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

Abstract

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.

Analysis of the effectiveness of natural plant extracts in the technology of combined meatcontaining bread

“…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. This confirms the results of studies [40][41][42], which say that the most active components of rosemary extract are carnosol, carnosic acid, rosemary acid, are the powerful antioxidants.…”