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
Introduction. The aim of this study was to analyze the effectiveness of rosemary and cranberry extracts in the technology of combined meatcontaining breads with freshwater fish and a high content of polyunsaturated fatty acids.Materials and methods. A model for studying the effectiveness of rosemary and cranberry extracts was meatcontaining bread with freshwater fish. The acid value, peroxide value, thiobarbituric acid reactive species were determined during the storage of meatcontaining breads with extracts.Results and discussion. Rosemary extract has a high antioxidant activity and effectively inhibits the process of lipid oxidation in meatcontaining combined breads with Muscovy duck meat and freshwater fish meat.Cranberry extract does not inhibit the hydrolysis of fat during storage of meatcontaining combined breads, and has little positive effect on the formation of primary oxidation products and the accumulation of secondary lipid oxidation products.The addition of rosemary extract in the amount of 0.02-0.06% allows slowing down the hydrolytic oxidation of minced lipids by 36.19-36.36%. The using of rosemary extract in concentrations of 0.02-0.06% by weight of minced meat helps to slow down the lipid peroxidation in meatcontaining breads with fish, reducing the amount of peroxides almost four times.The rosemary extract at a concentration of 0.06% by weight of raw materials was the most stabilizing effect. PV in this sample at the end of the study period was 0.013±0.001% J2, whereas in the control this parameter was 0.05±0.001% J2, which is almost 4 times higher.The stabilization of lipid peroxidation in meatcontaining breads with Muscovy duck meat and white carp has the effect of inhibiting the formation of secondary oxidation products, which is confirmed by the results obtained. The amount of aldehydes and ketones was the lowest at the end of the shelf life of breads with rosemary extract and was 0.74-0.76 mg MA/kg, which is lower than in the control sample by 17-20%. The products contain a significant amount of moisture in the active phase, which prevents long-term storage of products without the use of substances that slow down the oxidation process.Conclusions. The addition of rosemary and cranberry extracts has been shown to inhibit lipid oxidation during storing meatcontaining breads with a combined raw material composition.
The work is devoted to the study of the effectiveness of the use of berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the technology of semi-smoked sausages. The aim of the study was to study the effectiveness of the use of berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the technology of semi-smoked sausages. The raw minced semi-smoked sausages were supplemented with the above-mentioned extracts in concentrations of 0.2–0.5 % of the weight of raw materials in order to slow down the oxidative processes in the lipid fraction of the product. Studies of the antioxidant efficiency of berry extracts and the effect on microbiological stability were performed during the shelf life of the finished product. It has been found, that the introduction of the chokeberry extract in a concentration of 0.2 to 0.5 % of the weight of minced meat significantly inhibits the hydrolytic oxidation of lipids in the finished product, resulting in reduced intensity of lipid peroxidation. It has been confirmed, that the stabilization of lipid peroxidation in semi-smoked sausages leads to inhibition of the formation of primary oxidation products. At the end of the shelf life of the PV (peroxide value) of the test samples was at least 0.017 mg/KOH (potassium hydroxide), which was 63.04 % less than in the control. The study of the content of secondary oxidation products allowed to estimate the depth of oxidation processes, occurring in the samples of semi-smoked sausages when stored for 25 days at a temperature of 0–6 °C. It has been proved, that the amount of secondary oxidation products, reacting with thiobarbituric acid, was the lowest at the end of the shelf life of the finished product with a concentration of the chokeberry extract of 0.5 %. TBV (thiobarbituric value) of this sample was 0.197±0.001 mg MA/kg, which was 3.74 times lower than in the control. The introduction of extracts can reduce microbiological contamination and achieve a bacteriostatic effect. The lowest total contamination was recorded in a sample with a concentration of the chokeberry extract of 0.5 %. The tendency to decrease MAFAnM (number of mesophilic aerobic and facultative anaerobic microorganisms) was noted in all experimental samples. And in direct proportion to the concentration of extracts. Comparative evaluation of the effectiveness of the preparations showed that the extract of chokeberry in a concentration of 0.5 % more effectively inhibits oxidative processes than the extract of black currant
In order to prevent oxidative damage, an experiment was conducted to determine the effectiveness of berries extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the production of half-smoked sausages. The recipe of half-smoked sausages with a polycomponent composition of raw materials includes semi-fat pork with muscle tissue, tendon-free lean pork, tendon-free Muscovy duck meat, side pork, hydrated bamboo fiber. Berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) at concentrations of 0.2–0.5 % to the weight of crude minced meat were added to the examined samples of minced meat. Sample No. 1 was a control, that is, made without the addition of extracts of berries. During the storage of products with extracts, an acidic number, a peroxide number, a thiobarbituric number, and the predefined indicators of microbiological safety were determined. The addition of chokeberry extract in the amount of 0.2–0.5 % to the minced meat weight significantly slows down the hydrolytic oxidation of lipids in finished products, effectively inhibits the peroxide oxidation of fat. The use of blackcurrant extract also has an antioxidant effect but is weaker. Stabilizing the peroxide oxidation of lipids in half-smoked sausages has the effect of inhibiting the formation of secondary oxidation products, which is confirmed by the results reported here. The amount of secondary oxidation products was the smallest at the end of the shelf life of the product with a concentration of chokeberry extract of 0.5 % and was 0.197±0.001 mg MA/kg, which is 3.74 times lower than that in the control. The addition of extracts of chokeberry and black currant reduces microbiological contamination and has a bacteriostatic effect. The most effective is the introduction of chokeberry extract in the amount of 0.05 %, which reduces the oxidative damage to fat by more than three times.
Prospects for the use of vegetable raw materials in the technology of sour-milk desserts have been substantiated. According to the results of organoleptic and physicochemical parameters, a rational ratio of recipe components in the product has been established. The results of the organoleptic evaluation show that the introduction of sublimated fruits in an amount of less than 5 % does not give a pronounced taste and smell. And the introduction of dry whey protein concentrate in an amount of more than 6 % contributes to a heterogeneous consistency with the presence of lumps. It has been investigated, that with increasing the amount of sublimated fruits in the sour-milk dessert, the active acidity slowly decreased in the range of 4.8…5.4 pH units. Due to which the process of fermentation of the mixture is slow. The moisture holding index increased with the addition of sublimated fruits by an average of 4 %. The presence of a dry whey protein concentrate gives the products a delicate plastic consistency due to the high dispersion of whey protein micelles and the peculiarities of gelation. Therefore, it is recommended to add sublimated fruits to the sour-milk dessert not more than 7 %, dry whey protein concentrate not more than 6 %. The nutritional value of the sour-milk dessert in accordance with the most important components according to the daily requirement has been studied. The consumption of sour-milk dessert will ensure the content of easily digestible biologically complete milk protein within 5–8 g/100 g. The combination of the sour-milk base with raw fruits will provide potassium content by 166–267 g/100 g, magnesium content by 16–24 g/100 g, calcium by 135–180 g/100 g, sodium by 53–70 g/100 g
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.