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Title: Використання стартових культур в технології виробництва сирокопчених ковбас
Authors: Сморочинський, Олександр Михайлович
Клименко, Д. О.
Smorochynskyi, O.
Klymenko, D.
Стріха, Людмила Олександрівна
Strikha, Ludmila
Сморочинский, Александр Михайлович
Keywords: сирокопчені ковбаси
стартові культури
бактеріальні препарати
активна кислотність
smoked sausage
starter culture
bacterial preparations
active acidit
formation of color
Issue Date: 2016
Citation: Сморочинський О. М. Використання стартових культур в технології виробництва сирокопчених ковбас / О. М. Сморочинський, Д. О. Клименко, Л. О. Стріха // Inżynieria i technologia. Osiągnięcia naukowe, rozwój, propozycje. - Warszawa (PL), 2016. – S. 27-31.
Abstract: У роботі наводиться детальна характеристика виробництва сирокопчених ковбас «Оригінальна» преміум-класу та «Брауншвейгська» вищого ґатун- ку, а також доводиться доцільність використання стартових культур, що покращу- ють мікробіологічні та органолептичні показники готового продукту.
The paper provides a detailed description of production of smoked sausages “Original” premium and “Brunswick” first-class, and also proved the feasibility of using starter cultures to improve the microbiological and organoleptic indices of the ready product. In the production of smoked sausages have an important role in biochemical processes at the first stage of production, that is the deposition. AiBi starter culture of Stlb series 37.03 M in the composition has an active, acid-forming microorganisms Lactobacillus curvatus. Therefore, we have investigated the influence of this culture on the active acidity during drying of the sausages. The composition of the starter culture Staphylococcus carnosus is also included that gives you the opportunity to enhance color and taste. The introduction of starter cultures Stlb 37.03 M allows to obtain the required pH level at the stage of deposition, allows to obtain a product with high organoleptic, microbiological and technological performance. The addition of starter culture allows you to adjust the decomposition of sodium nitrite, formation of color , to create a specific flavor of raw products to suppress the unwanted growth of microorganisms, influence the processes of dehydration of raw materials. The monolithic structure of smoked sausage begins to form from the moment of filling shells with minced meat and continues during the period of precipitation, Smoking and drying. Significant the duration of the manufacture of raw sausages is determined primarily by the time required for the passage of complex biochemical and microbiological processes, as well as the duration of the dehydration product to the desired moisture content. Starter cultures AiBi Stlb series 37.03 M in order to shorten technological process of maturation and drying; prolong the shelf life of the product.
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