Leonova B. Development of biotechnology of cooked sausages with application of lactic and denitrifying microorganisms

The thesis is devoted to development of scientifically based biotechnology of cooked sausages with application of modern bacterial preparations and bioactive food ingredients. On the basis of experimental data proved promising application of electrochemical activation is an effective method of water treatment. It was determined that the catholyte provides favorable conditions for the development of the biomass of lactic acid bacteria Lactobacillus sakei. It is found that lactic acid bacteria in combination with the catholyte and "Elamin" positively influence to the formation of functional and technological and flavoring properties of raw meatand also increase the level of its microbiological safety during salting.Proved the possibility of exclusion from the recipes phosphate, sodium erythorbate, with reducing the number of sodium nitrite and improve the color characteristics of cooked sausages when implementing of developed biotechnology. Is carried out industrial approbation and implementation biotechnology of cooked sausages in the conditions of national meat processing plants. Developed changes to the technical documentation, organized licensing, calculated economic efficiency.