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Glukharev A. Y., Barabashina S. I., Volchenko V. I., Zhivlyantseva Ju. V., Poteshkina V. A., Uskova I. V.
The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages
DOI: 10.21443/1560-9278-2023-26-3-207-222
Abstract. The paper analyzes the effect of using fermented minced fish (FMF) with the L. plantarum probiotic in the formulation of dry-cured sausages on the quality characteristics of the finished product in comparison with sausages based on unprocessed minced fish. The microbiological, physico-chemical, structural-mechanical and organoleptic properties of the product have been evaluated. The results have shown that dry-cured sausage samples with FMF had a higher content of probiotics (2,5×108 CFU/g) compared to the control sample (6,3×106 CFU/g), which allows a person to fully meet the daily requirement in probiotics with just through the use of 40 g of such a product. The use of FMF in the dry-cured fish sausages provides a safe pH value (5.21) and significant increase in total acidity (1.39 %) compared to the control sample (pH – 6.80 and total acidity – 0.45 %). It has been established that using FMF in the technology of dry-cured fish sausages can reduce the time of their manufacture by increasing the average rate of dehydration of the product. It has been determined that samples of dry-cured sausages with FMF have higher values of hardness and cutting force. A comprehensive assessment of the quality of sausages with FMF has shown good results – 76.85 % of the maximum possible level. Thus, the possibility of using FMF with L. plantarum in the manufacture of dry-cured sausages has been determined. The proposed method makes it possible to obtain a product with a high protein content (32.31 %), enriched with L. plantarum probiotics, having a low pH value and a peculiar sour-milk taste and aroma. Based on the results of the study, normative and technical documentation for this type of product has been developed and approved.
Printed reference: The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages / A. Glukharev, S. Barabashina, V. Volchenko, Ju. Zhivlyantseva, V. Poteshkina, I. Uskova // Vestnik of MSTU. 2023. V. 26, No 3. P. 207-222.
Electronic reference: The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages / A. Glukharev, S. Barabashina, V. Volchenko, Ju. Zhivlyantseva, V. Poteshkina, I. Uskova // Vestnik of MSTU. 2023. V. 26, No 3. P. 207-222. URL: http://vestnik.mstu.edu.ru/v26_3_n96/01_Glukharev_207-222.pdf.
