FOOD RESOURCES 2018. Issue N 11. Article 05

Деталі: Створено: П'ятниця, 11 січня 2019, 07:43; Перегляди: 876

05. RESEARCH OF THE EFFECT OF BACTERIAL PREPARATION "LRR" ON THE FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF MEAT DURING CURING PROCESS

https://doi.org/10.31073/foodresources2018-11-05

L.Voytsekhivska, L. Borsolyuk, T. Schelkova, A.Gavrylenko

Pages: 41-47

Full article

Abstract

The conducted research made it possible to substantiate the use of dry bacterial preparation "LRR", manufactured according to TУУ 15.5-00419880-101-2010 "Bacterial preparations for the production of fermented meat products. Specifications" to intensify the curing process of meat with different abnormalities in the character of autolysis. The purpose of the work is to research the effect of the bacterial preparation "LRR" on the formation of physical, chemical and sensorial parameters of meat raw materials with different qualitative characteristics during curing. The subject of research was beef with DFD (dark-firm-dry) defects, pork with PSE (pale-soft-exudative) defects and the bacterial preparation "LRR", with in its content lactic acid microorganisms Lactobacillus casei ssp. rhamnosus and micrococci of Kocuria rosea. Beef meat with a DFD defect with a pH level of 6,2 and pork meat with a PSE defect with a pH level of 5,0 to 5,4 were used for research. Processing raw meat was carried out after grinding on the meat grinder with a diameter of the orifice of the plate from 2 mm to 6 mm. The bacterial preparation “LRR” was added in an amount of 0,1% by weight of raw meat, salt was added in an amount of 3%. The duration of curing of DFD beef was determined to be 36 hours, of PSE pork – 6 hours. As a result of the work it was determined that the addition of preparation "LRR" during the curing process of raw meats increased hydration properties of proteins and water-binding ability and improved structural and mechanical characteristics of meat systems.To achieve this purpose, standard physical, chemical and rheological methods of research were used. The results of the scientific research make it possible to use problematic meat raw materials in the production technology of meat products.

Key words: bacterial preparation, beef, pork, pH, water-binding ability, structural and mechanical characteristics

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