DEVELOPMENT OF READY TO EAT MEALS WITH HIGH NUTRITIONAL VALUE

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Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

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Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance

The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was to screen the indigenous lactobacilli isolated from fermented cow milk for their safety and antifungal activity to select the safe strain with the strongest fungicidal properties for the development of bioprotective acid whey protein concentrate (AWPC) based fermentates and their coatings intended for fresh cheese quality maintenance. Therefore, 12 lactobacilli strains were isolated and identified from raw fermented cow milk as protective cultures. The safety of the stains was determined by applying antibiotic susceptibility, haemolytic and enzymatic evaluation. Only one strain, Lacticaseibacillus paracasei A11, met all safety requirements and demonstrated a broad spectrum of antifungal activity in vitro. The strain was cultivated in AWPC for 48 h and grew well (biomass yield 8 log10 cfu mL−1). L. paracasei A11 AWPC fermentate was used as a vehicle for protective culture in the development of pectin-AWPC-based edible coating. Both the fermentate and coating were tested for their antimicrobial properties on fresh acid-curd cheese. Coating with L. paracasei A11 strain reduced yeast and mould counts by 1.0–1.5 log10 cfu mL−1 (p ≤ 0.001) during cheese storage (14 days), simultaneously preserving its flavour and prolonging the shelf life for six days.Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality MaintenancepublishedVersio

HDPE POLYMER AND BIODEGRADABLE PACKAGING, EFFECT ON THE SHELF LIFE PASTEURISED EGG WHITE

Biodegradable packaging materials play an important role in maintaining the save of environment. The growing requires for increased fresh food shelf life as well as the need for protection against foodborne diseases urged the development of quality food packaging. Plastic products have become a significant contaminant in environmental ecology due to their recalcitrant biodegradation, poor management, and dangerous disposal. Current and future advances in shelf life estimation have the potential to improve the safety, reliability, and sustainability of the food supply. Selection desired kind of packaging will help to predict the shelf life of the product. The packaging protects the products from shocks, ambient temperature, microbiological deterioration, and other external factors. This manuscript aimed was to analyse the differences between the two types of packaging, the effect of packaging on the shelf life pasteurised egg white. Pasteurised egg white has a shelf life of up to 40 days, which makes it difficult to increase the exportation of this product. The technological process allows the product to be packaged using a polymer can (HDPE), which does not make it possible to obtain stable fulfilment of the requirements or Tetra Rex® Bio-based packaging were used as an alternative. Tetra Rex® Bio-based is produced solely from a combination of plastics derived from sugarcane and paperboard. Shell egg mass was pasteurised with pasteurisation process continuing for 60 minutes, maximum temperature from 55°C to 57°C (holding time: 180 seconds). The changes in qualities of samples during storage were characterised by measuring total bacterial count (CFU/g) at start of shelf life, with method: LVS ISO 4833-1:2014 and pH (pondus Hydrogenii), method: GOST 31469 -2012. Data that was obtained emphasises the importance of packaging type, which could provide a stable quality to use products for a duration up to 60 days

FOODBALT 2014 EXTRUDED BEAN PRODUCT QUALITY EVALUATION

Abstract Aim of study was to develop a new type of bean (Phaseolus vulgaris L.) products with various additives using one screw extrusion, define their quality (physical and chemical properties) and ascertain people opinion about such products. Research was carried out at Latvia University of Agriculture Faculty of Food Technology. White beans were used in experiments. Beans were boiled, crushed and extruded through one screw extruder. Different additives were used, as bell peppers, tomatoes, spinach, garlic and red beet. Parameters as crude protein content, ash content, pH and colour were determinate. People at international exhibition "Riga Food 2013" were asked to give their opinion about the experimental product. Average protein content in beans (Phaseolus vulgaris L.) extruded products were 25.5±0.4% of dry matter (DM). Average ash content was 4.99±0.05% of DM and pH 5.77. Dry matter was 91.59±0.03%in average. No more than 5% of lignified protein had been found in product

The Impact of Eggshell Thickness on the Qualitative Characteristics of Stored Eggs Produced by Three Breeds of Laying Hens of the Cage and Cage-Free Housed Systems

The study aimed to compare the physical-chemical attributes of table eggs from three laying hen breeds housed in the cage and cage-free conditions and to characterize the morphological characteristics of the eggshell interior. A morphological and elemental analysis performed by scanning electron microscope coupled with energy dispersive X-ray spectroscopy revealed no abnormalities in the structural integrity of eggshells. The thickness of the eggshell varied in the range from 356.2 to 366.4 µm, with no statistically significant differences between the values. Eggshell membrane thickness was between 20.0 and 59.9 µm, with eggs derived from cage-housed hens, i.e., H/LS/CCE and H/HN/CCE having thinner membrane layers. The results revealed no direct relationships between eggshell and membrane thickness and physical-chemical parameters’ change. However, the presence of thick and long spider-like microcracks on the eggshell surface of eggs from cage-free housed hens H/D/BWE was the main factor that presumably contributed to substantial weight loss during 36 days of egg storage. A noticeable decline in eggshell-breaking strength along with the enlargement of air cells was observed in eggs produced under an enriched cage system H/LS/CCE after 28 days. In contrast, the minor changes in air cell size occurred in eggs from cage-free housed laying hens H/D/BWE. Protein quality indicators such as albumen height and Haugh units were well correlated with each other, and the intensity of their changes during egg storage, to a greater extent, was found to be storage time-dependent. No significant depletion of egg albumen was revealed during the first 15 days of egg storage. According to the United States Department of Agriculture, the quality corresponded to grade A (reasonably firm). However, after 18 days of storage, Haugh unit values were lower than 60, corresponding to grade B (weak and watery). The most apparent reduction in the Haugh unit was observed in eggs produced by enriched cage H/HN/CCE and cage-free H/D/BWE hens. The egg quality was storage time-dependent, and their deterioration rate was primarily associated with the genetic background of laying hens and housing conditions