ПІДВИЩЕННЯ ЯКІСНИХ ПОКАЗНИКІВ ВИРОБІВ З М’ЯСА ПТИЦІ ШЛЯХОМ ВНЕСЕННЯ СТАРТОВОЇ МІКРОФЛОРИ. (Ukrainian)

IMPROVING THE QUALITY OF POULTRY PRODUCTS BY INTRODUCING STARTING MICROORGANISMS. (English)

This paper presents materials on the development of technology for prolonging the shelf life of cooked poultry sausages through the use of biotechnological techniques, namely, the "starting" cultures of microorganisms. It is proposed to introduce a specially selected starting microflora in the stuffing of cooked sausages, which is a fundamentally new approach to this issue. In recent years, poultry has become one of the most popular raw materials for the meat processing industry. Poultry is a high-quality, high-calorie, low-calorie product compared to pork and beef. A variety of raw materials, with different functional properties (dark and light meat, mechanically roasted meat, internal organs), provides unlimited opportunities to create a wide range of poultry products, including food, special, feed products, including combined, with a given chemical composition and properties, preparations of biologically active substances, etc. The composition of bird muscle tissue includes almost all water-soluble vitamins. Meat is one of the most valuable suppliers of B vitamins. Also, poultry muscles are rich in macronutrients (among which are potassium, sulfur, phosphorus, sodium, calcium, chlorine), as well as trace elements (iron, zinc, copper, manganese). ), are important in metabolism. Minerals activate the digestibility of proteins and their digestibility. The property of meat to retain or absorb water has a significant impact on its quality, technological and culinary performance. The higher the water-retaining, moisture-absorbing capacity of poultry meat, the juicier and softer the ready-to-eat products are, the higher their yield. Screening was carried out and the use of "starting" microflora was scientifically substantiated by studying a number of functional-technological, microbiological, toxicological and organoleptic indicators. The use of innovative development for the production of sausages is economically justified; the technological scheme of production of boiled sausage with introduction of starting microflora is made; confirmed the increase in the quality of poultry meat products by introducing the starting microflora. The result is high quality products with stable performance over time. [ABSTRACT FROM AUTHOR]

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