Influence of collagen films on the microbial obsemination of semi-finished meat products

The article shows the effect of collagen films on microbial contamination and quality indicators during the storage of semi-finished products, as well as microbiological and organoleptic studies. Innovations in the field of food packaging are currently the most promising breakthrough of nanotechnology in everyday life. The impact of nanotechnology on the life, health and safety of mankind in the coming century can be compared with the general impact of antibiotics, printed circuits and polymers on the life of society. According to the results of microbiological studies, it was found that the use of film barrier coatings leads to inhibition of the growth of microflora and has a bacteriostatic effect, which contributes to lengthening the shelf life of semi-finished products compared with control samples. The research works were devoted to semi-finished beef products. The study revealed the dynamics of the microflora content of semi-finished products during storage, studied the effect of the developed collagen coatings on the development of microorganisms and changes in the quality indicators of meat semi-finished products during long-term storage. And also, an organoleptic assessment of the quality of packaged products was carried out. The aim of the work is to substantiate the barrier technologies of meat semi-finished products and culinary products due to the purposeful use of biologically active substances of plants and collagen proteins of animal tissues.

1. «Barernye» tehnologii v myasnoj promyshlennosti [“Barrier” technologies in the meat industry] / A. A. Semenova, V. V. Nasonova, A. A. Motovilina [et al.] // Meat technologies. - 2011. - No. 10 (106). - S. 66-70.

2. V.V. Dorzhieva, I. A. Khankhalaeva, E. B. Bituyeva, D. N. Khamkhanova Issledovanie kachestva i bezopasnosti proizvodstva kombinirovannogo myasoprodukta s ispolzovaniem barernoj tehnologii iprincipov HASSP [Study of the quality and safety of the production of a combined meat product using barrier technology and HACCP principles] // Bulletin of the ESGUTU. - 2019. - No. 4 (75). - S. 32-39.

3. Tehnologiya polucheniya pishevyh pokrytij s barernymi svojstvami iz biomodificirovannyh kollagenovyh belkov [Technology for obtaining food coatings with barrier properties from biomodified collagen proteins] / I. A. Glotova, Yu. V. Boltykhov, V. V. Vasilenko, M. E. Sitnikova // News of higher educational institutions. Food technology. - 2010. - No. 4 (316). - P. 15-17.

4. Glotova, I.A. Funkcionalnye kollagensoderzhashie substancii na osnove vtorichnyh produktov zhivotnovodstva [Functional collagen-containing substances based on secondary animal products] / I. A. Glotova, N. A. Galochkina, Yu. V. Boltykhov // News of higher educational institutions. Food technology. - 2012. - No. 4 (328). - S. 16-19.

5. Zankl, H. Untersuchungen zur antioxidativen Wirkung von flavonoid-/polyphenolreichen Mischfruchtsaften bei Probanden [Text]: die Dissertation – Kaiserslautern, 2006. – S. 310.

6. Kollagen i naturalnye niti kishechnika [Collagen and Natural Gut Strings][Electronic resource]. - Access mode: http://web.mit.edu/3.082/www/team1_f02/collagen.htm .

7. Antipova L. V., Glotova I. A., Storublevtsev S. A., Boltykhov Yu. V. Biokataliticheskie processy v poluchenii funkcionalnyh kollagensoderzhashih ingredientov dlya myasnoj promyshlennosti [Biocatalytic processes in obtaining functional collagen-containing ingredients for the meat industry] // Promising biocatalysts for the processing industries of the agro-industrial complex: V International Scientific and Practical symposium, Moscow, May 26–27, 2010. - Moscow: State Scientific Institution All-Russian Research Institute of Food Biotechnology of the Russian Academy of Agricultural Sciences, 2010. - P. 219-227.

8. Sitnikova, M. E., Boltykhov, Yu. V., Glotova, I. A. Immobilizaciya BAV rastitelnogo syrya na kollagenovyh nositelyah v biotehnologii pishevyh pokrytij s barernymi svojstvami [Biotechnology of the XXI century]: Materials of the First Student Forum. , Astana, April 12-14, 2010 / Eurasian National University. L. N. Gumilev; Editorial Board: R.I. Bersimbay, R.T. Omarov, N.L. Shapekova, Z.A. Alikulov, T.D. Ukbaeva. - Astana: Eurasian National University. L.N. Gumilyov, 2010. - S. 151-154.

9. Tikhonov S.L., Tikhonova N.V. Barernye tehnologii v proizvodstve myasoproduktov [Barrier technologies in the production of meat products] // Food industry. 2018. No. 4.

10. Snezhko A.G., Strakhova P.A., Novikov M.A. Kolbasnye obolochki s antimikrobnym dejstviem: nastoyashee i bydyshee [Sausage casings with antimicrobial activity: present and future] // Meat technologies. - 2015. - No. 10 (154). - S. 26-31.

11. Yen, G. C. Prooksidantnye svojstva flavonoidov v limfocitah cheloveka [Pro-oxidative properties of flavonoids in human lymphocytes] [Text] / G. C. Yen, P. D. Duh, , H. L. Tsai, S. L. Huang // Biosci Biotechnol Biochem 2003. - № 67. - 1215-1222.

12. Technical regulation of the Customs Union "On the safety of meat and meat products" (TR TS 034/2013) / Adopted by the decision of the Council of the Eurasian Commission dated October 9, 2013 No. 68 / Official website of the Eurasian Economic Commission // [Electronic resource] / Access mode: www.eurasiancommission.org.

13. Quantum-mechanical modeling in the development of new food additives with bioprotective properties / N.A. Galochkina, E.N. Makarkina, I.A. Glotova, I.V. Vtorushina // Modern problems of science and education. - 2012. - No. 1. - P. 189.

14. Pat. RF 2501280. Sposob polýchenııa sedobnogo zaıtnogo pokrytııa dlıa mıasnyh prodýktov [Method for producing an edible protective coating for meat products] / Kireeva O.S., Shalimova O.A. - Appl. Published 20.12.2013, Bull. No. 35.

15. Sapozhnikova, A. I. Kislye dispersii kollagena [Acidic dispersions of collagen] [electronic resource]. - Access mode: http://www.collagen.su/archives/2515.