spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2024.2.567spfp-567Research ArticleСтатьиArticlesСтабильность при хранении полуфабрикатов-пюре из ягод крыжовникаShelf Stability of Semi-Finished Purees from Gooseberry Berrieshttps://orcid.org/0000-0003-2561-9953ГолубОльгаGolubOlga V.golubiza@rambler.ruhttps://orcid.org/0000-0003-2298-3549МотовиловОлегMotovilovOleg K.motovilovok@sfsca.ruhttps://orcid.org/0000-0002-2249-7666МотовиловаНатальяMotovilovaNatalya V.motovilovanv@sfsca.ruhttps://orcid.org/0000-0003-2479-8750ДавыденкоНаталияDavydenkoNataliia I.nat1861@yandex.ruСФНЦА РАНРоссияSiberian Federal Scientific Center of Agro-biotechnologies of the Russian Academy of SciencesRussian FederationSiberian Federal Scientific Center of Agro-biotechnologies of the Russian Academy of SciencesRussian FederationKemerovo State UniversityRussian Federation20240506202432299115Copyright © Голуб О.V., Мотовилов О.K., Мотовилова Н.V., Давыденко Н.I., 20242024Голуб О., Мотовилов О., Мотовилова Н., Давыденко Н.Golub O.V., Motovilov O.K., Motovilova N.V., Davydenko N.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/567Введение

Введение: В процессе хранения плодовых пюре происходят многочисленные изменения, многие из которых приводят к негативным изменениям качества продукции. 

Цель

Цель: В рамках данной работы изучена стабильность физико-химических, микробиологических и органолептических показателей полуфабрикатов-пюре из ягод крыжовника при хранении. 

Материалы и методы

Материалы и методы: Объект исследований – качественные характеристики полуфабрикатов-пюре из ягод крыжовника, выработка которых осуществлялась по технологиям классической и предусматривающей использование роторно-диспергирующего устройства (МАГ-50) из свежего и быстрозамороженного сырья сортов Сенатор и Розовый 2, хранение – в стеклянных банках при температуре и относительной влажности воздуха соответственно не выше 20 °C и75 %, в защищенном от прямых солнечных лучей месте в течение 30 месяцев. Методы исследований – стандартные. 

Результаты

Результаты: Установили, что срок хранения оказывал значимое влияние на исследуемые показатели качества продукции, вне зависимости от сорта и состояния используемого при изготовлении сырья, технологии получения (сила влияния более 82,0 %). По истечении исследуемого периода хранения продукции количество растворимых сухих веществ, сахаров и титруемых кислот снижалось соответственно в среднем на 6,0, 6,9 и 3,6 %, потери пищевых волокон и аскорбиновой кислоты - соответственно в среднем 7,1 и 48,4 %, отсутствовал рост микроорганизмов. Сохранность органолептических оценок к концу исследуемого периода хранения продукции за внешний вид, цвет, текстуру, запах, вкус и послевкусие соответственно в среднем 78,8, 81,4, 80,7, 81,9 и 81,1 %.

Выводы

Выводы: Исследования показали, что применение роторно-диспергирующего устройства при изготовлении полуфабрикатов-пюре из ягод крыжовника повышает стабильность микробиологических и органолептических показателей.

Introduction

Introduction: During the storage of fruit purees, numerous changes occur, many of them resulting in poor product quality.

Purpose

Purpose: to study the shelf stability of physico-chemical, microbiological and organoleptic parameters of semi-finished puree products from gooseberry berries.

Materials and Methods

Materials and Methods: The study focuses on qualitative characteristics of semi–finished gooseberry purees produced using traditional technologies and involving the implementation of a rotary dispersing device (MAG-50) from fresh and quick-frozen raw materials of Senator and Rozovy 2 varieties. They were stored in glass jars under 20 °C and relative humidity of air not more than 75 % in a place protected from direct sunlight for 30 months. The research utilizes conventional methods.

Results

Results: It was found out that the shelf life had a significant impact on the studied product quality indicators, regardless of the varirty and condition of the raw materials used in the processing, as well as their production technology (the influence strength is more than 82.0%). After the end of the studied storage period of the product, the amount of soluble solids, sugars and titrated acids decreased by an average of 6.0, 6.9 and 3.6 %, respectively. The loss of dietary fiber and ascorbic acid was an average of 7.1 and 48.4%, respectively. Also, there was no growth of microorganisms. The preservation of organoleptic assesments by the end of the studied storage period of the product for appearance, color, texture, smell, taste and aftertaste, respectively, was on average 78.8, 81.4, 80.7, 81.9 and 81.1 %.

Conclusion

Conclusion: Studies have shown that the use of a rotary dispersing device in the manufacture of semi-finished gooseberry purees increases the stability of microbiological and organoleptic indicators.

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The authors declare that there are no conflicts of interest present.