Research into efficiency of pasterization of boiled sausage products in order to improve their storage term
| Autor: | Vasil Pasichnyi, Anatoliy Ukrainets, Oleg Khrapachov, Andriy Marynin, Roman Svyatnenko, Olena Moroz |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
safety
Water activity 020209 energy packaging Organoleptic 0211 other engineering and technologies Energy Engineering and Power Technology Pasteurization 02 engineering and technology Shelf life Industrial and Manufacturing Engineering Protective barrier law.invention Pig skin law Management of Technology and Innovation water activity lcsh:Technology (General) 021105 building & construction 0202 electrical engineering electronic engineering information engineering lcsh:Industry repasteurization efficiency Food science broiler chicken meat Electrical and Electronic Engineering Applied Mathematics Mechanical Engineering Contamination Computer Science Applications sausages Control and Systems Engineering lcsh:T1-995 Environmental science Poultry meat shelf life lcsh:HD2321-4730.9 |
| Zdroj: | Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (96), Pp 21-28 (2018) |
| ISSN: | 1729-4061 1729-3774 |
| Popis: | We present a study into bacteriostatic effects achieved by repasteurization at a temperature of 85–90 °C for 20 minutes in the presence of an oxygen absorber. The applied treatment method makes it possible, on day 94 of storage, to obtain the level of contamination of microorganisms, comparable to the background microbiological contamination of sausages, for the sausages produced without pasteurization.The study confirmed the effectiveness of protective barrier properties of multilayer polymeric materials manufactured by LLC Sirius Extruzhen (Ukraine) for the storage of boiled sausages for up to 26 days. We established the possibility of storing sausages for 35 days based on the obtained data on the stability of microbiological indicators and compliance with the requirements to organoleptic indicators.The study presented ways to achieve the shelf life of cooked sausages twice longer than the typical, recommended for sausages with repasteurization. We obtained the results for sausages exposed to repasteurization at a temperature of 85–90 °C for 15–20 minutes. We packaged the examined samples at the thermoforming lines “Multivac” (Germany) and “Webomatic” (Germany). We performed the pasteurization of products at the “Fessman” (Germany) universal heat chamber.We confirmed the possibility of combination of protein stabilizers and animal proteins based on pig skin, dairy products, and spices in the formulations of samples of pasteurized sausages made from beef, pork, poultry meat, in particular, poultry meat of mechanical boning. In the study, we established that the grade of boiled sausages does not produce a significant effect on the shelf life of sausages when applying repasteurization together with an oxygen absorber |
| Databáze: | OpenAIRE |
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