Main Aspects of Using Multilayer Polymeric Materials for Pasterization and Sterilization of Products in the Meat Processing Industry

Ukrainets

et al. 2018

EUREKA: Life Sciences

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.

Section: Introductionmentioning

confidence: 99%

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

Ukrainets

et al. 2018

EUREKA: Life Sciences

“…In most researches studies of the influence of regulators of oxidation processes are oriented on using natural antioxidants, oleoresins of spices and extracts, and that doesn't take into account their possible inactivation at pasteurization [12,13]. The use of active high-barrier package [14,15], non-traditional methods of raw materials preparation [16,17] are potential directions of further studies. But at using methods of increasing package barriers, more attention must be paid to reorientation of raw material resources on using poultry meat, vegetable fillers [18][19][20], milk processing products [21,22], food hydrocolloids and emulsions [25].…”

Section: Problem Reviewmentioning

confidence: 99%

Prognostication of Storage Terms for Pasteurized Sausages With Active Package Elements

Shevchenko

et al. 2020

EUREKA: Life Sciences

The work is devoted to optimization modeling of an influence of pasteurization with oxygen absorbers on spoilage processes of lipids of boiled sausage products. According to the results, the influence on changes of peroxide and acid numbers of lipids of small sausages, pasteurized at presence of an oxygen absorber, has been mathematically prognosticated. At mathematical modeling, mathematic packages MathCad and «Data analysis» (ЕТ) MSExcel were used. The experiment was planned according to the plan of full factorial experiment. The dependence as to the influence of the recipe composition of sausage products at their storage on peroxide and acid number values has been revealed. The conducted modeling allows to state the adequacy of obtained regressive equations. The obtained empirical dependencies allow to prognosticate a storage term of boiled sausages products, pasteurized with elements of active package at using protecting barrier multi-layer polymeric materials. The optimization modeling was conducted by structuring a mathematical model as an analytic expression that reflects the connection of factor signs with a parametric index. The obtained response functions are adequate and have a high correspondence to real experimental data. Storage terms were substantiated for small sausages, which recipe included beef, pork, poultry meat and also food emulsions, based on animal proteins. The process of repeated pasteurization was conducted at temperature 85–90 °С during 15–20 minutes

“…The shelf life of foodstuffs under the specified storage conditions [4] is determined by the achievement of the critical values of microbiological contamination, taking into consideration the reserve coefficient [3].…”

Section: The Aim and Objectives Of The Studymentioning

confidence: 99%

“…The methods for extending the shelf life using pasteurization and sterilization effects have both definite advantages concerning the microflora inactivation, and a series of shortcomings, related to the changes in the quality composition of proteins and fats [3,6,7]. In the production of pasteurized boiled sausage products, the normal shelf life is 45 days [3,4,8]. To extend the shelf life of meat products, one uses top barrier packaging materials and the elements of active packaging, improving their storage conditions [4,5].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…In the production of pasteurized boiled sausage products, the normal shelf life is 45 days [3,4,8]. To extend the shelf life of meat products, one uses top barrier packaging materials and the elements of active packaging, improving their storage conditions [4,5]. There is an evidence of a potential possibility of leveling the difference between pasteurization and sterilization effects [8] when it comes to the development of microflora.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

See 1 more Smart Citation

Substantiating the optimized shelf life of pasteurized sausages with the elements of active packaging

Shevchenko

et al. 2020

EEJET