PROGNOSTICATION OF STORAGE TERMS FOR PASTEURIZED SAUSAGES WITH ACTIVE PACKAGE ELEMENTS

The work is devoted to optimization modeling of an influence of pasteurization with oxygen absorbers on spoilage processes of lipids of boiled sausage products. According to the results, the influence on changes of peroxide and acid numbers of lipids of small sausages, pasteurized at presence of an oxygen absorber, has been mathematically prognosticated. At mathematical modeling, mathematic packages MathCad and «Data analysis» (ЕТ) MSExcel were used. The experiment was planned according to the plan of full factorial experiment. The dependence as to the influence of the recipe composition of sausage products at their storage on peroxide and acid number values has been revealed. The conducted modeling allows to state the adequacy of obtained regressive equations. The obtained empirical dependencies allow to prognosticate a storage term of boiled sausages products, pasteurized with elements of active package at using protecting barrier multi-layer polymeric materials.The optimization modeling was conducted by structuring a mathematical model as an analytic expression that reflects the connection of factor signs with a parametric index. The obtained response functions are adequate and have a high correspondence to real experimental data. Storage terms were substantiated for small sausages, which recipe included beef, pork, poultry meat and also food emulsions, based on animal proteins. The process of repeated pasteurization was conducted at temperature 85–90 °С during 15–20 minutes

Research Into Efficiency of Pasterization of Boiled Sausage Products in Order to Improve Their Storage Term

We present a study into bacteriostatic effects achieved by re­pasteurization at a temperature of 85–90 °C for 20 minutes in the presence of an oxygen absorber. The applied treatment method makes it possible, on day 94 of storage, to obtain the level of contamination of microorganisms, comparable to the background microbiological contamination of sausages, for the sausages produced without pasteurization.The study confirmed the effectiveness of protective barrier properties of multilayer polymeric materials manufactured by LLC Sirius Extruzhen (Ukraine) for the storage of boiled sausages for up to 26 days. We established the possibility of storing sausages for 35 days based on the obtained data on the stability of microbiological indicators and compliance with the requirements to organoleptic indicators.The study presented ways to achieve the shelf life of cooked sausages twice longer than the typical, recommended for sausages with re­pasteurization. We obtained the results for sausages exposed to re­pasteurization at a temperature of 85–90 °C for 15–20 minutes. We packaged the examined samples at the thermoforming lines “Multivac” (Germany) and “Webomatic” (Germany). We performed the pasteurization of products at the “Fessman” (Germany) universal heat chamber.We confirmed the possibility of combination of protein stabilizers and animal proteins based on pig skin, dairy products, and spices in the formulations of samples of pasteurized sausages made from beef, pork, poultry meat, in particular, poultry meat of mechanical boning. In the study, we established that the grade of boiled sausages does not produce a significant effect on the shelf life of sausages when applying re­pasteurization together with an oxygen absorbe