ИССЛЕДОВАНИЯ МИКРОБИОЛОГИЧЕСКОЙ БЕЗОПАСНОСТИ ФУНКЦИОНАЛЬНОГО МЯСНОГО ПРОДУКТА С ДОБАВЛЕНИЕМ СОЕВОЙ МУКИ

Abstract

The changes in the complex of microbiological indices - seeding (in cf / ml) Total Aerobic Count (TAC), 10⁶; Enterobacteriaceae 10⁵; Coliform 10⁵; (85%) with the addition of soy flour (15%) - (control sample) and in the meat product from the broiler (85%) with the addition of soy flour from sprouted soybean beans (15%) - ( test sample). The storage period for samples of meat products was up to 7 days at room temperature. Analyzes for microbiological safety were carried out on the first, third and seventh day of storage. In spite of the increase in the seeding of the product (in cfu / ml), it should be noted that the level of E. coli decreased from 8,5*10² до 4,1*10² during storage in the test sample, which characterizes the suppression of the development of pathogenic microflora. In all analyzed samples there were no pathogenic microorganisms, although there were all conditions for their appearance.