Approbation of the developed starter culture based on Lactobacillus salivarius and Lactobacillus curvatus for raw smoked poultry sausages

Abstract

Relevance. The increase in the production of poultry has led not only to its selection changes, but also to an active change in the diet and growing regimes. These changes are aimed at obtaining fast-growing birds with maximum weight gain. Additionally, these changes have led to an increase in cases of obtaining meat raw materials with ripening defects, which negatively affect the production of sausages, especially the raw-smoked group.Methods. The research was carried out in the laboratories of the Faculty of Processing Technologies of the Kuban State Agrarian University. Approbation of the technology was carried out in the educational-scientific-industrial complex “Agrobiotechpererabotka”. The object of the study is a starter culture represented by strains of Lactobacillus salivarius and Lactobacillus curvatus. In the course of industrial approbation, the starter culture “Bactoferm F-SC-111” was taken for comparative analysis. Analysis of moisture-binding, water-holding capacity, pH, mass measurements were carried out by the standard method.Results. Studies have been carried out on the change in the pH value of model minced poultry meat separately by strains of Lactobacillus salivarius and Lactobacillus curvatus. An active decrease in minced meat pH from 6 to 5.1 was revealed after 12 hours of exposure at a temperature of 22°C. As a result of the pH shift to the acidic side, there is a decrease in the moisture-binding and water-holding capacity of the model minced meat. During the testing, the pH level, the amount of lactic acid, the mass fraction of moisture in the loaves were monitored throughout the entire technological cycle. Positive dynamics of pH decrease and lactic acid accumulation in sausage sticks was revealed. The drying process of sausages was 15 days for the control batch and 16 daysfor the experimental batch.