Повышение микробиологической стабильности консервов растительного и животного происхождения
2024
Зарицкая, Дарья | Дементьева, София
This work is devoted to the study of methods to improve the microbiological stability of canned meat and fish products with a focus on reducing the use of potentially harmful chemicals. In recent years, scientific research in this area has focused on minimizing the use of such substances, reducing potential health risks to consumers. The development of new canning methods and technologies aimed at preserving food quality and safety is an urgent task. Of particular importance is the search for alternatives that can replace traditional preservatives and chemicals, reducing their content in the final product. The purpose of this research is to study innovative technologies, new methods of canning and the use of natural antioxidants to: improve the safety and microbiological stability of canned meat and fish; reduce the potential negative impact on consumer health; develop methods that reduce the amount of added preservatives and chemicals without compromising the quality and taste of products. The work will analyze: the effectiveness of natural antimicrobial components such as salt and oil; approaches to optimize canning processes without compromising the quality and taste of products. The development of methods to improve the microbiological stability of canned meat and fish products while minimizing the use of harmful substances is an important task with significant potential for the development of a healthier and safer diet.
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Издатель Technical University of Moldova
Эту запись предоставил Technical University of Moldova