The method of storage of cooked sausages in permeable membranes

 

(57) Abstract:

The invention relates to the meat industry and can be used for storage of cooked sausages in permeable membranes. The method of storage of cooked sausages in permeable membranes, which introduce the preservative in meat when cutting. As preservative use an aqueous solution of a dry extract of St. John's wort, obtained by ultrafiltration, providing the content of phenolic compounds in the dry extract 80%, including tannins - 30%, phenolic acids and 15%, flavonoids - 25%, other - 10%, in the following ratio of components, %: dry extract of St. John's wort - 20; water - 80, in the amount of 25 g of dry extract of St. John's wort 100 kg unsalted meat. The method allows to increase the shelf life by suppressing the development of residual microflora. table 2.

The invention relates to the meat industry and can be used when storing cooked sausages in permeable membranes.

Known methods of storing cooked sausages with different preservative funds. There is a method of storing cooked sausages using antimicrobial drug “And The“Allocid” [1].

However, this storage method has drawbacks: can only be used in forming sausage casings, which involves soaking; in the case of cooling sausages their water necessary to irrigate the solution “Allocid”; does not prevent the spoilage of cooked sausages in case of puncture or rupture during transportation or storage of sausages.

The closest technical solution is the way to store cooked sausages using preservative “Armaros-M”, which is added in dry form at the beginning of the cutting [2].

This storage method has drawbacks:

1) allows slightly to increase the shelf life of cooked sausages, so the shelf life of cooked sausages in a protein shell bilkozynu” - no more than 6 days at a storage temperature of 2 to 6°C, sausages in permeable synthetic membranes - not more than 5 days at a storage temperature of 2 to 6°C;

2) the use of the preservative, which is a mixture of food acids reduces the active acidity (pH), resulting in reduced water-binding capacity of the meat stuffing.

This is achieved by the known method of storing cooked sausages in permeable membranes, consisting in the introduction of preservative directly into the meat when cutting, unlike the prototype as a preservative is used, the solution dried St. John's wort extract, obtained by ultrafiltration (using filters with a pore size that allows you to skip molecules extractants, but impermeable to molecules of phenolic compounds), which provides the content of phenolic compounds in the dry extract 80%, including tannins - 30%, flavonoids - 25%, phenolic acids - 15%, other - 10%, that possess high antimicrobial activity against microflora typical for cooked sausages) in water in the following ratio of components, %:

dry extract of Hypericum 20

water is 80.

Examples of specific implementation method

Example 1.

First prepare the preservative by mixing 25 g of dry extract of St. John's wort, obtained by ultrafiltration, providing the content of phenolic compounds in the dry extract 80%, including tannins - 30%, phenolic acids and 15%, flavonoids - 25%, other - 10%, with 100 ml of water, add Latin” with the addition of preservative and without him was subjected to storage at a temperature of 6°C in a relative humidity of 75-80% for 8 days.

After the end of the process the initial microbial colonization of the sample without preservative (control sample) was 250 CFU (colonopathy units) per 1 g of minced meat, preservative (prototype) - 220 CFU/g

When storing the sausages for 8 days and the number of bacteria in the sample increased by 6.9 times in the test sample is 4.5; the number of bacteria does not exceed the allowable value (1000 CFU/g) in the sample during 5 days, in pilot 8 days.

Example 2.

The preservative is prepared and injected into the meat in the same way as in example 1.

Samples of sausage in a cellulose casing “Viscofan” with the addition of preservative and without preservative were subjected to storage under the same conditions as in example No. 1 for 9 days.

After the end of the process the initial microbial colonization of the sample without preservative (control sample) reached 120 CFU/g, with preservative (prototype) - 114 CFU/g

When storing sausages for 9 days and the number of bacteria in the sample has increased 20 times in the prototype - 8.6 times; the number of bacteria does not exceed the allowable values in the sample in techenie in table. 1, sausages - in table. 2.

This method of storing cooked sausages in permeable membranes using preservative helps to increase the shelf life of cooked sausages by suppressing the development of residual microflora.

Sources of information

1. Kuznetsova, L. S., A. Snezhko,, Borisov, H. C. Increase the shelf life of cooked sausages in protein shells // Meat industry. - 2000. - S. 41-43.

2. Andreenkov C. A., L. Alekhine Century, Mitaseva L. F. and other Preservative “Armaros-M” increases the shelf life of cooked sausages // Meat industry. - 2001. No. 8. - S. 12-15.

The method of storage of cooked sausages in permeable membranes, which introduce the preservative in meat when cutting, characterized in that as preservative use an aqueous solution of a dry extract of St. John's wort, obtained by ultrafiltration, providing the content of phenolic compounds in the dry extract 80%, including tannins - 30%, phenolic acids and 15%, flavonoids - 25%, other - 10%, in the following ratio of components, %:

Dry extract of Hypericum 20

Water 80

in the amount of 25 g of dry extract of St. John's wort 100 kg n

 

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