A. A. Nesterenko
Kuban State Agrarian University,
Krasnodar, Russia
Studying action of starting cultures on is functional-technological
properties of forcemeat
The analysis of
literature sources [1] certifies the application of starter cultures in the
technology of production of hard-smoked sausages in order to accelerate the
process of sausage aging. The activity of starter cultures is based on
biotechnological principle of modification of fresh sausage meat in the process
of which there is directed regulation of biotechnological, microbiological and
physical-chemical processes [1,2]. As a result of the given processes there is
formation of structure, color and taste and aroma characteristics of
hard-smoked sausages.
Guided by the
experimental data about the impact of electromagnetic field of low frequency
(EMF LF) on microflora [3], it was established that EMF LF can intensify the
growth of microflora. Currently, there isn’t clear data about the study of
impact of EMF LF on starter cultures and dynamics of physical and chemical,
biological and microbiological processes typical for the technology of
hard-smoked sausage production.
The goal of the
given work is to study a required dose of added starter cultures processed by
EMF LF on the property of model minced meat of the hard-smoked sausage type.
To determine the
degree of effect of added starter cultures processed by EMF LF on the model
system, we used model minced meat consisting of 60% of cooled beef and 40% of
cooled pork. We used starter cultures Almi 2 by Almi as experimental
microflora. As for the control group, starter cultures were activated in
accordance with the recommendations of a producer.
As for the experimental
sample, starter cultures were activated as follows: they were dissolved in warm
water in the amount of 100cm 3 with the temperature of 25–30 °C; they were left
aside for 30 minutes forcomplete dissolution (as it was recommended by the
producer) and then, they were processed with EMF LF with the frequency of 45Hz
during 60 minutes. After that the minced meat was added and mixed.
The selection of
an optimal added dose of starter cultures.
According to the
producer’s recommendations, starter cultures Almi 2 are applied in the amount
of 20g per 100kg of minced meat. Preliminary data [4], obtained during the
selection of optimal frequencies for starter cultures activation, proved that
processing of microflora with the frequency of 45Hz during 60 minutes
intensifies the growth of microflora. In this respect, to determine the optimal
dose of added starter cultures, we took the following correlations as per 100kg
of mixed meat: 20g served as control; 17,5; 15; 12,5; 10g were added to
experimental samples as per 100kg of minced meat. The dynamics of microflora
growth was checked when storing model minced meat under the temperature of 20 оC during 12 hours. The results of
studies are presented in Table 1.
Table 1 — The dynamics of microflora growth after EMF
LF processing on the model minced meat
|
№ |
Amount of starter cultures per g/100kg of
minced meat |
Duration, h |
||||
|
0 |
3 |
6 |
9 |
12 |
||
|
Number of
cells, CFU/g |
||||||
|
1 |
20 control |
4,8×105 |
5,7×105 |
6,7×105 |
8,7×105 |
1,0×106 |
|
2 |
17,5 |
5,2×105 |
6,8×105 |
8,1×105 |
1,7×106 |
2,4×106 |
|
3 |
15 |
4,9×105 |
6,1×105 |
7,4×105 |
9,5×105 |
1,6×106 |
|
4 |
12,5 |
4,1×105 |
4,7×105 |
5,8×105 |
7,1×105 |
8,2×105 |
|
5 |
10 |
3,7×105 |
4,1×105 |
4,7×105 |
5,2×105 |
6,1×105 |
It was
established that if 12,5 and 10g of processed starter cultures are added, there
is no optimal development of microflora compared to the control. If 17,5 and
15g of processed starter cultures are added, there is active development of
microflora compared to the control. It is known that excessive active growth of
microflora can lead to fast reduction of рН and, consequently, to acidification
of minced meat. Hence, were determined the adding of 15g of starter cultures
processed by EMF LF to the minced meat, which is most effective from economic
and technological point of view.
The study of
physical and chemical indicators of raw material after adding starter cultures
processed by EMF LF.
To determine the
degrees of impact on functional and technological properties of model system,
the activated starter cultures were added to model minced meat, mixed and
stored during 12 hours under the temperature of 3±1 оC.
The results of
change of a moisture-binding ability of model minced meat are presented in
Figure 1.
Figure 1 —
Moisture-binding ability of model minced meat
The presented
data shows that control sample of model minced meat without adding starter
cultures processed with EMF LF exceeds experimental sample of model minced meat
in terms of moisture-binding ability. The indicator of moisture-binding ability
of experimental sample accounts for 75,8%, which is 2,0% lower than the control
indicator of 77,8%.
Moisture-preserving
ability determines the output ready product at the expense of binding moisture
[4]. Theresults of the study of moisture-preserving ability of minced meat
after adding starter cultures are shown in Figure 2.
Figure 2 —
Moisture-binding ability of model minced meat
The presented
results certify that adding starter cultures processed by EMF LF to model
minced meat and storage during 12 hours under the temperature of 3±1 оC
contributes to reduction of MPA of model minced meat by 1,8% towards the
control.
Stickiness of
fresh meat is determined by accumulation of salt-soluble proteins on the
surface of the meat [2]. The results of the study of stickiness of model minced
meat are presented in Figure 3.
Figure 3 — Stickiness of minced meat when adding
starter cultures
The study of stickiness of model minced meat showed
that when starter cultures processed by EMF LF are added, the stickiness
increases by 15,3%. We believe that, possibly, it is related to the activation
of intra-cellular ferments due to the accumulation of lactic acid produced by
starter cultures. Positive results of the research of impact of EMF LF on
moisture-binding ability, moisture-preserving ability and stickiness of model
minced meat obtained by us also certify the more effective operation of starter
cultures subject to activation with the help of EMF LF.
Proteolytic activity of used starter cultures is important.
It is determined by the level of dissolution of meat proteins. The given
principle contributes to the increase of qualitative characteristics of fresh
meat [1]. Proteolytic activity of ferments presupposes the change of quantity
of protein in the end product. Thus, the next stage of work was the study of
fractional composition of protein of model minced meat (Table 2).
Table 2 — Fractional composition of model minced meat
|
Indicator |
Minced meat samples |
|||
|
Experiment |
Control |
|||
|
Prior to biomodification |
After biomodification |
Prior to biomodification |
After biomodification |
|
|
Water-soluble fraction,% |
2,9 |
4,2 |
2,9 |
3,6 |
|
Salt-soluble fraction,% |
13,3 |
12,8 |
13,3 |
12,9 |
|
Insoluble (alkali-soluble) fraction,% |
3,9 |
3,4 |
3,9 |
3,6 |
Obtained data certifies the increase of watersoluble
fraction in model minced meat with application of starter cultures activated by
EMF LF confirming more effective operation of ferments. Accumulation of
water-soluble fraction and loosely bound moisture in minced meat during the
production of hard-smoked sausage contributes to effective drying of sausage
product due to the transition fromfirmly bound moisture to loosely bound
moisture [1].
Conclusions. It was established that processing of
starter cultures by Almi 2 device with the frequency of 45Hz during 60 minutes
stimulates their growth: when starter cultures processed by EMF LF are added to
model minced meat, the MBA reduces from 81,78% to 77,80%; BPA by 4,8% and the
stickiness increases by 15,3%.
References:
1.
Нестеренко, А. А. Инновационные технологии в производстве колбасной продукции /
А. А. Нестеренко, А. М. Патиева, Н. М. Ильина. – Саарбрюккен: Palmarium
Academic Pudlishing, 2014. – 165 с.
2. Nesterenko, А. А Activation of starter cultures
induced by electromagnetic treatment [Text] / A. A. Nesterenko, A. I.
Reshetnyak // European Online Journal of Natural and Social Sciences. – 2012. –
Vol.1, № 3. – Р. 45-48.
3. Акопян К. В. Формирование аромата и вкуса
сырокопченых колбас [Текст] / К. В. Акопян, А. А. Нестеренко // Молодой ученый.
– 2014. – №7. – С. 93-95.
4. Nesterenko A. A. The impact of starter cultures on
functional and technological properties of model minced meat / A. A. Nesterenko
// Austrian Journal of Technical and Natural Sciences. – 2014. – № 4 (7-8). –
pp. 77-80