乳酸产品对烟熏香肠原料肉质指标的影响

S. Merzlov, N. Fedoruk, A. Andriichuk, Y. Fedoruk, V. N. Nadtochii, O. Hrebelnyk, H. Kalinina, S. Polishchuk
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引用次数: 0

摘要

所进行的研究涉及动物产品加工技术和生物技术方法的发展,以稳定肉类的微生物和酶生物发酵。材料与方法。研究在Bila Tserkva国立农业大学微生物系食品和动物加工技术研究所和微生物研究方法实验室进行。测定了牛肉和猪肉的保湿性能和细菌污染情况。通过实验确定了乳酸产品酸奶对生肉保水性能的影响。酸奶的最高可滴定酸度为100 ~ 110°T,猪肉和牛肉的保湿率分别为2.13%和1.29%,低于对照,分别为51.88%和62.73%。乳酸饮料可滴定酸度为100-110°T时,原料肉品表面乳酸菌总数分别为8.1×108和8.5×108,酸度为60-70°T时,乳酸菌总数分别占24.5%和24.3%。研究结果揭示了不同可滴定酸度的酸奶加工生肉对其保湿能力和细菌污染的影响。
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Impact of lactic acid product on quality indices of raw meat for the smoked sausages production
Conducted research pertains to technologies of animal products processing and the development of biotechnological methods for stabilizing microbial and enzymatic biological leaven for meat.Materials and Methods. The studies were conducted in the conditions of the Research Institute of Food and Animal Processing Technologies and Laboratory of Microbiological Research Methods, Department of Microbiology of Bila Tserkva National Agrarian University. Moisture retaining capacity and bacterial contamination of beef and pork were determined.Results. The effect of processing raw meat with lactic acid product – yogurt on the moisture retaining capacity was experimentally established. With the highest titratable acidity of yoghurt of 100-110 °T, the moisture retaining capacity of pork and beef was inferior to control on 2.13 and 1.29 % and amounted to 51.88 and 62.73 %. Under a titratable acidity of lactic acid beverage of 100-110 °T with total number of lactic acid bacteria on the surface of raw meat, it was 8.1×108 and 8.5×108, which prevailed samples with acidity level of 60-70 °T on 24.5 and 24.3 %.Conclusions. The results of studies have revealed the effect of processing raw meat by yogurt with different titratable acidity on moisture retaining capacity and bacterial contamination.
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