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11. .., .., .. headspace
..........................................................27
12. .., .. ..................................28
13. Peshuk L.V., Galenko .., Korshnivska .I. Gerodietic meat
products technology enriched with calcium
............................................29
14. .., . ., .. .......31
15. .., .., .. 2-
...................................................................................32
16. Pasichnyi V., Yastreba Yu., Bilotserkivets M. mprovement of
the technology of meat products using calcium alginate
gels...................33
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1. - .. , .. , .. , .. S. A. Sennikov University of Florida,
US
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-
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3. .. - / .. , .. // . 2011. . 15. 3. . 313-323.
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29
, . , (82,596,0 % 0,5 %, 54,487,7 % 1 %).
, , . , - - , - ( 1,5...2 ) ( 5...10 %). - 23 %.
- - , - , .
13. GERODIETIC MEAT PRODUCTS TECHNOLOGY ENRICHED WITH CALCIUM
L.V. Peshuk, .. Galenko, .I. Korshnivska National University of
Food Technologies
At the end of the twentieth and the beginning of twenty first
centuries the scientists of economically developed countries and
countries that are developing became interested in gerontology (the
study of the aging processes and factors which determine life
expectancy of the people of advanced age, in particular the problem
of nutrition in old age). 25 % of citizens of Ukraine are
pensioners, and 20 % are more than 50 years old. Ukraine is on the
eleventh place in the world among the countries with the share of
citizens older than 65 years (Belarus - 23 place, Russia 27).
Statistics shows that the percentage of people of advanced age in
Ukraine is 20,5 %. The Institute of Gerontology of the Academy of
Medical Science of Ukraine predicts that in 2015 it will be 22 %,
in 2026 26 %, 2050 38 %.
Main factors which cause fast ageing are: a) social: low level
of income; lack of knowledge about basic characteristics of food
products; insufficient level of medical aid; low level of social
protection of citizens, and chronic stress; b) ecological:
contamination of water, soil, air, and food products; c) incorrect
way of life: bad habits; defective nutrition; insufficient afferent
activity; incorrect work and rest regime; d) infections.
Conducted investigations in Ukraine show that daily ration of
different groups of people consists of comparatively chip high
carbohydrate products (bread, macaroni products, potatoes), as a
result organism lacks essential micro and macroelements,
polyunsaturated fat acids, anti-oxidizing vitamins ( , , ).
The urgent problem of present time is a deficiency of calcium in
daily ration, that is why different scientists are looking for ways
to enrich food products with calcium.
Meat is perspective in production of gerodietic products, as
much as this is the main source of protein for humans organism.
That is why the aim of our investigation was to study the
possibilities of using mineral protein fortifier gerodietic (MPFG)
in tech-
-
30
nology of boiled sausages, investigating microstructure of model
sausage meat and finished sausage products. For production of
sausages the receipt of boiled sausage Stolova is used in
accordance with DSTU 4436:2005. In created receipts we substi-tuted
5 to 20 % of 1st sort beef with a MPFG. The modeling of rece-ipt
components and its percentage was made with a help of a computer
program .1.
We have investigate the microstructure of sausages with
different amount of the MPFG. The investigation of biological
tissues is more specific in comparison to native tissues, because
we investigate the tissues that underwent mechanical and thermal
processing. For histological investigations the samples of sausage
products with dimensions 10 5 4 mm. and model sausage meat were
fixed in 2.5 % of gluteraldehyde on phosphate buffer ( 7.4),
samples were content for 24 hours in 4 . Then pieces were washed in
phosphate buffer ( 7.3) for two hours. After this they were
immersed into osmium fixator for additional fixation for two hours.
Then the pieces of tissue are washed in 0,1M of phosphate buffer (
7.3) for one hour. The next stage is to dehydrate the tissues in
spirits of different strength ( 50%, 70%, 80%, 90% and the absolute
spirit for 10 min. in each), then goes the mixture of spirit and
acetone ( 3 : 1, 2 : 1, 1 : 1, 1 : 2, 1 : 3 15 min. each). After
the samples are washed, they are processed under Laft method, the
samples were poured with Epon - 812. The cuts were made on
ultramicrotome by aimed microtoming. Before colouring, the
object-plate with the cut was kept in thermostat in 45-50 for
better fixation on the object-plate. For colouring was used the 0.1
% mixture of toluidine blue. Morphometric analysis was done with
the light optical microscope B-15.
Conclusion. The results of previous physicochemical and
organoleptic investigations showed that MPFG can be used in the
food industry. The investigation of the microstructure of sausage
meat and finished boiled sausages produced using model receipts,
shows that addition more than 15 % of MPFG to the content of the
product results in powdery structure of finished sausages.
It is proved that the optimal amount of the MPFG in finished
product is 10 %.
14. . , . , ..
, - , . PSE DFD . , DFD 28-35 %, PSE 40-45 %, , , 50 % PSE DFD ,
- , .. , , PSE DFD, .
-
31
, - - , . - .
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, - , , . - .
. , - - .
, . - , . 15 . .
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15. 2- .. , .. , ..
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-
32
, . - - . 2- - , , .
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-
33
16. IMPROVEMENT OF THE TECHNOLOGY OF MEAT PRODUCTS USING CALCIUM
ALGINATE GELS V. Pasichnyi National University of Food Technologies
Yu. Yastreba, M. Bilotserkivets Poltava University of Economics and
Trade
Nowadays, improving of competitiveness of food products is
connected with the improvement of consumer characteristics, by
extending the range, by developing new technologies based on modern
scientific and technological achievements.
One of the problems that humanity must solve today is
improvement of the quality of food in general. The important task
in this direction is to provide the population of Ukraine by foods
that have a balanced chemical composition and specified
physiological properties of products and they should facilitate
correction of diet.
The trend in the last decade, researches show an increase in the
volume of production of meat products with different supplements of
plant and animal origin.
The sodium alginate is currently widely used in food industry as
an emulsifier, stabilizer, thickener and gelling ingredient. Its
many uses are due to its special properties: its ability to easily
thicken and quickly become viscous once it is dissolved in cold or
hot water. Another beneficial property is that it forms a gel once
in contact with calcium. Unlike agar-agar gel, sodium alginate can
thicken even when dissolved in a cold solution.
Sodium alginate is a compound of the sodium salt of alginic
acid. It is a whole food extracted from the cell walls of brown
algae. Sodium alginate is a polymer composed of a repeating chain
of the carbohydrates D-mannuronic and L-guluronic acid.
Thus, researches are relevant and they devoted to the
improvement of the meat minced food products using calcium alginate
gels with maximum preservation of food and biological value of raw
materials, with specified functional and technological
properties.
During the investigation it was established regularities of
influence of calcium alginate gels on physicochemical, functional
and technological, structural and mechanical and microbiological
properties, on periods of storage of the meat minced food products
and opportunities to improve their quality by indicators moisture
and fat-containing capacity and by rheological properties that
provide stable organoleptic and technological performance. Carried
out researches allowed us to develop new formulation of the meat
minced food products and improve their technology.
Summarizing the above, we can conclude that the feasibility of
using calcium alginate gels in the production of the meat minced
food products with high quality performance was substantiated and
experimentally verified for the first time.
17. - .. , .. , .. ..
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-
34
. , 9 13 % , - , .
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-
35
.
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-
36
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-
37
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2. http://www.mif-ua.com 3. http://news.meta.ua
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-
45
100 100 , - . - , .
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-
46
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, , , (, 1, 2, 6, , ), (, - , , ). .
. 100
1,5 5 - 0,5 0,5 0,1 - 4 1 , - 90
A 0,1 PP 0,5 A () 100 B1 () 0,03 B2 () - 0,03 C 10 PP ( )
0,749
40 30 70 260 50
0,5 9
24,8 . , -
, , , - .
27. - .. , .. , .-. ., ..
, - .
-
-
47
, . .
. , - .
- , - , , . , , , , , , , , 20 . .
4 7 %, , , . 49- 25,7 %, 1,2 %, 70 5,57 %.
(, , , ) , 1, 2. , (498,3 /) 49- . - , -, .
, .
-- - , - , - , - , .
- . , -. - 1.
1
W, % ,% , %
6,15 67,3 3,3 96,6 6,93 2,15 1 6,35 62,8 3,6 94,8 7,33 2,8 6,3
66,5 3,37 94,9 12,9 2,03 2 6,8 71,5 4,1 90,8 10,1 2,44 6,1 67,7 3,7
95,3 9,3 1,91 3 6,5 64,3 4,0 94,9 8,73 2,6
.
-
48
28. - .. , ..
, . , , , - , - .
, - , .
, , - . , - , .
: ( 32 %) (0,08 %), , -, , ; (/): 9,2, 1,66, 4,2, 0,08, (/):
0,1, 1,16, 0,71, 0,15, 22,9, 0,009, 22,4. , 27 % , 18 (, , , , , ,
, , , ). (26 %), (B1, B2, B3, B4, B5, B6, B12) (, D, ) .
(1,5 3,0 %), . , (60 70 %), (20 %), (10 %) (5 %).
, - . , - (, , , ).
, - , .
(), , . - , .
, - . - , , - ( ).
, , - .
, , ,
-
49
, , , . , , . , .
- , 55 66 % , 13,5 20 % -, , , , /100: 1 0,4; 2 0,2; 3 4,4; 5
0,3; 6 0,1; 9 0,034, , /100: 5,5, 6,4; -, /100: 251, 575, 597.
29. .. , .. , ..
, , , . -, , , 80 %. , - - . . .
- -: - : - 1 : 1, - 1, : : 10 : 30 : 60, : 1 : 1,5.
- - - (), AproGel, 95 V .
-- - : , , , .
, -- , - AproGel 3 4 %, 95 V 5 8 %, - 7 10 % 20 24 %.
-
50
, .
- , - 25,2 %; AproGel 3,6 %; 95 V 6,4 %; 9,9 %; 40 %; 15,2 %. -
. 95 V 3,1 % , . - , . , PSE, , 95 V . 1 : 4. - . , . , + , , 99,2
98,5 %.
- .
30. .. , .. , ..
. , , , , , , .
, - , , -, , , . , -, , . -, , , .
(, , ) -, , , , , . - . , . , , -, , , , .
-
51
, , (, ), .
, - - . , , , - , , .
, , , , . - - , , , . .
, , , - . , -, 1 3% .
, , , , , , . - 1 2% .
, , - . 86,0 % , 0,4 % , 0,39 %.
- - .
31. .. , .. , ..
(, , , , , , , -, , , , .). , . , . , -, .
-
52
, - , - , , - , , . , , . -, .
- - . , . , , -, -, -, , . , . . - . , . , , , - -, . - , , -. ,
.
- . - , , . , , - . , - .
- , , - , , , .
, - , , , -, . - , : -, , , , , , , - , , , , , , , , - . ,
-
53
, , . , , , , , , , . , , , -, . , , .
, . - , - . - - . .
- . - - , .
1. .., .. // -: . 2002. 8.
2. K.V. Peter. Handbook of Herbs and Spices. Woodhead
publishing, 2001.-319.
32. . . , .. , ..
- , , -, - . - , .
- , - , - ( - ), PSE DFD, , .
:
-
54
, -; - ::.
, - : - ; , ; . - , , , , , - , .
. , , , . : 5 10 % .
( , , , ) - (, , - ), .
( , - , ), . - ( -), . , .
: - , -. . , - , . -- . - , - , - .
33. .. , .. , ..
, - ,
-
55
, , - .
, , , . . , - ( ), . , .
, . , , , , , . - . , 10 , .
- . - -. , . -, .
, , , - . -, , . - .
- .
- , , - . , , .
, . - 30 50%. . 70 % (). 90 % (). . , , -, , , - .
-
56
34. .., ..
- , -, 58 %. : , , , , . - - :
- .
35. . . , . . - . .
-
-
57
. - , , . , .
- .
. (, , , , ), .
- 10 %, 20 %, 0,9 %.
( , ; ), - .
( , - , , ) - ( , -, ), .
. - 50 % . (%): 4,2 7,5, 3,2 5,2, 0,3 0,9, 0,05 0,5. (71,7 %),
(14 %), (7,7 %), (5,7 %), (0,9 %). - .
( ), , , .
, ( 5% - ), , , , .
, , - . , , , , .
, - , -. , , - , . , , - .
-
58
36. - . . . . . - . .
- , , , .
, - .
- .
, -, 5 15%, , , , , ( ), . ( 92 14 047 52924334 06).
-. - : 1 : 0,5; 1 : 1; 1 : 1,5; 1 : 2; 1 : 2,5; 1 : 3. , (- : 1
: 0).
-: , , .
, : 1:1. 15 16%, .
, , . - , - , - , , . , - , , , - , . , , : (51 %), (15,9 %) . ,
-
-
59
. , , . , - (2 2,5 %). . .
, ( , , ) .
37. . . , . - . .
, , , - . - , .
.
. - . (, , - ), , - (), ( ), .
. , , , , . , - 2 7 %, 10 17 %, (30 75 %) .
, , - -. 25 35 % - , .
, Preys (Central Food Technology) PREMUL W.
-
60
2 % . 1:6 , . PREMUL W , , , , .
- . , , 5 %, 6 %. .
, , - , .
, , , , , - , - .
38. . . , . . - . .
. -. - . , .
, . , - , , 60 %.
80 %, 20 % , . 50 % 25 % - .
- () - . , , . . , , - , , , -, . .
-
61
, . , (38 %), . , , , , -. , .
. - , - . 100 , 72 , 68, - 57, 87 . , , . (13 19 %) , ( ) . ,
.
- - . , . - .
, - .
39. .. .. ,..
, - , - . . - , - . - - , -, -
-
62
, . ., ., . ., . ., ., .., .., Horn D., Katsaras K. , - - (, ),
.
- . - , -, . , , - . , , - . - . , - , - , . , -, - , .
- , - ( , , .). 2,5 % ( 7,4) - 4 . ( 7,3) G.M.Millonig . 0,1 (
7,3). : 50% 90 % 10 . , -. , - 812. 7 . - 0,1 % . .
.
, - .
-
63
2
-
64
-
65
. .. . ..
1. , - .. , ..
. - , , - . . . - . - , - . - , , , . . . - - , - . , , , . . -
, - . - , -
-
66
, . : , , , , , -3 (-3), - -, , - . -3 , - . - . -- . , . - -
.
- - . - , . -- -- - .
2. . . , . .
. -. (): , - , , , - , -3.
. - - . . , - , , , -. . ,
-
67
: -- , -, 5 25 . - 1 100 . . , - . - , , : ; - , - ; - , , . - .
: - , , , , - . . - . , - - , .
- , - . , , - , , . - . , - .
3. .. , .. .. . .
, - , , -
-
68
. , - .
, . 40 85 () ( ). - () - 90...270 200 3 /. (< 1 ) (1...100 )
- -. - , , - (~ 28 %) . - (LT-low temperature) (HT-high
temperature) .
> LT (100
-
69
- .
4. , .., ..
-, - -. , - , , , -, .
: - , , -, , . . (2 %), - (2 %) , - (2 %).
, , , . - - .
, .
, - 3 5 .
- , - . , - . . .
, - , .
-
70
5. - , .. , ..
` - 2011 , 10 28 % 18 100 . , 2015 27 %. -. , , - .
- , .
: , . 45 % - .
, , . - : . +5 , 0 -18 35 .
. 1 .
. 1.
, . -
-
71
. , .
. 2.
, . - . -, .
- -. , - . , - .
6. , .. , ..
, , , -, . , - , . , , - . , - , , , , - .
-
72
-, . , - - . 3 , - .
, - . . , , .
- , ( . 14365).
- , .
, - , -, , : -, , , , , , , , , , , (-, , .).
, -- , -, , - 20 30%. , - , . , -, - , (-, , ) (, , , ) - ,
.
- , , , , , (, .). , -- , - , - . , , - .
-
73
7. .. , ..
. . , - . , 70 % - , [1]. - , , - - .
- , , . -, . - . , , - - . , -. 12, . , , , . - , , - , . - [2].
- . , - -3 -6 . , -3 - -, , , , - , , -, . -6 , , [3]. . . . -
[4].
, , .
-
74
- [5]. , - .
1. .. . - // . 2011. 2.
2. : . . / .., .., .. . .: -, 2007. 1056 .
3. .. - // . 2011. - 4(142). . 66 67.
4. Thomas Barclay. Inulin a versatile polysaccharide with
multiple pharmaceutical and food chemical uses / Thomas Barclay,
Milena Ginik-Markovic, Peter Cooper, Nickolai Petrovsky //
J.Excipients and Food Chem. 2010. - 1(3). P. 27 50.
5. 84518 UA, 23 15/16 (2006.01) / .., .., - ..; . . 15.04.2013;
. 25.10.2013, . 20, 2013.
8. .. , ..
, . , , , . , , , - , .
. -. , (39 49 %).
- .
, , , . - - : (, ),
-
75
, , , , (, , , , , ), , .
, , .
- . , -, , , . , / 97 %. - ( 8 %) , . - , .
, 95 % - 5 % . -. - , - -, . , .
, . -, , , . .
9. . , .
- , - - . -, . , , , , . , - - .
, - . -, , . - . [2]
, , - , .
-
76
, , ( , ), , , , - . , , , - , . . - - , , , - . , , .
, - . 15 . : - , , , , , , , .
, - ( , ), , , , , , , , , , , , , .[1]
, . , - - - .
, -. . - , -, , .
1. . . Litres, 2013. 2. . . . -
// -. 2011. . 7.
10. . . , .. , ..
(, .) , .
, - ( ), . , - - . - .
-
77
- (93 2) 90 , . - 4,4 ... 4,6. , - , 50 ... 65 - , . , (75 ...
80) , . - 90 ... 95 . - , . - - - (150 5) , pH 4,4 ... 4,6.
(30...35) , - ( ). 40 %.
- pro 4402 -. - 0,4 % , 25 % . pro 4402 (40 2) , 92 ... 95 .
-. - , - : - (6,1 0,3) %, : - (1,0 0,05 ) %, (0,1 0,01) %, -
(4,5 0,2) %, - (0,5 0,02) %, (18 2) , 1018 /3. - , .
Axis. () 6,0 ... 6,5 , pro 4402 7,5 ... 8,0 .
, - , -, .
, - .
11. , .. , .. , ..
, , -
-
78
- , , , . - , - , , - .
, . , , . , - , - , .
, . , - , . , , - .
12. .. , ..
- ( ), , . , - , . - ( ) . -, - , .
( -, , ) - - . -: (22 1,65) , 10 . - . - - 0,125 2,0 .
-
79
, - . - 0,125 ( 1,89 33,90 %), - . 47,1 %. 2 . - 0,26 0,5 . - .
-, .
- - . - , (40 2) , 1 : 3,5 - 10 15 . - - 3 %.
- . 15 %, 5 %. - - , - . - .
, , - - . -, .
13. .. , .. , ..
, - , . , - . - . - , -, , , - .
-: ; ;
-
80
; . (-, , ) (3,0 1312,2 -1 ) ( 4 20 ).
, - . -, 2,0 % 0,5 % Cremodan SE 406.
, 4 20 - 8 35,2 % , 40,0 % - , 45,0 % - . - ( 6, = 48,6 -1), ,
277,033 152,01 ( 1,82 ), 100,60 57,94 ( 1,73 ).
() - Y = ax1a1x2a2 -, - Cremodan SE 406 .
: Y1 = 14281-0.392-0.49; Y2 = 2350,71-0.382-0.55; Y3 =
3744,31-0.352-0.61
: Y1 = 5064,8x1-0.49 x2-0.5; Y2 = 6141,69x1-0.46 x2-0.55 ; Y3 =
9310,6x1-0.39 x2-0.63, Y1 ; Y2 ; Y3 ; x1 , -1; x2 , .
- , - . F- (F -) t- ` .
, , . , - - .
14. - ..
. , -
-
81
, - .
- . - , .. , , -, , , . - , (, , ).
, -- () , - .
- .
15.3-23913766-002:2005; 1,25 % 4273: 2003, .
- - - 10 30 % , - .
- , . -, - . - : 22 % 23 % .
- . , , . : 80 %, 8,4 %, 11,6 %.
-, - ; 4273:2003 - .
-
82
15. .. - .. .. , .. . ..
- - , -, , . - , - , , .
, .
() . - , - , - . , () .
, - . , , 0,10,2 3 , . - , -. , 3,0 6,0 . , 4,5 8,0 .
- , , , .
- - - , - , .
-
83
, , - . -, , 80 % (1200 ), . - . - , - . , 50 , - 0 80 % .
- - , , .
16. - .. , .. , ..
, . - -, , , , , , - ( 4734:2007).
- , , - . , .
- () - ( ).
- . , . ( ). - , : , .
.
(, , , , , , ), ( 4,6 %), , , , (0,96 %), - , - ( 140 ), , . - -
. , -, , .
-
84
, , , , , , P, , B1, , . , , . . - .
- 19,0 %, 9,0 % , , , , .
- - - . - . 02070938130:2013 - - - ( 80630, . 13.11.12; .
10.06.13, . 11).
- - , - -, .
17. ..
- - , . - , , , . , - , - . - . - . - , .
. () - 5; 6; 7; 8; 10 %.
40 , , 30 . 76 2 20 ,
-
85
40 - Maxilact L2000. 40 1 4 , 0,4 %. -, .
, - . - .
, - 30 48 - 1000 .
, , 8 10 % , 5 6 % . , 10 % .
. , 5,0 /100 , 7 % - 70,0 %. - 5,81 /100 , - 7 %. , 4,5 , - 3,0
. , - - 1,5 .
, , - 7 %. - , , , , . 71,3 %.
18. .. , ..
- 60 % - . , ( 30 %) , - , , . (10 %). - , - - , , -, . , ,
-
-
86
( ) , .
(. , ) , - .
-400 3,5/380-50 4 . CaravellA/S (24 2) 12 . - 12 .
- , . , .
, 12 %, , . , 10 3 3 , 5 ; - 10 20 , . - .
4733:2007 4734:2007.
- 12 - 24 2 .
, .
- 02070938113:2011 , - .
19. .. , ..
- . - - , , ,
-
87
. , , , . -, , , - .
- , , -, .
45 % - , - . 5 % , -, .
: - 85 5 15 , . , , - . - . - 0,53 . , . -, , / . . , (. 1).
90
96,3
41,2
59,5
100
91,5
43,5
55,4
,
, %
,
,
, 5 % , 5 %
. 1.
-
88
, , - , , , -, 510 % ( ) - , . , - 10 . .
20. - .. , .. -
, - (). , - () , - , - .
- : - , . . , , , . . , . - , - ( ) .
-, . - :
22,4
273
t TP E
,
t , ; ( = 1,86); , .
, - () 13 .
- .
, (1314) , .
, . - , , , (), 1618 .
-
89
-2
-6
-10
-14
0
2 4 6 8 10 12 14 , .
,
() - - --
.
, - = RT/VlnA,, : 1) 1618 ; 2) - 0,650,85.
, , .
21. .. , .. ,..
, , , , , .
- , -, (, -, ), ( ).
. .
, : , , . , . , .
- .
-, , - , , .
-
90
, - , , - - . ().
() - . , .
, , , .
, , - .
, -, : , , - , .
: ; ; ,
, ;
() .
1. , , , - - 15.08.2007 . 557, - 3 2007 . 1006/14273 ( 557);
2. .. . . .: , 2009. 424 .
22. .. , .. , ..
. - ( , ). , - , - , - .
- , -. - - : ( , , , , ), -
-
91
(, , , ), - , - , ( , , ).
. , , , - , , , , .
- . , - :
1) ;
2) ;
3) , - ;
4) , , - . , , ;
5) ;
6) . . -
, - , , .
, , , - , .
.
, (, , ). .
23. .. , .. , ..
- , . - -
-
92
, , , , , - , . . , , ( ), - .
, .
2,5 %, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp.
cremoris L. lactis ssp. lactis biovar. diacetylactis.
, , , . 11 L. diacetylactis 1, 6 L. diacetylactis 2, 5 L.
diacetylactis 9. L. cremoris 5 L. lactis 3 () - 7 5 , .
, L. diacetylactis - L. cremoris 5 L. lactis 3 8,6 % 16,4 %, . -
, - L. diacetylactis L. cremoris 5 L. lactis 3.
- , - .
L. diacetylactis 1, 2 - 82 %, 73 %, , L. diacetylactis 9 32 %.
20 %, 57 %, 41 %, .
. L. diacetylactis 1, 2, 9 21 %, 31 %, 3,8 % , - 13,8 %, 9,6 %,
4 %, .
L. lactis 3 L. cremoris 5 , - 16 . - .
, - L. diacetylactis 1, 2, 9. - L. cremoris 5 L. lactis 3.
, - , . , , - .
-
93
24. .. , .. , .. , .. , ..
- . - , , -61. - 1330 2370 10 .
, ., , - , -, .
.
, , . . -, 1720 , . , 2310 2350 . , 2010-2220 - 2110 . -
-
94
- 2060 2170 .
1480 1500 , . - , - . , . , - .
, 2110 , - . - , .
2350 , . .
, , - - .
25. .. -, ..
- . - - , -. , , . - .
, . - , , .
- -- .
- , , . 100 - 10 % ; (, , , ), 50 450 . - , .
: , , , - ; , , - , .
-
95
, . - - .
, (1 : 35), , . , - .
, , ,--- , . , - 66,6 %.
, , 17,01 /100 .
- .
- .
50 70 % . - , 22 44 % ( - ).
- . , , , , - , .
26. - .. , .. , ..
- , - , 80 % , 20 % , 16 % -, .
- - - :
1 - , ;
-
96
2 - .
. :
(- ); -
. :
; - , -
; - .
: , , - .
- : 4221:2003 40 %, 4273:2003, - 3662-97, , 4275:2003,
4623-2006, 2077-44, 4427 51074-2003, ISO9001-2001.
- . 1, 2, 3.
. 1.
. 2.
, - -
-
97
() - - .
. 3.
- .
27. .. , ..
, .
, . - , , - .
. , , , , , .
.
-, , - . , , , - -. , , - .
, - , , . -
-
98
, - , 98 %.
- ( ) .
-, , . -, -, , , .
, , . , , , , , , .
, : - . , .
- , - .
28. .. , ..
-. , , . - . . - . 2- 4- , .
, , . , ( ) - 2 3 %, - . , 30- 40- ( 0,5 1,0 %), - , 10 . -. 20,
-, , 2 4 . 2- .
-
99
() 2- - 3 , 2- , 10 , - (10 ), - . 3 4 %, 3 4 . 2 , 20 30, .
1990 . - Lactobacillus acidophilus / - (). Lactobacillus
acidophilus / , , 1,5 % 30 . 1,5 % ( ), 7 8 . . 40% - 15 , - , , -
., - , . (2 4).
-, ( ). Lactobacillus acidophilus 8 10 1 ( , ..), - .
29. .., ..
- . - - .
, , , , - . , 95 98%, 40 50%. - -, - ( , , , , ) , , - .
-
100
-, . - , . - - - , .
, -, .
- . -, , , , - .
, , - .
, - - .
. - , , -. , - 10 . - . . , , - , .
, , . , - .
30. .. ..
- ,
-
101
. , , , . - . , 60 1 10 [European Commission, 2005]. . -
[Bronzwaer et al., 2002]. - , - ( , , ) [Teuber et al., 1999;
Salyers et al., 2004; Alliance for the Prudent Use of Antibiotics,
http://www.roarproject.org]. - , , - , . , . , .
. - , . , : Leu-conostoc , . - , - . , , , , . , , , - - . - (),
() ( , -), . - , , -, , [Mathur and Singh, 2005].
, , , : - , .
, , , , , , , . , - - , . , - -, - .
-
102
31. . , .
, - . , [1].
, - . . , -. , -. - .
. -
2,5 % ; , ; Vivo, 15.5-30603000636-001:2009. : 1 100 ; 2 95 20
60 ; 3 85 5 6 .; 4 . - : , (37 1) , , , . Moulinex YG230131.
-, - . - . , , ().
, - [2].
, . , , - 1 3, -, . , , 100 , . . 1 3 -: 36 48 % .
. 1 3 -, . 4 . , . - . 1 4 -
-
103
. , - : 1 56 %.
, . - 0,5 1 . - 1 2 , - 80 , 6 ; 3 4 5,0 5,5 .
- , - . 85 - 5 6 , .
.
1. : [] / .. , .. , .. , .. . : , 2003. .526.
2. . : / . . : , 2003. . 664.
32. - ..
, - . . , 68 15 20 , - 6 8 8 12 72 15 20 . .
-, 72 - 15 20 , . 1.
. , -, 13,3 % 7,4 % . -
-
104
2+ 2,3 % - 4,0 %. , , - 2 3 /100 3, 2+ - , , .
1.
2+,
/100 3 -
, /3
12,83 0,08 361,3 10,2
68 11,12 0,09 334,6 11,6
72 10,83 0,11 321,2 9,3
- . , 3 5 , , . - . - : 2,910-5 , - - 2,410-5 . . , , ( 0,07 %)
- : 6,75 % 6,82 % .
, - , - , .
33. .. , .. , .. , ..
. , - 10 35 . - 2012 2016 .
-
105
, , , . - .
- .
, Penicillium candidum (SACCO, ) 20 % 20 . 45 . - 1,5 % 4 %.
NaCl l 3 : 2. - .
, P. candidum V5, . , 20 2,47 2,43 1,5 % NaCl+ KCl 1,5 % NaCl, ;
2,21 2,20 - 4 % NaCl+ KCl 4 % NaCl, . 2,58 2,55 1,5 % NaCl + KCl
1,5 % NaCl, ; 2,92 2,57 - 4 % NaCl + KCl 4 % NaCl, .
, - , , 1,5 %, 4 % 10 % 23 %, . , P. candidum V5 .
. 4 % NaCl+KCl; 4 % NaCl.
- , , , - . , (w) - , . NaCl KCl - w , NaCl: 0,8 % 3,2 %; 0,2 %
1,0 %.
NaCl KCl 3 : 2 .
34. . . , .. , ..
, .
-
106
, . .
, - , , . , , .
.
- , , , . , , . , , , , - , , , - , .
.
: , ; , ; -, .
80 % - . 9,29,5 % .
, - , .
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%. , . , 1, . 27,32 % 25,31 %, 2 39,04 % 24,02 % .
.
-
107
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, - , - - .
4343 : 2004 . 1,5 % 9,5 %. , - , , -.
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, 2- - 75-80 4,58. 14- - : 130 , 120 , 100 ( 80 140 ).
-
108
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: , , - , Acetobacter aceti, Bifidobacterium bifidum,
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-
109
animalis, Lactobacillus acidophilus, Lactococcus lactis subsp.
Cremoris, Propio-nibacterium freudenreichii, : , -, , , , , -
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8 %, - 7 (4 2) . . - . - , , .
1. - [ 18.11.1999 . 272] // - . : http://www.moz.gov.
ua/ua/portal/dn_19991118_272.html.
2. .. [ ] / . . // , . . . -, 2005. 1. :
http://www.medved.kiev.ua/arh_nutr/art_ 2005/n05_1_1.htm.
3. . . - / . . , . . , . . , . . // . 2013. . 22 24.
-
110
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-
111
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2. .. - , . // -, 2004, 2, .41-43.
3. .., .., .. - - // . 2007. 10. . 55 56.
4. Euro diet Nutrition & Diet for healthy life in Europe,
NY. - 2002. . 21. 5. Functional Food. Ed. By I. Goldberg. Chapman
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112
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113
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119
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120
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123
.
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-
125
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127
. - , , : , , . - . - 120 , .
. - , - . a - 660 663 , - b 640 645 [1]. .
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128
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131
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132
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133
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13121110987654321
95 00090 00085 00080 00075 00070 00065 00060 00055 00050 00045
00040 00035 00030 00025 00020 00015 00010 000
5 0000
4
0
41
4
2
4
3
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RT [min]
V 06_12_6506_1_1.DATA
. 1. .
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150 000
140 000
130 000
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110 000
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80 000
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4
4
45
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6
4
7
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49
RT [min]
V 06_12_6506+_1_1.DATA
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135
. 3
15. .. , .. - ..
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137
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-
138
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.
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- 6 19,48 20,84 7 3,24 1,39 8 3,24 1,39 9 6,50 6,94 10 :
: = 5 : 1 : = 1,5 : 1
15,58
13,88
100 100
.
-
139
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18. SAMBUCUS NIGRA .. , .. , .. , ..
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