A new international research in sonochemistry of dairy product

The paper describes the results of recent research in the field of sonochemistry of the dairy products which was conducted from Australia, Russia, Belarus and Estonia. This work is related to the technology of preparation of composite formula milk from natural milk, vegetable oils and dry milk products with cavitation treatment of water used. She is devoted to obtaining a homogeneous mixtures of dairy semiproducts, from which subsequently produce dairy products such as cottage cheese or cheese, where most of the water is removed with sera. It is shown that sonochemical water treatment has a positive effect on the entire process and its outcome

CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES

This paper studies the features of formation of sausage product structure in the process of cooking. It is shown that the viscosity of sausage meat varies in a complex manner and has three characteristic areas. The characteristic parameters that determine the formation of the structure of sausages for each area were found. It is established that the use of the cavitation brine gives the finished product a gentle consistence, elasticity and distinct taste that makes it more preferable for the consumer

The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions

The article presents the results of the study of changes in flavour characteristics when using corrective additives. Monosodium glutamate, ribotide, yeast extract and hydrolysate of vegetable soy protein were used as flavoring additives (FA). To assess the effect of composition of meat product recipe, as well as the method of FA‑introduction on taste intensity, the recipes of model meat systems with partial replacement of meat raw materials were used. Pork fat, soy protein and potato starch were used as meat substitutes. The effect of recipe composition on the content of non-volatile substances of aroma was accessed. It is shown that replacement of pork by pork fat in the recipe by 20–40% led to a sharp decrease in the concentration of aromatic substances and a decrease in intensity of taste of the finished product several times. The ways for taste correction using FA was studied. For this, a chopped semi-finished product — minced meat was prepared from chilled whole-muscle pork and 0.05% of each FA was added. It is shown that the dynamics of changes in the content of free amino acids is the most pronounced when using monosodium glutamate not as a mono-additive, but in compositions: monosodium glutamate with yeast extract and monosodium glutamate with ribotide. A pool of chemical compounds involved in the formation of taste and aroma of products was detected. The main components were derivatives of C6–C24 fatty acids, as well as a significant number of other biochemical compounds, mainly substituted amines, amides, alcohols and ketones, with a content ranging from 0.001 to 0.2 mg/kg. The results of organoleptic analysis showed that the most delicious and attractive samples were those containing monosodium glutamate with yeast extract and monosodium glutamate with ribotide

ОСОБЕННОСТИ ФОРМИРОВАНИЯ СТРУКТУРЫ ВАРЕНЫХ КОЛБАСНЫХ ИЗДЕЛИЙ ПРИ ИСПОЛЬЗОВАНИИ СОНОХИМИЧЕСКИХ ТЕХНОЛОГИЙ

This paper studies the features of formation of sausage product structure in the process of cooking. It is shown that the viscosity of sausage meat varies in a complex manner and has three characteristic areas. The characteristic parameters that determine the formation of the structure of sausages for each area were found. It is established that the use of the cavitation brine gives the finished product a gentle consistence, elasticity and distinct taste that makes it more preferable for the consumer.В работе исследованы особенности формирования структуры колбасных изделий в процессе варки. Показано, что вязкость колбасного фарша изменяется сложным образом и имеет три характерные области. Найдены характеристические параметры, определяющие формирование структуры колбасных изделий для каждой области. Установлено, что использование кавитационно обработанного рассола придает конечному продукту нежную консистенцию, эластичность и ярко выраженный вкус, что делает его более предпочтительным для потребителя.

OPTIMIZATION OF CONTROL ACTIONS IN THE FORMULATION OF SAUSAGE PRODUCTS IN THE PRESENCE OF TECHNOLOGICAL DEFECTS

The problem of optimization of food additives in compounding of sausages for elimination of defects in meat raw materials at production management is considered in article. The mathematical problem definition and algorithm of its decision is offered. Formally the task is classified as a combinatory problem of integer linear programming which purpose is providing a set functional and technological and the taste of the final product at the minimum cost of unit of mass offood additives. The offered algorithm of the decision realizes a method of step-by-step creation of the decision with elimination of the unpromising options defined on the basis of recurrence relations. An example of determining the optimal set of food additives for the production of a particular case, when the recipe sausage "Stolichnaya" contains large amounts of fat-containing raw materials. To solve the problem of binding and emulsifying oily materials, as shown in the article are necessary supplements which together would contain: phosphate (pH regulator, water-retaining agent), antioxidant, emulsifier, thickener, gelling agent, animal protein (filler), coloring agent retainer color, flavor intensifier. For example, it was presented with a set of six different food additives with their technological and functional properties of flavor and cost. It was necessary to determine which of these to include in the food additives formulated so as to on the one hand they ultimately comprise a predetermined set of specified properties, and on the other - of the total cost was minimal. Solving this problem with the use of the considered algorithm was found the optimal set of food additives, which completely cover the set. This kit contains all the necessary ingredients for the task, and their total cost is minimal, unlike other possible combinations. The algorithm is realized in program system "MultiMeat Expert" in system of support of decision-making

Study of Lactose–fermenting Yeasts Kluyveromyces Lactis for Whey and Apple Pectin Mixture Fermentation

This study was carried out by using whey and apple pectin in the fiber mixture as a fermentative medium in order to evaluate the biochemical activity of lactose–fermenting of some Kluyveromyces lactis strains during fermentation. The fermentation medium contained whey and apple pectin in the fiber in the ratio 9:1. Ten lactose–fermenting Kluyveromyces lactis strains coded 42 K, 95, 300, 304,317, 318, 325, 469, 868–K and 2452 were investigated.During cultivation in aerobic conditions the biomass yield was the highest by yeast cultivation in whey and apple pectin in the fiber mixture with Kluyveromyces lactis 868–K strain (71.3˟106 CFU/ml). Maximum biomass accumulation of Kluyveromyces lactis 868–K strain was achieved on the 30 h of cultivation at a temperature of 30±2° С. But the addition of apple pectin in the fiber into whey caused lactose–fermenting yeast growth inhibition (in exponential multiplication phase 1.59 % less biomass accumulation compared with the sample without apple pectin in the fiber).During the alcoholic fermentation, the dynamics of CO2 accumulation is positively correlated with the dynamics of biomass accumulation. Maximum CO2 content and ethanol content were observed after 30 h of fermentation at an optimal temperature of 32° С. The best contents of higher alcohols, aldehydes and esters were obtained in whey and APF fermented beverage by using Kluyveromyces lactis 868–K strain which consists of low contents of n–propane (1.84 mg/l), isobutane (29.30 mg/l), acetaldehyde (27 mg/l), and high contents of 2–methyl–1–Butanol (73.52 mg/l), 3–methyl–1–Butanol (211.11 mg/l), methylacetate (10.61 mg/l) and ethylacetate (85.11 mg/l)

Technological Properties of Sonochemical Treated Reconstituted Milk

<p>The aim of this study was to examine the character of the sonochemical effects of treatment on technological and microbiological parameters of water and reconstituted milk. Sonochemical processing performed in a reactor ultrasonic cavitation (RUC) with a piezoceramic ultrasonic transducer with power level at 45, 60, 80, 100% from capacity (1000 W) and temperature (20 ± 2), (40 ± 2) and (50 ± 2)°C. We reported on the effect of ultrasound for water pretreatment in the technology of reconstituted milk product. We showed that ultrasound (US) treatment of water is changing its dissolving ability, due to destruction of water hydrogen-bonded network. It was experimentally confirmed that the sonochemical treatment poses an inactivating effect on the total microorganisms and fungi, and that the impact effect depends on the processing parameters-power and temperature. Overall, we showed that the sonochemical reactor reported here used for ultrasound water pretreatment can be successfully implemented in food industry and have positive effect on quality of reconstituted milk as well as extend shelf life of the final product.</p&gt

Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it

The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical