Zheludenko Y. Cooked sausages production and storage technology improvement

It has been established that the samples with spice oleoresins aw value varies within the range of 0,972...0,980 and practically did not differ during storage. These values are typical for this products, and indicates that there was no significant affect on meat and meat containing sausages composition. It was investigated that coriander oleoresin samples showed increased microbial contamination throughout the storage period, which suggests that oleoresin coriander use does not have significant bactericidal properties for cooked sausage. It has been confirmed that the mace and black pepper oleoresins use in meat and meat containing cooked sausage significantly inhibits the development of QMAFAnM, as well as molds and yeasts, which are indicators of microbial spoilage, in the storage dynamics. It was found that these samples kept microbiological stability for 7 days. It was proved that the coriander oleoresin use significantly affect the meat containing sausage organoleptic characteristics. Already in 3 days of storage, there is off odour and taste that increase over time and degradation of product appearance in the cut and consistency at the storage end. It was found that organoleptic characteristics change in samples containing mace oleoresin was much slower, only at the storage end there was off odour and a consistency deterioration in part of the samples, whereas samples containing black pepper oleoresin were not detected significant deviations in all organoleptic characteristics at all control points. It has been established that in the ethanol emitter sachet packed sample storage after 100-150 minutes, the unit of products is transferred to the equilibrium state of ethanol vapor content, which allows to effectively regulate the conditions of the packaged products modified atmosphere packaging during storage. According to the study results of oxygen concentration reduction kinetics in various volumes (0,001m3 and 0,002m3), it was established that concentration reduction occurs faster in a smaller volume of packaged sachet packets. It has been determined that domestic and foreign oxygen scavengers microstructural changes after complete oxygen absorption ability loss have similar characteristics. It was established that the oxygen scavenger and oxygen scavenger together with ethanol emitter had the major impact on the microbial contamination of cooked sausages which were stored using different active packaging elements. The study results show that QMAFAnM for cooked sausages with domestic and foreign oxygen scavengers on the 13th storage day was lower compared to control. At the same time, the oxygen scavengers use inhibits the growth of molds and has no effect on yeast development, which indicates that the oxygen scavengers use for cooked sausages only partially inhibits the microflora development. On the conducted researches basis the comparative estimation of spices and oleoresins (black pepper, coriander and mace) effect on microbiological stability cooked sausages is given for the first time. It was determined that the 0,1 – 0,2% black pepper oleoresin use in the sausages formulation more effectively inhibits the microflora development in cooked sausages compared to coriander and mace oleoresins and allows to set the 7 days shelf life. It was established that meat and meat containing cooked sausages storage capacity depend primarily on the microbiological parameters stability and purity of spices and oleoresins, and not on proportion of non-meat raw materials in cooked sausage recipes. For the first time, the oxygen scavengers effect on the cooked sausages shelf life prolongation possibility was scientifically substantiated and oxygen scavengers inhibitory effect on the microflora and moulds development was confirmed.