ТЕХНОЛОГИЯ СУ-ВИД — НЕКОТОРЫЕ АСПЕКТЫ КАЧЕСТВА И МИКРОБИОЛОГИЧЕСКОЙ БЕЗОПАСНОСТИ


https://doi.org/10.21323/2414-438X-2018-3-1-59-68

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Аннотация

Ухудшение демографической ситуации (сокращение рождаемости, увеличение количества пожилых людей и др.), изменение привычек питания, связанных с изменениями темпов  жизни, желанием все большего числа людей питаться «здоровыми» продуктами и при этом  не тратить много времени на их приготовление привели к повышению спроса на готовые к  кулинарной обработке мясные продукты быстрого приготовления, сохраняющие полезные  для здоровья компоненты. В результате все большее применение находят технологии  минимальной обработки, такие как су-вид. Су-вид — технология низкотемпературного  приготовления продуктов питания в вакууме. Приготовление пищи методом су-вид позволяет осуществлять надежный контроль за вкусовыми показателями и  микробиологической безопасностью продуктов при строгом соблюдении температурно- временных режимов обработки и хранения, учитывая то, что относительно мягкая  термическая обработка может не обеспечить гибель всех вегетативных клеток и не  инактивирует споры. Для улучшения микробиологических показателей таких продуктов  могут быть применены дополнительные способы обработки с использованием натуральных  антимикробных средств. В статье представлен обзор научных исследований, направленных  на изучение влияния технологии су-вид на изменение качественных показателей и  микробиологическую безопасность продуктов, произведенных с использованием данной технологии.


Об авторе

Т. С. Фофанова
Федеральный научный центр пищевых систем им. В.М. Горбатова РАН
Россия

кандидат технических наук, старший научный сотрудник, Федеральный научный  центр пищевых систем им. В.М. Горбатова РАН

109316, г. Москва, ул. Талалихина, 26
Тел.: +7-495-676-61-01 



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Дополнительные файлы

Для цитирования: Фофанова Т.С. ТЕХНОЛОГИЯ СУ-ВИД — НЕКОТОРЫЕ АСПЕКТЫ КАЧЕСТВА И МИКРОБИОЛОГИЧЕСКОЙ БЕЗОПАСНОСТИ. Теория и практика переработки мяса. 2018;3(1):59-68. https://doi.org/10.21323/2414-438X-2018-3-1-59-68

For citation: Fofanova T.S. SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY. Theory and practice of meat processing. 2018;3(1):59-68. (In Russ.) https://doi.org/10.21323/2414-438X-2018-3-1-59-68

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ISSN 2414-438X (Print)
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