Abstract
The article tells us about the issue of the influence of high-frequency acoustic cavitation on the quality characteristics of raw milk and white cheese produced with its use. It is shown ...that with the duration of milk processing for 30 minutes and the impact power of 45 kHz, the number of bacteria of the Escherichia coli group decreases by 40% and native calcium is preserved, which is subsequently necessary for the formation of a high-quality cheese layer. The effect of high-frequency acoustic cavitation on the components of milk, such as fat and protein, has been studied. It is established that during the initial period of exposure to high-frequency cavitation, there is a crushing of fat particles - homogenization with subsequent agglomeration, and then the release of free (destabilized) fat. It is worth noting that acoustic cavitation does not have a negative effect on the protein component of milk. Thus, whey proteins, which are most susceptible to denaturation (precipitation) during heat treatment, remain in the native state during cavitation exposure. The authors concluded that high-frequency acoustic exposure is technologically feasible in the production of high-protein products, in particular, in the production of white cheese. The results of histological analysis indicate that calcium in this type of processing in cheese has a structured appearance and larger associations in size compared to cheese obtained from unprocessed milk, which has a positive effect on the quality of the protein matrix of the product.
In this paper, we present a methodology for integrated assessment of food quality as affected by various processes. In particular, the method of high-frequency acoustic cavitation, which is used for ...making Circassian cheese, is considered. The following measurement techniques were used: sample deformation profile test, relaxation depth test by penetrating to 36 mm with a cylinder, cheese hardness when penetrated with a ∅2 mm cylinder, and cutting force. An integrated metric for assessing food quality is proposed, which describes its rheological properties (the depth of relaxation). In addition, a diagram of the structural and mechanical classes of food, which combines multiple organoleptic and rheological food properties, is proposed. This diagram can be used for estimating the effect of a specific treatment process on food production.
The study assesses the effect of low-frequency ultrasonic pre-treatment of slightly saturated 3% brine on colour attributes of chilled pork after 24 h salting. The results obtained are used to ...formulate recommendations to stabilise surface and intramuscular colouration in normally autolysed, PSE- and DFD-defective pork by cavitational disintegration of liquid sodium chloride-based salting media. Cavitational pre-activation of 3% brine using a submersible low-frequency sonication technique is recommended as a method to optimise colour attributes in normally autolysed pork and meat with inner and surface DFD defects. Prior cavitational activation of 3% brine was shown undesirable with PSE meat due to a reduced steadiness of the component a* (degree of redness) in the CIELab colour system.
The article presents the results of the study of changes in flavour characteristics when using corrective additives. Monosodium glutamate, ribotide, yeast extract and hydrolysate of vegetable soy ...protein were used as flavoring additives (FA). To assess the effect of composition of meat product recipe, as well as the method of FA‑introduction on taste intensity, the recipes of model meat systems with partial replacement of meat raw materials were used. Pork fat, soy protein and potato starch were used as meat substitutes. The effect of recipe composition on the content of non-volatile substances of aroma was accessed. It is shown that replacement of pork by pork fat in the recipe by 20–40% led to a sharp decrease in the concentration of aromatic substances and a decrease in intensity of taste of the finished product several times. The ways for taste correction using FA was studied. For this, a chopped semi-finished product — minced meat was prepared from chilled whole-muscle pork and 0.05% of each FA was added. It is shown that the dynamics of changes in the content of free amino acids is the most pronounced when using monosodium glutamate not as a mono-additive, but in compositions: monosodium glutamate with yeast extract and monosodium glutamate with ribotide. A pool of chemical compounds involved in the formation of taste and aroma of products was detected. The main components were derivatives of C
6
–C
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fatty acids, as well as a significant number of other biochemical compounds, mainly substituted amines, amides, alcohols and ketones, with a content ranging from 0.001 to 0.2 mg/kg. The results of organoleptic analysis showed that the most delicious and attractive samples were those containing monosodium glutamate with yeast extract and monosodium glutamate with ribotide.
This paper studies the features of formation of sausage product structure in the process of cooking. It is shown that the viscosity of sausage meat varies in a complex manner and has three ...characteristic areas. The characteristic parameters that determine the formation of the structure of sausages for each area were found. It is established that the use of the cavitation brine gives the finished product a gentle consistence, elasticity and distinct taste that makes it more preferable for the consumer.
Friction force acting on silver and nickel nanoparticles sheared on a graphene sheet in different lateral directions is investigated using classical molecular dynamics simulations. The results reveal ...the existence of frictional anisotropy for both metals. In most cases, the maximum value of the friction force is about two times larger than the minimum one. The form of dependencies of instantaneous values of the friction force components on the corresponding lateral components of the position of the centre of mass of the nanoislands strongly depends on sliding direction, varying between the sawtooth and the irregular one. A qualitative explanation of the results based on the "patch" model is proposed.
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