Дослідження мікробіологічних показників якості соусу емульсійного типу "Селеновий"

Abstract

Розглянуто основні аспекти використання добавок дієтичних селенбілкових у технології емульсійних соусів. Наведено результати дослідження мікробіологічних показників якості соусів емульсійних, збагачених селеновмісними добавками. Наведено переваги використання добавок із точки зору фізіологічної корисності та технології виробництва.

Today the interaction character of enrichers and environment of enriching causes some interest. The main aspects of the use of dietary selenium-protein supplements in the technology of emulsion sauces are considered. For example, does a dietary supplement not affect on the growth of pathogenic organisms which are brought in the product? And if it does then how does it affect? The use of dietary supplements "Syvoselen Plus" and "Neoselen" as functional ingredients of emulsion- type sauces creates the preconditions for reducing the likelihood of selenium deficient states at people-inhabitants of selenium-pathogenic areas of Ukraine. The increase or decrease of microorganisms’ number trapped with a feedstock, from the surface of technological equipment and communications, as well as contact infections due to a staff, water and air can occur at the production and storage of “Selenium” sauce. When there are violations of sanitary conditions of production also the development of pathogenic organisms is possible that leads to the formation of toxic substances causing food poisoning. It is a well known fact that A. viridans, B. subtilis and E. coli probiotics are capable of inhibiting the activity of pathogenic and conditionally pathogenic organisms, for example, N. menigitidis, C. diphtheriae, N. mucosa, N. lactamica etc. if into the culture medium of which the amorphous Selenium and/or its inorganic compounds (Na2SeO3, Na2SeO4, Na2Se, CaSeO4) are added. So, outstanding interest causes interaction of natural dietary selenium-protein supplements with emulsion type sauce medium. The industrially useful microorganisms are not used in the emulsion type sauce production. Therefore, the purpose of the article is to study the microbiological quality of the "Selenium" sauce. The main objective of the research is to determine the influence of "Syvoselen Plus" and "Neoselen" dietary selenium protein supplements on the total microbiological semination of the developed sauce. The impact of dietary selenium-protein supplements on microbiological parameters of emulsion sauces we have tested in experimental samples of products to determine. The results of the study of microbiological quality indicators of emulsion sauces enriched with selenium-containing additives are presented. Thus, microbiological quality parameters of the developed emulsion type sauce are equal to the control. The trace amounts of yeast (less than 1×102 CFU after one month storage) are found. The E. coli bacteria, pathogenic microorganisms including Salmonella bacteria genus and mold are not found. The advantages of the use of additives in terms of physiological usefulness and production technology are given. The possibility of using the dietary supplements "Syvoselen Plus" and "Neoselen" in emulsion sauces’ technologies is confirmed.