LACTIC ACID BACTERIA ON VARIOUS PHASES OF PRODUCTION UNCOOKED SMOKED SAUSAGES
Abstract
Life activity of many quoters of lactic acid bacteria plays rather significant role by production uncooked smoked sausages.
Capability carboxylic acids is one of the most relevant functions of the lactate microflora advanced in uncooked smoked sausages. Hydrogen ionisation value decrease for the accumulation account of acids affects not only gustative singularities of a yield, but also on intensity of developing of other bacteria, on a water binding ability of proteins, consistency of a yield, a stroke of denitrification and a colour stability.
Significant, defining effect on developing of micro–organisms in uncooked smoked and jerked sausages render yield dehydration. In central, less dehydrated districts of jumbo sausage items a favorable conditions reproduction of micro-organisms is saved much more long, than in surface layers.
If by production of uncooked smoked sausages to introduce into forcemeat an eligible microflora, it is possible to expect a speed-up and faster and favorable developing of advisable processes.
References
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Review
For citations:
Vetrov V., Aniskevich O. LACTIC ACID BACTERIA ON VARIOUS PHASES OF PRODUCTION UNCOOKED SMOKED SAUSAGES. Topical Issues of Processing of Meat and Milk Raw Materials. 2009;(4):196-204. (In Russ.)
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