https://card-file.onaft.edu.ua/handle/123456789/16700 Fri, 04 Mar 2022 05:15:40 GMT 2022-03-04T05:15:40Z https://card-file.onaft.edu.ua/handle/123456789/16709 Title: ОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ Authors: Е. Biletsky, A. Zaparenko, А. Savytska, А. Grygorenko Abstract: 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. Tue, 01 Jan 2019 00:00:00 GMT https://card-file.onaft.edu.ua/handle/123456789/16709 2019-01-01T00:00:00Z https://card-file.onaft.edu.ua/handle/123456789/16712 Title: SPECIFIC FEATURES OF FERMENTATION OF THE MUST FROM WHITE GRAPE VARIETIES IN THE CONDITIONS OF THE ODESSA REGION Authors: O. Kananykhina, O. Tkachenko, T. Suhachenko, O. Titlova Abstract: One of the most important problems of the modern wine technology is the production of high quality and competitive products. It is commonly known that the quality of a wine largely depends on the yeast race. The main requirement for yeast is completeness of fermentation, which depends on the amount  of yeast involved, aeration, initial content of various substances in the must, temperature, pH of the environment. Using  imported  materials in the specific conditions of national winemaking requires laboratory and industrial research to rationalize the use of local and foreign pure yeast cultures and to accelerate the process of grape must fermentation. So, this study considers how  the  yeast  origin and additional nutrition effect on grape must fermentation and influence the physicochemical and organoleptic characteristics of wine materials obtained from the white grape varieties  Aromatny and Zagrei of the generative breeding by the National Scientific Centre Tairov Viticulture and Winemaking Institute. Besides, it has been concluded whether using additional nutrition  is  practical.  It has been established that the fermentation process was complete in both the control and the experimental samples. There were no facts of underfermentation. When supplementary nitrogenous nutrition was used, the fermentation activity of yeast increased and the fermentation process ended faster. The dynamics of the  total  number of cells of the Aromatic and Zagrei varieties was the same during the years 2015–2017 and did not depend on the fermentation scheme. It has been found that the fermentation process does not depend on supplementary nutrition, but the yeast race effects on the physicochemical parameters, namely on the volatile acids content. The results obtained have shown the effect of a yeast race and supplementary nutrition on the organoleptic characteristics of these varieties. In Southern Ukraine, to control the quality characteristics of wine materials, using active dry yeast Saccharomyces cerevisiae with a two-stage nutrition complex has a positive effect on the physicochemical parameters of the corresponding grape variety and allows revealing its varietal characteristics. Wed, 01 Jan 2020 00:00:00 GMT https://card-file.onaft.edu.ua/handle/123456789/16712 2020-01-01T00:00:00Z https://card-file.onaft.edu.ua/handle/123456789/16714 Title: RESEARCH OF NUTRITIONAL AND BIOLOGICAL VALUE OF THE SEMI SMOKED MEATCONTAINING SAUSAGE Authors: N. Bozhko, V. Tischenko, V. Pasichnyi, O. Moroz Abstract: This study considers the expediency of combined duck meat of regional origin containing other types of raw materials with high protein value in meatcontaining sausages. The model for the studying of feasibility of combining duck meat of regional origin with other types of raw materials was a recipe for smoked sausage containing duck meat and pork, which also including pork fat and spices. The developed formulations contained meat of Peking duck, pork hearts, pork fat, soybean isolates, dry demineralized whey, chicken skin, and soluble dietary fiber. In the model samples of smoked sausage qualitative characteristics, indicators of microbiological safety, nutritional and biological value have been studied according to standard methods.
 The analysis of the results of the organoleptic evaluation confirms that the combination of Peking duck meat with raw materials of different origins containing protein enhances the appearance of the products, the taste and smell, the texture and the color. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and optional anaerobic microorganisms in all the tested samples was within the normal limits. The study of the number of bacteria of E. coli group has not detected these microorganisms in any of the samples. It has been proved that the developed variants of meat-containing smoked sausages contained high protein according to the analysis of the nutritional value of the products, low fat concentration and low-calorie foods. It has been confirmed that the duck meat can be combined with protein ingredients of different origins to increase the protein content in the developed products by 29.98 - 31.69%, to reduce the mass fraction of fat by 31.18-35.64%.
 The high biological value for the content of essential amino acids and the biological efficiency for the content of fatty acids of the ω-6 and ω-3 families have been confirmed. It has been determined that when Peking duck meat is combined with non-meat types of protein-containing raw materials (pork hearts, soybean isolate, dry demineralized whey) as a part of meat-containing smoked sausage, it allows producing nutritious products with high quality indicators. Tue, 01 Jan 2019 00:00:00 GMT https://card-file.onaft.edu.ua/handle/123456789/16714 2019-01-01T00:00:00Z https://card-file.onaft.edu.ua/handle/123456789/16716 Title: FATTY ACID CONTAINMENT IN ORGANIC CHICKEN-BROILERS MEAT AND TRADITIONAL GROWING Authors: M. Kucheruk, S. Midyk, D. Zasekin, В. Ushkalov, О. Kepple Abstract: The article presents the results of the study on fatty acids content of broiler chickens purchased from retailers and broiler chickens grown in organic farming. In the study we compared the obtained results. There are also results of the influence of developed preventive drug postbiotic on the fatty acid composition of broiler chickens. The samples were compared in terms of their nutritional value and quality. Chicken that goes into the retail network is obtained from broiler chickens grown in a traditional (intensive) technological way. Organic poultry is extensive. For the experiment in organic farming, we formed the 2 groups (control and experiment). In the experimental group, broiler chickens received a prophylactic preparation - a postbiotic with organic feed, and no drugs were used in the control. In-depth studies of the mechanisms of its effect on the body of chickens and the quality of the products obtained were studied changes in the fatty acid composition of total lipids in skeletal muscle and the biochemical composition of the muscle tissue of chickens. There were no significant changes in the fatty acid content of the tested meat compared with the control group. The content of palmitoleic, linoleic and caprylic acids is slightly increased. The fat content of heavy broiler chickens is much higher than that of broiler chickens. The best fatty acid ratio of omega-3 and omega-6 is found in organic chicken meat. Retail chicken meat has a lower omega 6 content, significantly higher than palmitic acid omega 3. Organic chicken meat contains 3-5% less fat compared to retail chicken. In the meat of chickens grown using organic technology, the amount of saturated fatty acids increased significantly by 11.13%, there is a significant decrease in omega-6 fatty acids by 7.57% and an increase in the amount of omega-3 fatty acids by 0.8% compared to with chicken from the retail chain. Therefore, the value of organic chicken meat lies not only in the absence of residues of antibiotic substances, pesticides and herbicides, but also in its biological value and dietary properties. Tue, 01 Jan 2019 00:00:00 GMT https://card-file.onaft.edu.ua/handle/123456789/16716 2019-01-01T00:00:00Z