Improvement of technology for producing boiled-smoked sausage using lactic acid microorganisms

In order to improve the technology of cooked and smoked sausage, the article provides for the selection and inclusion of the optimal concentration of lactic acid microorganisms (SCM) in the composition of sausages. In the course of the study, special attention was paid to the use of a mixture of lactic acid microorganisms consisting of microorganisms Lactobacillus curvatus and Staphylococcus carnosus. These microorganisms show high resistance to technological influences and contribute to the improvement of the intestinal microbiocenosis of the human body. In the process of improving the technology of cooked and smoked sausage, a mixture of lactic acid microorganisms consisting of microorganisms Lactobacillus curvatus and Staphylococcus carnosus was introduced at intervals of 0.01- 0.03%. As a control sample, a recipe for Cooked-Smoked Sausage of the 1st grade "Lyubitelskaya" was used. As a result of comparing the physical and chemical indicators of the samples, the optimal concentration of a mixture of lactic acid microorganisms was obtained with a content of 0.02%. The results of the study showed that the use of a mixture of 0.02% lactic acid microorganisms improves the functional, organoleptic and microbiological indicators of cooked and smoked sausage. This approach allows you to reduce chemical preservatives and obtain products in accordance with modern consumer requirements. The use of lactic acid microorganisms in the production of cooked- smoked sausages not only improves the quality but also enhances the product's functional properties. Research has led to the development of a technology for producing cooked-smoked sausages using lactic acid microorganisms.

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