Open AccessTHE PRODUCTION TECHNOLOGY OF THE MEAT TSELNOKUSKOVYPRODUCT WITH USE OF BACTERIAL MEDICINES
Author(s) -
Elena Mashkina,
Елена Сергеевна Степаненко
Publication year - 2019
Publication title -
innovacii i prodovolʹstvennaâ bezopasnostʹ
Language(s) - English
Resource type - Journals
ISSN - 2311-0651
DOI - 10.31677/2311-0651-2019-23-1-14-21
Subject(s) - food science , raw material , salting , raw meat , brine , fermentation , taste , ripening , processed meat , business , microbiology and biotechnology , chemistry , biology , organic chemistry
Use of active technologies of meat-processing production suggests to use functional food ingredients as a part of a brine of delicious meat products, allowing is directed to affect functional and technological qualities of initial raw materials and to control quality of tselnomyshechny meat products in the course of production. Bactoferm F-SC is the 111th this excipient used for preparation of the fermented sausages and tselnokuskovy meat products, for the accelerated decrease рН the environment. Combinations of strains of Lactobacilluscurvatus and Staphylococcuscarnosus enter medicine. At a research of influence of bacterial substance on functional and technological indicators of meat raw materials revealed that salting time of meat raw materials is reduced by 1.5 times, the exit of finished goods to 2.1 % increases. Use of bacterial medicine promoted increase in moisture content by 0.3 %. Tests of the meat products ripening in the presence of bacterial medicine of starting culture «Bactoferm F-SC - 111», had strongly expressed meat taste and the same drawing on a cross-section.