Open AccessImprovement of meat storage technology as a factor in increasing the efficiency of the development of the agro-industrial complex
Author(s) -
A. A. Nogina,
Sergey Tikhonov,
Н. В. Тихонова,
Anna V. Diachkova
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/315/2/022042
Subject(s) - food science , nisin , chemistry , antimicrobial , agar , bacterial growth , membrane , distilled water , chromatography , biochemistry , bacteria , organic chemistry , biology , genetics
The formula for a membrane solution with antioxidant and antimicrobial spectrum has been developed. 4% of agar agar, and 2% of glycerol were used as the main ingredients of the membrane solution, 1% of food additive arabinogalactan (E 409) was used as an antioxidant, and 0.02% of antibiotic nisin was used as an antimicrobial agent. These ingredients were diluted with distilled water to 100%. Addition to the basic formula of the membrane arabinogalactan makes it possible to increase strength and elongation. The biodegradability of the membrane when placed in a 0.5% solution of hydrochloric acid, containing all the enzymes of gastric juice was 25.4 minutes. It was found that samples of chilled meat packed in the developed membrane after 10 days of refrigerated storage corresponded to fresh organoleptic, physicochemical and microbiological indicators. Acid and peroxide numbers of fat samples were within normal limits. As a result, it was revealed that the packaging of chilled meat in the developed membranes helps prevent microbial and oxidative damage to the product, which allows positioning it for implementation in the agro-industrial complex.