5 research outputs found
The use of inulin-collagen suspension for the replacement of pork back fat in production of cooked-emulsified sausages
Π£ ΠΎΠ²ΠΎΡ ΡΡΡΠ΄ΠΈΡΠΈ ΠΈΡΠΏΠΈΡΠΈΠ²Π°Π½Π° ΡΠ΅ ΠΌΠΎΠ³ΡΡΠ½ΠΎΡΡ ΡΠΏΠΎΡΡΠ΅Π±Π΅ ΡΡΡΠΏΠ΅Π½Π·ΠΈΡΠ΅ ΠΈΠ½ΡΠ»ΠΈΠ½Π° ΠΈ ΠΊΠΎΠ»Π°Π³Π΅Π½Π° ΠΊΠ°ΠΎ Π·Π°ΠΌΠ΅Π½Π° Π·Π° ΠΌΠ°ΡΠ½ΠΎ ΡΠΊΠΈΠ²ΠΎ Ρ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΠΈ ΡΠΈΠ½ΠΎ ΡΡΠΈΡΡΠ΅Π½ΠΈΡ
Π±Π°ΡΠ΅Π½ΠΈΡ
ΠΊΠΎΠ±Π°ΡΠΈΡΠ°. ΠΡΠΎΠΈΠ·Π²Π΅Π΄Π΅Π½ΠΎ ΡΠ΅ ΡΠ΅ΡΠΈΡΠΈ Π³ΡΡΠΏΠ΅ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π°, ΠΎΠ΄ ΠΊΠΎΡΠΈΡ
ΡΠ΅ ΠΏΡΠ²Π° Π±ΠΈΠ»Π° ΠΊΠΎΠ±Π°ΡΠΈΡΠ° ΡΠΎΠ±ΠΈΡΠ°ΡΠ΅Π½ΠΎΠ³ ΡΠ°ΡΡΠ°Π²Π° (ΠΊΠΎΠ½ΡΡΠΎΠ»Π½Π° Π³ΡΡΠΏΠ° ΡΠ° 25% ΠΌΠ°ΡΠ½ΠΎΠ³ ΡΠΊΠΈΠ²Π°), Π΄ΡΡΠ³Π° ΠΈ ΡΡΠ΅ΡΠ° (Π ΠΈ Π) Π³ΡΡΠΏΠ° ΡΡ ΠΈΠ·ΡΠ°ΡΠ΅Π½Π΅ ΡΠ° ΡΠΌΠ°ΡΠ΅Π½ΠΈΠΌ ΡΠ΄Π΅Π»ΠΎΠΌ ΠΌΠ°ΡΠ½ΠΎΠ³ ΡΠΊΠΈΠ²Π° (15% ΠΈ7,5%, ΠΏΠΎΡΠ΅Π΄ΠΈΠ½Π°ΡΠ½ΠΎ), Π΄ΠΎΠΊ ΡΠ΅ ΡΠ΅ΡΠ²ΡΡΠ° Π³ΡΡΠΏΠ° (Π¦) ΠΈΠ·ΡΠ°ΡΠ΅Π½Π° Π±Π΅Π· Π΄ΠΎΠ΄Π°ΡΠΊΠ° ΠΌΠ°ΡΠ½ΠΎΠ³ ΡΠΊΠΈΠ²Π°. ΠΠ°ΠΎ Π·Π°ΠΌΠ΅Π½Π° Π·Π° ΠΌΠ°ΡΠ½ΠΎ ΡΠΊΠΈΠ²ΠΎ Ρ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈΠΌΠ° Π, Π ΠΈ Π¦ ΡΠΏΠΎΡΡΠ΅Π±ΡΠ΅Π½ΠΈ ΡΡ 4% ΠΈΠ½ΡΠ»ΠΈΠ½Π° (ΠΊΠΎΠ΄ ΡΠ²ΠΈΡ
) ΠΈ 0,7%, 1,2% ΠΈ 1,65% ΠΊΠΎΠ»Π°Π³Π΅Π½Π° ΠΏΠΎΡΠ΅Π΄ΠΈΠ½Π°ΡΠ½ΠΎ, ΡΠ· ΠΏΡΠΎΠΏΠΎΡΡΠΈΠΎΠ½Π°Π»Π½ΠΎ ΠΏΠΎΠ²Π΅ΡΠ°ΡΠ΅ ΡΠ΄Π΅Π»Π° Π²ΠΎΠ΄Π΅ (Π»Π΅Π΄Π°) Ρ Π½Π°Π΄Π΅Π²Ρ. Π Π΅Π·ΡΠ»ΡΠ°ΡΠΈ ΠΈΡΡΡΠ°ΠΆΠΈΠ²Π°ΡΠ° ΡΡ ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΈ Π΄Π° ΡΠ΅ ΠΌΠΎΠ³ΡΡΠ° ΠΏΠΎΡΠΏΡΠ½Π° Π·Π°ΠΌΠ΅Π½Π° ΠΌΠ°ΡΠ½ΠΎΠ³ ΡΠΊΠΈΠ²Π° Π½Π°Π²Π΅Π΄Π΅Π½ΠΈΠΌ ΡΠ°ΡΡΠΎΡΡΠΈΠΌΠ°, ΡΠΈΠΌΠ΅ ΡΠ΅ Π΄ΠΎΠ±ΠΈΡΠ° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ (Π¦), ΠΊΠΎΡΠΈ ΡΠ°Π΄ΡΠΆΠΈ Ρ ΠΏΡΠΎΡΠ΅ΠΊΡ 0,85% ΠΌΠ°ΡΡΠΈ, ΠΈΠΌΠ° ΠΌΠ°ΡΠΈ ΡΠ΄Π΅ΠΎ Ρ
ΠΎΠ»Π΅ΡΡΠ΅ΡΠΎΠ»Π° (46,23 mg/100 g) ΠΈ Π²Π΅ΡΠΈ ΡΠ°Π΄ΡΠΆΠ°Ρ ΡΠ»ΠΎΠΆΠ΅Π½ΠΈΡ
ΡΠ³Π΅ΡΠ½ΠΈΡ
Ρ
ΠΈΠ΄ΡΠ°ΡΠ° β ΠΏΡΠ΅Π±ΠΈΠΎΡΠΈΠΊΠ° (7,46%) Π½Π΅Π³ΠΎ ΠΊΠΎΠ½ΡΡΠΎΠ»Π° (25,48%, 55,87 mg/100 g, 0,91%, ΠΏΠΎΡΠ΅Π΄ΠΈΠ½Π°ΡΠ½ΠΎ). Π£ ΠΎΠ΄Π½ΠΎΡΡ Π½Π°
ΠΊΠΎΠ½ΡΡΠΎΠ»Π½Ρ Π³ΡΡΠΏΡ, ΠΊΠΎΠ΄ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π° ΠΈΠ· Π³ΡΡΠΏΠ΅ Π¦ ΠΎΡΡΠ²Π°ΡΠ΅Π½Π° ΡΠ΅ ΡΠ΅Π΄ΡΠΊΡΠΈΡΠ° ΡΠ°Π΄ΡΠΆΠ°ΡΠ° ΠΌΠ°ΡΡΠΈ ΠΎΠ΄ 97%.
Π‘Π°Π΄ΡΠΆΠ°Ρ ΠΏΡΠΎΡΠ΅ΠΈΠ½Π° ΠΌΠ΅ΡΠ° ΡΠ΅ Π±ΠΈΠΎ ΡΡΠ΅Π΄Π½Π°ΡΠ΅Π½ ΠΊΠΎΠ΄ ΡΠ²ΠΈΡ
Π΅ΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»Π½ΠΈΡ
Π³ΡΡΠΏΠ° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π° ΠΈ
ΠΈΠ·Π½ΠΎΡΠΈΠΎ ΠΎΠ΄ 11,75% ΠΊΠΎΠ΄ ΠΊΠΎΠ½ΡΡΠΎΠ»Π½Π΅ Π³ΡΡΠΏΠ΅, Π΄ΠΎ 12,34% ΠΊΠΎΠ΄ Π³ΡΡΠΏΠ΅ Π. Π£Π΄Π΅ΠΎ ΠΊΠΎΠ»Π°Π³Π΅Π½Π° Ρ ΠΏΡΠΎΡΠ΅ΠΈΠ½ΠΈΠΌΠ°
ΠΌΠ΅ΡΠ° Π±ΠΈΠΎ ΡΠ΅ Π·Π½Π°ΡΠ°ΡΠ½ΠΎ Π²Π΅ΡΠΈ ΠΊΠΎΠ΄ ΠΌΠΎΠ΄ΠΈΡΠΈΠΊΠΎ Π²Π°Π½ΠΈΡ
ΠΊΠΎ Π± Π° ΡΠΈΡΠ° (ΠΎΠ΄ 6,24% ΠΊΠΎΠ΄ Π Π³ΡΡΠΏΠ΅ Π΄ΠΎ 10,26% ΠΊΠΎΠ΄
Π¦ Π³ΡΡΠΏΠ΅) Π½Π΅Π³ΠΎ ΠΊΠΎΠ΄ ΠΊΠΎΠ½ΡΡΠΎΠ»Π½Π΅ Π³ΡΡΠΏΠ΅ (3,68%) 3,68%), Π°Π»ΠΈ ΡΠ΅ ΠΊΠΎΠ΄ ΡΠ²ΠΈΡ
Π΅ΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»Π½ΠΈΡ
ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π° Π±ΠΈΠΎ
Ρ ΠΎΠΊΠ²ΠΈΡΡ Π΄ΠΎΠ·Π²ΠΎΡΠ΅Π½ΠΈΡ
Π³ΡΠ°Π½ΠΈΡΠ° Π΄Π΅ΡΠΈΠ½ ΠΈ ΡΠ°Π½ΠΈΡ
ΠΏΡΠΎΠΏΠΈΡΠΈΠΌΠ° ΠΠ½Π°ΡΠ°ΡΠ½ΠΎ Π²Π΅ΡΠΈ ΡΠ°Π΄ΡΠΆΠ°Ρ Π²ΠΎΠ΄Π΅ ΡΡΠ²ΡΡΠ΅Π½
ΡΠ΅ ΠΊΠΎΠ΄ ΡΠ²ΠΈΡ
ΠΌΠΎΠ΄ΠΈΡΠΈΠΊΠΎΠ²Π°Π½ΠΈΡ
ΠΊΠΎΠ± Π°ΡΠΈΡΠ° ( Π³ΡΡΠΏΠ° Π 64,89%, Π³ΡΡΠΏΠ° Π 71,53% ΠΈ Π³ΡΡΠΏΠ° Π¦ 77,34%) Π½Π΅Π³ΠΎ
ΠΊΠΎΠ΄ ΠΊΠΎΠ½ΡΡΠΎΠ»Π½Π΅ Π³ΡΡΠΏΠ΅ (60 69%), ΠΌΠ΅ΡΡΡΠΈΠΌ ΡΠΎ Π½ΠΈΡΠ΅ ΡΡΠΈΡΠ°Π»ΠΎ Π½Π° Π°ΠΊΡΠΈΠ²Π½ΠΎΡΡ Π²ΠΎΠ΄Π΅ Π½ΠΈ Π½Π° ΡΠ
Π²ΡΠ΅Π΄Π½ΠΎΡΡ, ΠΊΠΎΡΠΈ ΡΡ ΠΊΠΎΠ΄ ΡΠ²ΠΈΡ
Π³ΡΡΠΏΠ° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π° Π±ΠΈΠ»Π° ΡΡΠ΅Π΄Π½Π°ΡΠ΅Π½ΠΈ Π£ ΠΏΠΎΠ³Π»Π΅Π΄Ρ ΡΠ°Π΄ΡΠΆΠ°ΡΠ° ΠΌΠ°ΡΠ½ΠΈΡ
ΠΊΠΈΡΠ΅Π»ΠΈΠ½Π° Ρ Π»ΠΈΠΏΠΈΠ΄Π½ΠΎΠΌ Π΅ΠΊΡΡΡΠ°ΠΊ ΡΡ (ΡΠ΅Π»Π°ΡΠΈΠ²Π°Π½ ΡΠ°Π΄ΡΠΆΠ°Ρ ΠΌΠ°ΡΠ½ΠΈΡ
ΠΊΠΈΡΠ΅Π»ΠΈΠ½Π°), ΠΊΠΎΠ±Π°ΡΠΈΡΠ΅ ΠΈΠ· Π³ΡΡΠΏΠ΅ Π¦
ΠΈΠΌΠ°Π»Π΅ ΡΡ Π·Π½Π°ΡΠ°ΡΠ½ΠΎ Π½ΠΈΠΆΠΈ ΡΠ΅Π»Π°ΡΠΈΠ²Π½ΠΈ ΡΠ΄Π΅ΠΎ n 3 ΠΌΠ°ΡΠ½ΠΈΡ
ΠΊΠΈΡΠ΅Π»ΠΈΠ½Π° ΠΈ ΠΏΠΎΠ»ΠΈΠ½Π΅Π·Π°ΡΠΈΡΠ΅Π½ΠΈΡ
ΠΌΠ°ΡΠ½ΠΈΡ
ΠΊΠΈΡΠ΅Π»ΠΈΠ½Π°, Π·Π½Π°ΡΠ°ΡΠ½ΠΎ Π²Π΅ΡΠΈ ΡΠ΄Π΅ΠΎ ΠΌΠΎΠ½ΠΎΠ½Π΅Π·Π°ΡΠΈΡΠ΅Π½ΠΈΡ
ΠΊΠ°ΠΎ ΠΈ ΠΏΡΠΈΠ±Π»ΠΈΠΆΠ°Π½ ΡΠ΄Π΅ΠΎ Π·Π°ΡΠΈΡΠ΅Π½ΠΈΡ
ΠΌΠ°ΡΠ½ΠΈΡ
ΠΊΠΈΡΠ΅Π»ΠΈΠ½Π° ΠΈ n 6/ n 3 ΠΎΠ΄Π½ΠΎΡ Ρ ΠΏΠΎΡ Π΅ΡΠ΅ΡΡ ΡΠ° ΠΊΠΎΠ½ΡΡΠΎΠ»Π½ΠΈΠΌ ΠΊΠΎΠ±Π°ΡΠΈΡΠ°ΠΌΠ°, ΠΈ ΠΊΠΎΠ±Π°ΡΠΈΡΠ°ΠΌΠ° ΠΈΠ· Π³ΡΡΠΏΠ° Π ΠΈ
Π. ΠΠ΅ΡΡΡΠΈΠΌ, Ρ ΠΏΠΎΠ³Π»Π΅Π΄Ρ ΡΠ°Π΄ΡΠΆΠ°ΡΠ° ΠΌΠ°ΡΠ½ΠΈΡ
ΠΊΠΈΡΠ΅Π»ΠΈΠ½Π° Ρ ΡΠ΅Π»ΠΎΠΌ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Ρ (Π°ΠΏΡΠΎΠ»ΡΡΠ½ΠΈ ΡΠ°Π΄ΡΠΆΠ°Ρ
ΠΌΠ°ΡΠ½ΠΈΡ
ΠΊΠΈΡΠ΅Π»ΠΈΠ½Π°), ΠΊΠΎΠ½ΡΡΠΎΠ»Π½Π΅ ΠΊΠΎΠ±Π°ΡΠΈΡΠ΅ ΡΡ ΡΠ°Π΄ΡΠΆΠ°Π»Π΅ Π·Π½Π°ΡΠ°ΡΠ½ΠΎ Π²Π΅ΡΡ ΠΊΠΎΠ»ΠΈΡΠΈΠ½Ρ Π·Π°ΡΠΈΡΠ΅Π½ΠΈΡ
(8,95 %) ΠΈ n 6 ΠΌΠ°ΡΠ½ΠΈΡ
ΠΊΠΈΡΠ΅Π»ΠΈΠ½Π° (4 ,16 %) ΠΎΠ΄ ΠΌΠΎΠ΄ΠΈΡΠΈΠΊΠΎΠ²Π°Π½ΠΈΡ
ΠΊΠΎΠ±Π°ΡΠΈΡΠ° ΠΊΠΎΡΠ΅ ΡΡ ΡΠ°Π΄ΡΠΆΠ°Π»Π΅
Π·Π°ΡΠΈΡΠ΅Π½Π΅ ΠΌΠ° ΡΠ½Π΅ ΠΊΠΈΡΠ΅Π»ΠΈΠ½Π΅ Ρ ΠΊΠΎΠ»ΠΈΡΠΈΠ½ΠΈ ΠΎΠ΄ 0,31% (Π³ΡΡΠΏΠ° Π¦) Π΄ΠΎ 4,29 % (Π³ΡΡΠΏΠ° Π), ΠΎΠ΄Π½ΠΎΡΠ½ΠΎ n 6
ΠΌΠ°ΡΠ½ΠΈΡ
ΠΊΠΈΡΠ΅Π» ΠΈΠ½Π° ΠΎΠ΄ 0,07% (Π³ΡΡΠΏΠ° Π¦) Π΄ΠΎ 1,39 % (Π³ΡΡΠΏΠ° Π), Π½Π° ΠΎΡΠ½ΠΎΠ²Ρ ΡΠ΅Π³Π° ΡΡ ΠΌΠΎΠ΄ΠΈΡΠΈΠΊΠΎΠ²Π°Π½Π΅
ΠΊΠΎΠ°Π±ΡΠΈΡΠ΅ Π·Π½Π°ΡΠ°ΡΠ½ΠΎ ΠΏΠΎΠ²ΠΎΡΠ½ΠΈΡΠ΅ ΡΠ° Π½ΡΡΡ ΠΈΡΠΈΠ²Π½ΠΎΠ³ Π°ΡΠΏΠ΅ΠΊΡΠ°. ΠΠΎΠ΄ ΡΠ²ΠΈΡ
Π΅ΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»Π½ΠΈΡ
Π³ΡΡΠΏΠ°
ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π° ΡΡΠ²ΡΡΠ΅Π½ ΡΠ΅ Π½ΠΈΠ·Π°ΠΊ ΡΡΠ΅ΠΏΠ΅Π½ Ρ
ΠΈΠ΄ΡΠΎΠ»ΠΈΡΠΈΡΠΊΠΈΡ
ΠΈ ΠΎΠΊΡΠΈΠ΄Π° ΡΠΈΠ²Π½ΠΈΡ
ΠΏΡΠΎΠΌΠ΅Π½Π° Π½Π° ΠΌΠ°ΡΡΠΈΠΌΠ°.
ΠΠΈΠΊΡΠΎΠ±ΠΈΠΎΠ»ΠΎΡΠΊΠ° ΠΈΡΠΏΠΈΡΠΈΠ²Π°ΡΠ° ΡΡ ΠΏΠΎΠΊΠ°Π·Π°Π»Π° Π΄Π° Π½ΠΈ Ρ ΡΠ΅Π΄Π½ΠΎΠΌ ΠΈΡΠΏΠΈΡΠΈΠ²Π°Π½ΠΎΠΌ ΡΠ·ΠΎΡΠΊΡ Π½ΠΈΡΠ΅ ΡΡΠ²ΡΡΠ΅Π½ΠΎ
ΠΏΡΠΈΡΡΡΡΠ²ΠΎ ΡΠ°Π»ΠΌΠΎΠ½Π΅Π»Π° ΠΈ Π»ΠΈΡΡΡΠ΅ΡΠΈΡΠ°, Π° Π±ΡΠΎ Ρ Π΅Π½ΡΠ΅ΡΠΎΠΊΠΎΠΊΠ° ΠΈ ΡΡΠ»ΡΠΈΡΠΎΡΠ΅Π΄ΡΠΊΡΡΡΡΠΈΡ
ΠΊΠ»ΠΎΡΡΡΠΈΠ΄ΠΈΡΠ° ΡΠ΅
Π±ΠΈΠΎ ΠΈΡΠΏΠΎΠ΄ Π»ΠΈΠΌΠΈΡΠ° Π΄Π΅ΡΠ΅ΠΊΡΠΈΡΠ΅. ΠΠ°ΠΊΡΠ΅ΡΠΈΡΠ΅ ΠΌΠ»Π΅ΡΠ½Π΅ ΠΊΠΈΡΠ΅Π»ΠΈΠ½ Π΅ ΡΡ Π΄Π΅ΡΠ΅ΠΊΡΠΎΠ²Π°Π½Π΅ Π½Π° ΠΊΡΠ°ΡΡ
ΡΠΊΠ»Π°Π΄ΠΈΡΡΠ΅ΡΠ° ΡΠ°ΠΌΠΎ ΠΊΠΎΠ΄ ΠΊΠΎΠ½ΡΡΠΎΠ»Π½Π΅ Π³ΡΡΠΏΠ΅ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π°, Π° ΡΠΈ Ρ
ΠΎΠ² Π±ΡΠΎΡ ΡΠ΅ Π±ΠΈΠΎ Ρ ΠΎΠΊΠ²ΠΈΡΡ Π΄ΠΎΠ·Π²ΠΎΡΠ΅Π½ΠΈΡ
Π³ΡΠ°Π½ΠΈΡΠ°. Π£ ΠΏΠΎΠ³Π»Π΅Π΄Ρ ΠΈΠ½ΡΡΡΡΠΌΠ΅Π½ΡΠ°Π»Π½ΠΈΡ
ΠΏΠ°ΡΠ°ΠΌΠ΅ ΡΠ°ΡΠ° Π±ΠΎΡΠ΅, ΠΊΠΎΠ±Π°ΡΠΈΡΠ΅ ΠΈΠ· Π³ΡΡΠΏΠ΅ Π¦ Π±ΠΈΠ»Π΅ ΡΡ
Π½Π°ΡΡΠ°ΠΌΠ½ΠΈΡΠ΅ ΠΈ ΡΠ° Π½Π°ΡΠΌΠ°ΡΠΈΠΌ ΡΠ΄Π΅Π»ΠΎΠΌ ΡΡΠ²Π΅Π½Π΅ Π±ΠΎΡΠ΅. ΠΠ°ΡΡΠ²Π΅ΡΠ»ΠΈΡΠ΅ ΡΡ Π±ΠΈΠ»Π΅ ΠΊΠΎΠ±Π°ΡΠΈΡΠ΅ ΠΈΠ· Π³ΡΡΠΏΠ΅ Π, Π°
Π½Π°ΡΠΈΠ½ΡΠ΅Π½Π·ΠΈΠ²Π½ΠΈΡΠΈ ΡΠ΄Π΅ΠΎ ΡΡΠ²Π΅Π½Π΅ Π±ΠΎΡΠ΅ ΠΈΠΌΠ°Π»Π΅ ΡΡ ΠΊΠΎΠ½ΡΡΠΎΠ»Π½Π΅ ΠΊΠΎΠ±Π°ΡΠΈΡΠ΅. Π£Π΄Π΅ΠΎ ΠΆΡΡΠ΅ Π±ΠΎΡΠ΅ Π±ΠΈΠΎ ΡΠ΅
ΡΡΠ΅Π΄Π½Π°ΡΠ΅Π½ ΠΊΠΎΠ΄ ΡΠ²ΠΈΡ
Π΅ΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»Π½ΠΈΡ
Π³ΡΡΠΏΠ°. ΠΠ½ ΡΡΡΡΠΌΠ΅Π½ΡΠ°Π»Π½ΠΈΠΌ ΠΈΡΠΏΠΈΡΠΈΠ²Π°ΡΠ΅ΠΌ ΡΠ΅ΠΊΡΡΡΡΠ΅
ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π° Π½ΠΈΡΡ ΡΡΠ²ΡΡΠ΅Π½Π΅ Π·Π½Π°ΡΠ°ΡΠ½Π΅ ΡΠ°Π·Π»ΠΈΠΊΠ΅ Ρ ΡΠ²ΡΡΡΠΎΡΠΈ, Π°Π΄Ρ
Π΅Π·ΠΈΠ²Π½ΠΎΡΡΠΈ, Π΅Π»Π°ΡΡΠΈΡΠ½ΠΎΡΡΠΈ ΠΈ
ΠΆΠ²Π°ΠΊΡΠΈΠ²ΠΎΡΡΠΈ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π° ΠΈΠ· ΠΌ Π΅ΡΡ Π΅ΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ»Π°Π½ΠΈΡ
Π³ΡΡΠΏΠ°. ΠΠΎΡ
Π΅Π·ΠΈΠ²Π½ΠΎΡΡ ΠΊΠΎΠ½ΡΡΠΎΠ»Π½Π΅ Π³ΡΡΠΏΠ΅ ΠΈ
ΠΊΠΎΠ±Π°ΡΠΈΡΠ° ΠΈΠ· Π³ΡΡΠΏΠ΅ Π¦ Π±ΠΈΠ»Π° ΡΠ΅ ΠΏΡΠΈΠ±Π»ΠΈΠΆΠ½Π° ΠΈ Π·Π½Π°ΡΠ°ΡΠ½ΠΎ ΠΌΠ°ΡΠ° Π½Π΅ Π³ΠΎ ΠΊΠΎΠ΄ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π° ΠΈΠ· Π³Ρ Ρ ΠΏΠ΅ Π ΠΈ Π.
Π£ΠΊΡΠΏΠ½Π° ΡΠ΅Π½Π·ΠΎΡΠ½Π° ΠΎΡΠ΅Π½Π° Π±ΠΈΠ»Π° ΡΠ΅ Π·Π½Π°ΡΠ°ΡΠ½ΠΎ Π²Π΅ΡΠ° ΠΊΠΎΠ΄ ΠΊΠΎΠ±Π°ΡΠΈΡΠ° ΠΈΠ· Π³ΡΡΠΏΠ° Π (4,21) ΠΈ Π¦ (4,02) Ρ
ΠΏΠΎΡΠ΅ΡΠ΅ΡΡ ΡΠ° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈΠΌΠ° ΠΈΠ· ΠΊΠΎΠ½ΡΡΠΎΠ»Π½Π΅ Π³ΡΡΠΏΠ΅ (3,23) ΠΈ Π³ΡΡΠΏΠ΅ Π (3,58) Π½Π° ΠΏΠΎΡΠ΅ΡΠΊΡ, ΠΊΠ°ΠΎ ΠΈ Π½Π°
ΠΊΡΠ°ΡΡ ΡΠΊΠ»Π°Π΄ΠΈΡΡΠ΅ΡΠ°. Π£ ΠΏΠΎΡΠ΅ΡΠ΅ΡΡ ΡΠ° ΠΌΠΎΠ΄ΠΈΡΠΈΠΊΠΎΠ²Π°Π½ΠΈΠΌ ΠΊΠΎΠ±Π°ΡΠΈΡΠ°ΠΌΠ°, ΠΊΠΎΠ½ΡΡΠΎΠ»Π½Π΅ ΠΊΠΎΠ±Π°ΡΠΈΡΠ΅ ΡΡ Π±ΠΈΠ»Π΅
Π·Π½Π°ΡΠ°ΡΠ½ΠΎ ΡΠ»Π°Π±ΠΈΡΠ΅ ΠΎΡΠ΅ΡΠ΅Π½Π΅
Π·Π½Π°ΡΠ°ΡΠ½ΠΎ ΡΠ»Π°Π±ΠΈΡΠ΅ ΠΎΡΠ΅ΡΠ΅Π½Π΅ Ρ ΠΏΠΎΠ³Π»Π΅Π΄Ρ Ρ ΠΏΠΎΠ³Π»Π΅Π΄Ρ ΠΌΠΈΡΠΈΡΠ° ΠΈ ΡΠΊΡΡΠ°ΠΌΠΈΡΠΈΡΠ° ΠΈ ΡΠΊΡΡΠ°. . Π Π΅Π·ΡΡΠ°ΡΠΈ ΠΈΡΠΏΠΈΡΠΈΠ²Π°ΡΠ° ΡΡ ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΈ Π΄Π° Π Π΅Π·ΡΡΠ°ΡΠΈ ΠΈΡΠΏΠΈΡΠΈΠ²Π°ΡΠ° ΡΡ ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΈ Π΄Π° ΡΡΡΠΏΠ΅Π½Π·ΠΈΡΠ° ΠΈΠ½ΡΠ»ΠΈΠ½Π° ΠΈ ΠΊΠΎΠ»Π°Π³Π΅Π½Π° ΠΌΠΎΠΆΠ΅ Ρ ΠΏΠΎΡΠΏΡΠ½ΠΎΡΡΠΈ Π΄Π° Π·Π°ΠΌΠ΅Π½ΠΈ ΠΌΠ°ΡΠ½ΠΎ ΡΠΊΠΈΠ²ΠΎ Ρ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΠΈ ΡΠΈΠ½ΠΎ ΡΡΡΠΏΠ΅Π½Π·ΠΈΡΠ° ΠΈΠ½ΡΠ»ΠΈΠ½Π° ΠΈ ΠΊΠΎΠ»Π°Π³Π΅Π½Π° ΠΌΠΎΠΆΠ΅ Ρ ΠΏΠΎΡΠΏΡΠ½ΠΎΡΡΠΈ Π΄Π° Π·Π°ΠΌΠ΅Π½ΠΈ ΠΌΠ°ΡΠ½ΠΎ ΡΠΊΠΈΠ²ΠΎ Ρ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΠΈ ΡΠΈΠ½ΠΎ ΡΡΠΈΡΡΠ΅Π½ΠΈΡ
Π±Π°ΡΠ΅Π½ΠΈΡ
ΠΊΠΎΠ±Π°ΡΠΈΡΠ°, ΠΏΡΠΈ ΡΠ΅ΠΌΡ ΡΠ΅ Π΄ΠΎΠ±ΡΡΠΈΡΡΠ΅Π½ΠΈΡ
Π±Π°ΡΠ΅Π½ΠΈΡ
ΠΊΠΎΠ±Π°ΡΠΈΡΠ°, ΠΏΡΠΈ ΡΠ΅ΠΌΡ ΡΠ΅ Π΄ΠΎΠ±ΠΈΡΠ°ΡΡ Π±Π΅Π·Π±Π΅Π΄Π½ΠΈ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈ Π²ΠΈΡΠΎΠΊΠΎΠ³ ΠΊΠ²Π°Π»ΠΈΡΠ΅ΡΠ° ΠΈ ΠΈΡΠ°ΡΡ Π±Π΅Π·Π±Π΅Π΄Π½ΠΈ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈ Π²ΠΈΡΠΎΠΊΠΎΠ³ ΠΊΠ²Π°Π»ΠΈΡΠ΅ΡΠ° ΠΈ Π΄ΠΎΠ±ΡΠ΅ ΠΎΠ΄ΡΠΆΠΈΠ²ΠΎΡΡΠΈ.Π΄ΠΎΠ±ΡΠ΅ ΠΎΠ΄ΡΠΆΠΈΠ²ΠΎΡΡΠΈ
Perspectives in fat replacement in sausages
Fat replacement in meat products has gained in importance during recent decades, ever since
animal fat was recognized as one of the significant causes of chronic nonβinfectious diseases
in modern human populations. Meat products with the highest fat contents include different
types of sausages. As fatty tissue plays important roles in sausage quality, fat replacement is
not an easy task. There are different approaches which depend on the sausage type. In fermented
sausages, the fat substitute should successfully imitate the fatty tissue particles, and
in emulsionβtype sausages, the fat substitute should be thoroughly mixed and incorporated
into the meat batter. The fat substitutes can be of protein or carbohydrate nature, and often are
combined with oils rich in polyunsaturated fatty acids, aiming not only to reduce the amount
of animal fat in sausages, but also to improve the fatty acid composition of the products.
However, fat replacement without affecting sausage quality and shelf life was previously
possible only partially and involved a relatively small percentage of replaced fat. Nowadays,
some recent studies have reported 100% fatty tissue replacement without adverse effects on
the productsβ properties, opening a new chapter in designing low fat meat products
Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages
Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages
was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %,
inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and
collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters,
colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat
with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 Β± 1.8 gβkg-1), lower cholesterol content (462.3 Β± 49.3 mgΒ·kg-1) and higher content
of carbohydrates-prebiotics (74.6 Β± 8.4 gβkg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total
fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture
parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those
with total fat replacement
Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production
of fattening broilers involves raising broilers on farms with a capacity of 5,000 to 50,000
units or more at a density of 0.06 m2 per bird. Modern poultry farms are constructed
with the task of reducing heat loss, i.e. improving energy efficiency, which very often
in combination with reduced ventilation can lead to increased levels of ammonia (NH3),
carbon dioxide (CO2) and other air pollutants, and thus adversely affect animal health
and productivity. The speed of gas emissions is influenced by many factors, such as the
composition of feed and the efficiency of feed use (conversion), the quality of the litter
and the microclimatic conditions on the farm. The litter on intensive poultry farms usually
contains 4 to 6% of nitrogen, most of which is in NH3 or NH4
+ form. The mixture
of litter and manure is a storage of nitrogen which is released in the form of ammonia
under appropriate conditions. On the other hand, the main source of carbon dioxide in
livestock is the product of animal respiration, so there is a connection between the levels
of animal metabolism and CO2 production on farms. The production of carbon dioxide in
birds is proportional to their metabolic heat production, and thus to the metabolic body
mass of the bird, which is affected by temperature and activity. The aim of the study
was to examine the effect of a nutritional supplement, Eubiotic, added to broiler feed on
the NH3 and CO2 emissions in a broiler farm. The values of NH3 and CO2 emissions in
the facility for breeding fattening broilers that received Eubiotic in feed were numerically
lower, which can be explained by better digestibility of basic nutrients, primarily
proteins, present in feed
Detection of milk fat in dairy products β an alternative approach
Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case of other authors, which signifies the importance of using this
method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid
composition with particular attention to butyric acid. Butyric acid contents were in the range
from 3.4 Β± 0.73 in yogurt to 4.60 Β± 0.08 in butter. Milk fat was in the range from 98.5 Β± 4.77
in yogurt to 115.0 Β± 1.73 in butter. Our results were in accordance with those of many other
authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential
for laboratories that must conduct analyses for food production, quality control during
production, and inspection tasks for the import and export of these food products