Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 80572 10.21603/2074-9414-2024-1-2496 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products Влияние антибактериального рассола на качество и микробиологическую безопасность продуктов из мяса https://orcid.org/0000-0001-8051-0702 Данилов Михаил Борисович Danilov Mikhail B. tmkp@mail.ru https://orcid.org/0000-0002-2938-4752 Лескова Светлана Юрьевна Leskova Svetlana Yu. https://orcid.org/0009-0006-2948-6560 Пурбуев Алдар Викторович Purbuev Aldar V. https://orcid.org/0009-0009-9710-3172 Павлова Светлана Николаевна Pavlova Svetlana N. https://orcid.org/0000-0001-5366-8811 Забалуева Юлия Юрьевна Zabalueva Yuliya Yu. Восточно-Сибирский государственный университет технологий и управления Улан-Удэ Россия East Siberia State University of Technology and Management Ulan-Ude Russian Federation Восточно-Сибирский государственный университет технологий и управления Улан-Удэ Россия East Siberia State University of Technology and Management Ulan-Ude Russian Federation Восточно-Сибирский государственный университет технологий и управления Улан-Удэ Россия East Siberia State University of Technology and Management Ulan-Ude Russian Federation Восточно-Сибирский государственный университет технологий и управления Улан-Удэ Россия East Siberia State University of Technology and Management Ulan-Ude Russian Federation Московский государственный университет технологий и управления им. К. Г. Разумовского (Первый казачий университет) Москва Россия K.G. Razumovsky Moscow State University of Technologies and Ma nagement (the First Cossack University) Moscow Russian Federation 28 03 2024 28 03 2024 54 1 146 155 18 05 2023 07 11 2023 https://fptt.ru/en/issues/22328/22376/

Развитие номадного животноводства как дополнительного сырьевого ресурса для регионов с суровыми климатическими условиями целесообразно. Производство продуктов на основе мяса аборигенных животных позволит расширить ассортимент. Обеспечение качества и безопасности мясных продуктов определяется посолом. Цель исследования – изучить влияния рассола, который содержит отвар цетрарии исландской (Cetrária islándica (L.) Асh.), на органолептические характеристики и микробиологическую безопасность продуктов из мяса. Объектами исследования являлись мясо говядины бурятской породы (молодняк в возрасте 2-х лет) и многокомпонентный антибактериальный и стандартный шприцовочные рассолы. Посол осуществляли инъектором с полой перфорированной иглой шагом 20 мм. Тендеризацию проводили в универсальном экспресс-маринаторе со скоростью вращения 16 об/мин в течение 10 ч. Для определения показателей качества и безопасности применяли стандартные методы исследования. На основании микробиологических, химических и органолептических показателей устанавливали срок годности исследуемого образца. На конец резервного срока годности изучаемых продуктов общее количество микроорганизмов составило 1,2×103 и 1,0×103 КОЕ/г в контроле и опыте соответственно. Условно-патогенные бактерии и микроорганизмы не были обнаружены. При исследовании микробиологических показателей опытных образцов мясопродукта в нормативном и увеличенном на порядок количествах условно-патогенные микроорганизмы не обнаружены. Изучение динамики изменения кислотного и перекисного чисел в процессе хранения продукта из мяса, изготовленного с использованием рассола с отваром цетрарии исландской, свидетельствует о стабилизации процессов окисления жирового компонента. Органолептическая оценка продукта и изменения микробиологических и окислительных процессов показали возможность увеличения срока годности до 5 суток. Опытный образец продукта с указанным сроком годности по сумме баллов органолептических показателей был выше контрольного образца на 0,9 балла и соответствовал установленным требованиям. Контрольный образец уступал опытному по цвету, консистенции и запаху.

Nomad livestock farming is an extra raw material resource for regions with harsh climate. Foods based on meat of indigenous animals expand the range of products with high consumer properties. The quality and safety of meat products usually depend on the brine. The present research featured the effect of brine with Island moss (Cetrária islándica (L.) Ach.) on the sensory profile and microbiological safety of meat products. The study involved meat of two-year-old indigenous cows, as well as multicomponent antibacterial and standard extrusion brines. The brine was injected with a syringe-injector with a hollow perforated needle at a 20 mm pitch. The tenderization took place in a universal express tenderizer with a rotation speed of 16 rpm and lasted for 10 h. The shelf-life was determined based the on microbiological, chemical, and sensory indicators. By the end of the reserve shelf-life, the total microbial count was 1.2×103 CFU/g in the control and 1.0×103 CFU/g in the experimental sample. No opportunistic pathogenic bacteria or microorganisms were detected. No opportunistic pathogenic microorganisms were revealed when the microbiological parameters were studied in standard quantities and in quantities increased by an order of magnitude. The changes in acid and peroxide numbers during storage indicated a stable oxidation of the fat component in the experimental sample. Its sensory evaluation exceeded the control sample by 0.9 points in terms color, texture, and smell. The meat marinated with C. islándica compiled with the quality standard and had a shelf-life which exceeded that of the traditionally-marinated meat by 5 days.

 Мясопродукты рассол безопасность перекисное число Cetrária islándica аборигенное животноводство Meat products brine safety peroxide value Cetrária islándica native animal husbandry

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