Issn 305-9397. Ғылым және білім. 2022. №1-1 (66) issn 2305-9397
ISSN 2305-9397. Ғылым және білім. 2022. № 3-3 (68)
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| ISSN 2305-9397. Ғылым және білім. 2022. № 3-3 (68)____ _
273 Figure 4 – Indicator of yeasts in the processing of raw materials with food additive "PRAM" The effect of the PRAM complex food mixture on collagen-containing raw materials at 40 °C was able to affect the required level of microorganisms within 30 minutes. However, the effect on sporulating bacteria lasted up to 40 min. The indicator of the amount of mesophilic aerobic and facultative anaerobic microorganisms during the processing of raw materials with food additive "PRAM" increased from 2.1*10 3 to the normal norm of 1*10 3 , and also had a positive effect on mold fungi, yeast, and spore-forming bacteria. Conclusion. "PRAM" is a composition based on an aqueous solution of propylene glycol, citric acid and plant extracts, significantly increasing the initial stage of development of colonies of microorganisms by creating an optimal environment of humidity and pH (preventing the development of microorganisms) in the product, which has shown synergistic action in suppressing the growth of a wide range of spoilage microorganisms. The combination of properties of "PRAM" allows to transfer the microorganisms to the stationary (latent) phase, thereby slowing down and stopping the initial growth period of the colonies of microorganisms. REFERENCES 1 Williams P. Nutritional composition of red meat. Nutr Diet. 2007;64:S113–S119. doi: 10.1111/j.1747-0080.2007.00197.x. 2 Komba EV, Komba EV, Mkupasi EM, Mbyuzi AO, Mshamu S, Mzula A, Luwumba D. Sanitary practices and occurrence of zoonotic conditions in cattle at slaughter in Morogoro Municipality, Tanzania: implications for public health, Tanzan. J Health Res. 2012;14:1–12. 3 Komba EV, Komba EV, Mkupasi EM, Mbyuzi AO, Mshamu S, Mzula A, Luwumba D. Sanitary practices and occurrence of zoonotic conditions in cattle at slaughter in Morogoro Municipality, Tanzania: implications for public health, Tanzan. J Health Res. 2012;14:1–12. 4 Eisel WG, Linton RH, Muriana PM. A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant. Food Microbiol. 1997;14:273– 282. doi: 10.1006/fmic.1996.0094. 5 Kim HJ, Kim D, Song SO, Goh YG, Jang A. Microbial status and guideline for raw chicken distributed in Korea. Korean J Poult Sci. 2016;43:235–242. doi: 10.5536/KJPS.2016.43.4.235. 6 Blaser MJ. Epidemiologic and clinical features of Campylobacter jejuni infections. J Infect Dis. 1997;176(Suppl. 2):S103–S105. doi: 10.1086/513780. 7 Ko EK, Heo EJ, Kim YJ, Park HJ, Wee SH, Moon JS. Evaluation of microbiological contamination level of raw beef from retail markets in Seoul, Korea. Korean J Food Sci Anim Resour. 2013;33:403–410. doi: 10.5851/kosfa.2013.33.3.403. 8 Mikrobiologiya s osnovami biotekhnologii: ucheb. posobie / A.I. Mashanov, N.A. Velichko, ZH.A. Plynskaya; Krasnoyar. gos. agrar. un-t. – Krasnoyarsk, 2015. – 168 s. 9 Karl McDonald, Da-Wen Sun, Predictive food microbiology for the meat industry: a review, International Journal of Food Microbiology, Volume 52, Issues 1–2, 1999, Pages 1-27, ISSN 0168- 1605 0 5 10 15 20 0 10 20 30 A m ount of m icr oor gani sm s, C F U /g Time , min Indicator of yeasts in the processing of raw materials with food additive "PRAM" 40 °С 35 °С |