Bar processing for extending the shelf life of boiled sausages enriched with micronutrients
One of the foreground directions of the food industry progress is the development of new food products enriched with irreplaceable micronutrients, particularly with vitamins. But at the same time, when developing such products, it is necessary to take into account the stability of the biologically active substances added into the formulation throughout all storage period. The conducted research deals with the effect of bar processing boiled sausages enriched with vitamins on their shelf life and preservation of the micronutrients added. Boiled sausages in a polyamide shell “Amylux” with a shelf life of 4 days at a temperature of 2 to 6°C, enriched with a vitamin premix 730/4 produced by CJSC “VALETEK PROIMPEX” in the amount of 150 g per 100 kg of basic raw materials was the material for the research. Samples of boiled sausages of the second group after the end of the technological process were subjected to 800 MPa pressure for 3 minutes at a temperature of 0... + 4°С. Samples of boiled sausages of the first group (control) were not treated with pressure. The safety of the boiled sausages was evaluated by organoleptic and microbiological indices; the content of vitamins in the product was examined after 8 and 16 days of storage. Boiled sausages processing with a high pressure of 800 MPa for 3 minutes increases the preservation of the product to 16 days or more. All investigated safety parameters of sausages in the second group after 16 days of storage corresponded to the requirements of TR TC 034/2013. It has been proved that boiled sausages processing with a pressure of 800 MPa makes it possible to ensure the stability of minced meat minerals and added premix throughout the storage period. The results obtained are consistent with the high antioxidant activity of sausage samples (0.42 ± 0.03 mol eq/dm3) in comparison with the control samples (0.12 ± 0.04 mol eq/dm3) and are explained by the higher content of vitamins with antioxidant properties in the sausage test samples of the experimental group. To increase the shelf life and preservation of micronutrients in food products including boiled sausage enriched with vitamins, it is recommended to process them with a high pressure of 800 MPa for 3 minutes