SUBSTANTIATING THE OPTIMIZED SHELF LIFE OF PASTEURIZED SAUSAGES WITH THE ELEMENTS OF ACTIVE PACKAGING

Based on the research results, optimization modeling was performed and the shelf life of pasteurized sausage products of the boiled group with the elements of active packaging was substantiated. Re-pasteurization was carried out at the temperature of 85–90 °C for 15–20 minutes in the presence of an oxygen absorber. The dependence regarding the impact of indicators of peroxide and acid numbers on residual content of sodium nitrite accumulation during long-term storage, depending on the formulation composition of sausage products was found. According to the data of stability of microbiological indicators of pasteurized sausage products and increased values of peroxide and acid numbers, the mathematical dependences to determine the shelf life of sausages were obtained. The dependences substantiate the extended storage for boiled sausage products of the first and top-grade under the condition of using the protective barrier multilayer polymeric materials and the elements of "active packaging". The conducted optimization modeling in accordance with the obtained experimental data substantiates with high confidence probability the relations between the indicators of quality and safety of sausage products at their shelf life that is longer than normatively recommended. Due to the analysis of response surfaces, an extended shelf life of the high-grade pasteurized sausage products of the boiled group was estimated to be up to 95 days, of the first grade – up to 83 days. The obtained mathematical dependences make it possible to predict the shelf life of pasteurized boiled sausage products, depending on the formulation composition and the use of an oxygen absorber during pasteurization. The presented prediction and substantiation of the shelf life was performed for sausages, the formulation of which contained the traditional kinds of meat: beef, pork, and poultry. In addition, poultry of mechanical rolling, protein stabilizer and animal proteins based on pig skins, dairy products and spices were included in the composition. In the process of production, sausages were subject to re-pasteurizing at the temperature of 85–90 °C for 15–20 minute