Development of technology for cooked smoked lamb products using ultrasonic treatment

Abstract

Cooked smoked lamb products belong to the category of delicacies with dietary properties. However, they are not widely used in the food market of the Russian Federation due to the complexity and duration of the technological process. In addition, the multi-stage delicacies making process contributes to the contamination of raw materials with microorganisms. The purpose of our research was to develop a technology for cooked smoked lamb products and the study of low-frequency ultrasound effect on microorganisms - possible contaminants of meat raw materials. Exposure to ultrasound at 35 kHz for 2 minutes inhibited the growth of C. albicans by 33.3%, E. coli by 43.8%, B. subbillis by 46.8%, S. aureus - by 80.6% in comparison with the control samples. After sonication at 26 kHz and exposure for 1 minute, the growth rate of C. albicans decreased by 50%, E. coli - by 64.6%, B. subbillis - by 89.1%, S. aureus - by 86.8% in comparison with control samples. With an increase in the treatment time, the growth rate of the studied bacteria decreased up to 90-98%. An organoleptic assessment of cooked smoked lamb delicacy after 6, 8, 10 and 12 hours of ultrasonic salting showed that the sample with a 12-hour salting had the best organoleptic properties. The developed scheme of smoked cooked lamb delicacies helps to improve the sanitary condition of the raw meat salting process, accelerate the product yield and improve the organoleptic properties of lamb delicacies.