Influence of propionic acid microorganisms on the quality indicators of the produced sausage

   The article considered the effect of probiotic bacteria on the quality of meat for semi-smoked sausages. The biochemical activity of propionic acid bacteria was studied at the stage of the production process of semi-smoked sausages after the treatment of raw materials with starter microorganisms. We also studied the effect of salt, and sodium nitrite on the development of propionic acid bacteria in raw beef. The results of the technology of production of semi-smoked sausages treated with propionic acid bacteria in the amount of 0.1%, and the quality characteristics of the finished sausage products are presented. On the basis of experimental studies optimal technological parameters of salting and precipitation in the production of fermented semi-smoked sausages were selected. The use of liquid propionic acid bacteria (2 strains of propionic acid bacteria Propionibacterium shermani) in the amount of 0.1% will give a decrease in the production time of half-smoked sausages by two times. As a result of the research it was proved that the introduction of 2 different strains of propionic acid bacteria concentrate into raw meat accelerates biochemical changes in the process of salting and provides functional and technological properties. Also, the results of the study showed that propionic acid bacteria used in the technology of semi-smoked sausages are resistant to the amount of food salts and sodium nitrite used. As a result of research, a better way of using liquid propionate microorganism in the production of semi-smoked fermented sausages was adopted.

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