The structure of nutrition of the population of Ukraine currently does not meet the modern principles of rational nutrition and practical dietetics. The problem of organizing and ensuring proper nutrition of people, its adequacy and balance is one of the most important tasks of joint activities. Bifidobacteria are one of the most important groups of intestinal microorganisms that dominate the anaerobic flora of the colon. Bifidobacteria are actively involved in the restoration of normal intestinal microflora in gastrointestinal diseases and after antibiotic treatment. To stimulate their development, it is necessary to use strains of bifidobacteria adapted to milk, to provide the necessary composition of the nutrient medium and growth stimulants for their development, and also to cultivate them together with lactic acid bacteria with high β-galactosidase activity, due to which their own β-galactoside increases. bifidobacteria. Fermented dairy products are the main suppliers of probiotic microorganisms that contribute to the maintenance and restoration of the human microbial ecology. Probiotic cultures that provide a beneficial effect on the consumer's body and normalize the composition and functions of the microflora of the gastrointestinal tract include such types of lacto- and bifidobacteria as Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp. (B. adolescentis, B. animalis ssp. lactis, B. bifidum, B. longum, B. breve). It should be noted that for the majority of microorganisms that are representatives of the normal human intestinal microflora, milk is an unfavorable environment for their development. This is due to the fact that in milk there are practically no low-molecular compounds necessary for the development of microorganisms, such as free amino acids, monosaccharides, etc., and also because most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium belong to obligate anaerobes, which negatively act. oxygen dissolved in milk. Therefore, bifidobacteria, related to anaerobes, develop very slowly in milk.
{"title":"The role of bifidobacteria in the production of functional products","authors":"A. Solomon","doi":"10.32718/nvlvet-f9904","DOIUrl":"https://doi.org/10.32718/nvlvet-f9904","url":null,"abstract":"The structure of nutrition of the population of Ukraine currently does not meet the modern principles of rational nutrition and practical dietetics. The problem of organizing and ensuring proper nutrition of people, its adequacy and balance is one of the most important tasks of joint activities. Bifidobacteria are one of the most important groups of intestinal microorganisms that dominate the anaerobic flora of the colon. Bifidobacteria are actively involved in the restoration of normal intestinal microflora in gastrointestinal diseases and after antibiotic treatment. To stimulate their development, it is necessary to use strains of bifidobacteria adapted to milk, to provide the necessary composition of the nutrient medium and growth stimulants for their development, and also to cultivate them together with lactic acid bacteria with high β-galactosidase activity, due to which their own β-galactoside increases. bifidobacteria. Fermented dairy products are the main suppliers of probiotic microorganisms that contribute to the maintenance and restoration of the human microbial ecology. Probiotic cultures that provide a beneficial effect on the consumer's body and normalize the composition and functions of the microflora of the gastrointestinal tract include such types of lacto- and bifidobacteria as Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp. (B. adolescentis, B. animalis ssp. lactis, B. bifidum, B. longum, B. breve). It should be noted that for the majority of microorganisms that are representatives of the normal human intestinal microflora, milk is an unfavorable environment for their development. This is due to the fact that in milk there are practically no low-molecular compounds necessary for the development of microorganisms, such as free amino acids, monosaccharides, etc., and also because most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium belong to obligate anaerobes, which negatively act. oxygen dissolved in milk. Therefore, bifidobacteria, related to anaerobes, develop very slowly in milk.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45738324","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}
This article focuses on the improvement of technology for marinated semi-finished products made from poultry meat. The production of marinated meat semi-finished products is gaining consumer preference, as they differ not only in sensory characteristics but also have an extended shelf life. The article presents the results of research on semi-finished products made from poultry meat marinated with blackthorn (Aronia melanocarpa). The use of natural plant-based ingredients in the marinades for poultry meat semi-finished products is becoming increasingly popular among consumers. This allows preserving not only their main characteristics but also expanding the range of new products. Blackthorn serves as the raw material for such marinades. It contains numerous polyphenolic components that contribute to its high bioactivity. The dark-blue color of blackthorn fruits is due to a high concentration of anthocyanins. Blackthorn contains the highest amounts of chlorogenic and neochlorogenic acids, which affect the breakdown of peptide bonds in the protein cells of meat, leading to the tenderization of muscle fibers and improving their sensory attributes after thermal processing. The recipes also include aromatic additives such as savory, juniper, and sage. The scientific study conducted research on the sensory characteristics of marinades. It was found that each experimental sample of marinades based on blackthorn fruit juice exhibited high sensory attributes. The antioxidant activity of blackthorn fruit and aromatic plants was confirmed through studies of acidity and peroxide values, which were determined in poultry meat semi-finished products marinated with blackthorn fruit juice. The studied products included chicken wings, marinated chicken fillet for kebab, and chicken drumsticks. The storage period of the meat semi-finished products was determined to be 15 days at temperatures of 0–4 °C, which was twice as long compared to the control. The paper presents research on the safety indicators of poultry meat semi-finished products during storage, specifically after 15 days of storage at temperatures of 0–4 °C. Microbiological indicators were determined. The obtained results testify to the effectiveness of the proposed technology of marinating meat semi-finished products from poultry meat and its advantages in comparison with standard methods. Improvement of the technology will contribute to the development and expansion of the assortment of marinated meat products on the market, satisfying the needs of consumers for high-quality and safe food products with increased organoleptic indicators.
{"title":"Improvement of poultry meat marinated semi-finished product technology","authors":"I. Simonova, B. Halukh, U. Drachuk, I. Basarab","doi":"10.32718/nvlvet-f9911","DOIUrl":"https://doi.org/10.32718/nvlvet-f9911","url":null,"abstract":"This article focuses on the improvement of technology for marinated semi-finished products made from poultry meat. The production of marinated meat semi-finished products is gaining consumer preference, as they differ not only in sensory characteristics but also have an extended shelf life. The article presents the results of research on semi-finished products made from poultry meat marinated with blackthorn (Aronia melanocarpa). The use of natural plant-based ingredients in the marinades for poultry meat semi-finished products is becoming increasingly popular among consumers. This allows preserving not only their main characteristics but also expanding the range of new products. Blackthorn serves as the raw material for such marinades. It contains numerous polyphenolic components that contribute to its high bioactivity. The dark-blue color of blackthorn fruits is due to a high concentration of anthocyanins. Blackthorn contains the highest amounts of chlorogenic and neochlorogenic acids, which affect the breakdown of peptide bonds in the protein cells of meat, leading to the tenderization of muscle fibers and improving their sensory attributes after thermal processing. The recipes also include aromatic additives such as savory, juniper, and sage. The scientific study conducted research on the sensory characteristics of marinades. It was found that each experimental sample of marinades based on blackthorn fruit juice exhibited high sensory attributes. The antioxidant activity of blackthorn fruit and aromatic plants was confirmed through studies of acidity and peroxide values, which were determined in poultry meat semi-finished products marinated with blackthorn fruit juice. The studied products included chicken wings, marinated chicken fillet for kebab, and chicken drumsticks. The storage period of the meat semi-finished products was determined to be 15 days at temperatures of 0–4 °C, which was twice as long compared to the control. The paper presents research on the safety indicators of poultry meat semi-finished products during storage, specifically after 15 days of storage at temperatures of 0–4 °C. Microbiological indicators were determined. The obtained results testify to the effectiveness of the proposed technology of marinating meat semi-finished products from poultry meat and its advantages in comparison with standard methods. Improvement of the technology will contribute to the development and expansion of the assortment of marinated meat products on the market, satisfying the needs of consumers for high-quality and safe food products with increased organoleptic indicators.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45215246","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}
Peach stones are obtained as waste at fruit canneries and fruit-drying enterprises. It is specific of this raw material that fruit stones normally enter oil-producing plants in batches which are unsorted mixtures of pyrenes from different fruit cultivars. Generally, these batches vary markedly in their quality depending upon the stoning method used when processing the fruit. Thus, stones left after sulphitation or boiled stones contain oil with the high acid value (up to 20 mg KOH/g). This results from intensified hydrolytic processes that take place when stones are removed from the fruit pulp and further, when they are temporarily stored and transported to oil-extracting factories. “Healthy” kernels of stones contain low-acid oil. It is promising, based on data from literature, to research the specific features of peaches, in order to prove that they differ, by cultivar, in their oil content and physicochemical parameters, and to improve the technology of obtaining oil from peach stone kernels and crumbling their covers. The paper presents a research on the varietal differences in peach stones and their quality parameters. Examination of peach stones involved a study of how they were processed and how their kernels were separated from coats before pressing. It has been found that extra virgin pressing is possible. The research has revealed different fatty acid compositions in oils from the kernels of pyrenes of different peach cultivars. A comprehensive study of peach pits obtained from different varieties of peaches is promising.
{"title":"Prospects for obtaining oil from the kernels of the seeds of different varieties of peaches","authors":"Y. Kotliar, R. Gladkikh","doi":"10.32718/nvlvet-f9913","DOIUrl":"https://doi.org/10.32718/nvlvet-f9913","url":null,"abstract":"Peach stones are obtained as waste at fruit canneries and fruit-drying enterprises. It is specific of this raw material that fruit stones normally enter oil-producing plants in batches which are unsorted mixtures of pyrenes from different fruit cultivars. Generally, these batches vary markedly in their quality depending upon the stoning method used when processing the fruit. Thus, stones left after sulphitation or boiled stones contain oil with the high acid value (up to 20 mg KOH/g). This results from intensified hydrolytic processes that take place when stones are removed from the fruit pulp and further, when they are temporarily stored and transported to oil-extracting factories. “Healthy” kernels of stones contain low-acid oil. It is promising, based on data from literature, to research the specific features of peaches, in order to prove that they differ, by cultivar, in their oil content and physicochemical parameters, and to improve the technology of obtaining oil from peach stone kernels and crumbling their covers. The paper presents a research on the varietal differences in peach stones and their quality parameters. Examination of peach stones involved a study of how they were processed and how their kernels were separated from coats before pressing. It has been found that extra virgin pressing is possible. The research has revealed different fatty acid compositions in oils from the kernels of pyrenes of different peach cultivars. A comprehensive study of peach pits obtained from different varieties of peaches is promising.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44640600","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 identifies and analyzes dangerous factors that may arise during the production of natural roasted coffee, which are an important element for the implementation of permanent procedures of the food safety management system according to the principles of HACCP. The responsibility and, at the same time, the mandatory task of every management of the enterprise is to guarantee quality at all critical points of the technological process of manufacturing food products, minimizing the risks of dangerous factors as much as possible. Natural roasted coffee production technologies are constantly changing, so the process of ensuring the analysis of all technological stages for the identification of biological, chemical and physical dangerous factors is continuous. Coffee undergoes the most changes during roasting, because a number of chemical reactions occur, resulting in the formation of new compounds, including potentially dangerous ones. Producers of natural roasted coffee can autonomously model parameters and modes of roasting raw materials in order to best ensure the aromatic and taste properties of coffee. According to EU requirements from 2018. coffee producers must minimize acrylamide formation, monitor acrylamide levels through sampling and research, and keep records of research results and mitigation measures. The conducted study determined the degree of risks by type of hazards (chemical, microbiological and physical) in accordance with the course of the technological process of preparation, roasting of natural coffee, including packing and labeling of packaging. Guided by current safety regulations and taking into account the reliable results of scientific research, acceptable (permissible) levels of risk are indicated. Assessment of the level of risks from dangerous factors during the production of natural roasted ground coffee is presented in the form of an algorithm, which can serve as a basic procedure method for simplifying the approach to implementing the requirements of the food safety management system. Due to the identification and analysis of dangerous factors, manufacturers have the opportunity to more objectively determine critical control points and establish their management measures, which will subsequently ensure the production of roasted ground coffee in accordance with safety and quality standards.
{"title":"Hazard identification and analysis during the production of natural roasted ground coffee according to the principles of HACCP","authors":"N. Susol, R. M. Branets","doi":"10.32718/nvlvet-f9919","DOIUrl":"https://doi.org/10.32718/nvlvet-f9919","url":null,"abstract":"The article identifies and analyzes dangerous factors that may arise during the production of natural roasted coffee, which are an important element for the implementation of permanent procedures of the food safety management system according to the principles of HACCP. The responsibility and, at the same time, the mandatory task of every management of the enterprise is to guarantee quality at all critical points of the technological process of manufacturing food products, minimizing the risks of dangerous factors as much as possible. Natural roasted coffee production technologies are constantly changing, so the process of ensuring the analysis of all technological stages for the identification of biological, chemical and physical dangerous factors is continuous. Coffee undergoes the most changes during roasting, because a number of chemical reactions occur, resulting in the formation of new compounds, including potentially dangerous ones. Producers of natural roasted coffee can autonomously model parameters and modes of roasting raw materials in order to best ensure the aromatic and taste properties of coffee. According to EU requirements from 2018. coffee producers must minimize acrylamide formation, monitor acrylamide levels through sampling and research, and keep records of research results and mitigation measures. The conducted study determined the degree of risks by type of hazards (chemical, microbiological and physical) in accordance with the course of the technological process of preparation, roasting of natural coffee, including packing and labeling of packaging. Guided by current safety regulations and taking into account the reliable results of scientific research, acceptable (permissible) levels of risk are indicated. Assessment of the level of risks from dangerous factors during the production of natural roasted ground coffee is presented in the form of an algorithm, which can serve as a basic procedure method for simplifying the approach to implementing the requirements of the food safety management system. Due to the identification and analysis of dangerous factors, manufacturers have the opportunity to more objectively determine critical control points and establish their management measures, which will subsequently ensure the production of roasted ground coffee in accordance with safety and quality standards.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47992185","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}
Implementation of the HACCP system in the food industry for the production of salad based on vegetables and fruits. Development of a system for monitoring the safety and quality of the production of salads based on vegetables and fruits in a restaurant according to the HACCP system. For the production of salad based on vegetables and fruits in a restaurant establishment according to the HACCP system, certain studies were carried out, the technology of salads based on vegetables and fruits was analyzed, as well as requirements for its safety and quality were established, a system for monitoring raw materials for the production of salads based on vegetables and fruits was developed, a system for monitoring the sanitary and hygienic condition of production was developed, and the effectiveness of the developed system was monitored. Critical control points were established at the stages of raw material acceptance, intermediate storage of raw materials, and production. In the course of the work, a system for monitoring the safety and quality of the production of salads based on vegetables and fruits, namely vitamin salad for a restaurant establishment based on HACCP principles, was developed. The technology and organization of salad production, namely vitamin salad, were analyzed and requirements for its safety and quality were established. A monitoring system was developed at all stages of salad production, as well as a system for monitoring the sanitary and hygienic conditions, and a critical control point was established to ensure compliance with quarantine requirements by personnel at all stages of product production. Monitoring procedures were defined based on the developed measures, as well as corrective actions, and the effectiveness of the developed system was evaluated.
{"title":"A system for monitoring the safety and quality of salad production based on vegetables and fruits","authors":"A. O. Dolenko","doi":"10.32718/nvlvet-f9908","DOIUrl":"https://doi.org/10.32718/nvlvet-f9908","url":null,"abstract":"Implementation of the HACCP system in the food industry for the production of salad based on vegetables and fruits. Development of a system for monitoring the safety and quality of the production of salads based on vegetables and fruits in a restaurant according to the HACCP system. For the production of salad based on vegetables and fruits in a restaurant establishment according to the HACCP system, certain studies were carried out, the technology of salads based on vegetables and fruits was analyzed, as well as requirements for its safety and quality were established, a system for monitoring raw materials for the production of salads based on vegetables and fruits was developed, a system for monitoring the sanitary and hygienic condition of production was developed, and the effectiveness of the developed system was monitored. Critical control points were established at the stages of raw material acceptance, intermediate storage of raw materials, and production. In the course of the work, a system for monitoring the safety and quality of the production of salads based on vegetables and fruits, namely vitamin salad for a restaurant establishment based on HACCP principles, was developed. The technology and organization of salad production, namely vitamin salad, were analyzed and requirements for its safety and quality were established. A monitoring system was developed at all stages of salad production, as well as a system for monitoring the sanitary and hygienic conditions, and a critical control point was established to ensure compliance with quarantine requirements by personnel at all stages of product production. Monitoring procedures were defined based on the developed measures, as well as corrective actions, and the effectiveness of the developed system was evaluated.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44725514","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 features of the fatty acid composition of oils and mayonnaise samples prepared on the basis of sunflower, linseed and hemp oils were determined by the method of gas-liquid chromatography. The ratio between the content of PUFAs of the ω-9/ω-6/ω-3 families in the investigated sunflower oil samples was established, which was 177 : 553 : 1. This is caused by the high content of linoleic and oleic acids and the low content of α-linolenic acid (ω-3 ) in sunflower oil. In the studied samples of linseed oil, the content of α-linolenic acid was 52 %, and the content of oleic (ω-9) and linoleic (ω-6) acids was 22.3 and 16.2 %, respectively. Therefore, the ratio between PUFAs ω-9/ω-6/ω-3 in the studied samples of linseed oil was 1.4 : 1 : 3.2. In the tested samples of hemp oil, the content of linoleic acid (ω-6) was 55.7 %, and the content of α-linolenic acid (ω-3) and oleic acid (ω-9) was 18.2 % and 13.2 %, respectively. The ratio between ω-9/ω-6/ω-3 PUFAs in the tested hemp oil samples was 1.4 : 4.5 : 1. Research has established a high content of PUFAs of the ω-6 family and a low content of PUFAs of the ω-3 family in the control sample of mayonnaise (K), which is made using sunflower oil with a content of 71.78 %. This sample was characterized by the ratio of PUFAs of the ω-3, ω-6 and ω-9 families as 1 : 13 : 7.3. In the test sample of mayonnaise (D) containing 23.3 % each of sunflower, linseed and hemp oils, the total content of PUFAs of the ω-3 family was 24.1 %, which is 20.4 % more than in sample K. The higher content of PUFAs of the ω-3 family ω-3 in sample D is caused by the high content of α-linolenic acid in linseed and hemp oils. The total content of PUFAs of the ω-6 family in mayonnaise sample D was 47.4 %, and in sample K – 49.1 %. The content of PUFAs of the ω-9 family in sample D was 18.8 %, and in sample K – 26.9 %. Therefore, the ratio between the content of PUFAs of the ω-3/ω-6/ω-9 families in sample D was 1.3 : 2.5 : 1. The ratio between the content of PUFAs/PUFAs in mayonnaise sample D was 1 : 9.3, while in sample K – 1 : 4.5. Thus, replacing 2/3 of sunflower oil with linseed oil and hemp oil in equal parts in the technological process of making sample D of mayonnaise gives a number of positive advantages in the biological value of the product, compared to sample K, which contains only sunflower oil in its composition. This is a decrease in the content of PUFAs of the ω-6 family, an increase in the content of PUFAs of the ω-3 family, optimization of the balance between the content of PUFAs of the ω-3 / ω-6 / ω-9 families, a decrease in the content of saturated fatty acids and, accordingly, an increase in the content of unsaturated. The results of the analysis of the fatty acid composition of the mayonnaise D sample allow us to recommend this emulsion oil-fat product as a functional product due to the balanced ratio between the content of PUFAs of the ω-3 / ω-6 / ω-9 families.
{"title":"Fatty acid composition of mayonnaise based on sunflower, flax and hemp oil","authors":"L. Kryskova, O. Pokotylo","doi":"10.32718/nvlvet-f9917","DOIUrl":"https://doi.org/10.32718/nvlvet-f9917","url":null,"abstract":"The features of the fatty acid composition of oils and mayonnaise samples prepared on the basis of sunflower, linseed and hemp oils were determined by the method of gas-liquid chromatography. The ratio between the content of PUFAs of the ω-9/ω-6/ω-3 families in the investigated sunflower oil samples was established, which was 177 : 553 : 1. This is caused by the high content of linoleic and oleic acids and the low content of α-linolenic acid (ω-3 ) in sunflower oil. In the studied samples of linseed oil, the content of α-linolenic acid was 52 %, and the content of oleic (ω-9) and linoleic (ω-6) acids was 22.3 and 16.2 %, respectively. Therefore, the ratio between PUFAs ω-9/ω-6/ω-3 in the studied samples of linseed oil was 1.4 : 1 : 3.2. In the tested samples of hemp oil, the content of linoleic acid (ω-6) was 55.7 %, and the content of α-linolenic acid (ω-3) and oleic acid (ω-9) was 18.2 % and 13.2 %, respectively. The ratio between ω-9/ω-6/ω-3 PUFAs in the tested hemp oil samples was 1.4 : 4.5 : 1. Research has established a high content of PUFAs of the ω-6 family and a low content of PUFAs of the ω-3 family in the control sample of mayonnaise (K), which is made using sunflower oil with a content of 71.78 %. This sample was characterized by the ratio of PUFAs of the ω-3, ω-6 and ω-9 families as 1 : 13 : 7.3. In the test sample of mayonnaise (D) containing 23.3 % each of sunflower, linseed and hemp oils, the total content of PUFAs of the ω-3 family was 24.1 %, which is 20.4 % more than in sample K. The higher content of PUFAs of the ω-3 family ω-3 in sample D is caused by the high content of α-linolenic acid in linseed and hemp oils. The total content of PUFAs of the ω-6 family in mayonnaise sample D was 47.4 %, and in sample K – 49.1 %. The content of PUFAs of the ω-9 family in sample D was 18.8 %, and in sample K – 26.9 %. Therefore, the ratio between the content of PUFAs of the ω-3/ω-6/ω-9 families in sample D was 1.3 : 2.5 : 1. The ratio between the content of PUFAs/PUFAs in mayonnaise sample D was 1 : 9.3, while in sample K – 1 : 4.5. Thus, replacing 2/3 of sunflower oil with linseed oil and hemp oil in equal parts in the technological process of making sample D of mayonnaise gives a number of positive advantages in the biological value of the product, compared to sample K, which contains only sunflower oil in its composition. This is a decrease in the content of PUFAs of the ω-6 family, an increase in the content of PUFAs of the ω-3 family, optimization of the balance between the content of PUFAs of the ω-3 / ω-6 / ω-9 families, a decrease in the content of saturated fatty acids and, accordingly, an increase in the content of unsaturated. The results of the analysis of the fatty acid composition of the mayonnaise D sample allow us to recommend this emulsion oil-fat product as a functional product due to the balanced ratio between the content of PUFAs of the ω-3 / ω-6 / ω-9 families.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49262142","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}
Whey proteins perform important biological functions. They can also be a source of numerous natural bioactive peptides that have a positive effect on various physiological systems of the body. For research and usage of this phenomenon, the question of these proteins isolating with saving of their structure and biological functions is relevant. Considering the significant difference in molecular weights, gel filtration is a promising method. The purpose of the study was the fractionation of milk whey proteins using gel filtration with a combination of different dextran gels. We used in the work milk whey proteins after isoelectric precipitation of casein and isolation of low molecular weight peptides by gel filtration on Sephadex G-25. The first gel filtration of the whey protein preparation was performed on a column with Sephadex G-150. For further fractionation were used three sectors from the first two chromatographic peaks obtained by gel filtration on Sephadex G-150. The first peak contains high molecular fractions of proteins eluting with a volume close to the free volume of the chromatographic column. The second asymmetric peak consists mainly of β-lactoglobulin and α-lactalbumin mixture. The third peak includes low molecular weight polypeptides and peptides that are not fixed in a polyacrylamide gel. The combined chromatographic fractions of three sectors from the first two chromatographic peaks were re-fractionated on a G-100 column. Electrophoretic analysis of chromatographic fractions after repeated chromatography of milk whey proteins confirmed the feasibility of choosing a certain sequence of sephadex. At the same time, the yield of β-lactoglobulin fraction increases by 12 ± 1 %, and α-lactalbumin by 9 ± 1 % compared to the results obtained by repeated gel filtration on one Sephadex (G-100). The degree of purification of β-lactoglobulin and α-lactalbumin, according to the densitometry, was 93 ± 5 % and 77 ± 4 %, respectively.
{"title":"A combination of Sephadexes for the milk whey protein fractions isolation","authors":"V. Yukalo, K. Datsyshyn","doi":"10.32718/nvlvet-f9901","DOIUrl":"https://doi.org/10.32718/nvlvet-f9901","url":null,"abstract":"Whey proteins perform important biological functions. They can also be a source of numerous natural bioactive peptides that have a positive effect on various physiological systems of the body. For research and usage of this phenomenon, the question of these proteins isolating with saving of their structure and biological functions is relevant. Considering the significant difference in molecular weights, gel filtration is a promising method. The purpose of the study was the fractionation of milk whey proteins using gel filtration with a combination of different dextran gels. We used in the work milk whey proteins after isoelectric precipitation of casein and isolation of low molecular weight peptides by gel filtration on Sephadex G-25. The first gel filtration of the whey protein preparation was performed on a column with Sephadex G-150. For further fractionation were used three sectors from the first two chromatographic peaks obtained by gel filtration on Sephadex G-150. The first peak contains high molecular fractions of proteins eluting with a volume close to the free volume of the chromatographic column. The second asymmetric peak consists mainly of β-lactoglobulin and α-lactalbumin mixture. The third peak includes low molecular weight polypeptides and peptides that are not fixed in a polyacrylamide gel. The combined chromatographic fractions of three sectors from the first two chromatographic peaks were re-fractionated on a G-100 column. Electrophoretic analysis of chromatographic fractions after repeated chromatography of milk whey proteins confirmed the feasibility of choosing a certain sequence of sephadex. At the same time, the yield of β-lactoglobulin fraction increases by 12 ± 1 %, and α-lactalbumin by 9 ± 1 % compared to the results obtained by repeated gel filtration on one Sephadex (G-100). The degree of purification of β-lactoglobulin and α-lactalbumin, according to the densitometry, was 93 ± 5 % and 77 ± 4 %, respectively.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42037488","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. M. Storozhuk, A. Melnikov, R. Yatsiuk, B. P. Chaikovskyi, I. Yaroshovych, А. V. Shalko
The effectiveness of scientific development and research (NDR) in the agricultural sector depends on many factors, among which those that determine the safety of the process itself play a special role. The work examines the requirements for ensuring safe and harmless working conditions during scientific research and development, indicating the main legislative and other normative legal acts in the relevant areas. Depending on the features of the NDR (fundamental, applied, experimental) and the stages of their implementation, the venue, conditions, duration of work, equipment and engineering networks, personnel, etc. are determined, which necessitates the use of certain methods, methods and means of ensuring labor safety based current regulatory legal acts on labor protection, sanitation and occupational hygiene, fire safety, man-made safety and civil protection. In this work, we examine the conditions for conducting the NDR and analyze the current regulatory documents and scientific works on ensuring the safety of research, with the aim of preventing the number of accidents in the agricultural sector. An important role in ensuring healthy and safe working conditions, preservation of life and health of employees in scientific institutions is played by the labor protection service. The main tasks of the labor protection service include: implementation of scientific developments and rational proposals that increase labor safety; organize all types of briefings and preventive measures aimed at eliminating harmful and dangerous production factors and other cases of threat to the life or health of employees; carry out inspections of employees' compliance with regulatory legal acts on labor protection; draw up, with the participation of the direct supervisor, lists of professions, positions and types of work, for which instructions on labor protection (safety) should be developed, provide assistance during their development; to inform employees about the basic requirements of laws, other regulatory and legal acts and acts on labor protection that are in effect within the scope of scientific research.
{"title":"Normative-legal acts of labor protection in the agricultural industry during development and scientific research","authors":"V. M. Storozhuk, A. Melnikov, R. Yatsiuk, B. P. Chaikovskyi, I. Yaroshovych, А. V. Shalko","doi":"10.32718/nvlvet-f9907","DOIUrl":"https://doi.org/10.32718/nvlvet-f9907","url":null,"abstract":"The effectiveness of scientific development and research (NDR) in the agricultural sector depends on many factors, among which those that determine the safety of the process itself play a special role. The work examines the requirements for ensuring safe and harmless working conditions during scientific research and development, indicating the main legislative and other normative legal acts in the relevant areas. Depending on the features of the NDR (fundamental, applied, experimental) and the stages of their implementation, the venue, conditions, duration of work, equipment and engineering networks, personnel, etc. are determined, which necessitates the use of certain methods, methods and means of ensuring labor safety based current regulatory legal acts on labor protection, sanitation and occupational hygiene, fire safety, man-made safety and civil protection. In this work, we examine the conditions for conducting the NDR and analyze the current regulatory documents and scientific works on ensuring the safety of research, with the aim of preventing the number of accidents in the agricultural sector. An important role in ensuring healthy and safe working conditions, preservation of life and health of employees in scientific institutions is played by the labor protection service. The main tasks of the labor protection service include: implementation of scientific developments and rational proposals that increase labor safety; organize all types of briefings and preventive measures aimed at eliminating harmful and dangerous production factors and other cases of threat to the life or health of employees; carry out inspections of employees' compliance with regulatory legal acts on labor protection; draw up, with the participation of the direct supervisor, lists of professions, positions and types of work, for which instructions on labor protection (safety) should be developed, provide assistance during their development; to inform employees about the basic requirements of laws, other regulatory and legal acts and acts on labor protection that are in effect within the scope of scientific research.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45762100","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}
Vibrating hopper feeders with an electromagnetic drive for automating the process of counting parts have become widely used. This process is necessary when transferring them to another workshop for the next technological operation. Also, it is necessary to count artificial products on the lot when packing them for packaging. Vibrating feeders are used to feed miniature, small, or medium-sized parts to the counting position of counting or packing machines. In this case, the parts supplied to these positions should be arranged in one layer. In addition, they should have a certain gap between them for reliable operation of the counting device. Basically, counters for such machines are made on the basis of photoelectric or inductive sensors. The disadvantage of inductive sensors is that they can only be used for metal objects. Photoelectric sensors are more versatile, so they have gained the most distribution for counting or filling machines. The principle of operation of the automatic counting position is that when the object to be counted is applied to it, it crosses the working area of the counting position and the sensor sends an impulse to the counting device. When using photoelectric sensors, parts or products cross the beam of the sensor and it supplies a counting pulse to the electronic counter at each crossing of the working beam. Basically, when using vibrating hopper feeders, the counting position is located either directly at the exit part of the transporting tray, or at the exit from it of the transported objects. The speed of transporting parts or products increases when moving up, because the amplitude of the horizontal component of oscillations increases when the diameter of the transporting tray increases. This is because the hopper of the vibratory feeder has a conical shape. This allows the parts to be refined in one layer. In addition, before the counting position, the parts must be separated from each other to create the necessary gap between them. This is necessary for the reliable operation of the photoelectric sensor. This system works reliably when the dimensions of the parts to be counted are larger than the diameter of the working beam of the sensor. But, when automating the counting of thin, long parts or products whose thickness is close to the size of the working beam of the sensor, the latter may cross it several times when passing through the zone of the counting position. This sharply reduces the accuracy of the counting process. This happens because the parts on the conveyor tray move with a small bounce due to the vertical component of the hopper's vibrations. Therefore, it became necessary to develop a new counting position system in order to increase the accuracy of the counting device for counting long thin parts or products (pins for electrical connectors, needles, matches, etc). The work considers a set of elements that affect the productivity and efficiency of counting devices based on vibrating hopper feeders
{"title":"Increasing the accuracy of the process of automated counting of thin long products","authors":"A. Bespalov, I. Svidrak","doi":"10.32718/nvlvet-f9906","DOIUrl":"https://doi.org/10.32718/nvlvet-f9906","url":null,"abstract":"Vibrating hopper feeders with an electromagnetic drive for automating the process of counting parts have become widely used. This process is necessary when transferring them to another workshop for the next technological operation. Also, it is necessary to count artificial products on the lot when packing them for packaging. Vibrating feeders are used to feed miniature, small, or medium-sized parts to the counting position of counting or packing machines. In this case, the parts supplied to these positions should be arranged in one layer. In addition, they should have a certain gap between them for reliable operation of the counting device. Basically, counters for such machines are made on the basis of photoelectric or inductive sensors. The disadvantage of inductive sensors is that they can only be used for metal objects. Photoelectric sensors are more versatile, so they have gained the most distribution for counting or filling machines. The principle of operation of the automatic counting position is that when the object to be counted is applied to it, it crosses the working area of the counting position and the sensor sends an impulse to the counting device. When using photoelectric sensors, parts or products cross the beam of the sensor and it supplies a counting pulse to the electronic counter at each crossing of the working beam. Basically, when using vibrating hopper feeders, the counting position is located either directly at the exit part of the transporting tray, or at the exit from it of the transported objects. The speed of transporting parts or products increases when moving up, because the amplitude of the horizontal component of oscillations increases when the diameter of the transporting tray increases. This is because the hopper of the vibratory feeder has a conical shape. This allows the parts to be refined in one layer. In addition, before the counting position, the parts must be separated from each other to create the necessary gap between them. This is necessary for the reliable operation of the photoelectric sensor. This system works reliably when the dimensions of the parts to be counted are larger than the diameter of the working beam of the sensor. But, when automating the counting of thin, long parts or products whose thickness is close to the size of the working beam of the sensor, the latter may cross it several times when passing through the zone of the counting position. This sharply reduces the accuracy of the counting process. This happens because the parts on the conveyor tray move with a small bounce due to the vertical component of the hopper's vibrations. Therefore, it became necessary to develop a new counting position system in order to increase the accuracy of the counting device for counting long thin parts or products (pins for electrical connectors, needles, matches, etc). The work considers a set of elements that affect the productivity and efficiency of counting devices based on vibrating hopper feeders","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41617590","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, L. Shevchuk, I. Svidrak, O. Strogan, L. Strutynska
The issue of demining reservoirs, rivers and sea raids and ports, which is relevant for Europe during the period of active deployment of military confrontations on its territory, is considered. Only in the maritime territorial waters of Ukraine and in the water areas of its freshwater reservoirs and rivers, during the year of the war, the enemy laid up to a thousand different mines. Demining of the Ukrainian water spaces of the sea, reservoirs and rivers is an important social and economic problem, the solution of which does not tolerate delay and waiting for the full end of hostilities. The purpose of the work is the development of principle schemes for optimizing the spatial movements of search and mine clearance vessels and the creation of algorithms for calculating the precise coordinates of the spatial location of floating, anchor and bottom mines by means of kinematic design. The research methodology was the application of the theory of mapping coordinates and trajectories of spatial movements of moving objects by means of graphic geometry, taking into account the specifics and dynamic features of kinematic design. A schematic diagram of the spatial location of search trawlers and UAVs or auxiliary search floats when searching for mines has been developed. Mathematical dependencies have also been established for the precise calculation of the coordinates of detected mines based on the data of the applied theory and kinematic design schemes. For the search for floating mines, the optimal trajectory of search movements of unmanned aerial vehicles along the Archimedean spiral is proposed. The optimal number of aircraft that search for floating mines at the same time has been determined. As one of the most effective options for the disposal of mines, their detonation with warheads dropped from an aerial liquidator drone has been proposed. The main result of the study is the creation of a methodology for calculating the refined coordinates of the search for floating, anchor and bottom mines in combination with the optimization of the trajectories of the search movements of aerial and floating search vehicles along the Archimedean spiral. This ensures not only a 25–30 % increase in surveyed and demined areas, but also a proportional saving of fuel due to a reduction in the number of crossings of search trawlers. It has been established that at speeds of spatial movements of search aircraft or auxiliary floating means of 5÷5.5 m/s, using the proposed search scheme, it is possible to survey up to 6 square kilometers of sea water area every hour. At the same time, it is possible to save up to a third of the cost of expensive fuel due to the reduction of movements of the trawler boat.
{"title":"Increasing the accuracy of finding the coordinates of sea mines by means of kinematic design","authors":"I. Aftanaziv, L. Shevchuk, I. Svidrak, O. Strogan, L. Strutynska","doi":"10.32718/nvlvet-f9909","DOIUrl":"https://doi.org/10.32718/nvlvet-f9909","url":null,"abstract":"The issue of demining reservoirs, rivers and sea raids and ports, which is relevant for Europe during the period of active deployment of military confrontations on its territory, is considered. Only in the maritime territorial waters of Ukraine and in the water areas of its freshwater reservoirs and rivers, during the year of the war, the enemy laid up to a thousand different mines. Demining of the Ukrainian water spaces of the sea, reservoirs and rivers is an important social and economic problem, the solution of which does not tolerate delay and waiting for the full end of hostilities. The purpose of the work is the development of principle schemes for optimizing the spatial movements of search and mine clearance vessels and the creation of algorithms for calculating the precise coordinates of the spatial location of floating, anchor and bottom mines by means of kinematic design. The research methodology was the application of the theory of mapping coordinates and trajectories of spatial movements of moving objects by means of graphic geometry, taking into account the specifics and dynamic features of kinematic design. A schematic diagram of the spatial location of search trawlers and UAVs or auxiliary search floats when searching for mines has been developed. Mathematical dependencies have also been established for the precise calculation of the coordinates of detected mines based on the data of the applied theory and kinematic design schemes. For the search for floating mines, the optimal trajectory of search movements of unmanned aerial vehicles along the Archimedean spiral is proposed. The optimal number of aircraft that search for floating mines at the same time has been determined. As one of the most effective options for the disposal of mines, their detonation with warheads dropped from an aerial liquidator drone has been proposed. The main result of the study is the creation of a methodology for calculating the refined coordinates of the search for floating, anchor and bottom mines in combination with the optimization of the trajectories of the search movements of aerial and floating search vehicles along the Archimedean spiral. This ensures not only a 25–30 % increase in surveyed and demined areas, but also a proportional saving of fuel due to a reduction in the number of crossings of search trawlers. It has been established that at speeds of spatial movements of search aircraft or auxiliary floating means of 5÷5.5 m/s, using the proposed search scheme, it is possible to survey up to 6 square kilometers of sea water area every hour. At the same time, it is possible to save up to a third of the cost of expensive fuel due to the reduction of movements of the trawler boat.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42013029","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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