УДК 637.5, 637.07, 579.6
Табл. 2. Библ. 17.
DOI: 10.21323/2071-2499-2018-3-48-51

Актуальные вопросы установления сроков годности пищевых продуктов

Юшина Ю.К., канд. техн. наук
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова:
Реферат:
Изложены основные подходы к определению сроков годности пищевых продуктов в Российской Федерации, приведен алгоритм и нормативные документы, которыми руководствуются при проведении исследований. Охарактеризованы наиболее важные факторы, влияющие на срок годности мяса и мясных продуктов, включая состав продукта, температуры, вида упаковки и состава газовой среды, активности воды (аw), pH и т.д. Для определения реального срока хранения акцентирована необходимость проведения не только микробиологических исследований в процессе хранения, но и других видов исследований, отражающих протекание биохимических и физико-химических реакций. Охарактеризованы такие новые понятия как микроорганизмы порчи (Specific Spoilage Organism - SSO), способствующие непосредственному развитию порчи; химические показателей порчи (CSI), представляющие собой некоторые летучие органические соединения (ЛОС), являющиеся метаболитами микробного происхождения.

Actual issues of establishing the shelf life of food products

Yushina Yu.K.
Gorbatov Research Center for Food Systems
Key words: meat and meat products, shelf life, composition of the gaseous medium, packaging, microorganisms spoilage, organoleptic, chemical spoilage, lactic acid microorganisms, Pseudomonas, Brochotrix thermosphacta, biogenic amines, volatile organic compounds
Summary:
The main approaches to determining the shelf life of food products in the Russian Federation, provides an algorithm and regulatory documents that guide the conduct of research. The most important factors influencing the shelf life of meat and meat products, including the composition of the product, the temperature, the type of packaging and the composition of the gaseous medium, the activity of water (aw), pH, etc., are characterized. To determine the actual shelf life, the need to carry out not only microbiological studies in the storage process, but also other types of studies reflecting the course of biochemical and physicochemical reactions, is emphasized. Such new concepts as Specific Spoilage Organism - SSO, which contribute to the direct development of spoilage, are characterized; chemical indices of deterioration (CSI), representing some volatile organic compounds (VOCs), which are metabolites of microbial origin.

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Контакты:

Юшина Юлия Константиновна
yu.yushina@fncps.ru

Для цитирования:

Юшина, Ю.К. Актуальные вопросы установления сроков годности пищевых продуктов / Ю.К. Юшина // Все о мясе. – 2018. – № 3. – С. 48-51.

For citation:

Yushina, Yu.K. Actual issues of establishing the shelf life of food products / Yu.K. Yushina // Vsyo o myase. – 2018. – № 3. – Р. 48-51.