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RESEARCH OF STORAGE TERMS OF PRODUCTS FUNCTIONAL APPOINTMENT WITH ADDITION OF VEGETABLE INGREDIENT

Ivan Fiodorovich Gorlov*, Marina Ivanovna Slozhenkina, Yuri Dmitrievich Danilov, Natalia Ivanovna Mosolova, Elena Yurievna Zlobina, Arkadii Kanurovich Natyrov

The article presents the results of a study of microbiological indicators and shelf life of finished functional products – cooked smoked sausages with the addition of a vegetable ingredient. The basis for this study was the assumption of a change in the microbiological picture of the finished product when the plant component was introduced. As is known, cereals have a greater microbiological contamination compared to raw meat. In the finished product, the complete absence of E. coli bacteria, S. aureus, pathogenic microorganisms, including Salmonella, as well as sulfite-reducing clostridia, was revealed. During the determination of microbiological indicators, it was found that bacteria of the group of Escherichia coli, S. aureus, pathogenic microorganisms, including Salmonella, as well as sulfite-reducing clostridia were not detected in both the control and the test sample at all stages of storage. The control and test samples meet the requirements of SanPiN 2.3.2.1078-01, the shelf life during refrigerated storage is no more than 30 days. The main factors preventing the rapid deterioration of the product are the extrusion of the plant component, the moisture-binding capacity of the additive, which reduces the amount of free moisture, as well as the heat treatment of the product. This allows us to conclude that this product meets the regulatory requirements for traditional sausage products. Key words: sausages, chickpeas, wheat, extrusion, shelf life, functional additive.

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