8 research outputs found
Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo)
The objective of this study was to investigate the effect of using the orange albedo (OA) on the quality attributes of low fat beef burger. The analysis included: chemical composition, water-holding capacity, cooking loss% and pH values as well as sensory evaluation of low fat beef burger prepared with the introduction of the OA with a concentration of 5% as a partial fat replacer were also studied. Microbiological analysis of frozen minced meat semi-finished products (burger patties, at minus 18Β Β°C) stored for 126 days was included. According to the obtained results, the OA contains 1.47% of lipids, 1.42% of protein and 24.61% of dietary fiber. The result also showed that the usage of OA has a positive impact on organoleptic indicators of beef burger. Nutritional value, waterholding capacity, cooking loss% and pH of treated burger patties were improved. In addition, the caloric value of treatment samples decreased because of replacing the animal fat with the OA in recipe. During the storage of semi-finished products, Thiobarbituric values (TBA) showed that treatment samples substantially developed using OA instead of animal fat had a lower level of lipid oxidation compared to control samples. The shelf life of treated burger patties was significantly increased compared to control sample by decreasing the microbial growth and rate of fatty acids oxidation. Finally, OA could be accepted as a functional component in meat products
Salmonella enterica species isolated from local foodstuff and patients suffering from foodborne illness: Surveillance, antimicrobial resistance and molecular detection
The aim of this study was to determine the prevalence of Salmonella enterica in raw chicken meat, eggs, and ready-to-eat foods containing poultry products and among patients suffering from diarrhea as a result of ingestion of this foodborne pathogen in Baghdad, Iraq. It assesses the antibiotics susceptibility, virulence and pathogenicity of S. enterica isolates. Thirteen Salmonella spp. isolates from foodstuff and seven from clinical patients were recovered from 80 and 20 samples, respectively. Isolates from foodstuff samples displayed the highest resistance to nalidixic acid (69.23%), followed by chloramphenicol (53.84%). Salmonella spp. isolated from clinical samples showed resistance to both azithromycin and cefotaxime at the same percentage level (71.42%). The results of antibiotic resistance gene amplification (gyrA, mphA) were analyzed and showed that these genes were present in 100% and 50% of phenotypically resistant isolates, respectively. Virulence genes invA, avrA, and sipB were found on average in 86% of food isolates, accounting for 69.2%, 92.3%, and 95%, respectively. In addition, the detection of these virulence genes among clinical isolates showed their presence at the same level (85.7%). Our study revealed that unhygienic chicken slaughterhouses and lack of food safety management are strong indicators of a high probability of the Salmonella presence in our food products in the Iraqi markets
Nile perch fish nuggets: Partial replacement of fish flesh with sesame hulls and sunroot β Quality assessment and storage stability
This study aimed to produce Nile perch fish nuggets by replacing a part of fish flesh with different concentrations of sesame hulls and sunroot to reach the optimal recipe. Chemical, microbiological, and sensory characteristics of nuggets were evaluated during 3 months of frozen storage at β18 Β°C. According to the obtained data on the chemical composition of raw materials, Nile perch flesh had the highest content of protein (20.21%), sesame hulls contained the highest amount of fat (13.54%), fiber (17.24%) and ash (16.11%), while sunroot tubers had the highest amount of carbohydrates (15.76%). Based on the sensory score, the acceptable replacement ratio for fish nuggets prepared with sunroot (T1) and sesame hulls (T2) was 10% and 7.5%, respectively. Thiobarbituric acid (TBA) analysis at zero time shows that the T1 samples had the minimum value compared to the T2 and control samples. During storage, the TBA levels increased slightly in all samples, but after three months T1 also showed the lowest value. The total plate count (TPC) and psychrophilic bacterial (PSY) count in the samples were affected by the period of frozen storage at β18 Β°C. The initial TPC and PSY loads were 2.32 and 2.02 log cfu/g for control; 2.24 and 1.72 log cfu/g for T1; 2.30 and 1.47 log cfu/g for T2, respectively. During storage, the values of TPC and Psy slightly decreased. In conclusion, this study succeeded in the replacement of Nile perch fish with sesame hulls and sunroot as new sources to improve the nutritional value and quality characteristics of fish nuggets.This study aimed to produce Nile perch fish nuggets by replacing a part of fish flesh with different concentrations of sesame hulls and sunroot to reach the optimal recipe. Chemical, microbiological, and sensory characteristics of nuggets were evaluated during 3 months of frozen storage at β18 Β°C. According to the obtained data on the chemical composition of raw materials, Nile perch flesh had the highest content of protein (20.21%), sesame hulls contained the highest amount of fat (13.54%), fiber (17.24%) and ash (16.11%), while sunroot tubers had the highest amount of carbohydrates (15.76%). Based on the sensory score, the acceptable replacement ratio for fish nuggets prepared with sunroot (T1) and sesame hulls (T2) was 10% and 7.5%, respectively. Thiobarbituric acid (TBA) analysis at zero time shows that the T1 samples had the minimum value compared to the T2 and control samples. During storage, the TBA levels increased slightly in all samples, but after three months T1 also showed the lowest value. The total plate count (TPC) and psychrophilic bacterial (PSY) count in the samples were affected by the period of frozen storage at β18 Β°C. The initial TPC and PSY loads were 2.32 and 2.02 log cfu/g for control; 2.24 and 1.72 log cfu/g for T1; 2.30 and 1.47 log cfu/g for T2, respectively. During storage, the values of TPC and Psy slightly decreased. In conclusion, this study succeeded in the replacement of Nile perch fish with sesame hulls and sunroot as new sources to improve the nutritional value and quality characteristics of fish nuggets
Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes
One of the primary issues with processed foods during heat treatment and freezing storage is fat oxidation, which causes significant changes in fats due to their interaction with reactive oxygen species (ROS). This interaction leads to the creation of various aldehydes that have a high affinity for large molecules, such as proteins, leading to the formation of final products of advanced oxidation processes that contribute to food spoilage. Co-oxidation can also result in extensive damage. Another problem affecting the quality and nutritional value of meat products is protein oxidation, which can occur during storage via freezing and thawing or as a result of heat treatment. Heat treatment can cause physical and chemical changes, such as the loss of some essential amino acids and the transformation of certain amino acids into carbonyl compounds via various mechanisms. Protein oxidation is indicated by the accumulation of these carbonyl compounds, and the heat treatment can lead to the denaturation of myoglobin, which is responsible for the brown color of cooked meat and is influenced by several factors. Active protein aggregates can interact with the oxidation products of polyunsaturated fatty acids and with carbohydrate glycation or glycoxidation to produce Maillard products. It is critical to understand the oxidative changes that occur in fats and proteins in food, particularly in meat products, since these components are among the primary constituents of food.One of the primary issues with processed foods during heat treatment and freezing storage is fat oxidation, which causes significant changes in fats due to their interaction with reactive oxygen species (ROS). This interaction leads to the creation of various aldehydes that have a high affinity for large molecules, such as proteins, leading to the formation of final products of advanced oxidation processes that contribute to food spoilage. Co-oxidation can also result in extensive damage. Another problem affecting the quality and nutritional value of meat products is protein oxidation, which can occur during storage via freezing and thawing or as a result of heat treatment. Heat treatment can cause physical and chemical changes, such as the loss of some essential amino acids and the transformation of certain amino acids into carbonyl compounds via various mechanisms. Protein oxidation is indicated by the accumulation of these carbonyl compounds, and the heat treatment can lead to the denaturation of myoglobin, which is responsible for the brown color of cooked meat and is influenced by several factors. Active protein aggregates can interact with the oxidation products of polyunsaturated fatty acids and with carbohydrate glycation or glycoxidation to produce Maillard products. It is critical to understand the oxidative changes that occur in fats and proteins in food, particularly in meat products, since these components are among the primary constituents of food
ΠΠ·ΡΡΠ΅Π½ΠΈΠ΅ ΠΏΠΎΡΠ΅Π½ΡΠΈΠ°Π»Π° ΠΏΡΠΎΡΠΎΡΠ΅Π½Π½ΡΡ ΡΠΎΠ΅Π²ΡΡ Π±ΠΎΠ±ΠΎΠ² ΠΈ ΠΊΡΠ½ΠΆΡΡΠ½ΠΎΠΉ ΡΠ΅Π»ΡΡ ΠΈ Π΄Π»Ρ ΠΏΠΎΠ²ΡΡΠ΅Π½ΠΈΡ ΠΏΠΈΡΠ΅Π²ΠΎΠΉ ΡΠ΅Π½Π½ΠΎΡΡΠΈ ΠΌΠΎΡΠΎΠΆΠ΅Π½ΠΎΠ³ΠΎ
The study aimed to produce nutritionally enhanced ice cream by adding sprouted soybean (SSB) and sesame hulls (SH) at different concentrations to partially replace skimmed milk powder (SMP). The physicochemical, total phenolic content (TPC), antioxidant activity (AOA), and sensory acceptability of ice cream fortified with SSB or SH were evaluated. The ice cream containing 15% SSB was found to have the best sensory characteristics and was most preferred by the taste panel. The addition of 15% SSB increased the protein and fiber content and improved melting resistance, while the addition of 15% SH resulted in a greater increase in dietary fiber but lower protein content and melting resistance. The highest overrun on the cost was obtained in the sample fortified with 25% SSB compared to the lowest in the sample fortified with 25% SH, but panelists generally did not like these samples in terms of taste-flavor. The study concluded that the addition of SSB and SH to replace SMP in ice cream can create a nutritious and low-cost product with similar physicochemical properties and acceptance to the control.Π¦Π΅Π»ΡΡ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΡ Π±ΡΠ»ΠΎ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²ΠΎ ΠΌΠΎΡΠΎΠΆΠ΅Π½ΠΎΠ³ΠΎ Ρ ΠΏΠΎΠ²ΡΡΠ΅Π½Π½ΠΎΠΉ ΠΏΠΈΡΠ°ΡΠ΅Π»ΡΠ½ΠΎΠΉ ΡΠ΅Π½Π½ΠΎΡΡΡΡ ΠΏΡΡΠ΅ΠΌ Π΄ΠΎΠ±Π°Π²Π»Π΅Π½ΠΈΡ ΠΏΡΠΎΡΠΎΡΠ΅Π½Π½ΡΡ
ΡΠΎΠ΅Π²ΡΡ
Π±ΠΎΠ±ΠΎΠ² (ΠΠ‘Π) ΠΈ ΠΊΡΠ½ΠΆΡΡΠ½ΠΎΠΉ ΡΠ΅Π»ΡΡ
ΠΈ (ΠΠ¨) Π² ΡΠ°Π·Π»ΠΈΡΠ½ΡΡ
ΠΊΠΎΠ½ΡΠ΅Π½ΡΡΠ°ΡΠΈΡΡ
Π΄Π»Ρ ΡΠ°ΡΡΠΈΡΠ½ΠΎΠΉ Π·Π°ΠΌΠ΅Π½Ρ ΡΡΡ
ΠΎΠ³ΠΎ ΠΎΠ±Π΅Π·ΠΆΠΈΡΠ΅Π½Π½ΠΎΠ³ΠΎ ΠΌΠΎΠ»ΠΎΠΊΠ° (Π‘ΠΠ). ΠΡΠ΅Π½ΠΈΠ²Π°Π»ΠΈΡΡ ΡΠΈΠ·ΠΈΠΊΠΎ-Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΠΏΠΎΠΊΠ°Π·Π°ΡΠ΅Π»ΠΈ, ΠΎΠ±ΡΠ΅Π΅ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ ΡΠ΅Π½ΠΎΠ»ΠΎΠ² (ΠΠΠ), Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½Π°Ρ Π°ΠΊΡΠΈΠ²Π½ΠΎΡΡΡ (ΠΠΠ) ΠΈ ΠΎΡΠ³Π°Π½ΠΎΠ»Π΅ΠΏΡΠΈΡΠ΅ΡΠΊΠ°Ρ ΠΏΡΠΈΠ΅ΠΌΠ»Π΅ΠΌΠΎΡΡΡ ΠΌΠΎΡΠΎΠΆΠ΅Π½ΠΎΠ³ΠΎ, ΠΎΠ±ΠΎΠ³Π°ΡΠ΅Π½Π½ΠΎΠ³ΠΎ ΠΠ‘Π ΠΈΠ»ΠΈ ΠΠ¨. ΠΡΠ»ΠΎ ΠΎΠ±Π½Π°ΡΡΠΆΠ΅Π½ΠΎ, ΡΡΠΎ ΠΌΠΎΡΠΎΠΆΠ΅Π½ΠΎΠ΅, ΡΠΎΠ΄Π΅ΡΠΆΠ°ΡΠ΅Π΅ 15% ΠΠ‘Π, ΠΎΠ±Π»Π°Π΄Π°Π΅Ρ Π»ΡΡΡΠΈΠΌΠΈ ΠΎΡΠ³Π°Π½ΠΎΠ»Π΅ΠΏΡΠΈΡΠ΅ΡΠΊΠΈΠΌΠΈ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠ°ΠΌΠΈ ΠΈ ΡΠ²Π»ΡΠ΅ΡΡΡ Π½Π°ΠΈΠ±ΠΎΠ»Π΅Π΅ ΠΏΡΠ΅Π΄ΠΏΠΎΡΡΠΈΡΠ΅Π»ΡΠ½ΡΠΌ ΠΏΡΠΈ ΠΎΡΠ΅Π½ΠΊΠ΅ Π²ΠΊΡΡΠ° Π΄Π΅Π³ΡΡΡΠ°ΡΠΈΠΎΠ½Π½ΠΎΠΉ ΠΊΠΎΠΌΠΈΡΡΠΈΠ΅ΠΉ. ΠΠΎΠ±Π°Π²Π»Π΅Π½ΠΈΠ΅ 15% ΠΠ‘Π ΡΠ²Π΅Π»ΠΈΡΠΈΠ»ΠΎ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ Π±Π΅Π»ΠΊΠ° ΠΈ ΠΊΠ»Π΅ΡΡΠ°ΡΠΊΠΈ ΠΈ ΠΏΠΎΠ²ΡΡΠΈΠ»ΠΎ ΡΡΡΠΎΠΉΡΠΈΠ²ΠΎΡΡΡ ΠΌΠΎΡΠΎΠΆΠ΅Π½ΠΎΠ³ΠΎ ΠΊ ΡΠ°ΡΠ½ΠΈΡ, ΡΠΎΠ³Π΄Π° ΠΊΠ°ΠΊ Π΄ΠΎΠ±Π°Π²Π»Π΅Π½ΠΈΠ΅ 15% ΠΠ¨ ΠΏΡΠΈΠ²Π΅Π»ΠΎ ΠΊ Π±ΠΎΠ»ΡΡΠ΅ΠΌΡ ΡΠ²Π΅Π»ΠΈΡΠ΅Π½ΠΈΡ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΡ ΠΏΠΈΡΠ΅Π²ΡΡ
Π²ΠΎΠ»ΠΎΠΊΠΎΠ½, Π½ΠΎ ΠΊ ΡΠ½ΠΈΠΆΠ΅Π½ΠΈΡ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΡ Π±Π΅Π»ΠΊΠ° ΠΈ ΠΏΠΎΠ½ΠΈΠΆΠ΅Π½ΠΈΡ ΡΡΡΠΎΠΉΡΠΈΠ²ΠΎΡΡΠΈ ΠΊ ΡΠ°ΡΠ½ΠΈΡ. Π‘Π°ΠΌΠΎΠ΅ Π²ΡΡΠΎΠΊΠΎΠ΅ ΠΏΡΠ΅Π²ΡΡΠ΅Π½ΠΈΠ΅ ΡΡΠΎΠΈΠΌΠΎΡΡΠΈ ΠΏΡΠΎΠ΄ΡΠΊΡΠ° Π±ΡΠ»ΠΎ ΠΏΠΎΠ»ΡΡΠ΅Π½ΠΎ Π² ΠΎΠ±ΡΠ°Π·ΡΠ΅, ΠΎΠ±ΠΎΠ³Π°ΡΠ΅Π½Π½ΠΎΠΌ 25% ΠΠ‘Π, ΠΏΠΎ ΡΡΠ°Π²Π½Π΅Π½ΠΈΡ Ρ ΡΠ°ΠΌΠΎΠΉ Π½ΠΈΠ·ΠΊΠΎΠΉ ΡΡΠΎΠΈΠΌΠΎΡΡΡΡ ΠΏΡΠΎΠ΄ΡΠΊΡΠ°, ΠΏΠΎΠ»ΡΡΠ΅Π½Π½ΠΎΠΌ Π² ΠΎΠ±ΡΠ°Π·ΡΠ΅, ΠΎΠ±ΠΎΠ³Π°ΡΠ΅Π½Π½ΠΎΠΌ 25% ΠΠ¨, Π½ΠΎ ΡΠ»Π΅Π½Π°ΠΌ Π΄Π΅Π³ΡΡΡΠ°ΡΠΈΠΎΠ½Π½ΠΎΠΉ ΠΊΠΎΠΌΠΈΡΡΠΈΠΈ Π² ΡΠ΅Π»ΠΎΠΌ ΡΡΠΈ ΠΎΠ±ΡΠ°Π·ΡΡ ΠΌΠΎΡΠΎΠΆΠ΅Π½ΠΎΠ³ΠΎ Π½Π΅ ΠΏΠΎΠ½ΡΠ°Π²ΠΈΠ»ΠΈΡΡ Ρ ΡΠΎΡΠΊΠΈ Π·ΡΠ΅Π½ΠΈΡ Π²ΠΊΡΡΠ° ΠΈ Π°ΡΠΎΠΌΠ°ΡΠ°. ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ Π΄ΠΎΠ±Π°Π²Π»Π΅Π½ΠΈΠ΅ ΠΠ‘Π ΠΈ ΠΠ¨ Π΄Π»Ρ Π·Π°ΠΌΠ΅Π½Ρ Π‘ΠΠ Π² ΠΌΠΎΡΠΎΠΆΠ΅Π½ΠΎΠΌ ΠΌΠΎΠΆΠ΅Ρ ΡΠΎΠ·Π΄Π°ΡΡ ΠΏΠΈΡΠ°ΡΠ΅Π»ΡΠ½ΡΠΉ ΠΈ Π½Π΅Π΄ΠΎΡΠΎΠ³ΠΎΠΉ ΠΏΡΠΎΠ΄ΡΠΊΡ ΡΠΎ ΡΡ
ΠΎΠΆΠΈΠΌΠΈ ΡΠΈΠ·ΠΈΠΊΠΎ-Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΠΌΠΈ ΡΠ²ΠΎΠΉΡΡΠ²Π°ΠΌΠΈ ΠΈ Π²ΠΊΡΡΠΎΠΌ
Π€ΡΠ½ΠΊΡΠΈΠΎΠ½Π°Π»ΡΠ½ΡΠ΅ ΠΌΠ°ΡΠΌΠ΅Π»Π°Π΄Π½ΡΠ΅ ΠΊΠΎΠ½ΡΠ΅ΡΡ ΠΈΠ· ΠΊΠ»ΡΠ±Π½ΠΈΠΊΠΈ ΠΈ ΠΊΡΠ°ΡΠ½ΠΎΠΉ ΡΠ²Π΅ΠΊΠ»Ρ, ΠΎΠ±ΠΎΠ³Π°ΡΠ΅Π½Π½ΡΠ΅ ΠΊΠ»Π΅ΡΡΠ°ΡΠΊΠΎΠΉ ΠΈ ΡΠ΅Π½ΠΎΠ»ΡΠ½ΡΠΌΠΈ ΡΠΎΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΡΠΌΠΈ
Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry + 75% beetroot). Physico-chemical, phytochemical, microbial, and sensorial profiles of jelly candy were evaluated. The results showed the superior recipe was T1, which recorded the highest values of bioactive compound content. Therefore, it also had the highest antioxidant activity 52.55%. Otherwise, T2 was considered the most favorable recipe for sensory evaluation, which recorded the highest value of overall acceptability and other sensory properties. Decreasing moisture content in all treatments compared with control had a great effect of preventing microbial growth in all samples except control. Therefore, this study creates a new healthier alternative product with the same sensory parameters of commercial jelly candy for all consumer types, especially children. ACKNOWLEDGMENT: All authors are thankful to the Food Science Department and Food Processing Technology Program at the Faculty of Agriculture, Cairo University, Egypt for helping them for conducting a few practical experiments in their laboratories.Π¦Π΅Π»ΡΡ Π΄Π°Π½Π½ΠΎΠ³ΠΎ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΡ ΡΠ²Π»ΡΠ΅ΡΡΡ ΡΠΎΠ·Π΄Π°Π½ΠΈΠ΅ Π½Π°ΡΡΡΠ°Π»ΡΠ½ΠΎΠΉ ΠΈ ΠΏΠΎΠ»Π΅Π·Π½ΠΎΠΉ Π΄Π»Ρ Π·Π΄ΠΎΡΠΎΠ²ΡΡ ΠΆΠ΅Π»Π΅ΠΉΠ½ΠΎΠΉ ΠΊΠΎΠ½ΡΠ΅ΡΡ ΠΈΠ· ΡΠ²Π΅ΠΆΠΈΡ
ΡΡΡΠΊΡΠΎΠ² ΠΏΠΎ ΡΡΠ°Π²Π½Π΅Π½ΠΈΡ Ρ ΠΎΠ±ΡΡΠ½ΡΠΌΠΈ ΠΏΡΠΎΠΌΡΡΠ»Π΅Π½Π½ΡΠΌΠΈ ΠΎΠ±ΡΠ°Π·ΡΠ°ΠΌΠΈ ΠΏΠΎΠ΄ΠΎΠ±Π½ΠΎΠΉ ΠΏΡΠΎΠ΄ΡΠΊΡΠΈΠΈ. Π ΡΠ°ΠΌΠΊΠ°Ρ
ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΡ Π±ΡΠ»ΠΈ ΠΏΡΠΈΠ³ΠΎΡΠΎΠ²Π»Π΅Π½Ρ ΡΡΠΈ Π²ΠΈΠ΄Π° ΠΌΠ°ΡΠΌΠ΅Π»Π°Π΄Π½ΡΡ
ΠΊΠΎΠ½ΡΠ΅Ρ (Π’1: 75% ΠΊΠ»ΡΠ±Π½ΠΈΠΊΠΈ + 25% ΡΠ²Π΅ΠΊΠ»Ρ; Π’2: 50% ΠΊΠ»ΡΠ±Π½ΠΈΠΊΠΈ + 50% ΡΠ²Π΅ΠΊΠ»Ρ; Π’3: 25% ΠΊΠ»ΡΠ±Π½ΠΈΠΊΠΈ + 75% ΡΠ²Π΅ΠΊΠ»Ρ). ΠΡΠΎΠΈΠ·Π²Π΅Π΄Π΅Π½Π° ΠΎΡΠ΅Π½ΠΊΠ° ΡΠΈΠ·ΠΈΠΊΠΎ-Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΡ
, ΡΠΈΡΠΎΡ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΡ
, ΠΌΠΈΠΊΡΠΎΠ±Π½ΡΡ
ΠΈ ΠΎΡΠ³Π°Π½ΠΎΠ»Π΅ΠΏΡΠΈΡΠ΅ΡΠΊΠΈΡ
ΠΏΡΠΎΡΠΈΠ»Π΅ΠΉ ΠΌΠ°ΡΠΌΠ΅Π»Π°Π΄Π½ΡΡ
ΠΊΠΎΠ½ΡΠ΅Ρ. ΠΠΏΡΠ΅Π΄Π΅Π»Π΅Π½ΠΎ ΡΡΠΎ ΡΠ΅ΡΠ΅ΠΏΡ T1 ΠΏΠΎΠΊΠ°Π·Π°Π» ΡΠ°ΠΌΡΠ΅ Π²ΡΡΠΎΠΊΠΈΠ΅ Π·Π½Π°ΡΠ΅Π½ΠΈΡ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΡ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΈ Π°ΠΊΡΠΈΠ²Π½ΡΡ
ΡΠΎΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΠΉ ΠΈ ΡΠ°ΠΌΡΡ Π²ΡΡΠΎΠΊΡΡ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΡΡ Π°ΠΊΡΠΈΠ²Π½ΠΎΡΡΡΒ β 52,55%. ΠΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΠΎ ΠΏΠΎΠ΄ΡΠ²Π΅ΡΠΆΠ΄Π΅Π½ΠΎ ΡΡΠΎ, ΠΎΠ±ΡΠ°Π·Π΅Ρ Π’2 ΡΡΠ°Π» Π½Π°ΠΈΠ±ΠΎΠ»Π΅Π΅ Π±Π»Π°Π³ΠΎΠΏΡΠΈΡΡΠ½ΡΠΌ ΡΠ΅ΡΠ΅ΠΏΡΠΎΠΌ Π² ΠΏΠ»Π°Π½Π΅ ΠΎΡΠ³Π°Π½ΠΎΠ»Π΅ΠΏΡΠΈΡΠ΅ΡΠΊΠΈΡ
ΡΠ²ΠΎΠΉΡΡΠ², Π΄Π°Π½Π½ΡΠΉ ΠΎΠ±ΡΠ°Π·Π΅Ρ Π½Π°ΠΈΠ±ΠΎΠ»Π΅Π΅ ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²ΠΎΠ²Π°Π» ΡΡΠ΅Π±ΡΠ΅ΠΌΡΠΌ ΠΏΠ°ΡΠ°ΠΌΠ΅ΡΡΠ°ΠΌ ΠΈ Π±Π»Π°Π³ΠΎΠΏΡΠΈΡΡΠ½ΡΠ΅ ΠΎΡΠ³Π°Π½ΠΎΠ»Π΅ΠΏΡΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΡΠ²ΠΎΠΉΡΡΠ²Π°. ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ ΡΠΌΠ΅Π½ΡΡΠ΅Π½ΠΈΠ΅ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΡ Π²Π»Π°Π³ΠΈ Π²ΠΎ Π²ΡΠ΅Ρ
Π²Π°ΡΠΈΠ°Π½ΡΠ°Ρ
ΡΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΡΡ
ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² ΠΏΠΎ ΡΡΠ°Π²Π½Π΅Π½ΠΈΡ Ρ ΠΊΠΎΠ½ΡΡΠΎΠ»ΡΠ½ΡΠΌ ΠΎΠΊΠ°Π·Π°Π»ΠΎ ΡΠΈΠ»ΡΠ½ΠΎΠ΅ Π²Π»ΠΈΡΠ½ΠΈΠ΅ Π½Π° ΠΏΡΠ΅Π΄ΠΎΡΠ²ΡΠ°ΡΠ΅Π½ΠΈΠ΅ ΡΠΎΡΡΠ° ΠΌΠΈΠΊΡΠΎΠ±ΠΎΠ² Π²ΠΎ Π²ΡΠ΅Ρ
ΠΎΠ±ΡΠ°Π·ΡΠ°Ρ
, ΠΊΡΠΎΠΌΠ΅ ΠΊΠΎΠ½ΡΡΠΎΠ»ΡΠ½ΠΎΠ³ΠΎ. Π’Π°ΠΊΠΈΠΌ ΠΎΠ±ΡΠ°Π·ΠΎΠΌ, Π΄Π°Π½Π½ΠΎΠ΅ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠ΅ ΠΏΠΎΠ·Π²ΠΎΠ»ΡΠ΅Ρ ΡΠΎΠ·Π΄Π°ΡΡ Π½ΠΎΠ²ΡΠΉ, Π±ΠΎΠ»Π΅Π΅ Π·Π΄ΠΎΡΠΎΠ²ΡΠΉ, Π°Π»ΡΡΠ΅ΡΠ½Π°ΡΠΈΠ²Π½ΡΠΉ ΠΏΡΠΎΠ΄ΡΠΊΡ ΠΏΠΈΡΠ°Π½ΠΈΡ Ρ ΡΠ΅ΠΌΠΈ ΠΆΠ΅ ΠΎΡΠ³Π°Π½ΠΎΠ»Π΅ΠΏΡΠΈΡΠ΅ΡΠΊΠΈΠΌΠΈ ΠΏΠ°ΡΠ°ΠΌΠ΅ΡΡΠ°ΠΌΠΈ, ΡΡΠΎ ΠΈ Ρ ΠΏΡΠΎΠΌΡΡΠ»Π΅Π½Π½ΠΎ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈΠΌΡΡ
ΠΌΠ°ΡΠΌΠ΅Π»Π°Π΄Π½ΡΡ
ΠΊΠΎΠ½ΡΠ΅Ρ Π΄Π»Ρ Π²ΡΠ΅Ρ
ΠΊΠ°ΡΠ΅Π³ΠΎΡΠΈΠΉ ΠΏΠΎΡΡΠ΅Π±ΠΈΡΠ΅Π»Π΅ΠΉ, ΠΈ Π² ΡΠ°ΡΡΠ½ΠΎΡΡΠΈ Π΄Π»Ρ Π΄Π΅ΡΠ΅ΠΉ
Vacuum Ohmic Heating: A Promising Technology for the Improvement of Tomato Paste Processing, Safety, Quality and Storage Stability
Ohmic heating (OH) is an electrothermal technology used to inactivate enzyme and microbial activities. This work aimed to study the impact of Ohmic Heating Under Vacuum (OHUV) which compared to conventional heating (CH) as well as storage stability at 5Β°C and 25 Β°C on microbial safety, and nutritional quality. The evaluation parameters were pH, titratable acidity, TSS, lycopene, ascorbic acid, PME, HMF, and microbiological activity. The obtained results showed that tomato paste samples that were treated by OHUV are significantly superior to CH in terms of all physicochemical and microbiological characteristics, as well as being the least harmful during storage in both transparent and dark packages. The results showed the changes in ascorbic acid, lycopene, and HMF values that were treated by OHUV at 25 Β°C and filled in transparent package are most affected compared to other treated samples. On the other hand, tomato paste samples stored in dark packages at 5 Β°C performed significantly better than those subjected to CH under the same conditions and activated PME the most had higher ascorbic acid and lycopene and fewer changes in HMF during storage time for 90 days. OHUV found to be a good alternative treatment in the production of tomato paste
Π€ΡΠ½ΠΊΡΠΈΠΎΠ½Π°Π»ΡΠ½ΠΎΠ΅ ΠΏΠ΅ΡΠ΅Π½ΡΠ΅, ΠΎΠ±ΠΎΠ³Π°ΡΠ΅Π½Π½ΠΎΠ΅ ΠΏΠΎΡΠΎΡΠΊΠΎΠΌ ΠΊΠ°ΡΡΠΎΡΠ΅Π»ΡΠ½ΠΎΠΉ ΠΊΠΎΠΆΡΡΡ: ΡΠΈΠ·ΠΈΡΠ΅ΡΠΊΠΈΠ΅, Ρ ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΠ΅, ΡΠ΅ΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΠΈ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΡΠ΅ ΡΠ²ΠΎΠΉΡΡΠ²Π°
This research aimed to replace wheat flour with potato peel powder (PPP) at different levels (3, 5, 7, 10, 30, and 50%). An effect of PPP on physical, chemical, rheological, and antioxidant properties of biscuit samples was investigated. The results show that the PPP sample had a significantly higher content of total sugar, protein and ash, and a lower content of moisture (15.68g/100g dry weight, 15.32 g/100g dry weight, 9.11%, 8.35%, respectively) compared with the wheat flour sample. Also, a higher total phenolic content and antioxidant activity (71.12 mg Gallic acid equivalent / 100g dry weight and 68.39%, respectively) was observed in the PPP sample. The highest percentage of PPP addition (50%) exerted the greatest significant effect on the content of total sugar, protein, moisture, ash, total phenols, and antioxidant activity compared with the control sample and other biscuit samples leading to their increase to 50.90 g/100g dry weight, 12.74 g/100g dry weight, 5.56%, 2.39%, 41.71 mg Gallic acid equivalent / 100g dry weight, 59.72%, respectively. A decrease in the L*, a*, b*, C*, h and BI values, and an increase in βE values were observed with replacing wheat flour with PPP. The 3% and 5% replacement rates contributed to improving most organoleptic characteristics (general acceptability, color, taste) compared to the samples with the highest studied percentages (30% and 50%). Although the highest percentages of PPP addition led to lower scores for sensory characteristics, all studied samples were acceptable from the sensory point of view, except the samples with the 50% replacement rate in terms of their taste and color.Π¦Π΅Π»Ρ ΡΡΠΎΠΉ ΡΠ°Π±ΠΎΡΡ ΡΠΎΡΡΠΎΠΈΡ Π² ΠΎΠΏΠΈΡΠ°Π½ΠΈΠΈ ΠΈ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠΈ ΡΠ°Π½Π΅Π΅ Π½Π΅ΠΈΠ·Π²Π΅ΡΡΠ½ΠΎΠ³ΠΎ ΡΠ²Π»Π΅Π½ΠΈΡ ΡΠ°ΠΌΠΎΡΠ΅Π³ΠΌΠ΅Π½ΡΠ°ΡΠΈΠΈ ΠΌΠΎΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ ΡΠ³ΡΡΡΠΊΠ° Π² ΡΡΡΠΎΠ΄Π΅Π»ΡΠ½ΠΎΠΉ Π²Π°Π½Π½Π΅ ΠΎΡΠΊΡΡΡΠΎΠ³ΠΎ ΡΠΈΠΏΠ°. ΠΠ° ΠΎΡΠ½ΠΎΠ²Π΅ Π°Π½Π°Π»ΠΈΠ·Π° ΠΊΠΈΠ½Π΅ΡΠΈΠΊΠΈ Π³Π΅Π»Π΅ΠΎΠ±ΡΠ°Π·ΠΎΠ²Π°Π½ΠΈΡ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½ΠΎ, ΡΡΠΎ ΡΠ°ΠΌΠΎΡΠ΅Π³ΠΌΠ΅ΡΠ°ΡΠΈΡ Π³Π΅Π»Ρ Π½Π°ΡΠΈΠ½Π°Π΅ΡΡΡ Π²Π±Π»ΠΈΠ·ΠΈ Π³Π΅Π»Ρ-ΡΠΎΡΠΊΠΈ, ΡΠ°Π·Π²ΠΈΠ²Π°Π΅ΡΡΡ Π² ΡΠ΅ΡΠ΅Π½ΠΈΠ΅ Π½Π΅ΡΠΊΠΎΠ»ΡΠΊΠΈΡ
Π΄Π΅ΡΡΡΠΊΠΎΠ² ΡΠ΅ΠΊΡΠ½Π΄ ΠΈ Π·Π°ΠΊΡΠ΅ΠΏΠ»ΡΠ΅ΡΡΡ ΠΏΠΎ ΠΌΠ΅ΡΠ΅ ΡΠΏΠ»ΠΎΡΠ½Π΅Π½ΠΈΡ Π³Π΅Π»Ρ. Π‘Π΅Π³ΠΌΠ΅Π½ΡΡ Π² ΠΌΠΎΠ»ΠΎΡΠ½ΠΎΠΌ ΡΠ³ΡΡΡΠΊΠ΅ Π½Π΅ ΠΈΠΌΠ΅ΡΡ ΠΎΠΏΡΠ΅Π΄Π΅Π»ΡΠ½Π½ΠΎΠΉ ΠΏΡΠ°Π²ΠΈΠ»ΡΠ½ΠΎΠΉ ΡΠΎΡΠΌΡ, ΠΈΡ
ΡΡΠ΅Π΄Π½ΠΈΠΉ ΡΠ°Π·ΠΌΠ΅Ρ Π²Π°ΡΠΈΠ°Π±Π΅Π»Π΅Π½ Π² ΠΏΡΠ΅Π΄Π΅Π»Π°Ρ
ΠΎΡ 5 Π΄ΠΎ 50 ΡΠΌ. Π€ΠΎΡΠΌΠ° ΠΈ ΡΠ°Π·ΠΌΠ΅ΡΡ ΡΠ΅Π³ΠΌΠ΅Π½ΡΠΎΠ² Π½Π΅ ΠΏΠΎΠ²ΡΠΎΡΡΡΡΡΡ ΠΈ Π½Π΅ ΠΊΠΎΡΡΠ΅Π»ΠΈΡΡΡΡ Ρ Π²ΠΈΠ΄ΠΎΠΌ Π²ΡΡΠ°Π±Π°ΡΡΠ²Π°Π΅ΠΌΠΎΠ³ΠΎ ΡΡΡΠ°. Π‘ΠΌΠ΅ΡΠ΅Π½ΠΈΠ΅ ΡΠ΅Π³ΠΌΠ΅Π½ΡΠΎΠ² ΠΌΠΎΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ ΡΠ³ΡΡΡΠΊΠ° Π² ΡΡΡΠΎΠ΄Π΅Π»ΡΠ½ΠΎΠΉ Π²Π°Π½Π½Π΅ ΠΎΡΠ½ΠΎΡΠΈΡΠ΅Π»ΡΠ½ΠΎ Π΄ΡΡΠ³ Π΄ΡΡΠ³Π° ΠΏΠΎ Π²ΡΡΠΎΡΠ΅ ΡΠΎΡΡΠ°Π²Π»ΡΠ΅Ρ ΠΎΡ 0,5 Π΄ΠΎ 2 ΠΌΠΌ. Π¨ΠΈΡΠΈΠ½Π° Π³ΡΠ°Π½ΠΈΡΠ½ΠΎΠ³ΠΎ ΡΠ»ΠΎΡ ΠΌΠ΅ΠΆΠ΄Ρ ΡΠ΅Π³ΠΌΠ΅Π½ΡΠ°ΠΌΠΈ ΡΠ³ΡΡΡΠΊΠ° ΡΠ²Π΅Π»ΠΈΡΠΈΠ²Π°Π΅ΡΡΡ Π² ΠΏΡΠΎΡΠ΅ΡΡΠ΅ Π²ΡΠΎΡΠΈΡΠ½ΠΎΠΉ ΡΠ°Π·Ρ Π³Π΅Π»Π΅ΠΎΠ±ΡΠ°Π·ΠΎΠ²Π°Π½ΠΈΡ ΠΎΡ 3 Π΄ΠΎ 10 ΠΌΠΌ. Π ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠ΅ ΠΏΡΠΎΠ²Π΅Π΄Π΅Π½Π½ΡΡ
ΡΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΡΡ
ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠΉ ΠΏΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ ΡΠ°ΠΌΠΎΡΠ΅Π³ΠΌΠ΅Π½ΡΠ°ΡΠΈΡ ΠΌΠΎΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ Π³Π΅Π»Ρ Π²ΡΠ·ΡΠ²Π°Π΅ΡΡΡ ΡΠ΅ΡΠΌΠΎΠ³ΡΠ°Π²ΠΈΡΠ°ΡΠΈΠΎΠ½Π½ΠΎΠΉ ΠΊΠΎΠ½Π²Π΅ΠΊΡΠΈΠ΅ΠΉ, ΠΎΠ±ΡΠ°Π·ΡΡΡΠ΅ΠΉ ΡΠΈΡΠΊΡΠ»ΡΡΠΈΠΎΠ½Π½ΡΠ΅ ΡΡΠ΅ΠΉΠΊΠΈ ΠΠ΅Π½Π°ΡΠ°. ΠΡΠ΅Π΄Π»ΠΎΠΆΠ΅Π½ΠΎ ΠΎΠΏΠΈΡΠ°Π½ΠΈΠ΅ Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΠ³ΠΎ ΠΌΠ΅Ρ
Π°Π½ΠΈΠ·ΠΌΠ° ΡΠ°ΠΌΠΎΡΠ΅Π³ΠΌΠ΅Π½ΡΠ°ΡΠΈΠΈ ΠΌΠΎΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ Π³Π΅Π»Ρ Π² ΡΡΡΠΎΠ΄Π΅Π»ΡΠ½ΡΡ
Π²Π°Π½Π½Π°Ρ
ΠΎΡΠΊΡΡΡΠΎΠ³ΠΎ ΡΠΈΠΏΠ°. ΠΡΠΌΠ΅ΡΠ΅Π½Π° Π΄Π΅ΠΉΡΡΠ²Π΅Π½Π½Π°Ρ ΡΠΎΠ»Ρ ΠΆΠΈΡΠΎΠ²ΡΡ
ΡΠ°ΡΠΈΠΊΠΎΠ² Π² ΠΌΠ΅Ρ
Π°Π½ΠΈΠ·ΠΌΠ΅ ΡΠ°ΠΌΠΎΡΠ΅Π³ΠΌΠ΅Π½ΡΠ°ΡΠΈΠΈ ΠΌΠΎΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ ΡΠ³ΡΡΡΠΊΠ°. ΠΡΡΠΊΠ°Π·Π°Π½ΠΎ ΠΏΡΠ΅Π΄ΠΏΠΎΠ»ΠΎΠΆΠ΅Π½ΠΈΠ΅, ΡΡΠΎ ΡΠ°ΠΌΠΎΡΠ΅Π³ΠΌΠ΅Π½ΡΠ°ΡΠΈΡ ΠΌΠΎΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ ΡΠ³ΡΡΡΠΊΠ° Π² ΡΡΡΠΎΠ΄Π΅Π»ΡΠ½ΠΎΠΉ Π²Π°Π½Π½Π΅ ΠΌΠΎΠΆΠ΅Ρ Π²ΡΠ·Π²Π°ΡΡ Π½Π΅ΠΊΠΎΡΠΎΡΡΠ΅ ΠΎΡΠ³Π°Π½ΠΎΠ»Π΅ΠΏΡΠΈΡΠ΅ΡΠΊΠΈΠ΅ Π΄Π΅ΡΠ΅ΠΊΡΡ Π² Π³ΠΎΡΠΎΠ²ΠΎΠΌ ΡΡΡΠ΅, Π² ΡΠ°ΡΡΠ½ΠΎΡΡΠΈ Π½Π΅ΡΠ°Π²Π½ΠΎΠΌΠ΅ΡΠ½ΠΎΡΡΡ ΡΠ΅ΠΊΡΡΡΡΡ ΠΈ Π½Π΅ΡΠ°Π²Π½ΠΎΠΌΠ΅ΡΠ½ΠΎΡΡΡ ΡΠ²Π΅ΡΠ°