High-quality Food Products Research Articles

Development of Functional Food Technology for Food Security in the Regional Aspect

Ensuring food security is one of the main tasks of the state. The food security doctrine approved by the President of the Russian Federation, among other tasks, provides for the production of high-quality and safe food products that are accessible to all segments of the population and can support the health of consumers. Achieving food security in the far Eastern region is possible through the use of regional sources of agricultural and wild-growing raw materials. For the production of functional beverages, soy whey is used, obtained in the production of tofu from safe, non-genetically modified soy, pumpkin, carrots, cranberries and blueberries. The inclusion of these components in the recipe makes it possible to obtain drinks with a rich chemical composition, containing soluble protein fractions, a small amount of fat, carbohydrates, including dietary fibers (pectin substances) that have probiotic properties, minerals and physiologically functional ingredients (α-carotene, vitamins C, E, lycopene and succinic acid) and high organoleptic indicators. Soft drinks obtained by the developed technology can be classified as healthy food products.

Implementation of ATP and Microbial Indicator Testing for Hygiene Monitoring in a Tofu Production Facility Improves Product Quality and Hygienic Conditions of Food Contact Surfaces: A Case Study.

Rapid ATP testing and microbiological enumeration are two common methods to monitor the effectiveness of cleaning and sanitation in the food industry. In this study, ATP testing and microbiological enumeration were implemented at a tofu production facility with the goal of improving cleaning practices and overall plant hygiene. Results from ATP monitoring were used to target areas of the production environment needing additional cleaning; ATP results were verified by microbiological enumeration of aerobic microorganisms, lactic acid bacteria, and yeasts and molds. Products from the production line were enumerated for the same microorganisms to determine if there was an impact on product quality. After the implementation of ATP monitoring and targeted cleaning, there was a statistically lower proportion of swabs that failed to meet established sanitary requirements for ATP, aerobic microorganisms, and lactic acid bacteria (p < 0.05), but not for yeasts and molds. ATP swabs and microbiological enumeration agreed on site hygiene 75.1% (72.3-77.7%, 95% CI) of the time. Product data indicated that unpasteurized finished products contained a statistically lower microbial load of the three groups of organisms following implementation of the practices (p < 0.05).ImportanceCleaning and sanitation are critical to maintaining safe and high-quality food production. Monitoring these activities is important to ensure proper execution of procedure and to assure compliance with regulatory guidelines. The results from monitoring activities can direct targeted cleaning of areas with higher risk of contamination from foodstuffs and microorganisms. The results of this study show that ATP monitoring and microbiological enumeration are useful tools to verify and improve the efficacy of cleaning and sanitation practices, which can have a positive impact on both plant hygiene and product quality. However, testing regimes and critical parameters will vary based on the product and facility.

The effect of plant-based antioxidants on the storage capacity of canned milk

One of the most important economic tasks is the provision of the population with safe high-quality food products. Milk and dairy products are socially significant products in the population diet. Social-economical programs of the development of food processing industry target primarily small-scale processing industry. Taking into account geographical peculiarities and climate conditions in Russia, the studies on the improvement and development of new technologies of milk and dairy-containing preservatives with enhanced nutritional value and long shelf life have high priority. The first aspect provides the main properties of products; the second preserves them during all the period of storage with minimum risk of quality reduction. The evaluation of the quality and safety of preserved dairy products is performed by a number of organoleptic, physicochemical, and microbiological parameters. Taking into account constant improvement of the existing and the development of new innovative technologies, the increase in the range of the produced products, the strengthening of the requirements to shelf life. And other factors, the evaluation criteria of the quality and safety are constantly expanding and new methods are developed, which are introduced into the official registration documentation for new types of products. The development of new products provided the required conditions of their production and storage: a fine method of dehydration, optimization of the content and technological modes, stabilization of fatty bases with antioxidants, correction of fatty acids content, and sealed packaging.

Spatiotemporal Estimation of the Olive and Vine Cultivations’ Growing Degree Days in the Balkans Region

Olive and vine cultivations are two of the most important crops in Europe, yielding high quality and value food products. The climate change over the Balkans may elevate the agroecological pressure for the established crops and shift their cultivations areas. One of the widely-used agroclimatic indices is the growing degree days (GDD) which accumulates the necessary thermal units for the selected crops. Despite the advances on the agroclimatic research, there are few available methods for spatiotemporal estimation of this useful index. So, this research is focused on the construction of simple and reliable equations for the calculation and projection of olive and vine cultivations’ GDD over the Balkans. The models’ input parameters are the time, the altitude, the distance from the seashore, and the latitude. Its assembly is made by the extracted spatial data, combined with the Agri4Cast dataset for the period of 1980 to 2018 incorporating the regional climate change trend. The results indicate that the most influential parameter is the time, followed by the latitude, for both cultivations. According to the projections, as quantified by GDD, a vast sprawl of olive and vine cultivation areas will have been formed to the northern parts of the studied area. To be more precise, the viticulture could expand spatially by 28.8% (of the Balkans area) by 2040, and by 15.1% to 2060, when the olive cultivations’ area could sprawl 23.9% by 2040 and 20.3% by 2060.

Development of functional meatloaf technology

Many scientists and experts believe that combining meat and vegetable raw materials is the most promising way to solve the problem of healthy eating. The combination of raw materials allows you to obtain original high-quality food products of various compositions, expand the range of this type of product and allows you to use optimal customized recipes to ensure the best consistency and biological value. The article discusses the development of a technology for obtaining a functional food product using meat and vegetable components. The aim of the study is to develop a combined food product for therapeutic, prophylactic and functional purposes. An original recipe for rabbit meatloaf with the addition of plant components is proposed. According to the developed technology, the production of meat loaves was made on the basis of a balanced ratio of the main food ingredients, providing improved digestibility, assimilability, biological value while achieving the best consistency. Rabbit meat is used as a meat component. Chickpea flour, pine nuts, fenugreek seeds, paprika, table salt, black pepper were used as plant components. The quality assessment by organoleptic and physicochemical indicators was carried out according to generally accepted methods. This recipe made it possible to obtain a food product of a functional orientation, balanced in chemical composition, containing vegetable and animal proteins, fats, a sufficient amount of carbohydrates, group B vitamins, vitamins A, C, E, K, PP and such biologically significant elements as iron, calcium, potassium, sodium, magnesium, phosphorus, manganese, zinc, iodine, etc., with high organoleptic characteristics. The mass fraction of protein was at least 18.2%, fat - 13.0%, carbohydrates - 1.5%. The calorie content of 100 g of finished meatloaf was 183 Kcal.

Food Sector New Technologies and Innovations: Priorities for Vector Development

The authors consider the engineering and consumer archetypes of food industry enterprises innovative development. Publication activity testifies the increased interest to food sector innovative development; researchers point that the innovation development drivers are the tools of Industry 4.0 and Agriculture 4.0, many of which are already contributing to the transformation of industry in the world community. The main scientific message of this study is that new technologies and innovations in the food sector should be aimed at solving the global problems of hunger and malnutrition, at the production of high quality and safe food, with an increased focus on conscientiousness towards consumers, society and environment. Since it is the food sector, the main food chain formation entity, is responsible for making decisions regarding the level of the product quality, authenticity, naturalness and safety. The authors also defend traditional technologies that can help build a national food system. Research results can serve to identify target areas for innovative development of the food sector in the new economy and can be useful for the business community as an idea of possible investments.

Resource-saving environmentally friendly technologies and waste processing as a key to improve the sugar beet production efficiency

The world experience shows that in the 21st century, the sustainable development of the Russian beet production and sugar industry is impossible without scientific achievements. It requires low-cost resource-saving technologies that can save resources and increase the efficiency of sugar beet production. It was found that in order to increase the profitability of the sugar beet production industry, the following technologies should be used: intensive (application of herbicides); resource-saving (strip post-emergence application of herbicides); environmental protection (production of beets without herbicides, but with the use of manual labor). The intensification of sugar beet processing entails the use of new technologies that can reduce the volume of waste. The waste-free production makes it possible to strengthen the role of secondary resources as raw materials in the manufacture of various products. Secondary raw materials are used as raw materials. Structural and investment policies pursued by the government do not stimulate their processing. Therefore, beet-sugar agro-associations themselves should solve these issues. Their efforts should be aimed at ensuring the comprehensive processing of sugar beets to produce high-quality valuable food and feed products from production waste.

Food environment as a healthy lifestyle factor

The authors consider food products in the context of ensuring a healthy lifestyle. Arguing with the results of studies of foreign and domestic scientists the relationship between food and a healthy lifestyle, as well as well-being, and developing the theory of a healthy food environment, the main parameters of the formation of a healthy food environment have been established: first of all the production and consumption of high-quality and safe food products. The directions of the market development for functional food products at the federal level are determined, vectors of research in relation to social toxicants are indicated. The authors believe that the main provisions of this study can serve to build a holistic, balanced and effective theory of a healthy food environment development, as a factor ensuring a healthy lifestyle and well-being of people at any age, and can also be useful for the business community in terms of possible investments, and for consumers, as key subjects of the implemented concept of sustainable development.

Application of UV-C radiation light in fruit juice processing

Abstract Nowadays, consumers demand high-quality and fresh-like food products. In the fruit juices industry, the applied processes to guarantee safety and increase shelf life often negatively impact final product quality. Although thermal treatments are the most frequently applied processes to preserve fruit juices, heating may induce undesirable changes in sensory and nutritional characteristics. These facts prompted research on alternative and mild-non-thermal processes that assure the quality and safety of this type of liquid food. In this context, UV-C light has emerged, presenting several characteristics that make it a promising alternative to traditional processing and appropriate for liquid foods. UV-C light attributes and their application in the food industry are described in this work. Due to the recognized potential of this non-thermal technology on fruit juices, numerous researchers have been focusing on this subject. A compilation of those works is presented and discussed, emphasizing the UV-C light impact on quality/nutritional aspects and microbial inactivation in fruit juices. This critical review paper aims to be a valuable tool for finding characteristics/conditions of UV-C treatments and determine the corresponding impact on quality and safety parameters of fruit juices, opening topics for further research.

Composition and content of antioxidants in nodules and leaves of stachis (Stachys sieboldii Mig) of Bochonok and Rakushka varieties

Providing the world population with high-quality and functional food products is one of the main tasks of modern scientists. The introduction and subsequent cultivation of new and rare crops makes it possible to expand the diet. Stachys sieboldii Mig, or stakhys, is a vegetable plant with medicinal properties. Of particular value is the underground part of the plant, its nodules. But even the leaves accumulate microelements, antioxidants and phenolic compounds.

ТЕОРЕТИКО-МЕТОДИЧНІ ЗАСАДИ СТАЛОГО РОЗВИТКУ ПРОДОВОЛЬЧОЇ СФЕРИ У СИСТЕМІ ЕКОНОМІЧНОЇ БЕЗПЕКИ ДЕРЖАВИ

The article develops the theoretical and methodological foundations of sustainable development of the food sector in the system of economic security of the state in the conditions of modern institutional transformations. It is determined that food security occupies a significant place in research of socio-economic, political, environmental, demographic, managerial, biological, informational, institutional nature and other scientific areas. The interpretation of the food sphere of economic security as the ability of the national economy on the basis of realization of own resource potential to provide high quality food products with current and extraordinary needs of the population of the country is substantiated. The theoretical and methodological approach to the formation of the system of food security development of economic security is proposed. The model of food sphere of economic security is offered, which provides the choice of the optimal solution according to the selected criteria, which is based on the recognition of multi-subject composition of its participants, the presence of direct and feedback links between them, implemented using methods of hierarchical coordination and spontaneous order and private interests. The targets for the functioning of the food sector as the most important component of the economic security system are: food security of the population; physical and economic availability of food for different categories of the population, characterized by the required quantity, range and quality in the presence of a certain level of solvency of consumers; protection of domestic producers from import dependence in the markets of final food products and resources for its production. The peculiarity of food security as a component of economic security is not only self-sufficiency in basic foods, but also in creating a strong export agri-food potential of environmentally friendly products. This is facilitated primarily by the natural and economic conditions of our state. The formation of food markets must correspond to the most important areas that ensure the effective development of its own production of raw materials and food, improving the system of sales and organization of trade in food products.

"PLANT-BENEFICIAL MICROBIAL INOCULANTS AND THEIR FORMULATION – A REVIEW"

" Agriculture plays a crucial role in the society and global economy and has a huge impact on the environment. Human overpopulation require higher amounts of food, and due to the overwhelming increase of health disorder it is a consumer demand for high quality food products. However, intensive agricultural practices involve the use of synthetic substances, with negative effects on human health and environmental safety. These triggered the concern of global regulatory agencies for new strategies and harsh regulations regarding agricultural inputs. Sustainable agriculture practices, including the use of renewable resources are now promoted. Biofertilizers, biopesticides and biostimulants contribute to agricultural yield and quality improvement, having a low detrimental impact on the environment. Microbial inoculants based on selected microorganisms are promising products that can improve plant growth and productivity and prevent crops from pest and diseases attack, being an environmental friendly approach. Plant beneficial microorganisms trigger various mechanisms for soil improvement, nitrogen fixation, nutrients solubilization and uptake in plants. Some beneficial microorganisms can release active biomolecule involved in plant protection, or suppress biotic and abiotic stress factors, revealing plant or environmental benefits. This study aims to review plant beneficial microbial agro-inoculants, successful formulations and application methods."

Packaging’s of the organic farming products in the context of circular economy

Research background: Food production is more and more globalized concerning not only the suppliers of food ingredients and producers but also considering the packaging trends and solutions available on the market. In opposition to that trend the EU high quality food products schemes were implemented such as organic farming products or traditional and regional ones. That products are usually perceived as good for the environment which is not always case when the packaging of that products are considered. The other global trend described in the paper that is focusing the attention is circular economy idea that points to the takeover from a linear economy to a circular economy. This paper combine the specific product (organic food) and its packaging with the recommendations of circular economy. Purpose of the article: The purpose of the study was the question, if the studied companies that are under the strict obligatory surveillance according to the organic food production rules meet the requirements of the sustainable production and circular economy requirements. Methods: Food processing manufacturers operating on a polish market were surveyed in the area of circular economy aspects concerning the use of the product packaging to indicate the level of implementation and real interest in sustainable development and circular economy. Findings &amp; Value added: The main findings are related to the conclusion that organic farming producers with no implemented voluntary management system standards do not implement circular economy requirements.

К ВОПРОСУ РАЗВИТИЯ КОЛЛЕКТИВНЫХ ФОРМ ХОЗЯЙСТВОВАНИЯ В САМАРСКОЙ ОБЛАСТИ: ДЕЯТЕЛЬНОСТЬ КООПЕРАТИВНЫХ ОРГАНИЗАЦИЙ

The concept of sustainable development of rural areas has set the tasks for the development of collective forms of farming in the countryside, the main of which are cooperatives. Developed agricultural cooperation is the most important mechanism for increasing production efficiency and social stability in society. It allows providing the population with high-quality food products of its own production, increasing the level of their income. However, activities of cooperative organizations are not covered fully enough, and activities themselves are poorly developed. Samara Oblast is one of the regions with a low development of supply, marketing and processing cooperation. At the same time, credit cooperation is developing quite actively here. The region’s administration pays attention to the development of cooperative organizations. Support is provided mainly in the form of subsidizing interest rates on loans under the State Development Program. Despite the measures taken by the regional government bodies, in recent years the region has seen a decrease in the number of agricultural consumer cooperatives. For more than twenty years, Russian agricultural cooperation has been developing in market conditions. This development is not going without problems. Heads of agricultural enterprises and of municipal districts understand that it is impossible to stabilize and increase the efficiency of the agricultural sector, to develop rural areas without the development of production cooperative organizations. Empirical material was obtained through surveying in order to form certain ideas about the rural residents’ awareness of the activities of cooperative organizations, of their involvement in the social life of the village and in the increasing of the population’s social activity. The results of the survey show that the respondents have little understanding of the activities of agricultural cooperatives. When asked about the awareness of their activities, every third respondent answered that he had heard something about cooperatives of the 1990s. For all the difficulties, the cooperative movement in the countryside is a condition for the successful promotion of food products produced by small forms of farming. Agricultural cooperation can become a serious force not only in achieving the individual goals of consumers, workers of the consumer cooperation system and shareholders, in strengthening their personal well-being and social security, but also in implementing national tasks, priority national projects, targeted programs, and ensuring the population’s employment.

Socio-Economic Aspects of the Development of Agricultural Enterprises in Irkutsk Region

Living standards and the level of socio-economic development are inextricably linked to the economic efficiency of production, distribution, exchange, and consumption of the material goods. The productivity and salary level of agro-industrial enterprises have a decisive influence on the level of agricultural enterprises development and financial capabilities. The article analyzed the impact of the main factors on the workers wages in Irkutsk region agricultural enterprises. The study focused on the analysis of wage dynamics and its impact on productivity in agricultural enterprises. The study concluded that there is a need to develop, strengthen and improve production by creating conditions for the development of industrial and agricultural production, which will lead to the creation of additional jobs and increase the gross domestic product production to provide the population with high quality food products.

Solutions of the HACCP issues in live kvass production

Currently, one of the main tasks facing manufacturers is the development and implementation of the HACCP system in the production of high-quality food products. In Russia the conformity of HACCP systems is confirmed by certification. In February 2001, the Gosstandart of Russia registered the HACCP voluntary certification system. It’s purpose is to control all hazardous factors that are likely to threaten the safety of food products. The article discusses the issue associated with solving the problems of ensuring safety of live kvass production at all technological stages. In our research a block diagram of the technological process for the production of «Maykopsky Chestny» kvass at LLC «MPC» Maykop Brewery plant has been analyzed and compared with the standard kvass production scheme. Potentially dangerous factors (physical, chemical, biological) have been analyzed. Critical control points (CCP) have been determined at certain stages of the technological process on the basis of the list of significant hazardous factors. The «Decision tree» method has been (GOST R 51705.1-2001) to select critical control points. This method makes it possible to determine whether this stage of the technological process is critical. The CCP have been determined by analyzing each considered hazardous factor separately and considering all the operations included in the production process diagram sequentially. In the research the situations have been considered that might reveal exceedance of fixed critical limits in the CCP and for this purpose corrective actions have been developed. The research results on the development of the HACCP system at LLC «MPK» Maykop Brewery plant will make it possible to obtain high quality live kvass.

Предобработка нитевидной микроплазмой при поддержке термоэлектронной эмиссии в процессе сублимационной сушки плодов манго

Introduction. The research objective was to study the effect of filamentous microplasma pretreatment on the efficiency of freeze drying. It featured mango fruit and assessed the quality of the dried product. Year-round availability of exotic fruit poses a challenge of providing consumers with high-quality food products. Freeze-drying, if combined with advanced electrophysical technologies, makes it possible to maintain the high quality of the product while improving the processing. This non-thermal method technology presupposes pretreatment with filamentous microplasma (FM) and thermoelectric emission. FM affects the membrane of plant cells and forms a through channel, thus improving mass transfer. Study objects and methods. Before freeze-drying, fresh mango fruit was cut into slices of 6.0 ± 0.5 mm each and the average diameter of 72 ± 3 mm. Freeze-dried fruits were analyzed according to the degree of rehydration and quality. FM treatment was performed at the electric field strength E = 600 kV/m, while the specific energy was 1 kJ/kg per unit. Results and discussion. FM pretreatment with thermoelectric emission reduced the drying time by 38%, which was enough to achieve equilibrium moisture content. It also increased the degree of rehydration from 2.58 to 3.14. FM pretreatment raised the total content of phenols and carotenoids, but reduced the total content of flavonoids. FM pretreatment also affected the antioxidant capacity, reducing it from 0.43 to 0.41 by the ABTS method and from 0.90 to 0.75 by the DPPH method. Conclusion. FM pretreatment increased the ability to restore the freeze-dried samples. The mango samples preserved the high content of phenols and carotenoids. The antioxidant capacity of the FM-treated samples proved to be slightly lower than in the control samples. In general, pretreatment with filamentous microplasma and thermoelectric emission had a positive effect on the quality of freeze-dried mango, reduced the processing time, and improved the rehydration characteristics of the final product.

Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes

Nonthermal processing technologies have focused on the production of safe, fresh-like and high quality food products very much in line with current consumer demands. It is a high priority to maintain the quality attributes of the food during its shelf life. In this study; microbial stability, physicochemical properties and phytochemical characteristics of strawberry juice (SJ) pasteurized by ultrasonication (US) (55 °C, 0.29 W/mL acoustic energy density, 120 μm amplitude, 3 min), high pressure processing (HPP) (300 MPa, 1 min), and pulsed electric fields (PEF) (35 kV/cm, 27 μs) were evaluated during 42 days of storage at 4 °C in comparison with conventional thermal pasteurization as a reference treatment (72 °C, 15 s). The nonthermal processes were equivalent in terms of E. coli inactivation since the selected processing conditions previously led to almost identical inactivation level (at least 5-log) of inoculated E. coli. Thus, the current study demonstrates how these equivalent US, HPP, and PEF treatments differ from each other in terms of their effect on SJ natural microbiota and quality characteristics during refrigerated storage. Results showed that US, HPP, and heat treatment ensured the microbial stability of SJ for at least 42 days while PEF extended the shelf life of SJ by at least 28 days based on the natural microbiota. No significant difference was found for the total soluble solids of the processed samples (p > 0.05) whereas acidity and pH of the samples varied during the storage period (p < 0.05). Immediately after processing, the total phenolic contents and antioxidant activities of SJ were better retained by HPP and PEF compared to thermal pasteurization. Furthermore, HPP and PEF significantly increased total anthocyanin content of SJ by 15 and 17% with respect to untreated SJ (p < 0.05). Phytochemical characteristics of processed SJ started to decrease after 7 days of storage irrespective of treatment type. HPP treated juices showed significantly higher levels of total anthocyanin and antioxidant activity at the final day of storage. Principal component and cluster analysis showed that the processed SJ samples had higher similarity to the untreated fresh SJ during storage up to 14 days, while the samples beyond this storage period clustered together and discriminated from the rest indicating a decreased similarity to the fresh juice. This study rendered simultaneous evaluation of several quality characteristics during storage of pasteurized strawberry juice based on the equivalent processing approach and multivariate data analysis. Under the selected processing conditions, HPP was the best option to extend the shelf life of SJ and enhance its phytochemical characteristics.

Modeling of Craft Technology of Boiled Sausage “Firm Plus”

The topicality. Serious changes in the structure of nutrition associated with changes in lifestyle, a decrease in energy consumption, lead to the fact that none of the population groups receives from the food consumed the amount of essential nutrients and micro- and macro elements necessary for health. Fortified, so-called multicomponent meat products can solve the problem of nutritional optimization. One of the promising directions for the production of multicomponent meat products is the introduction of additional high-quality components and food additives into standard formulations in order to improve nutritional value, organoleptic, structural and mechanical properties and enrichment with essential substances. Among the essential nutritional factors necessary to maintain the homeostasis of the human body, essential amino acids are isolated, the source of which is freshwater bivalve mussels and mineral compounds. One of the scarcest selenium compounds are powerful cancer-protective agents, metabolic regulators, which are part of most hormones and enzymes. One of the ways to implement this direction can be the enrichment of minced meat of boiled sausages of standard recipe with the soft body of freshwater bivalve mussels and dietary selenium-protein (DSSP) additive “Sivoselen plus”. The technology of DSSP “Sivoselen plus” contains organic selenium, which is obtained as a result of the interaction of selenium salts and globular proteins of milk whey, scientifically substantiated. It has been established that DSSP “Sivoselen plus” has therapeutic and prophylactic value and, in addition, is an emulsifier of dispersed multicomponent systems. Its introduction into the formulation of food products does not affect the organoleptic properties, increases the structural and mechanical properties of sausage meat and enriches the body with organic selenium.The aim of the work is to substantiate the development of a technology of cooked sausages with a multicomponent composition of raw materials, to expand the range of quality food products by modeling the recipe and technology of cooked sausages with the addition of a soft body of freshwater bivalve mussels and DSSP “Sivoselen plus”. When writing the article, the following research methods were used: standard methods of organoleptic profile analysis, structural and mechanical, methods of experiment planning and mathematical processing of experimental data using modern computer programs.Results. The expediency of using freshwater mollusks and dietary supplements “Sivoselen plus” in the technology development of cooked sausages of the soft body of freshwater mollusks and dietary supplements is theoretically and experimentally substantiated. The modeling of the composition of boiled sausage “Firmennaya plus” was carried out, which made it possible to estimate the influence of the soft body of freshwater mollusks and DSSP “Sivoselen plus” on the organoleptic and structural-mechanical properties of the product. It was found that the optimal amounts for entering into the recipe for the soft body of freshwater mollusk are15.3 g per100 g, and the amount of DSSP “Sivoselen plus” –0.46 g per100 g. Based on the organoleptic analysis, it was determined that cooked sausage “ Firm plus” does not have a smell and taste typical for freshwater fish. The addition of DSSP “Sivoselen plus” in a dosage of0.46 g per100 g does not impair the organoleptic properties. The addition of DSSP “Sivoselen plus” helps to stabilize the stuffing systems. The study of a model sample of cooked sausage DSSP “Sivoselen plus” showed that adding it in an amount of0.46 g of the product has a positive effect on the functional and technological properties of minced meat. This is evidenced by the increase in the indicators of the water holding capacity and fat holding capacity pasta in the experimental sample compared to the control. The data obtained make it possible to substantiate the technology of boiled sausage “Firmennaya plus” with the addition of a soft body of freshwater mollusk enriched with DSSP “Sivoselen plus”.Conclusions and discussion. The technology of boiled sausage with the addition of a soft body of freshwater mollusks and DSSP “Sivoselen plus” has been developed and modeled, which makes it possible to make the composition of boiled sausage more balanced and satisfy consumers’ need for high-quality food products. The scientific novelty of the research lies in the theoretical substantiation and experimental confirmation of the expediency of using the soft body of freshwater mussels and DSSP “Sivoselen plus” and their influence on the organoleptic, functional and technological properties of cooked sausage “Firm plus”.

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage.

The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and freezing is one of the technologies used for the production of high-quality foods. However, cell breakages occurring during freezing and frozen storage can lead to the release of antioxidant compounds and their degradation due to chemical and enzymatic oxidation reactions, and thus, they could present a lower antioxidant activity compared to the corresponding fresh product. In this context, process conditions, freezing pre-treatments and the use of cryoprotectants can limit the extent of freeze-induced damages and preserve the antioxidant activity of plant foods. This review collects and discusses the state-of-the-art knowledge on the single and combined effect of freezing and frozen storage conditions on the antioxidant activity of fruits and vegetables as well as the role of cryoprotectants. Classes of compounds responsible for the antioxidant activity of plant foods and the most common methods used for the evaluation of the antioxidant activity in vitro are also presented. The freezing principles and the effects of ice nucleation and crystallization on fruits, vegetables and their main derivatives (juices, pulps) have been addressed to highlight their impact on the AOA of plant foods. The effect of freezing and frozen storage on the AOA of plant foods resulted dependant on a series of intrinsic factors (e.g., composition and structure), while the role of extrinsic processing-related factors, such as freezing and storage temperatures, is ambiguous. In particular, many conflicting results are reported in the literature with a high variability depending on the method of analysis used for the AOA evaluation and data expression (fresh or dry weight). Other intrinsic raw material properties (e.g., cultivar, ripening degree), post-harvest conditions, as well as defrosting methods that in the majority of the studies are scarcely reported, contribute to the aforementioned discrepancies. Finally, due to the limited number of studies reported in the literature and the high variability in product processing, the effect of cryoprotectants on the AOA of plant foods remains unclear.