TECHNOLOGICAL INNOVATIONS FOR TREATMENT OF CASINGS
Abstract
The article presents the results of substantiation of composition of technological aids for treatment of casings, which provides an increase in microbiological safety of the finished product. The study objects were samples of casings with signs of microbial spoilage, provided by the manufacturer, and prototypes of technological aids for treatment of casings obtained in VNIIPD. Parameters studied: microbial contamination of casings; titratable acidity, active acidity, density of test samples of the technological aids, surface tension and efficiency of aqueous solutions of the samples. Microbial contamination was determined using methods generally accepted in veterinary and sanitary examination; titratable acidity — titrimetric method; active acidity (pH) — potentiometric method; density — densimetric method; surface tension — ring method (du Noüy method). It was found that the surface microbial contamination of defective intestinal membranes includes the following microorganisms: Bacillus spp., Enterococcus spp. and Micrococcus spp. Among the microorganisms the most resistant to various types of treatment are Bacillus spp. microorganisms. It was established, that the samples of the tested synthesized prototypes of technological aids with most effective antimicrobial action were samples based on lactate-, acetate- and propionate-containing additives, including polyhexamethylene guanidine hydrochloride and alkyldimethylbenzylammonium chloride. It was shown, that test prototypes 9, 19, and 28, which include polyhexamethyleneguanidine hydrochloride, alkyldimethylbenzylammonium chloride and polyvinylpyrrolidone, have rather high antagonistic activity against test cultures of L. monocitogenes, E. coli, St. aureus, Sal. typhimurium with the folowing concentration — (600 × 106 CFU/ml). Minimum effective concentrations of solutions of technological aids for treatment of casings vary from 0,6 % up to 2,5 %. It was established that minimum effective concentration of solutions of technological aids for treatment of casings corresponds to concentration of the solution with maximum adsorption of the resulting complexes on the surface of the liquid-air phase boundary. Treatment of defective casings with aqueous solutions of the agents with concentrations of 2.5 % for 30 minutes provides suppression of growth of all detected spoilage microorganisms, including Bacillus spp.
About the Authors
Vera V. Eveleva
All-Russia Research Institute for Food Additives - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
candidate of technical sciences, docent, Chief Researcher, Laboratory of technology and processing of biosynthesis products,
191014, St.-Petersburg, Liteynу prospekt, 55
Tatyana M. Cherpalova
All-Russia Research Institute for Food Additives - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
candidate of technical sciences, Researcher, Laboratory of technology and processing of biosynthesis products,
191014, St.-Petersburg, Liteynу prospekt, 55
Elena A. Shipovskaya
All-Russia Research Institute for Food Additives - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
research assistant, Laboratory of technology and processing of biosynthesis products,
191014, St.-Petersburg, Liteynу prospekt, 55
References
1. Tatusov, Y.V., Krekhov, N.M., Sus, I.V. (2001). Use of preservatives for storage of natural sausage casings. Storage and processing of farm products, 10, 42–44. (in Russian)
2. Semenova, A.A., Kuznetsova, T.G., Dydykin, A.S., Nasonova, V.V., Mileenkova, E.V., Kulikovsky, A.V., Lazarev, A.A. (2017). Comparative study of quality of cooked smoked sausages in different types of sausage casings. Vsyo o myase, 2, 24–29
3. Sheveleva, S.A. (2006). The analysis risk of contamination microorganism food products. Voprosy Pitaniia, 75(5), 56–65. (in Russian)
4. Bakker, W.A.M., Houben, J.H., Koolmees, P.A., Bindrich, U., Sprehe L. (1999). Effects of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperatures. Meat Science, 51(2), 163–174. DOI: 10.1016/s0309-1740(98)00118-1
5. Sidorova, E.V., Sus, I.V. (2011). Casing production. Science and practice. M, Editorial service. — 228 p. ISBN: 978-5-9901348-5-0. (in Russian)
6. Sakata, R., Segowa, S., Marita, H. (1998). Histological and biochemical evaluation of connective tissue of natural hog and sheep casings. Fleischwirtschaft, 78(45), 371–372.
7. Snezhko, A.G., Kuznetsova, L.S., Borisova, Z.S., Ivanova, M.A. Sausage casing. Patent RF, no. 2151514, 2000. (in Russian)
8. Novikov, V.М., Snezhko, A.G., Borisova, Z.S., Rozantsev, E.G. (2007). Efficiency of use of antimicrobial preparations in production of semi-smoked and cooked and smoked sausages. Meat industry, 2, 61–64. (in Russian)
9. Gembitsky, P. A., Efimov K.M., Snezhko, A.G., Dityuk, A.I.Pat. Composition of protective coating for carcasses of slaughtered animals. Patent RF, no. 2268596, 2006. (in Russian)
10. Eveleva, V.V., Cherpalova, T.M. (2016). To the Question of Anti-Microbial Treatment of Natural Casings for Sausage Products. Food industry, 8, 40–42. (in Russian)
11. Eveleva, V.V., Cherpalova, T.M. (2017). Technological auxiliary agent for treatment of natural sausage casings. Food Processing: Techniques and Technology, 3(46), 29–35. DOI: 10.21179/2074-9414-2017-3-29-35. (in Russian)
12. Eveleva, V.V., Cherpalova, T.M. Composition for processing of natural sausage casings. Patent RF, no.2653600, 2018. (in Russian)
Review
For citations:
Eveleva V.V., Cherpalova T.M., Shipovskaya E.A. TECHNOLOGICAL INNOVATIONS FOR TREATMENT OF CASINGS. Theory and practice of meat processing. 2019;4(2):14-19. https://doi.org/10.21323/2414-438X-2019-4-2-14-19
Views: 406
Email this article 