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Theory and practice of meat processing

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Vol 3, No 1 (2018)
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https://doi.org/10.21323/2414-438X-2018-3-1

4-15 593
Abstract

The researches on the development of medical and medical-preventive food products for people with violation of normal intestinal microflora are presented in the article. It was found that,  the introduction into the formulation of cooked sausage food beet  fibers based on sugar beet, hydrated in a ratio 1:5, in amount 10 %  to weight of mince and lactulose, synthesized from lactose, in  amount 640 mg/kg mince retains the traditional organoleptic  properties of the product. There were carried out comparative  morphometric, histochemical and bacterioscopic studies of boiled  sausage effect without additives and sausage enriched with food  fibers and lactulose on the morphofunctional condition of the mucous membrance of the colon (MMC) of rats. Was shown a significant  height  increase of epithelial surface of epithelium, an increase of frequency mitoses in the epithelium crypts of intestinal glands (from 0.6 ± 0.08 % to 1.1 ± 0.04 %), there is a tendency of increasing  content of goblet ekzokrinnye (from 21.3 ± 5.5 % to 32.4 ± 18.7  %), while the mucosal were intensively produced allopathically  mucus, which indicates the stimulation of sausage, enriched with  lactulose on the functional status of the surface epithelium and intestinal glands of the mucous membrane of the colon. Based on the studies results of the effect of food beet fibers and lactulose,  contained in the ration of rats in large and small intestine were fixed  on order greater amount of bifido- and lactobacteries in comparison  with the animals control group. Same time, it was found that in the  large intestine the number of lactobacilli were much higher in  animals receiving experimental sausage.

16-28 545
Abstract

The problems of the microcomponent composition of modern food systems based on natural raw materials are considered. It is shown  that modern methods of physical and chemical analysis make it  possible to establish the presence of both useful and unsafe microimpurities with a level of their content in the production  from 0.001 to 1–5 mg / kg. The effect of microquantities of free amino and fatty acids, as well as carbohydrates and vitamins,  on the flavor and aromatic characteristics of systems is discussed. Some aspects of the presence of introduced  microcomponents, which include pesticides, antibiotic and  chemotherapeutic drugs, hormonal regulators, polyaromatic  hydrocarbons and some other toxicants, as well as microingredients  formed in products under the influence of biochemical processes during storage are considered. As such microingredients, biogenic amines and other products of transformation of macrocomponents are considered.

29-45 984
Abstract

Modern technologies of food production that often lead to losses in the main nutrients of processed raw materials, incorporation into  food recipes of large amounts of ingredients, which are sometimes  not scientifically substantiated, lead to a necessity to find a new way  for increasing the nutritional value of modern products and making  them healthier. Functional foods are one of the ways to solve this  problem, which have long been of great interest to Russian and  international scientific society. The paper presents the information  about the history of creation and trends in the development of the  functional food industry in Russia and abroad, as well as the  materials about the modern directions of designing meat-based  functional foods, innovative methods for their production and problems arising in the process of their designing.

46-58 586
Abstract

of geographical origin of raw materials and animal-derived products to exclude a possibility of their falsification is quite a complex task,  which requires searching for reliable criteria of identification that  account for an effect of the geoclimatic and anthropogenic factors.  One of the methods for revealing falsification of geographical origin  of food including meat products is a method of analysis of stable  isotopes (2H/1H, 18O/16O, 15N/14N, 13C/12C) and several other  elements. The review describes the main theoretical provisions of  stable isotope analysis and their fractionation, presents the results of the investigation of the isotopic composition of meat raw materials  and products of animal origin for verification of their geographical  origin and feeding systems that differ largely in the content of C3  and C4 plants in the animal diet. Analysis of the C, N and S stable  isotope ratio has a significant potential for authentication of meat raw materials and verification of the origin. In addition, it can be used to detect differences between very similar agricultural production systems, even if the underlying mechanisms are not fully elucidated.

59-68 932
Abstract

Worsening of the demographic situation (a decline in the birth rate, a growth in the proportion of the elderly and so on), changes in eating  habits associated with the changes in the pace of life, a desire of the  increasing number of people to consume «healthy» products and not to spend much time on their preparation led to an increase in the  demand for convenient ready-to-cook meat products that retain  healthy components. As a result, the minimal processing  technologies such as sous vide are finding ever increasing use. Sous  vide is a technology of low temperature thermal processing of food  under vacuum. Preparation of food by sous vide technology allows  reliable control of product sensory indicators and microbiological  safety with strict adherence to the temperature-time regimes of processing and storage taking into consideration the fact that relatively mild thermal processing may not ensure death of all  vegetative cells and does not inactivate spores. To enhance the  microbiological safety of these products, several additional methods  of treatment with the use of natural antimicrobial substances can be  applied. The paper presents a review of scientific studies aimed at  investigation of an effect of the sous vide technology on changes in  quality indicators and microbiological safety of sous vide products.



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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)