DEVELOPMENT OF FERMENTED SAUSAGE PRODUCTION TECHNOLOGY USING STARTER CULTURES OF MICROORGANISMS

This article considers the influence of microorganisms on the composition of semi-smoked sausages and technological processes. Liquid propionic acid bacteria were introduced into beef and their biological value, organoleptic and physicochemical parameters were studied. The influence of the use of starter microorganisms on tenderness, juiciness, nutritional value of the finished product, formation of the necessary level of structure and ability to retain moisture was studied, and also it was established that due to the action of starter microorganisms organoleptic indicators increase. As a result of experimental samples and researches the optimised formulation and technology of fermented semi-smoked sausages have been created.

Physico-chemical, organoleptic indicators, moisture-holding capacity, active acidity pH of the finished product and raw materials were determined. The method of production of fermented semi-smoked sausages is characterised by the introduction of starter culture into the raw material after the stage of meat grinding, before salting. The optimal ratio of liquid propionibacterium Propionibacterium shermani and Lactobacillus acidophilus, L.casei, L.Plantarum (2 strains of propionibacterium shermani and Lactobacillus acidophilus) is 0.1%, fermentation time - 8 hours.

Based on the results of experimental studies, we consider the use of liquid propionic acid bacteria ‘ProBioLiz’ (2 strains of propionic acid bacteria Propionibacterium shermani and lactobacillus).