title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ñ Ð¾Ð»Ð¾Ð´Ð½ÑÑ ÑÐ¾ÑÑÐ¾Ð² Ñ Ð¿ÑÐ¾Ð»Ð¾Ð½Ð³Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐ¼Ð¸ ÑÑÐ¾ÐºÐ°Ð¼Ð¸ Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology for cool sauces with prolonged shelf life
Creators: name: Ð¡ÑÑÐ¶Ð¸Ðº, ÐÐºÐ°ÑÐµÑÐ¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: Ð¼Ð°Ð¹Ð¾Ð½ÐµÐ·
ÑÑÐ¾ÐºÐ¸ Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸
Ð°Ð½ÑÐ¸Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ñ
ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð°
mayonnaise
expiry date
antimicrobial activity
optimisation
quality control

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description: This graduation qualification work is devoted to the design of mayonnaise recipes using as preservatives lactate-containing food additives based on organic acids to prolong the shelf life. Purpose of work: to develop the technology of mayonnaise with prolonged shelf life. The graduate qualification work includes the review of domestic and foreign literature, in which the mechanisms of oxidative deterioration of mayonnaise and justified the use of organic acids and their salts as preservative substances are described. The experimental part provides a description of the objects and methods of research used, describes the staging of an experiment to develop recipes for mayonnaise using lactate-containing food additives based on organic acids as preservatives to prolong the shelf life. The results of evaluation of antibacterial action of lactate-containing food additives DFP of different composition in relation to such hygienic icroorganisms as Escherichia coli, Staphilococcus aureus and Salmonella typhimurium are presented. Optimisation and response parameters were selected in the formulation design to plan a complete factor experiment for the selection of concentration and pH of DFP. Taking into account the desirability function the parameters of food additives were optimised. A mayonnaise formulation was made and its shelf life was determined. The work was carried out on the basis of the laboratories of the Higher School of Biotechnology and Food Production and "Nutrition Enterprise" Ltd. Statistical processing of the experimental data was carried out using Microsoft Excel and Statgrafics 16.1.