ИССЛЕДОВАНИЕ СВОЙСТВ ШТАММОВ МОЛОЧНОКИСЛЫХ БАКТЕРИЙ В ПРОИЗВОДСТВЕ ВАРЕНО-КОПЧЕНЫХ И ПОЛУКОПЧЕНЫХ ИЗДЕЛИЙ ИЗ КОНИНЫ

Abstract

This article is devoted to the identification of the flora of semi-smoked sausages produced during the research, which will allow further study of its properties and use in the production of semi-smoked sausages from horsemeat. The article describes the current state of the world market of horsemeat and meat products; production of sausage products, including semi-smoked sausages. The technology of production of products from horse meat using starter cultures is developed: finished cooked-smoked kase and semi-smoked sausage. As the main raw material for the production of semi-smoked sausage we use the hip part, which remains after cutting off the sting. We compared the qualitative characteristics of finished products, studied the amino acid and fatty acid composition. We carried out a comparative description of organoleptic indicators of semi-smoked sausages with the addition of starter cultures and the control sample. The samples were compared by: pH value, content of mass fraction of protein and microbiological indicators. The testing of elective nutrient medium for lactic acid bacteria to identify significant microbial flora in semi-smoked sausages has been carried out.