EXPERIMENTAL EVALUATION OF EFFECT OF HIGH HYDROSTATIC PRESSURE TREATMENT ON MICROBIOLOGICAL PARAMETERS OF A SEMI-FINISHED PRODUCT FROM HERBS

XCAJZD

Abstract

Traditional technologies for processing spicy greens (drying, sterilization and preservation with salt), the purpose of which is to increase the shelf life of the product by destroying pathogenic microflora and microbial toxins, have, along with advantages, a number of disadvantages. With any abiotic method of preserving spicy greens, changes occur, first of all, vitamins and biologically active substances and, as a result, a decrease in the nutritional value of the product as a whole. An innovative technology for the production of a polufabrikat from spicy herbs using high hydrostatic pressure treatment in the range from 200 to 500 MPa at temperatures from 10 to 40 °С with a pressure exposure of 4, 8 and 12 ∙ 60¹c. The product obtained in this way is a paste made from a mixture of parsley and dill, which does not contain preservatives and with high shelf life values, the developed technology allows minimizing the loss of vitamins and valuable nutrients and reducing the volume of natural loss of raw materials during storage. Comparative microbiological studies have shown a real possibility to extend the shelf life of a semi-finished product from herbs up to 10 months, subject to a temperature regime from 0ºC to 25ºC and a relative humidity of 75%.