Investigation of the influence of the modified packaging plastic film on the mayonnaise quality parameters during storage

Abstract

The emergence of new polymer materials, available antimicrobial drugs and modification methods create favorable prerequisites for the invention of a new generation of packaging. It should be related with scientific justification and experimental confirmation of their effectiveness and complete safety. The research of influence of packaging polyethylene film modified with silver and zinc microparticles on organoleptic, physico-chemical and microbiological indices of mayonnaise quality during its storage has been performed. The packaging film was obtained on an extruder XQI-800 using silver salt and zinc oxide. The content of particles in the modified polyethylene film was silver - 38 mg/kg, zinc - 1020 mg/kg. It is shown that mayonnaise stored in a modified plastic film for 3 months at room temperature in a place exposed to light meets the requirements of microbiological safety: there are no bacteria of the Escherichia coli group (ESCH) (coliforms), pathogenic microorganisms, including salmonella, as well as yeast and mold. The organoleptic characteristics and acidity index of mayonnaise were found to be in full compliance with the standardized values during storage, and the dynamics of changes in lipid peroxide number was significantly less intensive than those established for mayonnaise stored in unmodified polyethylene film. The degree of migration of silver and zinc particles into mayonnaise during its storage for 3 months was found to be 23.7% and 16% respectively. The results obtained allow us to evaluate the modified film as a perspective packaging material.