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Декабрь 2014 (published: 03.12.2014)
Number 4(22)
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Influence of drugs probiotic bacterial on consumer properties cooked sausages
Merenkova S.P. , Lukin A A
Keywords: boiledsausages, probioticcultures, maturationofmeat, nutritionalvalue, microbiologicalparameters.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Influence of drugs probiotic bacterial on consumer properties cooked sausages
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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Read the full article
Keywords: boiledsausages, probioticcultures, maturationofmeat, nutritionalvalue, microbiologicalparameters.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License