title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ Ð²ÐºÑÑÐ¾Ð²ÑÑ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Ð½Ð° Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÑÑ ÑÑÐ¾Ð¹ÐºÐ¾ÑÑÑ ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¿ÑÐ¸ Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: The effect of flavoring additives on the microbiological stability of sausage products during storage
Creators: name: ÐÐ°Ð·Ð°ÑÐµÐ²Ð°, ÐÐ°ÑÑÑ
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: ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÑÑÐ¸Ð»Ð¸ÑÐµÐ»Ðµ Ð²ÐºÑÑÐ°
Ð²ÐºÑÑÐ¾Ð²ÑÐµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ ÑÑÐ¾Ð¹ÐºÐ¾ÑÑÑ
ÑÑÐ¾ÐºÐ¸ Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ñ
sausage products
flavor enhancers
flavoring additives
microbiological resistance
shelf life

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description: This work is devoted to the study of the effect of flavor additives, such as: sodium glutamate, yeast extract and yeast autolysate, on the microbiological stability of sausage products during storage. Tasks that were solved during the study: â¢ to collect and analyze literature related to the biochemistry of meat and sausage products; â¢ review the regulatory and technical documentation related to the production of sausage products; â¢ develop a recipe and prepare samples using flavoring additives; â¢ examine the obtained sausage products for the duration of the shelf life; â¢ compare the results obtained and draw conclusions based on them. The object of research is samples of liver sausage products developed using artificial and natural flavor enhancers such as sodium glutamate, yeast autolysate, yeast extract and without them. The work was carried out on the basis of the laboratory of biotechnology of VSHBiPP IBSiB. The analyzed indicators of microbiological resistance of sausage products during storage were organoleptic evaluation, pH determination, luminescence analysis and microscopy. In the course of research, it was shown that the most effective variant of the introduced flavor additive, in comparison with the control variant (without the addition of any flavor enhancers), was the use of yeast extract: the best result in luminescent analysis and the least development of putrefactive microorganisms during storage is observed. When writing the literary review, the following databases were used: IRBIS, Wiley, UIS RUSSIA, eLibrary.RU and RNB. Statistical processing of experimental data was carried out using Microsoft Excel, Microsoft Word and Microsoft PowerPoint software packages.