Abstract
The aim of the work was to establish the frequency of detection of mold of raw smoked sausages and to evaluate the use of synthetic protective shrinks, which provide long-term storage of sausages. Nine batches (310 samples) of raw smoked sausages were examined, 487 crops were made on special media, 154 samples of sausages were examined according to physical and chemical parameters. We determined that an intensive contamination of their surface with micellar fungi during the sale of raw smoked sausages in retail trade is taking place: Penicillium (62.9%), Aspergillus (18.2%), Mucor (10.7%), Cladosprium (4.5%). We found that on the 5th day of their sale 4.57±1.64% of experimental sausage bulks are contaminated with micellar fungi but more massive and intensive development of micromycelia was found on the 20th day of sale (29.32±8.16% of cases). We proved that the use of protective coating/srink “Optiglianets” (Lofink Group, Ukraine), “CoatStar 110” (OJSC “Upakprint”, Russia), “Polisved1” (OJSC “Omega”, Russia), “Antibak Tauchmassa” (Company “Swed Holding”, Russia) and “Tauchmasse KP-15”, Italy), delayed up to 20 days the development of micellar fungi on the surface of prototypes of smoked sausages. We applied them in a thin layer (0.06-0.10 mm depending on the applied means) on the surface of sausage bulks and dried in drying chambers at temperature of 15.0±2.0 °C and 45 minutes exposure at a relative humidity of 70%. The weight loss of raw smoked sausages was the lowest with the use of protective coating “Optiglyanets” (Lofink Group, Ukraine) and “Polisved-1” (OJSC “Omega”, Russia). It was 14.5±0.8% and equal to 60% reduction compared to other protective coatings/shrinks implementation.
Highlights
To obtain quality and safe meat products is possible only with strict adherence to all technological and technical techniques that are implemented in meat processing enterprises of various forms of ownership (Paliy et al, 2018)
It was found that the germination of mold fungi on single sausage bulks of row-smoked sausages of the experimental group begins on the 5th day of their implementation, but more massive and intensive development of micromycelia was observed on 15-20 days
It was found that the germination of micellar fungi on sausage bulks of row-smoked sausages begins on the 5th day of their sale in the retail network, but more massive and intensive development of micromycelia was found on the 20th day of sale
Summary
To obtain quality and safe meat products is possible only with strict adherence to all technological and technical techniques that are implemented in meat processing enterprises of various forms of ownership (Paliy et al, 2018). The most important from the point of view of food and feed safety are aflatoxins, ofratoxin A, patulin, fumonisins, zearalenone, trichothecenes and others These compounds are produced by several species of micellar fungi belonging to the genera of Aspergillus, Penicillium, Fusarium and Claviceps and may have carcinogenic, mutagenic, Improvement the resistance of sausage products teratogenic, cytotoxic, neurotoxic, nephrotoxic, estrogenic and immunosuppressive properties (Abrunhosa et al, 2016; Delgado et al, 2016). Prevention of losses and preservation of quality of sausages is connected, first of all, with their protection against negative influence of microorganisms during production and storage In this regard, the issues of biological safety of products, i.e. the maximum prevention of biological risk, associated with pathogenic microorganisms on human, are the questions of the first importance in the meat industry in recent years (Iacumin et al, 2016; Rodionova & Paliy, 2018)
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