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сентябрь 2016 (published: 30.09.2016)
Home > Issue > Survival of the lactic acid microorganisms in emulsified meat products
Survival of the lactic acid microorganisms in emulsified meat products
Baranenko D.A., Borisova I.I., Borisov A.Е.
Survival of the lactic acid microorganisms in the composition of meat pates was studied to justify the production of meatproducts enriched with live probiotic cultures.The objects of this study were beef pate and probiotic culture Lactobacillus acidophilus. The number of mesophilic lactic acid microorganismsas per GOST Standard, pH value, moisture content, and organoleptic characteristics were analyzed. Raw meat was cut into cubes and subjected to blanching, then cooled. Vegetable raw materials were cut into cubes and sautéed in oil. Meat raw materials were processed in a meat mincer with grates of 2–3 mm diameter, plant materials were processed and mixed with the meat next. The pate heat treatment was made at 120°C until the product center temperature reach 72°C. Further the pate was cooled to room temperature and pre-hydrated at 90°C crushed oat flakes and the probiotic preparation in an amount of 5∙105 CFU/g and 5∙106 CFU/g were added. After thorough mixing the pate was packed under vacuum. The pate was stored at 4°C for 20 days and examined every two or three days. The number of lactic acid microorganisms survived, pH value, moisture content, and organoleptic indictors were analyzed. The study demonstrated that the lactic acid bacteria are able to survive in emulsified meat products without changing the organoleptic characteristics of the finished product. The emulsified meat products with probiotic properties are promising for production as an alternative to dairy products.
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Keywords: probiotics; prebiotics; fiber; gut flora
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