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Parameter of water activity of fermented pork products during their production.
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Using the antagonistic competitive interaction of the microbiological cultures has become one of the potential and modern ways to improve the quality of dry-cured meat products. These studies aim to substantiate the use of the starter cultures for producing fermented pork meat products. The studies' physicochemical, microbiological, organoleptic, a...
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... parameter of water activity is of particular importance for the fermented products to be dried, which makes it possible to establish the connection between the state of weakly bound moisture in the product and the possibility of microorganisms developed in it since, as is well-known, microorganisms can consume only active moisture part for their vital activity (Table 1). Having analyzed the results according to the quality parameter of water activity, it had been established that the observed dynamics did not show any differences in the starter cultures. ...Context 2
... correction. (DSTU 4823.2:2007). Retrieved from http://online.budstandart.com/ua/catalog/docpage?id_doc=83084 5. Danylenko, S., Naumenko, O., Ryzhkova, T., Fediaiev, V., Verbytskyi, S., & Korol, Ts. (2022). The amino acid composition of meat products treated with preparations of microbial origin. In Food Science and Technology (Vol. 16, Issue 3). Odesa National University of Technology. https://doi.org/10.15673/fst.v16i3.2416 6. Su, X., Luo, Y., Tian, Z., Yuan, Z., Han, Y., Dong, R., Xu, L., Feng, Y., Liu, X., & Huang, J. ...Citations
... In addition to L. lactis, the non-starter species Lactobacillus plantarum, which was isolated only at the age of 6 months, was found among the lactic acid bacteria in Alpine cheese. The cheeses' dominant lactic acid bacteria indicate their high resistance and antagonism toward other microbiota, making it possible to use them often as preservatives [18] or starter cultures for other food products [19]. ...
The nutritional and biological values of craft hard cheeses made from raw goat milk, in combination with their unique flavor characteristics, increase consumer demand and expand their range on the market. Production of such cheeses is concentrated on small farms and is becoming increasingly common in Ukraine. Ripening of such hard cheeses made from raw goat milk is provided by a significant species diversity of their biome, particularly bacteria, molds, yeasts, and mites, which requires a quality and safety assessment of such cheeses at different ripening periods. Microbiological indicators of Alpine and Yoghurt hard cheeses made from raw goat milk were determined during the study. A study was carried out using traditional methods of microbial analysis, as well as MALDI-TOF technology. Alpine cheese was characterized by relative stability in QMAFAnM at 7 days, 6, and 12 months. In Alpine cheese, the maximum amount of yeast was detected at 7 days of age, and the maximum amount of moulds was detected at 6 months of ripening. Lactic acid bacteria, in particular, Lactococcus lactis and Lactobacillus plantarum, formed the microbiome basis of Alpine cheese during all ripening periods. Staphylococcus simulans, S. equorum, Enterococcus faecalis, E. durans, Escherichia coli and Bacillus cereus were isolated in small amounts from Alpine cheese. The number of QMAFAnM in Yoghurt cheese increased throughout the ripening period, while the number of yeasts and moulds reached a maximum at 6 months. Lactic acid bacteria, in particular, Lactococcus lactis and Lactobacillus paracasei, dominated at all ripening periods of Yoghurt cheese (7 days, 6 and 18 months). Staphylococcus equorum, Enterococcus faecalis, Escherichia coli, Raoultella ornithinolytica, Providencia stuartii, and Kurthia gibsonii were isolated in small amounts from Yoghurt cheese. Alpine and Yoghurt hard cheeses made from raw goat milk are ripened with mycoid mites Acarus siro, which are involved in forming the cheese rind. The study results can be used as an element of the authenticity criterion for craft hard cheeses made from raw milk.
... The color of the samples was measured using a colorimeter (WSC-S, Shanghaijingke, Shanghai, China), and the data obtained were expressed as brightness (L-value), redness (a-value), and yellowness (b-value) [18]. The moisture activity values in beef jerky were measured using a moisture activity meter (LabMASTER, Novasina, Switzerland) [19]. Finally, thiobarbituric acid reactive substances (TBARS) in the samples were quantified using a spectrophotometer (U-3900, Hitachi, Tokyo, Japan) [20]. ...
Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the choice of fermenter, and fermentation conditions affect the quality and flavor of beef jerky. Therefore, we investigated the effects of inoculation with Pentosaccharomyces schizococcus and Staphylococcus veal, both pre- and post-fermentation, on the physicochemical characteristics and flavor quality of Yanbian beef jerky. Key parameters, including pH, water activity, fundamental nutrients, and color, were measured, while qualitative and flavor characteristics were assessed using a texture meter, an electronic nose, and an electronic tongue. The results indicated that samples inoculated with the composite fermenter exhibited significant increases in ash content, hardness, total free amino acid concentration, and levels of specific flavor-enhancing amino acids compared to unfermented jerky (p < 0.05). In contrast, moisture content, pH, and water activity were significantly reduced (p < 0.05). Three fatty acids—heptadecenoic acid, trans-oleic acid, and arachidonic acid—were identified for the first time in the fermented beef jerky. Furthermore, during the fermentation process, saturated fatty acid content was reduced by 21.88%, while polyunsaturated fatty acid content increased by 29.58% (p < 0.05).
... It is an important aspect that indicates the economic value of meat since its higher indicators increase waste during cooking. There is a suggestion to improve the water binding capacity and structural and mechanical properties of meat by grinding it fine [54], by using a starter culture based on a combination of Staphylococcus carnosus, L. plantarum, L. rhamnosus, and L. paracasei (SC2) [55], centrifugal mixing of components of a multifunctional protein additive made from whey, sodium alginate, and soy fiber [56]. It is possible to improve the quality of meat and extend its term of preservation by treating carcasses with microorganisms of Leuconostoc carnosum and Lactobacillus sakei strains [57]. ...
The established correlations between subcutaneous fat thickness and the quality attributes of carcasses and beef are relevant for producers and the processing industry. The purpose of the study is to establish the characteristics of slaughter, chemical composition, sensory physical, and technological properties of beef made of young bulls belonging to the Ukrainian black-and-white dairy breed aged 18 to 24 months, depending on the thickness of the fat on the carcass. The colour of muscle and adipose tissue, the conformation of carcasses, the development of subcutaneous fat, marbling, chemical composition, and sensory attributes of beef and broth made of it were determined in the context of different fat thicknesses on the carcass. With an increase in the thickness of subcutaneous fat, the fleshiness (conformation) of carcasses increases by 55.2% (P>0.95), the cover of carcasses with fat increases by 43.5 (P>0.99), and muscle penetration improves by 45.8% (P>0.95). With the thickening of subcutaneous fat from 0.5 to 1.1 cm or more, there is a tendency of tendons and ligaments in carcasses to increase by 53.6%, with adipose tissue increasing by 25.6%, points for the juiciness of boiled beef increasing by 20.8%, its tenderness increasing by 12.5%, and the reduction in the m. longissimus dorsi 'loin eye' area increased by 7.3%, marbling increased by 19.0%, reduction of moisture content in meat increased by 27.8%, and its boiling properties increased by 7.9%. With an increase in the thickness of subcutaneous fat in beef, there was a tendency for the reduction of its acidity (pH), the amount of dry matter, the total content of fat and minerals, deterioration of taste, aroma, residue after chewing boiled meat, flavour, and aroma, concentration, and transparency of broth made of it. The practical significance of these studies is to obtain knowledge that allows the assessment of the quality characteristics of carcasses and beef by the thickness of subcutaneous fat for their further use by producers and processing industries.
... To avoid this problem, using starter cultures in sausage production is a common and beneficial practice in the modern industry, ensuring safety, giving the right color and flavor, and extending the shelf life while maintaining the typical characteristics of sausages [1,2]. Starter cultures containing carefully selected microorganisms (lactic acid bacteria, staphylococci, and molds) with appropriate metabolic parameters and a good ability to be implanted in sausages could allow the obtaining of better sensory characteristics and guarantee a product with repeatable organoleptic and hygienic properties in a shorter ripening time [3][4][5]. ...
... In these studies, the proper chemical composition of the salami sausages was primarily established during the fermentation and ripening stages. Throughout these processes, the increased metabolic activity of the starter cultures led to the production of lactic acid and other metabolites (e.g., bacteriocins) with antimicrobial or antioxidant effects, as well as the proteolytic and lipolytic transformation of components, influencing the texture, flavor, and odor characteristics [2,3,18,19]. Refrigerated storage serves the purpose of retarding the processes that alter food products, thereby upholding their longevity and safety. ...
The fermentation process is a crucial stage in the production of salami-type sausages. However, the traditional (“warm”) method does not yield optimal results. Hence, this study evaluated the impact of fermentation technology and storage time on the quality attributes of salami-type pork sausages. “Warm”-fermented (WF) and “cold”-fermented (CF) sausages were produced using appropriate starter cultures. Following ripening, the products were stored for 63 days under cooling conditions. The evaluations encompassed microbiological and physicochemical characteristics (pH, aw, color), basic chemical composition (NIR spectroscopy), the degree of fat hydrolysis (acid value) and oxidation (TBARS index), textural properties (TPA, shear/penetration test), and sensory (hedonic) attributes. In both sausages, mesophilic aerobes and lactic acid bacteria were the dominant microflora immediately after ripening. While the chemical composition of the salami remained constant during storage, there was a slight color change. WF sausages exhibited a significantly higher acid value and TBARS index than CF sausages. Over time, the internal structure of WF sausages became more porous, deteriorating the texture. In addition, CF sausages showed better sensory characteristics. In conclusion, using “cold” fermentation enhanced the quality and durability of salami-type sausages. This approach shows promise for industrial-scale production and aligns with consumer preferences.
... The organoleptic parameters of falafel were identified, particularly appearance, colour, consistency, flavour, and odour. The organoleptic evaluation of experimental and control samples of falafel was carried out on a five-point system by generally accepted recommendations [43]. The results of the organoleptic assessment of experimental and control samples of cocktails are shown in Table 5. ...
The article presents the results of scientific research on the possibility of increasing the biological value of falafel dishes for vegans through the use of flax seeds and blueberry extract. Vegan nutrition analysis in Ukraine shows that dishes for this population group are mostly deficient in biologically active substances. One way to solve this problem is to develop dishes for vegans using raw plant materials with a high content of biologically active substances. The chemical composition of flax seeds and blueberry extract is analysed in terms of using these products for vegan cuisine. The feasibility of using flax seeds and blueberry extract to increase the biological value of the falafel vegan dish was proven. The feasibility of replacing vegetable oil and a fraction of wheat flour to optimise the vitamin-mineral composition of falafel was determined. Based on the organoleptic evaluation of the control and test samples, the optimal ratio of falafel ingredients was established: 2.5% dry blueberry extract and 7.5% flax seeds per 100 g of the dish. The falafel chemical composition with the addition of flax seeds and blueberry extract was studied compared to the control sample. According to the research results, the technology of cooking falafel for vegans with an increased content of biologically active substances was developed. Based on the data obtained, it can be concluded that the developed dish will enrich vegan nutrition with deficient biologically active substances. The social effectiveness of the developed technology of cooking falafel is to expand the range of vegan dishes. The developed dish can be recommended for the nutrition of fasting people. It is advisable to use the technology developed to cook falafel in restaurants.
In industrial livestock farming, probiotic complexes of bifidobacteria and lactobacilli are used to improve the morphofunctional state of the domestic animals of the class Mammalia. In poultry farming, they are almost not used. That is why the study of the morphofunctional state of the broiler chicken organism, namely, the macro- and histoarchitectural morphology of their liver with the use of a probiotic complex of bifidobacteria and lactobacilli is an urgent issue. The absolute liver weight of the experimental broiler chickens, one-, 14-, and 42-day-old, when fed with complete feed and drinking water with the addition of a probiotic agent, did not essentially change in comparison with the indicators of the control broiler chickens. Still, a trend in its increase became visible. During ontogenetic development, the value of the absolute liver weight directly depends on the weight increase of the poultry organism during the experimental period. In pre-weaned chickens of 28 days of age, compared with the control group of birds of the same age, the absolute weight of the liver (32.3±1.07 g) was significantly (p<0.05) 1.15 times greater. With regard to the above-mentioned, the relative liver weight of the broiler chickens is the highest at the early stages of ontogenetic development, one-day-old (4.39±0.53%) and 14-day-old (4.25±0.27%) age. In comparison with the previous age groups of the chickens, the relative liver weight of the broiler chickens at 28 and 42 days of age is significantly reduced, equal to 2.27±0.12% and 1.72±0.08%, respectively, which indicates a progressive increase in their organ weight relative to the absolute liver weight. The relative liver weight in the experimental broiler chickens is similar in all age groups compared to the control ones. This confirms the positive effect of the probiotic complex of bifidobacteria and lactobacilli on the chicken organism of the experimental groups. The linear indicators and absolute weight of the liver, in the process of ontogenetic development in both control and experimental groups, are increased due to an expansion of the organ width relative to its length, as evidenced by a decrease in the liver development index in the age aspect: in the control group of one-day-old chicks, the IRP is 134.03±5.6%, in the 14-day-old chicks - 121.83±5.09%, in the 28-day-old chicks - 112.09±4.69%, in the 42-day-old chicks - 101.63±4.25%; in the broiler chicks of the experimental group, such indicators are lower - 138.96±5.81%, 116.78±4.88%, 107.44±4.49% and 98.95±4.14%, respectively.
The study investigates how subcutaneous adipose tissue color affects beef quality traits from 18–24-month-old Ukrainian black-and-white dairy bulls. Using a 7-point scale adapted from Japanese beef grading standards, carcasses were divided into two groups based on fat color: moderately white and moderately yellow. Results showed that yellower fat was generally associated with heavier animals and carcasses, darker beef color, and increased connective tissue content. A tendency was observed for improved carcass muscle structure, such as larger muscle eye area and higher-grade muscle tissue, among carcasses with more yellowish fat. However, this was also linked to lower subcutaneous fat thickness, slightly reduced water-holding capacity, and minor decreases in meat moisture and broth flavor characteristics. Notably, the fat color did not significantly influence the broth’s transparency or the tenderness and chewability of boiled meat. These findings suggest that adipose tissue color can reflect certain technological and sensory traits of beef, offering potential utility in carcass grading systems.
In Japan, Korea, the USA, and Australia, the area of the “muscle eye” (cross-section of the M. longissimus dorsi during the division of the half-carcass between the 12th and 13th rib into the front and rear parts) is used to assess the quality of cattle carcasses. The correlation between this feature and the slaughter and quality characteristics of carcasses in 20-22-month-old crossbred bulls (Ukrainian Black-and-White Dairy × Holstein) has been studied. The area of the “muscle eye” in bulls was determined before slaughter by an ultrasound analyzer Emperor 860. After slaughter, it was calculated by the length and depth of the "muscle eye". The colour of muscle and adipose tissue, carcass conformation, development, and subcutaneous fat thickness have been examined. The correlation between the size of the "muscle eye" and carcasses' quantitative and qualitative characteristics has been determined. The area of the "muscle eye" has a positive relationship (r = 0.612; p >0.999) with live weight after fasting, carcass weight (r = 0.598; p >0.999), flesh weight (r = 0.498; p >0.99), including the highest (r = 0.745; p >0.999), and first grade (r = 0.662; p >0.99), the amount of adipose tissue (r = 0.491; p >0.99) and tendons and ligaments (r = 0.435; p >0.99). With its increase, there is a tendency to an inverse relationship with the content of second-grade flesh in the carcass (r = 0.303), carcass conformation (r = 0.147), fat-irrigation thickness (r = 0.125), and marbling (r = 0.340). The area of the "muscle eye" is inversely correlated with the development of subcutaneous fat (r = -0.389; p >0.95) and the saturated colour of muscle tissue (r = -0.309). The correlation coefficients between the area of the "muscle eye" determined by ultrasound and quantitative and qualitative characteristics of carcasses are significantly higher than those obtained by post-slaughter calculation of the area of the muscle eye by measuring the length and depth. The data's practical significance is obtaining knowledge that allows beef to be sorted based on the correlation between the muscle eye area and the quality of carcasses and beef.
