scholarly journals Impact of lactic acid product on quality indices of raw meat for the smoked sausages production

2021 ◽  
Vol 59 (3) ◽  
pp. 378-384
Author(s):  
S. V. Merzlov ◽  
N. N. Fedoruk ◽  
A. V. Andriichuk ◽  
Yu. V. Fedoruk ◽  
V. N. Nadtochii ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bacterial Contamination ◽  
Titratable Acidity ◽  
Quality Indices ◽  
Acid Product ◽  
Animal Products ◽  
Processing Technologies ◽  
Raw Meat ◽  
Acidity Level ◽  
Microbiological Research

Conducted research pertains to technologies of animal products processing and the development of biotechnological methods for stabilizing microbial and enzymatic biological leaven for meat.Materials and Methods. The studies were conducted in the conditions of the Research Institute of Food and Animal Processing Technologies and Laboratory of Microbiological Research Methods, Department of Microbiology of Bila Tserkva National Agrarian University. Moisture retaining capacity and bacterial contamination of beef and pork were determined.Results. The effect of processing raw meat with lactic acid product – yogurt on the moisture retaining capacity was experimentally established. With the highest titratable acidity of yoghurt of 100-110 °T, the moisture retaining capacity of pork and beef was inferior to control on 2.13 and 1.29 % and amounted to 51.88 and 62.73 %. Under a titratable acidity of lactic acid beverage of 100-110 °T with total number of lactic acid bacteria on the surface of raw meat, it was 8.1×108 and 8.5×108, which prevailed samples with acidity level of 60-70 °T on 24.5 and 24.3 %.Conclusions. The results of studies have revealed the effect of processing raw meat by yogurt with different titratable acidity on moisture retaining capacity and bacterial contamination.

scholarly journals Milk quality and its suitability for technological processing in cows with metritis

2021 ◽  
Vol 845 (1) ◽  
pp. 012101
Author(s):  
A S Ryhlov ◽  
G M Firsov ◽  
S O Loschinin ◽  
A V Filatova ◽  
V S Avdeenko ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Cell Viability ◽  
Bacterial Contamination ◽  
Acid Product ◽  
E Coli ◽  
The Third ◽  
Order Of Magnitude ◽  
Technological Processing ◽  
High Degree ◽  
Control Samples

Abstract It has been established that the development of metritis in cows after providing obstetric aid as a result of abortion, eversion of the uterus or retention of the placenta is accompanied by an increased microbial and fungal background of the uterus. Without obstetric aid during delivery, only from 5… 9 days after birth, 35.37% of cows had genitals contaminated with various pathogenic microflora. Already on the third day of puerperia, 14 species of bacteria were isolated from cows that were assisted in delivery, which in 74.5% of cases were contaminated with pathogenic microflora: S. aureus (in 15.5% of cases), E. coli (37%), K. pneumonia (12%), and S. pyogenes (10% of cases). The results of mycological studies revealed that A. fumigatus, C. albicans and C. crusei were isolated from cows after obstetrics. It was found out that the content of somatic cells (SC) r = 0.63, the activity of muramidase (AM) r = 0.84, lactoperoxidase (LPO) r = 0.65 and lactoferrin (LF) r = 0.66 change with a high degree of correlation. Milk from cows with metritis showed 2 times higher total bacterial contamination than milk from clinically healthy animals. Milk from sick cows has a reduced number of lactic acid organisms after the first day of storage. At the same time, acid formation occurred faster by 5.0–15.0% than that in control samples of milk prepared for production of lactic acid products. The acidity in milk fermented with Lactobacillus bulgarus was 12.0-13.3% higher than that in the control sourdough samples, and the cell viability of the symbiotic combination was an order of magnitude lower (2.5×106 versus 2.5×107) compared to the control samples of the lactic acid product.

scholarly journals POSSIBILITY OF PRODUCTION OF DAIRY PRODUCTS WITH STEVIA EXTRACT

2021 ◽  
Vol 58 (3) ◽  
pp. 88-92
Author(s):  
N.S. Auezeva ◽  
◽  
S.S. Ibraeva ◽  
Keyword(s):  
Lactic Acid ◽  
Dairy Products ◽  
Chemical Properties ◽  
Sweet Taste ◽  
Biologically Active ◽  
Raw Material ◽  
Acid Product ◽  
Animal Products ◽  
Unique Type ◽  
Physical And Chemical

The article presents the possibility of obtaining dairy products with stevia extract and the results of the study of organoleptic, physical and chemical properties of the finished product. Market relations require dairy producers to provide consumers with new dairy-based foods enriched with vegetable supplements. Mixed milk-based products, enriched with plant and animal products, allow you to prepare a new type of lunch with a new composition. As a natural sweetener, stevia extract gives a special sweet taste to yogurt products, as well as not only sweetens the product, but also makes it easier to absorb. This means that the stevia plant has not only tasty properties, but also easily digestible nutrients. Natural product made during the preparation of lactic acid products is a unique type of raw material with useful, highly digestible dietary properties. After all, natural milk contains a source of nutrients: immunoglobulins, hormones, growth factors, enzymes and other biologically active substances. Lactic acid product with stevia extract provides a sweet taste, a healthy type of food that does not lag behind in quality.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

scholarly journals Development of Kefir beverages: Standardization of process parameters

2016 ◽  
Vol 7 (2) ◽  
pp. 80
Author(s):  
Jaqueline Gilmara Barboza Januário ◽  
Tailana Marin de Lima ◽  
Daiane Aparecida Camargo Portella ◽  
Caroline Barboza Januário ◽  
Suellen Jensen Klososki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Factorial Design ◽  
Process Parameters ◽  
Titratable Acidity ◽  
Central Point ◽  
Sensory Characteristics ◽  
Acidic Ph ◽  
Fermentation Time ◽  
23 Factorial Design ◽  
Kefir Grains

This study aimed to characterize physico-chemically Kefir grains and standardize the process parameters of the beverages, in order to obtain an optimum product. Kefir grains consisted basically of water (85.61 ± 0.41%) and had an acidic pH (4.45) and low acidity (0.44 ± 0.09% lactic acid). To determine the process parameters, it was used a 23 factorial design with three replications at the central point, being evaluated the amount of grain (2-6%), amount of sugar (10-14%) and fermentation time (18-24 hours) at 25oC. The amount of sugar or grains had no influence on the pH and titratable acidity. A longer fermentation time (24 hours) resulted in products with pH and acidity within the recommended values, while fewer grains (2%) did not result in too firm beverages. The formulation with the best physicochemical and sensory characteristics had 2% grain, 10% sugar and 24 hours of fermentation, being described as creamy, slightly acidic and with intermediate sweetness.

scholarly journals The effect of rice types on chao properties during fermentation

2021 ◽  
pp. 83-90
Author(s):  
Meysi Azkiyah ◽  
Amran Laga ◽  
Meta Mahendradatta ◽  
Riku Shimomura
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Average Score ◽  
Test Results ◽  
Red Rice ◽  
Processing Technologies ◽  
Fermented Fish ◽  
White Rice ◽  
Side Dish

Chao is a typical Indonesian dish from Pangkep Regency that is relatively unknown to the general public. Chao is made from fermented fish, which is subsequently fermented with rice. Chao has the properties of pasta-like, light-brown color, unique flavor, slightly acidic and salty taste. Pangkep communities typically use chao as a seasoning, condiment ingredient, or as a side dish. Due to the product's attractive features, which resemble stale food, make it less appealing to consumers. It necessitates innovation and processing technologies in order to improve the quality of Chao products. This research this study aimed to find out the effect of rice variations including white rice, red rice and black rice on the characteristics of Shrimp Chao during fermentation. The testing parameters in this study were total Lactic Acid Bacteria (LAB), total lactic acid, pH, and organoleptic. The highest LAB growth was found in the red rice that is 7.67 log cfu/g with the lowest pH value of 6.02 and the highest lactic acid content (1.8%). The best organoleptic test results own by white rice-based shrimp chao with preference average score of 3.85 and red rice 3.78 which imply “like” in organoleptic scale scoring.

scholarly journals Production of a cereal based product (Ogi): Influence of co-fermentation with powdered garlic and ginger on the microbiome

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 81-93
Author(s):  
A.F. Olaniran ◽  
S.H. Abiose ◽  
H.A. Adeniran ◽  
S.O. Gbadamosi ◽  
Y.M. Iranloye
Keyword(s):  
Lactic Acid ◽  
Candida Utilis ◽  
Titratable Acidity ◽  
Candida Krusei ◽  
Quality Protein Maize ◽  
Microbial Count ◽  
Food Effects ◽  
Weaning Food ◽  
Acid Fermentation ◽  
Total Titratable Acidity

Many African foods undergo lactic acid fermentation; alterations of these germane microorganisms during fermentation of ogi can affect its acceptability as a weaning food. Effects of garlic and ginger on microorganisms’ load during the production of fermented cereal (ogi) from quality protein maize were explored. Powdered garlic and ginger individually and mixed at ratio (2 and 4%) resulted in 7 treatments. The microbial loads were enumerated, isolates identified, pH and total titratable acidity were also determined. Ogi with 4% garlic-2% ginger had the lowest microbial count value (19.5×107cfu/ g). Ogi containing 4% garlic-2% ginger had the best effect on microbial loads. 4 Lactic acid bacteria were prominent while 6 yeast isolates were identified. Garlic inhibited the growth of Candida utilis, Candida mycoderma, Candida tropicalis and Candida krusei. Combination of ginger-garlic exerted better synergistic effect and addition of garlic and ginger did not affect important microorganisms involved in the fermentation of ogi. Keywords: Ogi, quality protein maize, sorghum, powdered garlic-ginger, co-fermentation, microbiome

Microbial Safety and Quality Evaluation of UV-Treated, Cold-Pressed Colored and Turbid Juices and Beverages

2018 ◽  
Vol 81 (9) ◽  
pp. 1549-1556 ◽  
Author(s):  
JESSIE USAGA ◽  
RANDY W. WOROBO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Uv Light ◽  
Processing Unit ◽  
Fruit And Vegetable ◽  
Processing Technologies ◽  
Constant Flow Rate ◽  
Log Reduction ◽  
Nonthermal Processing ◽  
Cold Pressed

ABSTRACT The growing demand for fruit and vegetable juice blends, with improved nutritional and sensory attributes, has prompted the industrial adoption of nonthermal processing technologies, including UV light. Limited studies have explored conditions to overcome the well-known limitations of UV when treating liquid foods with a high content of particles that absorb or scatter UV light. This study addressed the effectiveness of the application of UV light, using a commercial processing unit, to inactivate pathogenic Escherichia coli O157:H7, Salmonella enterica (hereafter Salmonella), and Listeria monocytogenes, as well as spoilage microorganisms, in colored and turbid juices and beverages. The inactivation of cocktails of five strains (or serotypes) of E. coli O157:H7, Salmonella, and L. monocytogenes isolated from fruit- and vegetable-derived products linked to outbreaks was determined in seven colored and turbid cold-pressed juices and beverages. Juices and beverages were UV treated at a constant flow rate of 150 L/h through multiple consecutive passes. The inactivation of aerobic mesophilic bacteria, molds and yeasts, and lactic acid bacteria was also assessed at the cumulative dose that guaranteed a 5-log reduction of the most UV-tolerant pathogen for each product. A 5-log reduction of the three pathogens was achieved in all juices and beverages at a maximum cumulative UV dose of 12.0 ± 0.6 mJ/cm2. The dose required to ensure the targeted reduction varied depending on the tested product and the inoculated pathogen. The reduction of aerobic mesophiles, molds and yeasts, and lactic acid bacteria varied from 0.5 to 3.6, from 0.2 to 2.0, and from 0.5 to 3.6 log CFU/mL, respectively. Thus, the proposed treatment represents a suitable processing alternative to ensure the safety and extend the shelf life of colored and turbid cold-pressed juices and beverages.

scholarly journals Relationship of Sanitation Parameters with Microbial Diversity and Load in Raw Meat from the Outlets of the Metropolitan City Biratnagar, Nepal

2019 ◽  
Vol 2019 ◽  
pp. 1-17
Author(s):  
Sanjay Mahato
Keyword(s):  
Bacterial Contamination ◽  
Fungal Contamination ◽  
Raw Meat ◽  
E Coli ◽  
Significant Difference ◽  
The Difference ◽  
Meat Samples ◽  
Relationship Of ◽  
Operating Methods ◽  
Microbiological Procedures

The main aim of this study is to assess the microbial load of raw meat from outlets of Biratnagar and its relationship with several sanitation parameters. Samples were taken from meat outlets, and required microbiological procedures were followed as per guidelines. Approximately 63.6% of microbes were present in meat with poor sanitation while 36.4% were present in meat with good sanitation. Fungal contamination in poorly kept mutton was one and half times greater than chicken/mutton of good sanitation. Fungi such asPenicillium(21.3%),Mucor(16.3%),Aspergillus(15%), andTrichosporon(13.8%) were most predominant. 73.8% of meat samples containedStaphylococcusspp., 61.3% containedE. coli,48.8% ofPseudomonasspp., and 37.5% samples containedSalmonellaspp. Outlets selling both types of meat showed no significant difference in microbial types. Mean of TVC of meat is 8.2 log CFU/g. Mean TVC of mutton (7.6 log CFU/g) is lower than mean TVC of chicken/meat (8.5 log CFU/g) and differed significantly. Tiled outlets showed comparatively lower bacterial contamination than cemented outlets which was statistically significant (t = −3.16,p=0.002). With the difference among microbial type and few sanitation parameters being statistically significant, it can be suggested that outlets should be tiled (p=0.002), showcased (p=0.001), and the meat-handling employee must wear washed apron (p=0.013). Proper cleaning of water supply and use area (p≤0.001) and drainage (p=0.048) maintain a good meat sanitation (p≤0.001) which reduces microbial contamination significantly. To diminish microbiological load on meat sold in the Biratnagar city, standard operating methods should be practiced.

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