name
Keniyz Nadezhda Viktorovna
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Academic rank
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Honorary rank
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Organization, job position
• Kuban State Agrarian University
Research interests
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Articles count: 11
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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ANALYSIS OF BY-PRODUCTS MARKET IN RUSSIA
DescriptionChanging style of life, its rhythm and tendencies dictate their own conditions. The deficit of time makes us economize it on all, including the time for cooking. Among the main trends of the domestic meat market - switching consumers from frozen meat products to fresh cooled products. In connection with it the amount of consumers of meat semi-finished products grows. In the work there was considered the results of research of the Russian market of by-products. The market of frozen meat by-products is actively developed in large cities, where it has its own production. The participants of the market state that consumers have started to buy more frozen by-products by weight and the analysis of meat by-products assortment in retailing trade for 2014 testifies it. Trying to fasten their positions, operators of the market not only develop the production powers but work out new products and the analysis of dynamics of production volumes of meat by-products and shares of federal districts – producers of meat by-products testify it. The main players in this segment see the future market for complex, receipt, combined products and ready dishes that will lead to change of structure of meat semi-finished products sales
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INFLUENCE OF CRYOPROTECTORS ON ACTIVITY OF YEAST CELLS AT FREEZING OF BAKERY HALF-FINISHED PRODUCTS
DescriptionIn the article we consider a possibility of use of pectin on new appointment, as a cryoprotector. In the test with a pectin addition, there is a fermentation process that goes faster and more intensively, it accelerates the process of proofing. At the expense of functional properties of pectin it is possible to provide the ability to live of yeast cells and to provide quality of bread
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STUDY OF MOISTURE CONDITION IN DOUGH WITH CRYOPROTECTORS BY MEANS OF NUCLEAR-MAGNETIC RESONANCE
DescriptionThere were presented the results of researches of pectin influence as a cryoprotector on rheological properties of dough and physical-chemical indexes of bread quality in the article. We have also obtained the results which allow recommending pectin in the technology of bread producing from frozen semi-finished foods
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INTENSIFICATION OF THE TECHNOLOGY FOR SMOKED SAUSAGES
DescriptionIn the article we have presented the results of the approbation of the technology of intensification of smoked sausages with application of electromagnetic processing with low frequencies of starting cultures and meat raw materials
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USE OF COMPLEX MIXES FOR MANUFACTURING SAUSAGES
DescriptionSmoked sausages are favorite products of many people. In this work the basic aspects of application of the mixes are presented, the basic characteristic of applied starting cultures is presented
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USE OF CRIOPROTECTORS IN THE BAKING SECTOR
DescriptionThe main component of food pyramid is bakery products. Consumers of bakery products offer fresh bakery in any time of day, in wide assortment, produced by traditional way and possessing the beneficial properties, hypoallergenic and mainly tasty. In Russia, there is an intensive development of the new technologies, which are based on the freezing of semi-finished bakery. There was considered a possibility of pectin use with a new purpose as a crioprotector in the article. On the first stage of the researches there was a work on study of the influence of different crioprotectors on rheology of dough, dough water-absorbing ability, change of formation time and dough stability at addition of crioprotectors, change of valometric assessment of dough at addition of crioprotectors. There was an analysis of the index of “flour power”. On the results of the research, there was calculated the optimal dose of pectin introduction. There was studied the influence of different crioprotectors on structure of frozen by-products. There were cited the microphotos of frozen yeast dough. There was revealed that the best indexes of a quality of ready bread was reached at use of EMP microwave frequency of defrosting dough by-products taking into account energy expenses there was chosen the rational way of baking. There was worked out the technological scheme of bread production from frozen by-products with pectin as a crioprotector
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MODULE HOUSE AS A PERSPECTIVE FOR FARMERS
DescriptionIn 2014 citizens of Russia felt the whole power of the introduction of reciprocal sanctions. Since 2014 the import of pork from the European Union has been limited and since August this has happened with poultry meat from EU and the USA. These actions led to the shortage of meat raw and rise of prices on meat produce in some regions of Russia. In spite of it, many business owners positively assess the possibility of full substitution of imported raw products. The government of the Russian Federation is ready to invest the projects for substitution of import products. In the conditions of crediting with credit rate of 25% the construction of small and average companies will be too heavy for rising. The construction of even small processing enterprise takes much time and powers. In connection with it, one of the perspective ways of the decision of this problem is the use of module houses of small and average power. Such houses allow processing meat and fish of small amounts. In comparison with capital construction the installation of a module house demands only specific areas, supply of electrical energy, water and withdrawal of sewage. There were considered the examples of module houses with the description of equipment and constructive peculiarities in the article. There were cited the advantages and the disadvantages of the offered module houses. There were formulated the recommendations on using already existing companies
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OPTIMIZATION OF COMPOUNDING OF SAUSAGE PRODUCTS IN THE CONDITIONS OF REAL TIME
DescriptionThe growth of profitability is the main task of any company. Having faced low purchasing capacity of consumers, and also with shortage and the high price of raw materials, manufacturers of meat products not to be ruined, are compelledto reduce percent of the maintenance of meat. Thus it is necessary to optimize a compounding for preservation physical, chemical and organoleptic properties of a ready product. For these purposes, various software products are used. In the article we present the analysis of the work of the ОPТIМIТ program
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PROGNOSIS OF RHEOLOGICAL CHARACTERISTIC OF SAUSAGES
DescriptionIn spite of decrease of meat import in connection with introduction of sanctions, demand and production of specialty produce are increased. High demands are lodged to meat produce for production of summer sausages. The technological defective goods of sausages not infrequently occur under use of meat raw with non-traditional autolysis and quality. For prevention of defective goods is necessary to have an opportunity to forecast the chemical content and rheological characteristics of sausages. These indexes are important for prognosis of quality of newly worked out or modernized receipts of sausages. The quality of sausages depends on qualitative indexes of minced meat. One of the indexes of minced beef is a consistence which is assessed not only organoleptically but on rheological characteristics. For production of sausages with advanced chemical content and consistence assessed under the help of rheological characteristics is necessary to work out the method of forecasting of ready goods quality. At projecting of the receipt we were offered to use the calculation of rheological and chemical-technological characteristics. There was described the classification of minced meat as heterogeneous system consisting of dispersive medium and phase. There were considered the possibilities of calculation of rheological, chemical indexes and complex chemical characteristics of minced meat and ready sausages in the work. The application of rheological methods of forecasting allows tracing the quality of sausages on any stage of production
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MANUFACTURE OF THE FERMENTED SAUSAGES WITH THE SMEARED CONSISTENCE
DescriptionIn foreign practice we have a great demand of using smoked sausage products with a smeared consistence. In the article the basic aspects of manufacturing smoked sausages with a smeared consistence are resulted: the choice of spices, starting cultures and the way of drawing up of forcemeat