Devising barrier technologies to ensure the stability of microbiological and organoleptic quality indicators of meat semi-finished products

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.247694

Keywords:

chilled semi-finished products, barrier technologies, extracts from plant-based preparations, bioprotective effect

Abstract

Ways to ensure the quality and safety of meat processing products are being devised at an intensive pace. To solve these tasks, various "barriers" are used: chemical, physical, microbiological, as well as their combinations. When performing this research, a critical analysis of existing "barriers" as techniques to stabilize the quality of meat products with long shelf life was carried out. It has been revealed that the main preferences of consumers are associated with natural additives that ensure the safety of products. The introduction of modern barrier technologies is a relevant issue as it could ensure the stability of quality indicators during storage. An important task is to use natural raw materials as barriers. To this end, an analysis of the antioxidant activity of extracts from various plant-based raw materials was carried out. The results make it possible to devise technologies for creating film coatings with bioprotective properties. The dynamics of changes in the microbiological contamination of large-piece semi-finished products from beef in the process of storage at different temperatures were studied. It was found that the use of film barrier coatings leads to a restraining of the growth of microflora and has a bacteriostatic effect, which helps extend the shelf life of semi-finished products compared to control samples. The implementation of this study's results could significantly prolong the shelf life of meat semi-finished products, including at positive temperatures, without the risk of microbiological spoilage and loss of quality and functional-technological characteristics.

Author Biographies

Sultan Sabraly, Almaty Technological University

Master of Technical Sciences

Department of "Food Safety and Control"

Irina Glotova, Voronezh State Agrarian University named after Emperor Peter the Great

Doctor of Technical Sciences, Professor

Department of «Technologies of storage and processing of agricultural products»

Sergey Shakhov, Voronezh State University of Engineering Technologies

Doctor of Technical Sciences, Professor

Department of «Machines and Apparatuses of Food Production»

Alla Kutsova, Voronezh State University of Engineering Technologies

PhD, Associate Professor

Department of Technologists of Animal Products

Sholpan Abzhanova, Almaty Technological University

PhD, Associate Professor

Department of Food Biotechnology

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Published

2021-12-28

How to Cite

Sabraly, S., Glotova, I., Shakhov, S., Kutsova, A., & Abzhanova, S. (2021). Devising barrier technologies to ensure the stability of microbiological and organoleptic quality indicators of meat semi-finished products. Eastern-European Journal of Enterprise Technologies, 6(11 (114), 84–89. https://doi.org/10.15587/1729-4061.2021.247694

Issue

Vol. 6 No. 11 (114) (2021): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2021 Sultan Sabraly, Irina Glotova, Sergey Shakhov, Alla Kutsova, Sholpan Abzhanova

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