Irradiation of biological objects using an ionization beam in order to inhibit conditionally pathogenic and pathogenic microflora of agricultural raw materials

The choice of modern technologies at the enterprises of the agroindustrial complex allows ensuring the safety and high quality indicators of food products. The spread of industrial ionizing radiation treatment technology requires compliance with procedural processes in specialized radiation centers. To ensure the safety and preservation of the quality of raw meat, in particular chilled beef, after treatment with ionizing radiation, it is of scientific and practical importance to substantiate the radiation doses used and to regulate the absorbed radiation doses, the calculation of which is carried out according to the proposed methodology. After treatment with ionizing radiation in all samples of chilled beef, the processing efficiency was 100%. A decrease in the total amino acid content was found, lower amino acid losses were found in beef samples treated with a dose of ionizing radiation up to 10 kGy, including for essential amino acids - by 0.6% and for interchangeable amino acids - by 1.1%. The limiting amino acid has not been established, which makes it possible to provide daily coverage of the need for amino acids. As a result of the study of the balance of the amino acid composition by ion exchange chromatography and organoleptic parameters, the optimal dose of ionizing radiation of 10 kGy for processing chilled beef was established.

Section: Problem Statementmentioning

confidence: 99%

Study of the amino acid composition of beef proteins using ionizing radiation treatment technology

Timakova¹,

Iliukhina²

2022

“…To solve this problem, various approaches are possible: the choice of raw materials that meet certain requirements, the use of auxiliary materials, primarily enzyme preparations of a given specificity and clarifiers, physical processing methods tested in various branches of food production [1,2,3], suitable for implementation on different stages of the brewing process. Some of them are tested in our research.…”

Section: Introductionmentioning

confidence: 99%

Improving the storage stability of non-alcoholic beer

Kaledin

Karpenko

2022

Approaches to solving the problem of increasing the stability of light non-alcoholic beer during its commercial production are considered. The basic requirements for brewing barley light malt are formulated, the main of which is a low (less than 10 %) content of protein substances with high values of other technologically important characteristics. The recommended ranges of the latter are established. The influence of the hydromodule (wort density) on the indicators of hopped wort and finished non-alcoholic beer has been studied. It was found that the most rational one is the preparation of wort with a dry matter content of 6.5 %. The modes of introduction of the Brewers Clarex enzyme preparation at the stage of cooling the hopped wort, the parameters of the stages of boiling the wort with hops, fermentation of beer wort, clarification of unfiltered beer, fermentation and after-fermentation, pasteurization of the drink after bottling are proposed. In comparison with the control variety, the indicators of finished light non-alcoholic beer obtained by the fermentation method are given with the parameters of individual technological operations indicated in the article: the extract of the initial wort, the content of ethyl alcohol, amine nitrogen, bitter substances of hops, sensitive proteins and the precipitation limit with sulfate ammonium. The data confirming that the use of an enzyme preparation does not lead to a decrease in the foam stability and foaming of the finished beer are presented. Organoleptic analysis of the finished product for taste stability was carried out. The actual shelf life of the product has been investigated. The results obtained confirmed the possibility of obtaining a bottom-fermented non-alcoholic light beer with high colloidal stability using the described technological methods. It was shown that the experimental samples retained the organoleptic characteristics close to the original ones for at least 4 months from the date of bottling.

Dose-rate effect of low-energy electron beam irradiation on bacterial content in chilled turkey

Bliznyuk

Borchegovskaya

Chernyaev

et al. 2021

This study provides the results of the experimental research involving 1 MeV electron treatment of chilled turkey meat with the dose rates of 1 Gy/sec, 10 Gy/sec and 100 Gy/sec. It was found that the doses exceeding 2 kGy decrease bacterial content in turkey meat at least 100 times with the dose rate ranging from 1 Gy/sec to 100 Gy/sec. Irradiation with the dose rates 1 Gy/sec and 10 Gy/sec significantly reduces the number of pathogens with doses up to 1 kGy to compare with treatment using 100 Gy/sec. Microbiological parameters of the samples irradiated with 2 kGy coincide within statistical margin of error at all dose rates. Electron treatment with dose rate 100 Gy/sec shows a more considerable reduction in bacterial content at the doses exceeding 3 kGy. Thus, the study shows the nonlinear dependence of viable cells in chilled turkey irradiated with low-energy accelerated electrons in the range from 0.25 kGy to 3 kGy on the dose rate.