Abstract
One of the main requirements for modern technologies is to expand the range of meat products by creating combined products with a balanced composition of food and biologically active substances. The purpose of the study was to develop a technology for the production of such combined meat products. The research used secondary meat raw materials of the meat processing industry: horse meat, flank and other beef muscle tissue of the second grade, which, after fermentation by a consortium of microorganisms consisting of the following cultures: Lactobacillus bulgaricus, Bifidumbacterium siccum, Staphilococcus carnosus, were used instead of the main meat raw materials in the production of sausages. The following indicators of ready-prepared products were studied: organoleptic properties, chemical, vitamin and mineral composition, toxicity and harmlessness, storage duration. The results showed that the use of this consortium of microorganisms in the production of sausage products made it possible to use secondary collagen-containing raw materials for processing. The positive influence of the proposed biotechnological method of processing meat raw materials on the organoleptic, physical-chemical, structural-mechanical, microbiological characteristics and biological value of the finished product was revealed. It was found that the use of a consortium of microorganisms increased the quality of finished products. In addition, the proposed technology has the potential to reduce the cost of production and increase the share of waste-free production in the meat processing industry.
Highlights
In the meat industry, it is possible to produce new types of combined meat products with a balanced composition for both general and special medical and preventive purposes on the basis of biotechnology (Gabitov et al, 2018; Gizatov & Gizatova, 2015; Lamanov et al, 2020; Sultanova et al, 2019)
The initial stage of development of sausage production technology was the selection of the optimal combinations and concentration of the consortium of microorganisms
The results of the pH study showed that the minimum and maximum concentrations of microorganisms in the consortium affected the results negatively; the effect of lowering the pH of raw meat was not achieved at low concentrations, whereas with the highest concentrations the pH decrease was too great, which would lead to the acidification of the meat
Summary
In the meat industry, it is possible to produce new types of combined meat products with a balanced composition for both general and special medical and preventive purposes on the basis of biotechnology (Gabitov et al, 2018; Gizatov & Gizatova, 2015; Lamanov et al, 2020; Sultanova et al, 2019). Improving the methods of enzymatic processing of low grade meat raw materials can improve the functional and technological properties, as well as the quality indicat-. The traditional field of application of low-grade meat raw materials is canning and sausage production. Saveloys, boiled and boiled-smoked sausages are the most popular meat products, primarily due to their low cost. The use of low-grade raw materials in the process of their production leads to a significant decrease in the quality of the finished product. Even hard heat treatment in the production of canned food does not get rid of hard connective tissue inclusions, with a negative impact on the consistency of the finished product. In the production of cooked and smoked sausages, where heat treatment is carried out in relatively mild conditions, this disadvantage is even more noticeable. Taking into account the results of published research, it can be assumed that the most promising areas in the creation and use of microbial consortia are:
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