Compoziția acizilor grași în laptele de vacă de băut din rețelele comerciale din or. Kiev, Ucraina

Introduction. There are several important aspects requiring a control of fatty acid composition in drinking milk distributed across the retail stores: milk is one of the main consumer products; fatty acids are the main energy substrates, involved in the synthesis of cellular structural components, whereas their interaction might impact the intensity of body growth and development; the fatty acid composition of milk varies depending on the diet and the animal's specific physiological state; in case of udder diseases, a change milk composition may occur; prevention of product counterfeiting distributed across the retail stores. Material and methods. The present research examined milk samples from five dairy producers that distribute their products across the retailing chains in Kyiv. Milk samples were collected to determine the fatty acid composition. Milk fat was extracted following the Folch method. The milk fatty acid content assessment was carried out by gas chromatography. Results. 20 fatty acids were identified in the tested milk samples. A higher level of saturated fatty acids was recorded in milk from "Ferma" and "Selyanskoye for kids" dairy producers. The highest content of unsaturated fatty acids was registered in products of “Ukrainskoe” and “Molokia” dairy trademarks. Conclusions. The fatty acid composition of the drinking cow’s milk distributed across trading networks in Kiev was found to be heterogeneous, by differing in the content of both long-chain saturated fatty acids and unsaturated fatty acids.Introducere. Există câteva aspecte importante care necesită un control riguros al compoziției acizilor grași din laptele de băut distribuit în magazinele de vânzare cu amănuntul: laptele este unul dintre produsele esențiale de consum; acizii grași sunt principalele substraturi energetice implicate în sinteza componentelor structurale celulare, în timp ce interacțiunea lor ar putea afecta intensitatea dezvoltării organismului uman; compoziția acizilor grași din lapte variază în funcție de alimentație și de starea fiziologică specifică animalului; în cazul bolilor ugerului poate surveni modificarea compoziției laptelui; prevenirea contrafacerii produselor lactate distribuite în magazinele de vânzare cu amănuntul. Material si metode. Prin prezenta cercetare s-au examinat mostrele de lapte de la cinci producători de lactate care își distribuie produsele prin lanțurile de vânzare cu amănuntul din or. Kiev pentru a determina compoziția acizilor grași. Grăsimea din lapte a fost extrasă prin metoda Folch. Evaluarea conținutului de acizi grași din lapte a fost efectuată prin cromatografie gazoasă. Rezultate. În probele de lapte testate au fost identificați 20 de acizi grași. Un nivel mai ridicat de acizi grași saturați a fost înregistrat în laptele de la producătorii de lactate „Ferma” și „Selyanskoye pentru copii”. Cel mai mare conținut de acizi grași nesaturați a fost înregistrat în produsele mărcilor comerciale de lactate „Ukrainskoe” și „Molokia”. Concluzii. Compoziția de acizi grași din laptele de vacă distribuit în rețelele comerciale din or. Kiev s-a dovedit a fi heterogenă, prin diferența în conținutul atât de acizi grași saturați cu lanț lung, cât și de acizi grași nesaturați

The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei

Microstructural changes in meat that occur during refrigerated storage depend on the hygiene of slaughtering and primary processing of animal carcasses, their cooling conditions, storage period, and microbial contamination and reflect the processes of meat maturation and spoilage. To extend the shelf life of pork in half-carcasses in a chilled state, 20 heads of 6-month-old large white pigs were used, which were delivered to the meat processing enterprise for slaughter. All half carcasses were cooled in a refrigerating chamber using showering, 1 hour later they were divided into 2 groups: control (without treatment) and experimental with the final treatment with a suspension of lactic acid bacteria of the SafePro® B-2 strain (Lactobacillus sakei). It has been found that cooling of pork half-carcasses in a refrigerating chamber with stiving and final processing by a culture suspension of lactic-acid microorganisms of strain SafePro® B-2 (Lactobacillus sakei) on the 4th day of storage had a positive effect on the microscopic structure of the pork neck and was characterized by a uniform color distribution when histologic specimens of muscular tissue are colored with hematoxylin and eosin, and minor cracks in the sarcoplasm, preservation of transverse and longitudinal striation of muscular fibers in comparison with that of the unprocessed pork half-carcasses with cultures of lactic-acid microorganisms. The microscopic structure of the muscular tissue of the pork half-carcass neck after cooling with stiving and final processing by a culture of lactic-acid microorganisms of strain SafePro® B-2 for 7 days of storage had a more distinct histoarchitecture in comparison with that of the unprocessed pork half-carcasses, as well as was characterized by insignificant areas of muscular fibers with transverse cracks, suspended development period of autolysis processes, partial preservation of transverse and longitudinal striation of muscle fibers. This points to a positive effect of lactic acid bacteria of strain SafePro® B-2 (Lactobacillus sakei) on the quality of the pork meat and contributes to the extension of its shelf life under chilled vintage