BIODEGRADABLE MATERIALS AS A PROMISING PACKAGING MATERIAL FOR ORGANIC CAKES

Abstract

The paper presents the results of studies of changes in organoleptic and microbiological parameters, as well as the peroxide number of developed organic cakes "Grechanyk" and "Zhytnytsia" during 7 days of storage. The samples were packed in biodegradable food packaging (paper bag for flour products with a window) Shantou Weiyi Packaging Co., Ltd and individual biodegradable PET packaging for food Stand Up Pouch. Cupcakes were stored at a temperature of (18±2)° C and a relative humidity of 75%. Standard methods and techniques were used for the study. Organoleptic examination of the samples was performed by methods of sensory analysis based on tasting evaluation. The peroxide number in the lipid fraction of cupcakes was investigated by iodometric method. Mesophilic aerobic and facultative anaerobic microorganisms were determined by calculating colonies growing on solid nutrient medium after incubation at 30 ° C. Bacteria of the Escherichia coli group were determined by a method based on the ability to break down glucose and lactose. Pathogenic microorganisms, including bacteria of the genus Salmonella were determined by a method based on the detection of characteristic colony growth on agar differential diagnostic media. It was found that after 7 days of storage of cupcakes organoleptic characteristics did not deteriorate significantly. However, samples packed in individual biodegradable PET packaging had the best scores. The increase in peroxide value during storage was most significant in products stored in a paper bag. The peroxide number of the lipid base of the "Grechanyk" cake increased 4 times, and the lipid base of the "Zhytnytsia" cake increased 3 times. In the samples stored in the PET package, the peroxide number of lipids of "Grechanyk" cake increased 3.5 times, and "Zhytnytsia" cake increased 2.7 times. After 7 days of storage, the MAFAM content was not exceeded in either sample, but the lowest MAFAM content was recorded in both samples, which were stored in an individual PET package. Bacteria of the Escherichia coli group and pathogenic microorganisms, including Salmonella bacteria, were not detected in the samples. In general, the content of microbiological indicators did not exceed the permissible limits in both samples, regardless of the type of packaging. Further research will be devoted to the study of the safety and quality of cupcakes in other packaging materials.