Lyzova V. Improving the production technology of fermented sausages with polyfunctional components

The object of researches was the technology of the fermented sausages. The aim of researches - enhancing the technology of the fermented sausages with the use of a polyfunctional additive, its content including a bacterial preparation, flavor and technological components. Their effect on functioning of the bacterial preparation's microflora in the case of their combined use was studied. Optimal concentrations were chosen and the contents of the composite additive's components were determined, the formulation and the production technology were developed and the dosage when adding to ground meats was determined. The temperature parameters of drying fermented sausages with the use of the composite additive "Kompakt-BP" were optimized these making possible shortening production terms from 28-38 to 18-20 days. Alterations of quality parameters of the fermented sausages at different stages of the technological process were analyzed, nutritional and biological value was studied and their storage time was determined. Normative documentation for the composite additive "Kompakt-BP" and for the production of raw-smoked and raw sausages with its use were developed and approved. The novelty of the technological solutions is approved by the Patents of Ukraine for inventions.