Development of combined semi-finished products from poultry and vegetables with prolonged shelf life

Abstract

Ionizing radiation in combination with vacuuming is a perspective method for shelf life prolongation of a wide range of food products. It is known that ionizing radiation can notably decrease the quantity of pathogenic microorganisms in food products along with preserving or improving of sensory characteristics of the products. The research on influence of ionizing radiation on food products quality and safety was carried out on semi-finished products from poultry meat (chicken) with vegetable stuffing composed from pumpkin, carrots and cedar nuts oilcake. The samples of stuffing and semi-finished products were packed into LDPE bags, vacuumed, and then exposed to ionizing radiation with high-energy electron beams of 3, 4, 5, and 7 kGy doses. The samples were evaluated by sensory characteristics, dry matters, vitamin C and mesophilic aerobes and facultative anaerobes content. It was determined that ionizing radiation has a positive effect on moisture-retaining capacity of stuffing and semi-finished products samples and presumes their shelf life prolongation. However, vitamin C content decreases during shelf life of samples regardless of radiation dose. The dose of 4 kGy doesn’t have negative effect on sensory characteristics of samples and can be considered as optimal. Therefore, practical implementation of developed technology will make possible the prolongation of food products shelf life, reduce storage costs at public catering enterprises and allows its integration into the HACCP system.