Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

2020 (published: 23.03.2020)

Number 1(43)

Home > Issue > Optimization of biomodification technological parameters of low-grade meat with lactobacilli

UDC 637.5.04

Optimization of biomodification technological parameters of low-grade meat with lactobacilli

Broyko J.V., Kolodyazna V.S., Kiprushkina E.I., Shestopalova I.A., Filipov V.I.

The article presents the results of a study on the effect of Lactobacillus plantarum and Lactobacillus delbrueckii on the dynamics of proteins of salt-and alkali-soluble fraction of grade II beef with an increased content of connective tissue and optimization of technological parameters of fermentation. The purpose of the present research was to investigate and optimize the technological parameters of biomodification of the properties of grade II beef using lactic acid bacteria. The object of the study was selected: chilled grade II beef with a high content of connective tissue and Lactobacillus plantarum, strain 8P-A3, and Lactobacillus delbrueckii subsp. bulgaricus, strain atcc 21815. The analysis of the fractional composition of grade II beef protein was performed by spectrophotometric method. The mass fraction of the protein was determined by the Kyeldal method. In the process of studying the influence of fermentation technological parameters of grade II beef on the dynamics of proteins of salt and alkaline-soluble fractions, the method of planning a full three-factor experiment was used. The proteins content of Y1 and Y2 salt – and alkali-soluble fractions was chosen as the response function. As X1, X2, X3 encoded variables the following fermentation process parameters were selected: the mass of the sour leaven on the basis of Lactobacillus plantarum and Lactobacillus delbrueckii (m,%), the temperature (t, °C), and the duration of the process (τ, h), respectively. Kinetic dependences of proteins content changes in salt-and alkali-soluble fractions on the mass fraction of the sour leaven on the basis of the lactic acid bacteria, temperature, and duration of fermentation were obtained. Regression equations characterizing these dependencies are compiled. The technological parameters of grade II beef fermentation using the sour leaven on the basis of Lactobacillus plantarum, strain 8P-A3, and Lactobacillus delbrueckii subsp bulgaricus, strain atcc 21815, were optimized with a mass fraction of 5 and 7%, and duration of fermentation of 6 and 5 hours at a temperature of 20°C, respectively. Fermented meat obtained from low-grade beef with a high content of connective tissue is recommended for use in functional food for prevention of alimentary-dependent diseases of people with reduced proteolytic enzymatic activity of gastrointestinal tract.
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Keywords: biomodification; beef; proteins; collagen; lactic acid bacteria; technological parameters of biomodification

DOI 10.17586/2310-1164-2020-10-1-74-80

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