Food systems

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Vol 1, No 4 (2018)
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4-9 601

A special area in the rapidly growing range of food products is occupied by specialized and functional products, especially for certain categories of citizens. In addition to confirming their biocorrective properties, it’s necessary to balance protein, fat and carbohydrates contents as well as the availability of essential nutrients. The developed meat product based on porcine hearts and aorta was characterized by a high protein content (17.53±0.95%), with a low fat content (3.82±0.13%), the atherogenic index was 0.43. According to in vivo study results, it was shown that the introduction of developed product during 42 days into the diet of hyperlipidemic rats lead to a decrease in the relative content of saturated fatty acids by 21.1%(P<0.05), mainly due to palmitic fatty acid reduction by 42.0% (P<0.05) compared with the control. The observed modifications of serum fatty acid composition resulted in the reduction of atherogenic index by 43.3% (P<0.05). The revealed positive dynamics of lipid metabolism recovery in hyperlipidemic rats makes it possible to recommend the developed product as a component of diet therapy, concomitant to the main treatment, for persons with risk of cardiovascular diseases, in particular, due to dyslipidemias.

10-18 600

Radiation effect on the PA/PE/Eva film material with a thickness of 55 μm was investigated at theBurnazyanCenterusing radiation processing plant (RPP) with the UELR‑10–10–40 accelerator at 10 MeV. Polymer films were irradiated with doses of 0 to 18 kGy. The study of IR spectra showed that when processing the PA/PE/Eva film with fast electrons with a dose of up to 18 kGy using the UELR10–10–40 plant with a power of 10 MeV the number of functional -CH3 and -NHgroups in the IR spectra changes to 0.0060 relative units with radiation doses of 12 to 18 kGy, which leads to degradation of the sample and its crosslinking simultaneously. Using confocal laser microscopy, it was demonstrated that after irradiation of PA/PE/Eva sample with doses of 18 kGy, the surface of the film becomes smooth in РА layer and in Eva layer, and a spot thinning of the sample occurs. These characteristics may cause a change in the barrier properties of the film material and affect the shelf life of food in a packaging.

19-26 498

The results of the study of the composition of volatile compounds of rennet cheeses are presented. Sample preparation was performed using Supelco’s solid-phase microextractor, including a special fiber material coated with a layer of divinylbenzene-carboxene-polydimethylsiloxane «DVB / Carboxen / PDMS StableFlesh ™». Using gas chromatography with mass-selective detection, about 400 aroma-forming components were detected, among which 39 compounds were identified, which form the basis of the flavor profile of cheeses. The main flavor descriptors for all cheeses are: propionic, butyric, and caproic acids, acetoin, methyl amyl ketone, 2-nonanone, and limonene. It has been established that the profile of volatile components for cheeses various ripening periods, has significant differences. Thus, for semi-hard cheeses made using propionic acid microorganisms, the most characteristic components are acids — propionic and butyric, as well as compounds of the terpene series o-cymene and β-pinene. For semi-hard cheeses of the Dutch group (formed from the layer), with maturities from 20 days to 3 months, the terpene compounds and esters are the most significant, whereas for superhard cheeses with a maturity of more than a year, the main components affecting the aromatic profile are butyric and caproic acids, 2-heptanone and limonene. Semi-hard and hard cheeses with ripening periods from 3 to 6 months are characterized by a high content of caproic and butyric acids, as well as by the presence of such aromatic substances as limonene and acetic acid ethyl acetate (hexyl acetate). Semi-hard cheeses, which are molded in bulk, with maturities from 10 days to 3 months contain acetoin, caproic acid, as well as significant quantities of the same limonene and hexylacetate.

27-41 485

Tightening control over the quality and safety of food products leads to an expansion of the list of standardized indicators and the regulatory framework of research methods. Despite the lack of established standards and requirements for fatty acid composition (FAC) of meat products and the content of vegetable fats in it, methods have been developed for determining FAC and vegetable fats. The presented approaches to sample preparation make it possible to extract analytes from a sample as quickly and efficiently as possible, and the capabilities of modern analytical equipment make it possible to determine even trace amounts. The lower limit of determination of vegetable fats is 1.0 mg / kg. Ionization by electron impact, in which the molecule of the analyte breaks down into characteristic daughter ions, as well as the use of a library of mass spectra exclude obtaining false or falsepositive results.

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)