Egg Melange Research Articles

Development of flour-based confectionery products with increased nutritional value based on triticale flour

The relevance of the research is in the potential use of triticale with increased protein and mineral content to expand the ingredient base of flour confectionery products technology. The aim of the study was to investigate the quality indicators of flour confectionery products, specifically sponge cakes, in recipes of which wheat flour was replaced with triticale flour and whole milk powder as a protein enricher. Using statistical methods to analyse experimental data, samples of each type of product with different concentrations of whole milk powder (ranging from 5 to 25%) were examined. It was concluded that the developed sponge cake recipes provide a degree of satisfaction for the average daily intake of iron – 29.21%, calcium – 95%, potassium – 40%, magnesium – 50%, phosphorus – 100%, and more; B-group vitamins – 18-80%. Compared to the control sample, the biological value is increased to 71%; the energy value is reduced by 426 kJ. The absence of egg melange in the developed product recipes allows for a 97% reduction in cholesterol content, categorising these products as dietary. The best samples and optimal dosages of whole milk powder were determined: 15% by the weight of flour during sponge cake production. The functional purpose of triticale flour was theoretically and practically confirmed, yielding new results on the dependence of dough structure formation process on technological production parameters and recipe components. A recipe for sponge cakes of increased nutritional and biological value based on triticale flour has been developed, involving the addition of enrichers such as whole milk powder and the exclusion of egg melange from the recipe. The obtained results can be utilised in the confectionery industry to create new products that meet modern trends in nutrition and cater to consumers who value higher nutritional content and healthy food composition

Decrease of cholesterol content in cereal products containing animal-based components

AbstractThe daily intake of excessive cholesterol plays an important role in the incidence of cardiovascular diseases (CVD), while the main contributors are foods of animal origin. However, animal-based foods are also common components of many cereal products, which can then play a role of hidden cholesterol source. Thus, this study aims to decrease cholesterol content in three types of commonly consumed cereal products (biscuits, pasta, and muffins) by replacing original animal-based components (milk and eggs) with the same components, from which the cholesterol was removed using β-cyclodextrin treatment procedure. The cholesterol content in the original and treated samples was then analyzed using the validated HPLC–UV method. So, while the cholesterol content in the original biscuits, pasta, and muffins was observed at 329.2, 1117.1, and 487.2 mg/kg levels, the same products containing low cholesterol animal-based components exhibited a considerable decrease in cholesterol content by 93.1, 91.6, and 89.5%, respectively. The optimum β-cyclodextrin level was observed at 4.0, 10.0, and 2.0% (w/w) for butter, egg melange, and milk, respectively. Furthermore, it is notable that the β-cyclodextrin treatment procedure itself did not significantly change the organoleptic profiles of the cereal products, such as colour, culinary, and texture properties. Therefore, it can be concluded that the application of animal-based low cholesterol components in cereal food products could be one of the effective tools in the overall strategy to decrease the total daily cholesterol intake. Thus, this study presents a novel strategy that could have substantial health benefits in relation to the incidence of CVD.

МАКСИМАЛЬНО ДОПУСТИМЫЕ УРОВНИ СОДЕРЖАНИЯ КОКЦИДИОСТАТИКОВ В ЯЙЦЕПРОДУКЦИИ

The article discusses the new safety requirements for products of animal origin, associated with the widespread use of veterinary medicinal products used for the prevention and treatment of animals, and also provides research data on the determination of residual amounts of coccidiostats in dried egg melange using Randox Biochip technology.

Modeling of the cottage cheese products composition

Combined food products provide the human body with all the necessary nutrients in a balanced amount. The paper presents a technique for modeling the formulation of semi-finished products from cottage cheese using the Excel program. The main components of semi-finished products are: cottage cheese of 5% fat content, flour from unsteamed buckwheat, egg melange. The goal of modeling was to obtain the optimal ratio of the components of the formulation, which meets the established requirements for indicators of nutritional value, as well as the recommended intake of vitamins and minerals for the adult population. The goal function has selected the cost of the product for which the condition for obtaining the minimum value is set. As a result of the search for a solution, the program proposed several options for formulations, of which the most acceptable was selected. Thus, we can conclude that it is advisable to apply mathematical modeling methods to obtain a combined product with specified nutritional value indicators.

Optimization of the composition of minced meat semi-finished products

To achieve a balanced composition of the product in terms of nutritive value, many researchers recommend combining meat raw materials with vegetable components. The paper presents a technique to optimize the formulation of minced meat semi-finished products developed by mathematical modeling. The main components of semi-finished products are broiler chicken meat, egg melange, and onion, protein-fat emulsion made of chickpea flour, sunflower oil and water. Optimization was aimed at obtaining the ratio of the components to meet the requirements established for nutritive values. At the same time, the recommended amount of vitamin and mineral for adults and the requirements of normative documentation for the quality of semi-finished meat products were taken into account. The target function was the protein content to obtain its maximum value. The optimized formulation obtained was used to make samples of meat semi-finished products, and sensory indicators were evaluated. The results showed that addition of chickpea flour affected the product color. Thus, we can conclude that mathematical modeling is an efficient tool to fabricate a product with desired properties. A combination of raw materials of vegetable and animal origin allows development of nutritionally balanced formulation.

The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment

The changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based on broiler meat and coagulated chicken egg melange after different types of thermal treatment (water or steam boiling, braising, baking, frying) were studied. The amino acid profiles were determined on Knauer analyzer; tryptophan by standard method. The biological value of the treated products was assessed using amino acid balance coefficients calculated by the method of N. N. Lipatov. It was found that the changes in the initial amino acid profiles of the SFFs were the least after water and steam boiling; braising and baking were found to increase the contents of the essential amino acids. The amino acid profiles in the treated SFFs were close to the reference values. The best criteria of their biological value (coefficient of rationality of amino acid composition, comparable redundance) were found after water and steam boiling. It was found that all types of thermal treatments insignificantly affected the parameters of fatty acid balance within the SFFs; the changes found were primarily related to slight increase in total content of saturated fatty acids and increase in total content of polyunsaturated fatty acids (PUFAs) in compare to initial profiles, by 2.64–3.88% depending on the treatment type. The changes in ω‑6/ω‑3 PUFAs ratios were more substantial especially after braising

Managing safety of the developed cakes made from organic raw materials with improved fatty­acid composition

This paper reports two cake formulations, Kosmyk and Lunik, created by using the principles of the HACCP system, which make it possible to control the safety of devised flour-based products prepared from organic raw materials. The Kosmyk cake formulation includes such organic raw materials as rice flour, milled ginger, lemongrass powder, coconut sugar, butter, and sea buckthorn oil, chicken egg melange, chokeberry jam. The Lunik cake formulation includes rice flour in combination with spelt flour, lemongrass powder, coconut sugar, butter, and sea buckthorn oil, chicken egg melange, organic blackberry jam. The devised products have high organoleptic properties, confirmed by the relevant research. The microbiological and toxicological indicators of the finished products safety have been defined. They do not exceed permissible limits. Since the fat base has been replaced in the developed samples compared to the control formulation, the fatty acid composition of the products has been investigated. The content of saturated fatty acids in both samples decreased by almost twice, whereas the content of monounsaturated fatty acids increased by 1.78 times in the Kosmyk sample, and by 1.8 times in the Lunik sample. The content of polyunsaturated fatty acids increased by 2.08 times in both samples. The products' fatty acid composition was compared to the composition of perfect lipid. A block-diagram of production has been constructed, which serves the basis for analysis of hazardous factors. The hazardous factors in the production of flour confectionery products have been analyzed. It has been proposed to use daily safety sheets. The ranking system has been developed to select suppliers. These results indicate that the use of organic raw materials in the production of cakes makes it possible to expand the existing range of flour-based confectionery products. Adding unconventional oils to the lipid base of a product allows the improvement in the fat-acid composition. The obtained results could be applied by the confectionery industry to manufacture new products and to implement a food safety management system

METHODOLOGY FOR REPORTING OF THE ENERGY AND PROTEIN TRANSFORMATION IN THE ECO-TECHNICAL CHAIN “FEED-EGG MELANGE” BY LAYING HENS THROUGH INTRODUCING OF “CLARC OF ENERGY TRANSFORMATION/CLARC OF PROTEIN DISTRIBUTION”

A methodology to account for transformation of metabolizable energy and crude protein in compound feed for laying hens to energy and protein in egg melange (albumen and egg yolk) has been developed. The introduction of Clarc of metabolizable energy transformation and Clarc of crude protein distribution could help to more exactly account of net utilization of nutrients in the eco-technical feed chain. “Clarc” is the ratio of the nutrients studied between primary (feed) and secondary level (animal products, edible by humans). For their establishing, original formulas have been used. They could be used in at least three important areas – ecological (bio-transformation); selectional (development of objective selection criteria and indices) and technological (as indicators to improve the feeding and housing technologies). In the scientific experiment the following values of energy and protein transformation in experiments with laying hens from Lohman Brown Klassik hybrid are observed: Clarc of metabolizable energy transformation (fodder-egg melange) – 0.2313 (23.13%); Clark of crude protein distribution (fodder-egg melange) – 0.2096 (20.96%).

Research of recipe components influence on the properties of dairy-protein mashes for semi-finished products

The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg melange, on the characteristics of milk-protein mashes for heat-treated semi-finished products. We studied the effective viscosity and moisture-retaining power of mashes and found out a significant influence of potato fiber in the amount from 0.5 % to 2.0 % on characteristics. A tendency has been observed to a decrease in the above-indicated values with the addition of 10 % of white sugar in all model samples. It was found that egg melange also reduced the moisture-retaining power of mashes by 13.5±0.6 % and effective viscosity by 76.0±1.4 Pa·s on average, but there was the opposite effect at heat treatment of semi-finished products. Taking into account the overall influence of all components, it is rational to add 1.5 % of Potex and 10 % of sugar and 10 % of egg melange to the cottage cheese (instead of wheat flour). According to the indicators of water activity (а w ) in milk-protein mashes, we found that the addition of potato fiber in the above amounts reduced the specified indicator from 0.961 to 0.952. а w was at the level of 0.964 in the control mash with wheat flour. Binding of water occurred at the activation of aqueous systems of milk-protein mashes and spoilage processes slowed down. The influence of various heat treatment (frying at temperature of (155±5 °С) and baking (185±5 °С) on qualimetric indicators of semi-finished products has been established. We observed the smallest weight losses in the sample with 2.0 % of potato fiber. They were 4.3±0.2 % and 6.2±0.1 %, respectively. The study results confirmed the possibility of using the specified above component to reduce the weight losses of semi-finished products after heat treatment. The addition of Potex provided necessary efficiency in the processing of milk-protein mashes for mechanical shaping of semi-finished products

Influence of coagulated egg melange on the physical endurance of growing male Wistar rats: physiological and biochemical assessment

Melange, is one of the most commonly used products of egg processing, however, its use for the production of functional foods is limited by its liquid consistency. The range of functional foods, including those that increase physical endurance and working ability, can be expanded by using the coagulated form of the melange. Thus, the preclinical testing of the nutritional value of coagulated melange and the effect of its consumption on the physical endurance of laboratory animals is relevant. The aim of this research was the experimental comparative physiological and biochemical in vivo evaluation of the effects of coagulated melange consumption by Wistar male rats on their growth indices and physical endurance. Material and methods. Samples of the lyophilized egg melange (EM) and coagulated egg melange (CEM) were used as objects of the research The experiment was conducted with the use of 45 growing male Wistar rats with initial body weight 80±5 g. According to the preliminary training results, 27 animals were selected for further experiment. The motor function was evaluated by means of grip test. The rats were randomized into 2 experimental groups according to their weight and grip strength. Animals were treated for 32 days with isocaloric and isonitrogenic semi-synthetic diets with EM and CEM as protein component (25% of the dry weight), consequently. The grip test was conducted once per week, two days a week animals were trained on the treadmill for 10 min. On the 31st day of the experiment, animals were exposed to exhaustive training till total exhaustion. On the 32nd day of experiment animals were decapitated under light ether anesthesia. The concentration of glucose, triglycerides, cholesterol (CHL), high-density lipoproteins (HDL) and low-density lipoproteins (LDL) was determined in the blood serum. Results and discussion. The greater consumption of food (20±1 g/rat/day) containing CEM by animals corresponded to a greater increase (204±9%) of their body weight over the entire experiment period compared with animals that received EM (13±1 g/rat/day; 160±9%, respectively, p≤0.05). An increase in the intake of food containing CEM had a pronounced positive effect on the physical endurance of the animals, assessed in the grip test. For the 21 days of the experiment, this indicator increased by 26% in rats consuming EM, whereas in rats consuming CEM, the grip strength increased more significantly - by 42%. Consumption of CEM by animals increased the run time (33.8±1.4 min) and the distance covered (557±35 m) in the treadmill test before the exhaustion in comparison with similar indicators for animals that received EM (24.8±2.5 min and 365±50 m, respectively , p≤0.05). The obtained results indicate an increased resistance of animals treated with CEM to exhausting physical loads. Conclusion. The consumption of CEM by growing Wistar male rats increased more effectively their growth and physical endurance in comparison with animals treated with non-coagulated egg melange. These results show the prospective of the use of CEM as a functional food ingredient in specialized foods, enhancing physical endurance and working ability.

Опыт обработки яичного меланжа для снижения микробной обсемененности

Опыт обработки яичного меланжа для снижения микробной обсемененности

Production technology optimization of biscuit baked by electric-contact way

Electric-contact way of baking allows one to maintain more nutrients used in biscuit making. As a result of the biscuit production technology optimization, it is established that 30-62,5% is an optimal amount of starch brought instead of flour; 184-200% is optimal amount of egg melange; at this a complex indicator of organoleptic properties will be more than 340 degrees, a complex indicator of physical and chemical properties will be more than 3,3 degrees, and specific costs of energy spent on the biscuit electric-contact baking process will be less than 100 W/kg.

Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

6084 Efficacy and safety of bevacizumab-based combination regimens in patients with metastatic colorectal cancer: final results from a randomised phase II study of bevacizumab + FOLFIRI vs. bevacizumab + XELIRI (FNCLCC ACCORD 13/0503 study)

A method is presented for the detection of Salmonella in food, which produces definitive results on the third day after the sample collection. The method is equivalent to ISO 6579 in terms of the same detection limit of 100 cfu/25 g and 100% relative accuracy. The method involves pre-enrichment in buffered peptone water (16–20 h), two parallel selective enrichments in Rappaport–Vassiliadis and selenite–cystine medium, respectively (7 h), post-enrichment in Luria–Bertani medium (14–16 h), cell lysis by boiling in 1% Triton X-100, PCR using primers ST11, ST15 and a mimic internal control, and agarose gel electrophoresis. At the evaluation of the method on model food samples artificially contaminated with decimal dilutions of a Salmonella serotype Panama culture (cream cakes, ice cream, mayonnaise, meat products; 12 samples altogether), a detection limit of 100 cfu/25 g was determined. This detection limit was confirmed by the evaluation of the method on the mentioned model food samples artificially contaminated with reference materials containing on average 5 cfu of S. Panama. At the evaluation of the method on naturally contaminated food samples (cream cakes, ice cream, mayonnaise, egg melange, minced and separated meat, ham and salami; 44 samples altogether), identical results (9 positives) as with the reference method were obtained.

Synthetic Culture Media Evaluated for the Detection of Coliform Bacteria in Milk, Cheese and Egg Melange

Simple synthetic culture media of liquid and solid form (X broth and X agar) were tested for selective isolation of coliform bacteria. Selectivity is based on the ability of coliform bacteria to grow when the minimal medium contains simple inorganic substances as nitrogen and carbon supply. Selectivity of the media was tested by inoculation of pure cultures of different microbes belonging to the genera of Staphylococcus, Bacillus and Pseudomonas and the family Enterobacteriaceae and was found to be complete in this range. The comparative investigation of milk, camembert cheese and egg melange samples in the traditional and new media proved good applicability of X broth and X agar for an effective and selective detection of coliform bacteria. When testing pasteurized milk samples, X agar detected coliforms in significantly higher counts than violet red-bile-lactose agar.

Characterization of freeze–dried egg melange long stored after irradiation

During the 4-year period of storage at room temperature of the freeze–dried (control group) and the freeze–dried and gamma-irradiated (2.0 and 3.5 kGy) whole hen's egg mélange, no significant changes were found into the sensory and functional characteristics till the 28th month. The change in the number of SH groups was not unidirectional up to the 28th month and then it started to decrease in all investigated samples. During the entire period of investigation the amount of malondialdehyde in all three groups of egg mélange was considerably below the allowed limit for foodstuffs. The most significant fractions of the protein spectra showed a general tendency of decrease during the storage.

Detection of Salmonella in food, equivalent to ISO 6579, by a three-days polymerase chain reaction-based method

A method is presented for the detection of Salmonella in food, which produces definitive results on the third day after the sample collection. The method is equivalent to ISO 6579 in terms of the same detection limit of 10 0 cfu/25 g and 100% relative accuracy. The method involves pre-enrichment in buffered peptone water (16–20 h), two parallel selective enrichments in Rappaport–Vassiliadis and selenite–cystine medium, respectively (7 h), post-enrichment in Luria–Bertani medium (14–16 h), cell lysis by boiling in 1% Triton X-100, PCR using primers ST11, ST15 and a mimic internal control, and agarose gel electrophoresis. At the evaluation of the method on model food samples artificially contaminated with decimal dilutions of a Salmonella serotype Panama culture (cream cakes, ice cream, mayonnaise, meat products; 12 samples altogether), a detection limit of 10 0 cfu/25 g was determined. This detection limit was confirmed by the evaluation of the method on the mentioned model food samples artificially contaminated with reference materials containing on average 5 cfu of S. Panama. At the evaluation of the method on naturally contaminated food samples (cream cakes, ice cream, mayonnaise, egg melange, minced and separated meat, ham and salami; 44 samples altogether), identical results (9 positives) as with the reference method were obtained.

Preparation of spray-dried, sugar-free egg powder using glucose oxidase and catalase coimmobilized on cotton cloth

Glucose oxidase and catalase were coimmobilized on polyethylenimine-coated cotton cloth by adsorption followed by cross-linking with glutaraldehyde. The cloth-bound glucose oxidase—catalase could serve as an efficient and easily retrievable system for the repeated desugaring of egg melange in a batch reactor.

Removal of glucose from egg prior to spray drying by fermentation with immobilized yeast cells

Baker's yeast cells (40% w/v) were immobilized in 2% Ca-alginate and were used in a batch process for the removal of glucose from egg melange by fermentation. Immobilized cells (10 g) could completely remove the glucose from 135 ml melange in 60 min. The immobilized preparation was repeatedly used in 30 batches without decrease in the activity.

The effect of tube closures and media on the enrichment of Campylobacter jejuni

Enrichment of C. jejuni in metal, Morton-style capped tubes gave no growth. Cotton wool or sponge rubber plugged tubes yielded enrichment of C. jejuni to 1.6 × 10 3 cfu per ml from an inoculation of 0.18 cfu per ml in 10 ml medium. Enrichment of C. jejuni from egg melange in cotton plugged tubes and bottles showed that the ratio of egg melange to broth should not exceed 4:1 in bottles and 2:3 in tubes. When enriching from incubating fertile eggs infected by C. jejuni a decreasing quantitative and qualitative recovery was experienced with increasing time of egg incubation. Five enrichment broths and two selective plating media were compared in this experiment. The medium of Doyle and Roman (Appl. Environ. Microbiol. 43, 1343–1353 (1982)) and a routine enrichment broth plus rifampin (brucella broth containing per litre: 50 ml lysed horse blood, 10 mg rifampin, 5000 IU polymyxin B, 10 mg vancomycin, 5 mg trimethoprim lactate and the reductants of George et al. (J. Clin. Microbiol. 8, 36–41 (1978)) were superior to BNP broth. All media showed decreased enrichment of C. jejuni with increasing time of egg incubation, when growth was only of the order of 2 × 10 2 cfu per ml at day 15 of egg incubation. Rifampin was required to suppress contamination by Proteus species and Gram-positive cocci.