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14REFERENCES
1. Панов Д. К. Накопление биогенных аминов при производстве сырокопченых и сыровяленых колбас [Текст] / Д. К. Панов, С. В. Патиева // Молодой ученый. — 2015. — №15. — С. 147-150.
2. Аксенова К. Н. Влияние углеводов на технологический процесс производства и качественные показатели сырокопченых колбас [Текст] / К. Н. Аксенова, Т. П. Мануйлова, А. М. Патиева // Молодой ученый. — 2014. — №7. — С. 98-100.
3. Аксенова К. Н. Создание и исследование свойств консорциума микроорганизмов для обработки мясного сырья [Текст] / К. Н. Аксенова, Т. П. Мануйлова, А. М. Патиева // Молодой ученый. — 2014. — №7. — С. 100-103.
4. Тимошенко Н. В. Изменение барьерных показателей в процессе созревания сыровяленых колбас [Текст] / Н. В. Тимошенко, А. М. Патиева, Д. С. Шхалахов // Молодой ученый. — 2015. — №5.1. — С. 53-56.
5. Nesterenko, А. А Activation of starter cultures induced by electromagnetic treatment [Text] / A. A. Nesterenko, A. I. Reshetnyak // European Online Journal of Natural and Social Sciences. - 2012. - Vol.1, № 3. - Р. 45-48.
6. Акопян К. В. Биомодификация модельного фарша стартовыми культурами [Текст] / К. В. Акопян, Н. В. Кенийз // Молодой ученый. — 2015. — №10. — С. 120-123.
7. Нагарокова Д. К. Способ совершенствования технологии производства сырокопченых колбас [Текст] / Д. К. Нагарокова, Н. В. Кенийз // Молодой ученый. — 2015. — №10. — С. 267-270.
8. Timoshenko N.V. Significance of electromagnetic treatment in production technology of cold smoked sausage / N.V. Timoshenko, А.А. Nesterenko, A.I. Reshetnyak // European Online Journal of Natural and Social Sciences 2013. - vo2, No.2, С 248-252.
9. Nesterenko A. A. The impact of starter cultures on functional and technological properties of model minced meat / A. A. Nesterenko // Austrian Journal of Technical and Natural Sciences. -2014. - № 4 (7-8). - pp. 77-80.
10. Нестеренко А.А. Разработка технологии производства сырокопченых колбас с применением электромагнитной обработки мясного сырья и стартовых культур: дис. ... канд. техн. наук: 05.18.04 / Нестеренко Антон Алексеевич. - Воронеж, 2013. - 185 с.
Article was received 2015-09-25 © Nesterenko A. A., © Keniyz N. V.
TECHNOLOGY OF PRODUCTION OF RAW SAUSAGES ON A FAST TRACK TECHNOLOGY
Kand. tehn. sciences, associate professor Nesterenko A. A, kand. tehn. sciences, associate professor Keniyz N. V.
Kuban State Agrarian University, Krasnodar Russia
Abstract. Today there are a number of technological approaches for accelerating the maturation and drying of cold smoked sausage. We propose a new way of intensifying technological process based on electromagnetic treatment of starter cultures and meat products. This paper presents the results of commercial production of cold smoked sausage and reasons for the potential use of electromagnetic treatment for accelerating technological process.
Consumers have always been, and are still very much appreciating cold smoked sausage without the second thought of how complicated microbiological and biochemical processes are, ensuring food safety and organoleptic characteristics of a product.
The progress of the scientific research in the field of biotechnology has led to the development of new technologies, which allow to intensify the production of meat products, improving their organoleptic qualities and significantly increasing the assurance of production of high-quality products, providing more rational processing of meat by-products, etc. Starter cultures containing lactic bacteria, micrococcus and yeast came to be used in production of various kinds of sausage and salted products including poor quality meat in many countries recently. Based on the methods of biotechnological modification, resource-saving technologies of production of cold smoked sausage were developed [1-3].
In connection with the above matter the improvement of cold sausage production technology is necessary. One way is the implementation of new manufacturing processes, which allow to avoid chemical acidulating and use starter products with maximum efficiency.
The goal of the research is to improve technological process of production of cold smoked sausage with the use of raw materials and starter cultures induced by electromagnetic treatment.
For running the experiment three parallel kinds of cold smoked sausage (the first including GDL; the second - starter cultures "Almi 2"; the third - starter cultures "Almi 2" induced by electromagnetic treatment) were produced at the sausage department of CJSC "Meat-packing plant "Tihoretsky" in accordance with TI 006-00422020-2002 of semi-dry cold smoked sausage production to TS 9213-006-00422020-2002 "Semi-dry cold smoked sausage".
Preliminary preparation of meat products for batches 1 and 2 conformed to TI 006-004220202002. Preparation of meat products for batch 3 was carried out as follows: premium quality trimmed beef and low-fat trimmed pork in pieces weighing up to 300 g were stacked in carts with layer thickness of 30 cm. The products in carts were induced by electromagnetic treatment for 30 minutes with frequency of 100 Hz. Further preparation of meat products conformed to TI 006-00422020-2002.
Forcemeat is prepared in meat cutters. Treated meat and fat are charged into a cutter in accordance with the recipe in the following order: beef, low-fat pork, food additive containing GDL for batch 1, bacterial preparation for batch 2 and bacterial preparation activated by electromagnetic treatment for batch 3, spices, salt, sodium nitrite (in a solution) and fat.
The total cutting time is up to 3.5 minutes. Completion of the cutting process is determined by the pattern of texture of forcemeat, in which relatively equal sized fat pieces with the dimensions recommended for this particular sausage should be evenly spread. The temperature of forcemeat was minus 3 °C by the end of cutting.
During histological examination of treated striated muscle tissue all samples showed structural changes in muscle fibers characterized by lysis of myofibrils. In addition, muscle fibers themselves were fragmented, as shown in figure 1. Connective tissue between muscle fibers and muscle bundles was also in a state of decay being a homogenous protein structure with no distinct color. While measuring pH level in accordance with GOST 26188-84, the readings decreased from 5.6 to 5.4 for pork and from 6.2 to 6.0 for beef [4-6].
Fig. 1 - Histological section of treated striated muscle tissue
While performing microbiological studies of treated meat products in accordance with GOST 10.444.15-94, bacterial content readings also decreased (table 1).
Table 1. Number of colony-forming units depending on the parameters of electromagnetic treatment
№ Treatment time, min Frequency (f), Hz TVCCFU per g (-3) Coliforms in 0.001 g
K - - 5,9x104 Not found
1 30 10 1,6 x105 Not found
2 30 100 1,1 x102 Not found
3 30 200 4,0 x104 Not found
During production three basic readings of pH, moisture content and total viable bacterial count (TVC) were measured. First readings for all samples were taken after cutting; the results are presented in table 2.
Table 2. PH readings, moisture content and total viable bacterial count (TVC) measured in forcemeat
Sample pH Moisture content TVC
control 5,7 53,7 2,8x106
№1 5,6 53,75 2,8x106
№2 5,6 53,7 3,7x106
№3 5,5 51,05 2,1x106
Examination of obtained results reveals the changes in pH value of initial forcemeat. These changes occur due to the alterations in activity of microflora activated by electromagnetic treatment.
Magnetic field influences some physical and chemical properties of water in cells: surface tension, viscosity, conductivity, inductivity, light absorption. Water properties changes lead to the changes in integrated water system with protein molecules, nucleic acids, polysaccharides, lipids. It's determined that magnetic field, changing the energy of the weak interactions, influences supramolecular structural organization of living things. It results in quantitative changes in chemical reactions certain of which proceed with enzymes. There are several types of magnetic fields, thus some of them activate biological objects. Their basis is rotating electromagnetic field [7-9].
Decrease in moisture content occurs due to the above mentioned destruction of muscle fibers. Owing to initial electromagnetic treatment at the stage of preliminary preparation of materials, we managed to reduce total bacterial content of meat products and also, owing to application of activated starter cultures, we obtained forcemeat containing the highest number of desirable microflora against the undesirable. Such results can't be achieved by usual application of starter cultures. This can be seen when comparing TVC readings of control and sample 2. In this regard, microflora of sample 2 will be less controllable that under the conditions of wrong realization of maturation increases the risk of microbiological defect [10,11]. The next measurements were taken after sagging, before smoking, after smoking before drying and on days 3, 5, 11, 15 of drying; the results are presented in table 3.
Table 3 - The results of microbiological and physicochemical analysis
Sample pH Moisture content TVC
Before smoking (after sagging)
№1 5,4 53,25 2,7x106
№2 5,5 53,50 4,3x106
№3 5,3 51,00 2,4x106
After smoking (before drying)
№1 4,9 50,28 5,0x105
№2 5,3 52,91 1,6x106
№3 5,1 48,99 9,0x105
Drying day 3
№1 4,8 47,38 2,9x105
№2 5,1 50,10 8,7x105
№3 5,1 45,41 1,0x105
Drying day 5
№1 4,7 44,83 5,7x104
№2 4,9 44,98 6,9x105
№3 5,0 42,30 2,0x104
Drying day 11
№1 4,8 42,59 6,3x103
№2 4,8 43,10 9,7x104
№3 4,9 39,13 4,0x102
Drying day 15
№1 4,8 40,23 1,5x103
№2 4,7 41,83 2,7x104
№3 4,9 37,81 3,0x102
As you can see in table 3, moisture content of sample 3 reached target value in no more than 40% of cases on drying day 11 or production day 15. The samples 1 and 2 did not reach this value on drying day 15.
The drying process consists of the following stages:
- evaporation on the surface and inside a product;
- transfer of water vapors to the outside environment through a boundary layer (external moisture transfer);
- center-to-surface moisture transfer (internal moisture transfer) [12].
Drying process depends on the velocity of water phase transformation, internal moisture transfer and external moisture transfer through a boundary layer rates. The latter maintains resistance to heat and mass-exchanging processes being characterized by high moisture content and low temperature. The thickness of the boundary layer (which is formed immediately at the surface of a product) depends on air velocity inside a chamber [5]. Internal moisture transfer and therefore drying rate depend on characteristics of a product: moisture content and water-to-material bond strength, tissue composition, type of casing, link diameter, etc. Drying rate of the sample 3 was significantly influenced by meat products being induced by electromagnetic treatment, which resulted in partial destruction of muscle fibers, pH decrease and moisture loss.
The advantages of production technology of cold smoked sausage with the use of bacterial starter cultures induced by electromagnetic treatment are optimal for accelerating technological process. When using the given technology, requirements to biochemical properties and microbiological readings of a product are lowered. A possibility emerges to adjust the initial pH of meat. It is possible to use fresh, ripe, mature or frozen meat. The upside of using activated bacterial cultures is their activity, which allows obtaining the same meat products with different initial biochemical parameters under certain conditions of production.
H level in the range close to isoelectric point of meat proteins (5.1-5.5) creates better conditions for lowering water-binding capacity and, consequently, is optimal for producing nitric oxide pigment responsible for fresh sausage color.
REFERENCES
1. Timoshenko N.V. Significance of electromagnetic treatment in production technology of cold smoked sausage / N.V. Timoshenko, АА. Nesterenko, A.I. Reshetnyak // European Online Journal of Natural and Social Sciences 2013. - vo2, No.2, С 248-252.
2. Нестеренко, А. А. Инновационные технологии в производстве колбасной продукции / А. А. Нестеренко, А. М. Патиева, Н. М. Ильина. - Саарбрюккен: Palmarium Academic Pudlishing, 2014. - 165 с.
3. Нестеренко А. А. Функционально-технологические показатели сырья после внесения стартовых культур [Текст] / А. А. Нестеренко, К. В. Акопян // Молодой ученый. - 2014. - № 8. - С. 223-226.
4. Нагарокова Д. К. Studying of action of starting cultures on meat raw materials [Текст] / Д. К. Нагарокова, А. А. Нестеренко // Молодой ученый. - 2015. - № 2. - С. 178-182.
5. Интенсификация процесса изготовления сырокопченых колбас (инновационные технологии) : монография / Н. В. Тимошенко, А. М. Патиева, А. А. Нестеренко, Н. В. Кенийз. -Краснодар : КубГАУ, 2015. - 163 с.
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7. Нестеренко А. А. Физико-химические показатели сырья после внесения стартовых культур [Текст] / А. А. Нестеренко, К. В. Акопян // Молодой ученый. - 2014. - № 8. - С. 219-221.
8. 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.
9. Нестеренко А. А. Функционально-технологические свойства модельного фарша при действии стартовых культур / А. А. Нестеренко, Н. В. Кенийз // Наука и мир. - 2015. - Т 2 - № 3 - С. 75-77.
10. Нагарокова Д. К. Stimulation of growth of starting cultures by an electromagnetic field [Текст] / Д. К. Нагарокова, А. А. Нестеренко // Молодой ученый. - 2015. - № 2. - С. 182-185.
11. Шхалахов Д. С. Изучение биомодификации мясного сырья стартовыми культурами / Д. С. Шхалахов, А. А. Нестеренко, Д. К. Нагарокова // Труды Кубанского государственного аграрного университета. - 2014. - № 51. - С. 145-148.
12. Nesterenko A. A. Perfectionnement de la technologie des saucissons fumes / A. A. Nesterenko, N. V. Kenijz // Austrian Journal of Humanities and Social Sciences. - 2014. - № 6 (1112). - pp. 62-66.
Article was received 2015-09-25 © Nesterenko A. A., © Keniyz N. V.
INVESTIGATION OF THE FUNCTIONAL ROLE OF PECTIN
IN BAKERY TECHNOLOGY
Kand. tehn. sciences, associate professor Keniyz N. V., kand. tehn. sciences, associate professor Nesterenko A. A.
Kuban State Agrarian University, Krasnodar Russia
Abstract. Freezing of bread semi-finished products is accompanied by a variety of adverse events, such as denaturation of proteins or yeast cell death. For the reduction of adverse events dough is combined with cryoprotectants. This article presents the research findings of pectin's influence on rheological properties of dough and physicochemical quality parameters of bread. The obtained data allow recommending pectin in production technology of bread from frozen semi-finished products.
Introduction
The share of frozen bakery products on the Russian market currently stands at a total of 2-3% (according to various experts) as against new-baked ones and continues to grow [1].
Freezing of bread semi-finished products is known to be accompanied by a variety of adverse events, such as denaturation and aggregation of proteins causing loss of their functional properties, as well as ice crystal formation and moisture loss leading to yeast cell death. Thus, freezing of bread semifinished products must be carried out with added cryoprotectants [2,3].
Carbohydrate cryoprotectants are most commonly used for adjustment and storage stability of optimal properties of dough and the end product. We have undertaken a study of possible application
