atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-4-83-90atu-1346Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние пропионовокислых микроорганизмов на качественные показатели полукопченой колбасыInfluence of propionic acid microorganisms on the quality indicators of the produced sausagehttps://orcid.org/0000-0002-5862-9085РыспаеваУ. А.RyspaevаU. A.

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пр. Женис 62

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ulzhan.ryspaeva@bk.ruhttps://orcid.org/0000-0003-0200-8455БайтукеноваШ. Б.BaitukenovaSh. B.

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пр. Женис 62

Астана

Z11F9K

Zhenis avenue 62

Astana

https://orcid.org/0000-0001-8200-4280БайтукеноваС. Б.BaitukenovaS. B.

Z11F9K

пр. Женис 62

Астана

Z11F9K

Zhenis avenue 62

Astana

Казахский агротехнический университет имени С.СейфуллинаКазахстанKazakh agrotechnical university named after S. SeifullinKazakhstan202322122023048390Copyright © Рыспаева У.А., Байтукенова Ш.Б., Байтукенова С.Б., 20232023Рыспаева У.А., Байтукенова Ш.Б., Байтукенова С.Б.Ryspaevа U.A., Baitukenova S.B., Baitukenova S.B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1346

   В статье рассматривали влияние пробиотических бактерий на качество мяса для полукопченых колбас. Биохимическую активность пропионовокислых бактерий изучали на стадии технологического процесса производства полукопченых колбас после обработки сырья заквасочными микроорганизмами. Также проводили исследование влияния соли, нитрита натрия на развитие пропионовокислых бактерий в говяжьем сырье. Представлены результаты технологии производства полукопченых колбас, обработанных пропионовокислыми бактериями в количестве 0,1 %, и качественные характеристики готового колбасного изделия. На основании экспериментальных исследований были выбраны оптимальные технологические параметры посола и осадки при производстве ферментированных полукопченых колбас. Использованиежидких пропионвокислых бактерий (2 штамма пропионовокислой бактерии Propionibacterium shermani) в количестве 0,1 % даст уменшение времени производства полукопченых колбас в два раза. В результате исследований доказано, что введение в мясное сырье 2-х различных штаммов концентрата пропионовокислых бактерий ускоряет биохимические изменения в процессе посола и обеспечивает функционально-технологические свойства. Также результаты исследования показали, что пропионовокислые бактерии, используемые в технологии полукопченых колбас, устойчивы к количеству используемых пищевых солей и нитрита натрия. В итоге исследований был принят более совершенный способ применения жидкого пропионовокислого микроорганизма в производстве полукопченых ферментированных колбас.

   The article considered the effect of probiotic bacteria on the quality of meat for semi-smoked sausages. The biochemical activity of propionic acid bacteria was studied at the stage of the production process of semi-smoked sausages after the treatment of raw materials with starter microorganisms. We also studied the effect of salt, and sodium nitrite on the development of propionic acid bacteria in raw beef. The results of the technology of production of semi-smoked sausages treated with propionic acid bacteria in the amount of 0.1%, and the quality characteristics of the finished sausage products are presented. On the basis of experimental studies optimal technological parameters of salting and precipitation in the production of fermented semi-smoked sausages were selected. The use of liquid propionic acid bacteria (2 strains of propionic acid bacteria Propionibacterium shermani) in the amount of 0.1% will give a decrease in the production time of half-smoked sausages by two times. As a result of the research it was proved that the introduction of 2 different strains of propionic acid bacteria concentrate into raw meat accelerates biochemical changes in the process of salting and provides functional and technological properties. Also, the results of the study showed that propionic acid bacteria used in the technology of semi-smoked sausages are resistant to the amount of food salts and sodium nitrite used. As a result of research, a better way of using liquid propionate microorganism in the production of semi-smoked fermented sausages was adopted.

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The authors declare that there are no conflicts of interest present.