NEW TECHNOLOGICAL AUXILIARY MEANS TO INCREASE THE SAFETY OF SAUSAGE CASING
In an article the research results the known technological decision for preservation of natural casings for sausage products are discussed. It is shown preservation with salt reduce the change of intestinal microflora of the sausage casings. The most sensitive microorganisms to high concentrations of salt inhibit the vital functions and at least not in its present form. The salttolerant microorganisms continue their evolution. Halophilic bacteria actively reproduce. The insufficient effectiveness of the defence of natural sausage casings from microbial risks are established. The technological auxiliary means to guarantee increase safety and so shelf-life of the natural sausage casings are developed. The effectiveness of the technological auxiliary means considerably is increasing when compounds have possessed of antimicrobial and surface-active properties were included in its composition. The minimal effective solution strength developed technological supplement equal to 0,5 % are disclosed. A significant reduction of surface tension of solutions of the developed technological auxiliary means as compared with the magnitude of surface tension of solutions of its components are determined. It is shown the solution strength by limiting adsorption components of the resulting complex on the surface of the phase interface water-air is achievуed, correspond to minimal effective solution strength of the technological auxiliary means.