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 Sakovich M.E.
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
CARBOHYDRATES
ARE NUTRIENT MEDIUM FOR MICROFLORA OF SUMMER SAUSAGE
Carbohydrates (sugars)
are used to provide easily fermented medium for microorganisms that take part
in aging process of dry fermented sausages, the technological efficiency of
which much depends on their correct use. Carbohydrates must be added into mince
because glycogen existing in meat is not enough to achieve required acidity.
Adding carbohydrates facilitates better
preservation of product because, on the one hand, the fermentative process
caused by sugars’ breaking up prevents growth of pathogenic microflora, and, on
the other hand, protein substances and fats are almost not used by
microorganisms as energy source because «as nutrient medium they easily use
fissionable sugars».
Adding sugars intensifies and stabilizes
nitrosopigments formation because it facilitates growth of denitrifying
microorganisms and in this way boosts reconstruction of sodium nitrate. On the
other hand, lactic acid bacteria effect on sugar splitting provides formation
of enough amount of lactic acid. It has been established that introducing
reducing substances (glucose, maltodecstrines, ascorbic acid and its salts,
preparations containing these sunbstances, and etc.) reduces partial pressure
of oxygen in the system thereby creating opportunities for intense and steady
color of the product (thanks to reduced possibility of nitrosomyoglobin oxidizing).
Reducing substances to intensify colorizing process are necessary because
energy which provides life activity of denitrifying bacteria is contributed by
electrons or hydrogen atoms transfer from moleculars of denitrifying substances
to nitrate moleculars. Thus, carbohydrates are used to create easily fermented
medium for microorganisms which participate in sausage aging process when under
their influence the following chemicals reactions take place: transmutation
such as reconstruction of nitrate, creation of different acids and aroma.
In the
technology of summer sausage production during seasoning and drying processes
the initial pH value of minced meat and amount of microorganisms it contains is
of great importance because too fast or slow reduction of pH leads to waste. An
important factor is also type of carbohydrate and acid formed during
fermentation. Carbohydrate can be added as monosaccharides (fructose, glucose,
dextrose, and maltose), disaccharides; (saccharose) and polysaccharides (starch);
but it should be taken into account that monosaccharides are broken up by
microorganisms, and disaccharides and complex mixtures at first under influence
of ferments of invertase and maltase are split into monosaccharides. Hence, it
is better to use simple carbohydrates for fast acid formation and vice verse
complex saccharides (carbohydrates) for slower process, as there is not a sharp
drop of pH value. However, in the latter case there may be not enough acidity
for fast formation, hard structure and required stability at preserving [1,2].
Positive
results are achieved by combining different carbohydrates types. In this case
part of dosed carbohydrate facilitates fast increasing of the initial acidity
and the other prevents sharp reduction of pH value.
There
is contradictory data of carbohydrates amount (from 0,2 to 3 %) in receipts of
dry sausage which can be explained by big variety of sausage types and
consumers’ taste.
Choice
and amount of saccharide depends on sausage production type. So, according to
the traditional technology the pH value drops slowly that is why it is
recommended to add saccharide from 0,2 to 0,5 % in ratio to the raw material
weight. At the accelerated technology it is advisable to reduce the pH value of
mince sharply and fast forming lactic acid and preventing growth of pathogenic
micro flora. The amount of saccharide is bigger by -0,6 - 1 % in this
case[3,4].
In the
Moscow State University of Applied Biotechnology (MSUAT) on the basis of
refined lactose and food lactose they have developed four types of mixtures
including taste and aroma forming ones. Using supplements like «Aroma» gives a
possibility to stabilize color and increase stability of sausage at its
preserving, improve sanitation and hygiene properties, and reduce its
production cost [5].
The
staff workers of the NCSTU have proved that lactulose containing preparations
have a positive effect on colour characteristics and reduction of residual
sodium nitrate share in cooked meat products. It has been established levels to
introduce lactulose containing preparations into receipts of cooked sausages.
The residual amount of lactulose does not reduce organoleptic properties of
finished products. Later this research has made it possible to develop and
design a hypothetic model of myoglobin (Mb) and lactulose interaction based on
analysis of molecular electron density redistribution. According to the
designed model of myoglobin and lactulose interaction electron density
redistribution has taken place on myoglobin parts. Metastable triple complexes
«heme-lactulose-NO» have appeared, or «heme-lactulose-NO» which has given
stable colored derivatives after thermal treatment.
Creation
of triple supramolecular complexes is indicated by change of Total Energy (for
myoglobin it is 166019 kcal/mole, for the system «myoglobin – lactulose» –
409961 kcal/mole) when dipolar moment increases by three times. Some change of
protein molecular conformation takes place, therefore iron accessibility to
interact with nitric oxide and carbohydrate increases which leads to creation
of fields with high electron density in supramolecular complexes and intensive
interaction of Mb with nitric oxide and carbohydrate forming a stable compound Мb- carbohydrate-NO that adds steady coloring to
finished products.
Hence,
lactulose use leads not only to oxireduction change of sodium nitrate with
reconstruction to nitric oxide but also the system potential including Mb,
MetMb, NO and carbohydrate, and its reaction capacity increase.
Thus,
successfully selected carbohydrate preparations create necessary conditions to
intensify technology of production process and for denitrification of summer
sausages. However, it should be noted that numerous research data has proved
that fermented products with probiotic and prebiotic microorganisms play a
great role in accumulating nutrients, in particular it is proved by research to
evaluate vitamins synthesis and increase of food consumption efficiency when
used in human diet. Moreover, it is under discussion how inhibition property of
fermented products affects the process of cancer formation. It has been proved
that using such food ingredients is favourable for prophylaxis and prevention
of gastrointestinal tract toxicosis.
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. Использование молочных белков в
производстве деликатесных мясопродуктов / Р.С. Омаров, С.Н. Шлыков, О.В.
Сычева, В.В. Садовой // Fleischwirtschaft International Россия. − 2011.
− № 1. − С. 55-57.
4. Полтавская Ю. А. Применение стартовых
культур в мясоперерабатывающей промышленности / Ю. А. Полтавская, М. Б.
Ребезов, А. А. Соловьева, И. В. Тарасова, О. В. Зинина, Б. К. Асенова //
Молодой ученый. 2014. – № 8. – С. 229–232.
5. Сложенкина, М.И. Разработка технологии мясных изделий с использованием растительных белково-углеводных комплексов и биологически активных веществ: учебное пособие/М.И. Сложенкина, И.Ф. Горлов. -Волгоград, 2015. -72 с.