title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ Ð²Ð»Ð°Ð³Ð¾ÑÐ´ÐµÑÐ¶Ð¸Ð²Ð°ÑÑÐ¸Ñ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Ð½Ð° Ð¼Ð¸ÐºÑÐ¾Ð±Ð½ÑÑ ÐºÐ¾Ð½ÑÐ°Ð¼Ð¸Ð½Ð°ÑÐ¸Ñ ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹
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 moisture-retaining additives on microbial contamination of sausage
Creators: name: ÐÐ²ÐµÑÑÑÐ½Ð¾Ð², ÐÐ°ÑÐº
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: 2022
Subjects: ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð°Ñ ÐºÐ¾Ð½ÑÐ°Ð¼Ð¸Ð½Ð°ÑÐ¸Ñ
Ð²Ð»Ð°Ð³Ð¾ÑÐ´ÐµÑÐ¶Ð¸Ð²Ð°ÑÑÐ¸Ðµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
sausage products
microbial contamination
moisture retaining additives

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description: The given work is devoted to studying. This work is devoted to the study of the influence of moisture-retaining additives such as phosphates, starch, flour, on microbial contamination of finished sausage products.Â The tasks of the study:-Â To analyze the literature related to the chemical composition of meat and sausageÂ products;-Â Study the regulatory and technical documentation for sausageÂ products;-Â Make sausage samples with the addition of various moisture-retainingÂ ingredients;-Â To investigate the produced sausage products according to various groups ofÂ indicators;-Â Compare all samples and identify the most resistant to microbiological contamination.The object of the study is samples of sausage products prepared with or without starch, flour, phosphates.Â The work was carried outÂ on the basis ofÂ the laboratory of biotechnology of the Higher School of Biology and Production ofÂ IBSiB. Â The analyzed indicators of microbial contamination were -Â KMAFAnM, the number of yeast and mold fungi.In the course ofÂ research, it was shown that the use of phosphates became the most effective variant of the introduced moisture-retaining additive in comparison with the control variant (without the addition of any moisture-retainingÂ  Â components): the lowest value ofÂ KMAFAnM, yeast and mold fungiÂ isÂ observed.Â The introduction of starch and flour is less effective.