Development of sanitary-safe poultry paste products with balanced fatty acid and vitamin composition

Kotliar, Yevhenii; Topchiy, Oksana; Pylypenko, L.; Pуlуpenko, Inna; Sevastyanova, Elena

doi:10.15587/1729-4061.2017.103913

Cited by 7 publications

(9 citation statements)

References 15 publications

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“…Among the 53 strains isolated from the cooled dough, 24 strains were B. subtilis, 17 were B. cereus, 10 were B. pumilis, 2 were B. licheniformis. Our studies also show an abundance of bacillary contamination of plant [39,40] and animal products [41,42].…”

Section: Molecular Genetic Methods Of Microbiological Control Of Regusupporting

confidence: 60%

“…Methods for rapid determination of regulated microbiological parameters that identify the presence of heat-resistant food pathogens diseases are based on the determination of molecular genetic features [24, 31-32, 37-38, 44-52]. The analytical studies are performed on the basis of modern literary sources and some of own results [27,34,35,[39][40][41][42].…”

Section: Methodsmentioning

confidence: 99%

“…However, we selected only the nhe A gene for PCR, given its greatest prevalence and detectable visual toxicity, which is associated with a major role in food poisoning [39,41,42]. The PCR with specific primers nhe AF and nhe AR, matched to the site of the nhe A gene, confirmed the belonging of all tested collection strains of B. cereus to the enterotoxigenic species of B. cereus, whereas in PCR analysis of the DNA of the collection species G. stearothermophilus and Paenibacillus polymyxa and in negative control (PCR mixture without DNA), no amplification products were detected.…”

Section: Molecular Genetic Methods Of Microbiological Control Of Regumentioning

confidence: 99%

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Methodology for accelerated monitoring and assurance of sanitary quality and food safety

Pylypenko¹,

Pylypenko²,

Yamborko³

et al. 2017

Ukr. food j.

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Section: Molecular Genetic Methods Of Microbiological Control Of Regusupporting

confidence: 60%

Section: Methodsmentioning

confidence: 99%

Section: Molecular Genetic Methods Of Microbiological Control Of Regumentioning

confidence: 99%

See 1 more Smart Citation

Methodology for accelerated monitoring and assurance of sanitary quality and food safety

Pylypenko¹,

Pylypenko²,

Yamborko³

et al. 2017

Ukr. food j.

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“…It has been proven that these VBVOs may be added to formulations that contain fatty components, and especially to meat products for the latter to comply with the nutritional standards [1].…”

Section: Tablementioning

confidence: 99%

Development of a technology of vitaminized blended vegetable oils and their identification by the fatty acid and vitamin contents

Kotliar

Topchiy

Kyshenia

et al. 2018

EEJET

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Recent studies have shown that polyunsaturated fatty acids (PUFAs) contained in vegetable oils are of great value to humans [2]. At present, the demand for them is formed both by the manufacturers themselves and by the recommendations of medical institutions and the World Health 1. Introduction Solving the problem of healthy nutrition is the most important and topical national task related to the social stability of society and the health of the population [1].

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“…They also contain much vegetable protein, unsaturated fatty acids, rich mineral and vitamin composition. The use of vegetable raw materials is a natural concentrate of essential nutrients, allows to reach the effect of synergism and essential improvement of the healthy effect from consuming a combined meat product as opposite to analogous ones, enriched with synthetic biologically active substances [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Development of Protein-Fat Emulsions Based on Vitaminized Blended Vegetable Oils

Kotliar

Topchiy

Kyshenia

et al. 2018

EUREKA: Life Sciences

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The article analyzes protein components of different nature, based on studies. It proves a possibility of their use as components of protein-fat emulsions for modeling rational recipes. It determines the rational physical parameters of the emulsification process that guarantee high-quality homogenous emulsions. It investigates the samples of protein-fat emulsions with using fatty components and partial replacing animal fats for vitaminized blending of vegetable oils.According to the results of the studies of the influence of the recipe components on the quality of protein-fat emulsions and also practical recommendations for protein preparations, there were developed the recipes of multi-component protein-fat emulsions, including vitaminized blended vegetable oils and protein components: "Belkoton А91», «Forward 450», «Supro 500Е». Reports on research projects(2018), «EUREKA: Life Sciences» Number 3 42 Food Science and TechnologyBased on the received experimental data, there were determined the rational parameters of emulsification, namely, speed of the process − 3000 turns/min and total duration of the process -6…10 min and also there was established, that it is expedient to enrich the content of meat pastes with protein-fat emulsions in amount 15…20 %.Thus, the development of recipes of protein-fat emulsions (PFE) is an urgent problem for creating balanced meat products. It will allow to replace fat of the animal origin for vitaminized blended vegetable oils (VBVO) in them, in such a way enriching them with fatty acids and vitamins.

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Development of sanitary-safe poultry paste products with balanced fatty acid and vitamin composition

Cited by 7 publications

References 15 publications

Methodology for accelerated monitoring and assurance of sanitary quality and food safety

Methodology for accelerated monitoring and assurance of sanitary quality and food safety

Development of a technology of vitaminized blended vegetable oils and their identification by the fatty acid and vitamin contents

Development of Protein-Fat Emulsions Based on Vitaminized Blended Vegetable Oils

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