Mass Fraction Of Protein Research Articles

Qualitative indicators of milk and fermented milk products when activated zeolite and probiotics are included in the diet of cows

Relevance. The quality of milk depends on the season of the year, the breed of animals, the state of metabolism, and the characteristics of feeding and maintenance technology. The quality of milk determines its technological properties and the quality of its processed products.Methods. The content of somatic cells in milk, the acidity of milk, cottage cheese, yogurt, and syneresis of yogurt were determined. In milk processing products, the content of the mass fraction of nitrogen and crude protein, crude ash, calcium, and phosphorus was determined.Results. When feeding cows with the yeast probiotic activated zeolite and the phytoprobiotic “Provitol”, a significant decrease in the content of somatic cells in freshly milked milk of cows was established by 13.02% (p < 0.05). Significantly lower milk acidity values were established (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively), significantly higher yogurt acidity values (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively, significantly lower yogurt syneresis (by 4.70% (p < 0.001) and 3.10% (p < 0.01), respectively). The use of activated zeolite and yeast probiotic “Kluver Pro” in the diets leads to a significantly higher content (compared with the control) of the mass fraction of fat in cottage cheese and yogurt — by 10.47 abs. % (p < 0.001) and 4.58 abs. % (p < 0.001).

Veterinary and sanitary assessment of milk quality in black-and-white cows fed with extruded compound feeds in North Kazakhstan

Background: Today, one of the most effective ways to increase the digestibility of nutrients is extrusion processing. Raw materials are exposed to high temperatures and pressure, which leads to qualitative and nutritional transformations. The study aims to identify the effect of extruded compound feeds on cow productivity and the qualitative composition of milk.Methods: Based on the chemical analysis of milk, the following indicators were studied: fat mass fraction, protein mass fraction, casein, lactose, dry matter, skimmed milk residue, urea, density, titrated acidity, active acidity, and somatic cells. An organoleptic evaluation of milk was carried out according to the following indicators: color, smell, taste, appearance, and consistency. Once a month, a control milking was carried out to account for productivity.Results: The EG's raw milk had higher casein and lactose content compared to the CG, with EG II showing the highest levels. Additionally, milk from the EG contained more solids, indicating better nutritional and technological properties, with solid content being 3.8-5.7% higher than in the CG.Conclusion: Based on the obtained results, it was found that milk productivity had increased by 10-20%, the fat mass fraction by 7-10%, the protein mass fraction by 5.1-6.5%, the amount of dry matter by 3.8-5.7%, and lactose by 1.1-4.3%.Keywords: Extruded Compound Feeds; Milk Productivity; Black-And-White Breed; Fat; Protein

Studying the relationship of the type of higher nervous activity with the milk productivity of cows

The purpose of the presented research was to study the influence of the type of higher nervous activity (HNA) on the secretion of organic components of milk in various milking conditions. The studies were carried out in 2 periods. The first period was standard, and in the second there was a conditioned stimulus - the presence of an outsider. Black-and-white cows were assigned to four types of higher nervous activity: type 1 - strong, balanced; type 2 - strong, unbalanced; 3 - strong, inert; 4 - weak, inhibitory. In the first period, type 2 cows showed a significant decrease in the amount of milk, fat and glucose, but the mass fraction of protein in milk tended to increase separately for each milking by 0.22 %. The ratio of the mass fraction of protein to the percentage of lactose for two milkings was significantly higher by 0.06, in relation to type 1. In type 3, in general, for two milkings, an increase in lactose by 13.3 g, fat - by 7.0 g was noted, in contrast to the indicators of the first type. Animals of the fourth type tended to reduce milk secretion to 18.3 %. Also, the mass fraction of fat in milk was lower to 0.53 % (P < 0.05) and protein to 0.28 %, and the proportion of lactose in milk, on the contrary, was consistently higher in both milkings by 0.25-0,26 % (P < 0.05). In the second period (with a conditioned stimulus), cows of the second group showed a positive trend towards an increase in the mass fraction of protein in the morning with machine milking by 0.26 % (P < 0.05), and with manual milking by 0.32 % (P < 0.05), in relation to the first group. The mass fraction of fat during machine and manual milking in animals of the second type tended to decrease. In the third group, the indicators of milk of the first streams in the morning were higher by 0.99 % (P < 0.05) - fat, by 0.33 % - protein, by 0.09 % - lactose, in relation to the first type of higher nervous activity. In cows with a weak, inhibitory nervous system, the influence of the conditioned stimulus contributed to a decrease in the ratios of the mass fraction of fat and protein in milk to lactose to 0.14 and 0.09, compared with type 1 cows.

Влияние возраста первого отела на молочную продуктивность и качество молока

Nowadays, in order to reduce the cost of replacement heifers raising, early insemination and, accordingly, earlier use of cows are practiced in many farms. The purpose of the research is to study the relationship between milk productivity and the age of the first insemination of Holstein heifers under the conditions of OOO Kaluzhskaya Niva (a limited liability company under the laws of Russian Federation) in the Peremyshl district. The experimental groups were formed from cows with completed fourth lactation, taking into account the age of the first fruitful insemination. As the result of the study, it was found out that the optimal insemination index is observed at heifers of the first and second groups upon reaching the age of 12-14 months with a live weight of 337.6-340.9 kg. The shortage of live weight of heifers by the age of 12 months lengthens the time of raising, and reduces the effectiveness of their insemination (group 4 – the multiplicity of insemination is 3.3). The maximum growth rate was observed at heifers of the first group and made 865-931 g/day, which is 6.1-32.1% higher than in heifers of the other groups. When analyzing the dairy productivity of cows, there is a tendency to decrease the level at the second and third lactations, and an increase in the fourth lactation in comparison with the first one. More balanced lactation activity in a number of lactations is observed in cows of the third group (II lactation decreased by 2%, III - decreased by 5%, IV – increased by 17.5%, compared with the first lactation). At the same time, the variation in milk yield in cows of the other groups ranges from -9.2% to +20.6%. The differences in the indicators of the mass fraction of fat and the mass fraction of protein in milk of cows of different groups are not significant. The tendency of decrease of the mass fraction of fat in milk in cows of all groups is noted by the 4th lactation, with increase in the mass fraction of protein. Thus, for the manifestation of high milk productivity and its preservation in a number of lactation, the optimal age for the first insemination of Holstein heifers is 15-16 months.

Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs.

Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing beef and broiler chicken to produce higher quality meatballs. The aim of this study is to determine how substituting beef and broiler meat with tuna meat affects the chemical and sensory characteristics of meatballs. In this study, 1000 g of meatballs were prepared from 60 % of beef or broiler chicken. Each meat was replaced with tuna meat at mass fractions of 0, 20 and 40 %. The meat was finely ground and mixed with mass fractions (in %) of: tapioca flour 20, garlic 1.2, salt 2, ground pepper 0.5, egg white 0.3 and ice cubes 16. The tested variables included the chemical quality (moisture, protein, fat, ash, cholesterol and fatty acids) and sensory quality (colour, aroma, elasticity, texture and taste) of the meatballs. The data obtained were statistically analysed using a completely randomised factorial design analysis of variance. The results show that increasing the mass fraction of tuna as a substitute for beef and broiler meat significantly increased (p<0.01) the moisture, protein and PUFA mass fractions and colour, but decreased (p<0.01) the cholesterol and fat mass fraction of the meatballs. A significant interaction (p<0.01) was observed between the tuna mass fraction and the type of meat, which affected the mass fractions of moisture, protein, cholesterol and fat as well as colour of the meatballs. In particular, increasing the tuna mass fraction to 40 % significantly increased (p<0.01) the moisture mass fraction of the beef meatballs, as well as the protein mass fraction and colour of the beef and chicken meatballs. However, the moisture mass fraction of chicken meatballs and the fat and cholesterol mass fraction of beef and chicken meatballs decreased significantly (p<0.01). In conclusion, replacing 40 % of beef and chicken meatballs with tuna can improve protein content and colour, and reduce fat and cholesterol content. These results suggest that tuna can be used as a substitute for beef and chicken to produce higher quality meatballs that are rich in protein but low in cholesterol and fat. This approach can also be applied to other processed meat products such as sausages and nuggets to improve their nutritional quality.

Substantiating the feasibility of using hemp seed protein in cooked sausage technology

The object of this study was the technology of cooked sausages with hemp seed protein. The research considers determining the effectiveness of using protein from hemp seeds in the technology of cooked sausages to increase the nutritional value and improve the functional and technological indicators when replacing part of the meat raw material. The subject of the research was meat model systems, cooked sausage with hemp seed protein. Three prototypes of cooked sausages based on the analog were developed. In experimental samples of cooked sausages, second-grade beef was replaced with protein from hemp seeds (Cannabis Sativa L.) (ToV "Desnaland", Ukraine) in amounts of 12, 14, and 16 %. The functional and technological indicators of hemp seed protein were previously investigated at hydromodules of 1:1, 1:2, and 1:3. It was found that hydrated hemp seed protein in a ratio of 1:1 had the best parameters for introduction into minced meat systems. It was determined that the introduction of proteins from hemp seeds (hydromodule 1:1) in the amount of 12–16 % increases the water-binding capacity of minced meat to 97.8 %, plasticity by 16.19–23.85 %, and the content of total moisture in samples of cooked sausages after heat treatment by 5.08–7.08 %, yield of the finished product up to 129.83 %. Replacing second-grade beef in cooked sausage with protein from hemp seeds causes an increase in the mass fraction of protein in finished products by 14.99–19.98 %, and mineral substances by 68.52–97.22 %. The organoleptic indicators of the experimental cooked sausages met the regulatory requirements. The safety of the developed products was established according to microbiological indicators. It has been proven that the use of hydrated protein from hemp seeds in the technology of cooked sausages in the amount of 12–14 % makes it possible to obtain a meat product with a high level of functional and technological indicators of model meat systems and organoleptic indicators of finished products. The use of protein from hemp seeds in the production of cooked sausages makes it possible to expand the range of products popular among the population

КОМБИНИРОВАННЫЕ ТВОРОЖНО-ОВОЩНЫЕ ЗАПЕКАНКИ ИЗ МЕСТНОГО СЫРЬЯ ДЛЯ РАЦИОНАЛЬНОГО ПИТАНИЯ

The aim of the study is to develop a recipe for combined curd-vegetable casseroles from local raw materials with improved organoleptic and physicochemical properties. A comprehensive study was conducted that allowed theoretically and experimentally substantiating the feasibility of using turnips as a functional ingredient in the preparation of curd-vegetable casserole. The following quality indicators were studied in the experimental samples of culinary products: mass fraction of fat, protein, total sugars, ascorbic acid content; sanitary and microbiological indicators: the number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), the number of yeast and mold fungi, and coliform bacteria (BGCP). The applied research methods are the mass fraction of fats according to GOST 31902-2012, the mass fraction of protein by the Kjeldahl method according to GOST 10846-91, the mass fraction of ascorbic acid was determined by titration with a solution of sodium 2,6-dichlorophenolindophenolate according to GOST 24556-89, the mass fraction of sugars – by the iodometric method, by diluting the sanitary and microbiolo¬gical indicators of QMAFAnM according to GOST 10444.15-94, counting the colonies of mold fungi and yeast according to GOST 10444.12-2013 and coliform bacteria according to GOST 31747-2012. The study was carried out at the Department of Public Catering Technology and Processing of Plant Raw Materials of the Federal State Budgetary Educational Institution of Higher Education "BashSAU", Republic of Bashkortostan. In the recipe for making cottage cheese and vegetable casserole, carrots were replaced with turnips in a ratio of 25 to 100 %. It was found that 100 % replacement of carrots with turnips in a culinary product improves organoleptic properties (taste, color) and physicochemical indicators (increase in vitamin C by 5.5 times). Sanitary and microbiological indicators (QMAFAnM, coliform bacteria, yeast and mold) corresponded to the required SanPiN 2.3.2.1078-01 standards.

Justification of membrane filtration parameters in the production of whey protein isolate

The research was aimed at studying the combined effect of micro- and ultrafiltration technological parameters for justification of rational modes in the production of whey protein isolate. The process flow of whey protein isolate production was determined. It includes whey purification from casein dust and fat, pasteurization, ultrafiltration, microfiltration, ultrafiltration (combined with diafiltration), spray drying. Concentration was carried out from a dry matter mass fraction of 5.4-5.6% to 11.3-12.6% (protein concentration factor is 6.5-13). Microfiltration of the resulting retentate was used to maximize disposal of milk fat. The process was carried out using ceramic membranes (pore size from 0.14 pm to 1.4 pm). Their protein retention capacity was 0.2-0.4%, fat retention capacity was 64.6-76.2%. Rational microfiltration modes were selected. They are inlet pressure 0.15-0.2 MPa and temperature 10-15 °C. The microfiltration permeate was treated via repeated ultrafiltration combining it with diafiltration. It was possible to achieve the protein content in dry matter of the product not more than 87% using diafiltration with half the volume of water. However, it does not meet the requirements for the isolate. Increasing the amount of water for diafiltration caused a rise in the protein content in dry matter of the concentrate. The protein mass fraction in the whey protein isolate before drying was at least 17%. The whey protein isolate powder was characterized by the high protein content (93% in terms of SNF), quality and safety indicators met the requirements of regulatory documentation.

The use of a complex of microorganisms in yogurt production technology

Fermented milk products are one of the most common foods among the population. This category of products includes yogurt, which is available in its various variations: with different acidity concentrations, with various additives, and different fat content. The article presents the results of studies on the influence of a complex of microorganisms on the quality indicators of yogurt (organoleptic, physicochemical). The purpose of the research was to study the effect of different volumes of symbiotic starter on the quality indicators of yogurt. The research was carried out in the laboratory of the Department of Biotechnology and Food Products of the Ural State Agrarian University.The Methods. Four yogurt samples were produced and analyzed: a control sample and three experimental ones. The finished products were assessed for organoleptic characteristics and mass fraction of protein (GOST 31981-2013). Acidity was set according to GOST 31976-2012.The Results. According to experts, sample No. 2 was recognized as the best, with a total volume of the complex of microorganisms of 70 ml per 150 g of the finished product. This sample had a uniform consistency, undisturbed clot, and no whey separation was observed; taste and smell – pure, fermented milk; color – milky white. All test samples had deviations in the protein mass fraction. Thus, in sample No. 1, MDB was 3.4%, in samples No. 2 and No. 3 – 3.6 and 3.8%. The obtained indicators were higher than the standard values by 0.2, 0.4 and 0.6%, respectively. Acidity in all samples was within normal limits.The Conclusion. Yogurt, with a complex of microorganisms can expand the line of functional products, and the addition of symbiotic starters will improve the properties of the product and classify it as functional.

Development of the formulation and technology of a new fish culinary product "Cream cheese fish from blue catfish" enriched with iodine of kelp of the White Sea

Expanding the range of products based on the rational use of available fish resources is a current direction for the development of the food industry of the Russian Federation. Blue catfish, a little-used fishery item in the Northern Basin, was chosen as a raw material for the development of a fish culinary paste product. Blue catfish meat is significantly watered (up to 93 % of the total mass), as a result there are currently no technologies for deep processing of fish for food purposes. During the research, the technology of a new fish culinary product "Fish cream cheese from blue catfish, enriched with iodine from White Sea kelp" has been proposed in an assortment, and recipes have been developed, optimized in the MatLab program. The amino acid composition of blue catfish meat as well as indicators of the nutritional value of new products have been considered. The energy value of 100 g of product varies from 120 to 150 kcal, the mass fraction of protein is 8.5–11 %; fat – 9–13 %; carbohydrates – 2–2.5 %. The iodine content in a unit of consumer packaging of the product "Cream cheese fish from blue catfish with pickled seaweed" was experimentally established to be 340 mcg per 100 g; a 44 g serving of this product contains 100 % of the recommended daily intake of the micronutrient (150 mcg). The developed product "Cream cheese fish from blue catfish with pickled seaweed" can be classified as "enriched with iodine" when the amount of its daily consumption (25 g) is indicated on the consumer packaging.

AMARANTH: PROBLEMS AND PERSPECTIVES OF PROCESSING

Amaranth is one of the ancient, so-called pseudo-cereal crops, the first mentions of it date back more than 8,000 years. Despite the sufficiently high study of amaranth and its wide distribution, according to the volume of its cultivation, it can be classified either as a niche crop or as a special purpose crop. Amaranth can be attributed to small-seeded grain crops, the grain has a rounded lenticular, oval-rounded shape with a diameter of 0.9 to 1.7 mm, the weight of 1000 grains is in the range of 0.6 to 1.1 g. Amaranth grains can be white, red, golden, black, or brown in color, with the white grain having the highest manufacturability. In Ukraine, up to 50 enterprises are engaged in the processing of amaranth, while receiving oil, cereals, flakes and flour, but at the moment, despite the high usefulness of these products, a permanent circle of its consumers has not yet been formed in our country, which in turn affects the volume of amaranth cultivation and volumes of its processing into food products. 15 varieties of amaranth are included in the register of plant varieties suitable for distribution on the territory of Ukraine, among which seven varieties are intended for grain. Sterkh, the forage amaranth variety, was the first to enter the Register... in 1994. In the following year, 1998, three amaranth varieties Atstek and Ul'tra and Kremovyi rannii were registered. It should be noted that the first two varieties are grain requirements according to the recommendations of the Register..., and the Kremovyi rannii variety is a fodder variety. In 1999, two more grain varieties of amaranth, Orkhideia and Polischuk, were registered. In 2000, the grain requirements variety Zhaivir was registered. In 2003, the Liera and Sem grain requirements varieties were registered, and in 2009, the Students'kyi variety. Indirectly, amaranth can be characterized by a mass fraction of protein up to 19%, fat up to 9%, carbohydrates up to 60 %, fiber up to 4 %, ash up to 3 %. An impeding factor in increasing the volume of amaranth grain processing is the lack of approved regulations and the lack of enterprises with the appropriate understanding of how to effectively clean amaranth grain from impurities, carry out dehulling, sorting of dehulling products and, most importantly, what kind of product range to produce. All this stops the wide spread of this crop in our country and, accordingly, amaranth products are not widely distributed compared to other traditional crops and are not well known to the domestic consumer.

The rheological characteristics of the dough for semi-finished biscuits with the addition of crickets flour

The article proposes to study the influence of new protein-containing raw materials, namely cricket flour (CF) Acheta domesticus on the quality of whipped flour semi-finished product (WFP) research methods. The study used generally accepted methods for determining the rheological properties of the dough: the dependence of viscosity on shear stress, temperature, and rate of deformation of the dough, as well as the elasticity of finished products and physicochemical properties of the finished semi-finished product. The mass fraction of moisture was determined by drying to constant weight. The mass fraction of ash not dissolved in 10% hydrochloric acid in absolute dry matter was determined using the dry method in a muffle furnace. The mass fraction of protein was determined by the Kjeldahl method. Alkalinity was determined by the titrometric method. The mass fraction of total sugar was determined by the iodometric method. During the manufacture of WFP, cricket flour was added to 5.0-15.0%. The results of rheological parameters showed that adding CF to the dough in an amount of 15.0% significantly affected the viscosity and plasticity of the dough, which led to a decrease in volume and porosity in the finished semi-finished product. According to physicochemical parameters, it was found that with increased BC concentration, the mass fraction of protein increases (from 4.4% in conventional WFP to 62.06% with the addition of CF in the amount of 10.0%). At the same time, the mass fraction of total sugar decreases. The mass fraction of moisture in the finished semi-finished product also changes. The resiliency and elasticity of the finished products were determined by the laboratory method using the "Labor" penetrometer. According to the results of studies of resiliency and elasticity of the finished product, it was determined that the semi-finished product with the addition of 15.0% cricket flour had the lowest indicators compared to the products with the addition of 5.0% and 10.0% cricket.

Fodder and seed productivity of the bonfire awnless of the selection of Omsk agrarian scientific center

The study was conducted in 2019–2023 in the Omsk region in order to assess the feed and seed productivity of varieties of bonfire awnless selected of the Omsk Agrarian Scientific Center and the selection of the most promising material from the studied material for further use in breeding work. The material was varieties SibNIISHoz-189 (standard), SibNIISHoz-88, Titan, SibNIISHoz-99, Elbrus and Effect. Three cycles were carried out: summer sowing in 2019, 2020 and 2021, accounting years, respectively, 2020–2021; 2021–2022 and 2022–2023. During the experiments, the yield of green mass and absolutely dry matter, seed productivity were evaluated, biochemical analyses of the green mass of varieties were carried out to determine the content of the mass fraction of protein and fiber. In all years of the research, during the growing season, increased air temperature was noted, exceeding the long-term average data by 1.6…1.8 ºС and a large deficit of precipitation. The GTC values by year were: 2020–0.60; 2021–0.56; 2022–1.02; 2023–0.85, with the optimal –1.13. On average, over 3 cycles of research, a significant excess over the standard was characterized by: in terms of green mass yield – varieties SibNIISKhoz-88 and SibNIISKhoz-99 (9.6 and 7.3 % of st.); in terms of absolutely dry matter yield – SibNIISKhoz-88, SibNIISKhoz-99, Titan and Effect (7.8…11.1 % to st.); in terms of seed yield – SibNIISKhoz-99, Elbrus, Effect and Titan (16.5…22.8 % to st.). The mass fraction of protein in the green mass of the Effect variety, on average, over 3 evaluation cycles significantly exceeded the standard by 0.8 %, while the fiber content was at the standard level.

Influence of complex enzyme drug and phytase on growth, digestibility and use of nutrients of wheat and soya compound feed and mineralization of the drumstick in broiler chickens

Plant feeds contain anti-nutritional factors. Thus, non-starchy polysaccharides are poorly digested and can serve as a barrier to enzyme access to nutrients. Phytate can form a complex with other divalent cations (Ca, Mn, Mg, Fe, Zn), amino acids. Phytate is the largest reserve of phosphorus in plants, but this compound cannot be effectively absorbed by poultry, which requires the inclusion of expensive inorganic sources of phosphorus in feed. The purpose of the research was to evaluate the possible effects of separate and combined inclusion of the complex enzyme drug Sunzyme (matrix as an ingredient) and the phytase-containing enzyme drug Sunface 5000 (matrix in nutritional value) on the digestibility and absorption of nutrients of wheat and soybean compound feed by broiler chickens. During the experiment, 204 day-old broiler chickens were divided according to the principle of analogues into 4 groups of 51 heads in each. The broiler chickens of the control group received compound feed without enzyme drugs, the 1st experimental group received compound feed with Sanzyme (matrix as an ingredient), the 2nd experimental group received compound feed with Sanzyme (matrix as an ingredient) and Sunface 5000 (matrix in nutritional value), the 3rd experimental group received compound feed with Sunface 5000 (matrix in nutritional value). Compound feeds were fed from one day to 42 days of age. In order to determine the digestibility of the main nutrients in compound feeds of broiler chickens aged 35–42 days, a physiological experiment was carried out based on the results of which a animal science analysis of the fed compound feeds and litter was carried out using generally accepted methods. When studying feed and litter, the mass fraction of dry matter, crude protein, crude fat, fiber, nitrogen-free extractives, ash, calcium and phosphorus were determined. It was found that compared with the control group broiler chickens received Sunzyme and Sunface 5000 had higher coefficients of digestibility and nutrient utilization of wheat and soybean compound feeds and as a result achieved a high average final live weight with low feed intake per unit of gain during the rearing period.

Technology of Enrichment of A2 Dairy Products with Carrot Powder Carotinoids

Topicality. Milk is an available for consumption, popular and nutritious food product, which contains a variety of important macronutrients and biologically active compounds, including carotenoids. Carotenoids contained in food products have low bioavailability, solubility and stability. A high fat content and a unique fat composition of dairy products can be used in order to overcome the problem of low carotenoid bioavailability which is common to fruits and vegetables. Therefore, the usage of fortified dairy products can be a potential means of increasing the supplyof carotenoids to the human body. The aim of the article is to eleborate a technology for enriching A2 dairy products with carrot powder carotenoids. Experimental samples of A2 milk with a mass fraction of fat (3.2%) were produced: control (without additives); sample 1 (enriched with carrot powder in the amount of 10%); sample 2 (enriched with carrot powder in the amount of 20%). The carrot powder was added to milk, thoroughly mixed for 10 minutes, and subjected to homogenization under a pressure of 100-110 MPa, after which it was filtered. The carrot pulp separated during milk filtration, in the amount of 10 and 20% by weight of the product, was used to enrich yogurts. Research methods. Using standard methods, in experimental milk samples organoleptic, physico-chemical indicators were determined according to DSTU EN ISO 1211:2022 (Ukrainian Research and Training Centre for Problems of Standardisation, Certification and Quality, 2023), as well as microbiological indicators were defined according to DSTU 7357:2013 (Ministry of Economic Development of Ukraine, 2014), DSTU 7089:2009 (State Consumer Standard of Ukraine, 2011), and carotenoid content (by chemical method). Additionally, the change in the active acidity of yogurts during their storage was studied by the method of direct potentiometry. Results. It was established that the addition of carrot powder had a positive effect on organoleptic quality indicators of milk, and caused an increase in the protein mass fraction within their composition by 0.03–0.04%. When adding 10% of carrot powder, the concentration of carotenoids increased by 0.163 mg/100 ml, and when adding 20%, then by 0.553 mg/100 ml accordingly. In the case of applying homogenisation under high pressure, and when enriching milk with carrot powder, its microbiological stability was ensured. Enrichment of yogurts with carrot pulp led to a significant increase of dietary fibers content in their composition, and allowed to raise the pH level of the finished product. During the entire storage period, the active acidity of enriched yogurts was within the normal range. Conclusions and discussion. Enrichment of milk with carrot powder and using homogenisation under high pressure leads to an increase in the concentration of carotenoids in milk, which provides almost 5% of the daily needs.

CERVUS ELAPHUS: CULTIVATION IN THE KALININGRAD REGION, PROCESSING AND EVALUATION OF THE QUALITY AND SAFETY OF VENISON PRODUCTS

Recently, there has appeared a tendency to use non-traditional animal raw materials to expand the range of sausages. The purpose of the research is to determine the organoleptic and physico-chemical properties, as well as quality indicators of new sausages with a mass fraction of deer muscle tissue in the recipe (&gt; 60%). An organoleptic evaluation was carried out, then the study of physicochemical parameters, the mass fraction of protein, fat, salt, sodium nitrite, total phosphorus, and residual activity of acid phosphatase was performed. Next there were studied such microbiological indicators as QMAFAnM, BGKP (coliforms), sulfite-reducing clostridia, Staphylococcus aureus, and pathogenic microorganisms: Salmonella, Escherichia coli, Listeria monocytogenes. Safety indicators have been established: the content of toxic elements (mercury, arsenic, cadmium, lead) and quality indicators: the content of nitrosamines, pesticides. The quality control of packaging and labeling was carried out visually in accordance with the requirements of the standard. The temperature is measured inside the product with a glass liquid thermometer. The net weight of consumer packaging was determined gravimetrically by static weighing. It has been proved that all three types of the studied sausages «Zavtrak okhotnika», «Drezdenskiye» and «Oldenburgskiye» corresponded to the normative documentation in terms of organoleptic, physico-chemical properties, quality and safety indicators, nutritional value.

Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk

The article presents the results of a study of the quality indicators of brine-ripened cheeses produced from defrosted sheep’s milk. The objects of the study were natural and defrosted sheep’s milk, brine-ripened cheeses from this milk. The study of defrosted sheep’s milk (experiment) was carried out after 10 days of its storage at a temperature of –18 °C followed by defrostation at a temperature of 20 ± 2 °C. The composition of natural sheep’s milk (control) was examined after storage for 24 ± 12 hours at a temperature of 4 ± 2 °C. It has been found that the freezing of milk and its subsequent defrostation did not have a significant effect on the milk solids content, the mass fraction of protein and fat, titrated acidity; however, the mass fraction of calcium decreased, on average, by 20%. Freezing milk did not significantly affect the total number of micro- organisms, including spore aerobic microorganisms and molds. A decrease in the number of somatic cells (from 3.0 to 4.5 times) was found. There were no differences between the control and experimental milk samples in the renneting ability. The level of syneresis of clots in the control sample was 16 ± 1% higher compared to the experimental sample. The cheeses were produced according to the traditional technological scheme of brine-ripened cheese using a production mesophilic bacterial starter culture. The control and experimental cheeses did not differ significantly in physical and chemical parameters. According to the degree of proteolysis, there were no significant differences between the control and experimental variants. In the experimental sample, a decrease in the buffer capacity of the cheese mass was noted in comparison with the control cheeses. The freezing of milk did not have a significant effect on the taste characteristics of the cheeses: in both variants, the cheeses were characterized by a weakly expressed cheese, fermented milk taste with original taste of sheep’s milk. More noticeable differences were found in the consistency of the cheeses. In the control version, the consistency was characterized as tender, slightly brittle; in the experimental version, it was less tender, but brittle and slightly powdery. The greatest deterioration in consistency was observed in the samples of frozen cheese made from natural milk after defrosting; it was characterized as brittle, powdery, crumbly.

RESEARCH OF SPAIN SCORZONERA (SCORZONERA HISPANICA L.) FOR THE DEVELOPMENT OF FUNCTIONAL NUTRITIONAL FOODS BASED ON IT

Introduction. The relevance of the study lies in the study of the chemical composition of the food culture of Scorzonera hispanica of the "Lechebnye" variety, identification of the most significant, from the point of view of therapeutic nutrition biologically active substances and prediction of further possible ways of using raw materials of this plant in the development of functional foods. Purpose of the study. To study the qualitative and quantitative composition of substances determining the nutritional value of Scorzonera hispanic variety Lechebnye cultivated in the Krasnodar region, as well as a detailed study of the amino acid composition of the root and herb, and their water-extractable complexes for subsequent use in the development of food products of functional purpose. Material and method. The object of the study was the roots and grass of the Scorzonera hispanica of the "Lechebnye" variety, harvested in 2021–2023 on the territory of the North Caucasus branch of FGBNU VILAR. Dry water-extractable complexes of Scorzonera herb and root were obtained according to a well-known technological scheme, including the stages of solid-phase extraction, concentration of the resulting extract, purification by filtration and drying of the extract. Physico-chemical indicators of the nutritional value of the root and herb of Scorzonera hispanica: qualitative and quantitative composition of nutrients (protein, fiber, fat, calcium and phosphorus), safety indicators (arsenic, cadmium, were determined using generally accepted methods for food raw materials. Capillary electrophoresis was used as an analytical method for studies of the composition and content of amino acids in the studied objects. Results. It was found that the above-ground and underground organs of cultivated food plant Scorzonera hispanica cultivar Lechyorny in the Krasnodar Territory are characterized by a high content of physicochemical indicators of nutrients such as crude protein, fiber, fat. Thus, the mass fraction of crude protein in the root – 11.41%, in the grass – 10.43%, fiber in the root – 6.6% and 30.0% in the grass, crude fat in the root – 3.28%, in the grass –3.39%. The data of studies of amino acid composition of grass, roots of Scorzonera hispanica and their water-extractable complexes show that grass and root contain 12 amino acids, 7 of which are essential (threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine). The studied complexes revealed the presence of a number of substituted amino acids - tyrosine, cysteine, serine, proline, alanine, glycine and essential amino acids - phenylalanine, threonine, methionine, lysine, and valine, histidine and arginine, histidine and arginine (essential). Conclusions. The research results obtained allow us to conclude that the herb and roots of Scorzonera hispanica of the "Lechebnye" variety are valuable as sources of essential nutrients, such as protein, fiber, fat, calcium, phosphorus and amino acids, which provides the opportunity to consider the creation of functional food products based on these plant materials.

Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates

The wide use of antioxidants is due to their involvement in free radical processes in foods and human body. Interest in the use of low-value raw materials providing products with functional properties and increasing their shelf life is rapidly increasing. However, any changes in the formulation and technology may affect the properties and composition of the finished product. During the work, the effect of replacing 34% (sample 1) or 17% (sample 2) beef broth with 70% water-ethanol extract of yellow onion peels in the formulation of the experimental meat pates was investigated. The control product contained only beef broth as liquid. The total antioxidant capacity by the DPPH radical method (TACDPPH), fatty acid composition and amino acid composition were determined; microelement content analysis, proteomic and microstructural studies of meat pate samples with and without the addition of extract were also carried out. For 14 days, TACDPPH values of experimental pates were higher than in control by at least 2.32 times (P&lt;0.10). Samples 1 and 2 were characterized by a decrease in the concentrations of zinc, manganese and magnesium by no more than 14% (P&lt;0.10), with a simultaneous increase in selenium, copper, potassium and calcium of 8% to 17.35% (P&lt;0.10) depending on the microelement. The mass fraction of protein in experimental pates 1 and 2 was higher by 6.76% and 2.73% (P&lt;0.10), respectively, which was due to a decrease in moisture because of ethanol evaporation. Replacing the broth in the formulation affected the decrease in the protein biological value, as evidenced by a decrease in amino acid scores (AASs). However, a decrease in the AAS difference coefficient in experimental pates 1 and 2 by 7.71% and 3.07%, respectively, led to an increase in the biological value of the pates by 7.7% and 3.06%, respectively. Based on the results of proteomic and histological analysis, it was revealed that the addition of ethanol extract did not lead to significant changes in the protein composition and microstructural characteristics of the test samples.

QUALITY OF MARE'S MILK AND KOUMISS

Nowadays mare's milk and koumiss are in great demand in Kazakhstan. Therefore, the study of its qualitative indicators is relevant.In the article the physical and chemical parameters and vitamin content (B and C groups) of mare's milk and koumiss samples taken from peasant farms of Almaty region in the fall-winter period are studied in a comparative form.The study showed that mare's milk samples had no significant difference in total protein mass fraction in the fall and winter. In mass fraction terms of fat in the sample obtained in the fall the fat content was 2.18% higher than in the sample obtained in winter. And the mass fraction of lactose in the sample obtained in the fall was 0.14% higher than in the sample obtained in winter.According to the study results of obtained koumiss samples’ physical and chemical parameters in the fall and winter periods, the mass fraction of protein was 1.86-1.89%. Fat content of koumiss proportion prepared in the fall period was 1.84%, in the winter period-2.19%, and the average mass fraction of lactose was from 3.64 to 3.98%.The content of water-soluble vitamins B and C in samples of mare's milk and koumiss was investigated. According to the study results the content of vitamins B1, B2, B3, B5 B6 and C in the composition of mare's milk and koumiss obtained in the fall and winter periods was established.According to the general research results samples of mare's milk and koumiss products obtained from peasant farms of Almaty region have proven high quality, nutritious in food value and easily assimilated by human body.