Starkova E. Improving of biotechnology of salt meat products with use of multicomponent brines

The thesis is concerned to development of the scientifically based technology of smoked-cooked balyk to be produced with use of modern bacterial preparations and bioactive nutritional ingredients. It was shown experimentally that the expedience of use of the procedure of electrochemical activation as the universal method of control of observance of the set physical and chemical properties of water, what would permit to normalize indices of quality and safety of the product in development. It was shown that the maritime alimental salt of «Galit» is the promising biologically active ingredient intended for use in technologies of producing of saline muscle products. It is proved that use of bacterial preparation of Bactoferm CS-300, which contains the denitrifying microorganisms of Staphylococcus carnosus and S. carnosus ssp. utilis is the alternative technique of biotechnological reducing of content of sodium nitrite in meat slated products. It was identified that the technique of use of mix of denitrifying bacteria with catholyte and salt of «Galit» done in turn with procedure of massaging of the technological mix has the positive effect on variation of its physico-chemical properties and obtaining of the set functional and technological properties of meat raw materials in process of their salting. The properties to regulate are increasing of index of binding of water and content of water in finished products and raw materials used in their producing, optimizing of conditions of their oxidation and raising of active acidity. The developed process permits to rise the quantity of accumulated volatile fatty acids, free amino-acids, what assists in formation of the desired delicious flavoring characteristics of finished products produced accordingly to developed technology. It was confirmed the possibility of exclusion from formulations of salted whole muscle meat products of phosphates, what permits to reduce expenses and decrease the residual content of sodium nitrite in improvement of characteristics of color of cooked smoked balyk. The technology was tested in industrial conditions and introduced at serial manufacture at national meat processing plants. There were developed amendments to technical documentation in force, shown that use of optimized technology permits to cut expenses of manufacture. The process is character by patent purity.