Antimicrobic composition for raising the safety and quality of chicken meat

Abstract

The results of researches the influence of the obtain conditions on change the physico-chemical properties of the antimicrobial compositions based on food organic acids (lactic E 270, acetic E 260 and propionic E 280), their salts (sodium lactate E 325, sodium acetate E 262, sodium propionate E 282) and high-molecular compound (polyhexamethylenguanidines hydrochloride EC 57029-18) are considered. The determined changes in physico-chemical characteristics of the antimicrobial composition depending on the ratio of the components in its composition are presented. The dependencies of changes in aggregate stability of the antimicrobial composition from the mass fraction polyhexamethylenguanidines hydrochloride and the pH of the composition are determined. It is shown that the ratio of the mass fraction of the sum of organic acids and sodium lactate in the range from 1: 1.8 to 1: 2,2 provides a specified pH range from 4,5 to 5,0 and aggregate stability of the antimicrobial composition includingto 0,4 % polyhexamethylenguanidines hydrochloride. The data describing the safety of a new composition, its high antimicrobial activity against potentially dangerous microorganisms such as A. baumannii, Ps. fluorescens, Ps. aeroginosa, E. coli, St. aureus, Sal. typhimurium and efficiency of application for prolongation of expiration dates of chicken meat. The formulation and technology of the new antimicrobial composition “DFP-2” that intended for use in production of chicken meat as technological support agent are developed. It is shown that the application of agent provides improvement of the microbiological safety and prolongation of expiration dates of chicken meat at low positive temperatures of storage not less than for 50 %.