Urease activity in soy beans and their processing products as an indicator of the quality of heat treatment

Abstract. Goal: on the basis of the veterinary and laboratory diagnostics department with a testing laboratory, surveillance studies of fodder of vegetable origin from different manufacturers were carried out for the following indicators: urease activity, mass content of soluble protein. An experiment on the activity of urease in full-fat soybean feed was also performed. To assess the quality of heat treatment of soybeans and products of its processing, to analyze the stability of the parameter of urease in fodder soybeans. Methods. These studies were performed in accordance with GOST 13979.9-69; GOST 13979.3-68. Results. As a result of statistical processing, it was revealed that over the past five years, urease activity was above the maximum permissible value in 33 % of feed samples. In some samples of soybeans, this indicator was exceeded by 2.6 times, in the experimental sample of soybeans – by 5.8 times. It was also experimentally confirmed that this indicator is a stable parameter. Additionally, studies of the cumulative mass content of soluble proteins were conducted in these samples. It was found that in 13 % of soybean samples and its processed products, the result of soluble protein was in the range of 68.20–74.50 %, which indicates excessive heat treatment of this raw material. Based on the results of the research conducted, it was found that this feedstock did not always meet the stated requirements. In this regard, the conduct of these studies is necessary for further control of the technological process. Scientific novelty. Currently, the issue of the quality of fodder of vegetable origin and soybean-processed products remains relevant. Full-fat soybean, soybean extracted meal, soybean expeller meal are increasingly used for the preparation of animal feed for farm animals and poultry. In this regard, it became necessary to control the quality and safety of this feedstock.

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Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing

10.20944/preprints202107.0271.v1 ◽

2021 ◽

Author(s):

Sylvia Fasse ◽

Jarmo Alarinta ◽

Björn Frahm ◽

Gun Wirtanen

Keyword(s):

Heat Treatment ◽

Large Scale ◽

Bovine Colostrum ◽

Raw Material ◽

Human Consumption ◽

Microbial Quality ◽

Scale Production ◽

Human Pathogens ◽

Spoilage Bacteria

The purpose of bovine colostrum, being the milk secreted by a cow after giving birth, is to transfer passive immunity to the calf. The calves have an insufficient immune system as they lack immunoglobulins (Igs). Subsequently, the supply of good quality bovine colostrum is obligatory. The quality of colostrum is classified by low bacterial counts and adequate Ig concentrations. Bacterial contamination can contain a variety of human pathogens or high counts of spoilage bacteria, which becomes more challenging with emerging use of bovine colostrum as food and food supplements. There is also a growing risk for the spread of zoonotic diseases originating from bovines. For this reason, processing based on heat treatment or other feasible techniques are required. This review provides an overview of literature on the microbial quality of bovine colostrum and processing methods to improve its microbial quality and keep its nutritional values as food. The highlights of this review are: high quality colostrum is a valuable raw material in food products and supplements, the microbial safety of bovine colostrum is increased using appropriate processing, suitable effective heat-treatment, which does not destroy the high nutrition value of colostrum, the heat treatment processes are cost-effective compared to other methods, and heat treatment can be performed in both small- and large-scale production

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Study of the nutritional value, chemical and biological safety of feeds obtained from agricultural and industrial waste

Butlerov Communications ◽

10.37952/roi-jbc-01/20-64-12-34 ◽

2020 ◽

Vol 64 (12) ◽

pp. 34-39

Author(s):

Oksana V. Shlyamina ◽

◽

Albina A. Samatova ◽

Yulia G. Ataeva ◽

Zilya D. Murtazina ◽

...

Keyword(s):

Industrial Waste ◽

Mass Fraction ◽

Animal Feed ◽

Animal Husbandry ◽

Raw Material ◽

Farm Animals ◽

Federal State ◽

Protein Mass ◽

Beet Molasses ◽

Feed Value

Waste from agricultural and industrial production is one of the factors of environmental pollution. Together with this, they are a valuable raw material and can be used, for example, for the manufacture of additional animal feed. The article provides information on the rational use of valuable agricultural and industrial waste as additives in the rations of feeding farm animals and poultry. The health of farm animals and poultry, their productivity depends on the quality and balance of feed. An unbalanced diet leads to metabolic disorders. The data on the chemical composition of molasses, cake and meal, which are used in animal husbandry and poultry farming, as an additional feed with a high protein content, are given. Molasses, which is a by-product of sugar beet production, contains easily digestible carbohydrates, and its use in animal husbandry as an additional feed solves the problem of sugar deficiency. The Testing Center (IC) of the Federal State Budgetary Scientific Institution "FSBSI «FCTRBS-RRVI" conducted research on sunflower cake, rapeseed and sunflower meal in terms of feed value (mass fraction of moisture, mass fraction of crude protein, mass fraction of crude fiber, mass fraction of crude fat). The results of the study of beet molasses samples are presented in terms of quality indicators: mass fraction of dry substances, mass fraction of sugar (by direct polarization), and mass fraction of reducing sugars. The studies carried out indicate that 95% of cake, meal and beet molasses obtained from agricultural and industrial waste, in terms of feed value, meet the requirements of the current regulatory documentation.

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Mitigation of environment impact of mycotoxins produced by Fusarium species

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/50/2582 ◽

2012 ◽

pp. 159-164

Author(s):

Györgyi Bíró ◽

János Tamás ◽

János Borbély ◽

Lili Mézes ◽

...

Keyword(s):

Animal Feed ◽

Fusarium Species ◽

Optimal Solution ◽

Nutrient Content ◽

Raw Material ◽

Environment Impact ◽

Cereal Products ◽

Worldwide Production ◽

Fusarium Fungi

The Fusarium fungi hazards the grain quality of cereals, therefore significantly affects their utilization as animal feed or consumable product. The Fusarium can decrease the quality of wheat in different ways: decreases the germination capability, causes visible discoloration, mould may appear, reduces the dry material and nutrient content of the grain, causes mycotoxin infection – as a result given by its by-product. Micotoxins produced by Fusarium genus, as the trichotecenes (T-2, HT-2, deoxynivalenol, nivalenol, diacetoxyscirpenol, Fusarenone-X) and the zearalenone (F-2) are the most common in Hungary. Occurrence of fumonisins first discovered in 1988 are must be identified carefully. About 20–30% of the overall worldwide production of cereals is infected with Fusarium and its toxins, which situation is similar in Hungary. This infection causes serious yield-losses in cereal production. In the case of cereal products, which non-utilizable as forage seems, an optimal solution is utilizing as biogas raw material, but it is also important to examine the effect of the infected cereal on the anaerobe digestion process.

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Evaluation of fattening and slaughter performance and determination of meat quality in Złotnicka Spotted pigs and their crosses with the Duroc breed

Czech Journal of Animal Science ◽

10.17221/5561-cjas ◽

2012 ◽

Vol 57 (No. 3) ◽

pp. 95-107 ◽

Cited By ~ 14

Author(s):

K. Szulc ◽

E. Skrzypczak ◽

J.T. Buczyński ◽

D. Stanisławski ◽

A. Jankowska-Mąkosa ◽

...

Keyword(s):

Meat Quality ◽

Muscle Thickness ◽

Raw Material ◽

Backfat Thickness ◽

Meat Production ◽

Genetic Groups ◽

Slaughter Performance ◽

Colour Parameters ◽

Processed Products

The study aimed at an evaluation of fattening and slaughter performance as well as meat quality of the native Złotnicka Spotted (ZS) pigs and its crosses with Duroc pigs. The experimental material comprised 60 fatteners, divided into three genetic groups of 20 animals (100% ZS, 75% ZS and 50% ZS). The specific character of conservative breeding results in low values of fattening and slaughter performance traits observed in ZS breed. Among the analysed groups, animals with 100% share of ZS genes in their genotype were characterised by low daily weight gains (0.59 kg), considerable backfat thickness (34.96 mm), slight muscle thickness (48.05 mm), and low leanness (41.83%). These parameters were higher in both groups of crosses. Differences between the 100% ZS group and the 50% ZS group were significant for backfat thickness and highly significant for leanness. Acidity and colour parameters analysis showed that meat from all the genetic groups analysed was characterised by a good quality. The highest pH<sub>45 </sub>values were in the 75% ZS group, and meat from this group had the darkest colour (L* = 49.73) and the highest red colour share (a* = 5.11). Statistical analyses showed that ZS breed retained its original traits through the years of breeding. It was confirmed that meat of Złotnicka Spotted breed is characterised by excellent quality. The results indicate that ZS and Duroc breeds crossing improves fattening and slaughter performance, while maintaining good meat quality in their crosses. Results of this study may also be used by breeders. They indicate that crosses of both the breeds kept in extensive breeding may be successfully used in high quality meat production. Pork from such animals may be a raw material for market niche production, such as regional products. The use of meat from crosses in meat processing may improve both quality of the processed products and efficiency of production based on the native Złotnicka Spotted breed.  

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COMPREHENSIVE ASSESSMENT OF QUALITY OF MILK AS A RAW MATERIAL OF FARM ANIMALS

Bulletin of the South Ural State University Series Food and Biotechnology ◽

10.14529/food170409 ◽

2017 ◽

Vol 5 (4) ◽

pp. 66-72

Author(s):

Olga N. Krasulya ◽

◽

Ksenia A. Kanina ◽

Darya A. Kolpakova ◽

◽

...

Keyword(s):

Comprehensive Assessment ◽

Raw Material ◽

Farm Animals ◽

Quality Of Milk

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Bovine Colostrum for Human Consumption—Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing

Dairy ◽

10.3390/dairy2040044 ◽

2021 ◽

Vol 2 (4) ◽

pp. 556-575

Author(s):

Sylvia Fasse ◽

Jarmo Alarinta ◽

Björn Frahm ◽

Gun Wirtanen

Keyword(s):

Heat Treatment ◽

Large Scale ◽

Bovine Colostrum ◽

Raw Material ◽

Human Consumption ◽

Microbial Quality ◽

Scale Production ◽

Human Pathogens ◽

Spoilage Bacteria

The main purpose of bovine colostrum, being the milk secreted by a cow after giving birth, is to transfer passive immunity to the calf. The calves have an immature immune system as they lack immunoglobulins (Igs). Subsequently, the supply of good quality bovine colostrum is required. The quality of colostrum is classified by low bacterial counts and adequate Ig concentrations. Bacterial contamination can contain a variety of human pathogens or high counts of spoilage bacteria, which has become more challenging with the emerging use of bovine colostrum as food and food supplements. There is also a growing risk for the spread of zoonotic diseases originating from bovines. For this reason, processing based on heat treatment or other feasible techniques is required. This review provides an overview of literature on the microbial quality of bovine colostrum and processing methods to improve its microbial quality and keep its nutritional values as food. The highlights of this review are as follows: high quality colostrum is a valuable raw material in food products and supplements; the microbial safety of bovine colostrum is increased using an appropriate processing-suitable effective heat treatment which does not destroy the high nutrition value of colostrum; the heat treatment processes are cost-effective compared to other methods; and heat treatment can be performed in both small- and large-scale production.

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Microbiological Quality of Filled Pasta in Relation to the Nature of Heat Treatment

Journal of Food Protection ◽

10.4315/0362-028x-61.8.994 ◽

1998 ◽

Vol 61 (8) ◽

pp. 994-999 ◽

Cited By ~ 10

Author(s):

CLEMENCIA CHAVES LOPEZ ◽

LUCIA VANNINI ◽

ROS ALBA LANCIOTTI ◽

M. ELISABETTA GUERZONI

Keyword(s):

Heat Treatment ◽

Shelf Life ◽

Microbiological Quality ◽

Lethal Effect ◽

Process Time ◽

Actual Process ◽

Wide Variability ◽

Challenge Tests ◽

Processed Products

The microbial population present in 49 samples of Italian industrially processed filled pasta was characterized and its changes during refrigerated storage were evaluated. The most frequently isolated species belonged to the genus Bacillus. No pathogenic organisms were isolated from the processed industrial pasta. As a consequence of the diversity of composition and thermal treatment a wide variability was observed (from less than 3 days to more than 1 month) in the shelf life at 4°C of the industrial “fresh filled pasta.” However, the results obtained suggested that the shelf life of the processed products depended not only on the number of surviving cells but also on the textural or microstructural changes induced by the heat treatment. Challenge tests using Staphylococcus aureus showed that even pasteurization values (P7010, expressed as an equivalent process time, in minutes, necessary to obtain at 70°C the same lethal effect as during the actual process) not exceeding 2 were able to remarkably reduce the cell load of this organism. Subsequent growth of the surviving S. aureus cells occurred only at temperatures >7°C, particularly when the water activity (aw) values were higher than 0.97.

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PROBATION OF THE IMPROVED UNINTERRUPTED PASTEURIZATION SET “TUBE IN TUBE”

EUREKA Life Sciences ◽

10.21303/2504-5695.2020.001370 ◽

2020 ◽

Vol 4 ◽

pp. 20-26

Author(s):

Andrii Zahorulko ◽

Aleksey Zagorulko ◽

Maryna Yancheva ◽

Olena Dromenko ◽

Mariana Sashnova

Keyword(s):

Heat Flow ◽

Raw Materials ◽

Temperature Drop ◽

Flow Distribution ◽

Flow Speed ◽

Working Environment ◽

Raw Material ◽

Cow Milk ◽

Experimental Sample

There have been conducted probation studies of an improved uninterrupted pasteurization set “tube in tube” that allowed to provide modern market needs of consumers in getting high-quality food products that must undergo pasteurization stages at technological production. Heat delivery by FFREHRT is used in the set for providing heat flow distribution evenness. There has been established the optimal working space of processed raw materials by studying a temperature drop in the middle of the raw material flow and at the apparatus surface. At the width of the linear ring size of the working environment as 9.5 mm and the flow speed as 0.4 m/s there is provided the least temperature drop value as 0.7 °С. At decreasing the air gap width, the temperature drop value increases and at 5.5 mm is equal to 2 °С that favors the effectiveness decrease of the pasteurization process. According to results of comparative indices of the main composition and obtained quality of pasteurized cow milk, just the experimental sample, obtained at the probation of the offered apparatus is advantageous, comparing with a traditional. It is explained by the decrease of milk temperature processing at the expanse of double pasteurization by FFREHRT, comparing with the traditional pasteurization method. The conducted studies prove the effectiveness of constructive-technological solutions for realization of pasteurization in the set “tube in tube”: the use of two-side heating by FFREHRT that due to its technical parameters is able to take any geometric form of the working chamber and at that provides the necessary evenness of heat flow distribution. We must also note the improvement of exploitation parameters of the offered set, namely facilitation of the automatic control of temperature regulation and the absence of the steam coat and correspondent armature as in the traditional apparatus that decreases metal consumption essentially. The obtained results are urgent for using the presented invention for pasteurization of different food raw materials (milk, juice, low-alcohol beverages and so on). The use of the improved pasteurizer allows to decrease resource consumption and to improve the quality of obtained products

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Quantification of Maillard reaction products in animal feed

European Food Research and Technology ◽

10.1007/s00217-019-03406-w ◽

2019 ◽

Vol 246 (1) ◽

pp. 253-256

Author(s):

Thomas Hofmann ◽

Anne Christin Engling ◽

Siriwan Martens ◽

Olaf Steinhöfel ◽

Thomas Henle

Keyword(s):

Heat Treatment ◽

Maillard Reaction ◽

Nutritional Quality ◽

Animal Feed ◽

Maillard Reaction Products ◽

Reaction Products ◽

Carboxymethyl Lysine ◽

Technological Processing ◽

The Impact

AbstractIndividual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-ε-(carboxymethyl)lysine (CML), pyrraline and the arginine derivative MG-H1 (methylglyoxal-derived hydroimidazolone 1) were quantified in 78 samples of animal feed, belonging to 17 different feed types. The concentrations of the MRPs were dependent on the heat treatment during processing. Within similar feed types, significant differences in concentrations could be observed. MRPs can be suitable indicators to evaluate the impact of technological processing on the nutritional quality of animal feed.

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ОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ

Food Science and Technology ◽

10.15673/fst.v13i4.1558 ◽

2019 ◽

Vol 13 (4) ◽

Author(s):

Е. Biletsky ◽

A. Zaparenko ◽

А. Savytska ◽

А. Grygorenko

Keyword(s):

Heat Treatment ◽

Water Activity ◽

Molecular Mobility ◽

Raw Materials ◽

Binding Capacity ◽

Meat Products ◽

Raw Material ◽

Water Binding ◽

Mass Losses

The outlook of the use of ostrich meat for special meat chopped products technologies is theoretically substantiated in the article. It is shown that the ostrich meat is characterized by higher content of protein and lower content of cholesterol in comparison with the other traditional types of meat raw materials. The results of the experimental researches of technological properties of ostrich meat are set out. The parameters of pH and water activity of the extracts of chopped meat as well as water-binding capacity, water molecular mobility state and penetration degree of chopped meat are investigated. The mass losses of meat chopped semi-finished products during heat treatment are investigated. The analysis of the organoleptical parameters of the quality of meat chopped products from beef and ostrich meat is carried out. It was established that ostrich meat differs by 6.4% higher indicator of active acidity, while the difference between the water activity of ostrich meat and beef is insignificant. According to the results of the research, it is established that owing to the higher content of proteins, the ostrich meat has a higher by 5.7% index of water-binding capacity and a higher by 10.8% degree of penetration. Based on the analysis of the results of the study of the state of water molecular mobility in the investigated types of raw materials, the presence of a greater amount of bound water in ostrich meat in comparison to beef is confirmed. The inverse-proportional relationship between the parameters of the yield value and the water-binding capacity of the investigated samples of meat raw material, as well as a strong correlation between them, is revealed. It was established that mass losses during the heat treatment of semi-finished chopped ostrich meat products are almost 20% lower than those made from the beef. The results of laboratory testing of the recipes of chopped beefsteaks from ostrich meat and beef in different proportions are given. According to the results of the evaluation of the quality of the chopped beefsteaks by the organoleptical indicators, the using of the ostrich meat in a combination with beef at a ratio of 1:1 for chopped beefsteaks production is proposed.

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