{"title":"养蜂产品在生熏香肠技术中的应用","authors":"O. Shtonda, Viktoriia Kulyk, Kateryna Semeniuk","doi":"10.31548/animal.3.2023.86","DOIUrl":null,"url":null,"abstract":"The safety of fermented sausage products is due to the elimination of a number of risks of biological origin, mainly of a microbiological nature. One of the most promising directions for the development of barrier technologies is the use of starter cultures and the biologically active substances produced by them in the production of fermented meat products. The research aims to study the influence of starter cultures and honey on a complex of physico-chemical, structuralmechanical, organoleptic indicators and nutritional value of raw smoked sausages. The article presents changes in the physical and chemical parameters of raw smoked sausages when using starter cultures in combination with different types of honey. When performing the work, 4 types of honey were used: from sunflower, phacelia, honeydew honey and from medicinal herbs. At the first stage of research, the proportion of honey application and the type of starter crops were selected. The next stage of the study was to determine the impact of the starter cultures included in the product BIOSTART PLUS 50 (lactic acid bacteria Lactobacillus Sake and yeasts Debaryomyces Hansenii) and honey on moisture loss during fermentation of raw smoked sausages, physicochemical parameters of finished products. Determination of moisture content in samples was carried out by drying in a drying cabinet at a temperature of 103±2°C. Conducted studies prove that the use of the product BIOSTART PLUS 50 (lactic acid bacteria Lactobacillus Sakei and yeasts Debaryomyces Hansenii) and honey allows shortening the ripening and drying technological process. A comparative analysis of manufactured raw-smoked sausages in terms of nutritional value makes it possible to state that manufactured raw-smoked sausages with the addition of honey meet the requirements of the standard. The results of the set of studies carried out in this work showed that the use of a composition of lactic acid bacteria and yeast with the use of honey as a source of carbohydrates will allow intensifying the technological process and improve the quality of finished products","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"29 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Application of beekeeping products in the technology of raw smoked sausages\",\"authors\":\"O. 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引用次数: 0
摘要
发酵香肠产品之所以安全,是因为消除了一些生物风险,主要是微生物风险。屏障技术最有希望的发展方向之一是在发酵肉制品生产中使用起始培养物及其产生的生物活性物质。这项研究旨在研究发酵培养物和蜂蜜对生熏香肠的物理化学、结构机械、感官指标和营养价值的影响。文章介绍了在使用起始培养物和不同类型蜂蜜时,生熏肠的物理和化学参数发生的变化。在进行这项工作时,使用了 4 种蜂蜜:葵花蜂蜜、凤仙花蜂蜜、蜜露蜂蜜和药草蜂蜜。在研究的第一阶段,选择了蜂蜜的应用比例和启动作物的类型。下一阶段的研究是确定 BIOSTART PLUS 50 产品中的起动培养物(乳酸菌和酵母菌)和蜂蜜对生熏香肠发酵过程中水分损失和成品理化参数的影响。样品中水分含量的测定是在温度为 103±2°C 的干燥柜中进行的。研究证明,使用产品 BIOSTART PLUS 50(乳酸菌 Lactobacillus Sakei 和酵母菌 Debaryomyces Hansenii)和蜂蜜可以缩短成熟和干燥技术过程。对生熏香肠营养价值的比较分析表明,添加蜂蜜的生熏香肠符合标准要求。这项工作所进行的一系列研究结果表明,使用乳酸菌和酵母的组合物,并使用蜂蜜作为碳水化合物的来源,可以强化工艺流程,提高成品的质量。
Application of beekeeping products in the technology of raw smoked sausages
The safety of fermented sausage products is due to the elimination of a number of risks of biological origin, mainly of a microbiological nature. One of the most promising directions for the development of barrier technologies is the use of starter cultures and the biologically active substances produced by them in the production of fermented meat products. The research aims to study the influence of starter cultures and honey on a complex of physico-chemical, structuralmechanical, organoleptic indicators and nutritional value of raw smoked sausages. The article presents changes in the physical and chemical parameters of raw smoked sausages when using starter cultures in combination with different types of honey. When performing the work, 4 types of honey were used: from sunflower, phacelia, honeydew honey and from medicinal herbs. At the first stage of research, the proportion of honey application and the type of starter crops were selected. The next stage of the study was to determine the impact of the starter cultures included in the product BIOSTART PLUS 50 (lactic acid bacteria Lactobacillus Sake and yeasts Debaryomyces Hansenii) and honey on moisture loss during fermentation of raw smoked sausages, physicochemical parameters of finished products. Determination of moisture content in samples was carried out by drying in a drying cabinet at a temperature of 103±2°C. Conducted studies prove that the use of the product BIOSTART PLUS 50 (lactic acid bacteria Lactobacillus Sakei and yeasts Debaryomyces Hansenii) and honey allows shortening the ripening and drying technological process. A comparative analysis of manufactured raw-smoked sausages in terms of nutritional value makes it possible to state that manufactured raw-smoked sausages with the addition of honey meet the requirements of the standard. The results of the set of studies carried out in this work showed that the use of a composition of lactic acid bacteria and yeast with the use of honey as a source of carbohydrates will allow intensifying the technological process and improve the quality of finished products