EFFECT OF LACTIC ACID BACTERIA ON DRIED SAUSAGES QUALITY MADE FROM BLUE WHITING: PREMILINARY STUDY

The estimation of effectiveness of using lactic acid bacteria (LAB) strains – two Lactobacillus and one Streptococcus – as potential starter cultures in the production of dried sausages from blue whiting (Micromesistius poutassou) was given in the work. The biochemical activity of the LAB strains was monitored by changes in pH, total acidity and the content of non-protein and amine nitrogen. It was found that when modeling the production process of dried fish sausages using L. casei and Str. thermophilus, it was not possible to achieve the desired effect, but the use of L. plantarum provides a decrease in pH, an increase in total acidity and an improvement in the organoleptic properties of the finished product. It is shown that the best microbiological growth in experiments was demonstrated by the strain of L. plantarum. Further work is needed to optimize the conditions for the development of the L. plantarum strain, selected after the first stage of research, in order to improve its useful functions in the production of dried fish sausages.