INVESTIGATION OF THE PROPERTIES OF BOILED SAUSAGES FROM THE BIOMODIFIED STUFFING DURING STORAGE
DOI :
https://doi.org/10.15673/2073-8684.3/2015.50287Mots-clés :
poultry meat, bacterial ferments, starting cultures, meat products, sausageRésumé
The results of the investigation of influence of the bacterial ferment entry, namely Lactobacillus sakei, on changes of functional and technological and microbiological characteristics during storage, have been given in the article. The investigation of the dynamics of changes of protein, fatty component and accumulation of residual microflora, has been conducted in this paper. Confirmed that the introduction of this culture inhibits the development of undesirable microflora, which guarantees high quality and safe products. Also economically justified the use of innovative development for the production of sausages; compiled by the technological scheme of production of boiled sausage making starting microflora. As objects of research were used poultry. It is also proved that the use of Lactobacillus sakei positive effect on sensory characteristics of cooked sausages, improving the consistency, taste, odor, color of cooked sausages.
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