scholarly journals RESEARCH OF QUALITY INDICATORS OF PROTEIN-FAT MIXTURE FROM FLAX AND SESAME SEEDS FOR NUTRITION OF ATHLETES

2019 ◽  
Vol 5 ◽  
pp. 64-69
Author(s):  
Sergiy Bochkarev ◽  
Anna Belinska ◽  
Oleksandra Varankina ◽  
Valeriya Ananieva ◽  
Igor Petik ◽  
...  
Keyword(s):  
Control Sample ◽  
Sesame Seeds ◽  
Anaerobic Microorganisms ◽  
Physical Chemical ◽  
Facultative Anaerobic ◽  
Microbiological Parameters ◽  
Microbiological Stability ◽  
Flax Seeds ◽  
Storage Term ◽  
Food Value

The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids ВСАА and polyunsaturated fatty acids of w-3group, so it may be positioned as a component of nutrition for athletes. Flax and sesame seeds, cultivated in Ukraine, were used as research materials. The product was created, based on comminuted flax and sesame seeds in ratio 1:1. There were determined organoleptic (outlook, taste, smell, color) and physical-chemical (mass share of moisture, ash, protein, fat, acidic, peroxide, anisidine number) parameters of the product. There was determined the microbiological stability of the protein-fat mixture of the increased food value for athletes nutrition after 6 months. It has been proved, that as opposite to the control sample, the protein-fat mixture of the developed composition manifests its microbiological stability by the following parameters: content of mesophilic aerobic and facultative anaerobic microorganisms, molds, yeast, bacteria of the colon bacillus group and pathogenic microorganisms. The control sample that is comminuted flax seeds doesn’t manifest at the end of the storage term any correspondence of microbiological parameters by the content of mesophilic aerobic and facultative anaerobic microorganisms, molds, and bacteria of the colon bacillus group. This regularity is explained by the presence of lignans, sesamol and sesamoline, with preservative properties in the developed product. The obtained data may be used for reasoning recipes of products, based on the protein-fat mixture and correction of the food supplements ratio in them.

scholarly journals Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

2021 ◽  
Vol 46 (341) ◽  
pp. 22-30
Author(s):  
Santa Puke ◽  
Ruta Galoburda
Keyword(s):  
Shelf Life ◽  
Unsaturated Fatty Acids ◽  
Control Sample ◽  
Physical Parameters ◽  
Anaerobic Microorganisms ◽  
Smoked Fish ◽  
Product Consumption ◽  
Microbiological Parameters ◽  
Valuable Product ◽  
Pre Treatment

Abstract Smoked sprats are delicious and nutritionally valuable product. Besides protein, it contains high amount of unsaturated fatty acids and fat soluble vitamins. Nowadays, human interest for fish product consumption is increasing. It leads to the demand for increased shelf life of the smoked sprats. One way to prolong the shelf life is to use some pre-treatment prior to smoking. The aim of study was to analyse the effect of pre-treatment on smoked Baltic sprat quality and microbiological parameters. Various compositions of brine using salts (NaCl, CaCl2) and acetic acid in different proportions were used for fresh sprat pre-treatment. Pre-treatment had the influence on physical parameters; pre-treated samples had higher salt and lower moisture content, and lower pH, which allowed prolonging the shelf life of smoked sprats. The highest pH was in the control sample 6.6, and it allowed growth of yeasts, moulds, Pseudomonas spp., and mesophilic and facultative anaerobic microorganisms. The results demonstrated that after two-week storage of the smoked sprats the growth of moulds (1×102 CFU g−1) was observed only for smoked sprats without pre-treatment (control sample), indicating the positive effect of pre-treatment. Salmonella spp., Clostridium perfingens, Listeria monocytogenes, and Escherichia coli were not detected in any of the analysed samples. After pre-treatment in brine, containing combination of NaCl and CaCl2, smoked fish had darker colour compared to control sample or sample with sodium chloride only. Any of applied pre-treatments, except brine containing NaCl, made firmer texture of the smoked fish.

scholarly journals Investigation of the Physical, Chemical and Microbiological Stability of Losartan Potassium 5 mg/mL Extemporaneous Oral Liquid Suspension

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 301
Author(s):  
Lisa Foley ◽  
Jennifer Toney ◽  
James W. Barlow ◽  
Maura O’Connor ◽  
Deirdre Fitzgerald-Hughes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Losartan Potassium ◽  
Microbial Count ◽  
E Coli ◽  
Physical Chemical ◽  
Liquid Suspension ◽  
Oral Liquid ◽  
Microbiological Stability ◽  
Stability Data

Extemporaneous oral liquid preparations are commonly used when there is no commercially available dosage form for adjustable dosing. In most cases, there is a lack of stability data to allow for an accurately assigned shelf life and storage conditions to give greater confidence of product safety and efficacy over its shelf life. The aim of this study was to evaluate the physical, chemical and microbiological stability of an extemporaneous oral liquid suspension of losartan potassium, 5 mg/mL, used to treat paediatric hypertension in Our Lady’s Children’s Hospital Crumlin, Ireland. The losartan content of extemporaneous oral suspensions, prepared with and without addition of water, was measured by UV and confirmed by HPLC analysis. Suspensions were stored at 4 °C and room temperature (RT) and were monitored for changes in; pH, colour, odour, re-dispersibility, Total Aerobic Microbial Count, Total Yeast and Mould Count and absence of E. coli. Results showed that suspensions prepared by both methods, stored at 4 °C and RT, were physically and microbiologically stable over 28 days. Initial losartan content of all suspensions was lower than expected at 80–81% and did not change significantly over the 28 days. HPLC and NMR did not detect degradation of losartan in the samples. Suspensions prepared in water showed 100% losartan content. The reduced initial losartan content was confirmed by HPLC and was related to the acidic pH of the suspension vehicle. Physiochemical properties of the drug are important factors for consideration in the selection of suspension vehicle for extemporaneous compounding of oral suspensions as they can influence the quality, homogeneity and efficacy of these preparations.

Development of technology and research of quality indicators of yoghurt with natural filler in the preservation process

2021 ◽  
Vol 9 (16) ◽  
pp. 69-78
Author(s):  
Anna Helikh ◽  
◽  
Svitlana Danylenko ◽  
Tetiana Kryzhska ◽  
Li Qingshan ◽  
...  
Keyword(s):  
Control Sample ◽  
Storage Period ◽  
Storage Process ◽  
Toxicological Studies ◽  
Texture Characteristics ◽  
Practical Research ◽  
Microbiological Parameters ◽  
Natural Filler ◽  
Pumpkin Powder ◽  
Modern Technologies

The subject of research – yogurt and pumpkin powder. The purpose of the study – to develop the technology of making yogurt with filler – pumpkin powder. Methods. Standard and practical research methods of dairy products were used. The qualitative indicators of the developed yogurt (sensorial indicators, viscosity, microbiological and toxicological indicators) during storage (15 days) were studied. The results of the study. Modern technologies of yogurt production include the use of various additives to improve the technological properties, as well as quality and texture characteristics. In this work, new technological solutions were developed in the formulations of yogurts without stabilizer with dietary fiber contained in pumpkin meal powder, the acceptability of new types of yogurts was evaluated. The dependence of a rheological indicator - the viscosity of the product depending on the amount of filler - in the storage process is analyzed. It was found that the largest increase in effective viscosity was observed in the sample with the introduction of pumpkin meal powder in the amount of 10 %, and the smallest – in the sample with the introduction of pumpkin meal powder in the amount of 5 %. This is due to the quantitative introduction of pumpkin meal powder into the formulation, which is a good sorbent that promotes a more even distribution of moisture between the particles of crushed plant material, which contributes to the formation of a denser clot. The influence of the filler – pumpkin meal powder on the microbiological parameters of yogurt during storage was determined. Studies of microbiological parameters of the control sample of yogurt classic and experimental samples with pumpkin meal powder during storage (15 days) indicate that the opportunistic and pathogenic microflora are within acceptable values. Toxicological studies have shown that safety indicators developed samples of yogurt with filler – pumpkin meal powder – meet the toxicological requirements for the type of product. Based on research, it is proven that yogurt with a natural filler – pumpkin meal powder retains high quality throughout the storage period. Scope of research results. The results of the research will be used to improve the technology of yogurt production at dairy plants.

scholarly journals DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.): SHELF-LIFE EVALUATION

2017 ◽  
Vol 39 (spe) ◽  
Author(s):  
JAIME PAIVA LOPES AGUIAR ◽  
FRANCISCA DAS CHAGAS DO AMARAL SOUZA
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Plastic Packaging ◽  
Life Evaluation ◽  
Mauritia Flexuosa ◽  
Microbiological Parameters ◽  
Different Temperatures ◽  
Microbiological Stability ◽  
Storage Temperatures ◽  
Granule Diameter

ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and ß-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°C and -12°C. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin A.

scholarly journals 3PC-030 Physical, chemical and microbiological stability of sirolimus 0.4% in topical formulations

2019 ◽  
Author(s):  
C Cortell ◽  
MA Martinez ◽  
C Molina ◽  
AC Cercos ◽  
M Climente ◽  
...  
Keyword(s):  
Topical Formulations ◽  
Physical Chemical ◽  
Microbiological Stability

Physical-chemical and Microbiological Stability During Refrigerated Storage of Microwave-pasteurized Guava Nectar

2014 ◽  
Vol 3 (0) ◽  
pp. 43 ◽  
Author(s):  
C. Salazar-González ◽  
M. F. San Martín-González ◽  
F. T. Vergara-Balderas ◽  
A. López-Malo ◽  
M. E. Sosa-Morales
Keyword(s):  
Refrigerated Storage ◽  
Physical Chemical ◽  
Microbiological Stability

Assessment of antimicrobial effect of Biosilicate® against anaerobic, microaerophilic and facultative anaerobic microorganisms

2011 ◽  
Vol 22 (6) ◽  
pp. 1439-1446 ◽  
Author(s):  
Carlos Henrique Gomes Martins ◽  
Tatiane Cruz Carvalho ◽  
Maria Gorete Mendes Souza ◽  
Christian Ravagnani ◽  
Oscar Peitl ◽  
...  
Keyword(s):  
Antimicrobial Effect ◽  
Anaerobic Microorganisms ◽  
Facultative Anaerobic

scholarly journals Відповідність м'ясних та м'ясорослинних консервів вимогам національних стандартів України

2017 ◽  
pp. 77-80
Author(s):  
О. С. Гавриленко ◽  
О. А. Хоміцька ◽  
О. В. Липовець
Keyword(s):  
Physical Chemical ◽  
Microbiological Parameters ◽  
Canned Meat

У статті наведено результати досліджень 22-х зразків м'ясних та м'ясорослинних консервів українських виробників за органолептичними, фізико-хімічними та мікробіологічними показниками. Проаналізовано показники якості та безпечності консервів, що реалізуються в торговій мережі по Україні. За результатами проведених досліджень встановлені невідповідності дослідних зразків консервів українських підприємств-виробників вимогам стандартів за органолептичними, фізико-хімічними та мікробіологічними показниками, що свідчить про те, що м'ясо, закладене в банки було нижчого ґатунку і не зовсім якісним, а також мають місце порушення на етапах технологічних операцій виробництва та стерилізації. The results of study of 22 samples of canned meat of Ukrainian producers by organoleptic, physical-chemical and microbiological parameters. According to the results of the studies we found established inconsistencies of experimental samples of canned Ukrainian enterprises-manufacturers of standard requirements for organoleptic, physical, chemical and microbiological parameters, which indicates that the meat placed in the banks was of a lower quality, and there were violations at the stages of production and sterilization.

scholarly journals Evaluation of physico-chemical and microbiological parameters of Jhajjar rivulet of J&K

2014 ◽  
Vol 15 (1&2) ◽  
pp. 95-98
Author(s):  
Indu Bhushan Sharma ◽  
Arvind Kumar Yadav ◽  
Vijeshwar Verma
Keyword(s):  
Water Samples ◽  
Microbial Contamination ◽  
Well Being ◽  
Total Hardness ◽  
Pollution Load ◽  
Chemical Parameters ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Microbiological Parameters ◽  
Health And Well Being

Water quality is an index of health and well being of a society. The pollution of water bodies is one of the areas of major concern to environment. In the present investigation an attempt has been made to evaluate the physical, chemical and microbiological parameters of Jhajjar rivulet of J&K. The study has been carried out by taking water samples at three different sites of the rivulet i.e. site 1, site 2 and site3. During the study, the physico-chemical parameters like pH, temperature, colour, total hardness, BOD, COD, DO, TDS and TSS in the water samples were studied. In microbiological examination, the presence of coliform in the water samples were studied.  It has been observed that there was a pollution load mostly at site 3 and slightly at site 2, it may be due to the release of huge quantities of sewage, effluent and manmade activities at the respective sites but the water from all the sites was found free from microbial contamination. It was concluded that water at site 1 is suitable for drinking as compared to site 2 and site 3 of the rivulet.

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