INFLUENCE OF MODERN VACUUM PACKAGING ON QUALITY AND SAFETY OF SAUSAGE PRODUCTS

Abstract

The necessity to provide the quality and safety of the product during storage, transportation and sale is determined not only strict observance to veterinary and sanitary measures, but has also forced manufacturers to look for modern packaging methods that meet the claimed requirements. The system of vacuum packaging into the food gas is widely used modern type of packaging — ‘Modified Atmosphere Packaging’ (MAP). The special feature of MPA is to substitute the air in the package with a mixture of gases (oxygen, carbon dioxide and nitrogen), the ratio of which, especially O2, depends on the type of packaged product. Low oxygen level prevents the development and reproduction of fungus, bacterium and other microorganisms. The use of a modified gas atmosphere allows you to maintain the quality, taste and the product’s appearance, increase shelf life. The aim of this work has been to carry out the influence of modern vacuum packaging on quality and safety of the sausage products and to install the shelf life term of the ready product in the conditions of packaging into modified gas mixture (carbon dioxide, nitrogen and oxygen) and shrink wrap under vacuum. The automatic line ‘Multivak’ has been used for packing of sausage products in the modified gas mixture. Experimental studies have been carried out during the use a gas mixture, which has been consisted of carbon dioxide (30%), nitrogen (40%) and oxygen (30%). The use of vacuum packaging machines ‘Cryovak’ and ‘Supervak’ has provided the reliable sealing of sausage products in a shrink-wrap under vacuum (vacuum depth 9 mbar). In article terms of realization of sausage products in the natural coating, that are packed in a modified gas mixture (carbon dioxide, nitrogen and oxygen) and the shrink wrap under vacuum with the storage conditions at the temperature 4 ± 1 °С and the relative humidity 85 ± 2% have been detected. It has been defined that the use of the modified gas mixture extends the implementation terms of sausage products in the natural coating from 7 to 20 days. The use of the automatic packing line ‘Criovak’ and ‘Supervak’ for the packaging of products in the shrink-wrap at vacuum (9 mbar) allows prolonging shelf life of sausage products in the natural coating from 7 to 15 days.