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

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.147946

Keywords:

sausages, re­pasteurization efficiency, shelf life, broiler chicken meat, packaging, safety, water activity

Abstract

We present a study into bacteriostatic effects achieved by re­pasteurization at a temperature of 85–90 °C for 20 minutes in the presence of an oxygen absorber. The applied treatment method makes it possible, on day 94 of storage, to obtain the level of contamination of microorganisms, comparable to the background microbiological contamination of sausages, for the sausages produced without pasteurization.

The study confirmed the effectiveness of protective barrier properties of multilayer polymeric materials manufactured by LLC Sirius Extruzhen (Ukraine) for the storage of boiled sausages for up to 26 days. We established the possibility of storing sausages for 35 days based on the obtained data on the stability of microbiological indicators and compliance with the requirements to organoleptic indicators.

The study presented ways to achieve the shelf life of cooked sausages twice longer than the typical, recommended for sausages with re­pasteurization. We obtained the results for sausages exposed to re­pasteurization at a temperature of 85–90 °C for 15–20 minutes. We packaged the examined samples at the thermoforming lines “Multivac” (Germany) and “Webomatic” (Germany). We performed the pasteurization of products at the “Fessman” (Germany) universal heat chamber.

We confirmed the possibility of combination of protein stabilizers and animal proteins based on pig skin, dairy products, and spices in the formulations of samples of pasteurized sausages made from beef, pork, poultry meat, in particular, poultry meat of mechanical boning. In the study, we established that the grade of boiled sausages does not produce a significant effect on the shelf life of sausages when applying re­pasteurization together with an oxygen absorber

Author Biographies

Vasil Pasichnyi, Educational and Scientific Institute of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Doctor of Technical Sciences, Professor

Department of technology of meat and meat products

Anatoliy Ukrainets, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Doctor of Technical Sciences, Professor, Rector

Oleg Khrapachov, SIRIUS EXTRUSION LTD Pilotska str., 20, Khmelnitskiy, Ukraine, 29000

Regional represantative

Andriy Marynin, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate professor, Head of Laboratory

Problem research laboratory

Roman Svyatnenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Researcher

Problem research laboratory

Olena Moroz, Lviv College of Meat and Dairy Industry Bortnianskoho str., 30/32, Lviv, Ukraine, 79039

PhD, Lecturer

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Published

2018-11-22

How to Cite

Pasichnyi, V., Ukrainets, A., Khrapachov, O., Marynin, A., Svyatnenko, R., & Moroz, O. (2018). Research into efficiency of pasterization of boiled sausage products in order to improve their storage term. Eastern-European Journal of Enterprise Technologies, 6(11 (96), 21–28. https://doi.org/10.15587/1729-4061.2018.147946

Issue

Vol. 6 No. 11 (96) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2018 Vasil Pasichnyi, Anatoliy Ukrainets, Anatoliy Ukrainets, Oleg Khrapachov, Oleg Khrapachov, Andriy Marynin, Andriy Marynin, Roman Svyatnenko, Roman Svyatnenko, Olena Moroz, Olena Moroz

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