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Работа № 128994
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Статья Микробиологические показатели овощных закусочных консервов
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Тип работы: Статья.
Добавлен: 04.03.2022.
Год: 2020.
Страниц: 6.
Уникальность по antiplagiat.ru: < 30%
Описание (план):
DETERMINATION OF MICROBIOLOGICAL INDICATORS OF CANNED VEGETABLE SNACKS WITH VARIOUS CEREALS L.K.SENGIRBEKOVA1, L.S.SYZDYKOVA1
This article presents microbiological study of canned vegetable snacks replaced with various cereals.Currently both abroad and in our country, regulatory documents and recommendations on ensuring quality and safety of foodsare actively developed. The quality reduction and food spoilage may be related to biochemical (fermentative) processes inherent to products themselves. As another important factor, influencing on this can be microbiological contaminants.Miroorga isms constantly contaminates on surface of technological equipments, vegetables raw material and as a result they end up in canned food. Canned vegetable snacks are ready meals, made from vegetables processedin various ways, that can be usedcold and heated. The main purpose is studying microbiological indicators of canned vegetable snacks. According to the results of the study, some types of microorganisms were found in the samples.
ОПРЕДЕЛЕНИЕ МИКРОБИОЛОГИЧЕСКИХ ПОКАЗАТЕЛЕЙ ОВОЩНЫХ ЗАКУСОЧНЫХ КОНСЕРВОВ С РАЗЛИЧНЫМИ КРУПАМИ
В данной статье представлены микробиологические исследование овощных закусочных консервов, замененных различными крупами. В настоящее время, как за рубежом, так и в нашей стране, активно разрабатываются нормативные документы и рекомендации по обеспечению качества и безопасности пищевых продуктов. Снижение качества и порча пищевых продуктов может быть вызвано биохимическими (ферментативными) процессами, свойственными самим продуктам. Другим важным фактором, влияющим на это являются микробные контаминанты. Микроорганизмы постоянно контаминируют поверхности технологического оборудования, овощного сырья и, в конечном счете, попадают в консервы. Овощные закусочные консервы – готовые блюда, приготовленные из овощей, обработанных различными способами, которые можно использовать в холодном или нагретом состоянии. Основной задачей является изучение микробиологических показателей овощных закусочных консервов. По результатам исследования в образцах были обнаружены некоторые виды микроорганизмов.
Л.К.СЕНГИРБЕКОВА1, Л.С.СЫЗДЫ?ОВА1 (1Алматы технологиялы? Университеті, ?аза?стан, Алматы) E-mail:laura_kalikul vna@mail.ru;laila.ss@ ail.ru
Берілген ма?алада ?р т?рлі жармамен алмастырыл?ан к?к?ніс консервілеріні? микробиологиялы? зерттеулері к?рсетілген. ?азіргі уа?ытта шетелде де, бізді? елде де тама? ?німдеріні? сапасы мен ?ауіпсіздігін ?амтамасыз ету ?шін нормативтік ??жаттар мен ?сыныстар белсенді т?рде ?зірленуде. Азы?-т?лік ?німдеріні? сапасы мен б?лінуіні? т?мендеуіне биохимиялы? (ферментативті) процестер ?сер етуі м?мкін. Б??ан ?сер ететін та?ы бір ма?ызды фактор - микробты ластаушы заттар. Микроорганизмдер технологиялы? жабды?тарды? беті, ?сімдік шикізаты ар?ылы дайын консервілерге де т?седі. К?к?ніс д?мта?ам консервілері – суы?тай немесе ?ыздырыл?ан к?йде ?олдану?а болатын, ?рт?рлі ?діспен аспазды? ??делген к?к?ністерден дайындал?ан дайын та?амдар. Басты міндет к?к?ніс д?мта?ам консервілеріні? микробиологиялы? к?рсеткішін зерттеу болып табылады. Зерттеу н?тижесі бойынша алын?ан ?лгілерді? ??рамында кейбір микроорганизмдер кездесті. Т?йін с?здер: к?к?ніс д?мта?ам консервілері, ?ара??мы?, тары, жармалар, ХАССП, сыни ба?ылау н?ктелері (ККТ)
Introduction
In recent years, the problem of food quality and safety, including their ecological cleanness, has taken a special place in our country. This is primarily caused by an increasing number of adverse anthropogenic factors and their impact on the environment,agricult ral crops and productive animals.Food quality is usually understood as a set of properties that provide a persons physiological needs for food and taste substances, as well as specific organoleptic characteristics of various products. Miroorganisms constantly contaminates on surface of technological equipments, vegetables raw material and as a result they end up in canned food. In case of violation of temperature and humidity conditions and storage periods of canned meat, microorganisms through the activity of their own proteolytic enzymes can also noticeably change the quality characteristics of canned vegetable snacks, which may in this case become dangerous for the health of the consumer. Currentlyboth abroad and in our country, regulatory documents and recommendations on ensuring quality and safety of foodare actively developed.At the international level, the НАССР concept received greatest recognition and dissemination, which became the main model of food quality and safety managementin many countries.HACCP is a conceptually simple system by which enterprises that produce canned food can identify and assess risks that affect the safety of their food products, and implement technological control mechanisms necessary to prevent or contain risks within acceptable limits, monitor the functioning of control mechanisms and keep current records.Currently, HACCP is the most effective system which guarantees the maximum safety of food delivered to consumers on a national scale. A critical zone in the canning industry is a defined or restricted space in which the product and the surfaces contacting with it are exposed to the environment and are at risk of contamination.The HACCP procedure for identifying critical control points (CCP) serves the purpose of preventing the influence of these hazards during production.They are understood as the moment, stage or operation at which the application of control mechanisms is possible in order to prevent, eliminate or reduce to an acceptable level of risks fraught with food contamination. The following 5 critical points should be recognized as the most rational: 1. Input control of raw materials upon receipt of production; 2. Control of temperature conditions in industrial premises; 3. Monitoring of technological operations in the manufacture of canned food before sterilization; 4. Control of sterilization modes; 5. Control of the modes of storage of products after sterilization. In determining normative indicators in control critical points (CCP) of the HACCP system, it is necessary to adhere to the requirements of current normative documents (San-PiN, standards). Canned vegetable snacks are ready meals of high demand, consisting of a mixture of fried in vegetable oil and blanched vegetables and characterized by high nutrition and good taste. The study of the quality and consumer properties of canned vegetable snacks sold in retail chains is very important for research at this moment, due to the growing demand for these products. Microorganisms in the production of canned vegetable snacks fall into a jar with the main raw material, root vegetables, root greens, tomato paste, salt, sugar, spices.A significant role in the contamination of canned food with microorganisms is played by contaminated equipment, pipelines, workwear, the use of manual processes in the processing of raw materials, poor preparation of containers, pans for raw materials, etc.Vegetable raw materials delivered to the plant, especially root crops, are heavily contaminated with various microflora.Lactic acid bacteria, mold fungi, and putrid bacteria are found in large quantities. There are always bacteria of the group Escherichia coli (Coli aerogenes) and butyric acid...
Conclusion
This article determined microbiological indicators of canned vegetable snacks.According to the results of the study, non-spore-forming microorganisms were found in the samples. Microorganisms that retain their viability during heat treatment, i.e. during the sterilization of canned food, are commonly referred to as residual microflora. The cause of microbiological damage of canned vegetable snacks is the presence of heat-resistant spore-forming microorganisms in the raw materials and equipment surfaces, or a direct violation of the temperature and time parameters of filling and sterilization of products. The definition of CCP in the canning industry will allow us to effectively manage critical processes, ensuring the production of high-quality and safe products. The production of high-quality canned products with a minimum content of microorganisms that can preserve their original properties for a long time remains the most important task for the canning industry.
The list of used literatures: Selivanova M. V., Romanenko E. S., Barabash I. P., Esaulko N. A., Sosyura E. A., Aisanov T. S. Technology of storage and processing of fruits and vegetables. Training workshop.- Stavropol: Stavropol state agrarian University, Paragraph, 2017. - 80 p. Romanyuk T. I., Chusova A. E., Novikova I. V. Methods of research of raw materials and products of plant origin (theory and practice).- Voronezh state University of engineering technologies, 2014, 160 p. Smotraeva I. V., Balanov P. E. Technology of products from vegetable raw materials.- Saint Petersburg: NOVOKUZNETSK, 2014. - 78 p. Shikina Maria Aleksandrovna "Microbiological characteristics as a critical factor in assessing the safety of production of sterilized canned meat in the HACCP system" Moscow 2017. 5. GOST 30425-97 Method for the determination of industrial sterility. Official publication, standardinform, 2011 Basics of food preservation [Electronic resource]: textbook. manual / A. I. Mashanov, V. V. Matyushev, N. A. Velichko [et al.]; Krasnoyarsky state. Agrar. Univ. - Krasnoyarsk, 2019. - 270 p. 7. Sengirbekova L., Bizhanova K. Syzdykova L. S. Features of production of canned vegetable snacks. "Science. EDUCATIONS. Materials of the Republican scientific and practical conference "Youth". Almaty, April 25-26, 2019, page 26. Sengirbekova L., Bizhanova K. Syzdykova L. S. Recipes of canned vegetable snacks with various cereals. "Fundamental and applied problems of research effectiveness and ways to solve them" international scientific and practical conference. Volgograd, Russia January 28, 2020g, 63 p.
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