Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 72993 10.21603/2074-9414-2023-4-2478 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of Packaging on Instant Foods from Root Vegetables Влияние упаковки на качество пищевых концентратов из корнеплодов https://orcid.org/0000-0003-2298-3549 Мотовилов Олег Константинович Motovilov Oleg K. https://orcid.org/0000-0003-2561-9953 Голуб Ольга Валентиновна Golub Olga V. https://orcid.org/0000-0003-2479-8750 Давыденко Наталия Ивановна Davydenko Nataliia I. nat1861@yandex.ru https://orcid.org/0000-0002-3756-1798 Чекрыга Галина Петровна Chekryga Galina P. https://orcid.org/0000-0002-0150-3924 Степанова Алла Георгиевна Stepanova Alla G. Сибирский федеральный научный центр агробиотехнологий Российской академии наук Краснообск Россия Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences Krasnoobsk Russian Federation Сибирский федеральный научный центр агробиотехнологий Российской академии наук Краснообск Россия Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences Krasnoobsk Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Сибирский федеральный научный центр агробиотехнологий Российской академии наук Краснообск Россия Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences Krasnoobsk Russian Federation Сибирский университет потребительской кооперации Новосибирск Россия Siberian University of Consumer Cooperation Novosibirsk Russian Federation 30 12 2023 30 12 2023 53 4 786 795 09 12 2022 07 03 2023 https://fptt.ru/en/issues/22269/22253/

Национальные традиции русской кухни представляет собой пищевую идентичность народов, проживающих на территории России. Однакосовременные тенденции в питании привели к унифицированию и нивелированию особенностей производства и потребления продуктов русской кухни. Цель работы заключалась в исследовании влияния упаковки и продолжительности хранения на характеристики качества пищевых концентратов – каш, не требующих варки, из корнеплодов репы и брюквы. Объектами исследования являлись показатели качества пищевых концентратов. Образцы каш, не требующих варки, из корнеплодов репы и брюквы упаковывали в саше-пакеты и стаканчики из комбинированных материалов. Образцы хранили при температуре 20–25 °С и относительной влажности не более 75 % в течение 8 месяцев. Для оценки органолептических, физико-химических и микробиологических показателей применяли общепринятые и стандартные методы исследования. Суммарная органолептическая оценка после 6 и 8 месяцев хранения выше на 1,0 и 2,0 баллов соответственно у пищевых концентратов, упакованных в стаканчики, чем у образцов в саше-пакетах. Вид используемой упаковки не влиял на содержание влаги и жира в продукте в процессе хранения. Восстанавливаемость пищевых концентратов в стаканчиках лучше, чем в саше-пакетах, на 10,9 и 14,2 % через 6 и 8 месяцев хранения соответственно. Количество мезофильных аэробных и факультативно-анаэробных микроорганизмов в пищевых концентратах, упакованных в стаканчики, меньше в 11,0 раз через 6 месяцев хранения и в 3,2 раза через 8 месяцев хранения по сравнению с образцами в саше-пакетах. Дрожжи, плесени, Bacilluscereus, бактерии группы кишечных палочек и патогенные микроорганизмы в пищевых концентратах не выявлены. Результаты показали, что срок хранения, в отличие от упаковки, оказывал наибольшее влияние на характеристики качества пищевых концентратов. Для изученных видов упаковок рекомендуемый срок годности составил 6 месяцев. Перспективными являются исследования о влиянии других видов и материалов упаковок на качество пищевых концентратов.

Russian cuisine reflects the identity of its peoples. However, modern nutrition tends to level the multicultural peculiarities of Russian cuisine. This research objective was to identify the effect of packaging and storage time on the quality profile of instant turnip and rutabaga porridges. The study featured quality indicators of food concentrates. Samples of instant porridges were packaged in sachet bags and cups made of complex materials. They were stored at a 20–25°C and a relative humidity of ≤75% for 8 months. The sensory, physicochemical, and microbiological variables were measured using standard research methods. After 6 and 8 months of storage, the total sensory assessment for the porridge cups was higher by 1.0 and 2.0 points, respectively, than for the porridge sachets. The cups did not affect the moisture and fat content during storage. The recoverability of the cupped samples was higher by 10.9 and 14.2% after 6 and 8 months of storage, respectively. The mesophilic aerobic and facultative anaerobic microbial count for porridge cups fell by 11.0 times after 6 months of storage and by 3.2 times after 8 months of storage, compared to the sachets. The tests revealed no yeast, mold, Bacillus cereus, coliform bacteria, or pathogenic microorganisms. Shelf-life had a greater effect on quality profile of instant porridge than packaging. In this research, the recommended shelf life for instant turnip and rutabaga porridges was 6 months. The effect of other packaging types and materials on food concentrates is a promising research direction.

 Пищевые концентраты корнеплоды репа брюква качество безопасность упаковка срок годности Food concentrates root crops turnip rutabaga quality safety shelf life

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