INVESTIGATION OF THE INFLUENCE OF THE PROCESS OF FREEZING ON MICROBIOLOGICAL FACTORS OF SAFETY OF FROZEN SEMI-PRODUCT FOR COOKING DRINK SMOOTHIE

Abstract

A semi-product for cooking a smoothie drink was chosen as a subject of the study. It included strawberries, dried apples and oat flocks. A sample was frozen in a low-temperature calorimeter to –20 °С. It was established, that freezing at–20±2 °С favors the full conservation of a sample and storage during 270 days. The results of the organoleptic evaluation of the semi-product before freezing and after refrigeratory storage during 270 demonstrated that the product is characterized by a high quality. Microbiological parameters of the fresh and frozen semi-product were studied for a quantity of mesophilic aerobic and facultative-anaerobic microorganisms (QMAFMAnM). And also for bacteria of the colibacillus group (BGCB), pathogenic microorganisms of bacteria of Salmonella genus, molds and yeast. The gram-negative microflora – bacteria of the colibacillus group, pathogenic microorganisms including bacteria of Salmonella genus, were not observed in samples of frozen semi-products. The studies demonstrated freezing advantages from both aspects of minimization of losses of valuable biocomponents of the raw material and of achieving high organoleptic parameters of products after freezing and defrosting. The observance of optimal conditions of freezing excludes the necessity of the additional use of artificial preservatives, provides high-quality products and safety that corresponds to all principles of healthy nutrition.