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2020, Vol. 18, Special Issue 3

Selle kollektsiooni püsiv URIhttp://hdl.handle.net/10492/6066

Sirvi

Sirvi 2020, Vol. 18, Special Issue 3 Autor "Bazarnova, J." järgi

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  • Pisipilt
    Kirje
    Biochemical composition and quality of herring preserves with addition of bio-protective cultures
    (2020) Bazarnova, J.; Korableva, N.; Ozerova, O.; Moskvicheva, E.
    Herrings rich in vitamins B12, A, D, minerals, including calcium, potassium, magnesium, iodine, possess high levels of lysine, tyrosine, phenylalanine and tryptophan, as well as omega-3 unsaturated fatty acids, namely eicosapentanoic, docosahexoenoic and docosapentoenoic. To suppress the microbiological spoilage of fish preserves, it is promising to use bio-protective cultures that have minimal impact on the production process and product properties. Bacterial strains are able to exert a static effect on the microflora, which causes biodeterioration of food products. Microorganisms as part of bio-protective cultures are included in the fermentation process, so they can be attributed to ordinary food ingredients, so there is no need to put separate information on the packaging. The chemical composition of the frozen Atlantic and Pacific herring fillet, the amino acid composition of proteins, and the fatty acid composition of lipids were studied. The difference between Atlantic and Pacific herrings was detected, which consists in a significantly higher content of docosahexaenoic acid. The difference in the fractional composition of triacylglycerols for the Atlantic and Pacific herring was established. The microflora of SafePro B-2 biological product (Chr. Hansen GmbH), containing multiple strains of Lactobacillus sakei, and the viability of the culture in preserves fillings were studied. The experimental development of canned food with SafePro B-2 additives was carried out. Microbiological, organoleptic and biochemical indicators of the preserves quality during cold storage were studied. The influence of introduced culture on the dynamics of preserves curing period and their shelf life was established.
  • Pisipilt
    Kirje
    Shelf life extension of minimally processed vegetables using combinations of bacterial bioprotection and modified atmosphere packaging
    (2020) Bazarnova, J.; Barsukova, N.; Eliseeva, S.; Gnilitskiy, V.; Shepiashvili, J.
    The objective of the work: to study the effect of combination of bacterial bioprotective cultures and modified atmosphere packaging for prolonging the refrigerated storage period of minimally processed vegetables. Sweet pepper, zucchini, eggplant, celery stalks were used for preparation of minimally processed vegetables. SafePro® bio-products from Chr. Hansen (Denmark) containing strains of Lactobacillus sakei, Pediococcus acidilactici, Lactobacillus сurvatus, Leuconostoc carnosum were used as bioconservatives. For packaging minimally processed vegetables, the bags made of flat multilayer PA/adhesive/PE films and composite PET/A1/PE film material were used. The bags were filled with gas mixtures including nitrogen and carbon dioxide. Storage of packaged minimally processed vegetables was carried out in a refrigerator at a temperature of (4 ± 2) °C for 16 days. The viability of cultures Lactobacillus sakei, Pediococcus acidilactici, Lactobacillus curvatus, Leuconostoc carnosum in modified atmosphere packaging was studied. It was revealed that the gas mixture of 60% nitrogen and 40% carbon dioxide and the culture of Lactobacillus sakei contribute to the preservation of the quality of fresh-cutsweet pepper, eggplant and zucchini, and Leuconostoc carnosum is the more effective for celery storing. In the process of refrigerated storage for 14 days, the solids content in the experimental samples increased 1.3–2.1 times, the loss of organic substances was 26–50%, depending on the type of vegetables. The developed technology for the refrigeration preservation of minimally processed vegetables using bio-products treatment and in modified atmosphere packaging made it possible to increase the shelf life of fresh-cut vegetables by 2 times.