DOI: 10.36871 / vet.san.hyg.ecol.201902004
UDC 619: 614.31: 675.

Authors

SATYUKOVA L.P., ABDULLAEVA A.M., SHOPINSKAYA M.I., LITVINOV E.V., SHILINA A.S., PANKOVA V.A.
FSBEI HE "MOSCOW STATE UNIVERSITY OF FOOD PRODUCTION"

Abstract

The production of meat products is one of the most significant sectors of the national economy. Meat and meat products are a necessary element of human nutrition, as they serve as the main source of protein for the body. Residents of megacities often do not have enough time for good nutrition. Ready-made products or semi-finished meat products with a long shelf life become the main component in the diet of the population. The share of consumption of sausages and other meat delicacies is increasing every year [8]. By adding chemical preservatives to food, it is possible to slow down or completely prevent the development of microflora - bacteria, yeast, and also to prolong the safety of products. The effectiveness of the use of chemical preservatives depends on their concentration, nature and acidity of the medium. A special group of food additives that slow down the spoilage of food products (meat, fish, poultry, vegetables, etc.) are antibiotics. The use of antibiotics allows preserving food raw materials and certain types of food products for a longer time, sometimes extending their shelf life by 2 ... 3 times. Antibiotics that are added directly to a food product, such as nisin and natamycin, have gained some distribution in the food industry.

Keywords

natural antibiotics, preservatives, natamycin, meat products, yeast and yeast-like mushrooms.