Application of barrier technologies to prolong the shelf life of sausage products
https://doi.org/10.37493/2307-910X.2022.3.9
Abstract
Regularities have been studied and modes of synthesis of a concentrate of aggregation-resistant silver nanoparticles have been optimized. The influence of the conditions of the dispersion medium on the yield of silver nanoparticles in the biologically active fraction was studied. Theoretically substantiated and experimentally proven synergistic antimicrobial effect of silver nanoparticles and antimicrobial composition in the surface treatment of sausages.
About the Authors
I. M. ShevchenkoRussian Federation
Irina M. Shevchenko - candidate of TNAUK, Associate Professor of the Department of Technology of ANO-Materials, Faculty of Engineering, North Caucasus Federal University.
Tel.: (8562)95-68-29
V. I. Shipulin
Russian Federation
Valentin I. Shipulin - doctor of Technical Sciences, Professor, Faculty of Food Engineering and Biotechnology, Department of Food Technology and Engineering, North Caucasus Federal University.
Tel.: (8652) 95-68-00
Al. Vl. Serov
Russian Federation
Alexander V. Serov - doctor of Technical Sciences, Professor, Professor of the Department of Inorganic and Physical Chemistry, Faculty of Chemistry and Pharmacy, North Caucasus Federal University.
Tel.: (8562) 95-68-29
N. D. Lupandina
Russian Federation
Natalia D. Lupandina - candidate of Technical Sciences, Associate Professor, Faculty of Food Engineering and Biotechnology, Department of Food Technology and Engineering, North Caucasus Federal University.
Tel.: (8652) 95-68-00
A. V. Savva
Russian Federation
Anna V. Savva - candidate of Technical Sciences, Associate Professor, Faculty of Food Engineering and Biotechnology, Food Technology and Engineering, North Caucasus Federal University.
Tel.: (8652) 95-68-00
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Review
For citations:
Shevchenko I.M., Shipulin V.I., Serov A.V., Lupandina N.D., Savva A.V. Application of barrier technologies to prolong the shelf life of sausage products. Modern Science and Innovations. 2022;(3):97-104. (In Russ.) https://doi.org/10.37493/2307-910X.2022.3.9