Increase of stability of starter cultures to freezing and thermal treatment | Повышение устойчивости стартовых культур к замораживанию и термической обработке
2009
Baranova, E.A., Moscow State Univ. of Applied Biotechnology (Russian Federation)
The vitality of starter cultures used in meat production depends on their resistance to exposure of environmental factors. Developed is a method of improving the resistance to freezing and thermal treatment of strains Pediococcus acidilactici 27 and 38 by means of microcapsulating into alginate calcium capsules. The size of microcapsules is at least 600 micron. To use them in meat production, a bioconserving agent Vitasfer was developed. After it was stored for 6 months at t – 18 degrees C the number of vital cells reduced by 10% of the primary concentration, but they maintained fermentative activity. Studies were performed with respect to semi-smoked sausages to substantiate the feasibility of Vitasfer in meet production. The experimental; samples was added by Vitasfer in an amount of 0.5% of the total weight of mincemeat. The microbiological indices after 5, 10, 15, 20, 26 days of storage at t 4+-2 degrees C met sanitary and hygienic standards. In the control sample at day 15 of storage yeast was detected and at day 20 – bacteria of Coli Bacillus. As is shown, the addition of the bioconserving agent does not influence the organoleptic characteristics of the product. In color, smell and odor, the experimental samples exceeded the control. The expiry of sausages is extended up to 20 days. As is proved, the immobilization of the starter cultures in polymeric gels allows protecting them from the effect of critical temperatures and expanding the range of meat products
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