Effect of individual packaging to preserve emulsion foods

The article presents the results of the analysis of the rate of mayonnaise resistance to oxidative poisoning, depending on the combination of polymer films used in doy-pack packaging, and its storage modes. The object of the study was mayonnaise with a mass fraction of fat of 67%. In the course of the studies, packaging with a combination of PET12/PE90 films was used; PET12/PE100; PET12/PE110; PET12/PE120; PET12/PE130; PET12/RE_VBS120; PETp12/PE120; RETFp12/RE_VBS120, including those with a "transparent window". The rate of oxidative poisoning was controlled using the indicator "Peroxide number", the values of which were determined by the standard method for 120 days of storage with a frequency of 15 days. Resistance to oxidative poisoning of mayonnaise was determined in the temperature range from +10 to +15°C; from +15 to +25°C and from +25 to +30°C. The results of the study showed that the resistance of mayonnaise to oxidative poisoning is directly dependent on the thickness of the packaging material - the smaller the thickness of the polyethylene, the higher the peroxide value. The combination of PET12/PE120 films used for packaging mayonnaise is able to ensure compliance with the regulated standards in terms of "Peroxide number" in all three studied temperature ranges with different durations: in the range from +25 to +30°C for 45 days, from +15 up to +25°C - for 60 days, and at a temperature from +10 to +15°C for 90 days. The use of high-barrier materials for packing mayonnaise makes it possible to reduce the intensity of the oxidative poisoning process by a factor of 2 or more and thereby increase its shelf life. The presence of a “transparent window” in the design of the packaging material does not significantly affect the intensity of oxidative processes and the shelf life of mayonnaise.