Використання Повторної Пастеризації При Виготовленні Варених Ковбасних Виробів

Abstract

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...

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

“…Important factors of storing quality and safety parameters of products are substantiations of storage methods [7]. 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].…”

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

“…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].…”

“…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].…”

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

“…The ways to extend storage periods of sausage production made with a use of raw materials of animal and vegetable origin are re-pasteurization [3] and active packaging elements [2,4]. Re-pasteurization makes it possible to achieve 45 days of storage for boiled sausages [3,4]. It is also effective to use multilayer polymeric materials, which can provide conditions for re-pasteurization and provide high barrier properties [4,5].…”

“…Important factors for retaining the quality and safety of food products in the meat processing industry, in particular sausage products, are the justification of methods for providing the abiotic processes [2]. Conservation by heating with application of different types of heat treatment [3,6,7] ensures that products are ready to use. 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.…”