Complex of Chemical-technological and Sanitary-hygienic Quality Indicators of the New Pastry Products of Special Nutrition

The complex of chemical-technological and sanitary-hygienic quality indicators of new pastry products of special nutrition was studied. The original recipes of meat pastries for special nutrition, enriched with biologically active components at the expanse of vitaminized blended vegetable oils (VBVO) and protein-fatty emulsions (PFE) on their base, were elaborated. There were elaborated four recipes of pastries of chicken and Turkey with PFE, included in recipes in the amount 15…20 % and with vitaminized blended vegetable oils of two-component and three-component composition in the amount 10 %. Pastry samples, prepared according to SSTC 4432:2005 were used as a control.VBVO composition and fat-soluble vitamins content in them was determined by the gasochromatographic method.Molecular-genetic methods were used for the accelerated diagnostics of pastries safety by agents of food intoxications– Clostridium perfringens and Bacillus cereus, number of mesophyl aerobic and facultative-anaerobic microorganisms (NMAFAnM), classic ones – colon bacillus group bacteria (CBGB), sulphite reductive clostridia, Staphylococcus aureus, L.monocytogenes, Salmonella. The storage term of products was prolonged in 2 times (48 against 24 hours) according to SSTC). The expedience of their introduction in production was proved

Development of Sanitary-safe Poultry Paste Products with Balanced Fatty Acid and Vitamin Composition

Development of original recipes of meat pastes enriched with biologically active components due to the use of vitaminized blended vegetable oils (VBVO) and protein-fat emulsions (PFE) on their basis for general and special nutrition was considered. In the process of this work, eight recipes of chicken and Turkey meat paste were developed using PFEs which were included in the recipe in an amount of 15...20 % and two recipes with vitaminized blended vegetable oils of two-component and three-component compositions in an amount of 10 %. Samples of the pastes prepared according to DStU 4432:2005, which contained 10 % of slab bacon were taken as reference samples.A complex of organoleptic, physico-chemical, biochemical, functional-technological, structural-mechanical, sanitary-hygienic and medico-biological studies of the new meat paste recipes has been carried out. By way of mathematical modeling, yield of products with a balanced composition was optimized depending on the amount of protein-fat emulsion and vitaminized blended vegetable oil and the type of protein in minced meat. Composition of vegetable oils has been developed and their fatty acid composition and content of fat-soluble vitamins in them were determined by gas chromatographic methodModern molecular genetic methods have been applied for an accelerated diagnosis of paste safety concerning the regulated spore-forming food poisoning agents such as Clostridium perfringens and Bacillus cereus, the quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), Coliform bacteria or Bacteria of Group of Escherichia Coli (BGEC) bacteria of intestinal stem group (BISG), sulfite-reducing clostridia, Staphylococcus aureus, L. monocytogenes and Salmonella. Shelf life of meat pastes was doubled (up 48 hours) while DStU 4432:2005 specifies 24 hours. Expediency of their introduction in production was prove