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Using of lactic-acid bacteria in the production of sausage products: modern conditions and perspectives
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| Author:
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MARKHABA SYDYKOVA, GULNUR NURYMKHAN, SVETLANA GAPTAR, YAROSLAV REBEZOV, MARS KHAYRULLIN, ANTON NESTERENKO, GAZEEV IGOR
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| Abstract:
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Improving the quality indicators of meat products is associated with the targeted use of microorganisms, which
contributes to obtaining a stable quality of the finished product. The article discusses the impact of various starter
cultures on the bio-and physico-chemical changes, structural and mechanical, organoleptic and functional and
technological parameters, as well as the microflora of the product. The various methods of application of starter in
the technology of meat products is widely described. The role of starter cultures, including lactic acid bacteria in the
formation of the structure and consistency, increasing the content of lactic and volatile fatty acids, free amino acids
and improving the taste and flavor of meat products is especially noted.
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| Keyword:
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lactic-acid bacteria, sausage, starter culture, microflora, technology
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| EOI:
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| DOI:
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| Download:
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Request For Article
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