirements of meat and meat products. Need of carrying out monitoring of microbiological indicators for critical control points is proved. On the basis of monitoring of microbiological indicators of raw materials, water, air, the equipment, overalls, hands of workers the assessment of risk of microbial contamination of finished goods by pathogenic microorganisms and microorganisms - activators of damage of raw materials and products is carried out. The quantitative composition of microflora was determined during air monitoring in the workshops of the enterprise. Comparative analysis of the influence of disinfection of different types of the equipment on its sanitary states by washout method from the equipment is carried out.

scholarly journals Biosafety analysis in incubators of industrial poultry enterprises

2021 ◽  
pp. 22-27
Author(s):  
A.M. Fedorchenko ◽  
◽  
V.V. Nedosekov ◽  
Keyword(s):  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Product Safety ◽  
Control Points ◽  
Poultry Industry ◽  
State Reform ◽  
Critical Control Point ◽  
Critical Control Points ◽  
European Standards

The movement to ensure Ukraine's integration into the EU is a modern direction of the current state reform. A positive reflection of this process is the official adoption of a number of legislative documents in accordance with international requirements, the standards of which regulate the production of safe and quality products, including poultry. Thus, the implementation of the necessary HACCP (Hazard Analysis and Critical Control Point) requirements for product safety and quality at the level of European standards was able to introduce in the country only a small number of large enterprises in the poultry industry. Most medium and small poultry farms in Ukraine have not implemented the requirements of the HACCP standard and international ISO quality standards, which limited their ability to control product safety in accordance with international requirements and became an obstacle to selling their products in foreign markets. A positive and necessary point of implementation of the European biosafety requirements of the HACCP principles is the expanded possibility in carrying out effective and detailed control of safety and quality indicators of food products in the poultry industry. This control should be established by clearly defined components that are interconnected in interconnected technological processes. Such components in poultry hatcheries are: a detailed analysis of critical control points of hazards of each stage of the production process; use of components and raw materials in general; application of timely monitoring, preventive anti-epizootic and corrective measures to prevent danger at all production sites of poultry hatcheries. Thanks to the constant control of all critical control points of dangers in poultry hatcheries, it is possible to achieve the production of safe and high-quality products obtained from healthy poultry in the poultry industry.

scholarly journals Proizvodnja sudžuka primjenom norme HRN BAS 1049:210

Meso ◽  
2017 ◽  
Vol 19 (3) ◽  
pp. 240-245
Author(s):  
Natalija Uršulin Trstenjak ◽  
Saša Šušnić
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Control Points ◽  
Cross Contamination ◽  
Material Sources ◽  
Critical Control Points ◽  
Quality Certification ◽  
Haccp System ◽  
And Storage ◽  
Material Preparation

Application of Halal Standard HRN BAS 1049:2010 in production of Sujuk The application of the Halal Standard HRN BAS 1049:2010 in the production of Sujuk is prescribed by the implementation of HACCP system and the certification issued by the Centre for Halal Quality Certification. The paper presents halal standard requirements in the course of Sujuk production from raw materials to finished products. Sujuk is a traditional dry, spicy sausage originating from Bosnia and Herzegovina consisting of ground beef with the addition of various spices (sumac, garlic, salt, red pepper). The production of Sujuk is based solely on raw material sources awarded the halal certification. The process of production prevents the cross contamination of halal (permitted) and haram (prohibited) raw materials and products by defining the 5 HrCCP (Haram Critical Control Points): HrCCP1 – procurement, reception and storage of raw materials, HrCCP2 – raw material preparation, HrCCP3 – production of sausage meat, HrCCP4 – smoking, HrCCP5 – storage of finished products. The halal quality certification may only be awarded to a product produced in accordance with the requirements of the Halal Standard HRN BAS 1049:2010.

scholarly journals Hazard Analysis and Critical Control Points in Handling Frozen Tuna Steak (Case Study at PT. Awindo International, Jakarta, Indonesia)

2021 ◽  
pp. 1-9
Author(s):  
Nurwintha Esthi Rahayu ◽  
Rusky Intan Pratama ◽  
Iwang Gumilar ◽  
Iis Rostini
Keyword(s):  
Raw Materials ◽  
Hazard Analysis ◽  
Flow Analysis ◽  
National Standards ◽  
Control Points ◽  
Chemical Test ◽  
Microbiological Test ◽  
Lead And Cadmium ◽  
Critical Control Points

This research aims to analyze the hazard and determine critical control points in the process of handling frozen tuna steak at PT. Awindo International located in Muara Baru, North Jakarta. The research was conducted at PT. Awindo International from March to April 2021. The research was conducted using the case study method. The research procedure includes observation of the handling process flow, analysis of potential hazards, identification of critical control points, organoleptic, microbiological and chemical testing. The data obtained from the study were analyzed descriptively. Hazards that have the potential to occur in the process of handling frozen tuna steak are biological, physical and chemical hazards. The results of the hazard analysis obtained critical control points at the stage of receiving raw materials and metal inspection. The results of the organoleptic test of raw materials as a whole have a good value and are in accordance with company standards and Indonesian national standards (SNI), so that they can proceed to the production stage. The results of the microbiological test showed that complied with the standards, namely Salmonella sp. negative, Vibrio cholerae negative, Escherichia coli <1.8 MPN/g, Coliform <1.8 MPN/g, ALT 12 x 103 colonies/g. The results of the chemical test showed good results with the value of the chemical content that complied with the standards, namely histamine 2.92 mg/kg, mercury 0.05 mg/kg, negative lead, and cadmium 0.019 mg/kg.

scholarly journals ADDITION OF SUCROSE IN MAKING NATA DE COCO WITH ROSELLA EXTRACT (HIBISCUSS SABDARIFA L.)

2020 ◽  
Vol 8 (10) ◽  
pp. 1191-1194
Author(s):  
Diana Sylvi ◽  
◽  
Rifma Eliyasmi ◽  
Elfa Susanti Thamrin ◽  
◽  
...  
Keyword(s):  
Vitamin C ◽  
Raw Materials ◽  
Sucrose Concentration ◽  
Sugar Content ◽  
Fermentation Medium ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Materials Used

This research aim to determine the effect of giving sucrose with different concentrations on the characteristic of nata produced and to determine the best addition of sucrose concentration. The raw materials used in this study were roselle petals and coconut water. The treatment in this study was sucrose which was added as a carbon source of Acetobacterxylinum with a combination of treatments being 4%, 6%, 8%, and 10%. This study used Completely Randomized Design (CRD) with 3 replications. The result showed that in the initial fermentation medium, the sucrose concentration had no significant effect on the initial pH of fermentation but had a significant effect on sugar content. In the resulting nata de coco, the sucrose concentration had no significant effect on thickness, weight, yield, vitamin C levels, and organolepic values but had a significant effect on crude fiber content. Sucrose treatment with 8% concentration produced the best product with a pH initial of fermentation 4.21, sugar content 10.20 0Brix, 81.16 thick, 400 g weight, 80% yield, 11.29 mg/100g vitamin C content, 1.36% crude fiber content, and organoleptically preferred.

scholarly journals Determining the effect of treating table beet with biopreparations before storage on its preservation

2021 ◽  
Vol 2 (11 (110)) ◽  
pp. 23-32
Author(s):  
Ludmila Pusik ◽  
Vlаdimir Pusik ◽  
Veronika Bondarenko ◽  
Ludmila Gaevaya ◽  
Nina Lyubymova ◽  
...  
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Storage Temperature ◽  
Raw Materials ◽  
Low Cost ◽  
Sugar Content ◽  
F1 Hybrid ◽  
Round Shape ◽  
Initial Content ◽  
Vegetable Raw Materials

The study reported here aimed to explore the preservation of table beet depending on its treatment with bio preparations before storage in order to prolong its shelf life. The effect of aqueous solutions of the biopreparations Phytosporine and Gamair in concentrations of 0.2 %, 0.3 %, and 0.5 % on the intensity of quality loss by beetroots during storage was investigated. It was found that the treatment with the bio preparations reduced the total weight loss by the roots Zepo F1 by 7.9‒10.3 %, Carillon F1 ‒ by 6.8‒7.7 %. The daily weight loss by untreated beetroots due to the damage induced by microorganisms ranged from 0.08±0.01 % at a storage temperature of 1±1 °С to 0.1±0.01 % at a storage temperature of 15±1 °С, respectively. The sugar content in beetroots non-treated with bio preparations decreases during storage by 21.6–25.0 %. Treating beetroots with a 0.3 % solution of Phytosporine reduces sugar losses over 150 days at a storage temperature of 1±1 °С by 3.7–6.5 %; with a 0.3 % Gamair solution ‒ by 8.8–12.8 %. The loss of vitamin C ranged from 39.4 % to 41.2 % relative to the initial content in the control. The treatment with Phytosporine reduced the loss of vitamin C to 17.4 % in Zepo F1, and 25.4 % ‒ in Carillon F1; with Gamair ‒ to 28.0 and 29.3 %, respectively. At a storage temperature of 15±1 °С, the content of vitamin C decreased by 1.5‒1.8 times over 90 days. It was established that the preservation of table beet depends on the shape of a root. At a storage temperature of 1±1 °С, the weight loss by cylindrical beetroots is 5.1 %, rounded shape ‒ 5.4 %. The yield of marketable products ranges from 74.2 to 82.9 % for the Carillon F1 hybrid, and for Zepo F1 of a round shape ‒ 73.3–80.5 % depending on the storage temperature. The technique of treating table beet before storage with bio preparations allows using Phytosporine and Gamair for post-harvest treatment of vegetable raw materials. When devising new, low-cost, environmentally friendly, and affordable technologies, this is an important tool.

scholarly journals Sugar content, acidity and antioxidant activity in dehydrated blackcurrant

2020 ◽  
Vol 82 (1) ◽  
pp. 183-186
Author(s):  
D. I. Barbashin
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Raw Materials ◽  
Osmotic Dehydration ◽  
Sugar Content ◽  
High Water ◽  
Raw Material ◽  
High Water Content ◽  
High Antioxidant Activity

The main reason for spoilage of berry raw materials is the high water content in it. And in order to increase the shelf life of such raw materials and products based on it, various dehydration methods are used. Osmotic dehydration, considered in this article, is one of the best and suitable methods for increasing the shelf life of berry products, as well as increasing the biological value of the product. This method is preferred relative to other methods of dehydration due to the fact that when it is used in raw materials, more vitamins and minerals are preserved, and the color, aroma and taste of berries are also better preserved. Osmotic dehydration is a process due to the presence of semi-permeable membranes, during which the concentration is balanced. Osmosis takes place during the immersion of fruits in concentrated solutions of osmotically active substances. In such a system, two opposite processes occur: water diffuses from the product into the solution, and the dissolved substance diffuses from the solution into the product. This article discusses the features of the process of osmotic dehydration of blackcurrant berries. Blackcurrant is a promising raw material for processing enterprises. The berry contains a large amount of ascorbic acid, anthocyanins and has a high antioxidant activity. Methods were studied for samples of dried blackcurrant berries (by convection), with preliminary osmotic dehydration with various osmotic agents (sucrose, flower honey), using the following methods: ascorbic acid and antioxidant activity were determined titrimetrically using the Folin-Ciocalteu reagent polyphenols, spectrophotometrically anthocyanins.

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