RU2681990C1 - Method of cooking a cooked sausage using starter cultures - Google Patents

Abstract

FIELD: meat industry.SUBSTANCE: invention is aimed at using in meat industry in production of cooked sausages. Method involves, after the stage of grinding meat before salting, introducing starting materials into raw materials – Lactobacillus gallinarum I-12 bacterial starter and Enterococcus hirae BK-37 in the 1:1 ratio 1.2 kg/100 kg in total.EFFECT: introduction of starter cultures into the model systems of cooked sausages has a positive effect on the functional and technological properties of these systems, improves the organoleptic, microbiological, and physicochemical properties of a finished product.1 cl, 2 dwg

Description

The invention relates to the food industry and can be used in the meat industry in the production of sausages in the shell, namely the meat product of cooked sausage.

Changes in the water-holding capacity (WCS) of minced meat is an important indicator of the formation of the structure of sausage meat. To improve the quality of the WCS, phosphates are usually added to the recipe, which adversely affects human health, since phosphates do not completely decompose in the finished product.

A known method of producing cooked sausage "Tea" of the second grade, providing for the salting of minced meat at a temperature of 0-4 ° C for 24-48 hours, preparation of minced meat according to the recipe, molding loaves, sediment at a temperature of 0-4 ° C for 3-4 hours, heat treatment, packaging, storage. The disadvantages of this method are: the duration of the production process, a high content of residual sodium nitrite.

A known method for the production of cooked sausage "Health" (patent No. 2398480), including in the process of preparing sausages, the addition of food sodium alginate to improve moisture-binding ability and other indicators. However, the use of sodium alginate leads to a decrease in the absorption of beneficial trace elements from the intestine, as a result, a mineral deficiency may develop, which is manifested by malfunctions in the body.

A known method for the production of cooked sausages with the introduction of propionic acid bacteria Propionibacterium shermanii KM-186 and ш. The disadvantage of this method is the high content of the residual dose of sodium nitrite in the product and the inaccessibility of this plant material.

The technical result of the invention is to enrich the product with a set of starter cultures, increase the shelf life of the finished product and improve its quality.

The specified technical result is achieved by the fact that in the method of preparing cooked sausage using starter cultures, which includes cutting half-carcasses of beef and pork, cooling, deboning and veining raw materials, grinding meat, salting, cooking minced meat in accordance with the recipe, molding loaves, knitting, sludge and thermal processing, after the meat grinding stage, before salting, bacterial starter culture (Lactobacillus gallinarum I-12 and Enterococcus hirae BK-37 in a ratio of 1: 1) is introduced into the raw materials in a total amount of 1.2 kg / 100 kg.

A significant difference of the claimed invention is the introduction after the grinding step of the prepared bacterial starter culture, which develops the desired metabolic activity in meat raw materials, accelerates the maturation of minced meat, improves its organoleptic, physico-chemical and microbiological characteristics.

Experimental studies of the invention were carried out in the laboratory of the department "Technology of production, storage and processing of livestock products" of the Faculty of Technological Management of the Mountain State Agrarian University.

Raw meat was ground in a meat grinder with a hole diameter of 2-3 mm, bacterial starter was introduced and kept for ripening.

The following samples were prepared:

Sample 1: crushed meat raw materials, bacterial sourdough (1: 1) in a total volume of 0.8 kg / 100 kg;

Sample 2: crushed meat raw materials, bacterial sourdough (1: 1) in a total volume of 1.2 kg / 100 kg;

Sample 3: crushed meat raw materials, bacterial sourdough (1: 1) in a total volume of 1.6 kg / 100 kg.

The following parameters were determined in the obtained samples:

- pH value;

- organoleptic characteristics;

- physico-chemical properties (including the residual content of sodium nitrite);

- microbiological indicators.

All studies were conducted according to generally accepted methods.

At the first stage of research, we studied the effect of microorganisms on biochemical processes that occur in minced meat during ripening. Biochemical activity was judged by a change in pH. Active acidity (i.e. pH) is of great importance in the production of cooked sausages, as provides swelling and subsequent retention of moisture by salted forcemeat.

Also characteristic is the effect of lactic acid bacteria on the glycogen consumption of meat and the fermentation of carbohydrates with the formation of lactic acid. The maximum value of active acidity coincides with the period of intensive development of lactic acid microflora. In the regulation of active acidity, species species of microorganisms is also important.

The standard activation temperatures for starter cultures are between 22-37 ° C. The effect of the selected microorganisms on the change in active acidity at the optimum temperature was studied. The research results are presented in table. one

Excessive decrease in pH (sample No. 3) indicates an excessively intense lactic acid process, which leads to the acidification of minced meat.

A too slow decrease in active acidity (sample No. 1) is not permissible, since undesirable microbiological changes begin in the meat, which subsequently lead to marriage and spoilage. To obtain a high-quality product, a gradual decrease in active acidity is necessary.

The data obtained allowed us to establish that the optimal level of active acidity reduction was achieved with a dosage of bacterial starter culture (1: 1) in a total volume of 1.2 kg / 100 kg (Sample No. 2).

According to organoleptic indicators, finished sausages were evaluated. As a result of various biochemical processes occurring during the autolysis of chopped meat, as well as due to the bacterial activity of introduced microorganisms, the minced system acquires a specific taste and aroma.

Cooked sausages from minced samples 1 and 2 had acceptable parameters according to GOST, the texture was delicate, the structure was homogeneous, the color was light pink, the taste was pleasant, slightly milk, the aroma was specific, slightly milk

Sample No. 3 had a loose consistency, heterogeneous structure (cotton), the color is light pink, the taste is milky, slightly sour.

From all it followed that the addition of starter in an amount of more than 1.2 kg / 100 kg caused an excessive decrease in active acidity, which subsequently led to the rejection of finished products. Samples 1 and 2 generally corresponded to accepted quality standards, the taste is milky, the structure is delicate, uniform. However, the production of cooked sausages from sample No. 1 was 4 hours longer, which is not positive.

In the course of the studies, the effect of different dosages of starter cultures on the change in titratable acidity was studied. The increase in titratable acidity is directly proportional to the increase in the number of lactic acid microorganisms. However, the intensive development of lactic acid microorganisms with non-compliance with technological parameters can lead to technological marriage.

The effectiveness of the influence of starter cultures on the formation of color and the interaction of muscle nitrate sodium nitrite with myoglobin was studied on minced systems using sugar, according to the classical technology.

It was noted that in all experimental samples, regardless of the dosage of administration, a significant decrease in sodium nitrite residues was observed. After 12 hours, a complete absence of residual sodium nitrite was observed in the minced systems.

This indicates the influence of the studied starter cultures on the reduction of active acidity to favorable for the reduction of nitrite to NO, and the manifestation of denitrifying properties.

The introduction of starter cultures in the technology of cooked sausages with a decrease in the level of sodium nitrite introduced does not impair the stability of the finished product to oxidative processes during storage, since the selected cultures synthesize a significant amount of antioxidant enzymes, which contributes to the inhibition of these processes.

Thus, as a result of experimental studies with different dosages of the complex of starter cultures (including strains of Lactobacillus gallinarum and Enterococcus hirae_), it was found that when they are introduced into the minced systems, active uniform production of lactic acid occurs, titratable acidity increases, and the rate of decrease in active acidity is regulated due to which can intensify the process of production of boiled sausages.

It was found that the introduction of starter cultures in the recipe of cooked sausages has a positive effect on the fermentation of prototypes, which is accompanied by the appearance of a specific taste and aroma of the finished product.

It was noted that regardless of the dosage of the introduced microorganisms, a significant decrease in the residual sodium nitrite occurs without any deterioration in the oxidative, hydrolytic, and microbiological processes.

Based on the organoleptic characteristics of the finished product, the most acceptable dose (concentration) of introducing a complex of starter cultures (_Lactobacillus gallinarum, Enterococcus hirae) was established.

The inventive method is as follows.

A series of operations is carried out sequentially, cutting carcasses, boning, meat trimming, grinding on a top with a hole diameter of 2-3 mm, introducing bacterial starter culture, holding for 8 hours at a temperature of 22-24 ° C. Next, prepare minced meat, seasoning, molding loaves, sediment for 2-4 hours. Roasting 60-120 min, cooking 60-120 min, cooling in the shower, storage.

The method is illustrated by the following example of a specific implementation.

Chilled carcasses were subject to cutting, deboning, trimming and grinding meat on a top with a diameter of 2-3 mm. Next, starter cultures (bacterial starter culture) Lactobacillus gallinarum I-12 and Enterococcus hirae BK-37 were introduced in a ratio of 1: 1 in a total amount of 1.2 kg / 100 kg and kept for 8 hours at t22-24 ° C. Then they made sausage stuffing, in a certain order they loaded raw meat, seasoning salt in accordance with the recipe (see table. 2), mixed and formed the stuffing into loaves. Draft within 2-4 hours. Then, frying was carried out for 60-120 minutes, when the temperature in the thickness of the loaf reached 40-50 ° C, cooking for 60-120 minutes with a temperature thicker than the loaf 70-72 ° C. It was cooled in the shower until the temperature inside the loaf dropped to 30 ° C, then it was cooled in a room with a temperature of 0-8 ° C. Conducted control analyzes of the quality of the finished product, labeling and left for storage. The finished product yield is 126%.

Thus, based on a generalization of the research results, it can be concluded that the introduction of Lactobacillus gallinarum and Enterococcus hirae starter cultures (at a dosage of 1.2 kg / 100 kg) into the model systems of cooked sausages positively affects the functional and technological properties of these systems, improves organoleptic, microbiological and physico-chemical properties of the finished product.

Claims (1)

A method of preparing cooked sausage using starter crops, which includes cutting half-carcasses of beef and pork, cooling, boning and trimming raw materials, chopping meat, salting, preparing minced meat in accordance with the recipe, molding the loaves, knitting, sludge and heat treatment, characterized in that after of the meat grinding stage before salting, starter cultures are introduced into the raw materials - bacterial starter culture Lactobacillus gallinarum I-12 and Enterococcus hirae BK-37 in a ratio of 1: 1 in a total amount of 1.2 kg / 100 kg.

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