Liana Nedorizaniuk

• Researcher at Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine

Subject. Technology of cooked sausages with reduced sodium nitrite content with the addition of the bacterial preparation Iprovit-Scn based on starter cultures of Staphylococcus carnosus. Purpose. To investigate the effect of the bacterial preparation Iprovit-Scn based on starter cultures of Staphylococcus carnosus on the quality indicators of cook...

Dry fermented sausages have been known since ancient times. In ancient Rome, butchers cut beef and pork into small pieces, added salt and spices, filled the resulting minced meat into casings and placed them in special rooms for drying. During the production and storage process, lactic acid bacteria and micrococci got into the raw materials, ensuri...

The article deals with the complex o f issues o f the safe storage o f meat products. The primary task is to guarantee food safety o f meat products to protect life and health o f consumers. Of the great importance are also the issues o f the efficient shelf life o f meat products as factor o f reducing unnecessary wastes o f valuable food products...

During the implementation of the joint scientific project “Enhanced use of environment friendly biodegradable packages for dairy products (BIOPACK Dairy)”, scientists from the Institute of Food Resources of the National Academy of Sciences of Ukraine (Kyiv) and the Latvian University of Life Sciences and Technologies (Jelgava) studied the features...

The petroleum polymers are not almost degradable in nature, there are attempts to replace them with the polymers which are not inferior in barrier properties but are biodegradable. The most widely studied and used in practice are such biodegradable biopolymers as starch derivatives, olyhydroxybutyrate (PHB) and polylactide (PLA). The scientific sou...

Sausages are the most popular and widely manufactured meat products in Ukraine and pork is a typical raw material used for the purpose. However, there is a deficiency of pork and meat processors have to operate with all the raw meats available and often originated from the animals of different types and breeds. These are characterized by different...

Institutional and normative issues of technical regulation of requirements for eco-friendly packaging of foods S. Verbytskyi, A. Minorova, N. Patsera, O. Kozachenko, L. Nedorizanyuk, S. Muižniece-Brasava ABSTRACT. Food packaging, including dairy packaging, made of biodegradable materials has not yet been adequately reflected in technical regulati...

Barrier properties of bio-based packaging materials used in dairy industry are described.

Las salchichas y otros embutidos cocidos tienen una gran demanda entre los consumidores y son apropiados desde el punto de vista de la tecnologнa de producciуn. Es racional utilizar aditivos alimentarios multifuncionales, que son mezclas de ingredientes gustativos, aromбticos y funcionales. Estos aditivos aumentan la estabilidad de las emulsiones d...

The health, performance and active creative longevity of a person is directly dependent on his lifestyle and the nature of his diet, which must be rational, balanced and provide the physiological needs of the body. The current demographic situation in Ukraine is characterized by a steady trend towards an increase in the proportion of people over wo...

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...

The influence of the starter cultures, such as Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus and L. paracasei, on the functional-technological and physicochemical characteristics of the pork meat during the salting is investigated in this paper. It has been proven that the use of these sta...

Subject. Packaging materials made from biodegradable plastics used for packaging dairy products, as well as the technological properties of these materials that allow their use. Purpose. To justification of the feasibility of using biodegradable packaging materials, in particular bioplastics, for packaging milk and dairy products. Methods. During t...

Subject. The subject is beef obtained from young bulls of the Aberdeen-Angus beef breed. Purpose. The purpose is to investigate the effects of dry ripening of beef upon its quality and safety parameters. Methods. The content of protein (by mass) was determined by the content of total nitrogen according to Kjeldahl followed by distillation of ammoni...

On the basis of comprehensive studies, the expediency of using the structure-forming mixture and the bacterial preparation BP No. 3 in the production of ham has been practically proven, which helps to improve its quality indicators. The study of sensorial parameters indicates that the use of the bacterial preparation BP No. 3 improves the taste an...

Functional dietary frankfurters with non-traditional plant ingredients are presented. Two formulations of frankfurters containing pumpkin or hemp flour are proposed, their physical and chemical parameters and energy value are determined.

Мета. Дослідити вплив борошна конопляного, гарбузового, кмину чорного на якісні характеристики сосисок для дієтичного харчування. Методи. Значення рН визначали потенціометрично; масову частку білка — за вмістом загального азоту за К’єльдалем з наступною відгонкою аміаку; масову частку вологи — сушінням наважки до постійної маси за температури 105 о...

In order to cover the deficiency of nutrients, vegetable raw materials, namely hemp, pumpkin, pea, and black cumin flour, are promising components for the creation of enriched food products. A study of their main nutrients shows that they differ significantly from wheat in their content. Consequently, when replacing wheat flour with pumpkin, hemp o...

Мета. Виявити та систематизувати регіональні особливості децентралізаційних перетворень на сільських територіях Західного Полісся України для обґрунтування та розробки стратегічних орієнтирів сталого розвитку досліджуваних територій на перспективу. Методи. Застосовано загальні наукові методи: діалектичний, системний та синергетичний, а також спеціа...