EXTENDING THE SHELF LIFE OF A POTATO SEMI-FINISHED PRODUCT WITH THE HELP OF NATURAL PRESERVATIVES

Main Article Content

Maria Fomicheva
Valeria Bychenkova
E. Klisheva
E. Safonova

Abstract

Perishable food is food which shelf life’s duration is not more than 5 days. Therefore, extending the shelf life of perishable products is necessary. This action is needed, for example, for the transportation of products over long distances and their further sale. Food spoilage can be caused by microorganisms, enzymes or improper storage. Lower temperatures and preservatives are often used to increase the shelf life, and the preservatives can be chemically synthesized or natural. The aim of the article is to find ways to extend the shelf life of semi-finished potatoes using natural preservatives. Moreover, it is aimed at finding ways using natural preservatives. The research is carried out on the potato salad example. The graphs and tables show the results of the experiments. The results showed that 6% vinegar is the most suitable for extending the shelf life of semi-finished potatoes.

Article Details

Section
Human Nutrition

References

SanPiN 2.3.2.1324-03 Gigienicheskie trebovaniya k srokam godnosti i usloviyam hraneniya pishchevyh produktov [SanPiN 2.3.2.1324-03 Hygienic requirements for shelf life and food storage conditions] [in Russian]

GOST R 31986-2012 Uslugi obshchestvennogo pitaniya. Metod organolepticheskoj ocenki kachestva produkcii obshchestvennogo pitaniya [GOST R 31986-2012 Public catering services. Method of organoleptic evaluation of the quality of public catering products] [in Russian]

MUK 4.2.187-04 Metodicheskie ukazaniya. Sanitarno-epidemiologicheskaya ocenka obosnovaniya srokov godnosti i uslovij hraneniya pishchevyh produktov [MUK 4.2.187-04 Methodological guidelines. Sanitary-epidemiological assessment of justification of shelf life and food storage conditions] [in Russian]

Bogatyreva T. Tekhnologiya pishchevyh produktov s dlitel'nym srokom hraneniya [Technology of food products with a long shelf life] / Bogatyreva T. – Spb: -Profession.-2013-184p. [in Russian]

James M. Sovremennaya pishchevaya mikrobiologiya [Modern food microbiology] / James M. – M: Beenom. Laboratory of knowledge-2011г.-866p. [in Russian]

Lovacheva G.N. Standartizaciya i kontrol' kachestva produkcii [Standardization and quality control of products]. – M: Economika, 1990-230 p., pp. 43-58; pp. 114-119. [in Russian]

Luke Erich. Konservanty pishchevoj promyshlennosti [Food Industry Preservatives] / Luke Erich. – Spb, 2003. – 255p. [in Russian]

Sikhna N.K. Nastol'naya kniga proizvoditelya i pererabotchika plodovoovoshchnoj produkcii [Handbook of the producer and processor of fruit and vegetable products] / Sikhna N.K. Transl. from English. – SPb: Profession - 2014, 912p. [in Russian]

Price, W.E. Role of the waxy skin layer in moisture loss during dehydration of prunes / Price, W.E., Sabarez, H.T., Storey, R. et al. // J. Agric. Food Chem. 48 (9), 2000, 4193–4198, DOI: https://doi.org/10.1021/jf991328i. PubMed

Tao, Y. Neuro-fuzzy modeling to predict physicochemical and microbiological parameters of partially dried cherry tomato during storage: effects on water activity, temperature and storage time [Electronic resource] / Tao, Y., Li, Y., Zhou, R. et al. // J Food Sci Technol 53 (10), 2016, 3685–3694, – URL: https://pubmed.ncbi.nlm.nih.gov/28017983/ (accessed: 12.02.2021)

Vishwanathan, K.H. Infrared assisted dry-blanching and hybrid drying of carrot / Vishwanathan, K.H., Giwari, G.K., and Hebbar, H.U // Food Bioprod. Process. 91 (2), 89–94, 2013, DOI: https://doi.org/10.1016/j.fbp.2012.11.004.