Preview

Food systems

Advanced search

INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY

https://doi.org/10.21323/2618-9771-2019-2-4-14-17

Full Text:

Abstract

The scope of the project consisted in research-based development of new complex food additives from lactic acid and its derivatives for enhancing microbiological safety and shelf life extension of healthy food products. The object of research included: trial samples of complex food additives from lactic acids and its derivatives. The samples were obtained chemically using the following basic components: food grade lactic acid with 79.6% base substance mass fraction; acetic acid with 99.8% base substance mass fraction; propionic acid with 99.6% base substance mass fraction; neutralizing agents for synthesis of salts of the acids used, and propylene glycol with 99.8% base substance mass fraction. The optimal balance of the ingredients in the formula of the additive delivers the optimal level of true acidity combined with antimicrobial and antioxidant effect, and enhances organoleptical performance and process parameters of food products. This complex food additive containing lactate and acetate features high counter-regulatory effect on testing cultures of pathogenic organisms of rope spoilage of wheat bread and can be used for production of non-perishable products. The use of complex food additive in the production of dressed fish preserves activates biochemical processes related to fish maturation and delivers improved product quality and extended shelf life.

About the Authors

V. V. Eveleva
All-Russia Research Institute for Food Additives — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Vera V. Eveleva — candidate of technical sciences, docent, Chief Researcher, Laboratory of technology and processing of biosynthesis products

191014, St.-Petersburg, Liteynу prospekt, 55



T. M. Cherpalova
All-Russia Research Institute for Food Additives — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Tatyana M. Cherpalova — candidate of technical sciences, Researcher, Laboratory of technology and processing of biosynthesis products

191014, St.-Petersburg, Liteynу prospekt, 55



References

1. Koo, O.-K., Eggleton, M., O’Bryan, C.A., Crandall, P.G., Ricke, S.C. (2012). Antimicrobial activity of lactic acid bacteria against Listeria monocytogenes on frankfurters formulated with and without lactate/diacetate. Meat Science, 92 (4), 533–537. DOI:10.1016/j.meatsci.2012.05.023.

2. Wicklund, R., Paulson, D.D., Rojas, M.C., Brewer, M.S. (2007). The effects of shelf-life enhancers on E. coli K12 survival in needle-injected, surface contaminated beef strip steaks enhanced using recycled solutions. Meat Science, 75(2), 273–282. DOI:10.1016/j.meatsci.2006.07.012

3. Mellefont, L. A., Ross, T. (2007). Effect of Potassium Lactate and a Potassium Lactate–Sodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham. Journal of Food Protection, 70 (10), 2297–2305. MS07–051

4. Smaoui, S., Hlima, H.B., Salah, R.B., Ghorbel, R. (2011). Effects of sodium lactate and lactic acid on chemical, microbiological and sensory characteristics of marinated chicken. African Journal of Biotechnology, 10(54), 11317–11326. DOI: 10.5897/AJB11.1249

5. Semenova, A. A., Lebedeva, L. I., Veretov, L. A. Motovilina, A. A., Verevkina, M. I. (2011). New technology of semi-finished products with long shelf life. Meat industry, 1, 22–24. (in Russian)

6. Hecer, C., Ulusoy Sözen, B.H. (2011). Microbiological properties of mechanically deboned poultry meat that applied lactic acid, acetic acid and sodium lactate. African Journal of Agricultural Research, 6(16), 3847–3852. DOI: 10.5897/AJAR11.714

7. Hussein, M.A., El-Ghareeb, W.R., Nasr, M.A.F. (2018). The effect of rosemary extract and lactic acid on the quality of refrigerated broiler fillets. Journal of Food Science and Technology, 55(12), 5025–5034. DOI: 10.1007/s13197–018–3441–2

8. Eveleva, V.V., Cherpalova, T.M., Shipovskaya, E.A. (2019). Technological innovations for treatment of casings. Theory and practice of meat processing, 4(2), 14–19. DOI: 10.21323/2414–438X-2019–4–2–14–19

9. Mezenova, O. Ya., Leiumaa, E. A., Shenderyuk, V. M. (2012). Improvement of the technology for producing the Baltic Sea herrings preserves. Fisheries, 2, 109–111. (in Russian)

10. Pattison, T.-L., Lindsay, D., Von Holy, A. (2004). Natural antimicrobials as potential replacements for calcium propionate in bread. South African Journal of Science, 100(7–8), 342–348.

11. Nevskaya, E.V. (2016). Development of technology of starter culture using a strain, ladoumegue antagonistic activity against the causative agents of microbial spoilage of bread. Znanie, 1–1(30), 65–69. (in Russian)

12. Sadeghi, A., Ebrahimi, M., Sadeghi, B., Mortazavi, S.A. (2019) Evaluation of safety and antifungal activity of Lactobacillus reuteri and Pediococcus diacetilactis isolates against aflatoxigenic Aspergillus flavus. Bulgarian Journal of Veterinary Medicine, 22(2), 190–199. DOI: 10.15547/bjvm.2046.


For citation:


Eveleva V.V., Cherpalova T.M. INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY. Food systems. 2019;2(4):14-17. https://doi.org/10.21323/2618-9771-2019-2-4-14-17

Views: 98


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)