atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2022-1-65-71atu-771Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYИсследование безопасных способов производства овощных закусочных консервов с использованием зерновых культурResearch of safe methods of production of canned vegetables using grain cropsСенгирбековаЛ. К.SengirbekovaL. K.

050012, г. Алматы, ул. Толе Би, 100

050012, city of Almaty, Tole bi str., 100

laura_kalikulovna@mail.ruСыздыковаЛ. С.SyzdykovaL. S.

050012, г. Алматы, ул. Толе Би, 100

050012, city of Almaty, Tole bi str., 100

Алматинский технологический университетКазахстан«Almaty Technological University», JSCKazakhstan202210042022016571Copyright © Сенгирбекова Л.К., Сыздыкова Л.С., 20222022Сенгирбекова Л.К., Сыздыкова Л.С.Sengirbekova L.K., Syzdykova L.S.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/771

В статье представлены микробиологические исследования овощных закусочных консервов, с заменой компонентов различными крупами. В настоящее время, как за рубежом, так и в нашей стране, активно разрабатываются нормативные документы и рекомендации по обеспечению качества и безопасности пищевых продуктов. Снижение качества и порча пищевых продуктов может быть вызвана биохимическими (ферментативными) процессами, свойственными самим продуктам. Другим важным фактором, влияющим на это, являются микробные контаминанты. Микроорганизмы постоянно контаминируют поверхности технологического оборудования, овощного сырья и, в конечном счете, попадают в консервы. Овощные закусочные консервы – готовые блюда, приготовленные из овощей, обработанных различными способами, которые можно использовать в холодном или нагретом состоянии. Основной задачей является изучение микробиологических показателей овощных закусочных консервов. По результатам исследования в образцах были обнаружены некоторые виды микроорганизмов.

This article presents microbiological study of canned vegetable snacks replaced with various cereals.Currently both abroad and in our country, regulatory documents and recommendations on ensuring quality and safety of foodsare actively developed. The quality reduction and food spoilage may be related to biochemical (fermentative) processes inherent to products themselves. As another important factor, influencing on this can be microbiological contaminants.Miroorganisms constantly contaminates on surface of technological equipments, vegetables raw material and as a result they end up in canned food. Canned vegetable snacks are ready meals, made from vegetables processedin various ways, that can be usedcold and heated. The main purpose is studying microbiological indicators of canned vegetable snacks. According to the results of the study, some types of microorganisms were found in the samples.

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The authors declare that there are no conflicts of interest present.