Affiliation
a South Ural State University (Research University), Institute of Economics, Trade and Technologies
Copyright ©Solovyova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The current trend is to create functional foods to improve the health of consumers. More often, these are products, which contain live microorganisms or bacterial starter cultures. An important property of bacterial starter cultures is the antagonism, i.e. suppression of microorganism growth that cause spoilage of the product and slow down the process of fermentation of raw meat. The aim of this study is to investigate the safety of fermented sausages manufactured with the use of bacterial starter cultures, as well as to establish the shelf life of these sausages under different conditions. Microbiological safety indices were determined according to the requirement of TR CU 021/2011. Shelf life was determined depending on the presence of Escherichia coli bacteria group in the product, as well as on changes in organoleptic characteristics. The results of the study show that the introduction of starter bacterial cultures increases the storage life of fermented sausages as compared with the control sample, on average 30 days. The safety indices in the finished products meet the requirements established.
Keywords
Microorganisms,
fermented sausage,
organoleptic characteristics,
safety
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