Influence of collagen films on the microbial obsemination of semi-finished meat products

Abstract

The article shows the effect of collagen films on microbial contamination and quality indicators during the storage of semi-finished products, as well as microbiological and organoleptic studies. Innovations in the field of food packaging are currently the most promising breakthrough of nanotechnology in everyday life. The impact of nanotechnology on the life, health and safety of mankind in the coming century can be compared with the general impact of antibiotics, printed circuits and polymers on the life of society. According to the results of microbiological studies, it was found that the use of film barrier coatings leads to inhibition of the growth of microflora and has a bacteriostatic effect, which contributes to lengthening the shelf life of semi-finished products compared with control samples. The research works were devoted to semi-finished beef products. The study revealed the dynamics of the microflora content of semi-finished products during storage, studied the effect of the developed collagen coatings on the development of microorganisms and changes in the quality indicators of meat semi-finished products during long-term storage. And also, an organoleptic assessment of the quality of packaged products was carried out. The aim of the work is to substantiate the barrier technologies of meat semi-finished products and culinary products due to the purposeful use of biologically active substances of plants and collagen proteins of animal tissues.