Применение бактериальных заквасок в производстве мясных колбасных изделий
2009
Dement'eva, N.V., Far Eastern State Technical Fisheries University, Vladivostok (Russian Federation)
The influence of different types of microorganisms on the properties and quality of finished product, hydrolysis of protein substances and fats, forming decay products of nitric substances imparting a specific flavor and aroma to the products, suppression the viability of putrefactive bacteria in feedstock in the process of manufacturing the sausage products was studied. The activity of most microorganisms is determined by their high adaptability, rapid reproductivity and reactivity. As the main starter cultures nitrate-regenerating micrococci, homo-enzymic lactic acid bacteria and pediococci, yeast and atypical lactic acid bacteria are used. The criterion for selecting microorganisms is their influence on flavor characteristics of the finished product. The important role in aroma formation is belongs to cleavage products of fats: free fatty acids and carbonyl compounds. As is found, the number of nitrites added to sausage farce to suppress the growth of Clostridhim botilinum can be reduced introducing lactic acid bacteria. Also bifid bacteria are used in the manufacture of sausage products. Their main metabolic product is lactic acid whose accumulation positively influences on the consistency of the product. The bifid bacteria fix air oxygen and reduce the oxidative-regenerative potential that prevents lipids from oxidation that is closely associated with sausage color. When adding sugar, the starter promotes forming lactic acid imparting sausages a specific aroma. Thus, correctly selected cultures in the starter promotes not only good flavor of the product, but also suppression the viability of putrefactive bacteria
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