发酵鱼糜与益生菌在干腌香肠配方组成中的应用

A. Yu. Glukharev, S. I. Barabashina, V. I. Volchenko, Ju. V. Zhivlyantseva, V. A. Poteshkina, I. V. Uskova
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引用次数: 0

摘要

本文分析了在干腌香肠配方中添加发酵鱼糜和植物乳杆菌益生菌对成品质量特性的影响,并与未加工的鱼糜香肠进行了比较。对产品的微生物学、理化、结构力学和感官特性进行了评价。结果表明,与对照样品(6,3×106 CFU/g)相比,FMF干腌香肠样品的益生菌含量(2,5×108 CFU/g)更高,只需使用40 g这种产品就可以完全满足益生菌的日常需求。与对照样品(pH值- 6.80,总酸度- 0.45%)相比,在干腌鱼肠中使用FMF提供了安全的pH值(5.21),并显着增加了总酸度(1.39%)。研究表明,在干腌鱼肠工艺中使用FMF可以提高产品的平均脱水速率,从而缩短干腌鱼肠的生产时间。经测定,含FMF的干腌香肠样品具有较高的硬度和切削力。对含FMF的香肠的质量进行了综合评估,结果很好,达到了最高可能水平的76.85%。因此,确定了将FMF与植物乳杆菌一起用于干腌香肠生产的可能性。该方法可获得蛋白质含量高(32.31%),富含植物乳杆菌益生菌,pH值低,具有独特的酸乳味和香气的产品。根据研究结果,已经制定并批准了这类产品的规范和技术文件。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages
The paper analyzes the effect of using fermented minced fish (FMF) with the L. plantarum probiotic in the formulation of dry-cured sausages on the quality characteristics of the finished product in comparison with sausages based on unprocessed minced fish. The microbiological, physico-chemical, structural-mechanical and organoleptic properties of the product have been evaluated. The results have shown that dry-cured sausage samples with FMF had a higher content of probiotics (2,5×108 CFU/g) compared to the control sample (6,3×106 CFU/g), which allows a person to fully meet the daily requirement in probiotics with just through the use of 40 g of such a product. The use of FMF in the dry-cured fish sausages provides a safe pH value (5.21) and significant increase in total acidity (1.39 %) compared to the control sample (pH – 6.80 and total acidity – 0.45 %). It has been established that using FMF in the technology of dry-cured fish sausages can reduce the time of their manufacture by increasing the average rate of dehydration of the product. It has been determined that samples of dry-cured sausages with FMF have higher values of hardness and cutting force. A comprehensive assessment of the quality of sausages with FMF has shown good results – 76.85 % of the maximum possible level. Thus, the possibility of using FMF with L. plantarum in the manufacture of dry-cured sausages has been determined. The proposed method makes it possible to obtain a product with a high protein content (32.31 %), enriched with L. plantarum probiotics, having a low pH value and a peculiar sour-milk taste and aroma. Based on the results of the study, normative and technical documentation for this type of product has been developed and approved.
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