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

Abstract

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

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

“…To optimize the shelf life of sausages, pasteurized with an oxygen absorber, top-grade sausages "Extra" and first-grade sausages "Delicious", which were produced by LTD "Zhytomyr meat processing plant" (Ukraine) by TU U 15.1-32122069-006:2008, were studied [31].…”

“…The formulations of the studied products used the traditional types of meat raw materials (pork, poultry, beef, protein stabilizers, animal collagen-containing proteins), and spices [31].…”

“…The study of the influence of "active packaging" on microbiological stability proves the effectiveness of the use of absorbers [31]. However, the available sources do not contain the data on the influence of the elements of "active packaging" on a change in PV and AV when they are used at the pasteurization stage.…”

Investigation of the Influence of the Rosemary Extract on the Oxidizing Stability of Fats of Semi-Smoked Sausages With Peking Duck Meat

“…There is an ecological method of meat enrichment with anti-oxidizing inhibitors at breeding through feeding, but its defect is instability of the concentration of active substances in certain forage types [21][22][23]. Most progressive methods are the use of modified packages, covered with vegetable extracts [24,25] or special gas mediums [26]. But the most spread way of inhibiting lipids oxidation in meat and meat-containing products is to use antioxidants, both synthetic [27,28], and natural [29][30][31].…”

Establishing temperature and time factors for the post-pasteurization of gourmet meat products

“…Possibility of extending shelf life of boiled sausages using repeated pasteurization was studied in [27]. To extend shelf life of boiled small sausages up to 72 days, repeated pasteurization at a temperature of 85-90 °C for 15-20 minutes was used.…”