There is an active search for alternative types of raw materials for the needs of the national economy. Fossil fuel reserves are noticeably depleted, the ecological condition of the environment is deteriorating, and at the same time, the amount of industrial waste that needs to be disposed of is increasing. The number of polymers for production based on natural raw materials and the need for them for the food industry, biomedical and pharmaceutical applications is constantly growing. About 250,000 liters of used vegetable oil and other fats are generated every week in catering establishments of Ukraine. The largest share belongs to spent frying fats. A significant volume of promising raw materials ends up in the sewage system. The resources of the treatment plants are excessively depleted. Also, emissions of spent fatty raw materials cause enormous damage to the environment. A study was conducted on: the dynamics of changes in quality indicators of sunflower oil during prolonged heating; evaluation of the quality indicators of the samples of the studied spent fats; dynamics of changes in cooking fat quality indicators during prolonged heating; the dynamics of changes in the quality indicators of frying fat during prolonged heating; the physico-chemical indicators of the quality of samples of experimental used fats were investigated. The possibility of using spent frying fats for the production of targeted products, which is a promising resource for the synthesis and production of polymer materials and secondary raw materials in the processes of the technical sphere and the production of biofuel, was investigated. The use of spent liquid fats as a raw material for the production of diesel fuel is appropriate, however, among the tested samples, heated sunflower oil is the least suitable. Spent deep-frying and cooking fats showed a fairly high resistance to long-term heating and after contact with a hot surface are characterized by acceptable values of thermo-oxidative stability, namely 46.5 and 44.1 %, respectively.
{"title":"The use of liquid fatty waste from restaurants as an alternative raw material for the food industry, biomedical and pharmaceutical applications, and the production of biofuel","authors":"I. Romashko, S. Maikova, O. Vivcharuk, V. Ivasiv","doi":"10.32718/nvlvet-f10013","DOIUrl":"https://doi.org/10.32718/nvlvet-f10013","url":null,"abstract":"There is an active search for alternative types of raw materials for the needs of the national economy. Fossil fuel reserves are noticeably depleted, the ecological condition of the environment is deteriorating, and at the same time, the amount of industrial waste that needs to be disposed of is increasing. The number of polymers for production based on natural raw materials and the need for them for the food industry, biomedical and pharmaceutical applications is constantly growing. About 250,000 liters of used vegetable oil and other fats are generated every week in catering establishments of Ukraine. The largest share belongs to spent frying fats. A significant volume of promising raw materials ends up in the sewage system. The resources of the treatment plants are excessively depleted. Also, emissions of spent fatty raw materials cause enormous damage to the environment. A study was conducted on: the dynamics of changes in quality indicators of sunflower oil during prolonged heating; evaluation of the quality indicators of the samples of the studied spent fats; dynamics of changes in cooking fat quality indicators during prolonged heating; the dynamics of changes in the quality indicators of frying fat during prolonged heating; the physico-chemical indicators of the quality of samples of experimental used fats were investigated. The possibility of using spent frying fats for the production of targeted products, which is a promising resource for the synthesis and production of polymer materials and secondary raw materials in the processes of the technical sphere and the production of biofuel, was investigated. The use of spent liquid fats as a raw material for the production of diesel fuel is appropriate, however, among the tested samples, heated sunflower oil is the least suitable. Spent deep-frying and cooking fats showed a fairly high resistance to long-term heating and after contact with a hot surface are characterized by acceptable values of thermo-oxidative stability, namely 46.5 and 44.1 %, respectively.","PeriodicalId":21703,"journal":{"name":"Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139288524","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}
I. Aftanaziv, I. Svidrak, L. Shevchuk, O. Strogan, L. Strutynska
The main result of this work is the creation of a methodology for determining the coordinates, velocities and trajectories of spatial movements of moving objects by means of kinematic design and the development of principle schemes for the optimal placement of radar search equipment for the successful detection of enemy UAVs. Its purpose is to increase the defense capability of military units, populated areas of Ukraine and their infrastructure by resisting attacks by attack and sabotage reconnaissance unmanned aerial vehicles (UAVs). The protection scheme is based on the determination of coordinates, movement speeds and trajectories of spatial movements of enemy aircraft by means of kinematic design. The established coordinates of enemy UAVs are reported to command posts equipped with liquidator drones (kamikaze) and small arms or to control points of anti-aircraft missile systems (SAMS), which eliminate these aircraft. The proposed improvement of the widespread method of radar search for moving objects is based on the introduction of additional search radar equipment and mathematical apparatus for precise calculations of coordinates and parameters of spatial movements of moving objects by means of kinematic design. Two paired radar search systems, equipped with modern high-speed computing equipment with appropriate software, are able to "screen out" false return electromagnetic signals. This makes it possible to clearly single out the wanted moving object and subsequently track its movement in space. Corresponding mathematical dependencies are proposed for calculating the distance of a moving object to radar stations, its coordinates in the introduced orthogonal coordinate system, speed and acceleration of movement, that is, instantaneous coordinates and parameters of spatial movements of moving objects. This makes it possible to increase the effectiveness of detecting enemy attack and sabotage-reconnaissance unmanned aerial vehicles, including Iranian-made drones of the Sahed-136 model.
{"title":"Improvement of methods of interception of enemy UAVs","authors":"I. Aftanaziv, I. Svidrak, L. Shevchuk, O. Strogan, L. Strutynska","doi":"10.32718/nvlvet-f10018","DOIUrl":"https://doi.org/10.32718/nvlvet-f10018","url":null,"abstract":"The main result of this work is the creation of a methodology for determining the coordinates, velocities and trajectories of spatial movements of moving objects by means of kinematic design and the development of principle schemes for the optimal placement of radar search equipment for the successful detection of enemy UAVs. Its purpose is to increase the defense capability of military units, populated areas of Ukraine and their infrastructure by resisting attacks by attack and sabotage reconnaissance unmanned aerial vehicles (UAVs). The protection scheme is based on the determination of coordinates, movement speeds and trajectories of spatial movements of enemy aircraft by means of kinematic design. The established coordinates of enemy UAVs are reported to command posts equipped with liquidator drones (kamikaze) and small arms or to control points of anti-aircraft missile systems (SAMS), which eliminate these aircraft. The proposed improvement of the widespread method of radar search for moving objects is based on the introduction of additional search radar equipment and mathematical apparatus for precise calculations of coordinates and parameters of spatial movements of moving objects by means of kinematic design. Two paired radar search systems, equipped with modern high-speed computing equipment with appropriate software, are able to \"screen out\" false return electromagnetic signals. This makes it possible to clearly single out the wanted moving object and subsequently track its movement in space. Corresponding mathematical dependencies are proposed for calculating the distance of a moving object to radar stations, its coordinates in the introduced orthogonal coordinate system, speed and acceleration of movement, that is, instantaneous coordinates and parameters of spatial movements of moving objects. This makes it possible to increase the effectiveness of detecting enemy attack and sabotage-reconnaissance unmanned aerial vehicles, including Iranian-made drones of the Sahed-136 model.","PeriodicalId":21703,"journal":{"name":"Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139288586","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}
I. Bernyk, S. М. Ovsіenko, N. Novgorodska, O. Razanova
The article presents the results of a study on the production of sour milk drink with amaranth flour and cranberry puree. Sour milk drink corresponds to the modern concept of production of qualitatively new food products with the directed changes of chemical structure according to physiological needs of the person. Amaranth flour has been used in the production of innovative products as a high-protein ingredient that increases the nutritional value of products. At the first stage, a study of the functional and technological properties of amaranth flour was conducted. The parameters of preliminary heat treatment of amaranth flour were experimentally established. It was found that increasing the temperature and duration of aging amaranth flour increases its moisture-retaining properties. It is proposed to brew amaranth flour at a temperature of 90 °C for 10 minutes. In experimental studies, brewed amaranth flour in different concentrations was added to the milk base of the experimental samples: sample 2 – 1 %, sample 3 – 2 % sample 4 – 3 % sample 5 – 4 % and prepared cranberry puree in the amount of 5 %. Preparation of cranberry puree consisted of heating to t = 40 ± 2 °C, adding sugar and stirring. According to the results of the research, the amount of brewed amaranth flour in the fermented milk product was established. The most harmonious were the organoleptic characteristics with a content of brewed amaranth flour of 3 %. The technology of production of sour-milk drink with vegetable ingredients by thermostatic method is offered. Technological operations for the production of fermented milk product are as follows: acceptance and evaluation of the quality of the main and auxiliary raw materials; cleaning from mechanical impurities, separation, cooling, milk reservation; homogenization of the mixture; pasteurization and cooling of the mixture; preparation of cranberry puree; brewing amaranth flour; assembly of the mixture, application of leaven, mixing, bottling, sealing, marking; fermentation, cooling, comprehensive assessment of quality and functional properties; transportation and sale.
{"title":"Sour milk drink technology with amarant flour","authors":"I. Bernyk, S. М. Ovsіenko, N. Novgorodska, O. Razanova","doi":"10.32718/nvlvet-f10011","DOIUrl":"https://doi.org/10.32718/nvlvet-f10011","url":null,"abstract":"The article presents the results of a study on the production of sour milk drink with amaranth flour and cranberry puree. Sour milk drink corresponds to the modern concept of production of qualitatively new food products with the directed changes of chemical structure according to physiological needs of the person. Amaranth flour has been used in the production of innovative products as a high-protein ingredient that increases the nutritional value of products. At the first stage, a study of the functional and technological properties of amaranth flour was conducted. The parameters of preliminary heat treatment of amaranth flour were experimentally established. It was found that increasing the temperature and duration of aging amaranth flour increases its moisture-retaining properties. It is proposed to brew amaranth flour at a temperature of 90 °C for 10 minutes. In experimental studies, brewed amaranth flour in different concentrations was added to the milk base of the experimental samples: sample 2 – 1 %, sample 3 – 2 % sample 4 – 3 % sample 5 – 4 % and prepared cranberry puree in the amount of 5 %. Preparation of cranberry puree consisted of heating to t = 40 ± 2 °C, adding sugar and stirring. According to the results of the research, the amount of brewed amaranth flour in the fermented milk product was established. The most harmonious were the organoleptic characteristics with a content of brewed amaranth flour of 3 %. The technology of production of sour-milk drink with vegetable ingredients by thermostatic method is offered. Technological operations for the production of fermented milk product are as follows: acceptance and evaluation of the quality of the main and auxiliary raw materials; cleaning from mechanical impurities, separation, cooling, milk reservation; homogenization of the mixture; pasteurization and cooling of the mixture; preparation of cranberry puree; brewing amaranth flour; assembly of the mixture, application of leaven, mixing, bottling, sealing, marking; fermentation, cooling, comprehensive assessment of quality and functional properties; transportation and sale.","PeriodicalId":21703,"journal":{"name":"Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies","volume":"169 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139288086","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}
The article contains the results of research into the development of yogurt technology with a high protein content and added Jerusalem artichoke syrup. Milk protein contains casein and whey protein, so it is a valuable source of protein. Modern technologies make it possible to separate and purify a specific type of milk proteins to a concentration that meets the technological requirements that are necessary in food systems. The low glycemic index and probiotic properties has a Jerusalem artichoke syrup, it has a positive effect on the development and stability of lactic acid bacteria and is recommended for consumption by people with diabetes. The biological value of the whey isolate was studied and it was established that the content of essential amino acids is 47.7 g per 100 g of the product, or 48.4 % of the total amount of amino acids. The content of BCAA (leucine, isoleucine and valine) is 23 g, which is 23.3 % of the total amount of amino acids. It was found that lysine has the highest score (176.3 %), and the limiting amino acids are phenylalanine (50 %) and methionine (62.8 %). The sum of amino acids of the “ideal” protein according to the recommendations of FAO/WHO and whey protein isolate was compared, and it was determined that the protein content in the studied raw material is 460 mg, which exceeds the values of the “ideal” protein (360 mg) by 27.7 %. It has been experimentally established that the optimum from the point of view of the complex of organoleptic properties and cost of the product is the sample where the content of whey isolate is 7.2 g per 100 g of the product. The protein content per 100 g of finished yogurt is 10 g. During fermentation, a slight difference in the rate of change of acidity in yogurt samples was noted, which was 4.5 h (75 °T) in the experimental sample and 5 h in the control sample. The shelf life of the product is set for 12 days according to titrated acidity levels for 21 days. According to the organoleptic indicators of yogurt, the difference between the tested and the control sample was noted. Yogurt, with added protein and Jerusalem artichoke syrup, was rated highest for taste, smell, and consistency, but not rated high enough for appearance and color. Regarding the biological value of the product, the protein content is 10 %, the fat content is 2.5 %, and the carbohydrate content is 8.3 %. The energy value of yogurt with additional ingredients is 84.4 kcal per 100 g of product.
{"title":"Technology of fermented milk product with increased protein content","authors":"I. Slyvka, O. Tsisaryk, L. Musiy, O. Herun","doi":"10.32718/nvlvet-f10015","DOIUrl":"https://doi.org/10.32718/nvlvet-f10015","url":null,"abstract":"The article contains the results of research into the development of yogurt technology with a high protein content and added Jerusalem artichoke syrup. Milk protein contains casein and whey protein, so it is a valuable source of protein. Modern technologies make it possible to separate and purify a specific type of milk proteins to a concentration that meets the technological requirements that are necessary in food systems. The low glycemic index and probiotic properties has a Jerusalem artichoke syrup, it has a positive effect on the development and stability of lactic acid bacteria and is recommended for consumption by people with diabetes. The biological value of the whey isolate was studied and it was established that the content of essential amino acids is 47.7 g per 100 g of the product, or 48.4 % of the total amount of amino acids. The content of BCAA (leucine, isoleucine and valine) is 23 g, which is 23.3 % of the total amount of amino acids. It was found that lysine has the highest score (176.3 %), and the limiting amino acids are phenylalanine (50 %) and methionine (62.8 %). The sum of amino acids of the “ideal” protein according to the recommendations of FAO/WHO and whey protein isolate was compared, and it was determined that the protein content in the studied raw material is 460 mg, which exceeds the values of the “ideal” protein (360 mg) by 27.7 %. It has been experimentally established that the optimum from the point of view of the complex of organoleptic properties and cost of the product is the sample where the content of whey isolate is 7.2 g per 100 g of the product. The protein content per 100 g of finished yogurt is 10 g. During fermentation, a slight difference in the rate of change of acidity in yogurt samples was noted, which was 4.5 h (75 °T) in the experimental sample and 5 h in the control sample. The shelf life of the product is set for 12 days according to titrated acidity levels for 21 days. According to the organoleptic indicators of yogurt, the difference between the tested and the control sample was noted. Yogurt, with added protein and Jerusalem artichoke syrup, was rated highest for taste, smell, and consistency, but not rated high enough for appearance and color. Regarding the biological value of the product, the protein content is 10 %, the fat content is 2.5 %, and the carbohydrate content is 8.3 %. The energy value of yogurt with additional ingredients is 84.4 kcal per 100 g of product.","PeriodicalId":21703,"journal":{"name":"Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139288332","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}
The purpose of the work is the scientific substantiation and development of the optimal recipe and technology for the production of a dry powder mixture for muffins using functional ingredients to better meet the needs of consumers in the range and quality of flour confectionery products. Standard methods of analysis were used for research. The quality of finished food products was controlled by physicochemical parameters and calculation of nutritional value. The results of experimental studies were subjected to statistical processing using standard Microsoft Office software packages. The relevance of creating and improving the technology of dry mixes for the production of low-calorie muffins with functional ingredients is substantiated in the work. This will allow to embrace a bigger market segment of consumers. Recipes for muffins based on a dry mixture were developed and a number of physico-chemical quality indicators were determined, nutritional and energy values were calculated. It has been established that the use of carob and sweetener in muffin recipes has a significant effect on the properties of the dough and its quality, especially on density and moisture. With a 10 % share of carob in the dry mixture, the moisture content of the finished dough decreases by 4.7 % relative to the control, and in the sample with 15 % of carob, it increases by 0.29 %. The density of the dough prepared on the basis of a dry mixture with the addition of 10...15 % carob increases compared to the control (1.108 g/cm3) by 0.276...0294 g/cm3. Ready-made muffins made on the basis of a dry mixture with carob and sweetener have a 4.7–9.5 % higher flow-up index compared to the control sample. It was determined that under the conditions of 10 and 15 % dosage of carob in the dry mix, the moisture content of finished products increases by 2.53...6.56 % compared to the control sample with sugar and cocoa. In the samples of muffins prepared on the basis of a dry mixture with carob and sweetener, an increase in wettability was noted – 129.8...135.38 % against 122.8 % in the control, and porosity – 53.85...59.4 % against 45.8 %, respectively. Ready-made muffins prepared on the basis of a dry mixture with carob and sweetener have an energy value lower than the control sample by 18.7...19.6 %. Implementation of the proposed technology will allow to expand the assortment of flour confectionery products with increased biological value to enable producer provide sufficient impact upon final consumer.
{"title":"Improving the technology of dry mixes for craft flour confectionery products","authors":"A. Farisieiev, Y. Matsuk, N. Oliynyk","doi":"10.32718/nvlvet-f10010","DOIUrl":"https://doi.org/10.32718/nvlvet-f10010","url":null,"abstract":"The purpose of the work is the scientific substantiation and development of the optimal recipe and technology for the production of a dry powder mixture for muffins using functional ingredients to better meet the needs of consumers in the range and quality of flour confectionery products. Standard methods of analysis were used for research. The quality of finished food products was controlled by physicochemical parameters and calculation of nutritional value. The results of experimental studies were subjected to statistical processing using standard Microsoft Office software packages. The relevance of creating and improving the technology of dry mixes for the production of low-calorie muffins with functional ingredients is substantiated in the work. This will allow to embrace a bigger market segment of consumers. Recipes for muffins based on a dry mixture were developed and a number of physico-chemical quality indicators were determined, nutritional and energy values were calculated. It has been established that the use of carob and sweetener in muffin recipes has a significant effect on the properties of the dough and its quality, especially on density and moisture. With a 10 % share of carob in the dry mixture, the moisture content of the finished dough decreases by 4.7 % relative to the control, and in the sample with 15 % of carob, it increases by 0.29 %. The density of the dough prepared on the basis of a dry mixture with the addition of 10...15 % carob increases compared to the control (1.108 g/cm3) by 0.276...0294 g/cm3. Ready-made muffins made on the basis of a dry mixture with carob and sweetener have a 4.7–9.5 % higher flow-up index compared to the control sample. It was determined that under the conditions of 10 and 15 % dosage of carob in the dry mix, the moisture content of finished products increases by 2.53...6.56 % compared to the control sample with sugar and cocoa. In the samples of muffins prepared on the basis of a dry mixture with carob and sweetener, an increase in wettability was noted – 129.8...135.38 % against 122.8 % in the control, and porosity – 53.85...59.4 % against 45.8 %, respectively. Ready-made muffins prepared on the basis of a dry mixture with carob and sweetener have an energy value lower than the control sample by 18.7...19.6 %. Implementation of the proposed technology will allow to expand the assortment of flour confectionery products with increased biological value to enable producer provide sufficient impact upon final consumer.","PeriodicalId":21703,"journal":{"name":"Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies","volume":"8 Suppl 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139287970","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}
In the process of food production, it is important not only to obtain a high quality product, but also to minimize industrial waste and reduce energy costs for the process. Recently, customers have been paying particular attention to the biological value of products, and the popularity of organic and natural products is growing. The search for new types of unconventional raw materials and the choice of a rational method of their processing is an important task for scientists and manufacturers. The aim of the study is to develop a technology for the production of a powdered food additive by using wild-growing raw materials of regional importance by osmotic dehydration. The use of osmotic dehydration preserves their biological value and organoleptic properties. The technology of osmotic dehydration processing of berries developed in this work allows the use of gentle drying modes, which contributes to the maximum preservation of their biological value. The presence of biologically active substances in sea buckthorn improves the chemical composition of food products. Standard organoleptic and microbiological methods of research were used. The article presents a technological scheme for the production of a powdered food additive based on sea buckthorn fruit. The physicochemical and organoleptic parameters of the finished product, the content of vitamins C and E were investigated. Given that wild berries were used for the study, the powders were tested for the presence of microorganisms (bacteria of the E. coli group (coliforms), the number of mesophilic aerobic and optional anaerobic microorganisms, yeast and molds) and toxic elements. All indicators are within the permissible limits. Thus, sea buckthorn fruit is a safe raw material. The microbiological parameters during long-term storage for 12 months were determined.
在食品生产过程中，不仅要获得高质量的产品，还要最大限度地减少工业废物，降低生产过程中的能源成本。近来，客户特别关注产品的生物价值，有机和天然产品越来越受欢迎。寻找新型非常规原料并选择合理的加工方法是科学家和制造商的一项重要任务。这项研究的目的是开发一种利用具有地区重要性的野生原材料，通过渗透脱水生产粉末状食品添加剂的技术。使用渗透脱水技术可以保留原料的生物价值和感官特性。这项工作开发的浆果渗透脱水加工技术允许使用温和的干燥模式，这有助于最大限度地保存浆果的生物价值。沙棘中生物活性物质的存在改善了食品的化学成分。研究采用了标准的感官和微生物学方法。文章介绍了以沙棘果为基础生产粉末状食品添加剂的技术方案。研究了成品的理化和感官参数以及维生素 C 和 E 的含量。由于研究中使用的是野生浆果，因此对粉末中的微生物（大肠杆菌群（大肠菌群）、中嗜氧和可选厌氧微生物数量、酵母和霉菌）和有毒元素进行了检测。所有指标均在允许范围内。因此，沙棘果是一种安全的原材料。测定了沙棘果长期储存 12 个月期间的微生物参数。
{"title":"Development of a powdered food additive based on sea buckthorn fruit","authors":"E. Demidova, M. Samilyk","doi":"10.32718/nvlvet-f10014","DOIUrl":"https://doi.org/10.32718/nvlvet-f10014","url":null,"abstract":"In the process of food production, it is important not only to obtain a high quality product, but also to minimize industrial waste and reduce energy costs for the process. Recently, customers have been paying particular attention to the biological value of products, and the popularity of organic and natural products is growing. The search for new types of unconventional raw materials and the choice of a rational method of their processing is an important task for scientists and manufacturers. The aim of the study is to develop a technology for the production of a powdered food additive by using wild-growing raw materials of regional importance by osmotic dehydration. The use of osmotic dehydration preserves their biological value and organoleptic properties. The technology of osmotic dehydration processing of berries developed in this work allows the use of gentle drying modes, which contributes to the maximum preservation of their biological value. The presence of biologically active substances in sea buckthorn improves the chemical composition of food products. Standard organoleptic and microbiological methods of research were used. The article presents a technological scheme for the production of a powdered food additive based on sea buckthorn fruit. The physicochemical and organoleptic parameters of the finished product, the content of vitamins C and E were investigated. Given that wild berries were used for the study, the powders were tested for the presence of microorganisms (bacteria of the E. coli group (coliforms), the number of mesophilic aerobic and optional anaerobic microorganisms, yeast and molds) and toxic elements. All indicators are within the permissible limits. Thus, sea buckthorn fruit is a safe raw material. The microbiological parameters during long-term storage for 12 months were determined.","PeriodicalId":21703,"journal":{"name":"Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139288190","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}
O. M.Y.Bomba, Fedyna, B. Slyvka, R. Mykhaylytska, Ivan Franko Lviv
The priority direction of the development of food industries of the 21st century is the production of healthy-prophylactic, functional purpose food, which get due to using the innovation technologies and also the use of non- traditional plant raw materials, including the wild plants, with the aim improving the qualitative adequacy of food rations namely ensuring compliance their chemical composition to the physiological needs of human body, improvement of their taste, aroma and other properties. Nowadays, the action of biologically active substances of plant origin for the creation of dishes with a health-improving, preventive functional effect remains insufficiently studied. Therefore, one of new recipes with an improved composition of raw materials, and also using new methods of processing and preparation of products which will allows to keep all nutrients and enriching the body with the necessary nutrients. In this context, in order to expand the range of dishes, we searched for non-traditional raw materials with a significant content of biologically active substances among the biodiversity of the vegetation of the Carpathian region and improved the technologies for the introduction them into Ukrainian cuisine. The properties of non-traditional raw materials of local origin are considered and proposed the priority of directions its use in the development of dishes with health-improving properties for sanatorium – resort complex and restaurants. Changes have been made to innovative manufacturing technologies dishes using traditional vegetable raw materials. Llingonberry and cranberry berries, and green leaves of stinging nettle were used as innovative ingredients taken to improve and expand the assortment of dishes with health-improving properties. Using innovative ingredients with the application of high technologies expands the possibilities of obtaining a technologically new product enriched with biologically active substances, macro- and micronutrients, vitamins, dietary fibers, and other functional additives. The nutritional and biological value of food products using unconventional raw materials of plant origin is given, and the priority directions of its use in the development of dishes with health-improving properties for sanatorium-resort complexes and restaurant establishments of the Western region of Ukraine are proposed.
{"title":"Innovations in cooking technologies using non-traditional raw materiais","authors":"O. M.Y.Bomba, Fedyna, B. Slyvka, R. Mykhaylytska, Ivan Franko Lviv","doi":"10.32718/nvlvet-f10012","DOIUrl":"https://doi.org/10.32718/nvlvet-f10012","url":null,"abstract":"The priority direction of the development of food industries of the 21st century is the production of healthy-prophylactic, functional purpose food, which get due to using the innovation technologies and also the use of non- traditional plant raw materials, including the wild plants, with the aim improving the qualitative adequacy of food rations namely ensuring compliance their chemical composition to the physiological needs of human body, improvement of their taste, aroma and other properties. Nowadays, the action of biologically active substances of plant origin for the creation of dishes with a health-improving, preventive functional effect remains insufficiently studied. Therefore, one of new recipes with an improved composition of raw materials, and also using new methods of processing and preparation of products which will allows to keep all nutrients and enriching the body with the necessary nutrients. In this context, in order to expand the range of dishes, we searched for non-traditional raw materials with a significant content of biologically active substances among the biodiversity of the vegetation of the Carpathian region and improved the technologies for the introduction them into Ukrainian cuisine. The properties of non-traditional raw materials of local origin are considered and proposed the priority of directions its use in the development of dishes with health-improving properties for sanatorium – resort complex and restaurants. Changes have been made to innovative manufacturing technologies dishes using traditional vegetable raw materials. Llingonberry and cranberry berries, and green leaves of stinging nettle were used as innovative ingredients taken to improve and expand the assortment of dishes with health-improving properties. Using innovative ingredients with the application of high technologies expands the possibilities of obtaining a technologically new product enriched with biologically active substances, macro- and micronutrients, vitamins, dietary fibers, and other functional additives. The nutritional and biological value of food products using unconventional raw materials of plant origin is given, and the priority directions of its use in the development of dishes with health-improving properties for sanatorium-resort complexes and restaurant establishments of the Western region of Ukraine are proposed.","PeriodicalId":21703,"journal":{"name":"Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139288093","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}
The creation of functional soft drinks enriched with biologically active substances of natural origin necessary for human health is relevant and of great practical importance. The fortification of soft drinks is aimed at creating functional drinks by introducing sources of physiologically functional ingredients during their industrial production. Functional ingredients are classified into several groups: vitamins, omega-3 fatty acids, dietary fiber, minerals, antioxidants, essential amino acids, probiotics, prebiotics, synbiotics, postbiotics. The natural sources containing the relevant functional ingredients and the functions performed by these substances in the human body are indicated. The directions of application of physiologically functional ingredients in the technology of soft drinks are considered. To fortify soft drinks with biologically active substances, a number of additives have been proposed: vitamins, vitamin premixes, β-carotene; vitamin and mineral mixtures, compositions, premixes; seaweed additives; vegetable milk; a complex of polyunsaturated fatty acids; modified cellulose, pectin, inulin, gums from tree bark, tree seeds, root tubers, algae and biochemically produced; salts of micro- and macroelements; fruit and vegetable supplements; phytoextracts; plant protein extracts, protein mixtures; probiotic cultures of microorganisms, immunotropic ingredients of bacterial origin; bee products. It has been shown that natural additives have advantages over synthetic ones, since their components – proteins, vitamins, minerals, etc. – are in an easily digestible form, and the complexity of their chemical composition leads to a comprehensive enrichment of beverages with biologically active substances. When developing functional soft drinks, it is necessary to take into account that fortification has a number of limitations due to the technological capabilities of introducing certain functional ingredients into the beverage and ensuring their effective bioavailability.
{"title":"Selection of functional ingredients for fortification of soft beverages","authors":"R. Kosiv","doi":"10.32718/nvlvet-f10017","DOIUrl":"https://doi.org/10.32718/nvlvet-f10017","url":null,"abstract":"The creation of functional soft drinks enriched with biologically active substances of natural origin necessary for human health is relevant and of great practical importance. The fortification of soft drinks is aimed at creating functional drinks by introducing sources of physiologically functional ingredients during their industrial production. Functional ingredients are classified into several groups: vitamins, omega-3 fatty acids, dietary fiber, minerals, antioxidants, essential amino acids, probiotics, prebiotics, synbiotics, postbiotics. The natural sources containing the relevant functional ingredients and the functions performed by these substances in the human body are indicated. The directions of application of physiologically functional ingredients in the technology of soft drinks are considered. To fortify soft drinks with biologically active substances, a number of additives have been proposed: vitamins, vitamin premixes, β-carotene; vitamin and mineral mixtures, compositions, premixes; seaweed additives; vegetable milk; a complex of polyunsaturated fatty acids; modified cellulose, pectin, inulin, gums from tree bark, tree seeds, root tubers, algae and biochemically produced; salts of micro- and macroelements; fruit and vegetable supplements; phytoextracts; plant protein extracts, protein mixtures; probiotic cultures of microorganisms, immunotropic ingredients of bacterial origin; bee products. It has been shown that natural additives have advantages over synthetic ones, since their components – proteins, vitamins, minerals, etc. – are in an easily digestible form, and the complexity of their chemical composition leads to a comprehensive enrichment of beverages with biologically active substances. When developing functional soft drinks, it is necessary to take into account that fortification has a number of limitations due to the technological capabilities of introducing certain functional ingredients into the beverage and ensuring their effective bioavailability.","PeriodicalId":21703,"journal":{"name":"Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139288124","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}
Iodine deficiency in the biosphere, mainly in the soil, leads to endemic goiter and other iodine deficiency disorders. As shown by numerous studies, this disease affects over 1 billion people in the world. Endemic goiter and much of the territory of Ukraine, including the Vinnytsia region. Presented current research study of recipes and technologies on system-cooked sausages. Currently, boiled sausage enjoys relatively high demand among the population because it is significant for most people, giving it an advantage. Innovation activity represents one of the most effective directions. It should facilitate the development of innovative activity that promotes penetration into new markets and production growth. Today, the most essential and effective innovative organizational and technical measures introduced in sausage production can be considered are the use of new recipes for manufacturing products and the installation of new equipment, which can significantly reduce the cost of manual labor and power inputs and improve product quality and reduce the share of marriage. Sausage production is seen as a thermochemical method of preserving meat products. For each type of sausage, set production process-approved technological instructions and recipes. Strict adherence to recipes, specialized instructions, and sanitary regimes is a prerequisite for obtaining high-quality links. Crucial in the production of sausages is raw. The primary raw materials are beef and pork. Occasionally, use lamb and horsemeat. Equally important is the creation of a new generation of products that have general strengthening and preventive action. The components of these products can protect the body from the harmful effects of the environment and the emergence of human diseased cells. The constant lack of iodine leads to a reduction in the synthesis and secretion of the primary thyroid hormone - thyroxine. The role of thyroid hormones in the body is extremely high, and most of the vital functions are performed by their participation. The main physiological effects of thyroid hormone are stimulating synthesis, growth, development, and differentiation of tissues. Developed products to include microorganisms that can synthesize biologically active structures (antibodies, receptors, hormones) that contribute to the removal or destruction of harmful decay and systems, thereby preventing human disease.
{"title":"Production cooked sausages with the addition of iodized salt","authors":"M. V. Kraysvitniy, T. Farionik","doi":"10.32718/nvlvet-f10016","DOIUrl":"https://doi.org/10.32718/nvlvet-f10016","url":null,"abstract":"Iodine deficiency in the biosphere, mainly in the soil, leads to endemic goiter and other iodine deficiency disorders. As shown by numerous studies, this disease affects over 1 billion people in the world. Endemic goiter and much of the territory of Ukraine, including the Vinnytsia region. Presented current research study of recipes and technologies on system-cooked sausages. Currently, boiled sausage enjoys relatively high demand among the population because it is significant for most people, giving it an advantage. Innovation activity represents one of the most effective directions. It should facilitate the development of innovative activity that promotes penetration into new markets and production growth. Today, the most essential and effective innovative organizational and technical measures introduced in sausage production can be considered are the use of new recipes for manufacturing products and the installation of new equipment, which can significantly reduce the cost of manual labor and power inputs and improve product quality and reduce the share of marriage. Sausage production is seen as a thermochemical method of preserving meat products. For each type of sausage, set production process-approved technological instructions and recipes. Strict adherence to recipes, specialized instructions, and sanitary regimes is a prerequisite for obtaining high-quality links. Crucial in the production of sausages is raw. The primary raw materials are beef and pork. Occasionally, use lamb and horsemeat. Equally important is the creation of a new generation of products that have general strengthening and preventive action. The components of these products can protect the body from the harmful effects of the environment and the emergence of human diseased cells. The constant lack of iodine leads to a reduction in the synthesis and secretion of the primary thyroid hormone - thyroxine. The role of thyroid hormones in the body is extremely high, and most of the vital functions are performed by their participation. The main physiological effects of thyroid hormone are stimulating synthesis, growth, development, and differentiation of tissues. Developed products to include microorganisms that can synthesize biologically active structures (antibodies, receptors, hormones) that contribute to the removal or destruction of harmful decay and systems, thereby preventing human disease.","PeriodicalId":21703,"journal":{"name":"Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139288037","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}
H. Y. Kraikivska, B. Gutyj, A. Hunchak, V. Hunchak, L. Horalskyi, I. Sokulskyi, T. Martyshuk, I. Khariv, N. M. Slobodiuk, N. Demus, U. Vus
The toxicity of cadmium in the bird's body depends on the penetration method, the total dose, and the duration of poisoning. That is why the work aimed to study the effect of Cadmium on liver function disorders. To achieve the set goal in experiments on chickens under cadmium load, it was necessary to solve the following tasks: to study the effect of cadmium on the protein synthesis function of the liver of laying hens; to study the effect of cadmium on the functional state of the liver of laying hens. 24 laying hens aged 78 weeks were selected for research. These chickens were divided into three groups: control and two experimental, taking into account their age and weight. Chickens from the control group received compound feed and clean water without adding cadmium sulfate. In the chickens of the experimental groups, cadmium sulfate was added to the drinking water in different concentrations for 30 days: the first group (R1) – 2 mg per kilogram of body weight, the second group (R2) – 4 mg per kilogram of body weight. According to the conducted studies, it was found that in laying hens under conditions of cadmium load, the functional state of the liver is disturbed, as evidenced by the increased activity of aminotransferases in their blood serum. It is worth noting that the highest activity of alanine and aspartate aminotransferases was in the blood serum of laying hens of the second experimental group on the 21st day of the experiment. The results indicate an increase in destructive processes in the body of laying hens due to cadmium loading. In laying hens under cadmium load, the liver's protein synthesis function is suppressed, manifested by a decrease in the level of total protein and albumins, with a simultaneous increase in the level of globulins. Drinking cadmium sulfate with water in a larger dose (4 mg/kg of body weight) was accompanied by a more probable decrease in total protein and albumin level than drinking cadmium sulfate in a smaller dose (2 mg/kg of body weight). Under cadmium load, an albumin-globulin disproportion occurs, which is indicated by the value of the A/G ratio. In the chickens of the first experimental group, it was found that the value of the A/G ratio on the 21st day of the experiment was 0.42, while in the second experimental group, it was lower and was 0.39, respectively, against the control 0.52.
{"title":"Functional state and protein-synthesizing function of the liver of laying hens under conditions of cadmium loading","authors":"H. Y. Kraikivska, B. Gutyj, A. Hunchak, V. Hunchak, L. Horalskyi, I. Sokulskyi, T. Martyshuk, I. Khariv, N. M. Slobodiuk, N. Demus, U. Vus","doi":"10.32718/nvlvet-a9928","DOIUrl":"https://doi.org/10.32718/nvlvet-a9928","url":null,"abstract":"The toxicity of cadmium in the bird's body depends on the penetration method, the total dose, and the duration of poisoning. That is why the work aimed to study the effect of Cadmium on liver function disorders. To achieve the set goal in experiments on chickens under cadmium load, it was necessary to solve the following tasks: to study the effect of cadmium on the protein synthesis function of the liver of laying hens; to study the effect of cadmium on the functional state of the liver of laying hens. 24 laying hens aged 78 weeks were selected for research. These chickens were divided into three groups: control and two experimental, taking into account their age and weight. Chickens from the control group received compound feed and clean water without adding cadmium sulfate. In the chickens of the experimental groups, cadmium sulfate was added to the drinking water in different concentrations for 30 days: the first group (R1) – 2 mg per kilogram of body weight, the second group (R2) – 4 mg per kilogram of body weight. According to the conducted studies, it was found that in laying hens under conditions of cadmium load, the functional state of the liver is disturbed, as evidenced by the increased activity of aminotransferases in their blood serum. It is worth noting that the highest activity of alanine and aspartate aminotransferases was in the blood serum of laying hens of the second experimental group on the 21st day of the experiment. The results indicate an increase in destructive processes in the body of laying hens due to cadmium loading. In laying hens under cadmium load, the liver's protein synthesis function is suppressed, manifested by a decrease in the level of total protein and albumins, with a simultaneous increase in the level of globulins. Drinking cadmium sulfate with water in a larger dose (4 mg/kg of body weight) was accompanied by a more probable decrease in total protein and albumin level than drinking cadmium sulfate in a smaller dose (2 mg/kg of body weight). Under cadmium load, an albumin-globulin disproportion occurs, which is indicated by the value of the A/G ratio. In the chickens of the first experimental group, it was found that the value of the A/G ratio on the 21st day of the experiment was 0.42, while in the second experimental group, it was lower and was 0.39, respectively, against the control 0.52.","PeriodicalId":21703,"journal":{"name":"Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139342300","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：