STUDY OF CONTAMINATION INDICATORS DURING LONG-TERM STORAGE OF SPREADS / ҚАЙТАРЫП АЛЫНДЫ/ОТОЗВАНА/RETRACTED 09.04.2024

Abstract

The article describes the shelf life of creamy vegetable spreads. Due to the specifics of the composition, spreads have an unstable shelf life, so extending the shelf life is very important. The use of vitamins A and E in the formulation slows down the oxidation process that occurs during storage. The determination of the shelf life and storage conditions of food was carried out in accordance with the hygienic requirements and nutritional value of the product. One of the main reasons for the long shelf life of the creamy vegetable spread and at the same time violations of the shelf life are temperature fluctuations, as well as the effects of various microorganisms. In connection with such situations, studies were conducted to determine the purity and microbiological parameters of the spread samples. The results of the conducted studies showed high resistance to oxidation, preservation of structural and rheological properties, as well as a low level of microbial contamination of spreads, which served as the basis for establishing warranty storage periods: 60 days at -4 ± 2 °C and 90 days at minus 23 ± 2 °C.