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

Pasichnyi, Vasyl; Shevchenko, Oleksandr; Khrapachov, Oleg; Marynin, Andrii; Radzievskaya, Irina; Matsuk, Yuliiа; Geredchuk, Alina; Кулигин, М Л

doi:10.15587/1729-4061.2020.209588

Cited by 1 publication

(1 citation statement)

References 25 publications

(32 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, the investigation by Pasichnyi et al . (2020), assessing the impact of incorporating prebiotics and probiotics, showed increased microbiological stability and improved consumer health safety. In our study, employing exclusively natural plant‐based additives (sesame seeds and their oil), their inclusion did not impact product quality and shelf life.…”

Section: Discussionmentioning

confidence: 99%

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Serikkyzy,

Baybolova,

Kulazhanov

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryThis study investigates strategies to improve the quality and prolong the shelf life of semi‐smoked sausages made from beef by incorporating vegetable products. In this study, sesame seeds and sesame oil were employed as plant‐based products. Organoleptic analysis was comprehensively conducted, assessing sensory characteristics such as taste, aroma, texture and visual appearance of semi‐smoked sausages. Evaluations were performed by experienced experts, ensuring a meticulous and precise investigation of the sensory attributes of the product. The analysis encompasses a comprehensive examination of microbiological parameters over varying storage periods, a detailed study of the overall chemical composition, sensory evaluations and scrutiny of pH variations and oxidative processes during the 0–30 days storage interval. Distinct groups, including a control group (Group 1—sausages without vegetable additives), Group 2 (sausages with sesame seed incorporation) and Group 3 (sausages with sesame oil inclusion), were subjected to the experimental conditions. Evaluating the pH levels revealed a significant gradual increase in Group 3 compared to both the control (P ≤ 0.01) and Group 2 (P ≤ 0.05). Simultaneously, water activity values experienced a notable decrease to 0.944 (P ≤ 0.05) in all groups, providing a uniform trend across the experiment. The introduction of plant‐based ingredients, particularly sesame, and the comprehensive examination of various production technologies, encompassing both standard and accelerated processes, distinguish this study from existing works. Furthermore, the research takes into account a complex array of factors acting as barriers, providing valuable practical insights for potential improvements in the production of semi‐smoked sausages.

show abstract

Section: Discussionmentioning

confidence: 99%

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Serikkyzy,

Baybolova,

Kulazhanov

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

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

Abstract: 46 production organization. Besides, incoming control of raw materials, delivery, and sale of food products to trading networks, minimizing the risks regarding product safety for consumers remain important [1, 2].

Cited by 1 publication

References 25 publications

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Contact Info

Product

Resources

About