The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages

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, stru...
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Autor*in:	Glukharev A. Y. [verfasserIn] Barabashina S. I. [verfasserIn] Volchenko V. I. [verfasserIn] Zhivlyantseva Ju. V. [verfasserIn] Poteshkina V. A. [verfasserIn] Uskova I. V. [verfasserIn]

Format:	E-Artikel
Sprache:	Russisch

Erschienen:	2023

Schlagwörter:	sausages dry-cured fish sausages fermentation minced fish probiotics колбасные изделия рыбные сыровяленые колбаски ферментация рыбный фарш пробиотики lactobacillus plantarum

Übergeordnetes Werk:	In: Vestnik MGTU - Murmansk State Technical University, 2011, 26(2023), 3, Seite 207-222
Übergeordnetes Werk:	volume:26 ; year:2023 ; number:3 ; pages:207-222

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.21443/1560-9278-2023-26-3-207-222

Katalog-ID:	DOAJ096734140

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520			\|a 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.
650		4	\|a sausages
650		4	\|a dry-cured fish sausages
650		4	\|a fermentation
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allfields	10.21443/1560-9278-2023-26-3-207-222 doi (DE-627)DOAJ096734140 (DE-599)DOAJ56ee89331307459384f18f58ce567c63 DE-627 ger DE-627 rakwb rus Glukharev A. Y. verfasserin aut The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. sausages dry-cured fish sausages fermentation minced fish probiotics колбасные изделия рыбные сыровяленые колбаски ферментация рыбный фарш пробиотики lactobacillus plantarum General Works A Barabashina S. I. verfasserin aut Volchenko V. I. verfasserin aut Zhivlyantseva Ju. V. verfasserin aut Poteshkina V. A. verfasserin aut Uskova I. V. verfasserin aut In Vestnik MGTU Murmansk State Technical University, 2011 26(2023), 3, Seite 207-222 (DE-627)664263429 (DE-600)2617485-6 19974736 nnns volume:26 year:2023 number:3 pages:207-222 https://doi.org/10.21443/1560-9278-2023-26-3-207-222 kostenfrei https://doaj.org/article/56ee89331307459384f18f58ce567c63 kostenfrei http://vestnik.mstu.edu.ru/show-eng.shtml?art=2178 kostenfrei https://doaj.org/toc/1560-9278 Journal toc kostenfrei https://doaj.org/toc/1997-4736 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 26 2023 3 207-222
spelling	10.21443/1560-9278-2023-26-3-207-222 doi (DE-627)DOAJ096734140 (DE-599)DOAJ56ee89331307459384f18f58ce567c63 DE-627 ger DE-627 rakwb rus Glukharev A. Y. verfasserin aut The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. sausages dry-cured fish sausages fermentation minced fish probiotics колбасные изделия рыбные сыровяленые колбаски ферментация рыбный фарш пробиотики lactobacillus plantarum General Works A Barabashina S. I. verfasserin aut Volchenko V. I. verfasserin aut Zhivlyantseva Ju. V. verfasserin aut Poteshkina V. A. verfasserin aut Uskova I. V. verfasserin aut In Vestnik MGTU Murmansk State Technical University, 2011 26(2023), 3, Seite 207-222 (DE-627)664263429 (DE-600)2617485-6 19974736 nnns volume:26 year:2023 number:3 pages:207-222 https://doi.org/10.21443/1560-9278-2023-26-3-207-222 kostenfrei https://doaj.org/article/56ee89331307459384f18f58ce567c63 kostenfrei http://vestnik.mstu.edu.ru/show-eng.shtml?art=2178 kostenfrei https://doaj.org/toc/1560-9278 Journal toc kostenfrei https://doaj.org/toc/1997-4736 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 26 2023 3 207-222
allfields_unstemmed	10.21443/1560-9278-2023-26-3-207-222 doi (DE-627)DOAJ096734140 (DE-599)DOAJ56ee89331307459384f18f58ce567c63 DE-627 ger DE-627 rakwb rus Glukharev A. Y. verfasserin aut The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. sausages dry-cured fish sausages fermentation minced fish probiotics колбасные изделия рыбные сыровяленые колбаски ферментация рыбный фарш пробиотики lactobacillus plantarum General Works A Barabashina S. I. verfasserin aut Volchenko V. I. verfasserin aut Zhivlyantseva Ju. V. verfasserin aut Poteshkina V. A. verfasserin aut Uskova I. V. verfasserin aut In Vestnik MGTU Murmansk State Technical University, 2011 26(2023), 3, Seite 207-222 (DE-627)664263429 (DE-600)2617485-6 19974736 nnns volume:26 year:2023 number:3 pages:207-222 https://doi.org/10.21443/1560-9278-2023-26-3-207-222 kostenfrei https://doaj.org/article/56ee89331307459384f18f58ce567c63 kostenfrei http://vestnik.mstu.edu.ru/show-eng.shtml?art=2178 kostenfrei https://doaj.org/toc/1560-9278 Journal toc kostenfrei https://doaj.org/toc/1997-4736 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 26 2023 3 207-222
allfieldsGer	10.21443/1560-9278-2023-26-3-207-222 doi (DE-627)DOAJ096734140 (DE-599)DOAJ56ee89331307459384f18f58ce567c63 DE-627 ger DE-627 rakwb rus Glukharev A. Y. verfasserin aut The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. sausages dry-cured fish sausages fermentation minced fish probiotics колбасные изделия рыбные сыровяленые колбаски ферментация рыбный фарш пробиотики lactobacillus plantarum General Works A Barabashina S. I. verfasserin aut Volchenko V. I. verfasserin aut Zhivlyantseva Ju. V. verfasserin aut Poteshkina V. A. verfasserin aut Uskova I. V. verfasserin aut In Vestnik MGTU Murmansk State Technical University, 2011 26(2023), 3, Seite 207-222 (DE-627)664263429 (DE-600)2617485-6 19974736 nnns volume:26 year:2023 number:3 pages:207-222 https://doi.org/10.21443/1560-9278-2023-26-3-207-222 kostenfrei https://doaj.org/article/56ee89331307459384f18f58ce567c63 kostenfrei http://vestnik.mstu.edu.ru/show-eng.shtml?art=2178 kostenfrei https://doaj.org/toc/1560-9278 Journal toc kostenfrei https://doaj.org/toc/1997-4736 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 26 2023 3 207-222
allfieldsSound	10.21443/1560-9278-2023-26-3-207-222 doi (DE-627)DOAJ096734140 (DE-599)DOAJ56ee89331307459384f18f58ce567c63 DE-627 ger DE-627 rakwb rus Glukharev A. Y. verfasserin aut The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. sausages dry-cured fish sausages fermentation minced fish probiotics колбасные изделия рыбные сыровяленые колбаски ферментация рыбный фарш пробиотики lactobacillus plantarum General Works A Barabashina S. I. verfasserin aut Volchenko V. I. verfasserin aut Zhivlyantseva Ju. V. verfasserin aut Poteshkina V. A. verfasserin aut Uskova I. V. verfasserin aut In Vestnik MGTU Murmansk State Technical University, 2011 26(2023), 3, Seite 207-222 (DE-627)664263429 (DE-600)2617485-6 19974736 nnns volume:26 year:2023 number:3 pages:207-222 https://doi.org/10.21443/1560-9278-2023-26-3-207-222 kostenfrei https://doaj.org/article/56ee89331307459384f18f58ce567c63 kostenfrei http://vestnik.mstu.edu.ru/show-eng.shtml?art=2178 kostenfrei https://doaj.org/toc/1560-9278 Journal toc kostenfrei https://doaj.org/toc/1997-4736 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 26 2023 3 207-222
language	Russian
source	In Vestnik MGTU 26(2023), 3, Seite 207-222 volume:26 year:2023 number:3 pages:207-222
sourceStr	In Vestnik MGTU 26(2023), 3, Seite 207-222 volume:26 year:2023 number:3 pages:207-222
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	sausages dry-cured fish sausages fermentation minced fish probiotics колбасные изделия рыбные сыровяленые колбаски ферментация рыбный фарш пробиотики lactobacillus plantarum General Works A
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container_title	Vestnik MGTU
authorswithroles_txt_mv	Glukharev A. Y. @@aut@@ Barabashina S. I. @@aut@@ Volchenko V. I. @@aut@@ Zhivlyantseva Ju. V. @@aut@@ Poteshkina V. A. @@aut@@ Uskova I. V. @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	664263429
id	DOAJ096734140
language_de	russisch
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author	Glukharev A. Y.
spellingShingle	Glukharev A. Y. misc sausages misc dry-cured fish sausages misc fermentation misc minced fish misc probiotics misc колбасные изделия misc рыбные сыровяленые колбаски misc ферментация misc рыбный фарш misc пробиотики misc lactobacillus plantarum misc General Works misc A The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages
authorStr	Glukharev A. Y.
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topic_title	The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages sausages dry-cured fish sausages fermentation minced fish probiotics колбасные изделия рыбные сыровяленые колбаски ферментация рыбный фарш пробиотики lactobacillus plantarum
topic	misc sausages misc dry-cured fish sausages misc fermentation misc minced fish misc probiotics misc колбасные изделия misc рыбные сыровяленые колбаски misc ферментация misc рыбный фарш misc пробиотики misc lactobacillus plantarum misc General Works misc A
topic_unstemmed	misc sausages misc dry-cured fish sausages misc fermentation misc minced fish misc probiotics misc колбасные изделия misc рыбные сыровяленые колбаски misc ферментация misc рыбный фарш misc пробиотики misc lactobacillus plantarum misc General Works misc A
topic_browse	misc sausages misc dry-cured fish sausages misc fermentation misc minced fish misc probiotics misc колбасные изделия misc рыбные сыровяленые колбаски misc ферментация misc рыбный фарш misc пробиотики misc lactobacillus plantarum misc General Works misc A
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title	The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages
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title_full	The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages
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author_browse	Glukharev A. Y. Barabashina S. I. Volchenko V. I. Zhivlyantseva Ju. V. Poteshkina V. A. Uskova I. V.
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doi_str_mv	10.21443/1560-9278-2023-26-3-207-222
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title_sort	use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages
title_auth	The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages
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.
abstractGer	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.
abstract_unstemmed	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.
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title_short	The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages
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The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages

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Vorhandene Bände

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