УДК 637.5.05:579.67
Библ. 30.
DOI: 10.21323/2071-2499-2022-5-20-23

Влияние низкотемпературной обработки на микробиологическую безопасность и окислительные изменения в мясной продукции

Милеенкова Е.В., Туниева Е.К., канд. техн. наук, Насонова В.В., канд. техн. наук, Мотовилина А.А., канд. техн. наук,
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: sous-vide, температура, микробиологическая безопасность, низкотемпературная тепловая обработка, окисление, тиобарбитуровое число, продолжительность,
Реферат:
Приведён обзор исследований по изучению влияния низкотемпературной тепловой обработки на микробиологическую безопасность и окислительные изменения в продуктах из мяса и птицы. Установлено, что с увеличением температуры и продолжительности тепловой обработки по методу sous-vide уменьшается потенциальный рост микроорганизмов. Нарушение температурных режимов ведёт не только к микробиологической порче, но и к окислительным процессам, в результате которых ухудшаются показатели качества готовой продукции (цвет, запах, вкус) и уменьшаются сроки годности.

Effect of low-temperature processing on microbiological safety and oxidative changes in meat products

Mileenkova E.V., Tunieva E.K., Nasonova V.V., Motovilina A.A.
Gorbatov Research Center for Food Systems
Key words: low-temperature thermal processing, sous-vide, temperature, duration, microbiological safety, oxidation, thiobarbituric acid value
Summary:
The paper presents a review of studies on the effect of low-temperature thermal processing on microbiological safety and oxidative changes in meat and poultry products. It was established that with an increase in temperature and duration of thermal processing by the sous-vide method, the potential microbial growth is reduced. Violation of temperature regimes leads not only to microbiological spoilage, but also to oxidative processes resulting in deterioration of quality indicators (color, odor, taste) in finished products and reduction of shelf life.

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Контакты:

Милеенкова Елена Вячеславовна
e.mileenkova@fncps.ru
Туниева Елена Карленовна
e.tunieva@fncps.ru
Насонова Виктория Викторовна
v.nasonova@fncps.ru
Мотовилина Анна Александровна
a.motovilina@fncps.ru

Для цитирования:

Милеенкова, Е.В. Влияние низкотемпературной обработки на микробиологическую безопасность и окислительные изменения в мясной продукции / Е.В. Милеенкова, Е.К. Туниева, В.В. Насонова, А.А. Мотовилина // Все о мясе. – 2022. – № 5. – С. 20-23. DOI: 10.21323/2

For citation:

Mileenkova, E.V. Effect of low-temperature processing on microbiological safety and oxidative changes in meat products / E.V. Mileenkova, E.K. Tunieva, V.V. Nasonova, A.A. Motovilina // Vsyo o myase. – 2022. – № 5. – Р. 20-23. DOI: 10.21323/2071-2499-2022