COMPLEX OF CHEMICAL-TECHNOLOGICAL AND SANITARY-HYGIENIC QUALITY INDICATORS OF THE NEW PASTRY PRODUCTS OF SPECIAL NUTRITION

  • Yevhenii Kotliar Odessa National Academy of Food Technologies, Ukraine
  • Oksana Topchiy National University of Food Technologies, Ukraine
  • Liudmyla Pylypenko Odessa National Academy of Food Technologies, Ukraine
  • Inna Pylypenko Odessa National Academy of Food Technologies,, Ukraine
  • Elena Sevastianova Odessa National Academy of Food Technologies, Ukraine
Keywords: pastry products, vitaminized blended vegetable oils, protein-fat emulsions, quality indicators, sanitary-hygienic safety

Abstract

The complex of chemical-technological and sanitary-hygienic quality indicators of new pastry products of special nutrition was studied. The original recipes of meat pastries for special nutrition, enriched with biologically active components at the expanse of vitaminized blended vegetable oils (VBVO) and protein-fatty emulsions (PFE) on their base, were elaborated. There were elaborated four recipes of pastries of chicken and turkey with PFE, included in recipes in the amount 15…20 % and with vitaminized blended vegetable oils of two-component and three-component composition in the amount 10 %. Pastry samples, prepared according to SSTC 4432:2005 were used as a control.

VBVO composition and fat-soluble vitamins content in them was determined by the gasochromatographic method.

Molecular-genetic methods were used for the accelerated diagnostics of pastries safety by agents of food intoxications– Clostridium perfringens and Bacillus cereus, number of mesophyl aerobic and facultative-anaerobic microorganisms (NMAFAnM), classic ones – colon bacillus group bacteria (CBGB), sulphite reductive clostridia, Staphylococcus aureus, L.monocytogenes, Salmonella. The storage term of products was prolonged in 2 times (48 against 24 hours) according to SSTC). The expedience of their introduction in production was proved.

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Author Biographies

Yevhenii Kotliar, Odessa National Academy of Food Technologies

Department of technology of milk, fats and perfume and cosmetic funds

Oksana Topchiy, National University of Food Technologies

Department of technology of meat and meat products

Liudmyla Pylypenko, Odessa National Academy of Food Technologies

Department of Biochemistry, Microbiology and Physiology of Nutrition

Inna Pylypenko, Odessa National Academy of Food Technologies,

Department of Biochemistry, Microbiology and Physiology of Nutrition

Elena Sevastianova, Odessa National Academy of Food Technologies

Department of technology of milk, fats and perfume and cosmetic funds

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Published
2017-05-31
How to Cite
Kotliar, Y., Topchiy, O., Pylypenko, L., Pylypenko, I., & Sevastianova, E. (2017). COMPLEX OF CHEMICAL-TECHNOLOGICAL AND SANITARY-HYGIENIC QUALITY INDICATORS OF THE NEW PASTRY PRODUCTS OF SPECIAL NUTRITION. EUREKA: Life Sciences, (3), 35-42. https://doi.org/10.21303/2504-5695.2017.00363
Section
Food Science and Technology