Influence of migration of fats on oxidative processes in glazed candies

2021 ◽  
pp. 87-90
Author(s):  
Николай Борисович Кондратьев ◽  
Максим Владимирович Осипов ◽  
Егор Валерьевич Казанцев ◽  
Наталья Александровна Петрова ◽  
Евгения Станиславовна Калинкина
Keyword(s):  
Induction Period ◽  
Storage Temperature ◽  
Raw Materials ◽  
Peroxide Number ◽  
Technological Parameters ◽  
Organoleptic Characteristics ◽  
Fat Fraction ◽  
Oxidative Processes ◽  
And Storage

Многокомпонентный и сложный состав глазированных конфет с корпусами пралине и типа пралине обуславливает протекание процессов миграции и окислительной порчи жиров, которые приводят к ухудшению органолептических показателей. Целью исследования являлось изучение влияния свойств орехового сырья и температуры хранения на скорость окислительных процессов. Увеличение массовой доли линолевой кислоты от 0,9 % до 6,2 % в результате миграции жиров корпуса в глазурь обусловило повышение скорости окислительных процессов, что подтверждено исследованиями показателей окислительной порчи. После двух месяцев хранения при 18 °С перекисное число жировой фракции корпусов конфет, изготовленных с использованием орехов, увеличилось от 0,4-0,5 ммоль акт. кисл./кг до 0,4-1,2 ммоль акт. кисл./кг. В жировой фракции конфет, изготовленных на основе арахиса, в процессе хранения при 18 °С перекисное число увеличилось до 0,9-1,6 ммоль акт. кисл./кг. При этом индукционный период жировой фракции корпусов таких конфет уменьшился от 23,5 ч до 13,6 ч, то есть в 1,7 раза. Повышение температуры до 27 °С привело к уменьшению индукционного периода до 8,4 ч, то есть в 2,8 раза. Для корпусов конфет, изготовленных на основе орехов, индукционный период после 2 мес хранения конфет при температуре 18 °С уменьшился в 1,2 раза. Использование орехового сырья позволяет увеличить сохранность глазированных конфет на 14-29 % по сравнению с конфетами, изготовленными на основе арахиса. Полученные результаты позволяют обосновать дополнительные требования к качеству сырья и технологическим параметрам для гарантирования заданного срока годности глазированных конфет. The multicomponent and complex composition of glazed sweets with praline and praline-type bodies causes migration and oxidative spoilage of fats, which lead to deterioration of organoleptic characteristics. The aim of the study was to study the effect of the properties of raw nut materials and storage temperature on the rate of oxidative processes. An increase in the mass fraction of linoleic acid from 0.9 % to 6.2 % as a result of the migration of body fats into the glaze led to an increase in the rate of oxidative processes, which was confirmed by studies of indicators of oxidative spoilage. After two months of storage at 18 °C, the peroxide number of the fat fraction of the bodies of sweets made with nuts increased from 0.4-0.5 mmol act. O2/kg up to 0.4-1.2 mmol act. O2/kg in the fat fraction of peanut-based sweets, during storage at 18 °C, the peroxide number increased to 0.9-1.6 mmol act. O2/kg At the same time, the induction period of the fat fraction of the bodies of such sweets decreased from 23.5 hours. up to 13.6 hours, i.e. 1.7 times. An increase in temperature to 27 °C led to a decrease in the induction period to 8.4 hours, i.e. 2.8 times. For candy bodies made on the basis of nuts, the induction period after 2 months of storage of sweets at a temperature of 18 °C decreased by 1.2 times. The use of raw nut materials allows to increase the safety of glazed sweets by 14-29 % compared to sweets made on the basis of peanuts. The results obtained make it possible to substantiate additional requirements for the quality of raw materials and technological parameters to guarantee the specified shelf life of glazed sweets.

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.

PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
А.Л. Майтаков ◽  
Л.Н. Берязева ◽  
Н.Т. Ветрова ◽  
К.Б. Плотников
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Storage Period ◽  
Technical Documentation ◽  
Plant Raw Materials ◽  
Temperature Conditions ◽  
Aronia Melanocarpa ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

scholarly journals Review on Standardization of Ayurvedic Medicine

2021 ◽  
pp. 194-199
Author(s):  
Janmejay Pant ◽  
. Ripudhaman
Keyword(s):  
Quality Control ◽  
Raw Materials ◽  
Dosage Forms ◽  
Classical Literature ◽  
Scientific Methods ◽  
Ayurvedic Drugs ◽  
Drug Manufacturing ◽  
And Storage ◽  
Current Guidelines

Standardization in Ayurvedic formulations ensures the establishment of standards for the quality and purity of raw materials, quality control during the drug manufacturing process, production of a good quality finished product, storage and distribution to maintain the quality of the final product. It is an essential tool for establishing quality control methods for Ayurvedic drugs. In Ayurveda, standardization has been well defined and documented in the classical and contemporary texts. Still, these have been written with an individualistic intent and not for industrial or commercial purposes.  Careful contemplation of the classical literature of Ayurveda was done, the current guidelines of WHO on standardization of herbal drugs, latest researches on the same via the internet were explored and examined in the purview of the newest standardization procedures.  In this article, an attempt has been made to bring to light the classical references related to standardization, the milestones in this on-going pursuit have been exhibited, with the use of the latest scientific methods being incorporated for a standardized Ayurvedic drug. It can be concluded from the review that standardization in Ayurveda is an on-going process where one needs to be strictly vigilant about the new scientific methods to study the fine chemical procedures and the intermediate compounds formed, but at the same time be aware of the classical. Ayurvedic methods concepts of the procedure. Asava-arista's medicinal characteristics of Ayurvedic classical dosage forms, liquid dosage forms based on self-generated alcohol with faster absorption, long shelf life, and increased market conformity have led to a continuous rise in demand. New fermentation methods and packaging innovations tend to have been embraced by many Ayurvedic processing units. The importance of standardization of such goods is underlined by these advances in manufacturing, distribution and storage. Therefore, it is of concern to examine the latest manufacturing situation and the standardization of the dosage type regarding the procedure and the consistency and effectiveness of the finished product. In addition to the effort to include criteria of consistency and standardization, the study consists of an overview and deliberates on the importance of improvements made to the conventional preparation processes, ingredients and material used in the process and the potential impact on its efficacy.

scholarly journals Evaluation of microbiological risks in cream as a raw material for buttermaking

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 259-268
Author(s):  
G. M. Sviridenko ◽  
M. B. Zakharova ◽  
N. V. Ivanova
Keyword(s):  
Storage Capacity ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Bacterial Number ◽  
Research Results ◽  
Anaerobic Microorganisms ◽  
Organoleptic Characteristics ◽  
And Storage

The article presents the research results of studying the influence of various groups of microorganisms — coliform bacteria, lactic acid microorganisms, yeast, and spore bacteria — on the quality and storage capacity of cream used as a raw material for buttermaking. The objects of study were the following: cream as a raw material before and after pasteurization, as well as pasteurized cream seeded with testing cultures of various types of spoilage microorganisms. The samples were stored at temperature conditions of 30 ± 1 °C, 10 ± 1 °C, and 4 ± 2 °C. To evaluate the quality and storage capacity of cream used as a raw material, its microbiological and physicochemical indicators were determined by standardized methods: bacterial number, titratable acidity, indicators of oxidative spoilage of the fat phase. Organoleptic characteristics were evaluated in terms of taste, consistency and appearance. Research results have shown that the greatest microbiological risks during storage of cream used as a raw material are associated with lactococci, coliform bacteria and yeast. Microbiological risks caused by seeding of cream with thermophilic streptococcus, spore bacteria of the genus Bacillus and spore anaerobic microorganisms of the genus Clostridium are less significant, which is associated with the lack of development and metabolism of these groups of microorganisms at storage temperatures of 10 ± 1 °C and 4 ± 2 °C. At the same time, the reason for the rejection of cream contaminated with these testing cultures, at a storage temperature of 4 ± 2 °C, is primarily a decrease in organoleptic indicators, and at a temperature of 10 ± 1 °C — an excess in bacterial number.

Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Huynh Nguyen Duy Bao ◽  
Sigurjón Arason ◽  
Kristín Anna Þórarinsdóttir
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Salvelinus Alpinus ◽  
Arctic Charr ◽  
Negative Effects ◽  
Dry Ice ◽  
Fish Flesh ◽  
Microbial Analysis ◽  
And Storage

The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.

Enrichment — the way to create a new generation of food products

2020 ◽  
pp. 36-40
Author(s):  
O.V. Sycheva ◽  
V.G. Kayshev
Keyword(s):  
Raw Materials ◽  
Caloric Intake ◽  
Food Products ◽  
Short Supply ◽  
Mass Consumption ◽  
Organoleptic Characteristics ◽  
Physiological Properties ◽  
Physico Chemical ◽  
New Generation ◽  
And Storage

The main dysnutrition of the Russian population is the excess of caloric intake over an indicator of the energy consumption level. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin allows creating active complexes that qualitatively alter the physiological properties of the product and can affect many product characteristics and processes such as physico-chemical, structural, mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, and storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Therefore, when developing recipes and technologies for new-generation products, it is crucial that the enrichment of the product with important and necessary elements should not deteriorate the organoleptic characteristics. At the same time, it is essential to ensure the safety of products without compromising consumer properties. The diet should contain all the nutrients necessary for a person in sufficient quantities and balanced with each other in the most favorable proportions

Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice

LWT ◽  
2020 ◽  
Vol 121 ◽  
pp. 108926 ◽  
Author(s):  
Supaporn Klaykruayat ◽  
Busarakorn Mahayothee ◽  
Pramote Khuwijitjaru ◽  
Marcus Nagle ◽  
Joachim Müller
Keyword(s):  
Storage Temperature ◽  
Packaging Materials ◽  
Parboiled Rice ◽  
And Storage

EFFECT OF PROCESSING AND STORAGE ON THE QUALITY OF GELOSE FROM IRISH MOSS (CHONDRUS CRISPUS)

1948 ◽  
Vol 26f (3) ◽  
pp. 160-167
Author(s):  
D. MacDougall
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
East Coast ◽  
Storage Temperature ◽  
Chondrus Crispus ◽  
Irish Moss ◽  
Optimum Ph ◽  
Processing And Storage ◽  
And Storage

Irish moss (Chondrus crispus) from Canada's east coast was used to study possible improvements in the production and storage of gelose. The optimum pH for the extraction of gelose from Irish moss was between 6 and 7. Fine leaf particles, which prevent rapid filtration, were readily removed by supercentrifuging. Comparison of drum drying and drying from the frozen state showed that the former caused a marked lowering of viscosity but had little effect on suspending power or jelly strength. The logarithm of the viscosity determined by means of a MacMichael viscosimeter was related directly to the concentration; therefore, viscosity measurements can be corrected for the moisture content of the samples. The effect of storage temperature on deterioration was greater than the effect of relative humidity. Samples stored at 0° and 40° F. for 12 weeks showed no significant changes in viscosity or suspending power, whereas those stored at 80° and 120° F. deteriorated very rapidly. Material was vacuum ice-dried to 2% moisture without damage but the quality decreased when the extracts were stored at high temperatures.

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