Substantiating the optimized shelf life of pasteurized sausages with the elements of active packaging

Vasyl Pasichnyi,Mikhail Kuligin,Oleksandr Shevchenko,Alina Geredchuk,Irina Radzievskaya,Oleg Khrapachov,Yuliiа Matsuk,Andrii Marynin

doi:10.15587/1729-4061.2020.209588

Abstract

Based on the research results, optimization modeling was performed and the shelf life of pasteurized sausage products of the boiled group with the elements of packaging was substantiated. Re-pasteurization was carried out at the temperature of 85–90 °C for 15–20 minutes in the presence of an oxygen absorber. The dependence regarding the impact of indicators of peroxide and acid numbers on residual content of sodium nitrite accumulation during long-term storage, depending on the formulation composition of sausage products was found. According to the data of stability of microbiological indicators of pasteurized sausage products and increased values of peroxide and acid numbers, the mathematical dependences to determine the shelf life of sausages were obtained. The dependences substantiate the extended storage for boiled sausage products of the first and top-grade under the condition of using the protective barrier multilayer polymeric materials and the elements of active packaging. The conducted optimization modeling in accordance with the obtained experimental data substantiates with high confidence probability the relations between the indicators of quality and safety of sausage products at their shelf life that is longer than normatively recommended. Due to the analysis of response surfaces, an extended shelf life of the high-grade pasteurized sausage products of the boiled group was estimated to be up to 95 days, of the first grade – up to 83 days. The obtained mathematical dependences make it possible to predict the shelf life of pasteurized boiled sausage products, depending on the formulation composition and the use of an oxygen absorber during pasteurization. The presented prediction and substantiation of the shelf life was performed for sausages, the formulation of which contained the traditional kinds of meat: beef, pork, and poultry. In addition, poultry of mechanical rolling, protein stabilizer and animal proteins based on pig skins, dairy products and spices were included in the composition. In the process of production, sausages were subject to re-pasteurizing at the temperature of 85–90 °C for 15–20 minutes

Highlights

Modern trends in ensuring food quality and safety are focused on the development of standardized protocols of production organization
To ensure the stability of boiled sausage products using re-pasteurization with an oxygen absorber in a Analysis of the presented results of decreasing the residual longer range of storage terms, it is necessary to search for content of sodium nitrite allowed detection of the relation the ways to increase the antioxidant potential of products
A decrease in the residual content of sodium nitrite in the process of extended storage of pasteurized boiled sausage products and the relation between a decrease in the content of sodium nitrite in accordance with the values of peroxide number of products were determined. This makes it possible to predict the beginning of spoilage processes in first-grade sausage products at re-pasteurization starting from storage day 65

Summary

Introduction

Modern trends in ensuring food quality and safety are focused on the development of standardized protocols of production organization. The basic principles of ensuring the safety of food, in particular, based on animal raw materials, rest on the identification of specific contaminant forms of microorganisms and their exposure to bacteriostatic substances [1, 2]. The intensity of their accumulation in the storage process of meat products to a critical level is the main hazard in the consumption of these food products. Research and studying the dynamics of changes in the PV and AV for pasteurized boiled sausages of different grades, with the extended shelf life, will enable prediction of the safety of these products. This research is relevant, as it allows the theoretical and practical prediction of the storage conditions of pasteurized boiled sausage products with the simultaneous use of an oxygen absorber

Literature review and problem statement

The aim and objectives of the study

Conclusions