vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2026-2-vguit-3794Research ArticleПищевые системыFood systemsАктивность воды как фактор стабильности комплексных пищевых добавокWater activity as a factor in the stability of complex food additiveshttps://orcid.org/0009-0001-4194-3609ГмыракО. А.GmyrakO. A.

старший научный сотрудник, , пр. Победителей, 7, 220004, Минск, Беларусь

senior researcher, , Belarusian Institute of System Analysis and Information Support for Scientific and Technical Sphere

pola11222@rambler.ruБелорусский институт системного анализа и информационного обеспечения научно-технической сферыБеларусьPobediteley Ave., 7, Minsk 220004, Republic of BelarusBelarus202630062026882164171Copyright © Гмырак О.А., 20262026Гмырак О.А.Gmyrak O.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3794

Активность воды (aw) является важнейшим параметром, влияющим как на качество, так и на безопасность продукции. По мере развития научных знаний становится понятным, что aw влияет не только на безопасность пищевой продукции в контексте микробиологических рисков и предотвращение развития микроорганизмов, но и влияет на общую стабильность продукции будь то химическая или физическая деградация, помогает предсказать миграцию влаги, определяет срок годности продукции, влияет на биохимическую активность. Для любого продукта, который должен оставаться стабильным на протяжении всего жизненного цикла, становится актуальным знание его aw. Aw может использоваться для оценки стабильности комплексных пищевых добавок (КПД), используемых при производстве мясных и колбасных изделий. В данной работе проводилось исследование КПД с целью расширения информационных сведений об их свойствах, а также прогнозирования стабильности функционально-технологического характера в процессе хранения в режиме реального времени. Определение aw проводилось методом «точки росы» с использованием прибора «Roremeter RM-10» (NAGY Messystem GmbH, Германия). Определение влажности проводили на анализаторе влажности RADWAG (RADWAG WAGI ELEKTRONICZNE Witold Lewandowski, Польша). Установлено, что изменение aw на 0,1 единицу влияет на физическую и химическую стабильность КПД. В ходе исследования было выявлено изменение цвета, структуры и консистенции некоторых образцов. Автором обоснована несостоятельность заявления производителей КПД о сохранении качества продукта при изменении его органолептических свойств. Массовая доля влаги (МДВ) не является индикатором стабильности КПД, и не может гарантировать выпуск качественной и безопасной продукции. Знание показателя aw поможет выпускать гарантированно стабильный продукт, который не повлечет за собой изменение показателей качества и безопасности готовых мясных и колбасных изделий.

Water activity (aw) is a critical parameter for food quality and safety. Advances in scientific research demonstrate that aw affects not only microbiological safety and the inhibition of microbial growth but also overall product stability, including chemical and physical degradation. It serves as a predictor for moisture migration, determines shelf life, and influences biochemical activity. For any product requiring stability throughout its lifecycle, determining its aw is necessary. This study utilizes aw to assess the stability of complex food additives (CFA) used in meat and sausage production. The research aimed to expand the data on complex food additives properties and predict their functional and technological stability during real-time storage. The aw was measured using the chilled mirror dew point method with a Roremeter RM-10 (NAGY Messystem GmbH, Germany), while moisture content was determined using a RADWAG moisture analyzer (Poland). It was found that a change in aw by 0.1 units influences the physical and chemical stability of complex food additives. Changes in color, structure, and consistency were observed in several samples during the study. The author substantiates the inconsistency of manufacturers' claims that a change in organoleptic properties doesn’t compromise the overall quality of the food additives. Moisture content is not a reliable indicator of complex food additives stability and cannot guarantee the production of high-quality and safe additives. Understanding aw is critical for ensuring a consistently stable product that maintains the quality and safety standards of the final meat and sausage products.

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The authors declare that there are no conflicts of interest present.