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Kope cheese has been characterized based on gross chemical composition, free fatty acids (FFAs), organic acids (OAs), volatile compounds (VCs), and sensory attributes (SAs) during 187 days of the ripening period. C16:0, C18:1cisΔ9, and C14:0 were the most abundant FFAs. Lactic and acetic acids were the most prevalent OAs affecting sensory properties. principal component analysis (PCA) indicated that butanoic acid, butyl hexanoate, and 2,3-butanediol were as key VCs. Protein contents, pH (based on FFA and OA), salt in the moisture (S/M), and water activity (aw ) (based on VC and SA) were highly correlated with PC2, resulted in two distinct groups. Based on lipolysis and glycolysis studies, early-ripened cheese samples showed lipolysis and lactate metabolism more intensely compared to medium and old-ripened ones. Based on the data of VC and SA, the samples may be classified into three groups: (1) early-ripened cheeses with a salty taste, waxy to cheesy odor, and rubbery texture, (2) medium-ripened cheese with a sweet taste and cheesy odor, and (3) old-ripened cheese with a bitter taste, cheesy to pungent odor, a firm and fragile texture. Textural attributes were highly correlated with proteolysis indices and pH. The results of sensory desirability indicated a significant correlation with pungency, bitterness, and OAs. The cheese samples ripened on the day 127 were selected as the most desirable product. Ripening time had a significant effect on the chemical composition, especially on S/M, pH, and aw parameters, which determine the pattern as well as the intensity of biochemical pathways and the final sensory attributes. PRACTICAL APPLICATION: The current study intends to characterize and develop a standardized procedure for producing a traditional cheese called "Kope cheese" by determining the appropriate duration time for the ripening process, determining the main chemical/biochemical compounds that are highly correlated with its unique flavor and texture and distinguishing the key processing factors (such as curd salting, pH values during brining) that have to be altered or controlled carefully during the manufacturing process. The data would help cheese manufacturers determine the optimum time of ripening in order to achieve the best flavor and texture attributes in the final product.

Background and Aim: Transfer of antibiotics from raw milk to derived products is directly related to the processes involved in the manufacturing of dairy products, including East Mediterranean cheeses, since these have particular flow diagrams of production. The aim of this study was to assess the effects of skimming, pasteurization, curding, pressing, salting, cheese boiling, and whey acidification/heating on two widely used antibiotics in Lebanon, oxytetracycline (OTC) and tylosin (TYL), in the manufacture of commonly consumed cheeses in the East Mediterranean. Materials and Methods: Four hundred and fifty kilograms of full-fat bovine milk were spiked with OTC and TYL, then skimmed and pasteurized using holder and high-temperature short-time (HTST) methods. Milk was then processed to make cheeses (23 kg Baladi, 20 kg Akkawi, 20 kg Halloum, and 18 kg Double Cream). Liquid chromatography–mass-spectrometry was used to measure antibiotics. Analysis was performed using Statistical Package for the Social Sciences v25. Results: Skimming significantly (p=0.015) decreased TYL concentration by 68.6%. OTC degradation during holder (41- 54%) proved to be significant (p=0.015). HTST had a significant (p=0.012) effect on TYL with 32% degradation. Curding step in making Baladi had a significant (p=0.028) effect on OTC only with the concentration increasing by 1.5-fold. Acidification and heating of whey to produce Double Cream decreased significantly (p=0.037) OTC concentration (14.7- 46.3%), while TYL concentration increased significantly (p=0.000) by 300%. Pressing and salting in making Akkawi did not have any significant effect, while cheese boiling in making Halloum significantly decreased both antibiotics. Conclusion: OTC is transferred to Baladi and Akkawi (curd based) mainly, while double cream (whey based) has a high level of TYL transfer. Hence, people who consume these cheeses excessively could be exposed to high amounts of both antibiotics and thus be prone to their detrimental effect on health.

Ice cream is a dairy product with high calorie because of fat and sugar content. Common sources of ice cream fat include butter, cream, and whipping cream. Cured egg yolk can be used as an alternative to salting eggs in a shorter time to extend the shelf life of eggs. Yolk has a high enough fat content, so it can be used to substitute fat sources in ice cream making.The purpose of this study was to determine the characteristics of ice cream with cured egg yolk powder as a substitute for whipping cream. This study used cured egg powder as a substitute for whipping cream in ice cream. This research consisted of 2 types of cured egg yolk powder (chicken and duck) and 3 levels of cured egg yolk powder substitution (0%, 2%, and 4%) in whipping cream. The analysis of this research was to physical, chemical, and sensory analysis of ice cream. The results showed that the substitution of whipping cream with cured egg yolk powder had a significantly different effect (P

The main purpose of this research was to determine the dynamic of total nitrogen matter and protein changes during ripening period of three kinds of indigenous Bieno cheese (A, B and C) in the region of Mariovo. The three kinds of Bieno cheese were produced with different traditional technologies. The cheese samples were analyzed for total nitrogen matter and protein during ripening process in five time intervals (in curd, after ripening, after salting, at 20-th day, at 45th day). The concentration of total nitrogen matter in examined Bieno cheese samples was between 3.98±0.06% to 4.16±0.15% and the concentration of protein in examined Bieno cheese samples was between 25.48± 0.49% to 26.53±0.93%. No significant differences in total nitrogen matter and protein concentration for p

The effects of xanthan gum (0 % and 0.3 %) on the quality of low sodium (2.0 %, 2.4 %, 2.8 %, 3.2 %, 3.6 % and 4.0 %) salted beef and property of myofibril proteins (MP) extracted from salted beef were researched. Changes in the salting absorptivity, cooking loss, shear force, color and sensory analysis showed that xanthan gum had a positive effect on the quality of salted beef with low salinity (2.0 %, 2.4 % and 2.8 %). MP of salted beef treated with xanthan gum had higher solubility, lower hydrogen bond than that without it (P < 0.05). The decrease of surface hydrophobicity and intrinsic fluorescence intensity indicated that the chromophore of protein was brought into a hydrophobic environment in the presence of xanthan gum. The electrophoresis showed that xanthan gum could improve the concentration of myosin heavy chain, paramyosin and actin after tumble-salting. The data suggested that salted beef and its MP treated with xanthan gum and 2.8 % salt (XS3) had the best properties. Together, xanthan gum could be considered as a sodium salt substitute for the development of low sodium meat products.

Fesikh is a traditional salted fermented whole fish product of high nutrition, unique flavor that is popular in Egypt. The aim of this study was to reduce and control the salting fermentation process during preparing the salted fermented Tobar fish (Mugil capita). Estimation safety and quality of this product showed that, an aerobic bacterial load was

This study was conducted to assess, for the first time, the survival of the pathogenic bacteria Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus during the ripening of protected designation of origin (PDO) Pecorino Romano cheese. A total of twenty-four cheese-making trials (twelve from raw milk and twelve from thermized milk) were performed under the protocol specified by PDO requirements. Sheep cheese milk was first inoculated before processing with approximately 106 colony-forming unit (CFU) mL−1 of each considered pathogen and the experiment was repeated six times for each selected pathogen. Cheese composition and pathogens count were then evaluated in inoculated raw milk, thermized milk, and cheese after 1, 90, and 150 days of ripening. pH, moisture, water activity, and salt content of cheese were within the range of the commercial PDO Pecorino Romano cheese. All the cheeses made from raw and thermized milk were microbiologically safe after 90 days and 1 day from their production, respectively. In conclusion, when Pecorino Romano cheese is produced under PDO specifications, from raw or thermized milk, a combination of factors including the speed and extent of curd acidification in the first phase of the production, together with an intense salting and a long ripening time, preclude the possibility of growth and survival of L. monocytogenes, Salmonella spp., and E. coli O157:H7. Only S. aureus can be still detectable at such low levels that it does not pose a risk to consumers.

The article discusses the issues of soil salinization and their influence on the growth, development and productivity of tomato. As a result of the study, soil salinization has an effect on seed germination. When salinization occurs, there is a low percentage of germination, emergence and passage of the phase of plant development are delayed, the fruits ripen on 10-14 days later compared to control plants. There is a decrease in the number of fruits and plant productivity. It is recommended to use the most salt tolerant and productive in production zoned varieties: Volgogradsky 5/95, Dark Red 2027, Andijan, October and from hybrid varieties Inkos (Inkos) F1, AK-TOR F1, Shedi-Lady (Shady Lady) F1. KEYWORDS: Varieties, hybrids, plants, phenology, growth, development, seed germination, emergence of seedlings, budding, flowering, fruit ripening, fruit, fruit formation, productivity, yield, salinity of the soil, vegetation, vegetative organs.

Kızılkaya, Pınar; Department of Food Technology, Ardahan Vocational School of Technical Sciences, Ardahan University; Makale. Börekçi, Bilge Sayın; Department of Food Engineering, Faculty of Engineering, Ardahan University; Makale., Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass. In this study, the leg and breast parts of salted-dried goose carcasses were analyzed in terms of microbiological properties and volatile compounds. Lactic acid bacteria and Micrococcus-Staphylococcus bacteria constituted a significant part of microbiota in both leg and breast samples. The Enterobacteriaceae count was below the detectable level (,2 log cfu g-1) in 60% of the leg samples and in 47% of the breast samples. The yeast–mold count was less than 5 log cfu g-1 in 80% of both leg and breast samples. Many volatile compounds belonging to different chemical groups, including alde hydes, aliphatic and aromatic hydrocarbons, esters, alcohols, terpenes, ketones, sulfur compounds, and furans, were identified from samples. The breast samples showed a higher mean amount of hexanal than the leg samples. No significant difference was found between the breast and leg samples in terms of ketones and sulfur compounds. It was also determined that a considerable part of volatile compounds is formed by lipid oxidation.

In this review, recent findings related to various factors influencing quality properties of fish meat and its products during frozen storage are introduced. Many studies have indicated that protein denaturation is the factor determining the quality of frozen fish meat. Ice crystal size does not necessarily determine the quality of frozen fish meat because the tissue of meat reabsorbs water during the thawing process, unless it has been previously damaged by protein denaturation. However, the effects of ice crystals on the quality of thawed fish meat differ based on the fish species, post-mortem stages, protein denaturation, and processing conditions of the fish meat. In the case of frozen-thawed lightly salted fish meat, salting conditions greatly affect the water holding capacity of muscle and the ice crystal size. Also, in the case of frozen kamaboko, which is denatured protein gel, as the thawed water is not absorbed enough by the protein gel, ice crystal size could be a determining factor of quality. The appropriate freezing and storage conditions required for maintaining quality must be based upon the characteristics of each seafood product.

Seafood is part of a healthful diet, but seafood consumption is not risk-free because of sea contaminations by anthropogenic activities and environmental factors. Their microbiological quality is of major concern to the food processors, consumers and public health authorities hence the need for proper assessment of the microbial quality. This study therefore characterizes pathogenic microorganisms isolated from fresh sea snail and shrimp in Ugbo nla, Igbokoda, Ondo State, Nigeria. Isolation and molecular identification of microorganisms from snail and shrimp using 16sRNA and 18sRNA gene sequence for bacteria and fungi respectively, effects of salt concentration and temperature on isolated microorganisms were carried out using standard microbiological methods. Molecular identification revealed the presence different pathogens namely; Proteus mirabilis LZPM-03, Pantoea agglomerans BJCP2, Pseudomonas aeruginosa R8-589, Klebsiella pneumoniae 2N3, Serratia marcescens, Alcaligenes faecalis ACBC1, Yersinia. pseudotubercules YPIII, Escherichia coli 2A, Lysinibacillus sphaericus C3-41, Listeria monocytogen J1776, Staphylococcus aureus and Proteus mirabilis LCX20, Fusarium proliferatum FproStRINI, Aspergillus flavus NRRL3357, Aspergillus oryzae RIB40 and Aspergillus peniciliodes. Also, 4% salt concentration at 45°C effectively inhibited the pathogens isolated from seafood after 18 h. The presence of pathogenic microorganisms in the sea foods could make them a potential health-risk when consumed without proper cooking. Salting, a traditional technique could be used to eliminate these pathogens before consumption. Key words: Seafood, molecular identification and salt concentration.

Soil salinization is one of the most important problems for agriculture. In most cases, the effect of salinization is manifested in conjunction with water deficiency, reinforcing each other. One of the most dangerous types of salinization is sodium chloride, in which both sodium and chlorine ions have a damaging effect on plants. The physiological processes taking place under stressful conditions with the participation of enzymes and antioxidants are closely related to each other. The content of some enzymes is significantly affected by selenium. The least toxic and bioavailable is selenium in the form of nanoparticles stabilized by natural biologically active substances. The aim of the work was to study the effect of the tread action of the original water-soluble composition of nanosalen stabilized with sodium alginate on the content of K+, Na+ and Cl— ions in wheat seedlings under the combined effects of salinization and drought. The objects of study were winter wheat seeds (Triticum aestivum L.) and a water-soluble composition of selenium nanoparticles. Wheat seeds were soaked for 4 hours in a solution of selenium nanocomposition at a concentration of 10.0; 20.0 and 30.0 mg/l. The control was seeds soaked in distilled water. Plants were grown for 10 days under controlled conditions in a climatic chamber in vessels with a capacity of 1.0 L., a 16-hour photoperiod, a temperature of 25/20 °C (day / night) and a relative humidity of 60±5 %. Well washed river sand was used as a substrate. On day 10, the mass of raw and dry matter and the content of K+, Na+ and Cl— ions in the leaves and roots, as well as on the water content of the leaf tissues and the relative water content (RWC) were determined. For the first time, a study was made of the protective effect of selenium nanocomposite on the content of K+, Na+ and Cl— in leaves and roots, as well as their relationship with the water status of leaves in wheat seedlings under the combined effect of chloride salinity and drought. The action of nanoselen increases the absorption of K+ ions by both roots and leaves. In this case, the absorption of Na+ ions are significantly reduced. The protective effect of nanoselen is also manifested in maintaining a high-water status.

Grass carp is the most important freshwater fish in China, and salting is the main processing method. This study investigated the effect of brine injection on flavor of grass carp muscle compared with brining at low temperature (4°C) and room temperature (20°C) respectively. Salt content, free amino acids, nucleotides, equivalent umami concentration (EUC) and texture were evaluated as flavor indicators during salting. The results showed that brine injection groups reached equilibrium in 3 h and 5 h at 20°C and 4°C, respectively. Brining groups reached equilibrium in 5 h and 7 h at 20°C and 4°C, respectively. The equilibrium salt content was about 1.76%, and there was no significant deterioration in terms of the other indicators mentioned above by two different methods. The results of this research indicate the feasibility and the great economic potential of brine injection, and also provide the theoretical basis to promote this method in processing of aquatic products.

Currently, special attention is paid to the study of the effectiveness of the immobilization method—microencapsulation. The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its tenderizing effect on pork. The objects of research were enzymes: pepsin and papain, which were microencapsulated in a protective coating of maltodextrin. It was found that the biocatalytic activity of the complex enzyme preparation is higher than that of pure enzymes. Microencapsulation allows maintaining the high proteolytic activity of enzymes for a long storage period. It has been shown that the thickness of the protective layer during microencapsulation of pepsin and papain in the pseudo-boiling layer of maltodextrin should be in the range of 4–6 microns. During the research, the physicochemical properties of pork were studied depending on the duration of fermentation. It was found that the maximum activity of immobilized enzymes is shifted to the alkaline side. Pork salting with the use of a microencapsulated enzyme preparation in the brine increases the water-binding capacity of proteins to a greater extent in comparison with brine with pure enzymes. The presented data show the high efficiency of sequential microencapsulation of the enzyme pepsin and then papain into a protective layer of maltodextrin in order to preserve their activity during storage.

The purpose of this study is a theoretical rationale and practical implementation of the technology of the production of national meat products with increased food and biological value based on a differentiated use of camel meat cuts. To achieve this aim the following tasks were specified: to investigate the effects of herbal additives to the brine and vegetable-protein compositions on the structural, mechanical and consumer properties of camel meat and finished products, to investigate the effects of a multicomponent brine on the biochemical, diffusion and osmotic processes during camel meat salting; to justify an optimal composition of a multicomponent brine for camel meat salting and the amount of brine to be injected into the meat. During the study, scientific concepts, principles and integrated approaches to the development of food products with specified properties were used based on standard and special methods for data collection and analysis, as well as systematization of the results. To carry out a comprehensive assessment of the quality of raw materials and finished products, conventional, standard and special methods for organoleptic and physicochemical parameters, nutritional value and safety, were used. The results of the study showed that the use of herbal additives to the composition of the injected brine was aimed at an increase of the cohesion-adhesion processes in the meat system.

Proteolysis in Cheddar cheese, caused by various proteolytic enzymes present in cheese system, results production of the smaller peptides. The current research was conducted to study the effect of heating temperature (72˚C, 75˚C, 78˚C/15 second) and level of salting (1%, 1.5%, 2%) on proteolysis in Cheddar cheese during ripening. The extent of proteolysis was measured quantitatively by soluble protein content and qualitatively by the urea-PAGE throughout the four months of ripening. Soluble protein content also reflects the extent of ripening of Cheddar cheese. During ripening an increase was found in the soluble protein content. The urea-PAGE had shown the degradation of β-casein and α S1 -casein to smaller fraction of γ-caseins and proteose-peptones. The highest soluble protein content (21.74 %w/w) was found in sample 75˚C/15 second heat treatment and 2% salt content at the 4 th month of ripening. The effect of heat treatment and level of salting was not reflected in urea-PAGE, but it had shown the clear picture of degradation of native caseins to peptides during ripening.

Salting is an essential step in the production of Cheddar and other cheese varieties and is a well-studied process but the effect of salt addition on the microstructure of the milk ingredients and resulting cheese is not well known. This study provides insights into how the primary components in milk and the cheese matrix respond to salting. High concentrations of salt (15–25% (w/w) NaCl) disrupted fat globules due to the increased osmotic pressure. This led to fat coalescence, resulting in large fat globules >10 μm in diameter, together with submicron sized fat globules ~ 120–500 nm in diameter. Salt addition also prevented the visualization of the milk fat globule membrane when added at high concentrations (25% (w/w) NaCl) and induced asymmetry in liquid ordered domains at lower concentrations (10% (w/w) NaCl). The microstructure of the surface of the milled curd was compacted by salt, appearing coarse with 5% (w/w) NaCl or more hydrated with a denser protein structure with 2.5% (w/w) NaCl. After pressing, the curd junctions were fine and thin within the unsalted sample but coarse and thick where 5% (w/w) NaCl was added. Such coarse junctions appear to reduce binding between curd particles leading to a less cohesive cheese. Our results show that NaCl can significantly impact on the structure of fat and protein matrix of the curd surface if salt is not evenly distributed during dry salting. High concentrations of salt can also change the microstructure and texture of the cheese, resulting in a more heterogeneous product.

The objective of this study was to evaluate the effects of the partial replacement of NaCl by blends of KCl and CaCl2 on the physicochemical, microbiological, and sensory properties of jerked beef. For that, in the dry and wet salting stages, 50% NaCl of the control treatment (FC1) was replaced by 50% KCl (F1), 50% CaCl2 (F2), and a blend containing 25% KCl and 25% CaCl2 (F3) at equivalent concentrations based on the ionic strength. All reformulated treatments presented a significant sodium reduction when compared to the control (27.57% F1, 41.59% F2, and 36.74% F3). The CaCl2 blends resulted in final products with bitter taste and rancid aroma accompanied by a higher TBARS and shear force and lower a* values (P .05). The present results demonstrate that adding 50% KCl may be a good strategy to reduce sodium in jerked beef.

One of the important indicators of the quality of berry production is the fruit biochemical and chemical composition. The nutritional value of strawberry is determined as the content of sugars, acids, vitamins and elemental composition. Objective of study : to establish the fertilizer impact on the biochemical and chemical composition of strawberry fruit, to determine variety characteristics, to identify the relationship between the content in fruits and leaves of macronutrients and biochemical parameters of fruits. Materials and methods : the object of research were strawberry plants of Honeoye and Troitskaya varieties, doses of mineral fertilizers and methods of their application. In the work we used refractometric, complexometric and titrimetric methods of analysis of plant samples, determination of the main macronutrients in one sample effected by the method of wet salting of plant material, methods of statistical data analysis. Results: the article presents the results of chemical analyses of fruits and leaves and statistically significant correlation coefficients with the quality of strawberry fruit, on average for three years of research. Conclusions: the change in the chemical composition of plants is more influenced by the characteristics of the variety, in less - by the doses and methods of applying mineral fertilizers, including fertigation. According to three-year observations, a rather high positive correlation was observed between the content of sugars and solids in fruits and between the content of magnesium in leaves and calcium in fruits (r =0.74 and 0.82). A negative correlation was observed between the content of dry matter in fruits and magnesium content in leaves (r= -0.68), calcium content in fruits and sugar content (r= -0.69).

The article for the first time studies the kinetics of the activated brines diffusion inside meat based on the research of microstructure and nuclear magnetic resonance relaxation. The effect of ultrasound on the increase of hydration properties of pork proteins was found positive. The results of the experiments prove that spray penetration into not only interfibrillar spaces like during jetting but also inside muscle fibers leads to essential changes in meat structure, redistribution of brine components and acceleration of biochemical processes.

The effects of different fermentation strains on the flavor characteristics of fermented soybean curd (FSC) were investigated in this study. Fresh tofu was fermented by Actinomucor elegans, Rhizopus arrhizus, Mucor racemosus, and Rhizopus chinensis, either alone or in various combinations. The FSC manufacturing process included prefermentation by different strains at 28 °C for 60 hr, followed by salting at 16 °C for 7 days and finally proceeding postfermentation at 25 °C for 35 days. Subsequently, five tested samples were obtained, namely, sample A (fermented by A. elegans alone), R (fermented by R. arrhizus alone), AR (fermented by A. elegans and R. arrhizus at 5:1), AM (fermented by A. elegans and M. racemosus at 1:1), and RR (fermented by R. arrhizus and R. chinensis at 7:3). The flavors of the five samples were determined by E-nose, sensory evaluation, and GC-MS. E-nose system observed significant discriminations by principal component analysis and linear discriminant analysis analysis. Sensory evaluation ranked the overall sensory scores: AR>AM>A>RR>R. As shown in GC-MS results, sample AR also had, on average, the highest level of many volatiles. Out of 10 critical volatiles, the detected frequency of samples AR, AM, RR, A, and R was 10, 9, 9, 8, and 7, respectively. PLS2 regression model was used to explore the influence on flavor quality of different strains. All three analytic methods revealed similar results, with sample AR providing the best flavor quality, while the opposite was the case with sample R. Therefore, it could be concluded that A. elegans and R. arrhizus at 5:1 (v/v) was the optimal combination, and may likely promote the production of critical volatile compounds. Practical Application The flavors of fermented soybean curds are influenced by various factors such as physicochemical and microorganism during the fermentation surroundings. The results of this work not only provide valuable information for FSC flavor studies, but can also guide the FSC industry to improve flavor quality by applying the most appropriate production strains.

Adjunct cultures including lactobacilli play important role in cheese proteolysis and bioactivity including Angiotensin Converting Enzyme (ACE)-inhibition and antioxidant activity. Four species of lactobacilli was used in the manufacture of model cheese and these were salted at different levels and the resultant cheeses were ripened at different time and temperature to understand the effect of salting and ripening conditions. The effects of the use of various of lactobacilli (Lactobacillus casei, Lb. helveticus, Lb. delbrueckii ssp. bulgaricus and Lb. plantarum), salt concentrations (1, 2, 3, 4 and 5%), ripening times (1, 30, 60, 90 and 120 days) and temperatures (5, 10, 15 and 20 degrees C) were investigated. The experiments were designed to determine the optimal salt concentration, ripening times and temperatures for optimal proteolysis, the highest levels of ACE-inhibition and antioxidant activity. The highest level of proteolysis and ACE-inhibiting activity in the model cheese was observed when ripening temperatures were between 8 and 16 degrees C, salt concentration at 2.5-3.0% and with a ripening period of about 60 days. The use of each lactobacilli contributed to the proteolysis in different manner; for example, ACE-inhibiting activity and antioxidant activity in the model cheese.

This study's objective was to evaluate the physical-chemical, microbiological, and sensory aspects of pork meat with different levels of salting. Pork from the Duroc and Landrace breeds, with an average live weight of 281 ± 15.72 kg, were used. The physicochemical data were analyzed following a completely randomized design with four salt addition levels (30, 50, 70, and 90%). Sensory analysis was performed through a completely randomized design, observing the influence of salt levels in meat. The physical-chemical and sensory variables did not significantly affect (P>0.05) salt addition, except for cooking loss and water retention capacity. It was concluded that the salt introduction levels of 30 and 50% are the most appreciated by consumers. The addition of salt levels in the pork meat does not modify the physical-chemical characteristics and the meat's sensory analysis.

Aim. To assess the prevalence of eating habits among the Omsk Oblast population and their association with cardiovascular diseases (CVDs) according to the ESSERF2 study.Material and methods. In the ESSE-RF2 study with persons aged 25-64 years (random sample, n=1648), the dietary habits of 21 food groups were assessed using the questionnaire method. Results. Insufficient consumption of vegetables and fruits was revealed in 60,0% and 68,7% of the region’s population, which is 1,5-2,2 times higher than amongRussians. The daily intake of cereals is 2,3 times higher than that of pasta, especially in those with CVDs. In the region, poultry is preferred. Poultry at least once a week is consumed by 91,7% of Omsk residents, red meat — 74,8%, and fish — only 35,2% (vs 84,7%, 83,1% and 65,1% in Russians, respectively). The daily intake of liquid dairy products is low. Cheese and cottage cheese is consumed significantly lower than the national average, while legumes — 4 times lower. The presence of confectionery in the daily diet of 40,3% of Omsk residents looks more favorable than the average among Russians. In addition, 50% of the population eat pickles only 1-2 times a month (significantly less than in Russia). On the contrary, 60,9% of Omsk residents regularly (daily-weekly) consume meat and sausages (56,0% in Russia, p=0,000). Omsk residents with CVDs refrain from excessive consumption of sugar, other sweets, meat and sausages, pickles and marinades. They are almost 2 times more likely to exclude red meat from the diet or reduce its daily consumption than people without CVDs. Salting of cooked food, consumption of vegetables and fruits, fish, seafood and dairy products practically did not depend on CVDs.Conclusion. The food habits of Omsk residents differs from the national one in many products. People with CVDs have unfavorable eating habits: reduced consumption of fresh vegetables, fruits, fish, seafood, legumes and nuts. Patients do not change their diet in favor of cardioprotective products and decrease in adding more salt. Although, they more often refuse meat and sausages, pickles, marinades, sweets, and pasta, and increase the consumption of cereals.

Graphical abstract, Highlights • The use of immersed and flow-through type sonication of brine for stabilizing the color of pork meat was investigated. • An immersion-type ultrasonic activation of brine was found to be effective in stabilizing the color of pork meat. • The sonochemical activation of the brine acts on meat through donor–acceptor bonds of metmyoglobin (MetMb) • An excessive number of free electrons are capable of activating metmyoglobin (MetMb) which reduces the activity of meat., We studied the effect of ultrasonic activation of brine (3%) during salting on the degree of stability of colour parameters of pork with normal (NOR) and abnormal course of autolysis in the CIE Lab colour space. The mechanism of stabilisation of the colour of meat is attributed to donor–acceptor bonds of metmyoglobin (MetMb). The accumulation of excessive number of free electrons in the medium are capable of activating MetMb. This reduces the activity of meat, when the native participants of the metmyoglobin reductase system and their own antioxidant systems of meat are depleted. Based on the additive calculation of deviations (increase / decrease) by the coordinates L*, a*, b* in the CIE Lab system, and the total colour difference (ΔE) in control and experimental samples, recommendations were developed. To optimize the colour characteristics of all types of meat, both on the surface and in the thickness of the meat, the preliminary activation of a 3% brine in a low-frequency submersible ultrasonic unit is recommended. Moreover, preliminary cavitation activation of a 3% is more preferable to stabilise the colour of PSE – meat (pale, soft, exudative (watery),) brine in a flow-through installation.

The paper considers such tasks as the selection of a promising enzyme preparation and giving it characteristics; substantiation of rational doses of enzyme introduction into whole muscle products from ostrich meat; study of the influence of fermentation, salting and machining on the functional and technological properties of ostrich meat. On the basis of complex researches the expediency and practically proved expediency of use of the enzyme papain as a part of brines for injection molding at production of ham products from ostrich meat is scientifically proved and practically proved. The functional and technological properties of ham made from African ostrich meat made in Ukraine have been studied. The results of studies of the effect of enzymatic proteolysis of ostrich meat with papain on the technological parameters of raw materials are presented. The introduction of the optimal amount of brine in the meat, which allows to increase the yield and improve the totality of the finished product. Under the influence of papain, the meat acquires a tender soft texture and pleasant taste, due to the hydrolytic changes of proteins and the accumulation of their breakdown products, which are precursors of substances that subsequently give high flavoring properties to the finished product. The use of modern biotechnological methods that enhance technological processes and improve such quality indicators as tenderness, juiciness, taste and aroma, open up opportunities to expand the range and increase the production of ostrich meat products.

This study was conducted to evaluate the physicochemical properties of whey-fed pork loin subjected to salting, dry aging, and sous vide cooking. We compared raw and treated pork loin from pigs fed a basal diet (control) and those fed a diet supplemented with whey powder. Treated pork was salted, dry aged for 0–30 d, and then cooked using sous vide. The crude fat, total lipid, and cholesterol content and shear force of raw whey powder-fed pork loin were significantly lower than those of the control, while the crude protein content was higher. Cooking loss, hardness, and gumminess were found to decrease with the aging period in sous vide-treated pork. Dietary supplementation with whey had positive effects on pork color stability, texture, and sensory evaluation, and it significantly inhibited the growth of bacteria. The results suggest that supplementing the diet of pigs with whey powder can enhance meat quality, especially when combined with salting, dry aging, and sous vide cooking.

International audience; Pork is often consumed in a very wide variety of products, processed from integral cuts or minced meat using different conservation methods (curing, smoking, cooking, drying, fermenting). Quality of pork products results from a combination between the properties of the raw material and the processing conditions to elaborate the final products. The influence of primary production factors, slaughtering and carcass processing on the quality of fresh pork has been reviewed (part 1), considering quality as an integrative combination of various attributes: commercial, organoleptic, nutritional, technological, convenience, and societal image, the latter denotes cultural, ethical (including animal welfare) and environment dimensions related to the way pork is produced, processed, and its geographical origin. This review (part 2) focuses on the influence of primary production factors and processing techniques on the quality of two important and economically significant processed pork products issued from contrasting processing techniques: cooked ham and dry-cured ham. As with fresh pork, many factors influence the quality of processed products, and one factor can affect several attributes. Moreover, in the case of processed products, numerous factors in both animal production and processing steps interact to determine their quality attributes. The quality of cooked ham depends on the properties of the raw material (in particular pH, colour, water holding capacity, presence of destructured meat defect, etc.) which are determined by pig husbandry practices (especially the genotype), pre-, postslaughter and processing conditions including the composition of curing mixture (ingredients, additives), salting, mixing and heat treatment. Processing techniques of cooked ham aim at homogenising the product quality within a given quality category (e.g. 'standard' or 'superior') or brand. Therefore, the variability of raw material is problematic for the cooked ham processing industry, which generally seeks uniformity and homogeneity of fresh hams. Likewise, pig husbandry conditions exert even greater impact on dry-cured ham quality. Indeed, the properties of raw material (including weight of fresh ham, fat thickness, pH, intramuscular fat and antioxidants content, fatty acid profile, etc.) that result from combined effects of primary production factors (genotype, feeding, production system, etc.) interact with processing conditions (salting, drying, ripening conditions and duration, etc.) to elaborate the quality attributes of the final products. Synergies can be sought between the primary production factors and processing techniques leading to specific organoleptic characteristics (texture, taste, aroma, flavour, etc.) that can be valued by quality labels. Quality of products is thus built along the whole chain from farm to fork.

Simple Summary In recent years, the meat industry is looking with increased interest at the implementation of non-invasive new tools for predicting the final quality of dry-cured hams and monitoring ham aging. The selection of raw meat and the control of the salting procedure to predict the quality of dry-cured hams are of primary importance for meat processors. The identification of genetic markers associated with ham traits and related to different aptitudes of the thighs towards salting phases and weight losses is a primary goal for the Italian pig production chain. This paper addresses the need for investigating the associations between genomic markers and ham traits obtained through the application of non-invasive technologies for monitoring hams before and during the salting process. To our knowledge, this is the first study investigating the markers and genes associated with ham traits obtained through the use of Ham InspectorTM apparatus. Abstract Protected Designation of Origin (PDO) dry-cured hams production is greatly dependent on raw meat quality. This study was performed to identify genetic markers associated with the quality of dry-cured ham. Carcass traits of 229 heavy pigs belonging to three commercial genetic lines were registered (weight, EUROP classification). Phenotypic traits (Semimembranosus muscle ultimate pH, ham weight and lean meat content, adsorbed salt) of the corresponding thighs, undergone PDO ham process in three different plants, were measured, using a fast and non-invasive technology. Green ham weight and lean meat percentage influenced the estimated salt content and the weight loss during salting, even if the processing plant greatly affected the variability of the measured ham traits. The genomic data were obtained with the GeneSeek Genomic Profiler (GGP) 70k HD Porcine Array, using the slaughter day and the sex of the animals in the statistical analyses. The phenotypic traits were associated with the genotypes through GenAbel software. The results showed that 18 SNPs located on nine porcine chromosomes were found to be associated with nine phenotypic traits, mainly related to ham weight loss during salting. New associations were found between markers in the genes Neural Precursor Cell Expressed Developmentally Down-Regulated 9 (NEDD9, SSC7), T-Cell Lymphoma Invasion and Metastasis 2 (TIAM2, SSC1), and the ham quality traits. After validation, these SNPs may be useful to improve the quality of thighs for the production of PDO dry-cured hams.

Meat products are defined as products made from animal tissues used as food, which are submitted to a process such as cooking, salting, smoking, or addition of condiments and seasonings. The main purpose of processing is the reduction of their perishability, and increasing the shelf-life of the final product. Even with the frequent application of heat treatment, meat products remain susceptible to chemical reactions that cause their degradation, color, flavor, and aroma changes affecting the quality of the product. An alternative to minimize these drawbacks is the application of nano/microcapsules containing ingredients such as natural antioxidants, probiotics, plant extracts with antioxidant, and antimicrobial activities, vegetable oils rich in polyunsaturated fatty acids and essential oils in meat products. In this context, this chapter will bring concepts related to the definitions and classifications of meat products, their degradation reactions, and encapsulated food ingredients applied to these types of products and their advantages and challenges to food science and food companies.

The objective was to evaluate the variation of salt content in sun-dried meat and its impacts on shelf life and consumer preference. For this purpose, beef steaks of the hard topside type (Biceps femoris) were cut and then salted with 2.5, 5, 7.5 and 10% sodium chloride. Microbiological and physical-chemical analyses were performed on days 0, 24hrs after salting, and again after 3,6,9,12 and 14 days of refrigerated storage, in addition to the sensory profile. It was observed that the increased sodium chloride content in meat provided greater microbiological stability during the storage period. However, the characteristics of water retention capacity, weight loss by cooking and shear strength of the meat varied negatively, with the increase in salt content, showing greater weight loss after cooking and lower water retention capacity, resulting in a meat with a harder texture, greater loss of juiciness and softness. Regarding the sensory analysis, the different salt contents did not interfere in the visual quality attributes analyzed, however, the 2.5% salt level showed good acceptance and purchase intention, being the salt concentration the ideal to guarantee qualitative attributes and food safety for the elaboration of sun-dried meat. El objetivo fue evaluar la variación del contenido de sal en la carne de sol y sus impactos en la vida útil y la preferencia del consumidor. Para ello, se cortaron filetes de ternera (Biceps femoris) y luego se salaron con cloruro de sodio al 2.5, 5, 7.5 y 10%. Se realizaron análisis microbiológicos y físico-químicos en los días 0, 24 h después de la salazón, y nuevamente después de 3,6,9,12 y 14 días de almacenamiento en frío, además del perfil sensorial. Se observó que el aumento del contenido de cloruro de sodio en la carne proporcionó una mayor estabilidad microbiológica durante el período de almacenamiento. Sin embargo, las características de capacidad de retención de agua, pérdida de peso de cocción y resistencia al corte de la carne variaron negativamente, con un aumento en el contenido de sal, mostrando una mayor pérdida de peso después de la cocción y una menor capacidad de retención de agua, lo que resultó en en una carne de textura más dura, mayor pérdida de jugosidad y ternura. En relación al análisis sensorial, los diferentes niveles de sal no interfirieron en los atributos de calidad visual analizados, sin embargo, el nivel de 2.5% de sal mostró buena aceptación e intención de compra, siendo la concentración de sal la ideal para garantizar atributos seguridad cualitativa y alimentaria para la preparación de carne a partir de sol. Objetivou-se avaliar a variação do teor de sal na carne de sol e seus impactos sobre a vida de prateleira e a preferência do consumidor. Para isso, bifes de carne bovina tipo coxão duro (Bíceps femoris) foram cortados e depois salgados com 2,5, 5, 7,5 e 10% de cloreto de sódio. Foram realizadas análises microbiológicas e físico-químicas nos dias 0, 24hrs após a salga, e novamente após 3,6,9,12 e 14 dias de armazenamento refrigerado, além do perfil sensorial. Observou-se que o aumento do teor de cloreto de sódio nas carnes proporcionou maior estabilidade microbiológica durante o período de armazenamento. Porém, as características de capacidade de retenção de água, perda de peso por cocção e força de cisalhamento da carne variaram negativamente, com o aumento do teor de sal, apresentando maior perda de peso após o cozimento e menor capacidade de retenção de água, resultando em uma carne com textura mais dura, maior perda de suculência e de maciez. Em relação à análise sensorial, os diferentes teores de sal não interferiram nos atributos visuais de qualidade analisados, no entanto, o nível de 2,5% de sal apresentou boa aceitação e intenção de compra, sendo a concentração de sal o ideal para garantir atributos qualitativos e segurança alimentar para a elaboração da carne da carne de sol.

Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this new and growing field of research. As a result of this first study related to salted-ripened anchovies (Engraulis anchoita), fifty seven moderate and extreme halophilic microbial isolates from salt and salted-ripened anchovy processes were characterized in terms of their phenotype and histamine-degrading capacity. Only 7%-4 isolates-were able to degrade histamine. None of the histamine-degrading isolates presented proteolytic and/or lipolytic activity. One of them designated A18 was chemotactic toward histamine, an interesting property not previously reported for that chemoattractant. However, the S18 and A18 isolates, genotypically identified as Halobacterium sp. and Halomonas sp. respectively, produced indole and/or H₂S, both undesirable characteristics associated to off-flavors occurrence. On the other hand, A28 and S20, identified as Halovibrio sp. and Halobacterium sp. respectively, presented desirable properties, such as cytochrome oxidase and catalase activity, and non-production of H₂S and indole. These strains also showed characteristics previously reported as dominant in the ripened stage. The results are promising, and A28 and S20 may have the desirable features to improve the anchovy salting-ripening process., Facultad de Ingeniería, Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Acidification level and temperature modulate the beneficial consortia of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) during meat fermentation. Less is known about the impact of other factors, such as raw meat quality and salting. These could for instance affect the growth of the pathogen Staphylococcus aureus or of Enterobacterales species, potentially indicative of poor fermentation practice. Therefore, pork batters from either normal or borderline quality (dark-firm-dry, DFD) were compared at various salt concentrations (0–4%) in meat fermentation models. Microbial ecology of the samples was investigated with culture-dependent techniques and (GTG) 5-PCR fingerprinting of genomic DNA. Whilst Lactobacillus sakei governed the fermentation of normal meat, Lactobacillus curvatus was more prominent in the fermentation of the DFD meat variant. CNS were favoured during fermentation at rising salt concentrations without much effects on species diversity, consisting mostly of Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus. During fermentation of DFD meat, S. saprophyticus was less manifest than during that of normal meat. Enterobacterales mainly emerged in DFD meat during fermentation at low salt concentrations. The salt hurdle was insufficient to prevent Enterobacterales when acidification and initial pH were favourable for their growth.

The purpose of the study is to conduct targeted histological examination on the processing of camel meat to create technologies for new meat products. The objects of the examination were samples of the quadriceps femoris from three male Bactrian camels at the age of 5 years, obtained during slaughter at a meat processing enterprise in the Almaty region of the Republic of Kazakhstan. Selected muscle tissue samples were fixed in 10% solution of neutral formalin. Conducted microstructural studies allowed to establish the patterns of morphological changes in the muscle tissue of camel after slaughter. It was established: the absence of transverse striation, slit-like violations of the integrity of muscle fibres, as well as nuclear lysis. It was concluded that in order to develop the technology of quality meat products from camel meat, scientifically-based methods and modes of processing, the use of intensive methods of mechanical processing and effective methods of salting are necessary.

The aim of this study was to investigate the effects of different curing methods on protein structure, protein and lipid oxidation, lypolysis and volatile compounds in duck breast meat. The results showed that compared to static brining and pulsed pressure salting, the vacuum tumbling curing significantly decreased the oxidation of proteins and lipids, and the surface hydrophobicity of proteins, increased α-helix structure but decreased the proportion of β-sheet, and increased actomyosin dissociation, liplysis and the free fatty acid content in meat. Meanwhile, vacuum tumbling curing decreased the amount of volatile flavor compounds, hexanal, 2,3-octanone, and off-flavor compounds 1-octen-3-ol and 1-hexanol. This study suggests that concerns on healthiness and the sensory quality of processed meat products should be paid in the selection of curing methods and vacuum tumbling curing is superior in terms of both aspects.

Twenty-two different spices were purchased from local market of Damietta and it were added in two form (complete or crushed) during the manufacturing of Ras cheese. These spices were tested for their effect on physicochemical, organoleptic and microbiological properties of Ras cheese in fresh, after salting, 2, 3, 4 and 5 months, respectively. The pH values ranged from (5 - 6) in all treatments. The moisture content and the weight of cheese wheels gradually decreased for all treatments at the end of storage period. The percentage of decreasing in the weight of control sample was 25.7%, and the best sample was in crushed white pepper (17.14%), the worst samples in the losing weight was 30.77% in Nutmeg. The best treatment of Ras cheese for flavor with whole grain of cumin, the addition of Basil gave the cheese a new taste and demonstrated the taste of salt. The flavor decreased in cheese with black cumin and it was the worst flavor in Fenugreek. The best texture appeared in the cheese with basil and the worst result was in cheese with cinnamon. The appearance was very good, and it gave a new shape when adding mint and basil, where it gave a shape like Roquefort cheese. The highest score of color in black pepper and the worst score was in capsicum. Generally, the highest score was in treatment with cumin, but the worst result was in Ras cheese with sumac. The microbiological analysis showed that, comparing the whole spice with crushed spices it was found that, crushed spices was better than whole spices in the case of the decreasing of microbial load. The best of crushed spices which decrease total bacterial count was black pepper (24.10%), total fungal count was caraway (29.24%) and lactic acid bacteria was white pepper (33.08%), respectively.

Meghalaya is primarily inhabited by the indigenous tribes comprising of Khasi, Jaintia and Garo. The tribal population is known for practicing various traditional ways of preserving and storing foods. Among them, spontaneous fermentation of soybean and fish using indigenous technology are most prevalent. The raw materials for the process are acquired locally and are subjected to fermentation where microflora appearing spontaneously carry out the biochemical process. The resultant products have unique flavour and taste which forms an ingredient of the regular food habits of the tribes. Among various microorganisms that have been described from these foods, lactic acid bacteria and yeasts are primarily involved in the fermentation. The end product of fermentation not only helps in processing but also is an indigenous method of long-term storage of the products. The microflora prevalent in the processing consists of health-promoting bacteria of probiotics category. The fermented soybean is locally called as tungrymbai, while the fermented fish product is called tungtap. The traditional production of tungrymbai uses soybean (Glycine max (L.)) where the preparation involves washing, boiling and wrapping in leaves (Pyrnium pubinerve) followed by incubation. In case of tungtap, fresh fish (Puntius spp. or Danio spp.) are used as raw materials. Preparation of tungtap can be achieved by two methods, i.e. pre-fermentation salting or post-fermentation salting.

The research features the effect of salting methods on the physical, chemical, and biochemical properties of maral (Siberian red deer) meat in the manufacture of fermented products. Meat salting is considered to be the most significant process in the formation of organoleptic and qualitative properties of whole muscle meat products. The authors measured the changes in the mass fraction of moisture in the products. After that they studied the effect of dry, wet, and mixed salting on mass transfer processes in the maral meat according to the fermentation period. The study revealed the dynamic pattern in pH and water-binding capacity of meat during salting, as well as the differences in the colloidal-chemical state of protein substances. The best results were achieved in mixed salting samples after short-term massaging. This method changed the degree of hydration and the solubility of proteins, which improved the structural and mechanical properties. The experiment showed that fermented products require preliminary mechanical processing of meat in massagers, which makes it possible to soften raw materials, accelerate the redistribution of saline substances in meat, and intensify biochemical processes. According to the present research, the best results were achieved by mixed salting when the salting mixture was applied to the meat surface. The mixture contained the starting cultures of microorganisms “Bitec LC-30”. The meat was aged under dry salting at 0–4 °C for 24 hours and then in the pickle. This changed the rheological properties of the meat and resulted in a gentler consistency of the fermented products. The proposed technology of maral meat salting increases the efficiency of meat fermentation processes while improving the quality of manufactured products and their organoleptic properties.

To evaluate the effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing, carbonyl content, sulfhydryl (SH) group, disulfide (S-S) group, surface hydrophobicity, particle size, secondary structures, and in vitro digestibility were determined. During processing, carbonyl content increased; SH groups turned into S-S groups; α-helix turned into β-sheet. From marinating to early dry-ripening stage, surface hydrophobicity increased but particle size decreased, whereas these had opposite tendencies at the late dry-ripening stage. The in vitro digestibility of pepsin decreased at drying-curing and drying-ripening stages, whereas the one of pancreatic proteases kept stable until late drying-ripening stage. We concluded that salting, drying, and protein oxidation caused the denaturation and aggregation during processing. The oxidation and aggregation of sarcoplasmic proteins of Nanjing dry-cured duck resulted in a loss of nutritional quality during drying-ripening stage.

Vinasse-cured duck was processed by boiling, salting, and vinasse-dry-curing or vinasse-wet-curing. Volatile compounds, moisture contents, reducing sugars, and thiobarbituric acid reactive substances (TBARS) values during processing were determined. Reducing sugars decreased during boiling and increased after vinasse-curing. TBARS values increased throughout the processing. The volatiles of ducks during processing and vinasse-curing agents (dry vinasse and vinasse sauce) were 125 compounds. The first principal component (PC1) belonged to the flavor of cooked duck, whereas the second principal component (PC2) represented the flavor of yellow rice wine. The 66.49 and 29.61% of typical aroma of vinasse-dry-cured product were from dry vinasse and lipid oxidation, respectively, whereas the 75.58 and 21.89% of aroma of vinasse-wet-cured product were from vinasse sauce and lipid oxidation, respectively. Lipid oxidation products increased after boiling, whereas salting promoted their release. Compared with vinasse-wet-cured duck, vinasse-dry-cured product presented richer aroma of lipid oxidation and weaker flavor of vinasse-curing agents. Besides, protein denaturation which was caused by ethanol could influence the retention and release of flavor. In conclusion, two kinds of vinasse-curing methods influenced the characteristic volatiles of products and their generation during processing.

Mozzarella cheese is one of the preferred ingredients for use in pizza. Goat milk is a good source of protein and calcium, possessing unique characteristics with a high proportion of small milk fat globules that contain a higher concentration of short chain, medium chain and polyunsaturated fatty acids than cow’s milk. Its use in mozzarella cheese can therefore impart significant health benefits to consumers. However, despite these unique qualities, goat milk is underutilized in Kenya. Gum arabic is an excellent source of soluble dietary fiber, which can be used to boost fiber levels in cheese and other dairy products. Thus, the aim of this study was to investigate the feasibility of incorporating gum arabic as a source of fiber in goat mozzarella cheese without affecting the functionality of the cheese. Gum arabic powder at 2, 3 and 4% was incorporated into cheese during the salting process at room temperature (20 to 25°C). The functional properties of the cheese: stretchability, free oil formation and meltability were then determined. Sensory evaluation was conducted using 50 untrained sensory panelists on a 5-point hedonic scale. The results indicated that the use of gum arabic in mozzarella cheese up to a level of 3% improved the stretchability and meltability while reducing the free oil formation phenomenon. Texture, flavor, color and overall acceptability were also rated as best for samples containing gum arabic at a level of 3%. The results showed that the use of gum arabic can improve the functional properties, nutritional quality as well as sensory quality of goat milk mozzarella cheese. Key words: Gum arabic, dietary fiber, mozzarella cheese, goat milk, functional properties.

Traditional national fermented products and cheeses are a source for the search for species and strains of lactic acid bacteria (LAB) which are not within the range of bacterial agents used in the dairy industry. Classical and modern genetic-molecular methods are used to identify LAB isolated from such products. The purpose of our work was isolation and identification of LAB from traditional Carpathian cheeses made from ewe's milk and the study of their technological properties. Three samples of cheese were selected for our research – one sample of brine cheese bryndza and one sample of budz (bryndza before salting), produced in the highlands of the Carpathians and one sample of buts, produced in the foothills zone. 106 cultures were isolated from the samples of cheese. Genus and species identification was completed using classical microbiological and molecular genetics methods. Based on the complex of tinctorial, cultural, physiological and biochemical indices, the LAB isolated were assigned to the following genera and species: Lactococcus spp. (26 cultures), including L. lactis (13 cultures) and L. garvieae (13 cultures); Lactobacillus spp. – L. plantarum (31 cultures); Enterococcus spp. – E. faecium (25 cultures); Leuconostoc spp. – L. mesenteroides (24 cultures). These results were confirmed by molecular genetics methods. The largest range of species was found in a sample of bryndza from the Carpathian highlands. The isolated cultures were studied according to technological properties – milk-coagulation activity, acid-forming ability and resistance to different concentrations of kitchen salt. Most strains of L. lactis ssp. lactis, L. plantarum and L. mesenteroides were active acid-forming agents and coagulated milk in 3–9 hours, while L. garvieae and E. faecium coagulated milk after more than 24 hours. More than 80% of cultures showed resistance to 4% of kitchen salt solution, E. faecium was observed to have the highest salt tolerance. The results of RAPD typing showed significant intra-species heterogeneity, which indicates the need for further research on identification of individual strains. In all samples of cheese, L. lactis, L. garvieae, E. faecium were detected, which shows that they are typical representatives within the traditional Carpathian bryndza. Particular attention was paid to E. faecium, as many researchers have indicated probiotic properties of individual strains, as well as the ability to synthesize volatile substances that enrich the flavor bouquet of cheeses. Today strains of E. faecium are involved in the bacterial composition of starter cultures for cheeses.

We investigated the effects of different pork preparation methods (cooked pork, emulsion-type sausage, dry cured pork, and stewed pork) on protein structures and in vitro digestion. Compared with raw meat, processed meats contained lower levels of free sulfhydryl groups (P < 0.05). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed different protein profiles for pork products treated without or with 5% βME, which indicated different extents of disulfide bond formation. Emulsion-type sausage showed significantly higher α-helix content and lower β-sheet, β-turn, and random coil contents than cooked pork (P < 0.05). Correspondingly, emulsion-type sausage and dry-cured pork had the highest values of surface hydrophobicity (P < 0.05). Proteome data showed that the long salting and drying times used for dry-cured pork as well as long-term high-temperature cooking of stewed pork might alter the accessibility of digestive proteolytic enzymes to the protein cleavage sites.

Sufu is a pleasant-tasting, traditional Chinese fermented soybean food that is rich in nutrients. The manufacture of sufu includes four steps: preparation of tofu, preparation of pehtze, salting of pehtze and ripening of salted pehtze in a dressing mixture. Based on electrophoresis and 1 H-NMR methods, the changes in protease and chemical compounds in the exterior and interior of sufu were investigated during fermentation. The results indicated that proteases with various molecular masses (162.6, 124.6, 104.3, 66.9, and 44.9 kDa) existed in both the exterior and interior of pehtze, salted pehtze, and ripened sufu, which proved that proteolytic reactions in the exterior and interior of sufu were occurring simultaneously. Furthermore, ethanol, ethylene glycol, glucose, isopropanol, and mannitol were the major carbonic compounds present in sufu, and amino acids were the predominant nitrogen compounds present in sufu. Correlation analysis revealed important links between protease activity and chemical compounds, e.g., succinate, histamine, and trimethylamine, were significantly positively correlated with protease activity in sufu. Through these results, the effect of protease on chemical compounds in sufu was identified, which can be useful for the improvement of enzymatically ripened sufu.

Various treatments applied during dairy processing strikingly affect milk proteins, the major structural determinants, thus causing modifications in some techno-functional and biological properties of the final dairy product. Cheeses, with a variety of types, are mostly consumed processed dairy foods worldwide. The purpose of this study was to investigate the effect of heating, culture/enzyme activity and other treatments on the composition and molecular structure of cow milk proteins during the processing of different cheeses through electrophoresis, chromatography and spectroscopy. Electrophoretic patterns of the samples successfully indicated differences in protein content through process steps and in the final products. Curdling after pasteurization at 85 °C revealed many newborn peptides not detected in raw cow milk and other dairy samples. High and low similarities in peptide profiles of cheeses to that of raw cow milk indicated high-temperature pasteurization-induced unfolding facilitated extensive proteolysis subsequently. Significant conformational changes including loss of α-helices and exposure of β-strands observed in the secondary structure of proteins especially through curdling might offer alterations of reactive/functional groups. In total, pasteurization, curdling, salting, and ripening treatments remarkably altered the content and structure of cow milk proteins through unfolding, denaturation and aggregation, strongly suggesting modified functionality when milk was processed to cheese.

This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet material through a salting process, the addition of spices then followed by fermentation for several days until it produces an aroma and taste. This traditional food is the result of fermentation assisted by synergistic microorganisms, namely lactic acid bacteria. The results of the study by washing fish after the salting process were able to accelerate fermentation from 7 days to 3 days. The best treatment is to wash the fish meat twice after the salting process. the specifications of the resulting wadi are as follows: protein content = 18.64%; salt content = 0.79%; Water content = 58.65%; Fat content = 3.29%; total microbes (LAB) 6.5x104; organoleptic value (taste) = 7.55.

The characteristics of ice crystals, tissue recoverability, protein properties, and lipid oxidation were investigated to reveal the effects of salting time (0–8 h) on the frozen storage stability of tuna meat. After 2 w of frozen storage, the ice crystals in tuna meat with different salting time varied in morphological properties, evolving from large columns (0 h) to ellipsoid (0.5–3 h) and plate shape (5–8 h).The ice crystals in tuna meat with salting time of 1–3 h were more stable with the extension of frozen storage. The enhanced water-holding capacity, springiness, and cohesiveness were attributed to the modified morphology and stability of ice crystals and tissue recoverability after thawing with the formation of moderate protein-protein interactions under proper salting conditions.The declined oxidative stability of salted tuna meat was likely associated with the loss of redox balance with the extension of salting as indicated by aggravated oxidation of lipid and myoglobin and discoloration.Salting time must be taken into account for the frozen storage stability of salted aquatic products, which could modify the microstructure of both frozen and thawed meat, protein properties, redox status of tissue, and thus quality attributes., 公開日: 2022-06-09

Low Field Nuclear Magnetic Resonance (LF-NMR) was used to evaluate the water mobility in grass carp during super-chilled storage. Grass carps were analyzed for inosine monophosphate (IMP), total viable counts, cooking loss, drip loss, biogenic amines, and sensory. Pearson's regression analysis between LF-NMR parameters and quality indicators was done to assess the feasibility of using LF-NMR to predict fish quality. Three water populations, T 2b ( 21 (20 ms–80 ms), and T 22 (>100 ms), were measured. The major component T 21, immobilized water, shifted to longer relaxation time with added salt and sugar due to the swelling of myofibers ( P 21 of cooked (85 °C) flesh was lowered, indicating that immobilized water mobility decreased during heating. Curing treatments predominately accelerated IMP formation, inhibited bacterial growth, retarded cooking loss, and improved the overall sensory quality. The study also showed that the LF-NMR was capable of monitoring unsalted fish deterioration.

For many years Ukraine has been paying great attention to increasing beef production and improving its quality thanks to the development of specialized meat cattle breeding. Meat productivity of cattle is formed under the influence of a wide range of morphological, biological and physiological features that depend on the breed, genotype of animals, environmental conditions, type of higher nervous activity, the value of the diet and is estimated by such indicators as: feed costs per unit of increase; body weight, absolute and relative increments; slaughter quality of meat. Therefore, the study of biochemical processes in bulls on fattening Polissya breed depending on the type of higher nervous activity and the effect of feeding the feed supplement «Microlipovit» on the main indicators of metabolism and meat productivity are extremely important. After the death of animals, the composition and properties of tissues, primarily muscle, are significantly altered. As a result of stopping the flow of oxygen and suspending the synthesis processes, the metabolism and energy in the tissues are disorganized. Specific autolytic transformations take place in the muscle tissue in accordance with the features of metabolism, concentration and localization of enzymes. The basis of autolytic meal transformations are changes in the carbohydrate system, the AT synthesis synthesis system, and the state of myofibrillar proteins within the contraction system. Changes in meat caused by autolytic processes occur in meat technology for a wide variety of methods for its processing, during cooling and storage of cooled meat, freezing and refrigerated storage, defrosting, salting, milling. The nature and depth of autolytic changes in meat affect its quality and nutritional value. The analysis of the quality of food products, the identification of potential risks associated with their pollution and damage, should be based on a scientific basis and new research methods. Therefore, at present, the study of the use of meat with signs of PSE and DFD in the technology of emulsified sausage products. (PSE – pale, soft, exudative – pale, soft, watery, DFD – dark, firm, dry – dark, solid, dry, DCB – dark cutting beef – dark on the cut is relevant. Conducting a quality assessment of beef NOR, PSE and DFD is essential for the production of quality meat products and their safety for human health.

s During salting, drying and fermentation for making Kapi (salted shrimp paste of Thailand), from Acetes vulgaris , Maillard reaction products (MRPs), adenosine triphosphate (ATP)-related compounds, antioxidative activities and volatile compounds were monitored. Varying colors were observed during processing. The results of the study showed that L* and b*- value decreased, while a*- value increased as fermentation time increased (p 420 ) (p Kapi contained hypoxanthine (Hx) (112.49 mg/ 100 g dry sample) as the most abundant ATP-related compound. Aldehydes, ketones as well as N-containing compounds increased as fermentation time increased (p Kapi . Moreover, antioxidative activities increased, particularly when fermentation proceeded, as evidenced by the increases in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, and ferric reducing antioxidant power (FRAP) (p Kapi took place throughout all processes. However, odorous compounds and flavorants were mainly formed during fermentation process. Those compounds were plausibly involved in the unique flavor/taste of Kapi .