Multilayer polymer film as a factor of increasing the shelf life of poultry meat products

Ponomarev, V. Y.; Yunusov, E; Никитина, Е. В.; Хрундин, Д В; Ежкова, Г. О.

doi:10.1088/1755-1315/421/2/022043

Cited by 3 publications

(1 citation statement)

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“…That is why the use of the same microbiological spoilage inhibitors in formulations of different food products is often not possible. Thus, the search for new ingredients of plant origin that can increase shelf life of meat products, as well as the study of the degree of their influence on organoleptic characteristics of finished products at the present stage of the development of the industry is relevant [7][8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Increasing the shelf life of meat products as the key to ensuring food safety

Kobylyatsky

Slozhenkina

Karatunov

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The article is devoted to question of investigation the possibility of using aqueous extracts of Sílybum mariánum and Arctostaphylos uva-ursi (L.) Spreng fruits as a food preservative. Inclusion of the extracts into the formulation of minced meat semi-prepared products impact on shelf life was avaluated by pH, peroxide value and free fatty acid value determination, results of microbiological analysis during frozen storage at -18°C. Based on the data obtained, it is possible to indicate a less intense process of lipid oxidation in chopped meat of semi-prepared meat product “Kotlety osobye” contained the aqueous extracts of milk thistle and bearberry in established storage conditions. At the same time addition of the extracts for shelf-life extension is appropriate only at a concentration close to 10%. Increasing concentration of the extract to 20% causes bitterness, which negatively affects consumer qualities of the product. Substitution of 1% bread with this extract can’t cause reliable and significant changes in pH value, water-holding capacity of the samples and organoleptic properties of the fried product.

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Section: Introductionmentioning

confidence: 99%