Shtonda, O., Kulyk, V., & Semeniuk, K.
(2023).
Application of beekeeping products in the technology of raw smoked sausages.
Animal Science and Food Technology,
14(3),
86-98.
https://doi.org/10.31548/animal.3.2023.86
The safety of fermented sausage products is due to the elimination of a number of risks of biological origin, mainly of a microbiological nature. One of the most promising directions for the development of barrier technologies is the use of starter cultures and the biologically active substances produced by them in the production of fermented meat products. The research aims to study the influence of starter cultures and honey on a complex of physico-chemical, structuralmechanical, organoleptic indicators and nutritional value of raw smoked sausages. The article presents changes in the physical and chemical parameters of raw smoked sausages when using starter cultures in combination with different types of honey. When performing the work, 4 types of honey were used: from sunflower, phacelia, honeydew honey and from medicinal herbs. At the first stage of research, the proportion of honey application and the type of starter crops were selected. The next stage of the study was to determine the impact of the starter cultures included in the product BIOSTART PLUS 50 (lactic acid bacteria Lactobacillus Sake and yeasts Debaryomyces Hansenii) and honey on moisture loss during fermentation of raw smoked sausages, physicochemical parameters of finished products. Determination of moisture content in samples was carried out by drying in a drying cabinet at a temperature of 103±2°C. Conducted studies prove that the use of the product BIOSTART PLUS 50 (lactic acid bacteria Lactobacillus Sakei and yeasts Debaryomyces Hansenii) and honey allows shortening the ripening and drying technological process. A comparative analysis of manufactured raw-smoked sausages in terms of nutritional value makes it possible to state that manufactured raw-smoked sausages with the addition of honey meet the requirements of the standard. The results of the set of studies carried out in this work showed that the use of a composition of lactic acid bacteria and yeast with the use of honey as a source of carbohydrates will allow intensifying the technological process and improve the quality of finished products
starter cultures; honeydew honey; physical and chemical parameters; lactic acid bacteria; fermentation
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