A study on microbiological safety of semifinished products from mountain ash berries

Abstract

Results are given from investigations into the nutritive value of mountain ash berries that confirm high biological value of plant material used, which is composed of sugars, vitamins and trace elements. Data are given on processing mountain ash berries, changing humidity during the process of product formulation and technological processing of raw material. The development of microbiota in plant raw material and a processed product as well as its dynamics during storage was analyzed. The methods for examining microbiological characteristics of this type of food products were described. There were established the recommended parameters at the stages of producing semi-finished products from mountain ash berries without adding sugar-containing and stabilizing components, sample storing and packaging in accordance with the food products safety requirements. It is recommended to use hydromechanical dispersion of plant raw material for obtaining semi-finished food products subject to be further processed, or used as a component of combined products. With that, the semi-finished products obtained are homogeneous mass with inclusions of peel and/or seed particles.