EXPERIMENTAL DESIGN IN SHELF LIFE EVALUATION OF FOOD PRODUCTS

UDC 637.07

  • Shachek Tat’yana Mikhaylovna – PhD (Engineering), Аssistant Professor, the Department of Physical-Chemical Methods and Quality Assurance. Belarusian State Technological University (13a, Sverdlova str., 220006, Minsk, Republic of Belarus). E-mail: shachek@tut.by, tatianashachek@gmail.com

  • Zelenkova Elena Nikolaevna – assistant lecturare, the Department of Physical-Chemical Methods and Quality Assurance. Belarusian State Technological University (13a, Sverdlova str., 220006, Minsk, Republic of Belarus). E-mail: elena.taras@mail.ru, zelenkovaelenanik@gmail.com

  • Travkina Svetlana Grigor’yevna – researcher of technical sciences, chief technologist. LLC “Technotrade” (9, building 2, Oktyabr’skoy Revolyutsii str., 214000, Smolensk, Russian Federation). E-mail: swetik1282@mail.ru

  • Penkrat Alina Sergeevna – graduate. Belarusian State Technological University (13a, Sverdlova str., 220006, Minsk, Republic of Belarus). E-mail: alya.penkrat@mail.ru

  • Meshkova Alisa Sergeevna – graduate. Belarusian State Technological University (13a, Sverdlova str., 220006, Minsk, Republic of Belarus). E-mail: alisa.greing@gmail.com

DOI: https://doi.org/10.52065/2520-2669-2023-265-1-1

Keywords: poultry meat, meat products, transportation, storage, shelf life, verification, experiment planning, microbiological safety, organoleptic characteristics, oxidative spoilage.

For citation: Shachek T. M., Zelenkova E. N., Travkina S. G., Penkrat A. S., Meshkova A. S. Experimental design in shelf life evaluation of food products. Proceedings of BSTU, issue 2, Chemical Engineering, Biotechnologies, Geoecology, 2023, no. 1 (265), pp. 5–14. DOI: https://doi.org/10.52065/2520-2669-2023-265-1-1 (In Russian).

Abstract

The main factors influencing the processes of spoilage of food products during its implementation in modern conditions are determined. Studies have been carried out to verify the expiration dates of particular types of meat products and poultry meat semi-finished products.

The objects of research were semi-finished poultry meat products cooled in vacuum packaging and ready-to-eat meat products – sausages and pate. Sampling of products was done in retail outlets. The duration and conditions of samples storage in a laboratory experiment were determined on the basis of the technical regulatory framework for certain types of products and the information indicated on the manufacturer’s label. Microbiological and organoleptic characteristics, as well as characteristics of oxidative spoilage – acid and peroxide numbers – were studied in the objects.

The microbiological stability of all tested product samples was confirmed within the expiration date. At the same time, during the storage of semi-finished and ready-to-eat meat products, all organoleptic quality indicators gradually deteriorated. For heat-treated meat products, the nature of changes in oxidative spoilage indicators has been established: acid number increased up to 400% and peroxide number decreased to 80% relative to the initial level.

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References

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