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Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat 用本地荞麦强化小麦饼干的化学、流变学和感官特性
Q1 Veterinary Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-597
Ahmed Hussein, Hala A. Abd El-Aal, Nahla M. Morsy, Mohamed M. Hassona
The research featured two species of buckwheat: Fagopyrum esculentum Moench. and Fagopyrum tataricum (L.) Gaertn. The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with improved sensory and nutritional properties. The biscuits were tested for chemical composition, rheology, color, baking quality, sensory properties, and texture. The sample made of soft wheat flour and F. tataricum contained less protein and fat than the sample with F. esculentum. The samples with F. tataricum demonstrated greater amounts of fiber and ash while the samples made of soft wheat flour were rich in carbohydrates. The additional increment enhanced the arrival time, dough development time, dough stability, the mixing tolerance index, and weakening. Compared to the control, the samples with F. esculentum demonstrated lower peak, trough, breakdown, final, and setback viscosities. F. tataricum, on the contrary, increased the viscosity readings. The biscuits fortified with F. esculentum and F. tataricum contained more protein, fat, ash, and crude fiber the control. The control biscuits also exceeded the total carbohydrates. The experimental biscuits with F. esculentum and F. tataricum were darker in color than the control: the lightness (L*) and redness values (b*) decreased as the proportion of F. esculentum/F. tataricum rose. However, the experimental biscuits had a higher level of yellowness (a*). As the replacement levels rose, F. esculentum and F. tataricum reduced biscuit weight and volume. According to the research results, 30% F. esculentum and 20% F. tataricum proved able to yield nutritious biscuits with outstanding physical properties. Greater proportions of F. esculentum/F. tataricum resulted in poor sensory ratings for color, taste, flavour, texture, appearance, and overall acceptability.
该研究以荞麦(Fagopyrum esculentum Moench)两种为特征。和苦荞荞麦(L.)Gaertn强生# x0D;作者使用10%,20%或30%的荞麦粉代替软面粉,以获得具有改善感官和营养特性的饼干。测试了饼干的化学成分、流变性、颜色、烘焙质量、感官性能和质地。用软面粉和鞑靼酵母制成的样品所含的蛋白质和脂肪含量低于用肉苁蓉制成的样品。含有鞑靼黄粉的样品含有更多的纤维和灰分,而由软面粉制成的样品则含有丰富的碳水化合物。添加量增加了面团到达时间、面团发育时间、面团稳定性、耐混指数和软化度。与对照相比,含菌样品表现出较低的峰、谷、击穿、终和挫折粘度。与此相反,鞑靼酸增加了粘度读数。添加牛乳酵母和鞑靼牛乳酵母的饼干的蛋白质、脂肪、灰分和粗纤维含量均高于对照组。对照饼干的碳水化合物含量也超过了总量。结果表明,添加牛蒡子和滑石酸牛蒡子的饼干颜色较对照组深,亮度值(L*)和红度值(b*)随牛蒡子/F的比例而降低。tataricum玫瑰。然而,实验饼干的黄度更高(a*)。随着替代水平的提高,肉苁茸和酒石茸的饼干重量和体积均有所降低。 根据研究结果,30%的肉芽孢杆菌和20%的鞑靼肉芽孢杆菌可以生产出具有优异物理性能的营养饼干。肉芽孢菌/肉芽孢菌比例较大。鞑靼人对颜色、味道、味道、质地、外观和整体可接受性的感官评分很差。
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 The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with improved sensory and nutritional properties.
 The biscuits were tested for chemical composition, rheology, color, baking quality, sensory properties, and texture. The sample made of soft wheat flour and F. tataricum contained less protein and fat than the sample with F. esculentum. The samples with F. tataricum demonstrated greater amounts of fiber and ash while the samples made of soft wheat flour were rich in carbohydrates. The additional increment enhanced the arrival time, dough development time, dough stability, the mixing tolerance index, and weakening. Compared to the control, the samples with F. esculentum demonstrated lower peak, trough, breakdown, final, and setback viscosities. F. tataricum, on the contrary, increased the viscosity readings. The biscuits fortified with F. esculentum and F. tataricum contained more protein, fat, ash, and crude fiber the control. The control biscuits also exceeded the total carbohydrates. The experimental biscuits with F. esculentum and F. tataricum were darker in color than the control: the lightness (L*) and redness values (b*) decreased as the proportion of F. esculentum/F. tataricum rose. However, the experimental biscuits had a higher level of yellowness (a*). As the replacement levels rose, F. esculentum and F. tataricum reduced biscuit weight and volume.
 According to the research results, 30% F. esculentum and 20% F. tataricum proved able to yield nutritious biscuits with outstanding physical properties. Greater proportions of F. esculentum/F. tataricum resulted in poor sensory ratings for color, taste, flavour, texture, appearance, and overall acceptability.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135832458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Soybean testa spectral study 大豆油菜光谱研究
IF 1 Q1 Veterinary Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-589
O. Bugaets, E. Kaigorodova, S. Zelentsov, N. Bugaets, E. Gerasimenko, E. Butina
The increasing production volumes of soy foods require new express methods for testing soybeans during processing and presowing. This study assessed the efficiency of spectral pre-sowing assessment methods using Vilana soybeans. The research featured soybeans of the Vilana cultivar. The control sample consisted of untreated whole soybeans while the test samples included soybeans pretreated with various modifiers. The methods involved spectrofluorimetry and IR-Fourier spectrometry. A wide emission band at 400–550 nm corresponded to the fluorescence of the soybean testa. The band at 560–610 nm indicated the presence of such modifiers as Imidor insecticide and Deposit fungicide. The luminescence spectrum of the untreated soybean testa was maximal at 441 nm. The luminescence spectrum of the treated soybean samples was maximal at 446.5 and 585 nm when the excitation wavelength was 362 nm. The fluorescence was studied both spectrally and kinetically to establish the maximal luminescence time and the typical vibration frequencies. The spectral studies of Vilana soybeans before and after treatment revealed which modifiers were adsorbed on the palisade epidermis and defined the type of interaction between the modifier and the soybean. The spectrofluorimetry and IR spectroscopy proved able to provide a reliable qualitative and quantitative analysis of Vilana soybean surface.
大豆食品产量的不断增加要求在加工和预加工过程中对大豆进行新的快速检测。本研究评估了使用维拉纳大豆的光谱播种前评估方法的效率。这项研究以维拉纳品种的大豆为特色。对照样品由未经处理的整粒大豆组成,而试验样品包括用各种改性剂预处理的大豆。方法包括荧光光谱法和红外傅立叶光谱法。400–550 nm处的宽发射带对应于大豆种皮的荧光。560–610 nm处的谱带表明存在Imidor杀虫剂和Deposit杀菌剂等改性剂。未处理的大豆种皮的发光光谱在441nm处最大。当激发波长为362nm时,处理后的大豆样品的发光光谱在446.5和585nm处最大。对荧光进行了光谱和动力学研究,以确定最大发光时间和典型的振动频率。维拉纳大豆处理前后的光谱研究揭示了哪些改性剂吸附在栅栏表皮上,并确定了改性剂与大豆之间的相互作用类型。荧光光谱法和红外光谱法能够对维拉纳大豆表面进行可靠的定性和定量分析。
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引用次数: 0
Composite exopolysaccharide-based hydrogels extracted from Nostoc commune V. as scavengers of soluble methylene blue 从褐藻中提取的复合胞外多糖水凝胶作为可溶性亚甲基蓝的清除剂
IF 1 Q1 Veterinary Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-587
Nora Gabriela Herrera, N. A. Villacrés, Lizbeth Aymara, Viviana Román, Mayra Ramírez
The industrial water contamination with synthetic dyes is currently a cause for concern. This paper introduces composite hydrogels as alternative scavengers of soluble dyes. This research used kinetic models and adsorption isotherms to test composite exopolysaccharide hydrogels extracted from Nostoc commune V., pectin, and starch for their ability to remove methylene blue from water. The exopolysaccharides demonstrated a rather low extraction yield and a crystallinity percentage of 38.21%. However, the crystallinity increased in the composite hydrogels (48.95%) with heterogeneous surface. The pseudo-second-order kinetic model served to explain the adsorption mechanism at pH 8 and pH 11, while the Elovich model explained the adsorption mechanism at pH 5. When in acid fluid, the hydrogels had a heterogeneous surface, whereas alkaline fluid resulted in a homogeneous surface. The Temkin adsorption model showed a good fit in the treatments. At a basic pH value, composite exopolysaccharide-based hydrogels showed good results as scavengers of low-concentration methylene blue.
合成染料对工业用水的污染是目前引起人们关注的问题。本文介绍了复合水凝胶作为可溶性染料的替代清除剂。本研究采用动力学模型和吸附等温线测试了从褐藻、果胶和淀粉中提取的复合外多糖水凝胶对水中亚甲基蓝的去除能力。体外多糖提取率较低,结晶率为38.21%。而具有非均相表面的复合水凝胶结晶度提高了48.95%。拟二级动力学模型可以解释pH 8和pH 11下的吸附机理,而Elovich模型可以解释pH 5下的吸附机理。在酸性流体中,水凝胶具有非均匀表面,而在碱性流体中,水凝胶具有均匀表面。Temkin吸附模型对各处理具有较好的拟合性。在碱性条件下,复合胞外多糖基水凝胶对低浓度亚甲基蓝具有良好的清除效果。
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引用次数: 1
Effect of a new probiotic on Artemia cysts determined by a convolutional neural network 基于卷积神经网络的新型益生菌对青蒿素囊肿的影响
IF 1 Q1 Veterinary Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-590
I. Evdokimov, A. Malkova, A. Irkitova, M. Shirmanov, Dmitrii Dementev
One of the problems in sea farming is infections that cause mass mortality of crustaceans. To fight infections and improve sanitary conditions, farmers are actively using probiotic preparations. We aimed to study the effect of a new probiotic based on Bacillus toyonensis B-13249 and Bacillus pumilus B-13250 strains on the incubation of Artemia franciscana cysts. Another purpose was to test a possibility of using a convolutional neural network for fast automatic counting of cysts, nauplii, and embryos. A pilot batch of the probiotic was prepared at the Prombiotech Engineering Center, Altai State University, from two strains of spore bacteria from the Center’s collection: B. toyonensis B-13249 and B. pumilus B-13250. The recommended amount of the probiotic was experimentally determined as 0.1 per 2 g of cysts. This concentration increased the number of hatched cysts by 1.4 and 10% in the batches from Lake Bolshoye Yarovoye (Z29.04) and from Lake Kuchuk (C9). It also increased the biomass yield to 7.40 ± 0.69 and 6.80 ± 0.43 g in these two batches, respectively, compared to the control samples where the yields were 5.30 ± 0.60 and 4.60 ± 0.50 g, respectively. The robot counter reduced the sample processing time 15 times and saved the data for further use. The probiotic based on B. toyonensis B-13249 and B. pumilus B-13250 had a positive effect on the hatching rate and biomass yield of A. franciscana. The new method for rapid counting of Artemia, which was based on the convolutional neural network and developed as an application of the Artemeter-1 robot, reduced the processing time and lowered labor costs.
海洋养殖的一个问题是导致甲壳类动物大量死亡的传染病。为了对抗感染和改善卫生条件,农民们正在积极使用益生菌制剂。本实验旨在研究以toyonensis B-13249和pumilus B-13250菌株为基础的新型益生菌对Artemia franciscana囊肿培养的影响。另一个目的是测试使用卷积神经网络快速自动计数囊肿、无毛细胞和胚胎的可能性。在阿尔泰州立大学的prombiotechnology工程中心,从该中心收集的两株孢子细菌:B. toyonensis B-13249和B. pumilus B-13250中制备了一批益生菌。实验确定益生菌的推荐量为每2 g囊肿0.1。在Bolshoye Yarovoye湖(Z29.04)和Kuchuk湖(C9)的批次中,该浓度使孵化的囊肿数分别增加了1.4%和10%。与对照样品的产量分别为5.30±0.60和4.60±0.50 g相比,这两个批次的生物量产量分别为7.40±0.69和6.80±0.43 g。机器人计数器将样品处理时间减少了15倍,并保存了数据供进一步使用。以toyonensis B-13249和B. pumilus B-13250为基料的益生菌对franciscana的孵化率和生物量产量有积极影响。作为Artemeter-1机器人的应用而开发的基于卷积神经网络的Artemia快速计数新方法,缩短了处理时间,降低了人工成本。
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引用次数: 0
Nanoparticles of metals and their compounds in films and coatings: A review 金属纳米粒子及其化合物在薄膜和涂层中的应用研究进展
IF 1 Q1 Veterinary Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-588
N. Eremeeva
Nanotechnology is important in food packaging because it increases shelf life, enhances food safety, and improves sensory characteristics and nutrient availability. We aimed to review scientific publications on the synthesis of nanoparticles, as well as their properties and applications in the food industry. Research and review articles published from 2020 to 2022 were obtained from the database using the keywords “nanoparticles”, “film”, and “food”. They were on the synthesis of metal and metal oxide nanoparticles and their uses in food films and coatings. We reviewed methods for synthesizing inorganic nanoparticles from metals and their compounds (silver, zinc, iron, etc.), as well as described their antimicrobial action against foodborne pathogens. By incorporating nanoparticles into films, we can create new materials with strong antimicrobial properties in vitro. Nanoparticles can be used to develop both polymer and biopolymer films, as well as their mixtures. Composite coatings can work synergistically with metal nanoparticles to create multifunctional food packaging systems that can act as compatibilizers. Particular attention was paid to metal nanoparticles in food coatings. We found that nanoparticles reduce the rate of microbial spoilage and inhibit lipid oxidation, thereby increasing the shelf life of raw materials and ready-to-eat foods. The safety of using nanoparticles in food coatings is an important concern. Therefore, we also considered the migration of nanoparticles from the coating into the food product. Incorporating nanoparticles into polymer and biopolymer films can create new materials with antimicrobial properties against foodborne pathogens. Such composite films can effectively extend the shelf life of food products. However, the undesirable migration of metal ions into the food product may limit the use of such films.
纳米技术在食品包装中很重要,因为它延长了保质期,提高了食品安全性,改善了感官特性和营养的可用性。我们的目的是回顾有关纳米颗粒合成的科学出版物,以及它们的性质和在食品工业中的应用。通过关键词“纳米颗粒”、“薄膜”和“食品”从数据库中获取2020年至2022年发表的研究和综述文章。他们讨论了金属和金属氧化物纳米粒子的合成及其在食品薄膜和涂层中的应用。综述了金属及其化合物(银、锌、铁等)合成无机纳米粒子的方法,并介绍了它们对食源性病原体的抗菌作用。通过将纳米颗粒结合到薄膜中,我们可以在体外创造出具有强大抗菌性能的新材料。纳米粒子可用于开发聚合物和生物聚合物薄膜,以及它们的混合物。复合涂层可以与金属纳米颗粒协同工作,创造多功能食品包装系统,可以作为相容剂。对食品涂料中的金属纳米颗粒给予了特别的关注。我们发现纳米颗粒降低了微生物的腐败率,抑制了脂质氧化,从而延长了原材料和即食食品的保质期。在食品涂料中使用纳米颗粒的安全性是一个重要的问题。因此,我们也考虑了纳米颗粒从涂层迁移到食品中的问题。将纳米颗粒掺入聚合物和生物聚合物薄膜中可以创造出对食源性病原体具有抗菌性能的新材料。这种复合薄膜可以有效地延长食品的保质期。然而,金属离子向食品中的不良迁移可能会限制这种薄膜的使用。
{"title":"Nanoparticles of metals and their compounds in films and coatings: A review","authors":"N. Eremeeva","doi":"10.21603/2308-4057-2024-1-588","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-1-588","url":null,"abstract":"Nanotechnology is important in food packaging because it increases shelf life, enhances food safety, and improves sensory characteristics and nutrient availability. We aimed to review scientific publications on the synthesis of nanoparticles, as well as their properties and applications in the food industry. \u0000Research and review articles published from 2020 to 2022 were obtained from the database using the keywords “nanoparticles”, “film”, and “food”. They were on the synthesis of metal and metal oxide nanoparticles and their uses in food films and coatings. \u0000We reviewed methods for synthesizing inorganic nanoparticles from metals and their compounds (silver, zinc, iron, etc.), as well as described their antimicrobial action against foodborne pathogens. By incorporating nanoparticles into films, we can create new materials with strong antimicrobial properties in vitro. Nanoparticles can be used to develop both polymer and biopolymer films, as well as their mixtures. Composite coatings can work synergistically with metal nanoparticles to create multifunctional food packaging systems that can act as compatibilizers. Particular attention was paid to metal nanoparticles in food coatings. We found that nanoparticles reduce the rate of microbial spoilage and inhibit lipid oxidation, thereby increasing the shelf life of raw materials and ready-to-eat foods. The safety of using nanoparticles in food coatings is an important concern. Therefore, we also considered the migration of nanoparticles from the coating into the food product. \u0000Incorporating nanoparticles into polymer and biopolymer films can create new materials with antimicrobial properties against foodborne pathogens. Such composite films can effectively extend the shelf life of food products. However, the undesirable migration of metal ions into the food product may limit the use of such films.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48534118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Ionizing radiation effects on microorganisms and its applications in the food industry 电离辐射对微生物的影响及其在食品工业中的应用
Q1 Veterinary Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-583
Emmanuel Kormla Danyo, Maria Ivantsova, Irina Selezneva
There are two main types of radiation: ionizing and non-ionizing. Radiations are widely distributed in the earth’s crust with small amounts found in water, soil, and rocks. Humans can also produce them through military, scientific, and industrial activities. Ionizing and nonionizing radiations have a wide application in the food industry and medicine. γ-rays, X-rays, and electron beams are the main sources of radiation used in the food industry for food processing. This review discusses advantages and disadvantages of ionizing radiation on microorganisms and its potential applications in the food industry. We also looked at its advantages and disadvantages. Studies have revealed that ionizing radiation is used in the food industry to inactivate microorganisms in food products to improve hygiene, safety, and extend shelf life. Microorganisms such as bacteria and fungi are susceptible to high doses of irradiation. However, some bacterial and fungal species have developed an exceptional ability to withstand the deleterious effect of radiation. These organisms have developed effective mechanisms to repair DNA damage resulting from radiation exposure. Currently, radiation has become a promising technology for the food industry, since fruits, tubers, and bulbs can be irradiated to delay ripening or prevent sprouting to extend their shelf life.
辐射主要有两种:电离辐射和非电离辐射。辐射广泛分布在地壳中,少量存在于水、土壤和岩石中。人类也可以通过军事、科学和工业活动产生它们。电离辐射和非电离辐射在食品工业和医药中有着广泛的应用。γ射线、x射线和电子束是食品工业中用于食品加工的主要辐射源。本文综述了电离辐射对微生物的影响及其在食品工业中的潜在应用。我们还研究了它的优点和缺点。& # x0D;研究表明,在食品工业中,电离辐射被用于灭活食品中的微生物,以改善卫生、安全并延长保质期。细菌和真菌等微生物易受高剂量辐射的影响。然而,一些细菌和真菌物种已经发展出一种特殊的能力来承受辐射的有害影响。这些生物已经发展出有效的机制来修复辐射照射造成的DNA损伤。& # x0D;目前,辐射已经成为食品工业的一项很有前途的技术,因为水果、块茎和球茎可以通过辐射来延迟成熟或防止发芽,以延长它们的保质期。
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 Studies have revealed that ionizing radiation is used in the food industry to inactivate microorganisms in food products to improve hygiene, safety, and extend shelf life. Microorganisms such as bacteria and fungi are susceptible to high doses of irradiation. However, some bacterial and fungal species have developed an exceptional ability to withstand the deleterious effect of radiation. These organisms have developed effective mechanisms to repair DNA damage resulting from radiation exposure. 
 Currently, radiation has become a promising technology for the food industry, since fruits, tubers, and bulbs can be irradiated to delay ripening or prevent sprouting to extend their shelf life.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135831950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham 包装后巴氏灭菌对牛肉火腿理化及微生物特性的影响
Q1 Veterinary Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-596
Nasim Azizpour, Seyed Hadi Razavi, Mehran Azizpour, Esmaeil Khazaei Poul
In this study, we aimed to investigate the impact of three different post-packaging pasteurization temperatures (55, 65, and 75°C) on the physicochemical (pH, drip loss, texture profile, and color), microbial (lactic acid bacteria, mesophilic and psychrotrophic bacteria, as well as mold and yeast), and sensory (odor, taste, texture, color, slime, exudates, swelling, and overall acceptability) characteristics of vacuum-packed beef ham during 30 days of storage at two different temperatures (5 and 12°C). Lactic acid bacteria and total mesophilic and psychrotrophic counts were reduced to zero by post-packaging pasteurization at 65 and 75°C. Higher post-packaging pasteurization temperatures resulted in a significant increase in drip loss in the treated samples at 65 and 75°C, as well as a small rise in pH in all the samples. Furthermore, higher post-packaging pasteurization temperatures decreased lightness, yellowness, and h° values while increasing redness and ΔE. During post-packaging pasteurization, Chroma remained constant. The textural profile analysis revealed that post-packaging pasteurization and storage had a significant impact on the texture of beef ham. The sensory analysis showed no changes after post-packaging pasteurization in the samples, and the sensory parameters remained stable during their storage at 65 and 75 °C. Finally, our investigation showed that 65°C is an optimal post-packaging pasteurization temperature for increasing the shelf-life of beef ham under refrigeration.
在这项研究中,我们的目的是研究三种不同的包装后巴氏灭菌温度(55、65和75℃)对理化(pH值、滴漏、质地特征和颜色)、微生物(乳酸菌、中温和嗜冷细菌,以及霉菌和酵母菌)和感官(气味、味道、质地、颜色、粘液、渗出物、肿胀、发酵和发酵)的影响。真空包装牛肉火腿在两种不同温度(5℃和12℃)下贮存30天的特性。 通过包装后65°C和75°C的巴氏灭菌,将乳酸菌和嗜中温和嗜冷菌总数减少到零。较高的包装后巴氏灭菌温度导致处理样品在65°C和75°C时滴漏损失显著增加,并且所有样品的pH值都有小幅上升。此外,较高的包装后巴氏灭菌温度降低了亮度、黄度和h°值,同时增加了红色和ΔE。在包装后的巴氏灭菌过程中,色度保持不变。肉质特征分析表明,包装后的巴氏灭菌和储存对牛肉火腿的肉质有显著的影响。感官分析显示,包装后巴氏灭菌后样品的感官参数没有变化,在65和75°C的储存期间保持稳定。 最后,我们的研究表明,65°C是最佳的包装后巴氏杀菌温度,可以延长牛肉火腿在冷藏下的保质期。
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 Lactic acid bacteria and total mesophilic and psychrotrophic counts were reduced to zero by post-packaging pasteurization at 65 and 75°C. Higher post-packaging pasteurization temperatures resulted in a significant increase in drip loss in the treated samples at 65 and 75°C, as well as a small rise in pH in all the samples. Furthermore, higher post-packaging pasteurization temperatures decreased lightness, yellowness, and h° values while increasing redness and ΔE. During post-packaging pasteurization, Chroma remained constant. The textural profile analysis revealed that post-packaging pasteurization and storage had a significant impact on the texture of beef ham. The sensory analysis showed no changes after post-packaging pasteurization in the samples, and the sensory parameters remained stable during their storage at 65 and 75 °C.
 Finally, our investigation showed that 65°C is an optimal post-packaging pasteurization temperature for increasing the shelf-life of beef ham under refrigeration.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135832459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Hematological parameters of free-ranging moose Alces alces (Linnaeus 1758) (Ruminantia, Cervidae) 自由放养驼鹿Alces Alces (Linnaeus 1758)的血液学参数(反刍动物目,鹿科)
IF 1 Q1 Veterinary Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-592
M. Perevozchikova, I. Domsky, A. Sergeyev
Comparative studies that feature the physiology of wild and domestic animals replenish the fundamental knowledge in the field of biology and adaptive potential, thus increasing the efficiency of domestication. Semi-free conditions and artificial environment create prerequisites for epidemics and stress. However, early detection can prevent critical situations. This research provides new data on moose biology and physiology by establishing age and sex hematological parameters. The study featured moose blood samples (n = 55) obtained in the Kirov Region in the northeast of European Russia. Hematological tests relied on a veterinary version of a MicroCC-20 Plus automatic analyzer (High Technology). This research was the first of its kind to introduce a comparative hematological analysis of local European moose according to age and sex. Adults and calves demonstrated significant differences (p < 0.05) in red blood cells, hemoglobin, hematocrit, mean corpuscular volume, mean concentration hemoglobin, mean corpuscular hemoglobin concentration, platelet distribution width, red blood cell distribution width, platelet crit, platelets, leukocytes, and eosinophils. Females and males also had significant differences (p < 0.05) in red blood cells, hemoglobin, mean corpuscular volume, red blood cell distribution width, platelet distribution width, platelets, and eosinophil content. The single- and multivariate analysis made it possible to establish the effect of physiological factors on the blood parameters in moose. The hematological values were in line with the most indicators reported in other publications on wild artiodactyls. The existing differences in blood parameters depended on the species, habitat, food supply, age, and sex.
以野生动物和家畜生理学为特征的比较研究补充了生物学领域的基础知识和适应潜力,从而提高了驯化的效率。半自由的条件和人工环境为流行病和压力创造了先决条件。然而,早期发现可以防止出现危急情况。这项研究通过建立年龄和性别的血液学参数,为驼鹿的生物学和生理学提供了新的数据。这项研究以俄罗斯欧洲东北部基洛夫地区采集的驼鹿血液样本(n=55)为特征。血液学测试依赖于兽医版的MicroCC-20Plus自动分析仪(高科技)。这项研究首次介绍了根据年龄和性别对当地欧洲驼鹿进行的血液学比较分析。成人和小牛在红细胞、血红蛋白、红细胞压积、平均红细胞体积、平均浓度血红蛋白、平均红血球血红蛋白浓度、血小板分布宽度、红细胞分布宽度、血小板压积、血小板、白细胞和嗜酸性粒细胞方面表现出显著差异(p<0.05)。女性和男性在红细胞、血红蛋白、平均红细胞体积、红细胞分布宽度、血小板分布宽度、抗血小板和嗜酸性粒细胞含量方面也存在显著差异(p<0.05)。通过单因素和多因素分析,可以确定生理因素对驼鹿血液参数的影响。血液学值与其他野生偶蹄目出版物中报道的大多数指标一致。血液参数的现有差异取决于物种、栖息地、食物供应、年龄和性别。
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引用次数: 0
A thermophilic L-lactic acid producer of high optical purity: isolation and identification 一种高光学纯度的嗜热l -乳酸产生物:分离与鉴定
IF 1 Q1 Veterinary Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-591
Maria Romanova, Anastasiia Dolbunova, Yulia Epishkina, S. Evdokimova, Mikhail Kozlovskiy, A. Kuznetsov, N. Khromova, A. Beloded
Biodegradable polymers, specifically polylactide, are an important part of food packaging and medical devices. Microbiological synthesis uses cheap renewable raw materials and industrial waste to produce a high yield of lactic acid, the monomer of polylactide. This method needs new effective lactic acid producing strains, e.g., thermophilic bacteria. The research involved thermophilic bacterial strains isolated from soil and compost samples. Their ability to produce organic acids and extracellular enzymes was tested using the method of high-performance liquid chromatography (HPLC) and microbiological tests respectively. The real-time polymerase chain reaction method (PCR) detected L-lactate dehydrogenase structural genes of L-lactate dehydrogenase of Bacillaceae. Strain T7.1 was fermented using glucose and yeast extract as carbon and nitrogen sources, respectively. The optical purity of lactic acid was evaluated using quantitative gas chromatography on a chiral column to separate lactate isomers. The molecular genetic analysis of the 16S rRNA gene sequence was applied to identify strain T7.1. The chromatographic analysis proved that 10 out of 13 isolated thermophilic strains were effective lactic acid producers. They demonstrated proteolytic, amylolytic, or cellulase activities. During the fermentation, strain T7.1 produced 81 g/L of lactic acid with a peak productivity at 1.58 g/(L·h). The optical purity of the product exceeded 99.9% L-lactate. The genetic analysis identified strain T7.1 as Weizmannia coagulans (Bacillus coagulans). The research revealed a promising thermophilic producer of optically pure L-lactic acid. Further research is needed to optimize the cultivation conditions, design an effective and cheap nutrient medium, and develop engineering and technological solutions to increase the yield.
可生物降解聚合物,特别是聚乳酸,是食品包装和医疗器械的重要组成部分。微生物合成利用廉价的可再生原料和工业废料生产高产率的乳酸,即聚乳酸的单体。这种方法需要新的有效的产乳酸菌株,如嗜热菌。这项研究涉及从土壤和堆肥样品中分离出的嗜热细菌菌株。分别用高效液相色谱法和微生物学方法检测了它们产生有机酸和细胞外酶的能力。实时聚合酶链反应法(real-time polymerase chain reaction, PCR)检测杆菌科l-乳酸脱氢酶结构基因。菌株T7.1分别以葡萄糖和酵母浸膏为碳源和氮源进行发酵。采用手性色谱柱分离乳酸异构体,定量气相色谱法测定乳酸的光学纯度。采用16S rRNA基因序列分子遗传学分析对菌株T7.1进行鉴定。色谱分析证实,13株分离的嗜热菌株中有10株是有效的产乳酸菌。它们具有蛋白水解、淀粉水解或纤维素酶活性。菌株T7.1在发酵过程中乳酸产量为81 g/L,最高产率为1.58 g/(L·h)。l -乳酸盐光学纯度超过99.9%。菌株T7.1为凝固芽孢杆菌(Weizmannia coagulans)。该研究揭示了一种有前途的光纯l -乳酸的嗜热生产者。需要进一步研究优化栽培条件,设计有效且廉价的营养培养基,开发提高产量的工程技术解决方案。
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引用次数: 0
Chitosan complexes with amino acids and whey peptides: Sensory and antioxidant properties 壳聚糖与氨基酸和乳清肽的配合物:感官和抗氧化性能
Q1 Veterinary Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-584
Tatsiana Halavach, Vladimir Kurchenko, Ekaterina Tarun, Roman Romanovich, Natalia Mushkevich, Alexander Kazimirov, Aleksei Lodygin, Ivan Evdokimov
Chitosan reacts with amino acids and hydrolyzed whey proteins to produce biologically active complexes that can be used in functional foods. The research objective was to obtain chitosan biocomposites with peptides and amino acids with improved antioxidant and sensory properties. The research featured biocomposites of chitosan and succinylated chitosan with whey peptides and amino acids. The methods of pH metry and spectrophotometry were employed to study the interaction parameters between polysaccharides and peptides, while colorimetry and spectrophotometry served to describe the amino acids content. The antiradical effect was determined by the method of fluorescence recovery. Pure compounds and their complexes underwent a sensory evaluation for bitterness. Chitosan and succinylated chitosan formed complexes with whey peptides and such proteinogenic amino acids as arginine, valine, leucine, methionine, and tryptophan. The equimolar binding of tryptophan, leucine, and valine occurred in an aqueous chitosan solution (in terms of glucosamine). Methionine appeared to be the least effective in chitosan interaction, while arginine failed to complex both with chitosan and succinylated chitosan. Chitosan and succinylated chitosan biocomposites with peptides and leucine, methionine, and valine proved to be less bitter that the original substances. The samples with arginine maintained the same sensory properties. Chitosan complexes with tryptophan and peptides increased their antioxidant activity by 1.7 and 2.0 times, respectively, while their succinylated chitosan complexes demonstrated a 1.5 fold increase. Chitosan and succinylated chitosan biocomplexes with tryptophan and whey protein peptides had excellent antioxidant and sensory properties. However, chitosan proved more effective than succinylated chitosan, probably, because it was richer in protonated amino groups, which interacted with negatively charged amino acids groups.
壳聚糖与氨基酸和水解乳清蛋白反应产生生物活性复合物,可用于功能性食品。研究目的是制备具有较好抗氧化性能和感官性能的多肽和氨基酸壳聚糖生物复合材料。& # x0D;研究了壳聚糖和琥珀酰壳聚糖与乳清肽和氨基酸的生物复合材料。用pH法和分光光度法研究多糖与多肽的相互作用参数,用比色法和分光光度法研究氨基酸含量。用荧光恢复法测定其抗自由基作用。纯化合物及其复合物对苦味进行了感官评价。& # x0D;壳聚糖和琥珀酰化壳聚糖与乳清肽和诸如精氨酸、缬氨酸、亮氨酸、蛋氨酸和色氨酸等蛋白质原氨基酸形成络合物。色氨酸、亮氨酸和缬氨酸的等摩尔结合发生在壳聚糖水溶液中(就葡萄糖胺而言)。蛋氨酸在壳聚糖相互作用中效果最差,而精氨酸与壳聚糖和琥珀化壳聚糖均不能配合。经实验证明,壳聚糖及其琥珀酰化壳聚糖生物复合物与原物质相比苦味较低,并含有亮氨酸、蛋氨酸和缬氨酸。含有精氨酸的样品保持了相同的感官特性。色氨酸壳聚糖配合物和多肽壳聚糖配合物的抗氧化活性分别提高1.7倍和2.0倍,琥珀酰化壳聚糖配合物的抗氧化活性提高1.5倍。 壳聚糖和琥珀酰化壳聚糖与色氨酸和乳清蛋白肽的生物复合物具有优异的抗氧化和感官性能。然而,事实证明,壳聚糖比琥珀化壳聚糖更有效,可能是因为它含有更丰富的质子化氨基,与带负电荷的氨基酸基相互作用。
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Foods and Raw Materials
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