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0CepiK М.Л.
Кандидат техтчних наук, доцент, директор Навчально-наукового iнституту харчових технологш та б1знесу Харювського державного утверситету харчування та торгiвлi
Полупан В.В.
Кандидат техтчних наук, доцент кафедри товарознавства в митнш сnравi Харювського державного утверситету харчування та торгiвлi
Батров М.П.
Кандидат техтчних наук, доцент кафедри товарознавства в митнш сnравi Харювського державного утверситету харчування та торгiвлi
Колесник В.В.
Кандидат технiчних наук, старший викладач кафедри товарознавства в митнш справi Хартвського державного утверситету харчування та торгiвлi
Пенкта Н.М.
Кандидат техтчних наук, доцент кафедри товарознавства в митнш сnравi Харювського державного утверситету харчування та торгiвлi
ОЦ1НКА ЯКОСТ1 ТА ОБГРУНТУВАННЯ ТЕРМ1Н1В ЗБЕР1ГАННЯ ДОБАВКИ Б1ЛКОВО-
М1НЕРАЛЬНО1
QUALITY ASSESSMENT AND JUSTIFICATION OF THE STORAGE TIME OF PROTEIN- MINERAL
ADDITIVE
Serik M.
Candidate of Technical Sciences, Associate Professor, Director of the Teaching and Research Institute of Food Technology and Business, Kharkiv State University of Food Technology and Trade
Polupan V.
Candidate of Technical Sciences, Associate Professor of Department of Commodities in customs, Kharkiv
State University of Food Technology and Trade
Bakirov M.
Candidate of Technical Sciences, Associate Professor of Department of Commodities in customs, Kharkiv
State University of Food Technology and Trade
Kolesnik V.
Candidate of Technical Sciences, Associate Professor of Department of Commodities in customs, Kharkiv
State University of Food Technology and Trade
Penkina N.
Candidate of Technical Sciences, Associate Professor of Department of Commodities in customs, Kharkiv
State University of Food Technology and Trade
АНОТАЦ1Я
У статп розглянуто проблему дефщиту засвоюваних сполук кальщю у харчуванш та запропоновано технологш добавки бшково-мшерально! (ДБМ), як джерела бюоргашчних сполук кальщю. Наведено ос-новш показники якосп ДБМ. Шляхом дослвдження мжробюлопчних, токсиколопчних та показнишв яко-сп жиру добавки протягом збертання науково обгрунтовано термши та умови збер^ання ДБМ. Наведено переваги використання добавки у склащ м'ясних поачених виробiв оздоровчого призначення.
ABSTRACT
In the article it has been discussed the problem of the consumed calcium compounds deficits in alimentation and it has been proposed the technology of protein-mineral additive (PMA) as a source of bioorganic calcium compounds. It has been defined the general coefficient of PMA. With the help of research of the microbiological, toxicological and the fat qualities coefficients of the additive by the way of preservation it has been determined the terms and the storage conditions of PMA. It has been listed the advantages of additive use in composition of split meat products of health improving destination.
Ключовi слова: добавка бшково-мшеральна, бюоргашчш сполуки кальщю, яшсть, термш збер^ання, мжробюлопчш показники, токсиколопчш показники, окиснення лшщв.
Keywords: protein-mineral additive, bioorganic compounds of calcium, quality, storage condition, microbiological coefficients, lipids acidification.
Food is the one of the main factors that can offset the negative impact of conditions in which modern man lives, such as environmental degradation, emotional stress, intensifying rhythm of life, reducing the quality of products consumed.
Among the essential elements of nutrition the most scarce are mineral compounds, in particular calcium in
digestible by the human body form. An imbalance of minerals commonly seen in meat products naturally much wealthier in phosphorus than calcium. The priority direction of the science of nutrition is the creation balanced chemical composition of food with health-improving properties.
To do this is to create a supplement that contains in its structure compounds digestible calcium.
In food industry the use of mineral salts in quality of calcium sources, the enrichment of minerals in the form of food acids carboxylates gains currency[1-4]. One of the methods of food enriching with calcium is the addition of herbal ingredients which are naturally rich in calcium and the concentration of animal products with high composition of minerals [5, 6]. However, these additives containing calcium in the form of water-soluble inorganic salts or the low molecular weight organic forms of calcium, can only maintain the level of calcium in blood and not contribute to its deposition in bone.
Scientists proved that an important source of bioorganic calcium, unique in its chemical composition is bone raw which containing large amounts of protein, fat, minerals [7, 8].
Experts from Kharkiv State University of Food Technology and Trade developed food semi finished bone (FSB) and mineral composition of protein and fat (MCPF), which were used as calcium additives in technology paste products, mince meat products [9].
Scientists conducted analysis of dietary supplements with a hand-held XRF analyzer. Each dietary supplement contained less than the reported amounts of the expected element and several of the supplements contained additional elements [10].
However, in these technologies remains a difficult issue rationing qualitative characteristics of the final product. Therefore, it is necessary to further an objective search for new sources of bioorganic compounds of calcium and development of health supplements.
We have developed the technology of proteinmineral additive (PMA) as an additive with sustainable calcium composition. PMA is a stable chelate protein complex (collagen) and minerals which can be considered as a metabolically active form of calcium and magnesium.
PMA is produced in two forms: dry powder with moisture content of 6% and wet as homogeneous pasty mass with a humidity of 75%. In dry form PMA is a homogeneous powder from pale cream to light brown color, with homogenous granular consistency, odorless and with neutral taste. The high level of calcium and magnesium composition is characteristic for PMA: calcium - 7,5 ± 0,4%, magnesium - 0,35 ± 0,02%. This level ensures the optimization correlation of calcium, magnesium and phosphorus in finished product. It is important that calcium of PMA is in form bound with protein which determines its absorption by the body.
PMA differs with the distinct functional and technological properties, such as high water-retaining and emulsifying characteristics which determine a positive economic effect of products manufacturing with the use of PMA.
To ensure the property and safety of the developed PMA, its storage condition justifying it has been studded the microbiological and toxicological coefficients of safety, the coefficients of PMA quality.
The evaluation of microbiological quality coefficients of PMA has been measured by the following features: the number of mesophilic aerobic and facultative anaerobic microorganisms (NMAFAM), E-Coli bacteria, pathogens, including Salmonella.
The study of microbiological coefficients change listed in Table 1 show that within 6 months of PMA storage in dry form (moisture 6,1 ± 0,2%) in cool, clean, well ventilated warehouses at a temperature of 15 to 25°C and the relative air humidity which does not exceed 75% the NMAFAM increase was insignificant and did not exceed the maximum permissible level (1x104). During all the storage period under the above mentioned conditions, E-coli bacteria in 1 g and pathogenic microorganisms (Salmonella) in 25 g it has not found which meets the requirements of MBV and SN №5061 concerning this group of food products. With water conservation of PMA (moisture content 75,0 ± 3,3%) during the period of 24 hours at the temperature of 1...4°C the changes of microbiological characteristics meet the requirements of the mentioned above regulatory documents.
As for the toxicological indicators of quality, they showed that the content of toxic elements in PMA does not exceed the permissible limits set by MBV and SN №5061 (Table 2).
Based on the content of lipids in dry form of PMA at the level of 8,3 ± 0,4% and their important role in expiry date establishing of product it's necessary the study of their quality features changes during the storage. So it has been determined the fat resistance contained in PMA before the oxidation within 6 months with the storage temperature from 15 to 25°C with the analyzing change of acid, iodine and peroxide numbers.
Normative documents established the requirements to the quantity of oxidative damage of melted fat, according to which: the highest quality pork fat acid number should be no more than 1.1 mg KOH, for the first grade - no more than 2.2 mg KOH, the peroxidation number - to 1.05 mmole '/2 O / kg for the fresh fat and 1.05 ... 2.1 mg / O / kg for the fresh fat, not suitable for storage [11, 12].
Table 1
Dynamics of microbiological coefficients change of PMA during the storage
Name of coefficients Storage conditions According to MBV and SN №5061
Moisture PMA (humidity 75,0 ± 3,3%) Dry PMA (Moisture 6,1 ± 0,2%)
Freshly prepared 24x602 at t = 1...4°C Freshly prepared 6 months t = 15...25°C
Number of mesophilic aerobic and facultative anaerobic microorganisms (NMAFAM), in 1 g 2,5x102 9,3x102 1,1x102 1,2x102 1 x 104
E-coli bacteria in 1 g Not detected Not detected Not detected Not detected Not permitted
Pathogens, including Salmonella in 25g Not detected Not detected Not detected Not detected Not permitted
Table 2
Toxicological coefficients of PMA safety
Name of coefficient PMA research results According to MBV and SN №5061
Toxic elements, mg/kg: No more:
plumb 0,97±0,04 2,0
cadmium 0,015±0,0007 0,03
arsenic 0,35±0,01 1,0
mercury 0,025±0,001 0,05
copper 6,5±0,2 15,0
zinc 64,0±2,6 100,0
Charts of acid, iodine and peroxide change of PMA fat number are shown in Fig. 1 ... 3. 1,2
M 0,8
0,6
0,4
y = - 0,002 5x3 + 0,027 1x2 + 0,035 4x + 0,472' ) ^ i
t, month
s
0 1 2 3 4 5 6
Fig. 1. Dynamics of acid lipids number of PMA during the storage (t = 15... 25°C, U =6 months)
1
36 35 34 33 32 31 30 29 28
0 1 2 3 4 5 6
Fig. 2. Dynamics of iodine lipids number during the storage (t = 15... 25°C, ~ = 6 months). 1,1
r-. y = 0,0589x3 - 0,5951x2 + 0,3224x ' + 35,735
L
-------------- t, months
0,9
0,8
0,7
0,6
y = -0,003 Hx3 + 0,032 24x2 - 0,02 91x + 0,670 3
u___—i t, months
0
2
3
4
6
Fig. 3. Dynamics ofperoxide lipids number of I'M.! during the storage (t = 15... 25°C, I~1 =6 months)
Fig. 1 shows that within 6 months of storage the acid number increases within the acceptable limits for the melted pork fat of the highest quality, which indicates to the accumulation of free fatty acids during the PMA storage. The iodine number reduction (Fig. 2) suggests about the degree decrease of fat non-saturation of PMA, which means some reduction of its nutritional value during the storage period. At the same time, the peroxide number increasing (Fig. 3) indicates at the oxidation processes in PMA fat and accumulation of pri-
mary oxidation products - peroxides and hydroperoxides. Overall the PMA lipids quality during the storage are changed within acceptable limits according to the requirements of regulatory documents.
Thus, the performed studies demonstrate the ability of PMA storage within 6 months at the temperature of 5...25°C and relative humidity above 75%. The quality of lipids remains high, the additive is safe for use in cooking products technology, the acid and peroxidation number allow to refer the PMA fat to the highest quality
1
1
5
and it can be characterized as fresh during the all storage period.
Also, during the following researches it has been established the feasibility of PMA use in the production of meat fragmented products of health-improving destination, which allows to optimize the mineral composition of final product, to achieve the best functional-technological and organoleptic properties of the product, to maintain the quality and ensure the safety of goods. The listed indications improvement plays the important role in economic efficiency of goods production.
References
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