Antioxidant Plant Extracts in the Meat Processing Industry

Ukrainets, Anatoliy

doi:10.15407/biotech9.02.019

Cited by 16 publications

(15 citation statements)

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“…Conservation by heating provides driving products to readiness using different types of thermal processing for meat products [8][9][10]. A series of researchers recommend to use complexes of natural antioxidants, present in spicy-aromatic raw materials, fruits and vegetables in the production process alongside with decreasing a level of microbiological contamination [11,12]. There are studies that prove the expedience of introducing extracts of black pepper [13,14], oil resins of rosemary [14,15], and also extracts of mace and coriander that have the bactericidal effect [15,16] for achieving bacteriostatic effects.…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Effectiveness of Air Pasteurization of Sausage Products Using Active Packing Elements

Pasichnyi

Ukrainets

Khrapachov³

et al. 2018

EUREKA: Life Sciences

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The aim of the researches was to determine the effectiveness of repeated pasteurization using an air absorbent. The effectiveness of repeated pasteurization is studied at an air absorbent for prolonging the storage life of sausage products. Pasteurization was realized at temperature 85-90 °С during 15-20 minutes. The obtained results of the stability of quality indices of sausage products in storage terms up to 94 days corresponded to standard values for this product type. According to organoleptic parameters, products correspond to requirements of normative documents and have high quality indices during the indicated storage term. At the end of the storage term the deviation of the quality index of organoleptic parameters by the five-point scale was no more 0,09 units for pasteurized products with an air absorbent. The decrease of the index of the average point mark for pasteurized products without an air absorbent was 0,17 units. It proves the high stability of the quality of sausage products at the storage process. The conducted analysis as to the change of the water activity index in storage terms for pasteurized wieners with an air absorbent proves that its use doesn't essentially influence aw value. This effect is proved by the microbiological and organoleptic stability of sausage products at storage.

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Section: Introductionmentioning

confidence: 99%

Investigation of the Effectiveness of Air Pasteurization of Sausage Products Using Active Packing Elements

Pasichnyi

Ukrainets

Khrapachov³

et al. 2018

EUREKA: Life Sciences

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“…A number of researchers recommend to use complexes of natural antioxidants [2,8,9] in production in addition to reducing of a level of microbiological contamination. There are studies that confirm effectiveness of application of spice extracts [10,11], oleoresins of spices [11,12] and extracts with bactericidal properties [12,13] for obtaining of bacteriostatic effects. However, there is a restriction on the use of these preservatives in production of boiled sausages.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Research into efficiency of pasterization of boiled sausage products in order to improve their storage term

Pasichnyi

Ukrainets

Khrapachov³

et al. 2018

EEJET

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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

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“…Але одночасно дані продукти мають порівняно невеликий термін зберігання, що дуже незручно за умов розгалуженого ланцюга логістики в умовах сьогодення. Збільшити термін зберігання даної продукції можливо за рахунок використання газо-та паронепроникних оболонок, консервуючих речовин природного та хімічного походження (Ukrainets, 2016), пакування під вакуумом та в модифікованому газовому середовищі.…”

Section: національний університет харчових технологій м київ українаunclassified

Використання Повторної Пастеризації При Виготовленні Варених Ковбасних Виробів

Pasichnyi¹,

Khrapachov²,

Ukrainets³

et al. 2018

SMLNUVMBF

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The issue of food safety is perhaps one of those that receive a lot of attention in present conditions. Maintaining the freshness and quality of the product during its preservation and satisfying the consumer's requirements is the main producers and retailers' goal. Boiled sausages, frankfurters, bangers are a very common and popular consumer product group. But at the same time, these products have a relatively short storage term, which is very uncomfortable in terms of the branched logistics chain, to which most meat producers have become accustomed. There are ways to extend the storage period of this product, namely: through the use of gas and steam-proof membranes, preserving agents, packaging of products in multi-layer polymer materials, etc. However, in order to achieve stable results in the production, storage and marketing of products, it is necessary to control a number of factors such as: hygiene, temperature, pH, water activity (a w ), influence of oxygen and etc., as they affect the consumer characteristics of the product and, in the absence of control -contribute to its deterioration. An essential type of deterioration is microbiological, which is caused by the action of microorganisms: bacteria, mold, yeast, viruses, etc. It is known that most microorganisms develop on the surface of the product, especially if it concerns the natural casings used for the manufacture of sausage products. Some scientists worked on developments related to the inhibitory properties of plant extracts, the effect of chitosan, etc., which were used to cover polymer films, giving them antimicrobial properties. However, the drawback of using polymer films with aseptic properties is a limitation to their use in industrial environments. Considering that the extension of the storage term of boiled sausage products is a key issue, in order to obtain a stable and predictable result, it was suggested to combine the use of multilayer polymeric materials intended for the packaging of meat products, followed by short-term temperature treatment (pasteurization) of finished, vacuum packed, sausage products, which makes it possible to suppress the growth of microorganisms present on the surface of the product after the primary heat treatment. In the course of the research, the sausages of the highest and the first grade were made and vacuum packed in multilayer polymer materials (films), followed by short-term pasteurization. Control samples were similar in composition sausage products, which were made according to the requirements of the technical specifications and vacuum packed, but which were not subjected to additional heat treatment (pasteurization). During the storage period, organoleptic, microbiological, physical-chemical studies were carried out, measured: water activity, moisture binding capacity, moisture retaining ability, amino acid composition of the product, structural and mechanical parameters. According to the results of research, a positive result about the possibility of storing pasteurized sausages of both the highes...

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Antioxidant Plant Extracts in the Meat Processing Industry

Cited by 16 publications

References 0 publications

Investigation of the Effectiveness of Air Pasteurization of Sausage Products Using Active Packing Elements

Investigation of the Effectiveness of Air Pasteurization of Sausage Products Using Active Packing Elements

Research into efficiency of pasterization of boiled sausage products in order to improve their storage term

Використання Повторної Пастеризації При Виготовленні Варених Ковбасних Виробів

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