EXTENSION OF THE TERM OF STORAGE OF SEMI-SMOKED SAUSAGES OF THE KRAKIVSKA TYPE AT THE EXPENSE OF PROCESSING WITH WATER PROPOLIS EXTRACT OF PCHELOPRODUKT COMPANY

Authors

  • Yevhenii Sukhenko National University of Life and Environmental Sciences of Ukraine
  • Oksana Shtonda National University of Life and Environmental Sciences of Ukraine
  • Denys Soldatov Pcheloproduct LLC, Union of Beekeepers of Ukraine
  • Vladyslav Sukhenko Cherkasy State Technological University

DOI:

https://doi.org/10.31073/foodresources2021-17-16

Keywords:

fungicidal property, bacterial property, semi-smoked sausage, propolis, natural shell, aqueous solution, shelf life

Abstract

The subject of research - propolis, because it has antibacterial properties, so it is successfully used as a therapeutic and prophylactic agent in folk and traditional medicine. However, its use as an antimicrobial and preservative component used in the technology of sausage production has not been studied. Laboratory studies once again confirmed the bacterial and fungicidal properties of propolis in the form of an aqueous extract, which should be used in the technology of production of semi-smoked sausages by processing natural sausage casings. The aim of this study is the possibility of using an alcoholic extract of propolis to inhibit the process of microbiological spoilage of sausages and, as a consequence, increase the shelf life. Research methodology: - identify molds isolated from the surface layers of sausages; - to study the fungicidal properties of propolis extract used in the technology of making sausages; - to investigate sausages by organoleptic, physicochemical and microbiological indicators. The optimal concentration of the studied drug - 5%, which corresponds to a dilution of 1: 8. The study revealed inhibition of the growth of the microflora, which in turn causes microbiological spoilage of semi-smoked sausages such as "Krakowska", 4-5 times compared to the control sample and the lack of growth of molds. treatment of natural casings of semi-smoked sausages with aqueous extract of propolis at a dilution of 1:10 does not have a negative impact on organoleptic and physicochemical parameters, while improving microbiological, which allows us to use this drug in sphere of meat production technology to create a safe product, which retains its consumer properties during the tested shelf life. The method proposed by us allows to extend the shelf life of semi-smoked sausages

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References

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Published

2021-12-17

How to Cite

Sukhenko, Y., Shtonda, O., Soldatov, D., & Sukhenko, V. (2021). EXTENSION OF THE TERM OF STORAGE OF SEMI-SMOKED SAUSAGES OF THE KRAKIVSKA TYPE AT THE EXPENSE OF PROCESSING WITH WATER PROPOLIS EXTRACT OF PCHELOPRODUKT COMPANY. FOOD RESOURCES, 9(17), 157–164. https://doi.org/10.31073/foodresources2021-17-16

Issue

Vol. 9 No. 17 (2021): FOOD RESOURСES

Section

Технічні науки

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