Urgency of using natural antibiotic substance of natamycine in the production of sausage products and its control
The production of meat products is one of the most important sectors of the national economy. Meat and meat products are necessary source of nutrition for humans, as they are the main source of protein for the body. Residents of the metropolis often do not have enough time for proper nutrition. Ready-made products or semi-finished meat products with a long shelf life become the main component in the diet of the population. The share of consumption of sausages and other meat delicacies is growing every year [8]. By adding chemical preservatives to food, it is possible to slow down or completely prevent the development of microflora - bacteria, yeast, as well as extend the safety of products. The effectiveness of using chemical preservatives depends on their concentration, nature, and acidity of the medium. A special group of food additives that slow down the deterioration of food (meat, fish, poultry, vegetables, etc.) consists of antibiotics. The use of antibiotics allows you to save food raw materials and certain types of food products for a longer time, sometimes to extend their shelf life by 2 to 3 times. Antibiotics that are added directly to the food product, such as nisin and natamycin, have gained some acceptance in the food industry.