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

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.209588

Keywords:

small sausages, pasteurization, storage, residual nitrite, peroxide peroxide value, acid value, microflora

Abstract

Based on the research results, optimization modeling was performed and the shelf life of pasteurized sausage products of the boiled group with the elements of active packaging was substantiated. Re-pasteurization was carried out at the temperature of 85–90 °C for 15–20 minutes in the presence of an oxygen absorber. The dependence regarding the impact of indicators of peroxide and acid numbers on residual content of sodium nitrite accumulation during long-term storage, depending on the formulation composition of sausage products was found.

According to the data of stability of microbiological indicators of pasteurized sausage products and increased values of peroxide and acid numbers, the mathematical dependences to determine the shelf life of sausages were obtained. The dependences substantiate the extended storage for boiled sausage products of the first and top-grade under the condition of using the protective barrier multilayer polymeric materials and the elements of "active packaging".

The conducted optimization modeling in accordance with the obtained experimental data substantiates with high confidence probability the relations between the indicators of quality and safety of sausage products at their shelf life that is longer than normatively recommended. Due to the analysis of response surfaces, an extended shelf life of the high-grade pasteurized sausage products of the boiled group was estimated to be up to 95 days, of the first grade – up to 83 days. The obtained mathematical dependences make it possible to predict the shelf life of pasteurized boiled sausage products, depending on the formulation composition and the use of an oxygen absorber during pasteurization.

The presented prediction and substantiation of the shelf life was performed for sausages, the formulation of which contained the traditional kinds of meat: beef, pork, and poultry. In addition, poultry of mechanical rolling, protein stabilizer and animal proteins based on pig skins, dairy products and spices were included in the composition. In the process of production, sausages were subject to re-pasteurizing at the temperature of 85–90 °C for 15–20 minutes

Author Biographies

Vasyl Pasichnyi, National University of Food Technologies Volodumurska str., 68, Kyiv, Ukraine, 01601

Doctor of Technical Sciences, Professor, Head of Department

Department of Technology of Meat and Meat Products

Oleksandr Shevchenko, National University of Food Technologies Volodumurska str., 68, Kyiv, Ukraine, 01601

Doctor of Technical Sciences, Professor, Vice Rector

Oleg Khrapachov, LLC "Sirius Extrusion" Pilotska str., 20, Khmelnitsky, Ukraine, 29010

Regional Represantative

Andrii Marynin, National University of Food Technologies Volodumurska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor, Head of Laboratory

Problem Scientific Research Laboratory

Irina Radzievskaya, National University of Food Technologies Volodumurska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Fats, Perfumery and Cosmetic Products Technology

Yuliiа Matsuk, Oles Нonchar Dnipro National University Haharina str., 72, Dnipro, Ukraine, 49010

PhD, Associate Professor

Department of Food Technologies

Alina Geredchuk, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36014

PhD, Senior Lecturer

Department of Food Industry Technologies and Restaurant Industry

Mikhail Kuligin, Kherson National Technical University Beryslavske shosse str., 24, Kherson, Ukraine, 73008

Doctor of Technical Sciences, Associate Professor

Department of Chemical Technology, Expertise and Food Safety

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Published

2020-08-31

How to Cite

Pasichnyi, V., Shevchenko, O., Khrapachov, O., Marynin, A., Radzievskaya, I., Matsuk, Y., Geredchuk, A., & Kuligin, M. (2020). Substantiating the optimized shelf life of pasteurized sausages with the elements of active packaging. Eastern-European Journal of Enterprise Technologies, 4(11 (106), 46–54. https://doi.org/10.15587/1729-4061.2020.209588

Issue

Vol. 4 No. 11 (106) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2020 Vasyl Pasichnyi, Oleksandr Shevchenko, Oleg Khrapachov, Andrii Marynin, Irina Radzievskaya, Yuliiа Matsuk, Alina Geredchuk, Mikhail Kuligin

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