INFLUENCE OF NATURAL BIOLOGICALLY HARMLESS INGREDIENTS ON SHELF LIFE OF CHILLED MEAT PRODUCTS
Abstract
The perspectiveness of the use of green tea and rosemary extracts, complex food additive "Almi Frish X"(rosemary and juniper extracts), dihydroquercetin to extend shelf life of meat products was studied. It was established that the use of dihydroquercetin in concentrations of 0,02%, 0,05%, 0,07%, rosemary extract in 0,05%, 0,1% 0,3%, green tea extract in 0,1% and 0,3%, complex food additive "Almi Frish X" in 0,1%, 0,2%, 0,3% during the production of cooked sausage products - a thick short sausage "Panskie picant" with a low content of sodium nitrate provides good microbiological parameters of the chilled product within 5 days of storage. It was established that the soaking of chilled pork and beef in the solution of rosemary extract in a concentration of 0,05% and 0,1% for 15 minutes ensures compliance with sanitary rules and requirements on microbiological parameters.
About the Authors
S. Gordynets
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
O. Germanovich
Pinsky meat-processing plant
Belarus
Belarus
Pinsk
V. Napreenko
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
1. Борисочкина, Л.И. Антиокислители, консерванты, стабилизаторы, красители, вкусовые и ароматические вещества в рыбной промышленности / Л.И. Борисочкина. – М.: Пищевая промышленность, 1976. Borisochkina, L.I. Antiokisliteli, konservanty, stabilizatory, krasiteli, vkusovye i aromaticheskie veshhestva v rybnoj promyshlennosti [Antioxidants, preservatives, stabilizers, dyes, flavoring and aromatic substances in fishing industry] / L.I. Borisochkina. – M.: Pishhevaja promyshlennost', 1976.
2. Люк, А. Консерванты в пищевой промышленности / А. Люк, М. Ягер. – 3-е изд. – СПб: ГИОРД, 1998. Ljuk, A. Konservanty v pishhevoj promyshlennosti [Preservatives in the food industry] / A. Ljuk, M. Jager. – 3-e izd. – SPb: GIORD, 1998.
3. Сарафанова, Л.А. Несколько слов в защиту консервантов / Л.А. Сарафанова // Пищевые ингредиенты: сырье и добавки. – 2000. – №1. – С. 47–49. Sarafanova, L.A. Neskol'ko slov v zashhitu konservantov [Several words in protection of preservatives] / L.A. Sarafanova // Pishhevye ingredienty: syr'e i dobavki. – 2000. – №1. – S. 47–49.
4. Leistner, L. Microbial stability and safety of healthy meat, poulty and fish production / L. Leistner // Production and processing of healthy meat, poulty and fish products. – London: Blackic & Professional, 1997. – P. 347–360.
5. Feiner, G. Meat products handbook. Practical science and technology / G. Feiner. – Boca Raton, Boston, NY, Washington: СRC Press, Woodhead Publ, 2006.
6. Shelef, L. Antimicrobial affects of lactates: a review / L. Shelef //J. Food Protect. – 1994. – Vol. 55. – P. 445–450.
7. Weaver, A. Antisterial activity of sodium, potassium and calcium lactate in pork laver sausages / A. Weaver, L. Shelef // J. Food Safety. – 1993. – №13. – P. 133–146.
8. Семенова, А.А. Антиокислители нового поколения для мясной промышленности / А.А. Семенова, В.В. Насонова // Мясная индустрия. – 2006. – № 2. – С. 33–36. Semenova, A.A. Antiokisliteli novogo pokolenija dlja mjasnoj promyshlennosti [Antioxidants of new generation for the meat industry] / A.A. Semenova, V.V. Nasonova // Mjasnaja industrija. – 2006. – № 2. – S. 33–36.
9. Срок годности пищевых продуктов: расчет и испытание / под ред. Р. Стеле. – СПб.: Профессия, 2006. Srok godnosti pishhevyh produktov: raschet i ispytanie [Expiration date of foodstuff: calculation and testing] / pod red. R. Stele. – SPb.: Professija, 2006.
10. Сарафанова, Л. А. Пищевые добавки: Энциклопедия / Сарафанова Л. А. – 2- е изд., испр. и доп. – СПб.: ГИОРД, 2004. Sarafanova, L. A. Pishhevye dobavki: Jenciklopedija [Food additives: Encyclopedia] / Sarafanova L. A. – 2-e izd., ispr. i dop. – SPb.: GIORD, 2004.
11. Шмулович, В.Г. Применение антиоксидантов в России для стабилизации жиров, пищевых и кормовых продуктов / В.Г. Шмулович // Вопросы питания. – 1995. – № 12. – С. 42–44. Shmulovich, V.G. Primenenie antioksidantov v Rossii dlja stabilizacii zhirov, pishhevyh i kormovyh produktov [Use of antioxidants in Russia for stabilization of fats, food and fodder products] / V.G. Shmulovich // Voprosy pitanija. – 1995. – № 12. – S. 42–44.
Review
For citations:
Gordynets S., Germanovich O., Napreenko V. INFLUENCE OF NATURAL BIOLOGICALLY HARMLESS INGREDIENTS ON SHELF LIFE OF CHILLED MEAT PRODUCTS. Topical Issues of Processing of Meat and Milk Raw Materials. 2015;1(10):197-210. (In Russ.)
Views: 198
Email this article 