Fixing of Shelf Life of Sausages of Gerodietetic Application of Quail Meat Larisa Agunova1*, Maryna Mardar1, Aco Kuzelov2

Agunova, larisa and Mardar, Marina and Kuzelov, Aco (2016) Fixing of Shelf Life of Sausages of Gerodietetic Application of Quail Meat Larisa Agunova1*, Maryna Mardar1, Aco Kuzelov2. In: Scientific Works of University of Food Technologies, 20 -21 Octomber 2016, Plovdiv Bulgaria.

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Abstract

Ukraine has a poorly developed market of meat production, which can meet the physiological demand of the population of older age groups. The authors have developed a recipe for sausages from the meat of quail with herbal supplements and partial replacement of animal fat with vegetable oil. The work is devoted to the study of the dynamics of changes in the physico-chemical and microbiological parameters in the process of storage, as well as the fixing of the shelf life of a new product. The investigators studied the changes in acid value, peroxide value, thiobarbituric value and active acidity index, as well as the number of mesophilic aerobic and facultative anaerobic microorganisms (MAFAnM), coliform bacteria (E. coli), sulphite-reducing clostridia, coagulase-positive staphylococcus (St. aureus), pathogenic microorganisms, including bacteria of Salmonella genus and L. Monocytogenes within 12-day storage period. The investigators fixed that adding the meat flakes and walnut oil to wheat germ has no significant impact on the quality indices of the ready-made product. All the studied indices meet the requirements of regulatory documents. The results revealed that the developed product can be stored under the same parameters as the sausages of conventional product range – temperature 0 – 6 °C, shelf life – up to 12 days, relative humidity 75 – 78 % with the application of vacuum packaging in a thermoforming film.

Item Type: Conference or Workshop Item (Paper)
Subjects: Engineering and Technology > Industrial Biotechnology
Divisions: Faculty of Technology
Depositing User: Aco Kuzelov
Date Deposited: 24 Aug 2017 07:41
Last Modified: 24 Aug 2017 07:41
URI: http://eprints.ugd.edu.mk/id/eprint/18110

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