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_МЕЖДУНАРОДНЫЙ НАУЧНЫЙ ЖУРНАЛ «ИННОВАЦИОННАЯ НАУКА» №5/2016 ISSN 2410-6070_
животных жиров, которые не нужны этим категориям населения, и общую калорийность готового продукта, оставляя при этом в том же количестве белки и углеводы. Так же преимущества Вивапур перед животным жиром могут оказать положительное влияние для массового производства мясных и молочных изделий. Это объясняется тем, что, добавляя Вивапур в промышленных масштабах снижается себестоимость готового продукта, так как он дешевле, чем основное сырье. Список использованной литературы:
1. Решетняк А. И. Разработка технологии консервированных продуктов на мясорастительной основе для питания людей, занятых тяжелым физическим трудом: дис. ... канд. техн. наук: 05.18.01, 05.18.04 / Решетняк Александр Иванович. - Краснодар, 2004. - 235 с.
2. Nesterenko A. A. Biological assessment of summer sausage with preprocessing for starter cultures and meat raw by electromagnetic field of low frequencies / A. A. Nesterenko, N. V. Kenijz, S. N. Shlykov // Research Journal of Pharmaceutical, Biological and Chemical Sciences. 2016. - № 7 (1) - P. 1214-1220.
3. Нестеренко А. А. Использование комплексных смесей для производства колбас / А. А. Нестеренко, Н. В. Кенийз, Д. С. Шхалахов // Науч. журн. КубГАУ) [Электронный ресурс]. - Краснодар: КубГАУ, 2014. - № 08 (102). С. 1127 - 1148. - Режим доступа: http://ej.kubagro.ru/2014/08/pdf/72.pdf.
4. Трубина И.А Разработка технологий мясопродуктов функциональной направленности с модифицированными пищевыми добавками. Диссертация на соискание ученой степени к.т.н.: 05.18.04.: защищена 2009 / Ставрополь: СевКавГТУ
5. Бажина К. А. Маркетинговые исследования рынка колбасных изделий / К. А. Бажина, О. В. Зинина // Научные труды SWorld. - 2015. - Т. 12. № 1 (38). - С. 97-101.
6. Современные требования к безопасности мясных изделий / Нуштаева А.И., Губер Н.Б., Ребезов Я.М., Раков М О., Полтавская Ю.А. // Молодой ученый. - 2014. - № 11. - С. 83-86.
7. Нестеренко А. А. Прогнозирование реологических характеристик колбас / А. А. Нестеренко, Н. В. Кенийз, Д. К. Нагарокова // Науч. журн. КубГАУ [Электронный ресурс]. - Краснодар : КубГАУ, 2015. - № 03 (107). С. 289 - 301. - IDA [article ID]: 1071503019. - Режим доступа: http://ej.kubagro.ru/2015/03/pdf/19.pdf, 0,812 у.п.л.
© Вильц К.Р., Коршунова Я.М., Свиридович А.П., 2016
UDC 637.5.032
K.R.Vilts
3 year student of the processing technologies department Kuban State Agrarian University Y.M.Korshunova
3 year student of the processing technologies department Kuban State Agrarian University A.A.Romashkina
3 year student of the processing technologies department Kuban State Agrarian University A.A.Nesterenko kand. tehn. sciences, associate professor Kuban State Agrarian University, Krasnodar Russia
STUDYING OF ACTION OF THE ELECTROMAGNETIC FIELD ON MEAT RAW MATERIALS
Abstract.
In the article there are research results of how the low frequency electromagnetic field affects the muscular
_МЕЖДУНАРОДНЫЙ НАУЧНЫЙ ЖУРНАЛ «ИННОВАЦИОННАЯ НАУКА» №5/2016 ISSN 2410-6070_
tissue of pork and beef. The pictures, justification and comparison of the received results are given.
Keywords:
histology, muscular tissue, electromagnetic effect, tissue structure, fibers, unclear
The analysis of the special literature data proves that nowadays one of the perspective trends of intensification the technological process of summer sausage production is applying the electromagnetic field with low frequency (EMF LF). But using EMF LF is connected with necessity to make an optimal frequencies choice, human safety, industrial applying of EMF LF, studying the influence of EMF LF on starter cultures and meat materials [1,2].
The article goal is to study histologically the effect of low frequency treatment of the pork and beef muscular
tissue.
The preparation of meat materials to be treated with EMF was as follows: the trimmed beef of high quality and trimmed pork semi fat in pieces with weight up to 300 gram were put in carts and the layer thickness was 30 cm. The meat materials were electromagnetically treated for 30 minutes with frequency 100 and 30 Hz. After the treatment the received result was compared with the help of the microstructural analysis [3,4].
Studying the spine longissimus muscular of pork we received the following results. At the histological analysis of pork without EMF LF treatment we obtained the data as follows.
The muscular fibers of the spine longissimus are at the stage after the cadaveric rigidity. The main part of the muscular fibers is stretched out and has a linear form. A fewer number of fibers is curly, slightly wavy form that corresponds to the special literature sources data [5]. The transverse banding pattern in the muscular fibers is well marked, in some spots it is weakened because of the zone cadaveric muscular convulsive reflex. The nuclears are well colored with well identified chromatin, of oval form and placed along all the volume of the muscular fiber sarcoplasm. The connective layers are wavy with well differentiated cell endomysium elements that grees with the data of other authors such as A.M. Patiev, S.V. Patiev, А.А. Nesterenko [6].
Examining the beef without EMF LF treatment we received the following results data.
The muscular fibers are in different functional morphological condition. The most of them are characterized by wide amplitude waviness and the rest of them have a straitened form. In most muscular fibers the transverse banding pattern is moderately expressed. There are some fibers with strong waviness. The nuclears are well colored and characterized by distinct chromatin. The nuclears are in bigger mass number next to sarcolemma. The connective tissue layers are wavy, closely stuck to the bundles of muscular fibers; they are more developed in comparison with chest musculars that agrees to the description of the following authors as А.А. Nesterenko, A.I. Reshetniak [7].
The main part of the muscular fibers is straitened and has a linear form. The smaller number of fibers is of curly and wavy form. The transverse banding pattern in the muscular fibers is well marked, in some spots it is less expressed because of the zone cadaveric muscular convulsive reflex. In the cross-section the muscular fibers form is polygonal.
At EMF LF treatment with frequency 100 Hz and time period 30 minutes the pork muscular tissue is characterized by numerous, a little bigger in the spots of the intra-bundle space and perimysium, light spaces and associating with connective tissue structures of the muscular carcass. Between the muscular fibers there is a slightly developed muscular carcass of the connective tissue. We observed a more developed processes of destructive changes accompanied with sarcolemma breaking and muscular fibers fragmentation. A small part of the muscular fibers is characterized by a significant transverse-fissured integrity breakage and raptures. Along with the initial bundles with loose fibers position there are thickened bundles of the muscular fibers. The deformation degree of the muscular fibers is limited.
The muscular fibers are often separated due to the appearance around them a light not colored with hematoxylin and eosin space or they are close to each other [8]. Between the muscular fibers, mostly in the perimysium part, there are small groups of fat cells of different size. The muscular fibers are characterized with moderate curliness with
_МЕЖДУНАРОДНЫЙ НАУЧНЫЙ ЖУРНАЛ «ИННОВАЦИОННАЯ НАУКА» №5/2016 ISSN 2410-6070_
expressed indications of maturity and autolysis revealed in numerous transverse-fissured integrity breakage and raptures. The nuclears are well colored and in some cases are located in the non-typical for the muscular tissue places.
Analyzing by the method of the light microscopy the cooled beef after the electromagnetic treatment with the frequency 100 Hz for 30 minutes it was detected that on the longitude sections there was vague transverse banding pattern which in some spots turned into a longitude one. On the background of the linear form of the muscular fibers domination we can find moderate wavy fibers or their fragments. Sarcolemma does not preserve its continuity on the big length of the muscular fibers and raptures and destruction of the muscular fibers are frequently found. On the transverse sections the muscular fibers form is polygonal with a limited round shape or round.
The configuration of some fibers in the initial bundle is quite loose with a visual space in the endomysium part. The edge between separate muscular fibers is not always well seen. The cells nuclear of the connective tissue and muscular fibers in most cases are oval with not distinctive chromatin and they are located under sarcolemma. The destructive changes of the muscular tissue as the result of the electromagnetic treatment are expressed very significantly.
It is established that after treatment with EMF LF beef and pork with frequency 100 Hz for 30 minutes the muscular tissue is characterized by significant structure changes expressed by partial or complete muscular fiber breakage. The рН value of both samples of the muscular tissue shift to the acid side, the water binding capacity decreases, the examined samples weight changes and the microbiological seeding of the materials reduces [8].
Conclusions. The EMF treatment with frequency 100 Hz leads to more significant changes of the muscular structure. We suppose that such changes are caused by the resonance of the cell inner frequency and outer impact on it. Breakage of the cell integrity structure can lead to the рН value change of the tissue and protein tissue composition.
References:
1. Бажина К. А. Маркетинговые исследования рынка колбасных изделий / К. А. Бажина, О. В. Зинина // Научные труды SWorld. - 2015. - Т. 12. № 1 (38). - С. 97-101.
2. Кенийз Н. В. Технология производства сырокопченых колбас с применением ускорителей / Н. В. Кенийз, А. А. Нестеренко, Д. К. Нагарокова // Науч. журн. КубГАУ [Электронный ресурс]. - Краснодар : КубГАУ, 2015. - № 01 (105). С. 581 - 608. - Режим доступа : http://ej.kubagro.ru/2015/01/pdf/33.pdf.
3. Нестеренко А. А. Устройство для электромагнитной обработки мясного сырья и стартовых культур / А. А. Нестеренко, К. В. Акопян // Науч. журн. КубГАУ [Электронный ресурс]. - Краснодар: КубГАУ, 2014. -№ 07 (101). С. 578 - 598. - IDA [article ID]: 1011407033. - Режим доступа: http://ej .kubagro.ru/2014/07/pdf/33.pdf.
4. Основы современных аспектов технологии мясопродуктов: монография/Горлов И.Ф., Сложенкина М.И., Храмова В.Н., Селезнева Е.А.; ВолгГТУ, ГНУ Поволжский НИИ мясомолочной продукции РАСХН. -Волгоград, 2013.-83 с.
5. Шхалахов Д. С. Use of electromagnetic processing in technology smoked sausages [Текст] / Д. С. Шхалахов, А. А. Нестеренко // Молодой ученый. - 2015. - № 2. - С. 229-233.
6. Щедрина Т.В., Садовой В.В., Трубина И.А. Метод оценки качества и безопасности рецептурного состава пищевых продуктов//В сборнике: Современная наука. Новые перспективы Cборник научных докладов. Sp. z o.o. «Diamond trading tour». Warszawa, 2014. С. 23-26.
7. Nesterenko A. A. Biological assessment of summer sausage with preprocessing for starter cultures and meat raw by electromagnetic field of low frequencies / A. A. Nesterenko, N. V. Kenijz, S. N. Shlykov // Research Journal of Pharmaceutical, Biological and Chemical Sciences. 2016. - № 7 (1) - P. 1214-1220.
8. Nesterenko A. A. Perfectionnement de la technologie des saucissons fumes / A. A. Nesterenko, N. V. Kenijz // Austrian Journal of Technical and Natural Sciences. - 2014. - № 6 (11-12). - pp. 62-66.
© Vilts K.R., Korshunova Y.M., Romashkina A.A., Nesterenko A.A., 2016
_МЕЖДУНАРОДНЫЙ НАУЧНЫЙ ЖУРНАЛ «ИННОВАЦИОННАЯ НАУКА» №5/2016 ISSN 2410-6070_
UDC 637.5.032
K.R.Vilts
3 year student of the processing technologies department Kuban State Agrarian University Y.M.Korshunova
3 year student of the processing technologies department Kuban State Agrarian University A.A.Nesterenko kand. tehn. sciences, associate professor
N.V.Keniyz
kand. tehn. sciences, associate professor Kuban State Agrarian University, Krasnodar Russia
USE OF STARTING CULTURES IN TECHNOLOGY OF RAW SMOKED SAUSAGES
Abstract.
The article concerns the study results of the summer sausage mince with carbohydrates of big molecular mass added. With the carbohydrate molecular mass increasing the accumulation of the fermentation final products comes later. The carbohydrates choice allows programming and controlling the ready product taste and flavor. Work carried out in accordance with a grant from the Russian Foundation for Basic Research contract № 16-48-230543 \ 16 from april 14, 2016.
Keywords:
starter cultures, carbohydrates, nutrient medium, ripening, summer sausage.
Thanks to the scientific research in biotechnology sphere there appear new technologies that allow intensifying the meat produce, improving their organoleptic characteristics and guaranteeing high quality produce, etc.
One of the perspective trends of summer sausages production is using the starter cultures. In most cases the starter cultures containing lactobacillus, micrococcus, yeast in the summer sausages technology [1, 2]. The biggest effect of the starter cultures use is observed in combination in one preparation the microorganisms of different strains, for example, Lactobacillus sake, Staphylococcus carnosus and Staphylococcus xylosus. Usually dry cultures with a carrier, for example, dextrose are used [3,4].
In the process of ripening the bacterial starter cultures produce different exo- and endo-enzymes. Due to the proteolysis activity many starter cultures take part in improving the structure and texture of meat products forming such enzymes as collagenase and elastase that improve the nutritive value and tenderness of meat materials with considerable connective tissue proteins content. The biosynthesis of lactic and other organic acids by bacteria promote the meat tenderness and juiciness increase because they help collagen swelling and in this way tissue loosening and low-molecular bonds hydrolyzing. The hydrogen ion exponent (рН) value of the meat materials plays an important role here. Due to the low рН values the activity of the intra-cell enzymes increases and also of cathepsins the optimal рН value of which is 3,8-4,5 that correlates to the isoelectric point of the meat proteins [5,6].
Adding the starter cultures affects the fermentation speed of summer sausage. While using the dry bacterial preparation which is a concentrate of lactic acid bacteria and micrococcus it was established that under their influence the inhibition of both natural micro-flora of the meat materials so as the development of Streptococcus aureus, Ps. aeruginosa took place [7].
With use of dry starter cultures in the summer sausage technology there is no need to require high demands from the raw materials by its biochemical qualities because there appears a possibility to regulate the рН value of the meat. One can use different raw materials - slaughter-warm, ripened, seasoned or frozen. Using the meat with different biochemical parameters under definite conditions you can get the product of similar characteristics [8,9].
The meat materials micro-flora does not always guarantee the fermentation process in the right direction that can lead to products defect. Instead of unpredictable micro-flora of wild microorganisms in summer sausage the
