FORMATION OF BACTERIOSTATIC PROPERTIES OF FOOD BIODEGRADABLE FILM BASED ON FISH COLLAGEN

WJFMUZ

Abstract

Packaging solutions for storage of chilled products of animal origin is an actively developing and demanded innovation in the food industry. Development and formation of bacteriostatic properties of packaging materials based on natural biopolymers with high barrier functions is an actual direction of research. The aim of the work is to study the properties of the film based on food fish high-molecular collagen (fish gelatin) in order to use it as a barrier liner (substrate) to ensure the preservation of quality and commercial appearance of meat products. Standard, regulated common and special methods were applied in the work. Organoleptic and physical characteristics of the developed food biodegradable film have been determined, positive structural-mechanical and technological properties have been established. It has been established that the storage period of biodegradable film in dry aggregate form with preservation of organoleptic, physico-chemical quality and safety parameters according to ТР ТС 021/2011 is 200 days at air temperature not higher than 25 °С and relative air humidity not more than 70 %. The use of food biodegradable film as a substrate allows to suppress the active development of microorganisms during 3 and 5 days depending on the presence of preservatives, which contributes to the safety of chilled meat semi-finished products. The use of aqueous solution of sodium benzoate and nisin in concentration of 0,5 g and 0,001 g per 100 g allows to prolong the shelf life of meat semi-finished products up to 5 days. Recommendations are given taking into account the value of CMAFANM on storage time for various chilled meat semi-finished products with the use of a substrate based on biodegradable film with fish gelatin at a temperature not higher than +5 °C.