The analysis of the obtained results showed the preference for using a combination of glucose-lactose in the production of dry-cured sausage - according to organoleptic indicators and glucose-lactulose - according to microbiological indicators.<\/p>\n
USE OF LACTULOSE IN THE TECHNOLOGY OF DRY SAUSAGES<\/strong><\/p>\n Fatyanov E.V., Melnikov V.V., Pykhtin V.V., Kim V.V., Kashchenko R.V.<\/p>\n SSAU them. N.I. Vavilova, Saratov<\/p>\n In the production of raw smoked and dry-cured sausages, carbohydrates and, above all, mono- and disaccharides are used without fail. Glucose, lactose, sucrose, maltose received the greatest application. Less commonly used are dextrans, dextrins and molasses. Carbohydrates serve as food for the lactic acid microflora and are food and flavor additives, to a certain extent, forming the organoleptic properties of the finished product. The level of their introduction into minced meat, depending on the type of sausage products, ranges from 0.2 % to 3-4 % and more. It should be noted that in the technology of meat products, lactulose is undeservedly overlooked.<\/p>\n The aim of the work was to determine the possibility of using lactulose in the production of non-heat-treated sausages. We have studied the changes in physicochemical and microbiological parameters that occur during the production of dry-cured sausage made according to the recipe and technological scheme of Moscow sausage (TU 10 RSFSR 861) with the introduction of saccharides into the minced meat: glucose, lactose, sucrose and lactulose (preparation ZAO \u201c Lactusan"). The bacterial preparation of Rhodia Food TEXEL companies was used as a starter culture.TM\u00a0<\/sup>SP Elite, which includes strains of staphylococci St.carnosus and St.xylosus, as well as Pedicoccus pentosaceus, Lactobacillus sake and yeast Candida famata.<\/p>\n At the first stage of the research, the level of carbohydrate introduction varied from 0.2 % to 1.5 %, while both single preparations and paired compositions were used, for example, lactulose-sucrose, lactose-glucose, etc.<\/p>\n At all stages of the process, physical and chemical parameters were determined: humidity - by the thermogravimetric method, pH - by the potentiometric method, and Av - by the cryoscopic method. as well as the number of microorganisms total and lactic acid on the media MRS, MPA, ENDO and Saburo. An organoleptic evaluation of finished products was carried out according to a 9-point scale. Ripening-drying was carried out in a climatic chamber at controlled values of temperature (t), relative humidity (\u03d5) and air velocity (v), which were changed in accordance with the technological instructions.<\/p>\n The analysis of the obtained results showed the preference for using the combination of glucose-lactose in the production of dry-cured sausage - according to organoleptic indicators and glucose-lactulose - according to microbiological indicators. At the same time, the second combination provided a rapid decrease in the pH value in the first stages of the process of thermal and moisture treatment. At the second stage of the research, the possible level of introducing lactulose into minced sausage was clarified. The amount of glucose was 1 %, and the amount of lactulose varied from 0.5 % to 1.5 %. The data obtained are shown in the table.<\/p>\n Indicators<\/p>\n<\/td>\n Control<\/p>\n<\/td>\n 0,5<\/p>\n<\/td>\n 1,0<\/p>\n<\/td>\n 1,5<\/p>\n<\/td>\n<\/tr>\n 4.80\u00b10.01<\/p>\n<\/td>\n 4.60\u00b10.02<\/p>\n<\/td>\n 4.73\u00b10.00<\/p>\n<\/td>\n 4.69\u00b10.02<\/p>\n<\/td>\n<\/tr>\n 0.849\u00b10.004<\/p>\n<\/td>\n 0.836\u00b10.003<\/p>\n<\/td>\n 0.850\u00b10.003<\/p>\n<\/td>\n 0.843\u00b10.002<\/p>\n<\/td>\n<\/tr>\n 7*108<\/p>\n<\/td>\n 5*108<\/p>\n<\/td>\n 108<\/p>\n<\/td>\n 1,2*109<\/p>\n<\/td>\n<\/tr>\n 6,8*108<\/p>\n<\/td>\n 4,5*108<\/p>\n<\/td>\n 4*107<\/p>\n<\/td>\n 109<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Analysis of the organoleptic, physicochemical and microbiological parameters of the finished dry-cured sausage testifies in favor of the prototype with 1.0 % lactulose and 1.0 % glucose. The manufacturing time for all samples until a moisture content of 30 % was reached was from 15 to 17 days. In the future, it is planned to conduct biomedical research on the subject of the prebiotic effect of lactulose in this product.<\/p>","protected":false},"excerpt":{"rendered":" \u0410\u043d\u0430\u043b\u0438\u0437 \u043f\u043e\u043b\u0443\u0447\u0435\u043d\u043d\u044b\u0445 \u0440\u0435\u0437\u0443\u043b\u044c\u0442\u0430\u0442\u043e\u0432 \u043f\u043e\u043a\u0430\u0437\u0430\u043b \u043f\u0440\u0435\u0434\u043f\u043e\u0447\u0442\u0438\u0442\u0435\u043b\u044c\u043d\u043e\u0441\u0442\u044c \u0438\u0441\u043f\u043e\u043b\u044c\u0437\u043e\u0432\u0430\u043d\u0438\u044f \u043f\u0440\u0438 \u043f\u0440\u043e\u0438\u0437\u0432\u043e\u0434\u0441\u0442\u0432\u0435 \u0441\u044b\u0440\u043e\u0432\u044f\u043b\u0435\u043d\u043e\u0439 \u043a\u043e\u043b\u0431\u0430\u0441\u044b \u043a\u043e\u043c\u0431\u0438\u043d\u0430\u0446\u0438\u0438 \u0433\u043b\u044e\u043a\u043e\u0437\u0430-\u043b\u0430\u043a\u0442\u043e\u0437\u0430 \u2013 \u043f\u043e \u043e\u0440\u0433\u0430\u043d\u043e\u043b\u0435\u043f\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u043c \u043f\u043e\u043a\u0430\u0437\u0430\u0442\u0435\u043b\u044f\u043c \u0438 \u0433\u043b\u044e\u043a\u043e\u0437\u0430-\u043b\u0430\u043a\u0442\u0443\u043b\u043e\u0437\u0430 \u2013 \u043f\u043e \u043c\u0438\u043a\u0440\u043e\u0431\u0438\u043e\u043b\u043e\u0433\u0438\u0447\u0435\u0441\u043a\u0438\u043c \u043f\u043e\u043a\u0430\u0437\u0430\u0442\u0435\u043b\u044f\u043c \u0418\u0421\u041f\u041e\u041b\u042c\u0417\u041e\u0412\u0410\u041d\u0418\u0415\u00a0\u00a0 \u041b\u0410\u041a\u0422\u0423\u041b\u041e\u0417\u042b\u00a0\u00a0 \u0412 \u0422\u0415\u0425\u041d\u041e\u041b\u041e\u0413\u0418\u0418\u00a0\u00a0 \u0421\u042b\u0420\u041e\u0412\u042f\u041b\u0415\u041d\u042b\u0425\u00a0\u00a0 \u041a\u041e\u041b\u0411\u0410\u0421 \u0424\u0430\u0442\u044c\u044f\u043d\u043e\u0432 \u0415.\u0412., \u041c\u0435\u043b\u044c\u043d\u0438\u043a\u043e\u0432 \u0412.\u0412., \u041f\u044b\u0445\u0442\u0438\u043d \u0412.\u0412., \u041a\u0438\u043c \u0412.\u0412., \u041a\u0430\u0449\u0435\u043d\u043a\u043e \u0420.\u0412. \u0421\u0413\u0410\u0423 \u0438\u043c. \u041d.\u0418.\u0412\u0430\u0432\u0438\u043b\u043e\u0432\u0430, \u0433. \u0421\u0430\u0440\u0430\u0442\u043e\u0432 \u041f\u0440\u0438 \u043f\u0440\u043e\u0438\u0437\u0432\u043e\u0434\u0441\u0442\u0432\u0435 \u0441\u044b\u0440\u043e\u043a\u043e\u043f\u0447\u0435\u043d\u044b\u0445 \u0438 \u0441\u044b\u0440\u043e\u0432\u044f\u043b\u0435\u043d\u044b\u0445 \u043a\u043e\u043b\u0431\u0430\u0441 \u0432 \u043e\u0431\u044f\u0437\u0430\u0442\u0435\u043b\u044c\u043d\u043e\u043c \u043f\u043e\u0440\u044f\u0434\u043a\u0435 \u0438\u0441\u043f\u043e\u043b\u044c\u0437\u0443\u044e\u0442\u0441\u044f \u0443\u0433\u043b\u0435\u0432\u043e\u0434\u044b \u0438, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[233],"tags":[],"class_list":["post-3100","post","type-post","status-publish","format-standard","hentry","category-klinicheskie-issledovaniya"],"_links":{"self":[{"href":"https:\/\/lactusan.com.ua\/en\/wp-json\/wp\/v2\/posts\/3100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lactusan.com.ua\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lactusan.com.ua\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lactusan.com.ua\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lactusan.com.ua\/en\/wp-json\/wp\/v2\/comments?post=3100"}],"version-history":[{"count":2,"href":"https:\/\/lactusan.com.ua\/en\/wp-json\/wp\/v2\/posts\/3100\/revisions"}],"predecessor-version":[{"id":3106,"href":"https:\/\/lactusan.com.ua\/en\/wp-json\/wp\/v2\/posts\/3100\/revisions\/3106"}],"wp:attachment":[{"href":"https:\/\/lactusan.com.ua\/en\/wp-json\/wp\/v2\/media?parent=3100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lactusan.com.ua\/en\/wp-json\/wp\/v2\/categories?post=3100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lactusan.com.ua\/en\/wp-json\/wp\/v2\/tags?post=3100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n\n
\n \n \n Prototypes with the introduction of lactulose, %:<\/td>\n<\/tr>\n \n \n \n \n \n pH<\/td>\n \n \n \n \n \n Av<\/td>\n \n \n \n \n \n Number of micro<\/td>\n <\/td>\n <\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n organisms, CFU.\/g:<\/td>\n <\/td>\n <\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n -general<\/td>\n \n \n \n \n \n - lactic acid<\/td>\n \n \n \n \n