O. Datsii, N. Levchenko, G. Shyshkanova, O. Platonov, G. Abuselidze
Abstract The work states that the strategic guideline for building an effective competitive national transport system and prosperous using Ukrainian multimodal potential is the formation of a regulatory environment for scaling ESG-investment in the context of transformation to a “climate-neutral” economy. The absence of a unified methodology for (assessment) scoring ESG-direction of business as the basis for decision-making on ESG-investment is established in the world and national practice. For the first time, the author’s model of scoring trends and regularities of business development is proposed in accordance with ESG-principles, in contrast to traditional trend dynamic models, which identifies and iteratively conceptualizes processes by the set of ESG-indicator components determined using the cocoupling-analysis toolkit (tools for assessing the cocoupling-effect). A classification of the cocoupling-effect has been developed and each of its types has been characterized. Possible options for ESG-effectiveness of business are identified, which conditionally correspond to the four zones of the ESG-investment decision-making matrix. A research on the expected cocoupling-effect of ESG-investment in the multimodal transportation development is carried out to validate the feasibility of implementation the author’s scoring model for the ESG-direction of business and obtaining realistic results according to the data of the International Energy Agency and the State Statistics Service of Ukraine. An effective measures arsenal of creating the regulatory framework for ESG-investment in the multimodal transportation development is identified and a Roadmap is proposed for their high-quality implementation, which would ensure positive changes in Ukraine’s position in the world ranking of countries by multimodal potential usage efficiency.
{"title":"Creating a Regulatory Framework for the ESG-investment in the Multimodal Transportation Development","authors":"O. Datsii, N. Levchenko, G. Shyshkanova, O. Platonov, G. Abuselidze","doi":"10.2478/plua-2021-0016","DOIUrl":"https://doi.org/10.2478/plua-2021-0016","url":null,"abstract":"Abstract The work states that the strategic guideline for building an effective competitive national transport system and prosperous using Ukrainian multimodal potential is the formation of a regulatory environment for scaling ESG-investment in the context of transformation to a “climate-neutral” economy. The absence of a unified methodology for (assessment) scoring ESG-direction of business as the basis for decision-making on ESG-investment is established in the world and national practice. For the first time, the author’s model of scoring trends and regularities of business development is proposed in accordance with ESG-principles, in contrast to traditional trend dynamic models, which identifies and iteratively conceptualizes processes by the set of ESG-indicator components determined using the cocoupling-analysis toolkit (tools for assessing the cocoupling-effect). A classification of the cocoupling-effect has been developed and each of its types has been characterized. Possible options for ESG-effectiveness of business are identified, which conditionally correspond to the four zones of the ESG-investment decision-making matrix. A research on the expected cocoupling-effect of ESG-investment in the multimodal transportation development is carried out to validate the feasibility of implementation the author’s scoring model for the ESG-direction of business and obtaining realistic results according to the data of the International Energy Agency and the State Statistics Service of Ukraine. An effective measures arsenal of creating the regulatory framework for ESG-investment in the multimodal transportation development is identified and a Roadmap is proposed for their high-quality implementation, which would ensure positive changes in Ukraine’s position in the world ranking of countries by multimodal potential usage efficiency.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"46 1","pages":"39 - 52"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47971658","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}
D. Klava, Iveta Poisa, Sanita Reidzāne, T. Kince, J. Kazantseva, Anna Traksmaa
Abstract Sourdough plays an important role in quality assurance, especially during developing wholegrain wheat bread products. The value of barley and hull-less barley grains is determined by the low lipid and high carbohydrate (starch and resistant starch) content, balanced amino acid profile, dietary fibre and phenolic compounds. During germination (24 h) the amount of sugar, amino acids and vitamins increase in the grains. Therefore, it could be optimal environment for microbiota growth in sourdough. The goal of the research was to find optimal technological parameters and to study microorganism growth dynamic during the fermentation of sourdough with germinated hull-less barley. The study was performed using three steps of fermentation, with different temperature and time parameters. At each step pH, dynamics of lactic acid bacteria (LAB), yeast-like fungi and total plate count (TPC) growth were determined using standard methods. The results of the study showed that the optimal fermentation conditions for the first stage are 48 h and 26 ± 1 °C, for the second stage 8 h and 26 ± 1 °C and for the third stage 20 h and 28 ± 1 °C. During fermentation of the sourdough, the pH 3.91 is reached, LAB 8.8 log10 CFU g−1, and the yeast-like fungi 8.7 log10 CFU g−1 was determined. Obtained data show that more than 80 bacteria and 50 microscopic fungal species were detected in hull-less barley flour, but after germination their diversity decreased and in the germinated hull-less barley sourdoughs dominated species were Pediococcus pentosaceus.
{"title":"The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development","authors":"D. Klava, Iveta Poisa, Sanita Reidzāne, T. Kince, J. Kazantseva, Anna Traksmaa","doi":"10.2478/plua-2021-0022","DOIUrl":"https://doi.org/10.2478/plua-2021-0022","url":null,"abstract":"Abstract Sourdough plays an important role in quality assurance, especially during developing wholegrain wheat bread products. The value of barley and hull-less barley grains is determined by the low lipid and high carbohydrate (starch and resistant starch) content, balanced amino acid profile, dietary fibre and phenolic compounds. During germination (24 h) the amount of sugar, amino acids and vitamins increase in the grains. Therefore, it could be optimal environment for microbiota growth in sourdough. The goal of the research was to find optimal technological parameters and to study microorganism growth dynamic during the fermentation of sourdough with germinated hull-less barley. The study was performed using three steps of fermentation, with different temperature and time parameters. At each step pH, dynamics of lactic acid bacteria (LAB), yeast-like fungi and total plate count (TPC) growth were determined using standard methods. The results of the study showed that the optimal fermentation conditions for the first stage are 48 h and 26 ± 1 °C, for the second stage 8 h and 26 ± 1 °C and for the third stage 20 h and 28 ± 1 °C. During fermentation of the sourdough, the pH 3.91 is reached, LAB 8.8 log10 CFU g−1, and the yeast-like fungi 8.7 log10 CFU g−1 was determined. Obtained data show that more than 80 bacteria and 50 microscopic fungal species were detected in hull-less barley flour, but after germination their diversity decreased and in the germinated hull-less barley sourdoughs dominated species were Pediococcus pentosaceus.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"46 1","pages":"105 - 115"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46808646","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}
Evalds Raits, Lasma Pinte, A. Kirse-Ozolina, S. Muizniece-Brasava
Abstract Retort thermal sterilization of canned food is a technology, which allows preserving food products by applying heat on packaged food in retorts (autoclaves) at temperatures up to 121 °C. The thermodynamics of the processes in the retort are influenced by the product stacking method in the basket and packaging material. The aims of this study were: 1) to analyse and compare temperature distribution (TD) and the slowest to heat location in the steam-air retort stacked with glass jars and with retort pouches; 2) to analyse and compare commercial product heat penetration (HP) characteristics in glass jars and retort pouches. Temperature measurements were performed with wireless thermocouples. The come-up time (heating phase) required to achieve in the retort temperature uniformity criteria of ±0.5 °C, is 28 min when the retort is stacked with glass jars, and 24 min when the retort is stacked with retort pouches. Total calculated process time (holding phase), necessary to achieve the sterilization value (F0 of 3 min), for sample in glass jars was 67 min, but in retort pouches – 62 min. The overall sterilization process time difference between two considered packaging types was 9 min, which is significant amount of time in the context of commercial processing. The study clearly shows the necessity to perform the Temperature Distribution and Heat Penetration study, as each packaging material, stacking method and product will affect sterilization process thermodynamics and, therefore, the overall process time and consequently - the safety of food product.
{"title":"A Case-study: Temperature Distribution and Heat Penetration in Steam-air Retort, Using Glass Jars and Retort Pouches","authors":"Evalds Raits, Lasma Pinte, A. Kirse-Ozolina, S. Muizniece-Brasava","doi":"10.2478/plua-2021-0020","DOIUrl":"https://doi.org/10.2478/plua-2021-0020","url":null,"abstract":"Abstract Retort thermal sterilization of canned food is a technology, which allows preserving food products by applying heat on packaged food in retorts (autoclaves) at temperatures up to 121 °C. The thermodynamics of the processes in the retort are influenced by the product stacking method in the basket and packaging material. The aims of this study were: 1) to analyse and compare temperature distribution (TD) and the slowest to heat location in the steam-air retort stacked with glass jars and with retort pouches; 2) to analyse and compare commercial product heat penetration (HP) characteristics in glass jars and retort pouches. Temperature measurements were performed with wireless thermocouples. The come-up time (heating phase) required to achieve in the retort temperature uniformity criteria of ±0.5 °C, is 28 min when the retort is stacked with glass jars, and 24 min when the retort is stacked with retort pouches. Total calculated process time (holding phase), necessary to achieve the sterilization value (F0 of 3 min), for sample in glass jars was 67 min, but in retort pouches – 62 min. The overall sterilization process time difference between two considered packaging types was 9 min, which is significant amount of time in the context of commercial processing. The study clearly shows the necessity to perform the Temperature Distribution and Heat Penetration study, as each packaging material, stacking method and product will affect sterilization process thermodynamics and, therefore, the overall process time and consequently - the safety of food product.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"46 1","pages":"90 - 96"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45159968","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}
Dace Berga, V. Šterna, E. Sokolova, I. Taškova, S. Seile, I. Dimante, I. Skrabule
Abstract Potato proteins contains essential amino acids in considerably high concentration, therefore potatoes are considered to be one of the most valuable plant origin food for human consumption. Patatin forms one of the largest group of potato proteins with high potential to be used in food industry as a novel food. This study has been performed to approbate patatin determination method for evaluation of protein quality of potato genotypes, as well as evaluate patatin relative abundance (PRA) for breeding programmes to create in the future potato cultivars with higher value and potential to develop new products. The evaluation of patatin was performed in following steps– extraction proteins from potato, determination of patatin concentration and calculation of its relative abundance in proteins. Separation of patatin from potato tubers was made using extraction by SDS extraction buffer and determination of patatin in organically and conventionally (with differnt N suply) grown samples of 20 potato genotypes. The results of one-year study showed that patatin relative abundance of different cultivars varied from 1.65% to 50.2% and it was significantly different among genotypes. The nitrogen content of soil and maturity type of potato did not affect PRA significantly. Results provide impetus for further research.
{"title":"Evaluation of patatin content in proteins of potato genotypes grown in Latvia","authors":"Dace Berga, V. Šterna, E. Sokolova, I. Taškova, S. Seile, I. Dimante, I. Skrabule","doi":"10.2478/plua-2021-0024","DOIUrl":"https://doi.org/10.2478/plua-2021-0024","url":null,"abstract":"Abstract Potato proteins contains essential amino acids in considerably high concentration, therefore potatoes are considered to be one of the most valuable plant origin food for human consumption. Patatin forms one of the largest group of potato proteins with high potential to be used in food industry as a novel food. This study has been performed to approbate patatin determination method for evaluation of protein quality of potato genotypes, as well as evaluate patatin relative abundance (PRA) for breeding programmes to create in the future potato cultivars with higher value and potential to develop new products. The evaluation of patatin was performed in following steps– extraction proteins from potato, determination of patatin concentration and calculation of its relative abundance in proteins. Separation of patatin from potato tubers was made using extraction by SDS extraction buffer and determination of patatin in organically and conventionally (with differnt N suply) grown samples of 20 potato genotypes. The results of one-year study showed that patatin relative abundance of different cultivars varied from 1.65% to 50.2% and it was significantly different among genotypes. The nitrogen content of soil and maturity type of potato did not affect PRA significantly. Results provide impetus for further research.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"46 1","pages":"125 - 132"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42218727","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}
V. Adamchuk, V. Bulgakov, Iaroslav Gadzalo, S. Ivanovs, Serhiy Stepanenko, I. Holovach, Y. Ihnatiev
Abstract The article presents an analysis of known developments on creation of sieve-less pneumatic vibration centrifuges separating devices and processes of separating seed mixtures into fractions according to the complex of physical and mechanical properties of components. Mechanistic and mathematical models for studying the movement of particles over the sieve-free surface of pneumatic vibration separators were developed, theoretical studies of movement of seed mixture components were conducted and the most acceptable pneumatic vibration centrifugation process was determined by likeness to the process occurring on the separating surface of pneumatic sorting tables. To achieve the greatest separation of particles on the complex of their physical and mechanical properties (density, geometric dimensions, aerodynamic properties of seeds) is possible with the same direction of oscillatory motion and rotation of the separating surface performing the rotation in the direction from a larger radius to a smaller radius of the surface, in the “fluidization” mode, i. e. i.e. with periodic separation of the lower particles of the layer from the separating surface at simultaneous blowing of the layer by an air stream.
{"title":"Theoretical Study of Vibrocentrifugal Separation of Grain Mixtures on a Sieveless Seed-cleaning Machine","authors":"V. Adamchuk, V. Bulgakov, Iaroslav Gadzalo, S. Ivanovs, Serhiy Stepanenko, I. Holovach, Y. Ihnatiev","doi":"10.2478/plua-2021-0023","DOIUrl":"https://doi.org/10.2478/plua-2021-0023","url":null,"abstract":"Abstract The article presents an analysis of known developments on creation of sieve-less pneumatic vibration centrifuges separating devices and processes of separating seed mixtures into fractions according to the complex of physical and mechanical properties of components. Mechanistic and mathematical models for studying the movement of particles over the sieve-free surface of pneumatic vibration separators were developed, theoretical studies of movement of seed mixture components were conducted and the most acceptable pneumatic vibration centrifugation process was determined by likeness to the process occurring on the separating surface of pneumatic sorting tables. To achieve the greatest separation of particles on the complex of their physical and mechanical properties (density, geometric dimensions, aerodynamic properties of seeds) is possible with the same direction of oscillatory motion and rotation of the separating surface performing the rotation in the direction from a larger radius to a smaller radius of the surface, in the “fluidization” mode, i. e. i.e. with periodic separation of the lower particles of the layer from the separating surface at simultaneous blowing of the layer by an air stream.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"46 1","pages":"116 - 124"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49245705","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}
D. Tokarchuk, N. Pryshliak, Andrii Shynkovych, K. Mazur
Abstract Ukraine’s agriculture is a leading sector of the national economy. Ukraine has a significant area (603628 km2), 70.9% of which are agricultural lands. Quality soil and good climatic conditions create favorable conditions for the development of crop and livestock production. The generation of a large amount of organic waste from agriculture opens wide opportunities for the development of the biogas technologies. The aim of the paper is to identify the main waste management trends in Ukraine based on data on waste generation and waste management and to calculate the strategic potential of agricultural waste as a feedstock for biofuels production. The resource potential of crop, livestock and processing waste has been considered and the necessity of its use for energy purposes has been substantiated. It has been determined that the greatest potential of agricultural waste that can be used for biogas production in Ukraine is concentrated in crop production. The livestock industry and processing enterprises also have a powerful feedstock base for biogas production. It has been determined that the agroindustrial sector of Ukraine produces significant amount of waste. As a result of the study, it has been found that the potential volume of biogas production from agricultural waste can replace 36.1% of natural gas consumption in Ukraine.
{"title":"Strategic Potential of Agricultural Waste as a Feedstock for Biofuels Production in Ukraine","authors":"D. Tokarchuk, N. Pryshliak, Andrii Shynkovych, K. Mazur","doi":"10.2478/plua-2021-0012","DOIUrl":"https://doi.org/10.2478/plua-2021-0012","url":null,"abstract":"Abstract Ukraine’s agriculture is a leading sector of the national economy. Ukraine has a significant area (603628 km2), 70.9% of which are agricultural lands. Quality soil and good climatic conditions create favorable conditions for the development of crop and livestock production. The generation of a large amount of organic waste from agriculture opens wide opportunities for the development of the biogas technologies. The aim of the paper is to identify the main waste management trends in Ukraine based on data on waste generation and waste management and to calculate the strategic potential of agricultural waste as a feedstock for biofuels production. The resource potential of crop, livestock and processing waste has been considered and the necessity of its use for energy purposes has been substantiated. It has been determined that the greatest potential of agricultural waste that can be used for biogas production in Ukraine is concentrated in crop production. The livestock industry and processing enterprises also have a powerful feedstock base for biogas production. It has been determined that the agroindustrial sector of Ukraine produces significant amount of waste. As a result of the study, it has been found that the potential volume of biogas production from agricultural waste can replace 36.1% of natural gas consumption in Ukraine.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"46 1","pages":"1 - 12"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42584662","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}
Laimonis Kūliņš, Anete Meija, R. Roziņš, K. H. Liepa, U. Spulle
Abstract It has been common knowledge that as the density of wood increases, the mechanical properties also improve. In turn, the density of wood depends on many factors, including the wood moisture content, location and cross-section in the trunk, the type of treatment and the parameters of technological processes. There is a great deal of research reported in the scientific literature on the effect of solid wood density on mechanical properties for different wood species as well as for structural timber. However, no research data can be found related investigation of the influence of veneer density on the properties of the birch plywood. In the present study, researching the properties of 7-ply birch plywood (thickness 9 mm), it was concluded that as the density of veneers increases, the bending properties of plywood in the direction of wood fibers (covered veneers) increases. When determining the plywood gluing quality, similar tendencies have been observed. For plywood with a lower density in all veneer plies the gluing quality (tensile-shear test) for perpendicular wood fiber veneers increases in the direction from the symmetry axis or middle veneer to the plywood outer plies, which can be explained by the fact that the outer plies become denser at the time of the hot pressing process. The results of the study will allow birch plywood manufacturers in direct production, sort veneers by density, to produce plywood with very predictable gluing quality, plywood thickness and mechanical properties in bending.
{"title":"Influence of Veneer Density on Plywood Thickness and Some Mechanical Properties","authors":"Laimonis Kūliņš, Anete Meija, R. Roziņš, K. H. Liepa, U. Spulle","doi":"10.2478/plua-2021-0018","DOIUrl":"https://doi.org/10.2478/plua-2021-0018","url":null,"abstract":"Abstract It has been common knowledge that as the density of wood increases, the mechanical properties also improve. In turn, the density of wood depends on many factors, including the wood moisture content, location and cross-section in the trunk, the type of treatment and the parameters of technological processes. There is a great deal of research reported in the scientific literature on the effect of solid wood density on mechanical properties for different wood species as well as for structural timber. However, no research data can be found related investigation of the influence of veneer density on the properties of the birch plywood. In the present study, researching the properties of 7-ply birch plywood (thickness 9 mm), it was concluded that as the density of veneers increases, the bending properties of plywood in the direction of wood fibers (covered veneers) increases. When determining the plywood gluing quality, similar tendencies have been observed. For plywood with a lower density in all veneer plies the gluing quality (tensile-shear test) for perpendicular wood fiber veneers increases in the direction from the symmetry axis or middle veneer to the plywood outer plies, which can be explained by the fact that the outer plies become denser at the time of the hot pressing process. The results of the study will allow birch plywood manufacturers in direct production, sort veneers by density, to produce plywood with very predictable gluing quality, plywood thickness and mechanical properties in bending.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"46 1","pages":"66 - 74"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43091049","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}
Evalds Raits, S. Raita, A. Kirse-Ozolina, S. Muizniece-Brasava
In the canning industry, thermal preservation processes typically are designed based on Clostridium botulinum thermal destruction kinetics. However, some bacteria can still survive, necessitating implementation of stricter timetemperature regimen for sterilization process. The aim of this study was to compare processing effectiveness at F0 (sterilization value) 8 ±1 min from the perspective of the vegetable-based product canning facility, while analyzing the inactivation, viability, and recovery of thermophilic bacteria. Four commercial products [tomato soup and rassolnik soup - acidified food (AF), and mushroom soup and pea porridge - low-acid food (LACF)] with different heat transfer characteristics (convection and conduction) were inoculated with 6.6 log10 spores/ml Geobacillus stearothermophilus LMKK 244 (reported as DSM 6790 and ATCC 10149 in other collections) and 4.810 log spores/ml Thermoanaerobacterium thermosaccharolyticum DSM 571 spore suspensions. Food samples contaminated with bacterial spores were processed in a steam-air retort at 118 °C for 75 min. G. stearothermophilus and T. thermosaccharolyticum growth was not detected in AF samples (pH = 4.4 and 4.5), but was observed in LACF samples (pH = 5.1 and 5.8). Practical evaluation showed that T. thermosaccharolyticum did not survive thermal processing, which was verified using a presence/absence test after incubation at 55 °C. G. stearothermophilus did not survive thermal processing, but recovered in pea porridge (pH = 5.8) during incubation. Our observations showed that food pH is a crucial factor determining microorganism survival during heat treatment and may be used by the vegetable-based product canning facilities to improve the food sterilization conditions.
{"title":"Theoretical and Experimental Investigation of the Thermal Inactivation of Thermoanaerobacterium Thermosaccharolyticum and Geobacillus Stearothermophilus in Different Canned Food Matrices","authors":"Evalds Raits, S. Raita, A. Kirse-Ozolina, S. Muizniece-Brasava","doi":"10.2478/plua-2021-0021","DOIUrl":"https://doi.org/10.2478/plua-2021-0021","url":null,"abstract":"\u0000 In the canning industry, thermal preservation processes typically are designed based on Clostridium botulinum thermal destruction kinetics. However, some bacteria can still survive, necessitating implementation of stricter timetemperature regimen for sterilization process. The aim of this study was to compare processing effectiveness at F0 (sterilization value) 8 ±1 min from the perspective of the vegetable-based product canning facility, while analyzing the inactivation, viability, and recovery of thermophilic bacteria. Four commercial products [tomato soup and rassolnik soup - acidified food (AF), and mushroom soup and pea porridge - low-acid food (LACF)] with different heat transfer characteristics (convection and conduction) were inoculated with 6.6 log10 spores/ml Geobacillus stearothermophilus LMKK 244 (reported as DSM 6790 and ATCC 10149 in other collections) and 4.810 log spores/ml Thermoanaerobacterium thermosaccharolyticum DSM 571 spore suspensions. Food samples contaminated with bacterial spores were processed in a steam-air retort at 118 °C for 75 min. G. stearothermophilus and T. thermosaccharolyticum growth was not detected in AF samples (pH = 4.4 and 4.5), but was observed in LACF samples (pH = 5.1 and 5.8). Practical evaluation showed that T. thermosaccharolyticum did not survive thermal processing, which was verified using a presence/absence test after incubation at 55 °C. G. stearothermophilus did not survive thermal processing, but recovered in pea porridge (pH = 5.8) during incubation. Our observations showed that food pH is a crucial factor determining microorganism survival during heat treatment and may be used by the vegetable-based product canning facilities to improve the food sterilization conditions.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42939568","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}
Abstract Smoked sprats are delicious and nutritionally valuable product. Besides protein, it contains high amount of unsaturated fatty acids and fat soluble vitamins. Nowadays, human interest for fish product consumption is increasing. It leads to the demand for increased shelf life of the smoked sprats. One way to prolong the shelf life is to use some pre-treatment prior to smoking. The aim of study was to analyse the effect of pre-treatment on smoked Baltic sprat quality and microbiological parameters. Various compositions of brine using salts (NaCl, CaCl2) and acetic acid in different proportions were used for fresh sprat pre-treatment. Pre-treatment had the influence on physical parameters; pre-treated samples had higher salt and lower moisture content, and lower pH, which allowed prolonging the shelf life of smoked sprats. The highest pH was in the control sample 6.6, and it allowed growth of yeasts, moulds, Pseudomonas spp., and mesophilic and facultative anaerobic microorganisms. The results demonstrated that after two-week storage of the smoked sprats the growth of moulds (1×102 CFU g−1) was observed only for smoked sprats without pre-treatment (control sample), indicating the positive effect of pre-treatment. Salmonella spp., Clostridium perfingens, Listeria monocytogenes, and Escherichia coli were not detected in any of the analysed samples. After pre-treatment in brine, containing combination of NaCl and CaCl2, smoked fish had darker colour compared to control sample or sample with sodium chloride only. Any of applied pre-treatments, except brine containing NaCl, made firmer texture of the smoked fish.
{"title":"Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats","authors":"Santa Pūķe, R. Galoburda","doi":"10.2478/plua-2021-0014","DOIUrl":"https://doi.org/10.2478/plua-2021-0014","url":null,"abstract":"Abstract Smoked sprats are delicious and nutritionally valuable product. Besides protein, it contains high amount of unsaturated fatty acids and fat soluble vitamins. Nowadays, human interest for fish product consumption is increasing. It leads to the demand for increased shelf life of the smoked sprats. One way to prolong the shelf life is to use some pre-treatment prior to smoking. The aim of study was to analyse the effect of pre-treatment on smoked Baltic sprat quality and microbiological parameters. Various compositions of brine using salts (NaCl, CaCl2) and acetic acid in different proportions were used for fresh sprat pre-treatment. Pre-treatment had the influence on physical parameters; pre-treated samples had higher salt and lower moisture content, and lower pH, which allowed prolonging the shelf life of smoked sprats. The highest pH was in the control sample 6.6, and it allowed growth of yeasts, moulds, Pseudomonas spp., and mesophilic and facultative anaerobic microorganisms. The results demonstrated that after two-week storage of the smoked sprats the growth of moulds (1×102 CFU g−1) was observed only for smoked sprats without pre-treatment (control sample), indicating the positive effect of pre-treatment. Salmonella spp., Clostridium perfingens, Listeria monocytogenes, and Escherichia coli were not detected in any of the analysed samples. After pre-treatment in brine, containing combination of NaCl and CaCl2, smoked fish had darker colour compared to control sample or sample with sodium chloride only. Any of applied pre-treatments, except brine containing NaCl, made firmer texture of the smoked fish.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"46 1","pages":"22 - 30"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46934529","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}
Abstract Beef production must combine the interests of both producers and consumers, taking into account the sustainable use of environmental resources. The aim of the study was to analyze and compare the slaughter results, meet chemical composition and pH value of three beef breeds – Aberdinangus (AA), Hereford (HF) and Limousin (LI) bulls. The bulls were fattened on Latvian and Lithuanian farms, mainly using grass forage. The breed and age of bulls before slaughter significantly affected all slaughter results, except for fat class. From the meat chemical composition traits, the bull breed and age before slaughter had a significant effect only on the protein content. LI bulls showed the highest carcass weight 301.1±6.8 kg (p<0.05), dressing percentage 58.2±1.1% (p<0.05) and conformation score 3.56±0.18 points. The best fattened carcasses were obtained from AA bulls - 2.43±0.20 points. Muscle samples of musculus longissimus (M. longissimus) bulls of LI breed showed higher content of moisture (72.0±1.0%), protein (23.0±0.2%), ash (1.1±0.0%) and cholesterol (56.7±6.6 mg 100 g−1). AA breed bulls showed higher total fat (6.6±1.2%) and iron content (13.1±0.6 mg). The highest pH was observed in the meat obtained from AA bulls – 6.0±0.1, LI and HF breed bulls showed pH 5.8±0.0 and 5.8±0.1 respectively. Correlation analysis showed a significant, strong positive correlation between cold carcass weight and dressing percentage for AA and LI bulls, r=0.90 and r=0.88, respectively. For LI breed bulls, a strong positive correlation was also found between the cold carcass weight and the conformation score (r=0.98, p<0.01).
{"title":"Slaughter Results, Meat Chemical Composition and pH of Aberdinangus, Hereford and Limousin bulls","authors":"I. Muižniece, D. Kairiša","doi":"10.2478/plua-2021-0013","DOIUrl":"https://doi.org/10.2478/plua-2021-0013","url":null,"abstract":"Abstract Beef production must combine the interests of both producers and consumers, taking into account the sustainable use of environmental resources. The aim of the study was to analyze and compare the slaughter results, meet chemical composition and pH value of three beef breeds – Aberdinangus (AA), Hereford (HF) and Limousin (LI) bulls. The bulls were fattened on Latvian and Lithuanian farms, mainly using grass forage. The breed and age of bulls before slaughter significantly affected all slaughter results, except for fat class. From the meat chemical composition traits, the bull breed and age before slaughter had a significant effect only on the protein content. LI bulls showed the highest carcass weight 301.1±6.8 kg (p<0.05), dressing percentage 58.2±1.1% (p<0.05) and conformation score 3.56±0.18 points. The best fattened carcasses were obtained from AA bulls - 2.43±0.20 points. Muscle samples of musculus longissimus (M. longissimus) bulls of LI breed showed higher content of moisture (72.0±1.0%), protein (23.0±0.2%), ash (1.1±0.0%) and cholesterol (56.7±6.6 mg 100 g−1). AA breed bulls showed higher total fat (6.6±1.2%) and iron content (13.1±0.6 mg). The highest pH was observed in the meat obtained from AA bulls – 6.0±0.1, LI and HF breed bulls showed pH 5.8±0.0 and 5.8±0.1 respectively. Correlation analysis showed a significant, strong positive correlation between cold carcass weight and dressing percentage for AA and LI bulls, r=0.90 and r=0.88, respectively. For LI breed bulls, a strong positive correlation was also found between the cold carcass weight and the conformation score (r=0.98, p<0.01).","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"46 1","pages":"13 - 21"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41414867","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}
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