Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

Декабрь 2014 (published: 03.12.2014)

Number 4(22)

Home > Issue > Influence of drugs probiotic bacterial on consumer properties cooked sausages

UDC 637.523.2(043)

Influence of drugs probiotic bacterial on consumer properties cooked sausages

Merenkova S.P. , Lukin A A

Process the action of microorganisms introduced into the formulation of sausages, due to the formation of biologically active components, proteolytic enzymes, low molecular weight substances, organic acids, thereby increasing the nutritional value, improved hygiene and microbiological parameters of the final product. During a scientific experiment was modeled technological cycle of production of boiled sausages «Doctorskay» in the formulation of prototypes of products used probiotic product Narine-Forte stage salting and maturing minced beef. As a result of the activity of microorganisms observed enrichment of prototypes of protein components, reducing the residual concentration of sodium nitrite reduction in the overall microbial contamination during storage of sausages.
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Keywords: boiledsausages, probioticcultures, maturationofmeat, nutritionalvalue, microbiologicalparameters.

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