Search results for: Tatjana Rakcejeva
16 Gassy Ozone Effect on Quality Parameters of Flaxes Made from Biologically Activated Whole Wheat Grains
Authors: Tatjana Rakcejeva, Jelena Zagorska, Elina Zvezdina
The aim of the current research was to investigate the gassy ozone effect on quality parameters of flaxes made form whole biologically activated wheat grains. The research was accomplished on wheat grains variety
Keywords: Gassy ozone, flaxes, biologically activated grains, quality parameters, treatment.Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1611
15 The Suitability of Potato Cultivars in Production of Chips and Sticks by Using Microwave-Vacuum Drier
Authors: Solvita Kampuse, Kristaps Siljanis, Tatjana Rakcejeva, Irisa Murniece
The aim of present experiment was to evaluate the influence of cultivar to quality parameters of dried potato chips and sticks produced in microwave-vacuum drier. The potatoes before drying were blanched in oil and water at 180ºC and at 85ºC respectively. The moisture content, crispiness, the colour (CIE L*a*b*), the content of ascorbic acid, total carotenoids and total fat content of dried potato chips and sticks was determined The highest ascorbic acid content, high content of carotenoids, low total fat content, low acrylamide content and good crispiness (low breaking force) especially for sticks was determined in the samples of Gundega cultivar.
Keywords: Potato, chips, sticks, vacuum-microwave, drying, cultivar, blanching.Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2183
14 Quality Changes of Venison Marinated in Red Wine Marinade during Storage
Authors: Laima Silina, Ilze Gramatina, Lija Dukalska, Liga Skudra, Tatjana Rakcejeva, Dace Klava, Anita Blija
The objective of the present study was to determine quality parameters changes of red wine marinade marinated venison during storage. Beef as a control was analysed. Protein, fat, moisture and pH content dynamics as well microbiological quality was analyzed. The meat pieces were marinated in red wine marinade at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film Multibarrier 60 under modified atmosphere (CO2 40%+N2 60%) without and with oxygen absorber sachets, as a control packaging in air ambiance packed marinated venison and beef was used. Meat samples were analyzed after 0, 4, 7, 11 and 14 days of storage. During the storage of meat, protein and moisture content significantly (p<0.05) decreased, pH and colony forming units significantly (p<0.05) increased, fat content does not change in all treatments irrespective of the packaging method.
Keywords: Marinating, modified atmosphere, quality, venison.Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2243
13 Evaluation of Packaging Conditions Influence on the Content of Amino Acids of Marinated Venison
Authors: Ilze Gramatina, Laima Silina, Tatjana Rakcejeva
Venison is well known as a traditional meat type in Europe and it is lower in calories, cholesterol and fat content than common cuts of beef, pork or lamb. The aim of the current research was to determine content of amino acids (LVS ISO 13903:2005) in different types of marinades marinated venison during storage. Beef as a control was analyzed for comparison of obtained results. The meat (2x3x2cm) pieces were marinated in two different types of marinades: red wine and tomato sauce marinade. The prepared meat samples were stored (marinated) at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film under modified atmosphere (C02 40%+N2 60%) without and with iron based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®), all samples were compared with packed marinated products in air ambiance. Results of current research show that changes of amino acids content in marinated venison mainly depend on packaging conditions.
Keywords: Marinated venison, modified atmospheres, oxygen absorber.Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2047
12 Thermal Treatment Influence on the Quality of Rye Bread Packaged in Different Polymer Films
Authors: Tatjana Rakcejeva, Lija Dukalska, Olga Petrova, Dace Klava, Emils Kozlinskis, Martins Sabovics
Abstract:this study was carried out to investigate the changes in quality parameters of rye bread packaged in different polymer films during convection air-flow thermal treatment process. Whole loafs of bread were placed in polymer pouches, which were sealed in reduced pressure air ambiance, bread was thermally treated in at temperature +(130; 140; and 150) ± 5 ºC within 40min, as long as the core temperature of the samples have reached accordingly +80±1 ºC. For bread packaging pouches were used: anti-fog Mylar®OL12AF and thermo resistant combined polymer material. Main quality parameters was analysed using standard methods: temperature in bread core, bread crumb and crust firmness value, starch granules volume and microflora. In the current research it was proved, that polymer films significantly influence rye bread quality parameters changes during thermal treatment. Thermo resistant combined polymer material film could be recommendable for packaged rye bread pasteurization, for maximal bread quality parameter keeping.
Keywords: bread, thermal treatment, bread crumb, bread crust, starch granule's volume.Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3235
11 The Effect of Drying Conditions on the Presence of Volatile Compounds in Cranberries
Authors: Karina Ruse, Martins Sabovics, Tatjana Rakcejeva, Lija Dukalska, Ruta Galoburda, Laima Berzina
Abstract:the research was accomplished on fresh in Latvia wild growing cranberries and cranberry cultivars. The aim of the study was to evaluate effect of pretreatment method and drying conditions on the volatile compounds composition in cranberries. Berries pre-treatment methods were: perforation, halving and steam-blanching. The berries before drying in a cabinet drier were pre-treated using all three methods, in microwave vacuum drier – using a steam-blanching and halving. Volatile compounds in cranberries were analysed using GC-MS of extracts obtained by SPME. During present research 21 various volatile compounds were detected in fresh cranberries: the cultivar 'Steven' - 15, 'Bergman' and 'Early black' – 13, 'Ben Lear' and 'Pilgrim' – 11 and wild cranberries – 14 volatile compounds. In dried cranberries 20 volatile compounds were detected. Mathematical data processing allows drawing a conclusion that there exists the significant influence of cranberry cultivar, pre-treatment method and drying condition on volatile compounds in berries and new volatile compound formation.
Keywords: volatile compounds, cranberries, convective drier, microwave-vacuum drierProcedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2412
10 ASLT Method for Beer Accelerated Shelf-Life Determination
Authors: Tatjana Rakcejeva, Valentina Skorina, Daina Karklina, Liga Skudra
The aim of current research was to investigate ASLT method suitability for accelerated beer shelf-life determination. The research was accomplished on popular Latvian beer: light filtrated and unfiltered pasteurized beer with alcohol content 5.2%; dark filtrated pasteurized beer with alcohol content 4.2% with shelf-life five months. Bottled in dark glass bottles beer samples were storage during 20 weeks at several temperature regimes: +10±1 °C, +20±1 °C, +30±1 °C, +40±1 °C. Samples quality parameters as physically-chemical and microbiological was tested every two weeks using standard methods. It is possible to determine beer shelf-life rapidly during storage at +30±1 °C for filtered pasteurized light beer by 2.5 times, unfiltered pasteurized light beer by 1.4 times and for filtered pasteurized dark beer by 1.7 times. During preset experiments it was proved, that it is possible to determine beer shelf-life rapidly using ASLT method if beer storage temperature could be increased by +10±1 °C.
Keywords: Beer, shelf-life, ASLT method.Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 5896
9 Chemical Composition of Variety 'Nante' Hybrid Carrots Cultivated in Latvia
Authors: Tatjana Rakcejeva, Ingrida Augspole, Lija Dukalska, Fredijs Dimins
Abstract:carrot is one of the important root vegetable crops, and it is highly nutritious as it contains appreciable amount of vitamins, minerals and β-carotene. The major objective of current research was to evaluate the chemical composition of carrot variety 'Nante' hybrids in general and to select the best samples for fresh-cut salad production. The research was accomplished on fresh in Latvia cultivated carrots harvested in Zemgale region in the first part of October, 2011 and immediately used for experiments. Late-bearing variety 'Nante' hybrid carrots were used for analysis: 'Nante/Berlikum', 'Nante/Maestro', 'Nante/Forto', 'Nante/Bolero' and 'Nante/Champion'. The quality parameters as moisture, soluble solid, firmness, b-carotene, carotenoid, color, polyphenols, total phenolic compounds and total antioxidant capacity were analyzed using standard methods. For fresh-cut salad production as more applicable could be recommended hybrids 'Nante/Forto' and 'Nante/Berlikum' - mainly because it-s higher nutritive value, as higher total phenolic compounds, polyphenols and pronounced antioxidant capacity.
Keywords: carrots, chemical composition, evaluationProcedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2043
8 Dried Venison Quality Parameters Changes during Storage
Authors: Laima Silina, Ilze Gramatina, Liga Skudra, Tatjana Rakcejeva
The aim of the current research was to determine quality parameters changes of dried venison during storage. Protein, fat and moisture content dynamics as well microbiological quality was analyzed. For the experiments the meat (0.02×4.00×7.00 cm) pieces were marinated in “teriyaki sauce” marinade (composition: teriyaki sauce, sweet and sour sauce, taco sauce, soy sauce, American BBQ sauce hickory, sesame oil, garlic, garlic salt, tabasco red pepper sauce) at 4±2°C temperature for 48±1h. Sodium monophosphate (E339) was also added in part of marinade to improve the meat textural properties. After marinating, meat samples were dried in microwave-vacuum drier MUSSON–1, packaged in vacuum pouches made from polymer film (PA/PE) with barrier properties and storage for 4 months at 18±1°C temperature in dark place. Dried venison samples were analyzed after 0, 35, 91 and 112 days of storage. During the storage total plate counts of dried venison samples significantly (p<0.05) increased. No significant differences in the content of protein, fat and moisture were detected when analyzing dried meat samples during storage and comparing them with the chemical parameters of just dried meat.
Keywords: Drying, microwave-vacuum drier, quality, venison.Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2105
7 Investigation in Physically-Chemical Parameters of in Latvia Harvested Conventional and Organic Triticale Grains
Authors: Solvita Kalnina, Tatjana Rakcejeva, Daiga Kunkulberga, Anda Linina
Triticale is a manmade hybrid of wheat and rye that carries the A and B genome of durum wheat and the R genome of rye. In the scientific literature information about in Latvia harvested organic and conventional triticale grain physically-chemical composition was not found in general. Therefore, the main purpose of the current research was to investigate physically-chemical parameters of in Latvia harvested organic and convectional triticale grains. The research was accomplished on in Year 2012 from State Priekuli Plant Breeding Institute (Latvia) harvested organic and conventional triticale grains: “Dinaro”, “9403-97”, “9405-23” and “9402-3”. In the present research significant differences in chemical composition between organic and conventional triticale grains harvested in Latvia was found. It is necessary to mention that higher 1000 grain weight, bulk density and gluten index was obtained for conventional and organic triticale grain variety “9403-97”. However higher falling number, gluten and protein content was obtained for triticale grain variety “9405-23”.
Keywords: Physically-chemical parameters, technological properties, triticale grains.Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2574
6 Efficient Implementation of Serial and Parallel Support Vector Machine Training with a Multi-Parameter Kernel for Large-Scale Data Mining
Authors: Tatjana Eitrich, Bruno Lang
This work deals with aspects of support vector learning for large-scale data mining tasks. Based on a decomposition algorithm that can be run in serial and parallel mode we introduce a data transformation that allows for the usage of an expensive generalized kernel without additional costs. In order to speed up the decomposition algorithm we analyze the problem of working set selection for large data sets and analyze the influence of the working set sizes onto the scalability of the parallel decomposition scheme. Our modifications and settings lead to improvement of support vector learning performance and thus allow using extensive parameter search methods to optimize classification accuracy.
Keywords: Support Vector Machines, Shared Memory Parallel Computing, Large DataProcedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1466
5 Effect of Packaging Methods and Storage Time on Oxidative Stability of Traditional Fermented Sausage
Authors: Vladimir M. Tomović, Branislav V. Šojić, Predrag M. Ikonić, Ljiljana S. Petrović, Anamarija I. Mandić, Natalija R. Džinić, Snežana B. Škaljac, Tatjana A. Tasić, Marija R. Jokanović
In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P<0.05) in vacuum packed sausage compared to these values in unpacked and modified atmosphere packaging sausage. Hexanal content in vacuum packed sausage was 1.85 μg/g, in MAP sausage 2.98 μg/g and in unpacked sausage 4.94 μg/g. After 2 and 7 months of storage, sausages packed in vacuum had the highest grades for sensory properties of odor and taste.
Keywords: Lipid oxidation, MAP, sensory properties, traditional sausage, vacuum.Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2177
4 On the Efficient Implementation of a Serial and Parallel Decomposition Algorithm for Fast Support Vector Machine Training Including a Multi-Parameter Kernel
Authors: Tatjana Eitrich, Bruno Lang
This work deals with aspects of support vector machine learning for large-scale data mining tasks. Based on a decomposition algorithm for support vector machine training that can be run in serial as well as shared memory parallel mode we introduce a transformation of the training data that allows for the usage of an expensive generalized kernel without additional costs. We present experiments for the Gaussian kernel, but usage of other kernel functions is possible, too. In order to further speed up the decomposition algorithm we analyze the critical problem of working set selection for large training data sets. In addition, we analyze the influence of the working set sizes onto the scalability of the parallel decomposition scheme. Our tests and conclusions led to several modifications of the algorithm and the improvement of overall support vector machine learning performance. Our method allows for using extensive parameter search methods to optimize classification accuracy.
Keywords: Support Vector Machine Training, Multi-ParameterKernels, Shared Memory Parallel Computing, Large DataProcedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1302
3 Effect of Ripening Conditions and Storage Time on Oxidative and Sensory Stability of Petrovská Klobása Sausage
Authors: Branislav V. Šojić, Ljiljana S. Petrović, Vladimir M. Tomović, Natalija R. Džinić, Anamarija I. Mandić, Snežana B. Škaljac, Marija R. Jokanović, Predrag M. Ikonić, Tatjana A. Tasić, Ivana J. Sedej
The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying. At the end of the storage period, content of hexanal in the sausage subjected to traditional conditions of ripening (1.67μg/g) was significantly lower (P<0.05) in comparison with this content in the sausage subjected to industrial conditions of ripening (4.94µg/g). Traditional conditions of ripening at lower temperatures have led to better sensory properties of odor and taste of traditional dry fermented sausage, Petrovská klobása after 2 and 7 months of storage.
Keywords: Lipid oxidation, Petrovská klobása, sensory stability, storage time.Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3836
2 Formation of Vasoactive Amines in Dry Fermented Sausage Petrovská Klobása during Drying and Ripening in Traditional and Industrial Conditions
Authors: Tatjana A. Tasić, Predrag M. Ikonić, Ljiljana S. Petrović, Marija R. Jokanović, Vladimir M. Tomović, Branislav V. Šojić, Snežana B. Škaljac
Formation of histamine, tryptamine, phenylethylamine and tyramine (vasoactive amines) in dry fermented sausage Petrovská klobása during drying and ripening in traditional room (B1) and industrial ripening chamber (B3) were investigated. Dansyl chloride derivatized vasoactive amines were determined using HPLC-DAD on Eclipse XDB-C18 column.
Histamine, the most important amine from food safety point of view, was not detected in any analyzed sample. Unlike most of the other fermented sausages, where tyramine is reported as the most abundant amine, in Petrovská klobása tryptamine was the most abundant vasoactive amine in both groups of sausages even though concentrations of tryptamine and tyramine in B3 sausages at the end of ripening were nearly the same (39.8 versus 39.6mg/kg). Sum of vasoactive amines in samples varied from not detected ND (B3) to 176 mg/kg (B1), with concentration of 36.1 (B3) and 73.6 (B1) mg/kg at the end of drying and 96 (B3) and 176 (B1) mg/kg at the end of ripening period. Although the sum of vasoactive amines has increased from the end of drying (45. and 90. day) to the end of ripening period (120. day), during whole production period these values did not exceed 200 mg/kg proposed as possible indicator of hygienic conditions and GMP in the sausage production.
Keywords: Vasoactive amines, traditional dry fermented sausage Petrovská klobása.Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3896
1 Proximate Composition and Textural Properties of Cooked Sausages Formulated from Mechanically Deboned Chicken Meat with Addition of Chicken Offal
Authors: Marija R. Jokanović, Vladimir M. Tomović, Mihajlo T. Jović, Branislav V. Šojić, Snežana B. Škaljac, Tatjana A. Tasić, Predrag M. Ikonić
Proximate composition (moisture, protein, total fat, and total ash) and textural characteristics (hardness, adhesiveness, springiness, cohesiveness, chewiness and firmness and work of shear) of cooked sausages formulated from mechanically deboned chicken meat (MDCM) with addition of chicken offal (heart, gizzard or liver) were investigated. Chicken offal replaced equal weight (15 kg) of MDCM in standard sausage formulation. Regarding proximate composition sausage with heart addition was significantly (P<0.05) lower in moisture content (70.45%) than sausage with liver addition (71.35%), and significantly (P<0.05) the highest in total ash content (2.83%). Sausage with gizzard addition was significantly higher in protein content (9.77%) than sausage with liver addition (9.42%). Total fat content didn’t significantly (P>0.05) differ among all three sausages. The effect of offal addition was more notable in Warner-Bratzler shear test results than in texture profile analysis test. Firmness and work of shear were significantly different (P<0.05) among all three sausages. Sausage with liver addition was significantly (P<0.05) lower in hardness (1672 g) and chewiness (1020 g) and numerically the lowest in springiness (0.90) and adhesiveness (–70 g*s) comparing with other two sausages. Sausage with heart addition was significantly (P<0.05) higher in cohesiveness (0.74) comparing with other two sausages.
Keywords: Cooked sausage, mechanically deboned chicken meat, offal, proximate composition, textureProcedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3810