M. Zargar, G. Bodner, N. Tyutyuma, V. G. Plushikov, M. Bayat, A. Tumanyan, E. Pakina, N. Shcherbakova
Drought is a significant factor limiting crop production in arid conditions. In the dry climatic weather situation of southern Russia, ten-year laboratory trials and subsequent field experiments were laid out on various barley varieties collected across the globe during 2007 2017 period. This study was conducted to ascertain from the collection of barley cultivars of the entire world which one is best suited to stressful climatic conditions by being tolerant to drought, heat and salinity which can be adopted for barley breeding. According to the results obtained, the varieties that are tolerant to dry climatic conditions are as follows: Alga (Lithuania), Brenda, 5 (Syria), Vakula (Ukraine), Ataman (Belarus) and Vladimir (Russia); heat resistant varieties are: Brenda (Germany), Alga (Lithuania), Furat 5 (Syria), Ataman (Belarus), Vladimir and Ratnik (Russia); Salt-resistant varieties: Alga (Lithuania), Henni (Germany) and Vladimir (Russia). The selected varieties did not show any sign of adverse weather effect resulting in stable grain productivity throughout the entire duration of this research over the years, they had large grain size and stable 1,000 grains weight. However, the yield of selected cultivars varied over the years which was about 1.1 1.4 t ha-1.
干旱是干旱条件下限制作物生产的重要因素。在俄罗斯南部干旱的气候条件下，对2007年至2017年期间在全球收集的各种大麦品种进行了为期10年的实验室试验和随后的田间试验。本研究是为了从世界大麦品种的收集中确定哪一种品种最适合干旱、耐热和耐盐的恶劣气候条件，可用于大麦育种。根据获得的结果，耐干燥气候条件的品种如下:Alga(立陶宛)，Brenda, 5(叙利亚)，Vakula(乌克兰)，Ataman(白俄罗斯)和Vladimir(俄罗斯);耐热品种有:Brenda(德国)、Alga(立陶宛)、Furat 5(叙利亚)、Ataman(白俄罗斯)、Vladimir和Ratnik(俄罗斯);耐盐品种:Alga(立陶宛)，Henni(德国)和Vladimir(俄罗斯)。所选品种在整个研究期间均未表现出任何不利天气影响的迹象，籽粒尺寸大，千粒重稳定。然而，所选品种的产量逐年变化，在1.1 - 1.4 t hm -1左右。
{"title":"Productivity of various barley (Hordeum vulgare L.) cultivars under semi-arid conditions in southern Russia.","authors":"M. Zargar, G. Bodner, N. Tyutyuma, V. G. Plushikov, M. Bayat, A. Tumanyan, E. Pakina, N. Shcherbakova","doi":"10.15159/AR.18.176","DOIUrl":"https://doi.org/10.15159/AR.18.176","url":null,"abstract":"Drought is a significant factor limiting crop production in arid conditions. In the dry climatic weather situation of southern Russia, ten-year laboratory trials and subsequent field experiments were laid out on various barley varieties collected across the globe during 2007 2017 period. This study was conducted to ascertain from the collection of barley cultivars of the entire world which one is best suited to stressful climatic conditions by being tolerant to drought, heat and salinity which can be adopted for barley breeding. According to the results obtained, the varieties that are tolerant to dry climatic conditions are as follows: Alga (Lithuania), Brenda, 5 (Syria), Vakula (Ukraine), Ataman (Belarus) and Vladimir (Russia); heat resistant varieties are: Brenda (Germany), Alga (Lithuania), Furat 5 (Syria), Ataman (Belarus), Vladimir and Ratnik (Russia); Salt-resistant varieties: Alga (Lithuania), Henni (Germany) and Vladimir (Russia). The selected varieties did not show any sign of adverse weather effect resulting in stable grain productivity throughout the entire duration of this research over the years, they had large grain size and stable 1,000 grains weight. However, the yield of selected cultivars varied over the years which was about 1.1 1.4 t ha-1.","PeriodicalId":7924,"journal":{"name":"Agronomy research","volume":"16 1","pages":"2242-2253"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66966784","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}
Faba bean (Vicia faba L.) is widely grown not only as an important protein source for food and feed, but as a component in different cropping systems to improve soil quality. Beans are grown using different soil management practices, moreover, legume seeds often are inoculated before sowing. Microorganisms, introduced in the soil as an inoculum, affect not only inoculated plants, but these microorganisms can remain in the soil for the next growing season and can also affect the subsequent crops. Seed inoculation can stimulate production of root exudates as well as change microbial diversity and structure. The aim of the present study was to estimate the soil microbiological activity in soils where faba beans were cultivated with different rhizobia inoculants obtained from collection of Latvia University of Life Sciences and Technologies. Another trial was established where faba beans were included in different crop rotations under two tillage systems. During both trials, soil microbiological activity was analysed. Soil respiration intensity was measured by changes of carbon dioxide. Soil enzymatic activity was assessed by dehydrogenase activity and fluorescein diacetate (FDA) hydrolysis intensity. The total number of bacteria, fungi and rhizobia was expressed as colony forming units (CFU) gdry soil. Soil microbiological activity depended on the cultivated crop and the crop rotation. Faba bean inoculation method had less impact on the ratio between analysed microorganism groups than on the activity of soil enzymes.
{"title":"Impact of faba bean (Vicia faba L.) cultivation on soil microbiological activity","authors":"L. Dubova, A. Šenberga, I. Alsina, A. Ruža","doi":"10.15159/AR.18.195","DOIUrl":"https://doi.org/10.15159/AR.18.195","url":null,"abstract":"Faba bean (Vicia faba L.) is widely grown not only as an important protein source for food and feed, but as a component in different cropping systems to improve soil quality. Beans are grown using different soil management practices, moreover, legume seeds often are inoculated before sowing. Microorganisms, introduced in the soil as an inoculum, affect not only inoculated plants, but these microorganisms can remain in the soil for the next growing season and can also affect the subsequent crops. Seed inoculation can stimulate production of root exudates as well as change microbial diversity and structure. The aim of the present study was to estimate the soil microbiological activity in soils where faba beans were cultivated with different rhizobia inoculants obtained from collection of Latvia University of Life Sciences and Technologies. Another trial was established where faba beans were included in different crop rotations under two tillage systems. During both trials, soil microbiological activity was analysed. Soil respiration intensity was measured by changes of carbon dioxide. Soil enzymatic activity was assessed by dehydrogenase activity and fluorescein diacetate (FDA) hydrolysis intensity. The total number of bacteria, fungi and rhizobia was expressed as colony forming units (CFU) gdry soil. Soil microbiological activity depended on the cultivated crop and the crop rotation. Faba bean inoculation method had less impact on the ratio between analysed microorganism groups than on the activity of soil enzymes.","PeriodicalId":7924,"journal":{"name":"Agronomy research","volume":"16 1","pages":"2016-2025"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66966824","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 key to maintaining good qualitative parameters of stored grain on farms is to achieve and maintain suitable storage temperatures relative to the outside temperature. In the framework of this research, the main focus was on typical representatives of grain storage facilities used in the Czech agriculture. In the post-harvest period after the crops were stored in the chosen storage facilities, the temperature of the material was monitored at 15-minute intervals using an external temperature probe as well as the temperature and dew point of the outdoor air. A simple linear regression model was used for data analysis. The correlated temperature dependence of the stored grain varies considerably in the monitored storage facilities. The storage halls were characterized by a low dependence (r = 0.2208) of the temperature of the material on the outside air temperature in the first 4 months following the harvest when the grains were being stabilized by active aeration. In addition to the grain and the air temperature, the second focus was monitoring the dew point, i.e. assessing the risk of water vapour condensation on the surface in the upper layer of the stored grain, which is very undesirable for maintaining the quality of the stored grain. The results show that the monitored storage hall can be characterized by the ability to maintain the required climate due to outdoor climatic conditions. In general, this ability mainly depends on the type and design of the storage facility, the aeration system and also the storage capacity. Mainly during spring the dew point and water vapour condensation can often happen within the grain, therefore the need to focus on appropriate measures such as reduced aeration or increased grain mixing, and thus avoiding the formation of critical spots.
{"title":"The impact of weather conditions on microclimate in storage facilities","authors":"D. Hájek, J. Šimon, D. Vejchar, J. Bradna","doi":"10.15159/ar.18.178","DOIUrl":"https://doi.org/10.15159/ar.18.178","url":null,"abstract":"The key to maintaining good qualitative parameters of stored grain on farms is to achieve and maintain suitable storage temperatures relative to the outside temperature. In the framework of this research, the main focus was on typical representatives of grain storage facilities used in the Czech agriculture. In the post-harvest period after the crops were stored in the chosen storage facilities, the temperature of the material was monitored at 15-minute intervals using an external temperature probe as well as the temperature and dew point of the outdoor air. A simple linear regression model was used for data analysis. The correlated temperature dependence of the stored grain varies considerably in the monitored storage facilities. The storage halls were characterized by a low dependence (r = 0.2208) of the temperature of the material on the outside air temperature in the first 4 months following the harvest when the grains were being stabilized by active aeration. In addition to the grain and the air temperature, the second focus was monitoring the dew point, i.e. assessing the risk of water vapour condensation on the surface in the upper layer of the stored grain, which is very undesirable for maintaining the quality of the stored grain. The results show that the monitored storage hall can be characterized by the ability to maintain the required climate due to outdoor climatic conditions. In general, this ability mainly depends on the type and design of the storage facility, the aeration system and also the storage capacity. Mainly during spring the dew point and water vapour condensation can often happen within the grain, therefore the need to focus on appropriate measures such as reduced aeration or increased grain mixing, and thus avoiding the formation of critical spots.","PeriodicalId":7924,"journal":{"name":"Agronomy research","volume":"16 1","pages":"1580-1589"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66966911","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}
L. Jankevica, O. Polis, A. Korica, I. Samsone, V. Laugale, M. Daugavietis
{"title":"Environmental risk assessment studies on new plant protection products which have been elaborated from coniferous tree bark","authors":"L. Jankevica, O. Polis, A. Korica, I. Samsone, V. Laugale, M. Daugavietis","doi":"10.15159/AR.18.189","DOIUrl":"https://doi.org/10.15159/AR.18.189","url":null,"abstract":"","PeriodicalId":7924,"journal":{"name":"Agronomy research","volume":"47 1","pages":"2056-2067"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66967093","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}
Three dimension virtual models of Avocado (Persea americana), Salak (Salacca zalacca), Dragon fruit (Hylocereus undatus), Mango (Mangifera indica), Coconut (Cocos nucifera) using 3D scanner Intel RealSense were determined. Calculated models based on arithmetic and geometric diameter were also determined. From statistically analysis implies that virtual models on significance level 0.05 are significantly different with calculated values based on arithmetic or geometric diameter.
{"title":"3D image analysis of the shapes and dimensions of several tropical fruits","authors":"A. Kabutey, P. Hrabě, Č. Mizera, D. Herák","doi":"10.15159/AR.18.030","DOIUrl":"https://doi.org/10.15159/AR.18.030","url":null,"abstract":"Three dimension virtual models of Avocado (Persea americana), Salak (Salacca zalacca), Dragon fruit (Hylocereus undatus), Mango (Mangifera indica), Coconut (Cocos nucifera) using 3D scanner Intel RealSense were determined. Calculated models based on arithmetic and geometric diameter were also determined. From statistically analysis implies that virtual models on significance level 0.05 are significantly different with calculated values based on arithmetic or geometric diameter.","PeriodicalId":7924,"journal":{"name":"Agronomy research","volume":"16 1","pages":"1383-1387"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66966487","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. Bulgakov, Z. Ruzhуlo, J. Olt, S. Nikolaenko, V. Adamchuk
The increase of the efficiency and quality of performance of the work process of potato heap separation can be achieved by means of improving the design of the vibrational spiral separator and substantiating theoretically its rational parameters under the condition of eliminating damage to the potato tubers. An equivalent schematic model of the interaction between the potato tuber and the surface of the cantilever spiral springs has been devised. On the the elastic surface of the over mounted rebounding conveyor have been investigated. A new separator and its subsequent encounter with the rebounding conveyor mounted above the spiral springs has been developed. New analytical dependences have been obtained for finding out the distance and for the travel to the said contact, which makes it possible to obtain the kinematic constraints imposed on the allowed rate of travel under the condition of not damaging the tuber. On the basis of the obtained analytical dependences, the kinematic parameters of the improved design of the spiral potato harvester separator in its interaction with a potato tuber under the condition of not damaging the latter have been investigated.
{"title":"Theory of retaining potato bodies during operation of spiral separator.","authors":"V. Bulgakov, Z. Ruzhуlo, J. Olt, S. Nikolaenko, V. Adamchuk","doi":"10.15159/AR.18.036","DOIUrl":"https://doi.org/10.15159/AR.18.036","url":null,"abstract":"The increase of the efficiency and quality of performance of the work process of potato heap separation can be achieved by means of improving the design of the vibrational spiral separator and substantiating theoretically its rational parameters under the condition of eliminating damage to the potato tubers. An equivalent schematic model of the interaction between the potato tuber and the surface of the cantilever spiral springs has been devised. On the the elastic surface of the over mounted rebounding conveyor have been investigated. A new separator and its subsequent encounter with the rebounding conveyor mounted above the spiral springs has been developed. New analytical dependences have been obtained for finding out the distance and for the travel to the said contact, which makes it possible to obtain the kinematic constraints imposed on the allowed rate of travel under the condition of not damaging the tuber. On the basis of the obtained analytical dependences, the kinematic parameters of the improved design of the spiral potato harvester separator in its interaction with a potato tuber under the condition of not damaging the latter have been investigated.","PeriodicalId":7924,"journal":{"name":"Agronomy research","volume":"16 1","pages":"41-51"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66966495","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 presents the results of the analysis of the entry dose of stevioside, topinambur syrup, sesame flour and the type of stabilizer added to the milk ice cream formula, theoretically calculated, using solids according to GOST 31457-2012 for development of a functionally oriented dessert with low content of fat and without sugar. It has been established that the entry dose of the stevioside and the topinambur syrup in an amount of 0.03 and 5% respectively to the mixture mass of the frozen dessert allows us to get the product with pleasant flavor and scent. The use of the PGX-1 stabilizer (Germany) with an entry dose of 0.4 to the mixture mass allows us to get the product with the best indicators for whipping, thawing resistance, density and uniformity of consistency. It has been determined that the entry dose of sesame flour added to the mixture mass varies from 1.5 to 2%. It is expedient to put it into the normalize mixture after the process of homogenization before milling, pre-brewing with water in the ratio of 1:10 for 15 20 minutes to humidity (80 1) %. It has been found that the expiration date of the frozen dessert without sugar with the use of sesame flour is 6 months at a temperature of 18 C.
{"title":"Development of the composition and technology of the frozen dessert without sugar, using sesame flour","authors":"M. Lugova, T. Arseneva","doi":"10.15159/AR.18.048","DOIUrl":"https://doi.org/10.15159/AR.18.048","url":null,"abstract":"The article presents the results of the analysis of the entry dose of stevioside, topinambur syrup, sesame flour and the type of stabilizer added to the milk ice cream formula, theoretically calculated, using solids according to GOST 31457-2012 for development of a functionally oriented dessert with low content of fat and without sugar. It has been established that the entry dose of the stevioside and the topinambur syrup in an amount of 0.03 and 5% respectively to the mixture mass of the frozen dessert allows us to get the product with pleasant flavor and scent. The use of the PGX-1 stabilizer (Germany) with an entry dose of 0.4 to the mixture mass allows us to get the product with the best indicators for whipping, thawing resistance, density and uniformity of consistency. It has been determined that the entry dose of sesame flour added to the mixture mass varies from 1.5 to 2%. It is expedient to put it into the normalize mixture after the process of homogenization before milling, pre-brewing with water in the ratio of 1:10 for 15 20 minutes to humidity (80 1) %. It has been found that the expiration date of the frozen dessert without sugar with the use of sesame flour is 6 months at a temperature of 18 C.","PeriodicalId":7924,"journal":{"name":"Agronomy research","volume":"16 1","pages":"1435-1443"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66966500","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}
{"title":"Agricultural field production in an ‘Industry 4.0’ concept","authors":"M. Jørgensen","doi":"10.15159/AR.18.007","DOIUrl":"https://doi.org/10.15159/AR.18.007","url":null,"abstract":"","PeriodicalId":7924,"journal":{"name":"Agronomy research","volume":"16 1","pages":"94-102"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66966396","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}
P. Procházka, V. Hönig, Michal Obergruber, P. Zeman
The conc s response to the first oil crisis. In the context of the hydrogen economy, it is important to calculate how much hydrogen would be needed to power all motor vehicles in the Czech Republic. This is main topics of this paper. To calculate the amount of hydrogen, we used two different methods. One is based on thermodynamic laws and the other on normal operating conditions. Both approaches yielded comparable results. It was found out that even with the use of all the electricity produced in the Czech Republic in 2016, we would not be able to cover the amount of energy that is required for production. It would cover only 75% resp. 76% depending on the calculation method used. Eventually, the Czech Republic could buy necessary amount of hydrogen and it would cost between 11 and 29 billion euros which is between 6% and 16% of GDP of the Czech Republic. In the calculations, authors found out that most fuel is burnt in the passenger cars. Therefore, we made a sensitivity analysis to find out how much our results would differ if fuel consumption changed. It turns out that with an increase in consumption of 1l per 100 km, hydrogen production coverage will decrease by about 4% (again with the use of all electricity produced in the Czech Republic).
{"title":"Energy analysis of hydrogen as a fuel in the Czech Republic","authors":"P. Procházka, V. Hönig, Michal Obergruber, P. Zeman","doi":"10.15159/AR.18.015","DOIUrl":"https://doi.org/10.15159/AR.18.015","url":null,"abstract":"The conc s response to the first oil crisis. In the context of the hydrogen economy, it is important to calculate how much hydrogen would be needed to power all motor vehicles in the Czech Republic. This is main topics of this paper. To calculate the amount of hydrogen, we used two different methods. One is based on thermodynamic laws and the other on normal operating conditions. Both approaches yielded comparable results. It was found out that even with the use of all the electricity produced in the Czech Republic in 2016, we would not be able to cover the amount of energy that is required for production. It would cover only 75% resp. 76% depending on the calculation method used. Eventually, the Czech Republic could buy necessary amount of hydrogen and it would cost between 11 and 29 billion euros which is between 6% and 16% of GDP of the Czech Republic. In the calculations, authors found out that most fuel is burnt in the passenger cars. Therefore, we made a sensitivity analysis to find out how much our results would differ if fuel consumption changed. It turns out that with an increase in consumption of 1l per 100 km, hydrogen production coverage will decrease by about 4% (again with the use of all electricity produced in the Czech Republic).","PeriodicalId":7924,"journal":{"name":"Agronomy research","volume":"16 1","pages":"188-197"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66966441","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}
A. Soloveva, E. Sayfulmulyukov, T. Savostina, O. Zinina, A. Mizhevikina, I. Lykasova, S. Merenkova
Changes in physicochemical, rheological and microbiological properties occurring throughout the ripening (on days 0, 7, 14, 21, and 28) of dry fermented sausages made from poultry meat were studied. The effect of starter bacteria on the microstructure and sensory attributes of dry fermented sausages has also been determined. The results of physicochemical analysis of dry fermented sausage shows no significant difference (P < 0.05) between the test (inoculated) and the control sausages in the protein, fat, moisture, salt, ash and nitrite content. However, the significant difference (P > 0.05) between the control and inoculated batches in lowering the pH level, changing the critical shear stress, growth of viable microorganisms, accumulation of amine nitrogen during ripening was established. The results show, that inculcation of starter cultures accelerates biochemical processes during fermentation and thereby provides the necessary functional and technological properties of minced meat. Sensory profiling showed a more significant (P < 0.05) acidic and spicy flavour and intensity of acidic and smoked meat aroma; and increased firmness and cohesiveness in inoculated sausage. The results of microstructural analysis showed that the dry fermented sausages that ripened with the starter bacteria (Lactobacillus curvatus, Staphylococcus carnosus, Pediococcus pentosaceus), differ from the control sample compacted as a thin surface layer which is formed during the drying, smoking and maturation, and that indicates more uniform moisture removal.
{"title":"The effect of starter cultures on the qualitative indicators of dry fermented sausages made from poultry meat.","authors":"A. Soloveva, E. Sayfulmulyukov, T. Savostina, O. Zinina, A. Mizhevikina, I. Lykasova, S. Merenkova","doi":"10.15159/AR.18.199","DOIUrl":"https://doi.org/10.15159/AR.18.199","url":null,"abstract":"Changes in physicochemical, rheological and microbiological properties occurring throughout the ripening (on days 0, 7, 14, 21, and 28) of dry fermented sausages made from poultry meat were studied. The effect of starter bacteria on the microstructure and sensory attributes of dry fermented sausages has also been determined. The results of physicochemical analysis of dry fermented sausage shows no significant difference (P < 0.05) between the test (inoculated) and the control sausages in the protein, fat, moisture, salt, ash and nitrite content. However, the significant difference (P > 0.05) between the control and inoculated batches in lowering the pH level, changing the critical shear stress, growth of viable microorganisms, accumulation of amine nitrogen during ripening was established. The results show, that inculcation of starter cultures accelerates biochemical processes during fermentation and thereby provides the necessary functional and technological properties of minced meat. Sensory profiling showed a more significant (P < 0.05) acidic and spicy flavour and intensity of acidic and smoked meat aroma; and increased firmness and cohesiveness in inoculated sausage. The results of microstructural analysis showed that the dry fermented sausages that ripened with the starter bacteria (Lactobacillus curvatus, Staphylococcus carnosus, Pediococcus pentosaceus), differ from the control sample compacted as a thin surface layer which is formed during the drying, smoking and maturation, and that indicates more uniform moisture removal.","PeriodicalId":7924,"journal":{"name":"Agronomy research","volume":"36 1","pages":"2265-2281"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66966939","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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