Вплив Білоквмісних Композицій На Основі Колагену На Якість Ковбасніх Виробів

Українець, Анатолій Іванович; Пасічний, Василь Миколайович; Желуденко, Ю.В.; Полумбрик, М.М.

doi:10.15673/fst.v10i3.181

Cited by 3 publications

(2 citation statements)

References 2 publications

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“…The basic principles of ensuring the safety of food, in particular, based on animal raw materials, rest on the identification of specific contaminant forms of microorganisms and their exposure to bacteriostatic substances [1,2]. The intensity of their accumulation in the storage process of meat products to a critical level is the main hazard in the consumption of these food products.…”

Section: The Aim and Objectives Of The Studymentioning

confidence: 99%

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

Pasichnyi

Shevchenko

Khrapachov³

et al. 2020

EEJET

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Section: The Aim and Objectives Of The Studymentioning

confidence: 99%

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

Pasichnyi

Shevchenko

Khrapachov³

et al. 2020

EEJET

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“…Враховуючи, що подовження термінів зберігання варених ковбасних виробів є актуальним питанням сьогодення, для отримання стабільного та прогнозованого результату було запропоновано поєднати використання багатошарових полімерних матеріалів, призначених для пакування м'ясопродуктів, з подальшим проведенням короткочасної температурної обробки (пастеризації) готових, запакованих під вакуумом, ковбасних виробів, яка дає можливість пригнічувати ріст мікроорганізмів, що присутні на поверхні продукту. Особливо це є актуальним при використанні натуральних ковбасних оболонок, що застосовуються для виготовлення варених ковбас, сосисок та сардельок (Ukrai'nec' et al, 2016;Polumbryk et al, 2017).…”

Section: матеріал і методи дослідженьunclassified

Використання Повторної Пастеризації При Виготовленні Варених Ковбасних Виробів

Pasichnyi¹,

Khrapachov²,

Ukrainets³

et al. 2018

SMLNUVMBF

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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...

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Morphology of the Surface of Cooked Sausages Made With the Collagen-Containing Protein Additive “Bilkozyne”

Pasichnyi¹,

Kotliar²,

Polumbryk³

et al. 2018

ХНТ

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The purpose of this study was to investigate the effect of the collagen-based additive Bilkozyne on the texture of cooked sausages. This additive is a food ingredient obtained by partial hydrolysis of a beef skin split. We suggested that Bilkozyne usage in the formulae of meat products will allow reducing production costs and improving the texture of the final product. We used scanning electron microscopy (SEM) regarded as a unique tool in the comprehensive research of the texture of food products. Prior to that, we had developed a protein stabiliser (PS), based on Bilkozyne and other hydrocolloids, in order to distribute fats uniformly in the protein matrix of mincemeat. The influence of PS on the surface morphology of dried samples of cooked chicken sausages made from the mincemeat has been investigated. The main component (60 %) of the PS was collagen containing the protein Bilkozyne. The PS levels in the cooked sausages were 10 % and 15 %. Qualitative changes of the texture of cooked sausages have been examined by means of high resolution SEM. The following morphological parameters of the samples have been examined: the number of holes per 1000 µm2 of the area of the sample; the average area of the holes, µм2; the holes ellipticity; the average area of the surface without the holes per 1000 µм2 of the area of the sample. It has been shown that adding 10 % of the PS in the hydrated form results in essential improvement of the morphological features of the sausages as compared to those made with non-hydrated PS. It has been found that an increase of the PS in the formulae from 10 % to 15 % has a negative impact on the texture of the final products, causing a significant decrease in the hydration degree of the myofibrillar proteins of the meat’s muscle tissues. Bilkozyne has a positive effect on the distribution of fats and proteins in the mincemeat. This makes it possible not to change the source of fats in cooked sausages. Thus, the inclusion of Bilkozyne into the formula of cooked sausages results not only in the improvement of their texture, but also in the increase of essential amino acids content.

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Вплив Білоквмісних Композицій На Основі Колагену На Якість Ковбасніх Виробів

Cited by 3 publications

References 2 publications

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

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

Використання Повторної Пастеризації При Виготовленні Варених Ковбасних Виробів

Morphology of the Surface of Cooked Sausages Made With the Collagen-Containing Protein Additive “Bilkozyne”

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