vestiagИзвестия Национальной академии наук Беларуси. Серия аграрных наукProceedings of the National Academy of Sciences of Belarus. Agrarian Series1817-72041817-7239The Republican Unitary Enterprise Publishing House "Belaruskaya Navuka"10.29235/1817-7204-2021-59-3-378-384vestiag-586Research ArticleПЕРАПРАЦОЎКА І ЗАХАВАННЕ СЕЛЬСКАГАСПАДАРЧАЙ ПРАДУКЦЫІPROCESSING AND STORAGE OF AGRICULTURAL PRODUCTIONВлияние молочнокислых продуктов на качественные показатели мясного сырья для производства сырокопченых колбасImpact of lactic acid product on quality indices of raw meat for the smoked sausages productionhttps://orcid.org/0000-0002-9815-4280МерзловС. В.MerzlovS. V.

Мерзлов Сергей Витальевич – доктор сельскохозяйственных наук, профессор кафедры пищевых технологий и технологий переработки продуктов животноводства

Соборная пл., 8/1, 09117, Белая Церковь, Киевская область

Sergey V. Merzlov - D. Sc. (Agricultural), Professor

8/1, Sobornaya pl., Belaya Tserkov, Kyiv region, 09117

merzlovagv@ukr.nethttps://orcid.org/0000-0002-9683-8785ФедорукН. Н.FedorukN. N.

Федорук Наталья Николаевна – кандидат сельскохозяйственных наук, доцент кафедры пищевых технологий и технологий переработки продуктов животноводства

Соборная пл., 8/1, 09117, Белая Церковь, Киевская область

Natalia N. Fedoruk - Ph. D. (Agricultural), Assistant Professor

8/1, Sobornaya pl., Belaya Tserkov, Kyiv region, 09117

Natalifedoruk-@ukr.nethttps://orcid.org/0000-0001-9144-5272АндрийчукА. В.AndriichukA. V.

Андрийчук Андрей Витальевич – кандидат ветеринарных наук, доцент кафедры микробиологии и вирусологии

Соборная пл., 8/1, 09117, Белая Церковь, Киевская область

Andriy V. Andriichuk - Ph. D. (Veterinary), Assistant Professor

8/1, Sobornaya pl., Belaya Tserkov, Kyiv region, 09117

andriichuk.av@gmail.comhttps://orcid.org/0000-0003-3921-7955ФедорукЮ. В.FedorukYu. V.

Федорук Юрий Васильевич – кандидат сельскохозяйственных наук, доцент кафедры технологий в растениеводстве и защиты растений

Соборная пл., 8/1, 09117, Белая Церковь, Киевская область

Yriy V. Fedoruk - Ph. D. (Agricultural), Assistant Professor

8/1, Sobornaya pl., Belaya Tserkov, Kyiv region, 09117

fedoruky_4@ukr.nethttps://orcid.org/0000-0003-4183-3650НадточийВ. Н.NadtochiiV. N.

Надточий Валентина Николаевна – кандидат сельскохозяйственных наук, доцент кафедры безопасности и качества пищевых продуктов, сырья и технологических процессов

Соборная пл., 8/1, 09117, Белая Церковь, Киевская область

Valentina N. Nadtochii - Ph. D. (Agricultural), Assistant Professor

8/1, Sobornaya pl., Belaya Tserkov, Kyiv region, 09117

nadtochii1963@ukr.nethttps://orcid.org/0000-0001-8099-1307ГребельникО. П.HrebelnykO. P.

Гребельник Оксана Петровна – кандидат технических наук, доцент кафедры пищевых технологий и технологий переработки продуктов животноводства

Соборная пл., 8/1, 09117, Белая Церковь, Киевская область

Oksana P. Hrebelnyk - Ph. D. (Engineering), Assistant Professor

8/1, Sobornaya pl., Belaya Tserkov, Kyiv region, 09117

grebelnikop@ukr.nethttps://orcid.org/0000-0002-6178-7885КалининаГ. П.KalininaH. P.

Калинина Галина Петровна – кандидат технических наук, доцент кафедры пищевых технологий и технологий переработки продуктов животноводства

Соборная пл., 8/1, 09117, Белая Церковь, Киевская область

Halina P. Kalinina - Ph. D. (Engineering), Assistant Professor

8/1, Sobornaya pl., Belaya Tserkov, Kyiv region, 09117

mamagala@i.uaПолищукС. А.PolishchukS. A.

Полищук Светлана Анатольевна – кандидат сельскохозяйственных наук, доцент кафедры химии

Соборная пл., 8/1, 09117, Белая Церковь, Киевская область

Svitlana A. Polishchuk - Ph. D. (Agricultural), Assistant Professor

8/1, Sobornaya pl., Belaya Tserkov, Kyiv region, 09117

orhimiya@ukr.netБелоцерковский национальный аграрный университетBila Tserkva National Agrarian University202105082021593378384Copyright © Мерзлов С.В., Федорук Н.Н., Андрийчук А.В., Федорук Ю.В., Надточий В.Н., Гребельник О.П., Калинина Г.П., Полищук С.А., 20212021Мерзлов С.В., Федорук Н.Н., Андрийчук А.В., Федорук Ю.В., Надточий В.Н., Гребельник О.П., Калинина Г.П., Полищук С.А.Merzlov S.V., Fedoruk N.N., Andriichuk A.V., Fedoruk Y.V., Nadtochii V.N., Hrebelnyk O.P., Kalinina H.P., Polishchuk S.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vestiagr.belnauka.by/jour/article/view/586

Проведенные исследования относятся к технологиям переработки продуктов животноводства и отработки биотехнологических способов стабилизации микробных и ферментативных биологических заквасок для мяса. Исследования проводили в условиях Научно-исследовательского института пищевых технологий и технологий переработки продуктов животноводства и лаборатории микробиологических методов исследований кафедры микробиологии Белоцерковского национального аграрного университета. Определяли влагоудерживающую способность и бактериальное обсеменение мясной сырья крупного рогатого скота и свиней. Экспериментально установлено влияние обработки мясного сырья молочнокислые продукты йогуртом на влагоудерживающую способность. При высочайшем титруемой кислотности йогурта 100–110 °Т влагоудерживающую способность свинины и говядины уступала контроля на 2,13 и 1,29 % и составляла 51,88 и 62,73 %. По титруемой кислотности молочнокислого напитка 100–110 °Т, где общее количество молочнокислых бактерий на поверхности мясного сырья была 8.1×108 and 8.5×108, преобладали опытные образцы с уровнем кислотности 60–70 °Т на 24,5 и 24,3 %. Результатами исследований выявлено влияние обработки мясного сырья йогуртом с разной титруемая кислотность на влагоудерживающую способность и бактериальное обсеменение.

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

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

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

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.

мясное сырьесвининаговядинасырокопченые колбасымолочнокислые продуктыбактериальная закваскайогуртвлагоудерживающая способностьбактериальное обсеменениеraw meatporkbeefsmoked sausagesdairy productsbacterial leavenyogurtmoisture retaining capacitybacterial contaminationReferencesKishen’ko V.M., Starchova G.І., Goncharov G.I. Technology of meat and meat products. Practical course. Kyiv, National University of Food Production, 2010. 367 р. (in Ukrainian).Kishen’ko V.M., Starchova G.І., Goncharov G.I. Technology of meat and meat products. Practical course. Kyiv, National University of Food Production, 2010. 367 р. (in Ukrainian).Нolubitska V.A., Suslova A.S., Yastremska L.S. Antagonistic action of the composite preparation on the basis of lactic acid bacteria on conditionally pathogenic microorganisms. Problemi ekologіchnoї bіotekhnologії [Problems of Environmental Biotechnology], 2017, vol. 2. (in Ukrainian). https://doi.org/10.18372/2306-6407.2.12209Нolubitska V.A., Suslova A.S., Yastremska L.S. Antagonistic action of the composite preparation on the basis of lactic acid bacteria on conditionally pathogenic microorganisms. Problemi ekologіchnoї bіotekhnologії [Problems of Environmental Biotechnology], 2017, vol. 2. (in Ukrainian). https://doi.org/10.18372/2306-6407.2.12209Vovkogon A., Nadtochii V., Hrebelnyk O., Fedoruk N., Merzlova H., Kalinina H., Kachan A. Features of the HACCP plan development of the curd production. Eurasian Journal of Analytical Chemistry, 2018, vol. 13, no. 3, рр. 216-223.Vovkogon A., Nadtochii V., Hrebelnyk O., Fedoruk N., Merzlova H., Kalinina H., Kachan A. Features of the HACCP plan development of the curd production. Eurasian Journal of Analytical Chemistry, 2018, vol. 13, no. 3, рр. 216-223.Feiner G. Meat products handbook: practical science and technology. Cambridge, Woodhead Publishing; Boca Raton, CRC Press, 2006. 648 p.Feiner G. Meat products handbook: practical science and technology. Cambridge, Woodhead Publishing; Boca Raton, CRC Press, 2006. 648 p.Tishkina N.M., Lieshchova M.O., Іesina E.V. Microstructural analysis of the quality of forcemeat in smoked sausages. Naukovii vіsnik L’vіvs’kogo natsіonal’nogo unіversitetu veterinarnoї meditsini ta bіotekhnologіi. Seriya: Veterinarni nauki = Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 2018, vol. 20, no. 83, рр. 268-273 (in Ukrainian). https://doi.org/10.15421/nvlvet8353Tishkina N.M., Lieshchova M.O., Іesina E.V. Microstructural analysis of the quality of forcemeat in smoked sausages. Naukovii vіsnik L’vіvs’kogo natsіonal’nogo unіversitetu veterinarnoї meditsini ta bіotekhnologіi. Seriya: Veterinarni nauki = Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 2018, vol. 20, no. 83, рр. 268-273 (in Ukrainian). https://doi.org/10.15421/nvlvet8353Yakubchak O.M., Kozak M.V., Vlasenko V.V., Olіinik L.V., Zagrebel’nii V.O., Taran T.V., Adamenko L.V., Galaburda M.A., Bіlik R.І. Workshop on veterinary and sanitary examination with the basics of technology and standardization of meat and meat products. Kyiv, Kompanіya Bіoprom Publ., 2012. 168 p. (in Ukrainian).Yakubchak O.M., Kozak M.V., Vlasenko V.V., Olіinik L.V., Zagrebel’nii V.O., Taran T.V., Adamenko L.V., Galaburda M.A., Bіlik R.І. Workshop on veterinary and sanitary examination with the basics of technology and standardization of meat and meat products. Kyiv, Kompanіya Bіoprom Publ., 2012. 168 p. (in Ukrainian).Guliayev V.M., Kornienko I.M., Lashkova A.T., Kryvonos O.S., Lukovkina Y.О. Study of the influence of dairy bakery in the composition of the ready product for the growth of the bacteria of the basket fuel group. Zbіrnik naukovikh prats’ Dnіprovs’kogo derzhavnogo tekhnіchnogo unіversitetu. Tekhnіchnі nauki = Collection of scholarly papers of Dniprovsk State Technical University (Technical Sciences), 2018, vol. 2, iss. 33, рр. 87-91 (in Ukrainian). https://doi.org/10.31319/2519-2884.33.2018.205Guliayev V.M., Kornienko I.M., Lashkova A.T., Kryvonos O.S., Lukovkina Y.О. Study of the influence of dairy bakery in the composition of the ready product for the growth of the bacteria of the basket fuel group. Zbіrnik naukovikh prats’ Dnіprovs’kogo derzhavnogo tekhnіchnogo unіversitetu. Tekhnіchnі nauki = Collection of scholarly papers of Dniprovsk State Technical University (Technical Sciences), 2018, vol. 2, iss. 33, рр. 87-91 (in Ukrainian). https://doi.org/10.31319/2519-2884.33.2018.205Zerabruk K., Retta N., Muleta D., Tefera A.T. Assessment of microbiological safety and quality of minced meat and meat contact surfaces in selected butcher shops of Addis Ababa, Ethiopia. Journal of Food Quality, 2019, vol. 2019, art. 3902690. https://doi.org/10.1155/2019/3902690Zerabruk K., Retta N., Muleta D., Tefera A.T. Assessment of microbiological safety and quality of minced meat and meat contact surfaces in selected butcher shops of Addis Ababa, Ethiopia. Journal of Food Quality, 2019, vol. 2019, art. 3902690. https://doi.org/10.1155/2019/3902690Antipova L.V., Glotova I.A., Rogov I.A. Methods of studying meat and meat products. Moscow, Kolos Publ., 2001. 571 р. (in Russian).Antipova L.V., Glotova I.A., Rogov I.A. Methods of studying meat and meat products. Moscow, Kolos Publ., 2001. 571 р. (in Russian).Ramos C., Gilberto G., Pereira V., Eustáquio G. Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods. International Journal of Food Microbiology, 2010, vol. 140, no. 2-3, рр. 225-231. https://doi.org/10.1016/j.ijfoodmicro.2010.03.029Ramos C., Gilberto G., Pereira V., Eustáquio G. Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods. International Journal of Food Microbiology, 2010, vol. 140, no. 2-3, рр. 225-231. https://doi.org/10.1016/j.ijfoodmicro.2010.03.029Mazur V.A., Kopilova K.V., Tsaruk L.L. The poultry meat market. Biotechnological techniques for processing meat raw materials. Agrarna nauka ta kharchovі tekhnologії = Agrarian Science and Food Technologies, 2017, iss. 5 (99), vol. 2, рр. 126-138 (in Ukrainian).Mazur V.A., Kopilova K.V., Tsaruk L.L. The poultry meat market. Biotechnological techniques for processing meat raw materials. Agrarna nauka ta kharchovі tekhnologії = Agrarian Science and Food Technologies, 2017, iss. 5 (99), vol. 2, рр. 126-138 (in Ukrainian).Semanyuk V.І., Kozak M.V., Bereza І.G. Microbiology of meat and meat products with the basics of veterinary and sanitary examination and technologies of their storage, canning and processing. Lviv, Lviv State Academy of Veterinary Medicine, 2000. 55 р. (in Ukrainian).Semanyuk V.І., Kozak M.V., Bereza І.G. Microbiology of meat and meat products with the basics of veterinary and sanitary examination and technologies of their storage, canning and processing. Lviv, Lviv State Academy of Veterinary Medicine, 2000. 55 р. (in Ukrainian).Polivoda A.M. Evaluation of pork quality by physical and chemical characteristics. Svinarstvo: mіzhvіdomchii tematichnii naukovii zbіrnik [Pig breeding: interdepartmental thematic scientific collection]. Kyiv, 1976, iss. 24, рр. 57-62 (in Russian).Polivoda A.M. Evaluation of pork quality by physical and chemical characteristics. Svinarstvo: mіzhvіdomchii tematichnii naukovii zbіrnik [Pig breeding: interdepartmental thematic scientific collection]. Kyiv, 1976, iss. 24, рр. 57-62 (in Russian).Semanyuk V.I. Microbiology of meat and dairy products. Lviv, Lviv National Academy of Veterinary Medicine, 2004. 116 р. (in Ukrainian).Semanyuk V.I. Microbiology of meat and dairy products. Lviv, Lviv National Academy of Veterinary Medicine, 2004. 116 р. (in Ukrainian).Yakubchak O.M., Kravchuk V.V., Khomenko V.І. Techniques for measuring meat quality. Veterinarna meditsina Ukraїni [Veterinary Medicine of Ukraine], 2003, no. 12, рр. 27-29 (in Ukrainian).Yakubchak O.M., Kravchuk V.V., Khomenko V.І. Techniques for measuring meat quality. Veterinarna meditsina Ukraїni [Veterinary Medicine of Ukraine], 2003, no. 12, рр. 27-29 (in Ukrainian).Vinnikova L.G. Theory and practice of meat processing. Іzmaїl, SMIL Publ., 2000. 172 р. (in Ukrainian).Vinnikova L.G. Theory and practice of meat processing. Іzmaїl, SMIL Publ., 2000. 172 р. (in Ukrainian).Kigel N., Melnik I., Naumenko O. Study of the biotechnological potential of selected lactic acid bacteria cultures. Kharchova nauka і tekhnologіya = Food Science and Technology, 2018, vol. 12, no. 4, pp. 5-9. https://doi.org/10.15673/fst.v12i4.1176Kigel N., Melnik I., Naumenko O. Study of the biotechnological potential of selected lactic acid bacteria cultures. Kharchova nauka і tekhnologіya = Food Science and Technology, 2018, vol. 12, no. 4, pp. 5-9. https://doi.org/10.15673/fst.v12i4.1176Wedajo B. Lactic acid bacteria: benefits, selection criteria and probiotic potential in fermented food. Journal of Probiotics & Health, 2015, vol. 3, no. 2, art. 1000129. https://doi.org/10.4172/2329-8901.1000129Wedajo B. Lactic acid bacteria: benefits, selection criteria and probiotic potential in fermented food. Journal of Probiotics & Health, 2015, vol. 3, no. 2, art. 1000129. https://doi.org/10.4172/2329-8901.1000129Tkachenko N.A. Starter cultures compositions for dairy baby food production technologies. Mіkrobіologіya і bіotekhnologіya = Microbiology and Biotechnology, 2016, no. 1 (33), рр. 55-67 (in Ukrainian). https://doi.org/10.18524/2307-4663.2016.1(33).65371Tkachenko N.A. Starter cultures compositions for dairy baby food production technologies. Mіkrobіologіya і bіotekhnologіya = Microbiology and Biotechnology, 2016, no. 1 (33), рр. 55-67 (in Ukrainian). https://doi.org/10.18524/2307-4663.2016.1(33).65371Kleinewietfeld M., Manzel A., Titze J., Kvakan H., Yosef N., Linker R.A., Muller D.N., Hafler D.A. Sodium chloride drives autoimmune disease by the induction of pathogenic Th17 cells. Nature, 2013, vol. 496, no. 7446, pp. 518-522. https://doi.org/10.1038/nature11868Kleinewietfeld M., Manzel A., Titze J., Kvakan H., Yosef N., Linker R.A., Muller D.N., Hafler D.A. Sodium chloride drives autoimmune disease by the induction of pathogenic Th17 cells. Nature, 2013, vol. 496, no. 7446, pp. 518-522. https://doi.org/10.1038/nature11868Povarova N.N., Melnick L.A., Shlapak G.V. Investigation of the properties of boiled sausages from the biomodified stuffing during storage. Kharchova nauka і tekhnologіya = Food Science and Technology, 2015, vol. 9, no. 3, рр. 67-75. https://doi.org/10.15673/2073-8684.3/2015.50287Povarova N.N., Melnick L.A., Shlapak G.V. Investigation of the properties of boiled sausages from the biomodified stuffing during storage. Kharchova nauka і tekhnologіya = Food Science and Technology, 2015, vol. 9, no. 3, рр. 67-75. https://doi.org/10.15673/2073-8684.3/2015.50287Marcó M.B., Moineau S., Quiberoni A. Bacteriophages and dairy fermentations. Bacteriophage, 2012, vol. 2, no. 3, рр. 149-158. https://doi.org/10.4161/bact.21868Marcó M.B., Moineau S., Quiberoni A. Bacteriophages and dairy fermentations. Bacteriophage, 2012, vol. 2, no. 3, рр. 149-158. https://doi.org/10.4161/bact.21868Klimenko M.M. (ed.). Technology of meat and meat products. Kyiv, Vishcha osvіta Publ., 2006. 640 р. (in Ukrainian).Klimenko M.M. (ed.). Technology of meat and meat products. Kyiv, Vishcha osvіta Publ., 2006. 640 р. (in Ukrainian).Tsigura V.V. Factors affecting the quality of meat. Vіsnik Sums’kogo natsіonal’nogo agrarnogo unіversitetu. Serіya: Tvarinnitstvo = Bulletin of Sumy National Agrarian University. Animal Husbandry, 2014, no. 2 (2), pp. 217-222 (in Ukrainian).Tsigura V.V. Factors affecting the quality of meat. Vіsnik Sums’kogo natsіonal’nogo agrarnogo unіversitetu. Serіya: Tvarinnitstvo = Bulletin of Sumy National Agrarian University. Animal Husbandry, 2014, no. 2 (2), pp. 217-222 (in Ukrainian).Yancheva M.O., Peshuk L.V., Dromenko O.B. Physical, chemical and biological fundamentals of meat and meat products technology. Kyiv, Tsentr uchbovoї lіteraturi Publ., 2009. 304 р. (in Ukrainian).Yancheva M.O., Peshuk L.V., Dromenko O.B. Physical, chemical and biological fundamentals of meat and meat products technology. Kyiv, Tsentr uchbovoї lіteraturi Publ., 2009. 304 р. (in Ukrainian).Sychevskiy N., Lizova V., Voicehovskai L., Danilova K. Bacterial preparation in the technology of whole-muscle products with beef. Kharchova nauka і tekhnologіya = Food Science and Technology, 2016, vol. 10, no. 3, рр. 13-17 (in Ukrainian). https://doi.org10.15673/fst.v10i3.177Sychevskiy N., Lizova V., Voicehovskai L., Danilova K. Bacterial preparation in the technology of whole-muscle products with beef. Kharchova nauka і tekhnologіya = Food Science and Technology, 2016, vol. 10, no. 3, рр. 13-17 (in Ukrainian). https://doi.org10.15673/fst.v10i3.177Lee K., Kim H.-J., Lee E.-J. Mixed cultures of Kimchi lactic acid bacteria show increased cell density and lactate productivity. African Journal of Biotechnology, 2013, vol. 12, no. 25, pp. 4000-4005. https://doi.org/10.5897/AJB2013.12007Lee K., Kim H.-J., Lee E.-J. Mixed cultures of Kimchi lactic acid bacteria show increased cell density and lactate productivity. African Journal of Biotechnology, 2013, vol. 12, no. 25, pp. 4000-4005. https://doi.org/10.5897/AJB2013.12007

The authors declare that there are no conflicts of interest present.