RU2489024C1 - Cooked sausages storage life extension method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely, to a technology for cooked sausages production. The method involves usage of "silver water" with silver ions concentration equal to 0.05 mg/l, activated with high intensity blue spectrum with wavelength equal to 440-460 nm and luminous power equal to 100-150 mW/cm² during 10 minutes.

EFFECT: invention ensures extension of cooked sausage storage life by way of reduction of the product microbial contamination.

4 dwg, 5 tbl

Description

The invention relates to the food industry, namely to the production of meat products, in particular, cooked sausage.

There is a method of increasing the shelf life of cooked sausages by introducing nisin bacteriocin, the only antibiotic recommended by the European Parliament as a preservative (code E 234), for food [1].

The disadvantage of this method is that it requires strict dosing of the antibiotic when introduced into minced meat. In addition, nisin has a bactericidal effect only for the following gram-positive microorganisms: Staphylococus aures, Bacillius subtilis, Microccoccus flavus, Listeria monocytogenes and is ineffective for others that can cause damage to cooked sausages.

There is a method of improving the functional and technological properties of raw meat raw materials, improving the quality and preservation of the finished product by using food phosphates (stabilizers), ascorbic acid and its salts (antioxidants), smoke flavoring, sodium or potassium lactate (acidity regulators), sodium glutamate ( flavor enhancer) and others whose use is provided for by GOST R 52196-2003 “Cooked sausage products” [2]

The disadvantage of this method is that the use of such additives complicates the process of preparation of minced meat, since the number of components introduced into it is very significant. In addition, the finished sausages have an insufficiently expressed aroma of natural spices.

There is a method of lengthening the shelf life of cooked sausages by introducing 0.5-25 wt.% Hydrolyzed whey into sausage stuffing - a product of SGOL, which is a source of protein, lactates and a vitamin-mineralizing fortifier [3].

The disadvantage of this method is that it is aimed at reducing the oxidation of lipids in sausages. In this case, the factor that prolongs the sale of sausages is not a weakening of bacterial growth, but a change in the rate of chemical reactions of fat oxidation, which prevents the development of pathogenic microflora, i.e. in the known method there is no direct bactericidal and bacteriostatic effect on microorganisms developing during storage of sausages.

The disadvantage of this method is the strict adherence to the introduction of the drug SGOL in minced meat (0.5-2.5%) and an increase in the cost of the product.

There is a method of increasing the stability of cooked sausages during storage, by replacing raw meat with preparations of hydrated dietary fiber in an amount of 3% [4].

The disadvantage of this method is that the increase in the safety of cooked sausages occurs due to a decrease in pH by 0.3-0.4 and water activity i.e. less favorable conditions are created for the development of pathogenic microflora, but the increase in the shelf life of sausages in this method is not significant.

It is known that the pH indicator is one of the most important technological characteristics of raw meat, affecting color formation and structure formation, the ability of proteins to bind moisture, and, as a result, determining the yield of finished products and, indirectly, economic indicators of the enterprise. Therefore, the added additives should not cause a significant decrease in the pH of the meat system. In the production of cooked sausages, the pH of the minced meat should not decrease by more than OD compared to its initial value.

Like any other component of minced meat, preparations of hydrated dietary fiber bring additional bacteria to the minced meat, which is extremely undesirable.

It should be noted that the disadvantage of all of the known methods listed above is the necessity of introducing various biologically active substances into the formulation: the antibiotic nisin, GHOL, dietary fiber and others in a strictly defined amount, which indirectly have a preservative effect, which has a negative effect on the human body. I would like to recall that the use of preservatives, in addition to sodium nitrite, in the formulations of meat products is prohibited by the Sanitary Rules for the use of food additives No. 1923-78.

The aim of the invention is to find a fairly cheap, safe, fundamentally new way that increases the shelf life of cooked sausages in the distribution network, without changing the taste, by reducing microbial contamination of the product.

The technical result of the invention is to increase the shelf life of cooked sausages in a technically simple and safe way.

The specified technical result is achieved due to the fact that the method of increasing the shelf life of cooked sausages, which involves the use in the production of activated "silver water" with a silver content of 0.05 mg / l, characterized in that silver ions activate a high-intensity blue spectrum with wavelengths of 440- 460 nm and a luminous flux of 100-150 mW / cm ² for 10 minutes.

The implementation of the invention

A restraining factor in the development of undesirable microflora in cooked sausages is the use in the form of additives, in the production of sausages, activated "silver water" with a concentration of silver ions in it of 0.05 mg / l. Such "silver water" has pronounced bactericidal properties. For this, before use, “silver water” is irradiated with a high-intensity blue spectrum with wavelengths of 440-460 nm and a light output of 100-150 mW / cm ² for 10 minutes.

The method differs from the known ones in that, as a means of suppressing the microbiological growth of gram-negative and gram-positive pathogenic microorganisms in cooked sausages, activated "silver water" is used as a component.

As a component, “silver water” has never been used before in the production of cooked sausages, therefore, the claimed method has no analogues.

Cooked sausages in a natural shell and an artificial protein shell of the Belkozin type can usually be stored for up to 5 days, in polyamide - from 6 to 45 days (at a temperature of 0-6 ° C), 60 days with a preservative inside the meat.

The technical result consists in increasing the shelf life of cooked sausages in a natural shell from 5 days to 10 days, i.e. 2 times.

During storage and sale of cooked sausages, the total number of microbes in them gradually increases. First of all, surface contamination increases due to the ingress of microorganisms from the external environment due to non-tightness of the package. This explains the development of damage to sausages not from the inside, but from the surface.

It has been proven that silver solutions kill pathogenic bacteria and their bactericidal effect is 1750 times higher compared to carbolic acid, 3.5 times mercuric chloride and 5 times more effective than chlorine at equal concentration. And in the active form, the bactericidal effect of silver ions increases significantly. [four].

The activation of silver ions in water occurs due to the absorption of blue light quanta by the [Ag · 6H ₂ O] complex (photon energy of the blue spectrum is about 3 eV) under intense irradiation of “silver water”. [5].

The mechanism of action of silver on a microbial cell is as follows. The metal is sorbed by the cell membrane. In this case, the shell plays a protective function. The cell itself remains viable, although the function of its division is disrupted - the so-called bacteriostatic effect occurs. As soon as excess silver is collected on the cell surface, the latter actively penetrates into the cell and is retained by the cytoplasmic membrane, in which the main enzyme systems of the cell are located.

In order to cause the death of a microbial cell, it is enough to block at least one enzyme held by the cytoplasmic membrane. And silver ions block most enzymes of the microorganism: they interrupt RNA replication, disrupt the respiration mechanisms of bacteria, and inhibit the production of enzymes by bacteria, which causes their inevitable death [6].

After conducting numerous experiments, having tried different concentrations of silver in water, the applicant received a method with the desired technical result achieved by replacing ordinary drinking water in the production technology of cooked sausages with water with a silver content of 0.05 mg / liter of silver in it.

This method allows to increase the shelf life of cooked sausage by 2 times in comparison with the control i.e. from 5 days to 10 days.

The set of essential features of the proposed technical solution of the method does not follow explicitly from the studied prior art, i.e. meets the criteria of "novelty" and "inventive step".

The claimed method of increasing the shelf life of cooked sausages by replacing ordinary drinking water in the production of cooked sausages with distilled activated “silver water” with a silver concentration of 0.05 mg / liter in it, will be widely used in the food industry, in particular, in the technology of production of cooked sausages sausages.

Example. To establish extended shelf life of meat products in accordance with Methodological Guidelines 4.2.727-99 "Hygienic assessment of shelf life of food products", it is enough to test product samples according to microbiological indicators only at two points - the source and the final, which establish the shelf life in an accredited laboratory of the State Sanitary and Epidemiological Service of the Russian Federation .

To implement the proposed method, an experiment was conducted on the basis of a meat processing enterprise I.P. Lapshin A. Chelyabinsk Region, Varna. For the experiment used samples of cooked sausage "Russian" (GOST R 52196-03) in a natural shell with a shelf life of 5 days, prepared according to traditional technology and the recipe (group 1 - control) and obtained using activated "silver water" with a silver concentration of 0 , 05 mg / liter (the second group - experience).

Sausage samples were placed in a storage chamber (t ° from 0 to 4 ° C, relative humidity (RH) 75%).

The criterion for assessing the freshness of cooked sausage was organoleptic and microbiological indicators according to SanPiN 2.3.2 1078-01 and other freshness indicators of sausage products not regulated by SanPiN 2.3.2 1078-01 such as pH and electron microscopy.

The studies were carried out in the federal public health institution “Center for Hygiene and Epidemiology in the Chelyabinsk Region in the cities of Troitsk and Troitsk, Oktyabrsky, Chesmensky regions”, an accredited testing laboratory center; interdepartmental laboratory of FSBEI HPE "Ural State Academy of Veterinary Medicine".

The process of obtaining silver water consisted of two stages: obtaining "silver water" with its enrichment with colloidal silver particles and preparing the necessary solution;

Enrichment of drinking water with colloidal silver A colloidal silver solution was obtained by the electric method proposed in 1898 by Bredig and implemented in the Ionator LK-27 apparatus. For this, the electrodes were placed in chilled water and the device was turned on. During this time, silver is ionized in the electric arc between the electrodes, forming the corresponding complex [Ag · 6H ₂ O]. Externally, the liquid becomes slightly cloudy, we get a concentrate with a concentration of silver ions of 10 mg / liter. By diluting with distilled water, we obtain silver water with a concentration of 0.05 mg / liter. Store a solution of "silver water" in a protected place in a tightly sealed container

Getting activated "silver water"

Before use, "silver water" is activated by a device with monochromatic emitters of the blue light spectrum, with wavelengths of 440, 450 and 460 nm and a luminous flux of 100-150 mW / cm ² for 10 minutes.

For the scientific substantiation of the use of silver solution in the production of meat products, studies of its bactericidal activity were carried out.

As a test culture taken St. aureus and E. coli.

The following silver water concentrations were used in the experiment: 25, 50, 75 and 100% (0.05 mg / L) in physiological saline. The daily broth culture of the microorganism in an amount of 0.1 ml was mixed with 1 ml of the drug, kept in an thermostat for 30 minutes and sown in Petri dishes with MPA. Cups were examined after 24 hours and the presence or absence of growth of colonies of the microorganism was taken into account. The results of the experiment are shown in table 1.

Table 1 Bactericidal properties of silver water in physiological saline Type of bacteria The concentration of the drug,% 25 fifty 75 one hundred St. aureus + + - - E. coli + + + - - lack of colony growth + colony growth

The data in table 1 show that activated "silver water" (0.05 mg / liter) acts bactericidal on coccal microflora in concentrations of 75 and 100%. The growth of colonies of Escherichia coli stops when exposed to a drug of 100% concentration.

As a result of studies, the bactericidal effect of silver solution on St. aureus and E. Coli, which makes it possible to use it in the production of meat products.

Tables 2 and 3 present a comparative assessment of the organoleptic characteristics of cooked sausages in the control and experimental groups during storage.

table 2 Comparative evaluation of the organoleptic characteristics of cooked sausage samples "Doctor" control and experimental groups after 5 days of storage Name of indicator Requirements GOST R 52196-2003 Group 1 (control) 2 (experienced) Actually Appearance Loaves with a clean, dry surface, without spots, slips, damage to the shell, minced meat influx, slip, broth and fat swelling Wet loaves, sticky shell Loaves with a clean, dry surface, without spots, slips, damage to the shell, minced meat influx, slip, broth and fat swelling Consistency elastic Forcemeat products softened, loose elastic Sectional view of minced meat Minced meat from light pink to dark pink, without gray spots, uniform, evenly mixed, with inclusions of bacon, no more than 6 mm in size. Stuffing from the surface of the loaf from light pink to greenish, with gray spots, uniform, evenly mixed, with inclusions of bacon, no more than 6
mm Minced meat from light pink to dark pink, without gray spots, uniform, evenly mixed, with inclusions of bacon, no more than 6 mm in size. Taste and smell Pleasant, characteristic of this type of product, without extraneous taste and smell, with a pronounced aroma of spices Bad smell
The taste is sour Pleasant, characteristic of this type of product, without extraneous taste and smell, with a pronounced aroma of spices

From the data of table 2 it can be seen that all the studied samples of cooked sausages after 5 days of storage comply with the requirements of GOST R 52196-2003.

Table 3 Organoleptic characteristics of cooked sausage after 10 days of storage Name of indicator Requirements GOST R 52196-2003 Group 1 (control) 2 (experienced) Actually Appearance Loaves with a clean, dry surface, without spots, slips, damage to the shell, minced meat influx, slip, broth and fat swelling Wet loaves, sticky shell Loaves with a clean, dry surface, without spots, slips, damage to the shell, minced meat influx, slip, broth and fat swelling Consistency elastic Forcemeat products softened, loose elastic Sectional view of minced meat Minced meat from light pink to dark pink, without gray spots, uniform, evenly mixed, with inclusions of bacon, no more than 6 mm in size. Stuffing from the surface of the loaf from light pink to greenish, with gray spots, uniform, evenly mixed, with inclusions of bacon, not exceeding 6 mm in size. Minced meat from light pink to dark pink, without gray spots, uniform, evenly mixed, with inclusions of bacon, no more than 6 mm in size. Taste and smell Pleasant, characteristic of this type of product, without extraneous taste and smell, with a pronounced aroma of spices Unpleasant odor, sour taste Pleasant, characteristic of this type of product, without extraneous taste and smell, with a pronounced aroma of spices

Organoleptic studies found that the samples of sausages in the control group after 10 days have an unpleasant taste and smell, the color is gray-green. Forcemeat products are soft and loose. The results of organoleptic studies indicate that the control samples of cooked sausages are stale, do not comply with GOST R 52196-2003, the requirements of SanPiN 2.3.2 1078-01 and are not suitable for food

At the same time, the organoleptic characteristics of sausages of the experimental group using activated "silver water" in production are within normal limits.

One of the important criteria for the freshness of meat products is the pH value.

It was established that sausages of the first group after 3 and 5 days of storage have a pH of 5.2 and 5.8, while the norm for a fresh product is 5.0-6.8, after 10 days - 7.0, and correspond to a sausage of doubtful freshness. Perhaps this is due to the accumulation of waste products of microorganisms that cause the breakdown of proteins (amines, nitrogen bases, ammonia). The reaction medium of prototypes of cooked sausage after 10 days of storage at a pH of 6.4.

One of the main causes of spoilage of meat products is the development of residual microflora in sausages during their storage.

Table 4 presents the microbiological indicators of cooked sausages after 5 days of storage

Table 4 Microbiological indicators of cooked sausages after 5 days of storage Name of indicator Norm in accordance with SanPiN 2.3.2 1078-01 Group 1 (control) 2 (experienced) KMAFANM, CFU / g, no more BGKP (coliforms), 1.0 g 1 × 10 ³ 15 × 10 ⁶ 15 × 10 ¹ Sulfitreduc. clostridia in 0.01 g Not admission. not highlighted not highlighted S.aureus 1.0 g no tolerance. not highlighted not highlighted Pathogenic, including no tolerance. not selected not selected Salmonella, 25 g no tolerance. not highlighted not highlighted

After 5 days of storage, control and experimental samples of cooked sausages meet the requirements of SanPiN 2.3.2 1078-01.

Table 5 Microbiological indicators of cooked sausages after 10 days of storage Name of indicator Norm in accordance with SanPiN 2.3.2 1078-01 Group 1 (control) 2 (experienced) KMAFANM, CFU / g, no more 15 × 10 ⁶ BGKP (coliforms), 1.0 g 1 × 10 ³ not highlighted 15 × 10 ¹ Sulfitreduc. clostridia in no tolerance. not highlighted 0.01 g not highlighted S.aureus 1.0 g no tolerance. not selected not highlighted Pathogenic, including no tolerance. not selected Salmonella, 25 g not highlighted no tolerance. not highlighted

After 10 days of storage, control samples of cooked sausages do not meet regulatory requirements. So, the amount of KMAFAnM is 15 × 10 ⁶ CFU / g with a norm of not more than 1 × 10 ³ CFU / g, therefore, the test product is not suitable for sale and consumption. While prototypes of cooked sausage have no deviations in microbiological indicators.

Analyzing the results of microbiological studies, we can conclude that the use of silver water in the production of cooked sausages inhibits the development of pathogenic microflora in the product.

Studies of the microstructure of cooked sausages during storage. Microscopically, the sausage is represented by a homogeneous, amorphous fine-grained mass with large particles of fat, diffusely scattered inclusions of fibers of striated muscle tissue and fragments of loose and dense connective tissue.

Figure 1 - microstructure of a sample of cooked sausage in the control group after 5 days of storage (control)

Figure 2 - microstructure of a sample of cooked sausage after 10 days of storage (control)

Figure 1 and 2 shows the accumulation of cocci, there are colonies of yeast fungi, which indicates spoilage of the product.

Figure 3 - microstructure of a sample of cooked sausage after 5 days of storage (experience)

Figure 4 - the microstructure of the sample of cooked sausage after 10 days of storage (experiment) In all the studied pieces (Fig.3, 4) there are single cocci, which corresponds to a fresh product. In fragments of connective tissue - the monotony of the perception of histological stains, but the nucleus is clearly visible.

Thus, control samples of boiled sausage "Doctor" are not suitable for sale and eating. While prototypes of the Doctor’s sausage have no deviations in microbiological indicators.

Information sources

1. Dibirasulaev, M.A. New effective bio-preservative to increase the shelf life of chilled meat. / M.A. Dibirasulaev, O.V. Bolshakov, A.V. Adylov, etc. // Meat industry. - 2009 - No. 11. - S.17-19.

2. Andrenkov, V.A., Cooked sausages "Retro" with additives of the company "Aromaros-M" / V.A. Andrenkov, L.V. Alekhin and others // Meat industry. - 2009. - No. 4. - S. 29.

3. Patent No. 2138954 Lind P.M., Lind A.R. Method for the production of cooked sausages.

4. Prasad M.N. et al. // Trace elements in the environment // M .; Fizmatlit. - 2009. - P.209.

5. Vermel S.B. Medical light studies (Biological and therapeutic effect of light) M .; Author's edition. - 1926. - From 9-38.

6. Slawson R.M. et al. Germanium and silver resistance, accumulation and toxicity in microorganisms // Plasmid. - 1992. - V.27 - P.72.

Claims (1)

A method of increasing the shelf life of cooked sausages, involving the use of activated "silver water" with a silver content of 0.05 mg / l in the production, characterized in that silver ions activate a high-intensity blue spectrum with wavelengths of 440-460 nm and a light flux of 100-150 mW / cm ² for 10 minutes

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