Technology for the production of frozen zeppelin

Подробно описана технология получения цеппелинов быстрозамороженных, состоящая из приемки и мойки картофеля, инспекции I и очистки (механической или паровой) картофеля, доочистки и инспекции II картофеля, промывки очищенного картофеля, измельчения клубней картофеля, подготовки натурального картофельного пюре, подготовки компонентов (сухих компонентов, лука, риса), подготовки массы для оболочки цеппелинов, подготовка начинки, формования и замораживания цеппелинов, упаковки и маркировки цеппелинов замороженных, а также транспортирования цеппелинов замороженных потребителю или на склад готовой продукции для хранения. Показано, что цеппелины с мясом свинины содержат белки (3,1 %), жиры (6,9 %), углеводы (14,8 %), органические кислоты (0,2 %), пищевые волокна (1,3 %), золу (1,04 %) и воду (70,4 %), витамины (А, В, В, В, В, В, В, В, Е, D, H, K, PP и др.), макроэлементы (К, Са, Mg, Na, S, P, Cl), микроэлементы, свободные аминокислоты (незаменимые и заменимые), свободные жирные кислоты (насыщенные, мононенасыщенные и полиненасыщенные) и другие вещества, калорийность 133,94 кКал. Технология получения цеппелинов замороженных перспективна для картофелеперерабатывающей отрасли России. The technology for obtaining quick-frozen zeppelin is described in detail, consisting of: acceptance and washing of potatoes, inspection I and cleaning (mechanical or steam) potatoes, additional cleaning and inspection of II potatoes, washing peeled potatoes, grinding potato tubers, preparing natural mashed potatoes, preparing components (dry components, onion, rice), preparation of mass for the shell of zeppelin, preparation of filling, molding and freezing of zeppelin, packaging and labeling of frozen zeppelin, as well as transportation of frozen zeppelin to the consumer or to a finished product warehouse for storage. It has been shown that zeppelins with pork meat contain proteins (3,1 %), fats (6,9 %), carbohydrates (14,8 %), organic acids (0,2 %), dietary fiber (1,3 %), ash (1,04 %) and water (70,4 %), vitamins (A, B, B, B, B, B, B, B, E, D, H, K, PP, etc.), macronutrients ( K, Ca, Mg, Na, S, P, Cl), trace elements, free amino acids (essential and nonessential), free fatty acids (saturated, monounsaturated and polyunsaturated) and other substances, caloric content - 133,94 kcal. The technology for obtaining frozen zeppelin is promising for the potato processing industry in Russia.

Combined Effect of Microencapsulated Horseradish Juice and High-Pressure Treatment on Pork Quality During Storage

High-pressure processing (HPP) is well suited to combine consumer demand for meat products with minimal heat treatment without compromising product safety. In turn, herbs have antioxidant and antimicrobial properties. The aim of this study was to evaluate the application of hurdle technology combining microencapsulated horseradish root and leaf juice with HPP (300 MPa; 15 min) for extending of the raw pork meat shelf life. Water activity (aw), pH, colour, hardness, and micro-biological parameters of meat were evaluated during 21-day storage. Total plate count (TPC) in HPP treated samples was significantly smaller (p < 0.05) compared to untreated samples during storage until the day 14. On day 21, the TPC in processed samples was still slightly lower, however, at this point significance was not established between samples. Water activity dynamics in the HPP-treated microencapsulated pork meat samples differed significantly from other samples. Hardness decreased during storage, but no significant differences were found between samples. The L* values and pH of the meat were not significantly influenced by the added microencapsulated juice, but by high pressure treatment. Treatment with microencapsulated horseradish juice had a positive effect on the TPC and aw of the meat sample.

Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat

Nine odorless laboratory-collected hydro-distilled aqueous extracts (basil, calendula, centrifuged oregano, corn silk, laurel, oregano, rosemary, spearmint, thyme) and one industrial steam-distilled oregano hydrolate acquired as by-products of essential oils purification were screened for their in vitro antimicrobial activity against three Salmonella Typhimurium strains (4/74, FS8, FS115) at 4 and 37 °C. Susceptibility to the extracts was mainly plant- and temperature-dependent, though strain dependent effects were also observed. Industrial oregano hydrolate eliminated strains immediately after inoculation, exhibiting the highest antimicrobial potential. Hydro-distilled extracts eliminated/reduced Salmonella levels during incubation at 4 °C. At 37 °C, oregano, centrifuged oregano, thyme, calendula and basil were bactericidal while spearmint, rosemary and corn silk bacteriostatic. A strain-dependent effect was observed for laurel. The individual or combined effect of marinades and edible coatings prepared of industrial hydrolate and hydro-distilled oregano extracts with or without oregano essential oil (OEO) was tested in pork meat at 4 °C inoculated with FS8 strain. Lower in situ activity was observed compared to in vitro assays. Marinades and edible coatings prepared of industrial oregano hydrolate + OEO were the most efficient in inhibiting pathogen. Marination in oregano extract and subsequent coating with either 50% oregano extract + OEO or water + OEO enhanced the performance of oregano extract. In conclusion, by-products of oregano essential oil purification may be promising alternative antimicrobials to pork meat stored under refrigeration when applied in the context of multiple hurdle approach.

Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat

Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity.

A Case of Trichinellosis in a 14-Year-Old Male Child at Hawassa University Comprehensive Specialized Hospital, Hawassa, Sidama, Ethiopia

Background. Trichinellosis develops after ingestion of Trichinella cysts in pork meat. It is one of the most important parasitic human pathogens in the world. It is, however, underreported in part because none of the clinical manifestations are pathognomonic. The primary mode of transmission is ingestion of raw meat. Among the symptoms are muscle pain, swelling, and myopathy. High-grade fever and other systemic symptoms are not unusual. The hallmarks are ophthalmic and musculoskeletal manifestations, particularly conjunctival haemorrhage with periorbital edema and subungual splinter haemorrhage. Although the majority of infections are mild and asymptomatic, severe infections can result in enteritis, periorbital edema, and myositis. Presentation of the Case. A 14-year-old male patient from Oromia Region, Arsi Zone, West Arsi Zone, Bishan Guracha area, which is almost completely encircled by mountains, presented with a complaint of worsening easy fatigability and asymmetric right thigh enlargement lasting one month. The pertinent physical examinations on presentation were puffy face and eyes, and there was a 4 cm by 5 cm mass on the right lateral thigh with no overlying skin colour change, on-tender, and no discharge. Eosinophilia of 14% was noticed on the complete blood count. The definitive diagnosis of trichinellosis was made by muscle biopsy. He was then managed with albendazole and prednisolone and improved. Conclusion. Patients with periorbital edema, myositis, or eosinophilia should be evaluated for trichinellosis. Individuals who have these symptoms and a history of eating pork meat should be suspected of having trichinellosis. Before eating raw pork meat, it is recommended that it be cooked properly.

Antibiotic Resistance: From Pig to Meat

Pork meat is in high demand worldwide and this is expected to increase. Pork is often raised in intensive conditions, which is conducive to the spread of infectious diseases. Vaccines, antibiotics, and other biosafety measures help mitigate the impact of infectious diseases. However, bacterial strains resistant to antibiotics are more and more frequently found in pig farms, animals, and the environment. It is now recognized that a holistic perspective is needed to sustainably fight antibiotic resistance, and that an integrated One Health approach is essential. With this in mind, this review tackles antibiotic resistance throughout the pork raising process, including their microbiome; many factors of their environment (agricultural workers, farms, rivers, etc.); and an overview of the impact of antibiotic resistance on pork meat, which is the end product available to consumers. Antibiotic resistance, while a natural process, is a public health concern. If we react, and act, collectively, it is expected to be, at least partially, reversible with judicious antibiotic usage and the development of innovative strategies and tools to foster animal health.