Development of jerked sausage technology with grain bioproducts

Authors

DOI:

https://doi.org/10.15587/2312-8372.2015.51028

Keywords:

probiotic bacteria, lactic acid bacteria, sausage technology, jerked sausage, prebiotics, grain bioproducts

Abstract

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.

Author Biographies

Леонід Вікторович Капрельянц, Odessa National Academy of Food Technologies, st. Kanatna, 112, Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor, Head of Department

Department of Biochemistry, Microbiology and Physiology of Nutrition

Галина Всеволодівна Шлапак, Odessa National Academy of Food Technologies, st. Kanatna, 112, Odessa, Ukraine, 65039

Candidate of Technical Sciences, Associate Professor

Department of Technology of Meat, Fish and Seafood

Микола Георгійович Бужилов, Odessa National Academy of Food Technologies, st. Kanatna, 112, Odessa, Ukraine, 65039

Department of Technology of Meat, Fish and Seafood

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Published

2015-09-22

How to Cite

Капрельянц, Л. В., Шлапак, Г. В., & Бужилов, М. Г. (2015). Development of jerked sausage technology with grain bioproducts. Technology Audit and Production Reserves, 5(4(25), 17–23. https://doi.org/10.15587/2312-8372.2015.51028

Issue

Vol. 5 No. 4(25) (2015): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Леонід Вікторович Капрельянц, Галина Всеволодівна Шлапак, Микола Георгійович Бужилов

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