期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2018
卷号：6
期号：11
页码：21-28
DOI：10.15587/1729-4061.2018.147946
语种：English
出版社：PC Technology Center
摘要：We present a study into bacteriostatic effects achieved by repasteurization at a temperature of 85–90 °C for 20 minutes in the presence of an oxygen absorber. The applied treatment method makes it possible, on day 94 of storage, to obtain the level of contamination of microorganisms, comparable to the background microbiological contamination of sausages, for the sausages produced without pasteurization.The study confirmed the effectiveness of protective barrier properties of multilayer polymeric materials manufactured by LLC Sirius Extruzhen (Ukraine) for the storage of boiled sausages for up to 26 days. We established the possibility of storing sausages for 35 days based on the obtained data on the stability of microbiological indicators and compliance with the requirements to organoleptic indicators.The study presented ways to achieve the shelf life of cooked sausages twice longer than the typical, recommended for sausages with repasteurization. We obtained the results for sausages exposed to repasteurization at a temperature of 85–90 °C for 15–20 minutes. We packaged the examined samples at the thermoforming lines “Multivac” (Germany) and “Webomatic” (Germany). We performed the pasteurization of products at the “Fessman” (Germany) universal heat chamber.We confirmed the possibility of combination of protein stabilizers and animal proteins based on pig skin, dairy products, and spices in the formulations of samples of pasteurized sausages made from beef, pork, poultry meat, in particular, poultry meat of mechanical boning. In the study, we established that the grade of boiled sausages does not produce a significant effect on the shelf life of sausages when applying repasteurization together with an oxygen absorber
