| Abstrakt: |
Canned meat lump foods are included in group of long-life food and have expiry date from 5 years. There are many researches about oxidation processes in these canned foods within this expiry date. However, there are limit of researches about macronutrients destruction in canned foods preserved more than 5 years because of long time required for research. Exploring of these issues is a significant scientific interest, because the expiry date of meat canned foods can be extended in case of positive result. We used the method of "accelerated aging" to reduce the time of research, the method was developed by the Federal Research Center of Food Systems named after V.M. Gorbatov Russian Academy of Sciences. Canned foods were stored at a temperature of +37 ˚С. Oxidative and hydrolytic processes in canned foods go faster in 1, 5-2 times during high temperature than during standard storage conditions (from 0 to 20 ˚С). Using this method, a systematic study of the dynamics of physicochemical indicators, characterizing oxidative and hydrolytic processes in canned food, was carried out, the estimated storage time of which, according to the method, was 8 years. The critical increase of titratable acidity is 80-90%, pH change is 0,6 units, thiobarbituric acid value are considered critical more than 0, 3 mg/kg, the content of amino-ammonia nitrogen is more 90 mg%. Exceed of one or several markers critical value evidences about canned foods poor quality. It was demonstrated that during whole experiment period the markers of oxidative spoiling did not exceed critical values. This data correlated with organoleptic test results. The test samples did not have unacceptable characteristics like extraneous or sour taste, unpleasant odor, etc. On later stages of storage dryness and crumbling of meat pieces were noted, however, these changes in consistency were not critical; in general, the organoleptic characteristics of canned foods were in accordance with set requirements. Basing on the results obtained the dynamics of destructive processes occurring during in period of boosted aging in in the lipid and protein fractions of canned foods, was characterized, the conclusion about ability to extend the expiry date of canned foods until 7 years was made. [ABSTRACT FROM AUTHOR] |
