Influence of dark blue spectrum light on degree of freshness of boiled sausages at storage

Control samples of cooked sausages (CCS) with a natural casing were placed into a refrigerated counter (at temperature 0-4 deg C, relative humidity of 75%). Pilot samples of CS (PCS) were done into a refrigerated counter under blue light (BL) illumination of intensity of 35 micro watt/square centimeter and of a capacity of 15 J/sec. After 10 days of storage CCS had an unpleasant taste and smell, gray and green color and PCS were within normal limits. After 3, 5 and 10 days of storage a peroxide value of fat increased up to 6.8, 9.8 and 18.7 milli mole 1/2 O/kg (CCS) and up to 6.0, 7.0 and 9,0 mmole 1/2 O/kg (PCS) respectively. After 3 days of storage the acid number of fat of CCS was higher by 16% than the one of PCS. After 5 and 10 days of storage the acid number of CCS was at 1.6 and 2.0 mg of KOH, the one of PCS was at 1.3 and 1.5 mg KOH respectively. BL significantly reduced a concentration of oxyacids (by 76%) up to the end of storage. After 3 and 5 days of storage the CCS had a pH of 5.4 and of 5.8 at a normal rate of 5.0-6.8 for a fresh product. After 10 days the parameter was 6.9, while the one of PCS was recorded at 6.5. At the end of storage CCS did not requirements to the standards of microbiological purity and PCS had no such abnormalities. It has been concluded that the BL does not influence on temperature inside the product and reduces the intensity of hydrolytic, oxidative processes in fat. It has got highly penetrating and powerful bactericidal action, does not reduce a nutritional value and can be recommended to extend a shelf life of CS