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ȺɇɈɌȺɐȱ ə

Ɍɟ ɦɚ: ȼɩɥɢɜ ɪɿ ɡ ɧɢɯ ɤɨɧɫ ɟ ɪɜ ɚ ɧɬ ɿ ɜ ɧɚ ɦɿ ɤɪɨɛɿ ɨɥɨɝ ɿ ɱɧɿ ɩɨɤɚ ɡ ɧɢɤɢ ɿ ɡ ɛɟ ɪɟ ɠɟ ɧɿ ɫ ɬ ɶ ɤɨɧɫ ɟ ɪɜ ɨɜ ɚ ɧɢɯ ɯɚ ɪɱɨɜ ɢɯ ɩɪɨɞɭɤɬ ɿ ɜ .

Ⱦɢɩɥɨɦɧɚ ɦɚ ɝ ɿ ɫ ɬ ɟ ɪɫ ɶ ɤɚ ɪɨɛɨɬ ɚ : 102 ɫ ɬ ɨɪɿ ɧɤɢ, 13 ɪɢɫ ɭɧɤɿ ɜ , 8 ɬ ɚ ɛɥɢɰɶ , 2 ɞɨɞɚ ɬ ɤɢ, 104 ɥɿ ɬ ɟ ɪɚ ɬ ɭɪɧɢɯ ɞɠɟ ɪɟ ɥ.

Ɉɛ'ɽ ɤɬɨɦ ɞɨɫ ɥɿ ɞɠɟ ɧɧɹ ɽ ɛɟ ɧɡ ɨɚ ɬ ɧɚ ɬ ɪɿ ɸ ɬ ɚ ɣɨɝ ɨ ɜ ɩɥɢɜ ɧɚ ɦɿ ɤɪɨɛɿ ɨɥɨɝ ɿ ɱɧɿ ɩɨɤɚ ɡ ɧɢɤɢ ɬ ɚ ɡ ɛɟ ɪɟ ɠɟ ɧɿ ɫ ɬ ɶ ɫ ɨɤɿ ɜ .

Ɇɟ ɬɨɸ ɞɨɫ ɥɿ ɞɠɟ ɧɧɹ ɽ ɜ ɢɜ ɱɟ ɧɧɹ ɜ ɩɥɢɜ ɭ ɤɨɧɰɟ ɧɬ ɪɚ ɰɿ ʀ ɤɨɧɫ ɟ ɪɜ ɚ ɧɬ ɿ ɜ ɧɚ ɨɪɝ ɚ ɧɨɥɟ ɩɬ ɢɱɧɿ , ɮɿ ɡ ɢɤɨ-ɯɿ ɦɿ ɱɧɿ ɬ ɚ ɦɿ ɤɪɨɛɿ ɨɥɨɝ ɿ ɱɧɿ ɩɨɤɚ ɡ ɧɢɤɢ ɫ ɨɤɿ ɜ .

Ɇɟ ɬɨɞɢ ɞɨɫ ɥɿ ɞɠɟ ɧɧɹ: ɜ ɦɿ ɫ ɬ ɛɟ ɧɡ ɨɚ ɬ ɭ ɧɚ ɬ ɪɿ ɸ ɭ ɤɨɧɫ ɟ ɪɜ ɚ ɯ ɜ ɢɡ ɧɚ ɱɚ ɥɢ ɲɥɹ ɯɨɦ ɧɟ ɣɬ ɪɚ ɥɿ ɡ ɚ ɰɿ ʀ ɛɟ ɧɡ ɨɣɧɨʀ ɤɢɫ ɥɨɬ ɢ ɪɨɡ ɱɢɧɨɦ Nɚ Ɉɇ ɜ ɩɪɢɫ ɭɬ ɧɨɫ ɬ ɿ ɮɟ ɧɨɥɮɬ ɚ ɥɟ ʀ ɧɭ, ɦɿ ɤɪɨɛɿ ɨɥɨɝ ɿ ɱɧɿ ɬ ɚ ɨɪɝ ɚ ɧɨɥɟ ɩɬ ɢɱɧɿ ɞɨɫ ɥɿ ɞɠɟ ɧɧɹ .

Ȼɭɥɨ ɜ ɫ ɬ ɚ ɧɨɜ ɥɟ ɧɨ, ɳɨ ɩɪɢ ɞɨɞɚ ɜ ɚ ɧɧɿ ɤɨɧɫ ɟ ɪɜ ɚ ɧɬ ɭ ɛɟ ɧɡ ɨɚ ɬ ɭ ɧɚ ɬ ɪɿ ɸ ɞɨ ɡ ɪɚ ɡ ɤɿ ɜ ɫ ɨɤɿ ɜ ɿ ɡ ɛɟ ɪɿ ɝ ɚ ɧɧɿ ʀ ɯ ɡ ɚ ɫ ɩɪɢɹ ɬ ɥɢɜ ɢɯ ɬ ɟ ɦɩɟ ɪɚ ɬ ɭɪ ɞɪɿ ɠɞɠɿ , ɟ ɩɿ ɮɿ ɬ ɧɿ ɬ ɚ ɫ ɩɨɪɨɭɬ ɜ ɨɪɸɸɱɿ ɦɿ ɤɪɨɨɪɝ ɚ ɧɿ ɡ ɦɢ ɧɟ ɪɨɡ ɦɧɨɠɭɸɬ ɶ ɫ ɹ . Ɉɞɧɚ ɤ ɩɪɢ ɞɿ ʀ ɤɨɧɫ ɟ ɪɜ ɚ ɧɬ ɭ ɧɚ ɭɦɨɜ ɧɨ-ɩɚ ɬ ɨɝ ɟ ɧɧɭ ɦɿ ɤɪɨɮɥɨɪɭ ɡ ɚ ɬ ɢɯ ɫ ɚ ɦɢɯ ɭɦɨɜ ɡ ɛɟ ɪɿ ɝ ɚ ɧɧɿ ɫ ɩɨɫ ɬ ɟ ɪɿ ɝ ɚ ɥɨɫ ɹ ɚ ɤɬ ɢɜ ɧɟ ɪɨɡ ɦɧɨɠɟ ɧɧɹ ɨɫ ɬ ɚ ɧɧɶ ɨʀ ɿ ɩɪɨɬ ɹ ɝ ɨɦ 48 ɝ ɨɞɢɧ ɡ ɛɟ ɪɿ ɝ ɚ ɧɧɹ ɡ ɚ ɫ ɩɪɢɹ ɬ ɥɢɜ ɢɯ ɬ ɟ ɦɩɟ ɪɚ ɬ ɭɪ ʀ ʀ ɤɿ ɥɶ ɤɿ ɫ ɬ ɶ ɡ ɛɿ ɥɶ ɲɭɜ ɚ ɥɚ ɫ ɹ ɜ ɫ ɟ ɪɟ ɞɧɶ ɨɦɭ ɭ 15 ɪɚ ɡ ɿ ɜ .

Ɂɚ ɩɪɨɩɨɧɨɜ ɚ ɧɨ ɜ ɢɤɨɪɢɫ ɬ ɚ ɧɧɹ ɤɨɧɫ ɟ ɪɜ ɚ ɧɬ ɭ ɛɟ ɧɡ ɨɚ ɬ ɭ ɧɚ ɬ ɪɿ ɸ ɭ ɜ ɢɪɨɛɧɢɰɬ ɜ ɿ ɫ ɨɤɿ ɜ ɭ ɩɨɽ ɞɧɚ ɧɧɿ ɡ ɩɚ ɫ ɬ ɟ ɪɢɡ ɚ ɰɿ ɽ ɸ.

Ʉɥɸɱɨɜɿ ɫ ɥɨɜɚ: ɫ ɨɤɢ, ɛɟ ɧɡ ɨɚ ɬ ɧɚ ɬ ɪɿ ɸ, ɡ ɚ ɝ ɚ ɥɶ ɧɚ ɛɚ ɤɬ ɟ ɪɿ ɚ ɥɶ ɧɚ ɡ ɚ ɛɪɭɞɧɟ ɧɿ ɫ ɬ ɶ , ɭɦɨɜ ɧɨ-ɩɚ ɬ ɨɝ ɟ ɧɧɚ ɦɿ ɤɪɨɮɥɨɪɚ .

ȺɇɇɈɌȺɐɂə

(2)

Ɍɟ ɦɚ: ȼɥɢɹ ɧɢɟ ɪɚ ɡ ɥɢɱɧɵɯ ɤɨɧɫ ɟ ɪɜ ɚ ɧɬ ɨɜ ɧɚ ɦɢɤɪɨɛɢɨɥɨɝ ɢɱɟ ɫ ɤɢɟ ɩɨɤɚ ɡ ɚ ɬ ɟ ɥɢ ɢ ɫ ɨɯɪɚ ɧɧɨɫ ɬ ɶ ɤɨɧɫ ɟ ɪɜ ɢɪɨɜ ɚ ɧɧɵɯ ɩɢɳɟ ɜ ɵɯ ɩɪɨɞɭɤɬ ɨɜ .

Ⱦɢɩɥɨɦɧɚ ɹ ɦɚ ɝ ɢɫ ɬ ɟ ɪɫ ɤɚ ɹ ɪɚ ɛɨɬ ɚ : 102 ɫ ɬ ɪɚ ɧɢɰɵ, 13 ɪɢɫ ɭɧɤɨɜ , 8 ɬ ɚ ɛɥɢɰ, 2 ɩɪɢɥɨɠɟ ɧɢɹ , 104 ɥɢɬ ɟ ɪɚ ɬ ɭɪɧɵɯ ɢɫ ɬ ɨɱɧɢɤɨɜ .

Ɉɛɴɟ ɤɬɨɦ ɢɫ ɫ ɥɟ ɞɨɜɚɧɢɹ ɹ ɜ ɥɹ ɟ ɬ ɫ ɹ ɛɟ ɧɡ ɨɚ ɬ ɧɚ ɬ ɪɢɹ ɢ ɟ ɝ ɨ ɜ ɥɢɹ ɧɢɟ ɧɚ ɦɢɤɪɨɛɢɨɥɨɝ ɢɱɟ ɫ ɤɢɟ ɩɨɤɚ ɡ ɚ ɬ ɟ ɥɢ ɢ ɫ ɨɯɪɚ ɧɧɨɫ ɬ ɶ ɫ ɨɤɨɜ .

ɐɟ ɥɶɸ ɢɫ ɫ ɥɟ ɞɨɜɚɧɢɹ ɹ ɜ ɥɹ ɟ ɬ ɫ ɹ ɢɡ ɭɱɟ ɧɢɟ ɜ ɥɢɹ ɧɢɹ ɤɨɧɰɟ ɧɬ ɪɚ ɰɢɢ ɤɨɧɫ ɟ ɪɜ ɚ ɧɬ ɨɜ ɧɚ ɨɪɝ ɚ ɧɨɥɟ ɩɬ ɢɱɟ ɫ ɤɢɟ , ɮɢɡ ɢɤɨ-ɯɢɦɢɱɟ ɫ ɤɢɟ ɢ ɦɢɤɪɨɛɢɨɥɨɝ ɢɱɟ ɫ ɤɢɟ ɩɨɤɚ ɡ ɚ ɬ ɟ ɥɢ ɫ ɨɤɨɜ .

Ɇɟ ɬɨɞɵ ɢɫ ɫ ɥɟ ɞɨɜɚɧɢɹ: ɫ ɨɞɟ ɪɠɚ ɧɢɟ ɛɟ ɧɡ ɨɚ ɬ ɚ ɧɚ ɬ ɪɢɹ ɜ ɤɨɧɫ ɟ ɪɜ ɚ ɯ ɨɩɪɟ ɞɟ ɥɹ ɥɢ ɩɭɬ ɟ ɦ ɧɟ ɣɬ ɪɚ ɥɢɡ ɚ ɰɢɢ ɛɟ ɧɡ ɨɣɧɨɣ ɤɢɫ ɥɨɬ ɵ ɪɚ ɫ ɬ ɜ ɨɪɨɦ Nɚ Ɉɇ ɜ ɩɪɢɫ ɭɬ ɫ ɬ ɜ ɢɢ ɮɟ ɧɨɥɮɬ ɚ ɥɟ ɢɧɚ , ɦɢɤɪɨɛɢɨɥɨɝ ɢɱɟ ɫ ɤɢɟ ɢ ɨɪɝ ɚ ɧɨɥɟ ɩɬ ɢɱɟ ɫ ɤɢɟ ɢɫ ɥɟ ɞɨɜ ɚ ɧɢɹ .

Ȼɵɥɨ ɭɫ ɬ ɚ ɧɨɜ ɥɟ ɧɨ, ɱɬ ɨ ɩɪɢ ɞɨɛɚ ɜ ɥɟ ɧɢɢ ɤɨɧɫ ɟ ɪɜ ɚ ɧɬ ɚ ɛɟ ɧɡ ɨɚ ɬ ɚ ɧɚ ɬ ɪɢɹ ɤ ɨɛɪɚ ɡ ɰɚ ɦ ɫ ɨɤɨɜ ɢ ɯɪɚ ɧɟ ɧɢɢ ɢɯ ɩɪɢ ɛɥɚ ɝ ɨɩɪɢɹ ɬ ɧɵɯ ɬ ɟ ɦɩɟ ɪɚ ɬ ɭɪɚ ɯ ɞɪɨɠɠɢ, ɷ ɩɢɮɢɬ ɧɵɟ ɢ ɫ ɩɨɪɨɨɛɪɚ ɡ ɭɸɳɢɟ ɦɢɤɪɨɨɪɝ ɚ ɧɢɡ ɦɵ ɧɟ ɪɚ ɡ ɦɧɨɠɚ ɸɬ ɫ ɹ . Ɉɞɧɚ ɤɨ ɩɪɢ ɞɟ ɣɫ ɬ ɜ ɢɢ ɤɨɧɫ ɟ ɪɜ ɚ ɧɬ ɚ ɧɚ ɭɫ ɥɨɜ ɧɨ-ɩɚ ɬ ɨɝ ɟ ɧɧɭɸ ɦɢɤɪɨɮɥɨɪɭ ɩɪɢ ɬ ɟ ɯ ɠɟ ɭɫ ɥɨɜ ɢɹ ɯ ɯɪɚ ɧɟ ɧɢɢ ɧɚ ɛɥɸɞɚ ɥɨɫ ɶ ɚ ɤɬ ɢɜ ɧɨɟ ɪɚ ɡ ɦɧɨɠɟ ɧɢɟ ɩɨɫ ɥɟ ɞɧɟ ɣ ɢ ɜ ɬ ɟ ɱɟ ɧɢɟ 48 ɱɚ ɫ ɨɜ ɯɪɚ ɧɟ ɧɢɹ ɩɪɢ ɛɥɚ ɝ ɨɩɪɢɹ ɬ ɧɵɯ ɬ ɟ ɦɩɟ ɪɚ ɬ ɭɪ ɟ ɟ ɤɨɥɢɱɟ ɫ ɬ ɜ ɨ ɭɜ ɟ ɥɢɱɢɜ ɚ ɥɨɫ ɶ ɜ ɫ ɪɟ ɞɧɟ ɦ ɜ 15 ɪɚ ɡ .

ɉɪɟ ɞɥɨɠɟ ɧɨ ɢɫ ɩɨɥɶ ɡ ɨɜ ɚ ɧɢɟ ɤɨɧɫ ɟ ɪɜ ɚ ɧɬ ɚ ɛɟ ɧɡ ɨɚ ɬ ɚ ɧɚ ɬ ɪɢɹ ɜ ɩɪɨɢɡ ɜ ɨɞɫ ɬ ɜ ɟ ɫ ɨɤɨɜ ɜ ɫ ɨɱɟ ɬ ɚ ɧɢɢ ɫ ɩɚ ɫ ɬ ɟ ɪɢɡ ɚ ɰɢɟ ɣ.

Ʉɥɸɱɟ ɜɵɟ ɫ ɥɨɜɚ: ɫ ɨɤɢ, ɛɟ ɧɡ ɨɚ ɬ ɧɚ ɬ ɪɢɹ , ɨɛɳɚ ɹ ɛɚ ɤɬ ɟ ɪɢɚ ɥɶ ɧɚ ɹ ɨɛɫ ɟ ɦɟ ɧɟ ɧɧɨɫ ɬ ɶ , ɭɫ ɥɨɜ ɧɨ-ɩɚ ɬ ɨɝ ɟ ɧɧɚ ɹ ɦɢɤɪɨɮɥɨɪɚ .

SUMMARY

Subject: Effect different preservatives on microbial indicators and safety of

(3)

canned foods.

Diploma master's thesis contains of 102 pages, 13 pictures, 8 tables, 2 additions, 104 literature sources.

Object of the Investigation is sodium benzoate and its effects on

\ microbiological indicators and safety of juices.

The Aim of the Work is to study the effect concentration of preservatives on flavour, aroma, physico-chemical indicators of juices.

Methods of Investigation: content of sodium benzoate in canned food

determined by the neutralization of benzoic acid with a solution of NaOH in the presence of phenolphthalein, microbiological and organoleptic investigation.

It was found that the addition of the preservative sodium benzoate to samples of juices and keeping them under favorable temperature yeasts and spore-forming bacteria epiphytic not reproduce. However, when exposed to preservative opportunistic pathogens under the same storage conditions observed active reproduction and last for 48 hours under favorable storage temperature increased the amount of an average of 15 times.

The use of the preservative sodium benzoate in the production of juices, combined with pasteurization.

Keywords: juice, sodium benzoate, a common bacterial contamination,

pathogenic microflora.

Cytaty

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Distribution of bacteria in the mineral waters found on the Polish Lowland

The in ves ti ga tion, in spite of the small num ber of tax o nom i - cally iden ti fied culturable bac te ria, ex hib ited that ba cilli and micrococci are com mon in hab

It was proved that the 'food of Polish origin' was mostly perceived as a food produced in Poland and from the Polish raw materials

Also, it should be pointed out that the respondents with the lowest level of ethnocen- trism significantly more strongly agreed with the opinion that the food of Polish origin

At the same time it was found that the level of total dietary fibre in RPFC was similar to the level of this ingredient in SF

The objective of the research study was to analyze the chemical composition, in- cluding amino acid composition, of the rapeseed protein-fibre concentrate (RPFC) as well as to