Open AccessA model for predicting microbiological and organoleptic indicators of salads during storage with the use of chitosan
Author(s) -
Natalia Bugayets,
С. В. Усатиков,
L. V. Lyubimova,
Igor Tereshchenko,
Azamat Shantyz,
П. В. Мирошниченко
Publication year - 2020
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 - 10.1088/1755-1315/422/1/012044
Subject(s) - organoleptic , food science , chitosan , bacterial growth , chemistry , expiration date , cold storage , pasteurization , mathematics , biology , biochemistry , horticulture , bacteria , genetics
The authors theoretically substantiated and experimentally confirmed the feasibility of using high-molecular acid-soluble chitosan (HAC), which inhibits the growth of microbial flora in the production of salads, to extend the expiration date of salads and ensure the quality and safety indicators of products during storage. The effect of «cold pasteurization» of HAC on the microflora of salads was established. Regression models were obtained that adequately describe the effect of HAC on the microbiological and organoleptic indicators of salads. A method for multi-criteria optimization of the technological mode of production of salads using chitosan according to microbiological and organoleptic indicators to extend their expiration date is proposed. A method for the introduction of HAC in the production of salads in the composition of the dressing – in the form of a 1 % solution in 3 % acetic acid. Salad dressing recipe using HAC was developed. The efficiency of the production technology of salads with the use of HAC was confirmed, which allows one to extend their expiration date at a storage temperature of (4 ± 2) °C from 12 to 78 h.