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

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.
Read the full article 

Keywords: boiledsausages, probioticcultures, maturationofmeat, nutritionalvalue, microbiologicalparameters.

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2023, All rights reserved
Development by ITMO University © 2013