4 year student, faculty of processing technologies Vilts K. R.

4 year student, faculty of processing technologies Sapuvova N.V.

2 year student, faculty of processing technologies Nikolaenko A.V.

2 year student, faculty of processing technologies Kudaktina Y.A.

c.t.s., associate professor Nesterenko A. A.

Russia, Krasnodar, Kuban State Agrarian University after I. T. Trubilin

THE USE OF STARTER CULTURES IN SAUSAGE PRODUCTION TECHNOLOGY

Thanks to scientific research success in biotechnology there are new technologies that can intensify meat production, improve their organoleptic properties and guarantee high quality of products, and etc.

One of the promising fields in summer sausage production is to use starter cultures. In most cases in summer sausages technologies they use starter cultures that contain lactobacillus, micrococcus and yeast. The starter cultures are most efficient if microorganisms of different strains, for example, Lactobacillus sake, Staphylococcus carnosus and Staphylococcus xylosus are combined in one preparation. Usually, dry cultures are used with, for example, dextrose.

During their process of aging bacterial starter cultures produce different exo- and endoferments. Due to their proteolytic activity many starter cultures take part in improving dtructure and consistency of meat products forming such ferments as collagenase and elastase which improve value and tenderness of raw meat material with big amount of connective tissue proteins. Biosynthesis of lactic acid and other organic acids by bacteria enhance tenderness and succulence of meat because they facilitate collagen swelling and tissue loosening, and consequently hydrolysis of low-molecular bonds. PН value of raw material is of great importance. Due to low рН value activity of endoenzymes, cathepsins, increases the optimal рН value of which is 3,8-4,5, that corresponds to the isoelectric point of meat proteins [1,2].

It has been established that adding carbohydrates of big molecular mass to the mince of dry sausage facilitates formation of most distinctive taste in finished products. Increasing molecular mass of carbohydrate leads to slower storing of final fermentation products. Choice of carbohydrates makes it possible to program and control taste and aroma of finished products.

On the basis of biotechnological modification cost-effective technologies of summer sausage, meat loaf, ham, semi-dry sausage and gammon have been developed. Along with summer sausage production starter cultures are used to make cooked smoked and semi-smoked sausages. It is more efficient to do fermentation at the beginning of production process because after thermal treatment there appear unfavourable conditions for growing and multiplying of starter cultures [1,2].

Using starter cultures affects not only speed of summer sausage fermentation. Using dry bacterial preparation which is concentrate of lactic acid bacteria and micrococcus it was established that under their influence inhibition of both natural microflora of meat raw material so as growth of Streptococcus aureus, Ps. aeruginosa took place [1].

It is of great interest how starter cultures are used by foreign researchers. For example, in France, Germany and Bulgaria they use micrococcus in starter cultures. Great amount of micrococcus delicately odorizes and gives tender and even savoury slightly sour flavour which is considered high quality criteria of dry sausages. The way micrococcus works in producing aroma researchers explain by their high biochemical activity. Under proteolytic enzymes of micrococcus proteins is broken up into free amino acids which are important components in taste formation. Under lipolytic activity volatile low-molecular fatty acids are formed which can oxidize to peroxides and the latter ones under catalase activity of micrococcuses tramsmutate into carboxyl compounds that adds to taste formation of the product [2].

Using bacterial starter cultures in technology of summer sausages it not necessary to make great demands to raw material by its biochemical properties because there is a possibility to regulate meat рН. It is possible to use different raw meat material – fresh-killed, aged, seasoned or frozen meat. Using meat of different biochemical parameters in definite conditions one can receive similar product [3].

As a rule, at seasoning summer sausages they use homofermentative lactobacteria which make only lactic acid from different saccharides. Their micro aerophilic property ensures fermentation process in low-oxygen environment, for example, inside sausages of big diameter. During sausage aging lactic acid bacteria (lactobacillus) multiply faster than other bacteria species, they intensively split glycogen of muscular tissue and added saccharides to lactic acid.

To produce starter cultures they use high temperature strains of lactobacillus which are characterized by fast growth and acid produce at 32-43 °С. The drawback of these strains is their slow growth at 16-21 °С, whereas low temperature ones can grow relatively fast at such temperature.

To guarantee brightness and colour, to receive characteristic taste into sausage mince they add micrococcus which reconstruct sodium nitrates to nitrites facilitating formation of nitric oxide that chemically interacts with myoglobin to formation of stable nitrosomyoglobin. Under proteolytic enzymes of micrococcuses proteins are broken up into free amino acids which are important components in taste formation, and their lipolytic activity conditions forming free (mostly low-molecular) volatile acids, oxidizing to peroxides, which under catalase activity of micrococcuses transmutate into carboxyl compunds (2-hexanol, diacetyl and formaldehyde), that adds to forming distinctive taste [3].

As to aroma formation development work of the Danish Meat Institute – starter culture Moraxella phenylpyruvica is of great interest. It is a phychrophillic culture, a compulsory anaerobe, which makes it possible for it to multiply inside the product and, as the research shows, produce aroma precursors.

Yeast and sodium nitrate along with bacteria add to colour formation. A significant role of summer sausage colouring is played by bacteria whose waste products are mostly nitric oxide. Micrococcus, less streptococcus and sarcina bacteria is referred to them.

While making (salting) meat products sodium nitrate has a multifunctional effect: color formation (red color), aroma formation (salting aroma), preservative (microbe inhibition) and antioxidant (prevention fat from oxidation).

Waste products of sodium nitrate (nitric oxide) in combination with meat muscular pigmentа (myoglobin) form colour of finished summer sausages. To obtain good color minimum 50 % of myoglobin must be steadily bound with nitric oxide. It is known that even small concentrations of sodium nitrate can hinder development of many microorganisms. Its concentration of about 80-150 mg/kg restricts growth of such microorganisms as Clostridium botulinum, Salmonella, Staphylococcus.

It has been established that adding carbohydrates of big molecular mass to the mince of dry sausage facilitates formation of most distinctive taste in finished products. Increasing molecular mass of carbohydrate leads to slower storing of final fermentation products. Choice of carbohydrates makes it possible to program and control taste and aroma of finished products.

References:

1. Nesterenko A. A. Biological assessment of summer sausage with preprocessing for starter cultures and meat raw by electromagnetic field of low frequencies / A. A. Nesterenko, N. V. Kenijz, S. N. Shlykov // Research Journal of Pharmaceutical, Biological and Chemical Sciences. 2016. – № 7 (1) – P. 1214-1220.

2. Трубина И.А Разработка технологий мясопродуктов функциональной направленности с модифицированными пищевыми добавками. Диссертация на соискание ученой степени к.т.н.: 05.18.04.: защищена 2009 / Ставрополь: СевКавГТУ

3. Бажина К. А. Маркетинговые исследования рынка колбасных изделий / К. А. Бажина, О. В. Зинина // Научные труды SWorld. – 2015. – Т. 12. № 1 (38). – С. 97–101.