Tag Archives: ripening

357-368 T. Balabanova and M. Ivanova
Relationship between somatic cell count in goat milk and mature Kashkaval cheese parameters
Abstract |
Full text PDF (745 KB)

Relationship between somatic cell count in goat milk and mature Kashkaval cheese parameters

T. Balabanova and M. Ivanova*

University of Food Technologies, Technological Faculty, Department of Milk and Dairy Products, 26, Maritsa Blvd., BG4002 Plovdiv, Bulgaria
*Correspondence: mihaela_18bg@abv.bg

Abstract:

It is challenging to ensure Kashkaval cheese consistent quality during the production process which is directly correlated to the somatic cell count (SCC) and bacterial presence. This is one of the most popular and widely discussed topic areas in the dairy industry. SCC is used to limit the inflammatory process and to predict the health status of the animal’s mammary glands. The objective of this study was to evaluate the quality characteristics of mature Kashkaval cheese was produced from goat milk with different SCC (below 1,200 thous cells mL-1 – group I (low), above 1,750 thous cells mL-1 – group II (high) and up to 1,600 thous cells mL-1 – group III (medium)) and samples were evaluated on the 1st and 60th day of ripening by chemical, microbiological and sensory profile. The results showed a significant relation (P < 0.05) between the levels of SCC and Kashkaval cheese water content during ripening. For all analysed samples, the total lactic acid bacterial count was the highest between the 15th and 45th day of ripening and reached values up to 6.0 log cfu g-1. Pathogenic microorganisms (Listeria monocytogenes, Coagulase-positive staphylococci) and coliforms were not detected. The highest number of psychrotrophic microorganisms was observed in Kashkaval samples with high SCC. The sensory evaluation revealed a higher score for cheese samples with low and medium SCC in comparison to the cheese sample with a high SCC.

Key words:

, , , , ,



2265-2281 O. Zinina, S. Merenkova, A. Soloveva, T. Savostina, E. Sayfulmulyukov, I. Lykasova, and A. Mizhevikina
The effect of starter cultures on the qualitative indicators of dry fermented sausages made from poultry meat
Abstract |
Full text PDF (1 MB)

The effect of starter cultures on the qualitative indicators of dry fermented sausages made from poultry meat

O. Zinina¹*, S. Merenkova¹, A. Soloveva², T. Savostina³, E. Sayfulmulyukov³, I. Lykasova³, and A. Mizhevikina³

¹South Ural State University (national research university), Department of Food and Biotechnology, Lenin Avenue 76, RU454080 Chelyabinsk, Russia
²Meat processing complex Sitno, Laznik street 30, RU455000 Magnitogorsk, Russia
³South Ural State Agrarian University, Gagarin street 13, RU457100 Troitsk, Chelyabinsk Region, Russia
*Correspondence: zininaov@susu.ru

Abstract:

Changes in physicochemical, rheological and microbiological properties occurring throughout the ripening (on days 0, 7, 14, 21, and 28) of dry fermented sausages made from poultry meat were studied. The effect of starter bacteria on the microstructure and sensory attributes of dry fermented sausages has also been determined. The results of physicochemical analysis of dry fermented sausage shows no significant difference (P < 0.05) between the test (inoculated) and the control sausages in the protein, fat, moisture, salt, ash and nitrite content. However, the significant difference (P > 0.05) between the control and inoculated batches in lowering the pH level, changing the critical shear stress, growth of viable microorganisms, accumulation of amine nitrogen during ripening was established. The results show, that inculcation of starter cultures accelerates biochemical processes during fermentation and thereby provides the necessary functional and technological properties of minced meat. Sensory profiling showed a more significant (P < 0.05) acidic and spicy flavour and intensity of acidic and smoked meat aroma; and increased firmness and cohesiveness in inoculated sausage. The results of microstructural analysis showed that the dry fermented sausages that ripened with the starter bacteria (Lactobacillus curvatus, Staphylococcus carnosus, Pediococcus pentosaceus), differ from the control sample compacted as a thin surface layer which is formed during the drying, smoking and maturation, and that indicates more uniform moisture removal.

Key words:

, , ,



712-718 A. Radzevičius, R. Karklelienė, P. Viškelis, Č. Bobinas,R. Bobinaitė and S. Sakalauskienė
Tomato (Lycopersicon esculentum Mill.) fruit quality and physiological parameters at different ripening stages of; Lithuanian cultivars
Abstract |
Full text PDF (242 KB)

Tomato (Lycopersicon esculentum Mill.) fruit quality and physiological parameters at different ripening stages of; Lithuanian cultivars

A. Radzevičius, R. Karklelienė, P. Viškelis, Č. Bobinas,R. Bobinaitė and S. Sakalauskienė

Lithuanian Institute of Horticulture. LT-54333, Babtai, Kauno 30, Kaunas distr., Lithuania;e-mail: a.radzevicius@lsdi.lt

Abstract:

Four cultivars (‘Neris’, ‘Svara’, ‘Vytėnų didieji’, ‘Jurgiai’) and one hybrid (‘Vaisa’) of tomato (Lycopersicon esculentum Mill.) were investigated at the Lithuanian Institute of Horticulture from 2007─2008.During this investigation fruit quality and physiological parameters were evaluated: thelycopene and β-carotene contents, colour indices (CIE L*a*) and hue angle (h°) with chroma (C) at four different fruit ripening stages (I stage – green, II stage – beginning of ripening, III – not fully ripened, IV – fully ripened)A significant increase in lycopene and β-carotene content at each successive ripeningstage of tomato fruit was recorded. Tomato fruit colour became darker and the ratio of red to green colour increased during the ripening process. Chroma value increased with a change of tomato colour from green to light red, and subsequently declined at the red fruit stage, but chroma of the hybrid ‘Vaisa’ increased at all ripening stages.External colour was expressed in terms of hue angle. All the analyzed tomato cultivarsdeveloped a similar colour when mature, with average hue angles generally being close to 40 degrees, but the cultivar ‘Neris’ had lower hue value (32 degrees).

Key words:

, , , , ,