THE INFLUENCE OF BIOLOGICALLY SAFE INGREDIENTS ON MICROBIAL AND OXIDATIVE POISONING OF SAUSAGE PRODUCTS WITH A LONG SHELF LIFE

The article presents the results of researches of influence of biologically safe ingredients (rosemary extract, green tea extract, dihydroquercetin, complex food additives «Frisch al'mi X») on the dynamics of changes in microbiological parameters and lipid peroxidation in the number of dry-cured sausage products highest grade during storage. It was found that the use of rosemary extract in an amount of 0,1%, green tea extract in an amount of 0,1%, dihydroquercetin in an amount of 0,02% of the unsalted raw material weight in the formulations of dried sausage products allows to ensure compliance of the finished products with microbiological indicators with the requirements of Sanitary norms and rules and Hygienic standards, as well as to reduce their oxidative poisoning compared to the control sample for 60 days of storage. The combined use of natamycin (concentration of 1 g/l solution) for surface treatment of sausages and biologically safe ingredients in the formulations helps to reduce the growth of yeast and mold on the surface of the experimental samples during storage for 60 days.

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