Preview

Food Industry: Science and Technology

Advanced search
Vol 11, No 2 (2018)
View or download the full issue PDF (Russian)
6-12 238
Abstract
In May 2018 RUE "Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus" was awarded the Prize of Government of the Republic of Belarus for achievements in the field of quality in 2017 for significant results in the field of quality and competitiveness of products, services or works performed, the introduction of innovative technologies and modern management methods.
The article reveals the history and main activity directions of the Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus. There are reflected the results of scientific support and development of processing branches of food industry, creation of new technologies and product varieties, equipment for processing enterprises, the development of methods for quality and safety control of foods, raw materials, and materials, the development of new technical normative acts and technological documents or all types of food products, certificate testing of products.
13-21 184
Abstract
Results of researches of vitamin-mineral and amino-acid composition of frozen vegetable semi-finished products on the basis of carrot, cabbage, beet raw materials are presented in article. It is established that the biological value of vegetable cutlets protein is more than 98 %, the minimum amino-acid score in the samples of carrot and cabbage cutlets is established for valine, for beet cutlets for the sum of methionine and cysteine. Analysis of the vitamin-mineral composition showed that the consumption of 100 g of developed vegetable cutlets will provide the human body with functional substances (on days) - up to 26,1 % in vitamin B2, up to 11,3 % in vitamin C, up to 5 % in cellulose, in Ca up to 12,05 %, in Fe up to 9,57 %, in K to 12,1 %, in Mg to 6,65 %, in P to 7,37 %.
22-29 157
Abstract
The main vegetable oil consumed in Ukraine is sunflower oil and its processed products, which do not have a balanced fatty acid composition. According to modern criteria, the optimal composition of fatty acids is determined not only by the content of polyunsaturated fatty acids, but also by the ratio ω-3: ω-6 acids, primarily α-linolenic and linoleic, which are precursors in the synthesis of a number of regulatory compounds in the human body and, respectively, functional ingredients of fat-and-oil products of healthy nutrition [1]. In our time, the ratio of PUFA ω-6 ω-3 in the ration of an ordinary resident of Ukraine is 33.1: 1.4 or 23.6: 1. So there is a significant excess of the admissible level of ω-6 PUFA by more than 4 times [2]. Various authors recommend a ratio between 4: 1 - 18: 1 [3,4,5,6], but one should strive to increase the proportion of omega-3 fatty acids in the diet. Balancing the content of fatty acids is possible only by mixing the oil, taking into account their composition. The creation of such blends today is topical.
30-36 164
Abstract
The article describes the developed method for oilseeds (sunflower seeds and flax)quality control by the content of characteristic fatty acids, based on the pulsed NMR method. A description of the main distinctive features of the developed and known chromatographic methods for determining the mass fraction of characteristic fatty acids in oilseedsis given. Comparative results of the determination of the mass fraction of oleic acid in sunflower seed oil and linolenic oil in flax seed oil by known and developed method are presented.
37-43 163
Abstract
The introduction presents statistical data on the consumption of bread products in the Republic of Belarus, gives an overview of the scientific literature on functional bakery products, the main sources of essential nutrients and the principles of product enrichment in accordance with regulatory documents and international standards, the need to create products of a functional direction of mass consumption is indicated.
The article presents the study results of consumer preferences for bakery products of Grodnoresidents. The study of the preferences of Grodno residents was carried out by a questionnaire survey method in combination with statistical analysis. The results of the sociological survey are clearly reflected in the graphs and diagrams that are presented in the main part of the article.
In the main part, the most popular types of bakery products are identified by Grodno, as well as the main criteria that determine their choice. An assessment of the needs of Grodno residents for new types of enriched bakery products has been made, food additives preferred for inclusion in bread and the optimal mass of products have been determined. Based on the results of the research, a portrait of the consumer was compiled, which includes data on the field, age, occupation and education, the need to expand the assortment of baked goods with directed functional properties.
The practical significance of the work is established. The need to create products of a functional purpose for mass consumption and the formation of specific conditions for replenishment of the deficiency of essential nutrients in the diet of the population of the republic is indicated.
44-52 229
Abstract
Processing enterprises annually spend considerable resources on monitoring and maintaining the quality of their products, but now this is not enough, because the Technical regulations of the Customs Union “On safety of food products” require manufacturers to implement a HACCP system. The system of food products safety HACCP is based on critical control points.The monitoring of critical control points permits to eliminate security riskstimely. In this regard, the determination of the limits of controlled parametersin critical control points and the creation of a monitoring system are important tasks for modern food enterprises.
The analysis of the technological process of production of boiled-smoked sausages has shown that the main controlled parameters of the process on different stages are the temperature and humidity. In order to monitor the technological process of production of boiled-smoked sausages, the scheme of the process of production of boiled-smoked sausages is subject to critical control points and the HACCP worksheet is developed, which contains the controlled parameters and their limits. Given that a parameter such as temperature has a control boundary tolerance ± 1оС, therearises aquestion of the accuracy of the measuring instruments used for control. The analysis of control means has shown that the measurement error should be within no more than ± 0,3оС and even less, taking into account the aging of the measuring instrument.
In order to assess compliance with the requirements for metrological support of critical control points, it is proposed to find a correspondence between the assigned limits and the possibility of real measuring instruments to carry out a reliable control. For the purpose of detection of nonconformities in the process of quality management system, there was developed the form of the matrix of responsibility and authority distribution of personnel to perform corrective actions.
53-63 136
Abstract
The article studies the influence of the modes of heat treatment of raw milk in the production of dry milk bases intended for the manufacture of fermented dairy products, on properties of dry milk raw materials, as well as on the efficiency of its recovery. The composition of milk-raw materials, dry milk raw materials and its physical and chemical properties (the degree of denaturation of whey proteins, the class of heat treatment, bulk density, solubility index), as well as indicators of the restored milk bases intended for the manufacture of fermented dairy products (the amount of settled fat, acidity, oxidizing reducing potential, density, viscosity) are studied. It is determined that the change in the properties of dry milk raw materials, expressed in the change of the degree of denaturation of proteins and the efficiency of its recovery, pasteurization mode has a greater impact than the mode of thickening and drying. In the manufacture of fermented dairy products that do not provide the separation of whey, such as yogurt, it is acceptable and appropriate to use a dry milk base with a higher pasteurization temperature. For fermented dairy products, which provide the separation of whey (cottage cheese) in the production process, it will be preferable to use dry dairy products with a lower class of heat treatment as the basis.
64-70 232
Abstract
Nickel is a biogenic, conditionally essential element that is present in all foods in low concentrations. The daily requirement for nickel is 35-60 μg. Excessive consumption of nickel leads to negative health consequences. Control of the content of nickel in food products is carried out by photometric, gravimetric and atomic absorption methods. A method for the determination of nickel in food products based on atomic absorption spectrometry with electrothermal atomization is presented in the article. The temperature-time program of the graphite atomizer for the determination of nickel has been optimized. The correctness of the results obtained is confirmed by the example of a standard sample of lobster composition.
71-86 225
Abstract
Recently, the increase in demand for fish products is determined by the uniqueness of the composition of fish meat, as a source of high-grade and rapidly digestible protein, fat, vitamins and trace elements. The Republic of Belarus has no access to the sea and its own fish products are mainly represented by aquaculture products. Since the sensory properties of raw materials are the determining factor influencing the quality of the finished product, it is important to assess the flavor, taste, consistency, texture and color of the fish raw material. The aim of the research was to study the changes in the sensory characteristics of the common carp ( Cyprinus carpio ), grass carp ( Ctenopharyngodon idella) , silver carp (Hypophthalmichthys molitrix) , rainbow trout ( Oncorhynchus mykiss) during storage in ice using Quality Index Method (QIM). This method is widely used in the world practice and is based on the development of individual schemes characterizing the descriptors and quality criteria for each fish. The method allows consumers and sellers to quickly and objectively assess the quality of fish. To assess the freshness of freshwater fish, grown in water bodies of the Republic of Belarus, such criteria are absent. Analysis of the sensory characteristics of the studied fish revealed the changes in sensory descriptors that affect its quality during storage in ice: appearance (skin, mucus, odor); eyes (pupil, form, cornea); gills (color, mucus, odor); abdomen (blood, smell), meat (color). Dependencies of the quality index on storage time for common carp, grass carp, silver carp, rainbow trout are received, which allow to develop a model of change of descriptors - QIM-scheme of fish quality indices and determine the duration of its storage from the moment of harvest, as well as the remaining period of its storage, that allows to control the quality of fish entering the processing and sale.
87-94 333
Abstract
Recently, the countries of the Eurasian Union are actively pursuing a program on protection of the public from low-quality goods. One of the directions of this objective is the control of the content of substances harmful to human health, such as pesticides, antibiotics, preservatives, colorants, and little-known N-nitrosamines which are contained in the most popular food products. Study and analysis of new methods of research and control of nitroso compounds content is an important issue.
In consideration of the forgoing, the article is dedicated to the researches which are aimed at studying of nitroso compounds content in food products by modern means, which contribute to provision of the population with safe products in this area.
Exogenous and endogenous ways of formation of N-nitroso compounds and detection of these organic compounds in the environment and food products are analyzed. The latest tendencies of the world’s scientific researches on the nitroso compounds influence on a human body are studied. Modern methods of the detection of the carcinogens are considered. There is provided an information summary for the period of 2014-2016 on the nitrosamine research in various food products which was compiled by the Republican Control and Testing Complex for Foodstuffs Quality and Safety of the RUE “Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus”. Exceeds of the limit concentration levels were not identified. That shows that foodstuffs industry has achieved a new and safer level of food production.
95-101 168
Abstract
The importance of fish in human nutrition is very high, since in nature there are few products that are simultaneously rich in amino acids, vitamins, mineral elements, polyunsaturated fatty acids, which are necessary for the normal functioning of all body systems. The quality of smoked products depends on the chemical composition of raw materials, the parameters and composition of the smoking environment, the number of smoking components diffusing into the product and other factors. The paper presents the results of studies of the chemical composition of fish raw materials, samples of smoking smoke obtained from alder and various types of fruit wood in terms of the content of smoking components that ensure high quality and safety of the finished product. A selection of mixtures of sawdust of various types of wood with the maximum number of smoke compounds was carried out. The indicators of the phenol components content in the fish meat thickness are presented depending on the smoking time, analytical dependencies are established. Organoleptic indicators of the quality of cold-smoked fresh-water fish have been determined.


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2073-4794 (Print)