Development of jerked sausage technology with grain bioproducts
DOI:
https://doi.org/10.15587/2312-8372.2015.51028Keywords:
probiotic bacteria, lactic acid bacteria, sausage technology, jerked sausage, prebiotics, grain bioproductsAbstract
Research work on the development of technology of fermented sausages to provide them probiotic properties and microflora protection by the use of grain product is conducted in the article.
On the basis of theoretical and practical part of science it is concluded that the development of technology of sausages with probiotic properties is possible and appropriate. Materials and products are chosen. Modern technological scheme of production to ensure efficient processing of raw materials and production are selected and supplemented.
Overview of scientific literature, selection and refinement of the technological scheme of production are done.
The scheme of bacterial cultures is developed, stage of starter addition (formation of mince) is defined, amount of starter addition (6% by weight to unsalted raw materials) is defined, physical, chemical, organoleptic, structural, mechanical and microbiological parameters are defined.
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