влияние биотехнологической обработки на микроструктуру сырокопченых колбас из мяса птицы
| Title: | влияние биотехнологической обработки на микроструктуру сырокопченых колбас из мяса птицы |
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| Authors: | Solovieva, A.A., Zinina, O.V. |
| Publisher Information: | Издательский центр ЮУрГУ, 2016. |
| Publication Year: | 2016 |
| Subject Terms: | сырокопченые колбасы, мясо птицы, uncooked smoked sausages, УДК 637.524.5, микроструктура, poultry, starter cultures, microstructure, биотехнологическая обработка, biotechnological processing, стартовые культуры |
| Description: | The effect of biotechnological processing on the microstructure of uncooked smoked poultry sausages using the method of histological investigation is determined. For the research to be carried out we prepared samples of uncooked smoked sausages by traditional (control sample) and accelerated (test sample) technologies. A starting stab culture «Start Star» by Starmix (Germany) is used for the intensification of technological production process of uncooked smoked poultry sausage. Its composition consists of the strains of Lactobacillus curvatus, Staphylococcus carnosus, Pediococcus pentosaceus. We determine some changes in the structure of samples of uncooked smoked sausages under the action of biotechnological processing using the method of histological investigation according to GOST R 51604 “Meat and meat products. Identification of composition using histological method,” GOST R 52480-2005 “Meat and meat products. Accelerated histological method of determining structural components of the composition.” Histological sections of the studied samples have been stained with hematoxylin and eosin, and the microstructure at magnification by 200 has been studied. It is found that the basic mass of uncooked smoked sausages consists of a fine-grained protein mass with the evenly distributed components of fat tissue. The bundles of collagen fibers of smooth muscle and connective tissue in the test sample of uncooked smoked sausage are much more fragmented, destructed and with pulping structure in comparison with those in the control sample. The results show that the uncooked smoked sausages produced with the help of bacterial starter culture “Start Star” differ from the control sample in thin compacted surface layer, which is formed during the process of sausage drying and smoking, which indicates a more even moisture removal. Thus, the formation of uncooked smoked sausage structure, which can be characterized by microstructural indicators, occurs throughout the production process. |
| Document Type: | Other literature type Article |
| File Description: | application/pdf |
| DOI: | 10.14529/food160405 |
| Access URL: | https://vestnik.susu.ru/food/article/download/5817/5037 https://vestnik.susu.ru/food/article/view/5817 https://cyberleninka.ru/article/n/vliyanie-biotehnologicheskoy-obrabotki-na-mikrostrukturu-syrokopchenyh-kolbas-iz-myasa-ptitsy http://dspace.susu.ru/xmlui/handle/0001.74/30877 |
| Accession Number: | edsair.dedup.wf.002..1e48da696891c1eb22a406c2f89a081b |
| Database: | OpenAIRE |
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