Влияние молочнокислых продуктов на качественные показатели мясного сырья для производства сырокопченых колбас

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.

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