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dc.contributor.authorTikhonov, S. L.en
dc.contributor.authorTikhonova, N. V.en
dc.contributor.authorSamokhvalova, E. V.en
dc.contributor.authorPoznyakovskiy, V. M.en
dc.contributor.authorVolkov, A. Yu.en
dc.contributor.authorAleksandrov, A. V.en
dc.contributor.authorTerent'ev, A. E.en
dc.contributor.authorLazarev, V. A.en
dc.date.accessioned2017-06-08T12:09:47Z-
dc.date.available2017-06-08T12:09:47Z-
dc.date.issued2016-
dc.identifier.citationUse of bar processing to increase the shelf life of vitaminized sausages and their use for the correction of students' health / S. L. Tikhonov, N. V. Tikhonova, E. V. Samokhvalova [и др.] // Foods and raw materials. — 2016. — Vol. 4, iss. 2. — P. 121-127.en
dc.identifier.issn2308-4057-
dc.identifier.issn2310-9599-
dc.identifier.othertihonov75@bk.ru-
dc.identifier.otherWOS:000390943400013-
dc.identifier.urihttp://elar.uspu.ru/handle/uspu/5258-
dc.description.abstractOne of the priority directions of state policy in the field of healthy food is the development and integration of enriched foodstuffs with an increased expiration date into production. The purpose of researches is the study of effect of bar processing on the periods of storage of boiled sausages enriched with vitamin premix. The test samples of boiled sausages were processed under the pressure of 800 MPa within 3 minutes at a temperature of 0 ... +4 degrees C by means of a hydrostat after the end of the technological process. The control samples of boiled sausages were not processed under pressure. The safety of boiled sausages was estimated by organoleptic and microbiological indicators and pH, the content of vitamins in the product was researched in 8 and 16 days of storage. It has been established that in 16 days of storage the control samples of sausages did not conform to the requirements of regulating documentation; the shift of.. to the alkaline side, the increase in the quantity of mesophilic aerobic and facultative and anaerobic microorganisms has been noted. After 16 days of storage the content of PP and C vitamins in the control samples of sausages authentically decreased by 17.6% and 93.4% while the decrease in the test samples was 4.1% and 12.0%. The antioxidant activity of test samples of sausages is authentically 71.3% higher than that of the control samples (0.12 +/- 0.04 mol equiv/dm(3)). Against a background of use of vitaminized sausages an authentic increase in the antioxidant activity of catalase and ceruloplasmin is noted in the blood of students of the test group. Thus, it is established that the processing of boiled sausages enriched with vitamins, under high pressure has a bactericidal effect on microbic cells, prevents proteolysis, saves vitamins and, respectively, increases the expiration date of a foodstuff. The calculations for design of a high pressure hydrostat for foodstuff processing have been performed.en
dc.language.isoenen
dc.publisherIZDATELSKII DOM INFRA-Men
dc.sourceFoods and raw materialsen
dc.subjectPROCESSING UNDER HIGH PRESSUREen
dc.subjectMEAT RAW MATERIALSen
dc.subjectMEAT PRODUCTSen
dc.subjectTECHNICAL REGULATIONSen
dc.subjectHYDROSTATen
dc.subjectANTIOXIDANTSen
dc.subjectINDICATORS OF QUALITY AND SAFETYen
dc.subjectHIGH-PRESSUREen
dc.subjectQUALITYen
dc.titleUse of bar processing to increase the shelf life of vitaminized sausages and their use for the correction of students' healthen
dc.typeArticleen
dc.identifier.doi10.21179/2308-4057-2016-2-121-127-
Appears in Collections:Научные публикации, проиндексированные в Scopus и Web of Science

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