scholarly journals DEVELOPMENT OF A COLOURIMETRIC METHOD FOR QUALITY CONTROL OF SAUSAGE PRODUCTS PRODUCED USING CHITINOUS FOOD ADDITIVES

2020 ◽  
Vol XXV ◽  
pp. 151-163
Author(s):  
Sergey V. Murashеv ◽  
Elena A. Gorlach ◽  
Alexander N. Chertov ◽  
Elena V. Gorbunova ◽  
Elena I. Kiprushkina
Keyword(s):  
Dry Matter ◽  
Measurement Accuracy ◽  
Food Additives ◽  
Meat Products ◽  
Maximum Correlation ◽  
Representation Systems ◽  
Colour Channel ◽  
Colour Coordinates ◽  
Maximum Measurement

A crucial technological task that must be solved in the production of sausage products is to stabilize the product’s red colour. In this paper, we propose a scheme to determine the most significant parameters of the quality of dry-cured sausages by their colour characteristics. For this purpose, colour digital images were obtained, which were further processed using two classical colour representation systems: RGB and xyY. We monitored changes in pH and the ratio of water to dry matter in meat products. These crucial sausage properties were changed by introducing chitin-containing supplements into their recipes, which allowed us to solve two tasks simultaneously. The first comprises, as already mentioned, changing the properties of sausages to obtain correlations with colour characteristics. The second is to enrich meat products with chitin complex for preventive purposes to improve people’s nutrition. The construction of correlation dependencies using each coordinate separately in two colour systems showed that each system (RGB and xyY) has one colour channel with a maximum correlation coefficient. This is due to the colour features of sausages, which can be represented to the greatest extent with the help of only one colour coordinate in the considered colour representation systems (RGB and xyY). Using these colour coordinates will allow one to achieve maximum measurement accuracy. Thus, two tasks are being solved: the enrichment of food with dietary supplement and the development of a method to control their content.

scholarly journals STUDIES REGARDING DETERMINATION AND ESTABLISHING THE VALIDITY OF BOILED AND SMOKED MEAT PRODUCTS

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Adela Frigioiu Modoran ◽  
D. Frigioiu Modoran ◽  
I. Tofan
Keyword(s):  
Chemical Analysis ◽  
Food Additives ◽  
Meat Product ◽  
Meat Products ◽  
Modern Technology ◽  
Point Of View ◽  
Biological Value ◽  
Physical Chemical ◽  
Nutritional Characteristics

Underlining the validity problem can only be welcomed, given the conditions that in nowadays there doesnt exist a recipe without preservatives, antioxidants, colorants etc. Modern technology for meat products has a very important role in improving the quality of aliments, level of civilization and the prosperity of a country.In order to determine the validity of food products we have chosen as an example meat product as they have an equilibrated trophyne composition, a high biological value and special nutritional qualities.Using the cold air technologies in obtaining meat products ensures, together with the food additives, keeping of quality and nutritional characteristics of the final products.For this study we have chosen meat products from the group of boiled and smoked products: beer sausage. In the final we have analyzed the results of the experiment from the quality, microbiological and physical-chemical point of view. The quality exam referred to appreciate the aspect, color, taste, smell, consistency etc. The physical-chemical analysis determined humidity, salt, nitrates, Kreiss reaction and mg. NH3/100 g.

scholarly journals Contents of sodium-chloride in various groups of locally manufactured meat

2021 ◽  
Vol 37 (3) ◽  
pp. 223-234
Author(s):  
Tamara Stamenic ◽  
Maja Petricevic ◽  
Ljiljana Samolovac ◽  
Sladjana Sobajic ◽  
Bogdan Cekic ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Food Additives ◽  
Salt Content ◽  
Meat Products ◽  
Chloride Content ◽  
Ground Meat ◽  
Official Gazette ◽  
Fermented Sausages ◽  
Hot Dog

Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products. According to the Regulation on the quality of ground meat, meat preparations and meat products (Official Gazette of RS 50/2019), the salt content in meat products is not defined. The average NaCl values in these products can be concluded by comparison with available experimental and literature data. The aim of this study was to examine the content of sodium chloride in different meat products from 3 different production batches locally produced. A total of 42 samples were tested: Kulen and Cajna sausage (fermented sausages), dry tenderloin (cured meat products), smoked tenderloin (smoked products), hot dog (finely chopped boiled sausage), Serbian sausage (coarsely chopped boiled sausage) and pancetta (bacon). The highest average sodium chloride content was found in dry tenderloin (4.49g/100 g) while the lowest content was measured in hot dogs (1.88g/100 g). Comparing the obtained values of sodium chloride content with the values obtained by other authors for fermented products (Kulen and Cajna sausage), the tested products had significantly higher values of salt content, while the lowest average content of sodium chloride was found in smoked tenderloin samples. For other products, the content of the tested parameter was similar to the values reported in the literature. After the analysis of available samples, it was determined that the manufacturer adhered to the prescribed amounts of NaCl, according to the recipe, in every product. There weren't any notable deviations in the preparation of monitored meat products.

EVALUATION OF THE QUALITY OF MEASURING PROCESSES IN THE MANUFACTURE OF POULTRY MEAT PRODUCTS

2019 ◽  
pp. 33-40
Author(s):  
O. A. LEONOV ◽  
◽  
N. J. SHKARUBA ◽  
A. A. ODINTSOVA ◽  
◽  
...  
Keyword(s):  
Meat Products ◽  
Poultry Meat

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

scholarly journals The possibility of using lactic additives and sonochemical technology in the production of preserves

2020 ◽  
Vol 164 ◽  
pp. 06012
Author(s):  
Vera Demchenko ◽  
Irina Asfondiarova ◽  
Nina Katkova ◽  
Marina Ivanova ◽  
Elena Belokurova
Keyword(s):  
Ultrasonic Treatment ◽  
Storage Temperature ◽  
Food Additives ◽  
Microbiological Quality ◽  
Point Scale ◽  
Resource Saving ◽  
High Quality ◽  
Processing Power ◽  
Fish Product

The priority in improving the existing methods of processing fish is salting with the use of food additives with different functional orientations. The aim of the study was the development of preserves with the introduction of lactate-containing additives and using sonochemical technologies; examination of the quality of the products obtained according to organoleptic and microbiological safety indicators. The article proposes a resource-saving technology for the production of fish products with prolonged shelf life due to the use of a complex food additive consisting of lactic, acetic, propionic acids and their salts in different proportions with subsequent ultrasonic treatment using the ultrasonic generator of the Wave series model UZTA-0 2/22-OM. There was established the optimal mode of using the ultrasonic processing power of 75 W / m2 in the manufacture of fish preserves from herring. Organoleptic and microbiological quality indicators were studied during storage of preserved products with the addition of additives and ultrasonic treatment compared to the control. Organoleptic assessment was carried out on a five-point scale, microbiological indicators were studied by standard methods. The Dilactin Forte Plus dietary supplement in the composition of preserves in the amount of 3% and in combination with the use of sonochemical technologies makes it possible to obtain a safe high-quality fish product. Manufactured preserves at a storage temperature of 0 ± 2 ° C can maintain their high quality for 5 months.

scholarly journals Silicon attenuates calcium deficiency by increasing ascorbic acid content, growth and quality of cabbage leaves

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Dalila Lopes da Silva ◽  
Renato de Mello Prado ◽  
Luis Felipe Lata Tenesaca ◽  
José Lucas Farias da Silva ◽  
Ben-Hur Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Nutrient Solution ◽  
Acid Content ◽  
Dry Matter ◽  
Ascorbic Acid Content ◽  
Calcium Deficiency ◽  
Ca Deficiency ◽  
Leaf Water Loss ◽  
Nutrient Solutions

AbstractCalcium (Ca) deficiency in cabbage plants induces oxidative damage, hampering growth and decreasing quality, however, it is hypothesized that silicon (Si) added to the nutrient solution may alleviate crop losses. Therefore, this study aims at evaluating whether silicon supplied in the nutrient solution reduces, in fact, the calcium deficiency effects on cabbage plants. In a greenhouse, cabbage plants were grown using nutrient solutions with Ca sufficiency and Ca deficiency (5 mM) without and with added silicon (2.5 mM), arranged as a 2 × 2 factorial in randomized blocks, with five replications. At 91 days after transplanting, the plants were harvested for biological evaluations. In the treatment without added Si, Ca deficiency promoted oxidative stress, low antioxidant content, decreased dry matter, and lower quality leaf. On the other hand, added Si attenuated Ca deficiency in cabbage by decreasing cell extravasation while increasing both ascorbic acid content and fresh and dry matter, providing firmer leaves due to diminished leaf water loss after harvesting. We highlighted the agronomic importance of Si added to the nutrient solution, especially in crops at risk of Ca deficiency.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

scholarly journals Assessment of the Content of Dry Matter and Dry Organic Matter in Compost with Neural Modelling Methods

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 307
Author(s):  
Dawid Wojcieszak ◽  
Maciej Zaborowicz ◽  
Jacek Przybył ◽  
Piotr Boniecki ◽  
Aleksander Jędruś
Keyword(s):  
Image Analysis ◽  
Organic Matter ◽  
Dry Matter ◽  
Neural Model ◽  
Original Method ◽  
Neural Models ◽  
Test Error ◽  
Effective Assessment ◽  
Modelling Methods

Neural image analysis is commonly used to solve scientific problems of biosystems and mechanical engineering. The method has been applied, for example, to assess the quality of foodstuffs such as fruit and vegetables, cereal grains, and meat. The method can also be used to analyse composting processes. The scientific problem lets us formulate the research hypothesis: it is possible to identify representative traits of the image of composted material that are necessary to create a neural model supporting the process of assessment of the content of dry matter and dry organic matter in composted material. The effect of the research is the identification of selected features of the composted material and the methods of neural image analysis resulted in a new original method enabling effective assessment of the content of dry matter and dry organic matter. The content of dry matter and dry organic matter can be analysed by means of parameters specifying the colour of compost. The best developed neural models for the assessment of the content of dry matter and dry organic matter in compost are: in visible light RBF 19:19-2-1:1 (test error 0.0922) and MLP 14:14-14-11-1:1 (test error 0.1722), in mixed light RBF 30:30-8-1:1 (test error 0.0764) and MLP 7:7-9-7-1:1 (test error 0.1795). The neural models generated for the compost images taken in mixed light had better qualitative characteristics.

scholarly journals Content of inorganic solutes in lettuce grown with brackish water in different hydroponic systems

2017 ◽  
Vol 21 (3) ◽  
pp. 150-155 ◽  
Author(s):  
Alide M. W. Cova ◽  
Fabio T. O. de Freitas ◽  
Paula C. Viana ◽  
Maria R. S. Rafael ◽  
André D. de Azevedo Neto ◽  
...  
Keyword(s):  
Fresh Water ◽  
Nutrient Solution ◽  
Brackish Water ◽  
Dry Matter ◽  
Dry Matter Production ◽  
Matter Production ◽  
Water Plant ◽  
Hydroponic Systems ◽  
Inorganic Solutes

ABSTRACT The objective of this study was to evaluate the growth and accumulation of ions in lettuce grown in different hydroponic systems and recirculation frequencies. The experimental design was randomized blocks with 8 treatments and 4 replicates. The evaluated hydroponic systems were Nutrient Flow Technique (NFT) and an adapted Deep Flow Technique (DFT), the latter with recirculation frequencies of 0.25, 2 and 4 h. Both systems used fresh water and brackish water. Plant growth, accumulation of inorganic solutes (Na+, K+, Cl- and NO3-) and the correlation between dry matter production and Na+/K+ and Cl-/NO3- were evaluated. The salinity of the water used to prepare the nutrient solution caused decrease in growth and K+ and NO3- levels, and increased contents of Na+ and Cl- in the plants. When using fresh water the highest dry matter production was obtained in the NFT system. In case of brackish water the adapted DFT system increased the production, in relation to NFT system (at same recirculation frequency: 0.25 h). It was found that the choice of the type of hydroponic system and recirculation interval for the cultivation of lettuce depends on the quality of the water used to prepare the nutrient solution.

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