Production technology of half-smoked sausages

Abstract

The article discusses the influence of starter cultures on the quality of meat for semi-smoked sausages. Attractive attention to biologically active, organoleptic and physic-chemical results includes fermented beef meat to produce a quality finished product. The use of starter cultures significantly affects the tenderness, juiciness, nutritional value of raw materials, the formation of the required level of structure and adhesive ability, improves organoleptic characteristics due to the effect of starter cultures on muscle tissue components. For the production of semi-smoked sausage, it was decided to treat the raw materials with a starter culture in the amount of 0.08%, 0.1%, 0.15%, using the processing of raw materials of the starter culture, we determined the physicochemical, microbiological, organoleptic indicators, as well as pH acidity, moisturebinding capacity of the finished product. Based on the generalization of experimental studies, in particular, the technology for the production of semi-smoked sausages is based on the use of liquid propionic acid bateria ProBioLiz (2 strains of propionic acid bacteria Propionibacterium shermani and lactobacilli Lactobacillus acidophilus, L.casei, L.Plantarum). The optimal ratio of the use of liquid propionic acid bacteria "ProBioLiz" (2 strains of propionic acid bacteria Propionibacterium shermani and lactobacillus Lactobacillus acidophilus, L.casei, L.Plantarum) is 0.1%, the fermentation time is 8 hours.

Keywords

• category 1 and 2 beef meat
• starter cultures
• fermented meat
• propionic acid microorganisms
• fermented semi-smoked sausage