부산대학교 도서관

Fermentation in the technology of dry-cured meat products helps to create products with high sensory characteristics and an extended shelf life. The purpose of this work was to study how bacterial and enzyme preparations affected the accumulation of free amino acids in dry-cured meat products. The work considers how the preparation Iprovit-Lakmik based on the cultures L. plantarum, L. rhamnosus, L. casei, and Micrococcus varians acts on the accumulation of free amino acids during the ripening of dry-cured sausages, and how the bacterial preparation Iprovit-MKS based on the cultures Lactobaplantarum, L. rhamnosus, and Staphylococcus simulans and the enzyme preparation Protolad acts on proteolysis during the ripening of dry-cured whole-muscle products from pork and beef. Fermentation was carried out in a climatic chamber at a temperature required by the technological process of accelerated ripening of fermented sausages, using bacterial and enzyme preparations. The starter culture Iprovit-Lakmikwas added in the amount 0.05% to the volume of the sausage mince prepared in accordance with the formulation of the dry-cured sausage Zhytomyrska. The preparations Protolad and Iprovit-MKS were added at the stage of injecting the balyk (cured fillet) Darnitsky. Samples with no preparations added were the controls. The amino acid composition of proteins was determined by ion-exchange chromatography on an automatic amino acid analyser Biotronik LC2000. The total content of free cyclic amino acids was determined by the Hull method, and that of acyclic amino acids by the Gomez method, using colourimetry. It has been found that after fermentation, each product had its own characteristics of the qualitative and quantitative accumulation of free amino acids. Adding the preparation Iprovit-Lakmik to raw meat allowed directed biochemical transformations with the formation of a significant amount of free amino acids, which exceeded the control by 115.86 mg/100 g of dry matter. The enzyme preparation Protolad has a positive effect on the chemical and physicochemical characteristics of salted products from pork and beef. It has been proved that its use activates the breakdown of muscle tissue proteins and increases the pool of free amino acids. In the test samples from pork and beef, the content of free amino acids increased, respectively, by 1.7 times and 3.4 times, and that of non-essential amino acids by 1.4 times and 1.3 times respectively, compared with the control. In the samples with the bacterial preparation Iprovit-MKS, the total amount of amino acids increased significantly: by 32% for beef balyk and by 20% for pork balyk. [ABSTRACT FROM AUTHOR]