Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK637.523.2(043)
Issue:4 (22)
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Influence of drugs probiotic bacterial on consumer properties cooked sausages
Annotation
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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